Archives at Zinester: Gourmet Bytes - June/July 2007 Edition. Gourmet Bytes from Bedrock Press. Food & Recipes

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Menu of the Month - June/July 2007

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<>))<>))<> Light Summer Lunch <>((<>((<>

Zucchini-Herb Pate'

Pasta with Asparagus & Prosciutto

<> All menu recipes are included in this edition.<>

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______ A1 Marinades for Seafood ______

Pack of 6 16-Ounce Bottles

<> To marinate seafood: Pour 1/2 cup marinade over each pound of

seafood. Cover and refrigerate for 30 min. Remove seafood from

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<> To cook seafood: Saute, bake, broil or grill seafood 6-10 min. for

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<> For extra flavor: Brush seafood with additional marinade for the last

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Recipe: Zucchini-Herb Pate'

4 med. zucchini
2 tsp. granulated sugar
2 tsp. tarragon vinegar
2 tsp. salt, divided
1/2 c. packed fresh parsley
1/2 c. snipped fresh chives or 1/4 c. dried chives
1 (8-oz.) pkg. cream cheese, softened
1/2 tsp. ground black pepper

Line a mixing bowl with a double thickness of cheesecloth. Coarsely

shred zucchini into prepared bowl. Sprinkle with sugar, vinegar and 1

teaspoon of the salt. Toss gently; cover with a towel and set aside at

room temperature for 1 hour. Meanwhile, mince parsley and chives in

a blender or food processor. Gather ends of cheesecloth and squeeze

out as much liquid as possible. Add drained zucchini to blender and

process until pureed. Add cream cheese, pepper and remaining 1

teaspoon of salt; process until smooth. Press pate into a small bowl.

Cover and refrigerate overnight. Serve with an assortment of cocktail

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<><><> Quick Lunches & Brunches <><><>

(6th of the One Foot in the Kitchen Cookbook series)

by Cyndi Duncan and Georgie Patrick

You will impress your friends and family with a delicious brunch made

from these 150 quick and easy recipes. They will think you spent

hours in the kitchen but you will be out of the kitchen fast with helpful

footnotes plus recipes that are quick to prepare, easy to follow and

use ingredients most people already have in their kitchen.

<> Paperback <> 160 pages <> Language: English <>

Dimensions: 7.5 x 7.1 x 0.5-inches

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<><><> The Black Dog Summer on the Vineyard Cookbook <><><>

by Joseph Hall and Elaine Sullivan

Over the past thirty years, The Black Dog Tavern on Martha's Vineyard

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without going to the Vineyard.

<> Hardcover <> 224 pages <> Language: English <>

Dimensions: 10.3 x 8.2 x 0.8-inches

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<><><> Nantucket Open-House Cookbook <><><>

Cookbook author Sarah Leah Chase knows that summer means long,

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more than 250 of the recipes that have drawn hungry visitors and

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Over 214,000 copies in print.

<> Paperback <> 336 pages <> Language: English <>

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Recipe: Pasta with Asparagus & Prosciutto

1 (16-oz.) pkg. bow tie pasta

1-1/2 c. heavy whipping cream

1 lb. fresh asparagus, trimmed and cut into 1-inch pieces

1/2 c. shredded Parmesan cheese

6 oz. thinly sliced prosciutto or thinly sliced deli ham, cut into strips

Cook pasta according to package directions. Meanwhile, bring cream to

a boil in a small saucepan over medium heat. Reduce heat to low and

simmer, uncovered� until slightly thickened (6 to 7 minutes); remove from

heat. Place asparagus and water in a microwave-safe dish. Cover dish

and microwave on high until crisp-tender (3 to 4 minutes). Remove

asparagus from microwave and drain. Place well-drained cooked pasta

in a large serving bowl. Add cream, asparagus, Parmesan cheese and

prosciutto; toss to coat. Yields 4 to 6 servings.

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<>)))<><>__| Food History & Trivia - Month of July |__<><>(((<>

7/1/1953 - Cheez Whiz was introduced nationwide by Kraft.

7/3/1924 - Clarence Birdseye founded the General Seafood Corporation.

The birth of the frozen food industry.

7/9/1982 - Diet Coke was introduced.

7/13/1937 - The first Krispy Kreme doughnut is sold in Salem, North

7/18/1936 - The Oscar Mayer Wienermobile is invented. It is a giant hot

dog on wheels. Invented by Carl Mayer, nephew of Oscar

Mayer, it was built by General Body Company at Chicago,

Illinois. There are now a fleet of six Weinermobiles.

7/24/1938 - Nestle introduced Nescafe Instant Coffee in Switzerland.

7/26/1989 - Leslie Merry was hit with a turnip thrown from a passing

vehicle in London. He was knocked down and suffered a

broken rib and a ruptured spleen. He died of respiratory

failure, due to the accident.

7/29/1974 - Mama Cass Elliot (The Mamas and the Papas) died on this

day in London. The rumor that she choked to death on a

ham sandwich is not true. She actually died of a heart attack.

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Recipe: Fruit Parfait

4 oz. vanilla yogurt

3/4 c. frozen whipped topping, thawed

1 c. sliced fresh strawberries

1 c. cubed fresh pineapple

1 c. sliced ripe banana

1 c. fresh blueberries

4 whole strawberries

In a small bowl, combine yogurt and whipped topping; set aside 4

teaspoons for topping. Spoon half of the remaining yogurt mixture

into four parfait glasses; layer half of the sliced strawberries,

pineapple, banana and blueberries. Repeat a second layer with

remaining yogurt mixture and fruit. Top each parfait with 1 teaspoon

of reserved yogurt mixture and a whole strawberry. Chill until serving.

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<><>)))_____ Recommended Websites _____(((<><>

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Home-Canned Condiments

Create one-of-a-kind gourmet condiments.

*Free* Condiment Recipes for Home-Canning

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All The Best Recipes

The Best Place Online for Great Recipes!

http://www.allthebestrecipes.com

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<>))))<>_____Submit Your Favorite Egg Recipes_____<>((((<>

Beginning in 2007, editions of Favorite Recipes from Bedrock Press are

being published on a quarterly basis.

For each edition, we select a theme and publish our chef's favorite

mouth-watering recipes. We will also include theme recipes that have

been graciously shared with us by our subscribers, loyal audience and

The theme for the second quarter of 2007 will be

'Favorite Egg Recipes.'

If you have a favorite tried-and-true egg recipe that you would like to

share, simply submit it to us no later than July 10, 2007, and it will

be included in our next 2007 issue of Favorite Recipes from Bedrock

For information regarding how you may submit your recipes, visit

http://www.bedrockpress.com/quick-gourmet.html

We look forward to your submissions and thank you for sharing.

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<>)))<>__| Bonus Recipe - Independence Day Dessert |__<>(((<>

Patriotic Twinkie Trifle

6-7 Hostess Twinkies, broken or torn into 1-pieces

2 (5.1 oz. each) instant vanilla pudding mix

1 pt. fresh blueberries

1 lb. fresh strawberries, sliced

1 (12 oz.) tub frozen nondairy whipped topping, thawed

Place half the Twinkie pieces in a 6-quart glass trifle bowl or trifle

dish. In a separate bowl, combine the pudding mix and milk and stir

according to the package instructions. Spoon half of the pudding over

the Twinkies. Spread the blueberries over the pudding. Top with the

remaining Twinkie pieces. Spoon the remaining pudding over the

Twinkies, spreading evenly. Spread the sliced strawberries over the

pudding. Cover and refrigerate for several hours or overnight, until

completely chilled and set. Top with the thawed whipped topping

just before serving. Yields 16 servings.

Recipe Note: For a lighter version, use sugar-free fat-free pudding mix,

skim milk and fat-free whipped topping.

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