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Cantaloupe-Basil Agua Fresca

Cantaloupe-Basil Agua Fresca
Bon Appétit June 2012

Serves 8

15 cups chopped cantaloupe (about two 3 1/2-pound melons)
3/4 cup fresh lemon juice
3/4 cup loosely packed fresh basil leaves

Working in batches, purée cantaloupe in a blender until smooth.

Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice).

Add lemon juice, basil, and 2 cups cold water to pitcher. Let steep at room temperature for 1–2 hours. Fill glasses with ice. Divide agua fresca among glasses.

NUTRITIONAL INFORMATION
One serving contains:
Calories (kcal) 110
Fat (g) 0.5
Saturated Fat (g) 0
Cholesterol (mg) 0
Carbohydrates (g) 27
Dietary Fiber (g) 3
Total Sugars (g) 23
Protein (g) 3
Sodium (mg) 50

Posted on » by Ashley » Theme:

General Tso’s Wiener

General Tso’s Wiener
Wieners Gone Wild! – Holly Schmidt and Allan Penn

1 tablespoon vegetable oil
2 garlic cloves, minced
2 tablespoons peeled and freshly grated ginger
1 cup low-sodium chicken broth
1/8 cup low-sodium soy sauce
2 tablespoons orange juice
1 tablespoon cornstarch
1 teaspoon sambal oelek (chile-garlic sauce found in the Asian section of most grocery stores)
3 tablespoons raw or Demerara sugar
4 teaspoons Dijon mustard
8 egg roll wrappers
8 hot dogs
4 cups peanut or vegetable oil (or enough to come 2 inches up the sides of your pot)
2 tablespoons freshly chopped chives

Heat the vegetable oil in a medium saucepan over high heat. Add the garlic and ginger and sauté until fragrant, about 30 seconds.

In a separate bowl, mix together the chicken broth, soy sauce, orange juice, cornstarch, sambal oelek, and raw sugar.

Add this mixture to the ginger-garlic mixture and bring to a boil. Stir until the sauce is thick and shiny. Remove the pan from the heat and cover it to keep it warm.

Put 1/2 teaspoon of mustard in a line down the center of each egg roll wrapper and place a hot dog on top. Roll the wrapper up like an egg roll, tucking the ends in to make a cylindrical package.

Heat the peanut oil to 375°F in a large, deep pot.

Fry the wieners a few at a time until they are brown and crisp, about 2 minutes. Place the cooked wieners on a paper-towel lined plate to cool. When all the hot dogs are fried, pour the sauce over them and sprinkle them with chives.

Posted on » by Dana & Nancy » Theme:

Falafel

Recipe from FoodNetwork.com courtesy of Melissa d’Arabian

Ingredients
  • 2 1/4 cups cooked chickpeas
  • 3 scallions, coarsely chopped
  • 1 large clove garlic, coarsely chopped
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon cayenne pepper
  • Generous 1/4 cup coarsely chopped parsley
  • Generous 1/4 cup coarsely chopped cilantro
  • 1 egg
  • 1 lemon, juiced
  • Kosher salt
  • 1 1/2 teaspoons baking powder
  • 1/3 cup flour, plus 1/4 cup flour for shaping patties
  • Vegetable oil, for frying
  • Lettuce, for garnish
  • Chopped salted tomatoes, for garnish
  • Grated cucumber, for garnish
  • White Bean Yogurt Sauce, recipe follows
  • Creamy White Bean Yogurt Sauce
  • 3/4 cup cooked white beans
  • 1 small garlic clove, coarsely chopped
  • 1/4 cup plain yogurt
  • 1/2 lemon, juiced
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
Directions

In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.

Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.

Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.

Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.

Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.

Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.