Pasta Salad and Gazpacho recipes? - Tilted Forum Project Discussion Community

shesus · 07-22-2005, 06:45 AM

Well, I went to my wonderful Betty Crocker Cookbook (Bridal Edition) thinking I would find the recipes I need. For the first time in 4 years, it has let me down. I am getting sick of the same old dinners so I thought I would try something new, but I have no recipe.

The first thing I want to make is pasta salad. I could get the box kind, but that is no fun. I like making things from scratch.

The second is White Gazpacho. I have the recipe for the tomato-based one, but want something different.

Thanks!!!

doodlebird · 07-22-2005, 02:58 PM

never heard of white gazpacho. one of the moosewood series cookbooks has a tropical gazpacho in it. it has pineapple among other things.

i'll track it down for you.

maleficent · 07-22-2005, 03:17 PM

I just googled on white gazpacho, cause i'm too lazy to walk to the kitchen and look thru cookbooks, there's a variety of recipes for the recipe, one has apples as the base ingredient, the other has cucumbers as the base ingredient, and another (based on a spansh recipe I've had) is a garlic and bread with some almonds as the base... Any idea what the recipe you are looking for was made out of?

maleficent · 07-22-2005, 03:24 PM

For a pasta salad, I've got many different recipes, the old stand by -
is a basic veggie pasta salad, that you can tweak to your own liking

1 lb pasta - cooked and drained (I like rotini, but any kind of pasta will do)
1 8 oz. Italian dressong (I am partial to paul newmans when I am being lazy otherwwise, I will make my own)
2 medium cucumbers, diced
3 medium tomatoes, diced
2 small, or 1 large red onion , diced
2 medium green peppers, diced
1 small can of ripe olives, halved

Then I'll add in a some fresh basil if I can get it otherwise, some dried basil, oregano, thyme, salt and pepper.. or whatever herbs strike my fancy.

Combine all ingredients and marinate overnight.

It's not really pasta -but it is a starch.. .one of my alltime favorite salad is Panzanella..
1 largish day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
1 large cucumber, diced large (I like the english cukes)
1 red onion, diced large
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.

doodlebird · 07-22-2005, 05:35 PM

this version of the gazpacho has bread in it as well. it says it "adds a surprising cream smoothness, which complements the crispness of the raw vegetables, but the soup is excellent without the bread, too, if you prefer to omit it."

moosewood's tropical gazpacho:
4 garlic cloves
1.5 c. peeled, seeded, diced cukes
1.5 c. diced red bell peppers
.5 c. diced red onion
1 c. diced tomato
1 c. canned unsweetened pineapple chunks in juice
2 T red wine vinegar
generous pinch cayenne, or more to taste
1 t ground cumin
1.5 c. french or italian bread, crusts removed, torn into chunks
3 c. tomato juice
s & p to taste
thin slices of lemon or lime

ina blender, combine garlic, .75 c. of the cuke, .75 c. of the pepper, the red onion, .5 c. of the tomato, the pineapple and its juice, vinegar, cayenne, cumin, bread, and tomato juice. purée until smooth. transfer to a bowl, then stir in remaining, cukes, peppers, and tomatoes for texture and visual appeal. (!!??) add s & p to taste. refrigerate 'til cold - 1 to 2 hrs. serve garnished with lemon or lime slices.

word.

shesus · 07-22-2005, 07:33 PM

Thank you all!
Maleficent, The one with the garlic base sounds like the one I want. I think it might have grapes in it.
I went on my own with the pasta salad, thought I would improvise. However, I bought the same ingredients Maleficent called for so I will whip up that one.
The water is boiling....so cross our fingers here.

maleficent · 07-22-2005, 07:38 PM

White Gazpacho or Ajo Blanco
Here is a refreshing pearly white chilled soup from Andalusia.
This one sounds good
http://uk.almondsarein.com/recipes/ajo_blanco.htm

110g (4oz) blanched, skinned California Almonds
2 cloves garlic, chopped
1½ level tsp salt
110g (4oz) day-old bread, crusts removed
100ml (3½ fl oz) olive oil
50ml (2 fl oz) red wine vinegar
1 litre ice cold water
24 seedless green grapes, peeled and halved lengthways
15g (½ oz) toasted flaked California Almonds

Blend the almonds, garlic and salt in a food processor until the almonds are finely ground.
Soak the bread in cold water and squeeze to extract most of the moisture. Gradually add the bread to give a stiff paste.
Leaving the motor running, pour in the oil in a thin stream, scraping any residue from the side as you go. Add the vinegar in a similar fashion. Add one cup of the ice water before transferring to a bowl. Beat in the remaining water.
Add more salt and vinegar as desired.
Strain through a sieve, pressing through every last drop with the back of a spatula. Chill and serve very cold garnished with grapes and toasted almonds.

shesus · 07-22-2005, 07:58 PM

Thank you sooo much, Mal. I will definitely be making this soon. I guess my laziness is showing. I could have Googled it myself, but then I wouldn't get to converse with everyone. Plus, I am tired of researching. I have 4 papers for my Master's due in the next 2 weeks. I can't wait until I graduate in about a month!

chef001_2003 · 07-23-2005, 01:56 AM

gazpacho is kind of a personal taste thing
at the restaurant i work at we are currently serving a strawberry-basil gazpacho

strawberries, tomatoes, basil, tomatoe juice, vinegar, puree
and finely diced celery, red onion, peppers(hot or sweet), etc.

add as much or little as you like and taste often to see what you think it needs more of.

shesus · 07-23-2005, 08:35 PM

So I tried out my pasta salad today. It wasn't too bad. I diced some carrots and a cucumber then put it in a smaller bowl and mixed it with basil and oregano. Then I dumped that in the pasta and poured some italian dressing on it until it was covered. I shredded some parmesan type cheese on the top and refrigerated. It has quite a tang, but the cheese is a good compliment. I will have to keep experimenting until I find the right spice mixture. Next time I will make my own italian dressing. Another recipe to hunt down.

07-22-2005, 06:45 AM	#1 (permalink)
shesus Fancy Location: Chicago	Pasta Salad and Gazpacho recipes? Well, I went to my wonderful Betty Crocker Cookbook (Bridal Edition) thinking I would find the recipes I need. For the first time in 4 years, it has let me down. I am getting sick of the same old dinners so I thought I would try something new, but I have no recipe. The first thing I want to make is pasta salad. I could get the box kind, but that is no fun. I like making things from scratch. The second is White Gazpacho. I have the recipe for the tomato-based one, but want something different. Thanks!!! __________________ Whatever did happen to your soul? I heard you sold it Choose Heaven for the weather and Hell for the company

07-22-2005, 02:58 PM	#2 (permalink)
doodlebird pío pío Location: on a branch about to break	never heard of white gazpacho. one of the moosewood series cookbooks has a tropical gazpacho in it. it has pineapple among other things. i'll track it down for you. __________________ xoxo doodle

07-22-2005, 03:17 PM	#3 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	I just googled on white gazpacho, cause i'm too lazy to walk to the kitchen and look thru cookbooks, there's a variety of recipes for the recipe, one has apples as the base ingredient, the other has cucumbers as the base ingredient, and another (based on a spansh recipe I've had) is a garlic and bread with some almonds as the base... Any idea what the recipe you are looking for was made out of? __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

07-22-2005, 03:24 PM	#4 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	For a pasta salad, I've got many different recipes, the old stand by - is a basic veggie pasta salad, that you can tweak to your own liking 1 lb pasta - cooked and drained (I like rotini, but any kind of pasta will do) 1 8 oz. Italian dressong (I am partial to paul newmans when I am being lazy otherwwise, I will make my own) 2 medium cucumbers, diced 3 medium tomatoes, diced 2 small, or 1 large red onion , diced 2 medium green peppers, diced 1 small can of ripe olives, halved Then I'll add in a some fresh basil if I can get it otherwise, some dried basil, oregano, thyme, salt and pepper.. or whatever herbs strike my fancy. Combine all ingredients and marinate overnight. It's not really pasta -but it is a starch.. .one of my alltime favorite salad is Panzanella.. 1 largish day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups) 2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges 1 large cucumber, diced large (I like the english cukes) 1 red onion, diced large 1/2 cup extra-virgin olive oil 2 tablespoons red-wine vinegar 10 fresh basil leaves, shredded In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well. __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less. Last edited by maleficent; 07-22-2005 at 03:34 PM..

07-22-2005, 05:35 PM	#5 (permalink)
doodlebird pío pío Location: on a branch about to break	this version of the gazpacho has bread in it as well. it says it "adds a surprising cream smoothness, which complements the crispness of the raw vegetables, but the soup is excellent without the bread, too, if you prefer to omit it." moosewood's tropical gazpacho: 4 garlic cloves 1.5 c. peeled, seeded, diced cukes 1.5 c. diced red bell peppers .5 c. diced red onion 1 c. diced tomato 1 c. canned unsweetened pineapple chunks in juice 2 T red wine vinegar generous pinch cayenne, or more to taste 1 t ground cumin 1.5 c. french or italian bread, crusts removed, torn into chunks 3 c. tomato juice s & p to taste thin slices of lemon or lime ina blender, combine garlic, .75 c. of the cuke, .75 c. of the pepper, the red onion, .5 c. of the tomato, the pineapple and its juice, vinegar, cayenne, cumin, bread, and tomato juice. purée until smooth. transfer to a bowl, then stir in remaining, cukes, peppers, and tomatoes for texture and visual appeal. (!!??) add s & p to taste. refrigerate 'til cold - 1 to 2 hrs. serve garnished with lemon or lime slices. word. __________________ xoxo doodle

07-22-2005, 07:33 PM	#6 (permalink)
shesus Fancy Location: Chicago	Thank you all! Maleficent, The one with the garlic base sounds like the one I want. I think it might have grapes in it. I went on my own with the pasta salad, thought I would improvise. However, I bought the same ingredients Maleficent called for so I will whip up that one. The water is boiling....so cross our fingers here. __________________ Whatever did happen to your soul? I heard you sold it Choose Heaven for the weather and Hell for the company

07-22-2005, 07:38 PM	#7 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	White Gazpacho or Ajo Blanco Here is a refreshing pearly white chilled soup from Andalusia. This one sounds good http://uk.almondsarein.com/recipes/ajo_blanco.htm 110g (4oz) blanched, skinned California Almonds 2 cloves garlic, chopped 1½ level tsp salt 110g (4oz) day-old bread, crusts removed 100ml (3½ fl oz) olive oil 50ml (2 fl oz) red wine vinegar 1 litre ice cold water 24 seedless green grapes, peeled and halved lengthways 15g (½ oz) toasted flaked California Almonds Blend the almonds, garlic and salt in a food processor until the almonds are finely ground. Soak the bread in cold water and squeeze to extract most of the moisture. Gradually add the bread to give a stiff paste. Leaving the motor running, pour in the oil in a thin stream, scraping any residue from the side as you go. Add the vinegar in a similar fashion. Add one cup of the ice water before transferring to a bowl. Beat in the remaining water. Add more salt and vinegar as desired. Strain through a sieve, pressing through every last drop with the back of a spatula. Chill and serve very cold garnished with grapes and toasted almonds. __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

07-22-2005, 07:58 PM	#8 (permalink)
shesus Fancy Location: Chicago	Thank you sooo much, Mal. I will definitely be making this soon. I guess my laziness is showing. I could have Googled it myself, but then I wouldn't get to converse with everyone. Plus, I am tired of researching. I have 4 papers for my Master's due in the next 2 weeks. I can't wait until I graduate in about a month! __________________ Whatever did happen to your soul? I heard you sold it Choose Heaven for the weather and Hell for the company

07-23-2005, 01:56 AM	#9 (permalink)
chef001_2003 Upright Location: nebraska	gazpacho is kind of a personal taste thing at the restaurant i work at we are currently serving a strawberry-basil gazpacho strawberries, tomatoes, basil, tomatoe juice, vinegar, puree and finely diced celery, red onion, peppers(hot or sweet), etc. add as much or little as you like and taste often to see what you think it needs more of.

07-23-2005, 08:35 PM	#10 (permalink)
shesus Fancy Location: Chicago	So I tried out my pasta salad today. It wasn't too bad. I diced some carrots and a cucumber then put it in a smaller bowl and mixed it with basil and oregano. Then I dumped that in the pasta and poured some italian dressing on it until it was covered. I shredded some parmesan type cheese on the top and refrigerated. It has quite a tang, but the cheese is a good compliment. I will have to keep experimenting until I find the right spice mixture. Next time I will make my own italian dressing. Another recipe to hunt down. __________________ Whatever did happen to your soul? I heard you sold it Choose Heaven for the weather and Hell for the company