Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl Page B
Authors: Jennifer Schaertl
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and puree until smooth. Season to taste with salt. If you like your cocktail sauce spicier, add more horseradish.
4 Arrange the lemon slices on your platter or serving tray. Lay a prawn in the center of each lemon slice, with two cilantro leaves poking out from beneath like wings. Drizzle the cocktail sauce the length of the prawn and serve immediately.
Get Freaky Tzatziki
(tsah-ZEE-kee)
Serves 12
This is a classic Greek yogurt and cucumber sauce thatâs light and refreshing and perfect to enjoy in hot weather.
1 English cucumber, ½ cup small dice and slice the rest of the cucumber into disks
4 scallions, sliced
1 garlic clove, minced
1 cup plain Greek yogurt
¼ cup chopped fresh mint
Sea salt, to taste
Pepper, to taste
4 whole wheat pitas, cut into wedges
1 Preheat your oven to 350°.
2 Combine the cucumber, scallions, garlic, yogurt, and mint in a small bowl. Season to taste with salt and pepper. Cover tightly and refrigerate up to two days in advance, freeing up lots of time and preparation space the day of your get-together (very CLK friendly)!
3 Put the pita wedges on a sheet tray and toast for 10 minutes.
4 To serve, place an ice-cold bowl of tzatziki in the center of a platter surrounded by warm pita chips and crisp cucumber chips.
Did You Know This Crap?
Choose an English or seedless cucumber, which is also known as burpless since it doesnât cause any intestinal distress. These cucumbers are wrapped in plastic and therefore ship and keep well. They donât require peeling so you can leave the skin intact for the beautiful green color and for less work in your CLK.
Soups and Crappy Kitchens go hand in hand.
What could be easier than combining a crap load of ingredients into one big pot to create a delicious, nutritious meal? While soups are valued for the comfort they bring, they also showcase your talent as a chef. Many say the ability to make a well-executed soup is a true sign of an accomplished chef. Try your hand at these recipes, and youâll be on your way to gourmet chefdom.
I will show you how to up the ante on your soup-making game so your creations not only provide comfort but also tantalize your taste buds.
Most of my recipes make ten or more servings of soup. If youâre not inviting over a crowd, I recommend freezing the leftovers in single serving containers that can be microwaved for a steaming hot gourmet meal in minutes! Youâll get several delicious no-mess meals you and your CLK will love.
Saraâs Dill Tomato Soup
Yields 3 quarts (10 servings)
This delicious recipe demonstrates how you can easily deviate from a traditional tomato soup recipe with spectacular results. Try your hand at being creative. Change your herbs, take out the cream to make it brighter, or add summer vegetables or even pasta. All-but-the-kitchen-sink cooking really finds itself at home in the Crappy Little Kitchen. Use up the leftovers in the fridge, by throwing them in the soup!
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
2 yellow onions, chopped
1 garlic clove, smashed
Sea salt, to taste
Black pepper, to taste
¼ cup tomato paste
10 Roma tomatoes, chopped (may substitute 30 ounces diced canned tomato)
15 ounces crushed tomato, canned
4 cups vegetable stock
½ cup chopped fresh dill
1 cup heavy cream
¼ cup quartered kalamata olives
1 In a 12-quart stockpot, heat the olive oil and butter over medium heat. After the butter has melted into the olive oil, add the onion and garlic, and allow them to sweat slowly. This is when the heat gently draws out moisture from the vegetables. Season lightly with salt and pepper. You want them to soften, not brown.
Chefology
KALAMATA OLIVES
A Greek almond-shaped olive, the kalamata has a dark eggplant color and a rich and fruity flavor. Because it is difficult to remove the pit without mangling the olive, buying pitted kalamatas saves a lot of time and frustration.
How to Smash Garlic
Place
4 Arrange the lemon slices on your platter or serving tray. Lay a prawn in the center of each lemon slice, with two cilantro leaves poking out from beneath like wings. Drizzle the cocktail sauce the length of the prawn and serve immediately.
Get Freaky Tzatziki
(tsah-ZEE-kee)
Serves 12
This is a classic Greek yogurt and cucumber sauce thatâs light and refreshing and perfect to enjoy in hot weather.
1 English cucumber, ½ cup small dice and slice the rest of the cucumber into disks
4 scallions, sliced
1 garlic clove, minced
1 cup plain Greek yogurt
¼ cup chopped fresh mint
Sea salt, to taste
Pepper, to taste
4 whole wheat pitas, cut into wedges
1 Preheat your oven to 350°.
2 Combine the cucumber, scallions, garlic, yogurt, and mint in a small bowl. Season to taste with salt and pepper. Cover tightly and refrigerate up to two days in advance, freeing up lots of time and preparation space the day of your get-together (very CLK friendly)!
3 Put the pita wedges on a sheet tray and toast for 10 minutes.
4 To serve, place an ice-cold bowl of tzatziki in the center of a platter surrounded by warm pita chips and crisp cucumber chips.
Did You Know This Crap?
Choose an English or seedless cucumber, which is also known as burpless since it doesnât cause any intestinal distress. These cucumbers are wrapped in plastic and therefore ship and keep well. They donât require peeling so you can leave the skin intact for the beautiful green color and for less work in your CLK.
Soups and Crappy Kitchens go hand in hand.
What could be easier than combining a crap load of ingredients into one big pot to create a delicious, nutritious meal? While soups are valued for the comfort they bring, they also showcase your talent as a chef. Many say the ability to make a well-executed soup is a true sign of an accomplished chef. Try your hand at these recipes, and youâll be on your way to gourmet chefdom.
I will show you how to up the ante on your soup-making game so your creations not only provide comfort but also tantalize your taste buds.
Most of my recipes make ten or more servings of soup. If youâre not inviting over a crowd, I recommend freezing the leftovers in single serving containers that can be microwaved for a steaming hot gourmet meal in minutes! Youâll get several delicious no-mess meals you and your CLK will love.
Saraâs Dill Tomato Soup
Yields 3 quarts (10 servings)
This delicious recipe demonstrates how you can easily deviate from a traditional tomato soup recipe with spectacular results. Try your hand at being creative. Change your herbs, take out the cream to make it brighter, or add summer vegetables or even pasta. All-but-the-kitchen-sink cooking really finds itself at home in the Crappy Little Kitchen. Use up the leftovers in the fridge, by throwing them in the soup!
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
2 yellow onions, chopped
1 garlic clove, smashed
Sea salt, to taste
Black pepper, to taste
¼ cup tomato paste
10 Roma tomatoes, chopped (may substitute 30 ounces diced canned tomato)
15 ounces crushed tomato, canned
4 cups vegetable stock
½ cup chopped fresh dill
1 cup heavy cream
¼ cup quartered kalamata olives
1 In a 12-quart stockpot, heat the olive oil and butter over medium heat. After the butter has melted into the olive oil, add the onion and garlic, and allow them to sweat slowly. This is when the heat gently draws out moisture from the vegetables. Season lightly with salt and pepper. You want them to soften, not brown.
Chefology
KALAMATA OLIVES
A Greek almond-shaped olive, the kalamata has a dark eggplant color and a rich and fruity flavor. Because it is difficult to remove the pit without mangling the olive, buying pitted kalamatas saves a lot of time and frustration.
How to Smash Garlic
Place
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