A sit back and relax cooking day
With the warmer weather here, and that absolutely delicious summer fragrance in the air, Canadian menus are opting for something light and refreshing, like cold soups, iced coffees, flavourful salads and easy desserts. And all at your fingertips!
FRAPPE CAPPUCCINO
A breezy way to start the day, courtesy DeLonghi.
Ingredients:
• 2 shots espresso, cooled
• 3 / 4 cup (175 mL) whole milk
• 2 tsp. (10 mL) or to taste, sugar
• 1 cup (250 mL) crushed ice Whipping cream Chocolate and/or caramel syrup.
Directions:
Place espresso, milk, and ice into a blender and blend at maximum speed for about two minutes, until thick and frothy. Pour into a tall glass and serve with a dollop of whipped cream and drizzle of chocolate or caramel (or both!).
NOTE: You can omit the sugar; you can add a sprinkle of cinnamon before blending.
GAZPACHO
You can serve this traditional chilled soup, courtesy Vitamix.com, over chopped cucumbers and tomatoes for a refreshing twist. Or, taking a cue from FarmBoy.ca, serve in shot glasses with grilled shrimp over the top.
Ingredients:
• 3 cups (725 mL) tomato juice
• 1 / 4 cup (75 mL) red wine vinegar
• 1 / 4 cup (60 mL) olive oil
• 2 tomatoes, quartered
• 1 cucumber, peeled, quartered
• 1 / 2 (60 g) small onion, peeled, halved
• 1 green bell pepper, stemmed, seeded, diced
• Dash hot sauce
• Salt and pepper, to taste
Directions:
Place all ingredients into a blender in order listed; secure lid. Turn machine on and slowly increase speed to blend. Blend for 30-45 seconds. Serves 4-6.
TIPS: You can add a dollop of creme fraiche or sour cream.
You can also serve with grilled shrimp (recipe courtesy Farmboy.ca). Take 340g large raw shrimp, thawed, peeled, with tail intact, and toss with 1 tbsp Grand Bay, or Old Bay seasoning and juice of half a lime. Toss shrimp on hot grill or barbecue for a few minutes until cooked through. Place shrimp on gazpacho and serve with a cucumber spear and some shredded basil.
CHICKEN CLUB SALAD
A refreshing summer salad packed with plenty of flavour, courtesy of chef author Jamie Purviance.
Ingredients: Dressing
• 1 / 2 cup (125 mL) buttermilk
• 1 / 4 cup (60 mL) mayonnaise
• 1 small garlic clove, minced • 1 Tbsp. (15 mL) fresh lemon juice
• 1 tsp. (5 mL) Dijon mustard
• 1 / 2 tsp. (2 mL) kosher salt • Spice Oil
• 2 Tbsp. (30 mL) extravirgin olive oil • 1 tsp. (5 mL) kosher salt
• 1 / 2 tsp. (2 mL) EACH ground cumin, sweet paprika, ground black pepper
• 3 boneless, skinless chicken breast halves, each (6 to 8 ounces)
• 6 slices thick-cut bacon • 6 cups (1.5L) mixed greens, such as romaine, red leaf lettuce, arugula
• 1 cup (250 mL) grape or cherry tomatoes, halved • 1 medium avocado, diced • 1 /2 small red onion, thinly sliced
• 3 hard cooked eggs, quartered
• Freshly ground black pepper
Directions:
In a small bowl whisk all dressing ingredients. Refrigerate until use.
In a separate small bowl mix all spice oil ingredients. Lightly score chicken breasts on the diagonal, on smooth (skin) side, making 3 or 4 evenly spaced slashes each about 1 / 4 inch deep. Brush chicken on both sides with oil. Let stand at room temperature while you cook bacon.
Cook bacon in a skillet on stove over medium heat until crisp and fat renders, 6 to 8 minutes. Transfer to a plate lined with a paper towel to drain. When cool enough to handle break into coarse pieces.
Prepare your grill for direct cooking over medium heat (350F to 450F). Brush cooking grates clean. Grill chicken, smooth (skin) side down first, over direct medium heat, with lid closed, until an instant-read thermometer inserted into thickest part of chicken registers 165F, 8 to 12 minutes, turning once or twice. Remove from grill, and rest at room temperature, indoors, for 5 to 10 minutes. When cool enough to handle, cut or shred into bite-sized pieces. Layer greens, chicken, tomatoes, bacon, and avocado in a wide shallow serving bowl. Arrange eggs around salad and drizzle dressing over. Garnish with additional freshly ground black pepper.
Serves 2-4.
FAST AND FABULOUS DESSERT
This one is so easy-peasy, I make it for company!
Directions:
Just take your favourite store-bought chocolate chip cookies (the bigger ones) and heat in microwave for about 30 seconds. Place a scoop of your favourite ice cream in centre and sandwich the cookies together. You can use different types of cookies. If you have guests coming over, assemble your cookies and a variety of ice creams for your guests to make their own.