The Rural Voice, 1993-02, Page 36Romantic meals to beat the `blahs'
The February blahs are upon
you; you've been snowed in once
too often and the Christmas bills are
still coming in. You need to treat
yourselves 10 a special evening, but
the budget is light.
This being the month of cupid,
here is a perfect way to beat the
winter doldrums, without putting too
much strain on the pocketbook.
Send the kids to mom's, light the
candles and scatter rose petals to
set the mood for a romantic dinner
for two — in the country.
GAZPACHO
6 tomatoes, peeled
1 cucumber
1 small onion, peeled
1 clove garlic, minced
1 tsp. (5 ml) salt
1 cup (250 ml) tomato juice
3 tbsp. (50 ml) vegetable oil
3 tbsp. (50 ml) vinegar
dash hot pepper sauce
To peel tomatoes, dip in boiling
water for 30 seconds, then in ice
water. Slip skins off.
Coarsely chop half the tomatoes,
cucumber and onion. Combine in
blender jar with garlic and salt. Add
tomato juice, vegetable oil, vinegar
and hot pepper sauce. Puree mixture
in blender (don't make too smooth a
puree).
Finely chop remaining tomatoes,
half cucumber and onion. Combine in
large bowl. Pour puree mixture over
chopped vegetables; stir to mix.
Cover and refrigerate at least 2 to 3
hours or overnight. Before serving,
sur the soup well.
For best flavour results and
relaxed planning prepare and
refrigerate this soup the day before.
At serving time, simply sur well and
spoon into cups or bowls.
FABULOUS WILD RICE
SALAD
3 cups cooked wild rice
1/2 cup sliced carrots
1/2 cup broccoli florets, steamed 5
to 6 minutes
32 THE RURAL VOICE
Rural
Livin
For the distinctive country life g
Spinach -stuffed pasta: recipes for a romantic dinner to beat the February blahs.
1/2 cup chopped fresh parsley
1/2 cup diced zucchini
3 tbsp. safflower oil
1 tsp. chopped dill
2 tbsp. fresh lemon juice
1/4 tsp. freshly ground black
pepper
1/2 tsp. salt
Combine all ingredients in a
medium size bowl, mix well, toss and
serve at room temperature.
PORK TENDERLOIN WITH
PEPPERCORNS
1/4-1/2 tsp. (1-2m1) freshly ground
black peppercorns
3/4 lb. (375 g) pork tenderloin
2 tbsp. (25 ml) butter or margarine
3 tbsp. (40 ml) brandy
1/2 cup (125 ml) whipping cream
1 tbsp. (15 ml) Dijon mustard
1/4 tsp. (1 ml) salt
pinch each, dried thyme, rosemary
and marjoram leaves
Press pepper into meat with
fingers. Heat butter in frying pan just
large enough to hold pork, over
medium-high heat. Brown pork on all
sides. Reduce heat to low. Pour
brandy over pork. Stir in remaining
ingredients; mix well. Cover and
cook 20 to 25 minutes. Remove pork
and cut into 1/2 inch slices. Pour
sauce over top.
APPLE SORBET
4 medium McIntosh apples,
peeled, cored and coarsely chopped
1/2 cup (125 ml) dry white wine
1/2 cup (125m1) water
1/3 cup ( 75 ml) sugar
2 tbsp. (25 ml) lemon juice
Combine all ingredients in a
medium size saucepan. Bring to a
boil, reduce heat and simmer,
covered, 10 minutes or until apples