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Recipes
Roasted Red Pepper Soup
By Mbakalarski
Sunset Magazine: Guests can sip this festive, zesty soup from small cups or glasses
- 3 red bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and halved
- 3 tablespoons olive oil
- 1 onion (7 oz.), peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 can (28 oz.) whole San Marzano or other pear or plum tomatoes
- 1 tablespoon paprika such as pimentón de La Vera (see notes)
- 3 cups vegetable or fat-skimmed chicken broth
- 2 teaspoons fresh lemon juice
- Salt and pepper
- Crème fraîche or plain yogurt
- Chopped parsley
Gazpacho Salad
By Mbakalarski
Sunset Magazine: Marsha Stout put together the ingredients for this salad one hot summer day when she wanted somet...
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 cups chopped seeded firm-ripe tomatoes
- 1 cup diced (1/4 in.) peeled, seeded cucumber
- 1/2 cup each diced (1/4 in.) red, green, and yellow bell peppers
- 1/3 cup thinly sliced celery
- 1/3 cup minced red onion
- 1/4 cup thinly sliced radishes
- 2 tablespoons chopped fresh cilantro
The Reluctant Gourmet's Basic Mustard Vinaigrette
By Mbakalarski
In a clean jar or small bowl, add the vinegar, garlic, mustard and mix well
- 1 glove of garlic, smashed
- 2 tablespoons of balsamic vinegar
- 1 teaspoon Dijon mustard
- 5-6 tablespoons oil (vegetable, corn, canola, olive or some combination)
- pinch of dried parsley
- pinch of dried thyme
- salt and freshly ground pepper to taste