Use your knife skills for these recipes

Tag : Onion Juice
Use your knife skills for these recipes
McClatchy Newspapers PANZANELLA WITH GRILLED CHICKEN
Makes 10-12 servings
For the chicken:
1/2 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt, to taste
Freshly ground pepper, to taste
2 boneless, skinless chicken breasts
For the vinaigrette: Kosher salt
4 garlic cloves, smashed
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2/3 cup extra-virgin olive oil
For the salad: 1 loaf rustic bread, day old, crusts removed and cubed
11/2 cups cherry tomatoes, halved
1 large red onion, halved and thinly sliced
1 large English cucumber, thinly sliced
1 medium bulb fennel, thinly sliced
1/2 cup fresh basil, julienned
1 tablespoon fresh rosemary, minced
1/2 cup shaved Parmesan or Asiago cheese
To make the chicken:
In a medium bowl, whisk together the lemon juice, 1/4 cupextra-virgin olive oil, salt and pepper. Add the chicken andmarinate for 20 minutes.
Grill chicken over a hot fire for about 8 minutes per side or untilopaque. Cut the chicken into slices on the diagonal and set aside.
To make the vinaigrette:
Using the blade of a chef's knife, create a paste out of the saltand smashed garlic cloves. In a small bowl, whisk together thevinegars, garlic paste and extra-virgin olive oil. Adjust for saltand pepper. Set aside.
To assemble the salad:
In a large salad bowl, toss the bread cubes with 2 tablespoons ofthe vinaigrette. Add the tomatoes, onion, cucumber, fennel, basiland rosemary. Mix well. Add the cheese and remaining vinaigrette,then let stand for 1/2 hour to 1 hour. Add the chicken and toss.Season to taste and serve.
--Wendy Carroll, Seasoned to Taste, Fresno, Calif. ___
GAZPACHO
Makes 8 servings
For the soup: 2 cups cubed day-old bread, crusts removed
Kosher salt
2 garlic cloves, crushed
Pinch ground cumin
2 tablespoons sun-dried tomato paste
3 pounds ripe tomatoes, seeded and coarsely chopped
2 small cucumbers, peeled, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 large Italian frying pepper (also called Gypsy pepper), seededand coarsely chopped
3 tablespoons chopped red onion
1/2 cup extra-virgin olive oil, divided
2 tablespoons sherry vinegar
1 cup V8 vegetable juice
White pepper
For the garnish: 1 cucumber, peeled and cut into small dice
1 red tomato, small dice
1 half red onion, small dice
1 yellow bell pepper, small dice
1 Granny Smith apple, peeled and cut into small dice
1/2 cup minced Italian parsley
Kosher salt, to taste
To make the gazpacho:
Place the bread in a medium bowl, add cold water to cover and letsoak for 10 minutes. Drain the bread and squeeze out excess liquid.
Using the salt and the edge of your knife, work garlic into apaste. In a large bowl, mix the garlic paste, cumin, sun-driedtomato paste, tomatoes, cucumbers, both types of peppers, onion andbread. Toss to mix. Let stand 15 minutes.
Working in two batches, place the vegetable mixture in a foodprocessor and process until smooth, adding 1/4 cup extra-virginolive oil to each batch. Once each batch is pureed, transfer to ablender and process until smooth.
Transfer to a large bowl and add vinegar and V8 juice. Adjustseasonings. Refrigerate until icy cold, at least 2 hours.
To make the garnish and finish the dish:
Combine all garnish ingredients in a bowl. Pour gazpacho into icedglass bowls or stemmed glasses.
Spoon garnish on top of each serving. Serve immediately.
--Wendy Carroll, Seasoned to Taste ___
BRUSCHETTA WITH PEACH SALSA AND MELTED BRIE Makes 12 servings
For the salsa: 2 cups fresh peaches (about 4 peaches), small dice
3/4 cup red bell pepper, small dice
1/4 cup green onions, small dice
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
1 tablespoon fresh lime juice
Dash of cayenne pepper
For the bruschetta: 1 baguette, cut into 24 slices
4 ounces chilled brie cheese, cut into 24 pieces
To make the salsa:
Combine all ingredients in a bowl.
To make the bruschetta:
Preheat broiler. Arrange baguette slices on a baking sheet. Topeach slice with a piece of brie. Put pan under broiler until cheeseis melted and bread is toasted, about 3 minutes. Top each slicewith a tablespoon of salsa. Serve immediately.
_Wendy Carroll, Seasoned to Taste ___
LEMON AMARETTI SEMIFREDDO WITH FRESH BERRY SAUCE Makes 10-12 servings
For the semifreddo: 1 1/2 cups coarsely crushed amaretti cookies, divided (see note,below)
4 egg whites
1 cup powdered sugar, divided
2 cups heavy whipping cream, chilled
1 tablespoon finely grated lemon peel
2 tablespoons fresh lemon juice
For the sauce: 1/2 cup fresh strawberries, sliced
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1/2 cup powdered sugar, or to taste
1 teaspoon fresh lemon juice
To make the semifreddo:
Line a 9-by-5-by-3-inch loaf pan (or a loaf pan of similar size)with two layers of plastic wrap. One layer should line the bottomof the pan crosswise. The other layer should line the bottom of thepan lengthwise. Leave a generous overhang of plastic wrap on allsides.
Sprinkle 1/2 cup amaretti crumbs over the bottom of pan. Freeze thepan.
Using an electric mixer and a medium bowl, beat egg whites untilsoft peaks form. Add 1/4 cup powdered sugar and beat until eggwhites are stiff, but not dry.
Using the same beaters and a large bowl, beat cream and remainingsfr3/4 cup powdered sugar until peaks form. Fold in lemon peel andjuice.
Fold a third of the cream into the egg whites. Then fold whitesback into cream in two additions. Fold in 3/4 cup amaretti crumbs.
Transfer mixture to prepared loaf pan. Smooth the top of thesemifreddo, then use the plastic-wrap overhang to cover the pan.Wrap in foil and freeze for at least 4 hours.
To make the sauce: Combine all berries and powdered sugar in a small pan. Bring toquick boil over high heat to combine. Reduce heat and let simmer 5minutes. Stir in lemon juice, then let cool. When ready to serve,remove foil and open plastic wrap. Turn semifreddo onto a platterand slice. Serve with a spoonful of sauce.
Note: Amaretti are Italian cookies with a strong almond flavor.
--Wendy Carroll, Seasoned to Taste ___