“Supper” recipes

- Posted on Aug 21, 2013 - 12:52 PM

GAZPACHO

6 ripe tomatoes, peeled and chopped

1 purple onion, finely chopped

1 cucumber, peeled, seeded, and chopped

1 sweet red bell pepper (or green), seeded, and chopped

2 stalks celery, chopped

1-2 Tbs. chopped fresh parsley

2 Tbs. chopped fresh chives

1 clove garlic, minced

¼ c. red wine vinegar

¼ c. olive oil

2 Tbs. freshly squeezed lemon juice

2 tsp. sugar

Salt and fresh ground pepper to taste

6 or more drops of Tabasco sauce to taste

1 tsp. Worcestershire sauce (omit for vegetarian option)

4 c. tomato juice

Blend all ingredients in large bowl or pourable container, and let the flavors marry in refrigerator for at least 4 hours; overnight is better. Serve well chilled in generous bowls.

 

 

BEEF AND POTATO SUPPER POT

1 Tbs. vegetable oil

3 medium potatoes (about 1¾ lb.) peeled and cut into bite-size pieces

2 medium onions, peeled and coarsely chopped

1/3 lb. lean beef, sliced into bite size strips

12/3 c. dashi (Japanese soup stock)

3 Tbs. sugar

3 Tbs. sake (Japanese alcohol drink)

3 Tbs. soy sauce

1 Tbs. mirin (like a rice wine)

Heat oil in a large shallow saucepan over medium heat. Add potatoes, onions and beef and sauté for 5 minutes. Stir in dashi, sugar, sake, soy sauce and mirin. Reduce heat to low and cook, partially covered, for 25 to 30 minutes or until potatoes are falling apart and melting into syrupy sauce.