Thursday, June 9, 2011

A Month In Review

The bright beautiful sunny days of summer are here already. Time to open the pool, make sun tea, and fire up the grill.

Life has been a bit busy for me as I am sure it has been for you. During the last month my Mother had her knee replaced. It was a tough surgery and I have been spending much of my time helping her to recover.

Dan, Tim and I also cooked up a storm on News Channel 13 WNYT (NBC Albany). Here is the link to the cooking segment and easy gluten free recipes for entertaining:

Pierre also had a family event this past month. It was absolutely lovely to meet his Aunt Lise and cousin Andre from California.

My best friend in the whole wide world is coming back from her tour in Djibouti Africa. While Liz has been away serving our country for the past year, Sara her beloved golden retriever has been our guest.

Have you ever heard the saying, "you have to make hay while the sun shines?" Well it is true and we are doing that too. I have been in the gorgeous hay field bailing hay with my Dad and Pierre. My favorite part of "haying" is packing a little something to eat, like: Sweet Bell Pepper Gazpacho, Iced Sun Tea, and perhaps a Roasted Veggie & Goat Cheese Tart.

I am off to the hayfield.....You have to make hay while the sun shines! (and a picnic "to go" too.) I will be in  touch again soon, take care and remember to keep turning your culinary challenges into delicious opportunities!

Amy's Recipe of the Day: Farm Fresh Gazpacho Soup
Amy Rota Poulin All Rights Reserved 2011
2 pounds of vine ripened tomatoes, stems removed
2 cloves of fresh garlic
1 shallot
1 red bell pepper, seeded and stem removed
1 large cucumber, peeled
1 tablespoon freshly squeezed lemon juice
1 teaspoon white balsamic vinegar
1 teaspoon of real maple syrup or honey
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground sea salt
1/2 teaspoon freshly ground black pepper

1 small zucchini, diced
5-8 basil leaves, finely chopped

Cut tomatoes (stems removed), garlic cloves (peeled), shallot (peeled), red bell pepper (seeded & stem removed), and cucumber (peeled) into large chunks. This makes them easier to blend. Place all ingredients except for the diced zucchini and basil into a blender and blend until smooth.

Add diced zucchini and chopped basil leaves. Stir to combine. Serve this healthy and refreshing soup straight from the blender or chilled.

This recipe and many more can be found in my cookbook, Cooking Gluten Free With Amy available at the Northshire Bookstore and online!