Suzi's Blog

Black Pepper Brownies: A Correction

It’s very comforting to know people read the recipes posted here. And they find my errors. Here’s a big one. I blogged the Black Pepper Brownies from Maida Heatter recently and what did I leave out? The black pepper. How embarrassing. I should not blog at 2AM.

This recipe needs 1 teaspoon of black pepper. And, here, you need to measure with some care. Particularly if you are using freshly ground black pepper, with new peppercorns and not from that bottle that is five years old, the pepper will have potency.

Sorry for my mistake. Please keep sending in corrections.

Brian

Watermelon Gazpacho from Austin

On Wednesday, we were in Olive, New York. It was snowing a bit. The daffodils held their heads up nobly. Suzen searched for the car keys and escape.

Today, Saturday, we are in Austin. No immediate threat of snow. Suzen is basking in the heat. But to offset the 90°, our daughter-in-law Michele supplied a watermelon gazpacho that is refreshingly wonderful.

This is an example of recipes passing from generation to generation. Except this is a pass up. And, as always, we have to give full credit: the source is Cooking Light and this recipe is a “10” for both flavor and calorie counting. The taste here is full of sweet heat with crunchy texture. And instead of tomato juice as a base, cranberry-raspberry serves up an eye-opening flavor. Offer this soup very cold, perhaps with a red sangria.

Watermelon Gazpacho

Yield: 7-8 cups

Ingredients:

  • 6 cups cubed seeded watermelon
  • 1 cup coarsely chopped peeled English cucumber
  • ½ cup coarsely chopped yellow bell pepper
  • ⅓ cup chopped green onions
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • ¾ teaspoon salt
  • ½ teaspoon hot sauce
  • 1 garlic clove, minced
  • 1 cup cranberry-raspberry juice

Preparation:

Combine first the 10 ingredients, all but the cranberry-raspberry juice. Place half of this watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in the cranberry-raspberry juice. Chill thoroughly.

Source: David Joachim in Cooking Light Magazine