Gary Walker's poached beet soup and zucchini pasta - Fox 2 News Headlines

Gary Walker's poached beet soup and zucchini pasta

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Get these recipes courtesy of chef Gary Walker, a former contestant of Bravo's "Around the World in 80 Plates." He'll be featuring the following dishes during a benefit dinner at the Spice and Tea Exchange in Birmingham on Friday, June 15. Call 248-433-1500 for more information.

Olive oil poached beet soup

Beets 3-4 medium
Garlic 2 cloves
Thyme 2 sprigs
Black peppercorn 1 tspn
Fennel seed 1 tspn
Tangerine or oranges, the juice of two
Olive oil 3 to 4 cups
Salt to taste
Ground pepper to taste

In a sauce pot place beets, garlic, thyme, peppercorn and fennel seed and cover with olive oil.
Cook on a low to medium heat so that the oil just barely bubbles
Beets are done when a knife can easily pierce the skin and is soft. This may take up to 45 minutes. Allow to cool in the oil and remove when cool enough to handle
Peel the beets and rough chop
Place into a blender along with the orange juice of 1 orange and a splash of water
Blend until smooth, adding more water if necessary to achieve a smooth consistency
Season with salt and pepper and chill until cold
Garnish with a dollop of Greek yogurt

White Sangria

White sparking whine bottle - try prosecco or vino verde
Apple Brandy - 3 shots - try Calvados
Sugar - 3 to 5 tablespoons
Fruit diced small: Honeydew, cantalope, green grape, green apples

Combine all ingredients into a pitcher and chill for several hours.

Zucchini ‘pasta' with lemon parsley pesto sauce

Zucchini 1#
Yellow squash 1#

Parsley, flat leaf or Italian…leaves from 1 bunch
Basil leaves from 1 bunch
Olive oil 1 ½ cups
Garlic  3 to 4 cloves
Almonds raw untoasted 1/3 cup
Lemon zest from 1 whole lemon plus 1 tbspn juice
Parmesan cheese-optional-1/3 cups shredded

Wash vegetables
Using a vegetable peeler, peel the squash and zucchini into lengthwise ribbons. Peel off several from one side then rotate and peel off more.  Continue to peel away until you get to the core, then discard.

Make the sauce
In a blender combine the herbs, garlic, lemon zest, almonds. Mix on medium speed gradually adding the olive oil. Mix until combined.  Season with salt and pepper. Add the lemon juice at the end to brighten.

Cook the pasta-do so in two batches
in a non-stick saute pan over medium-high heat add 1 tbspn of oil. When hot, add the zucchini ribbons. Cook continually tossing and stirring until the zucchini is soft and translucent-about 2 to 3 mins. Transfer to a plate and cook the second batch. After zucchini is cooked, served tossed with the sauce and grate parmesan cheese over top if desired.

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