April's CR Diary

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May 14, 2006

Hazelnut Pear Parfait and Leek Gazpacho

Tonight I made a variation on a favorite dessert. It started out as CR'd trifle, in a glass dish with nonfat ricotta instead of whipped cream and megamuffin instead of cake, berries between the layers. But we were out of berries, so I decided to do a variation on the hazelnut pear dessert. In a glass bowl I layered nonfat ricotta, Walden Farms chocolate sauce, pears, hazelnuts, and hazelnut oil into a beautiful parfait. MR loved it! It would be beautiful in a large wine glass served as a parfait. Reminds me vaguely of the creme de menthe parfaits at the Angus Barn, a fancy steakhouse where my cousin had her rehearsal dinner for her wedding near wear I grew up. I wonder if I could make a CR-friendly version... vanilla yogurt, fresh mint, etc.?

I also made a gazpacho tonight, the first of the season. We had no onion, so I used leek tops. Here's my basic gazpacho:

tomato juice of some kind (the best is Clamato)
green pepper
red onion
cucumber
tomatoes
juice of fresh lemon
tarragon vinegar (or any white wine vinegar)
Tabasco
cumin
paprika
cayenne

I make a million variations on the theme: tomatillos, all tomatoes instead of tomato juice, various onions (scallions, leeks) add eggwhites, add shrimp, change the hot sauce, add curry and apples, whatever. The world of gazpacho is never-ending. Just this last week I had two great gazpachos out -- a crab meat gazpachzo at a restaurant called Stella Blu, and a regular red gazpachzo that was excellent at a local pub where I hung out with Luke and his wife Christine on Friday night. Gazpacho is one of my favorite foods to modify and play with. And what would life be without playing with food?

Posted by april at May 14, 2006 9:12 PM

Comments

Posted by: Marti at May 15, 2006 6:55 AM

Posted by: Carmela at May 15, 2006 1:52 PM

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