Four Foods On Friday #30 questions
#1. What’s your favorite white beverage? If you don’t have one, what’s your favorite beverage with something white in it?
A white russian
#2. What’s your favorite white gravy, sauce, condiment, dressing or topping?
The gravy on biscuits and sausage gravy
#3. What’s your favorite white item from the refrigerated section?
#4. Share a recipe for something white.
Half pound of blanched almonds
1 bulb garlic, peeled
1.5 tsp salt
6 to 8 slices of slightly stale crusty bread, crusts removed
2/3 cups extra virgin olive oil
5 – 6 tablespoons sherry or red wine vinegar
Seedless green grapes
8 cups iced water
Soak the bread in the iced water. In a food processor or blender; blend salt, garlic and almonds. Squeeze the water out of the soaked bread, break it up and add it in pieces to the garlic and almond mix while the processor/blender is running. Add the oil gradually, followed by the vinegar and the remaining ice water.
Strain the soup through a strainer (go for a texture you would like; smooth use a fine mesh or just blend really well). Add more salt or vinegar to taste. Chill the soup in a covered dish, preferably overnight (or as littel as a few hours; the longer the better). Peel and/or slice the grapes in half. Serve ice cold with the grapes in chilled soup bowls. I have also had some slivered almonds to float on top just before serving, or some mild parsley.