My apologies for not posting any new articles for the last couple of weeks. I have been finishing up my studies at Widener University, and will be graduating with a Bachelor of Arts degree in Communication Studies with a concentration in Public Relations next week. I’m so excited!
Now, back to food and wine! We recently made a wonderful beet gazpacho with prawns, and paired it with a fantastic wine provided by our good friend, Meredith Magoon. If you don’t remember, Meredith is a seller for Direct Cellars wines. Click here, visit her website, and learn more about the wonderful wines she represents. The wine was a 2016 Spartan Hills Chardonnay from Washington State. It had a wonderful vanilla and fruit flavor, but finished with a buttery note. It was delicious. Additionally, this wine can also be paired with a fruited curry chicken salad. But back to the main course!
The main ingredients for our gazpacho consisted of beet stems, carrots and broccoli. We also added shallots, jalapeño peppers, fresh garlic, fresh ginger, tomatoes, two cans of coconut milk, cayenne pepper, curly parsley and fennel seed. It may seem like a lot of ingredients, but it all came together very well and tasted great. We cooked it covered for 15 minutes from the last ingredient being added, then pureed it with an immersion blender. Once it had a smooth texture, we put it in the refrigerator for 20 minutes, or until it was chilled to our liking in the serving dish.
While the gazpacho was chilling, we cooked our prawns. They were marinated in salt, black pepper, Worcestershire sauce and cayenne pepper. I wanted to keep this simple since the gazpacho had so many ingredients. Prawns, like shrimp, cook very quickly. It only took about three to four minutes for them to be done.
Side note: Prawns need to be cooked within 73 hours of purchase and cannot be placed in the freezer beforehand. Also, any marinade made with olive oil needs to marinate outside the fridge.
Once the prawns were cooked, we placed them on top of the gazpacho, and dinner was served. Everything just bursted with flavor. If you have never tried prawns before, I highly recommend you do. They look like gigantic shrimp, but they are so flavorful and have a buttery taste. The gazpacho had good, but not overpowering heat. The Spartan Hills wine was the perfect choice with this dish.
The fun thing about cooking is that you can experiment as much as you want. You know what flavors you like, so go ahead and get creative. Try making a gazpacho, or cooking prawns if you haven’t before. The important thing is to try new things, and have fun cooking. You never know what you’ll end up making and liking!