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Got cucumbers? I have to say that this is currently my favorite cold soup. My friend Carol served this to me for dinner last week and I couldn't wait to share the recipe. Cool, creamy, tangy and a bit spicy but what was surprising was the tarragon and mint combination, so different and absolutely perfect. Super easy, this soup goes together in minutes in the food processor or blender. Then, just chill (the soup) and eat! Chilled Cucumber Soup with Tarragon & Mint
2 lbs cucumbers, *peeled, seeded and chunked (Armenian, English or garden variety) 1 avocado, cut in 1/2" dice 2 cup buttermilk 2 T fresh tarragon 2 T fresh mint 2 t white wine vinegar 1-2 t sugar depending on your cucumbers and your preference to sweetness 1 t kosher salt 1/2 t pepper 1 serrano chile pepper, diced (optional) My friend John loves hot peppers so he added a serrano to the soup. I have to say, I did like the kick! Dice a bit of cucumber to reserve for garnish. Place the rest of the ingredients in a blender or food processor and and purée until smooth. At this point you can serve as is or **strain through a sieve for a more delicate and smooth presentation. Chill, taste for seasoning and serve garnished with the reserved diced cucumber and a sprig of mint. *I used English cucumbers but decided to leave the skin on which resulted in the soup being more green in color. If the skin is not bitter or tough, you can leave it on, up to you. The soup will be a bit more pale in color if you skin them. **I strained my soup which made it very velvety and smooth. You can serve it either way, chunkier (do not strain) or smooth (strain). Oh the joy of a homegrown summer peach! You know the kind—the ones that smell like a peach and taste like a peach. A “drip down your arm as you bite into it” peach—the kind that are so hard to find in the grocery store these days. Luckily I have my friend Chris Parker, owner of the Courtwood Inn, here in Murphys. She recently brought me a bag full of gorgeous peaches from the trees in her yard. "What can you make with these that I can serve to my Inn guests for breakfast?" she asked. I think this recipe is just the thing. Creamy without using cream, spicy with cinnamon and nutmeg and peaches that pop with the color of a 'sunny side up' egg. Serve with the sauce and whipped cream for a great dessert or with tangy yogurt for a tasty summer breakfast. Add a side of salty bacon or sausage for the perfect brunch. Just Peachy Bread Pudding
6 T butter 8 cups day-old French bread with the crust on, cut or torn into bite sized pieces 3 cups whole milk 1 3/4 cups sugar, divided 6 large peaches, *peeled and sliced lengthwise into 1/4" slices 6 large eggs 1 T vanilla 1 T cinnamon 1/2 t freshly ground nutmeg 1/2 t kosher salt 3 - 4 T brandy whipped cream Preheat the oven to 375 degrees. Butter a 10" x 14" baking dish. Put the bread pieces in the baking dish and pour the milk over them, stirring to coat all the pieces. Let soak for about 30 minutes, stirring occasionally. Meanwhile, melt the butter with 3/4 cup of sugar in a large frying pan over medium heat. Add the sliced peaches and cook 1-2 minutes until they release their juices. Strain into a bowl and reserve. Whisk the eggs, 1 cup of sugar, vanilla, cinnamon, salt and nutmeg. Pour over bread and stir to combine. Fold in peaches. Put the baking dish in a large roasting pan, put in the oven and fill with very hot water to come halfway up the side. Bake until the pudding is browned, puffy and firm when pressed, about 1 hour. Simmer the reserved juices until steaming. Whisk in the brandy. Serve the pudding with the sauce and whipped cream. Serves 12. *the peaches I used were easy to peel by just pulling the skin away from the flesh. I usually have to get some boiling water going, cut an 'X' in the bottom of the peach and then submerge in the boiling water for about a minute until the skin peels off easily, just like you would do a tomato. I picked up some fresh rhubarb at the organic market last week. I love the bright reddish-pink stalks and the unique, tart flavor that begs to be sweetened. Rhubarb is only in season for a short time so I just had to buy some. Faced with bringing an appetizer to a party (I already had a Naan bread in my freezer), I thought... could I make a savory pizza with my rhubarb? The answer is YES! The rhubarb actually cooks down into a jam-like state, reminiscent of tomato sauce. It's tangy, a gorgeous color, and is a perfect platform for the goat cheese and toasted walnuts. You may want to add more ingredients but keep this pizza simple so the rhubarb is the star. You could also serve this jam along side cheeses on a cheese board or as a condiment to a grilled chicken breast or pork tenderloin for something a bit different. Savory Rhubarb Jam and Goat Cheese Pizza
For the sauce: 1 /4 of a large red onion, sliced 1 clove garlic chopped 1 T fresh ginger, chopped 1 lb rhubarb stalks, washed, trimmed and cut crosswise into slices 3 T balsamic vinegar 1 cup cranberry juice or pomegranate-cranberry juice 1/4 cup brown sugar 2 T olive oil Heat the olive oil in a wide skillet, add the onion, garlic, ginger and rhubarb and cook, stirring frequently until caramelized, about 10 minutes. Add the vinegar, juice and brown sugar, stirring to combine. Cook over medium heat for about 45 minutes, stirring occasionally, You want it to reduce to a thick jammy consistency. For the pizza: 2 Naan bread - you can use 2 rectangle shaped or 4 round/oblong 1 - 4 oz chub of mild goat cheese 1/2 cup toasted walnuts fresh thyme or basil for garnish olive oil for brushing on the crust Preheat the oven to 400 degrees. Remove the Naan bread from the packaging and place on a sheet pan. Brush with olive oil and pre-bake for 12 minutes. Remove from oven and spread with the rhubarb jam to cover, leave a little bit of the edge showing. Top with the goat cheese and bake for about 10 minutes or until the edges are browned and the cheese slightly melted. Crush the walnuts over the top, garnish with thyme or basil, cut and serve. Fava beans are a cruel bit of nature...delicious yet so labor intensive to be able to enjoy. True, but I would not be posting about them if I did not think they were worth the trouble. Simply said, there is nothing else quite like them. They have all the right components, a short season, so you look forward to their arrival, a bright green color, so they brighten up any dish and a buttery flavor not duplicated by any other bean. The prep really isn't all that bad once you get started but if you see them on a restaurant menu, by all means, order them, someone else has gone to great lengths to prepare them for you! Fava Bean Mash
2 lbs fresh fava beans, unshelled 3 cloves garlic, sliced thinly 2 sprigs fresh rosemary, stripped and chopped finely 1 t kosher salt 1/2 t freshly ground pepper 4 T good olive oil (plus a little more for processing to the right texture, and for garnish) 1/2 cup water (maybe a bit more) lemon zest from half a lemon 1 T fresh lemon juice Shell the fava beans by breaking the stem end off, pulling the string down and opening up the pod revealing the beans inside. Remove the beans and set aside. Get a pot of water boiling and drop the beans into the water to cook for about 2 minutes. Drain and place in an ice bath until cool, drain. Make a slit with your fingernail and push the tender bean out by pressing gently, they should pop right out. You should have about two cups after shelling. Take a break. Place the olive oil, salt, pepper and water in a wide skillet along with the beans, garlic and rosemary. Cook for about 15 minutes or until soft enough to mash with a fork. Put into a food processor with the lemon zest and juice and pulse gently until the beans are mashed and have a texture similar to hummus. You may need to add a bit more water or olive oil to get it right. Put into a serving dish, drizzle with oil a bit more lemon zest and a rosemary sprig. Serve with toasted za'atar pitas. Toasted Za'atar Pitas 4 whole pita pocket breads 1/2 cup olive oil 1 T Za'atar seasoning ( a Middle Eastern blend of spice and sesame seeds) salt Heat the oven to 350 degrees. Cut each pita into 8 triangular pieces then separate the layers so you have 2 pieces. Place on a sheet pan. Mix the Za'atar and olive oil together in a small bowl. Using a pastry brush, brush each triangle with a bit of the oil. Bake until browned and crisp, about 12-15 minutes. Sprinkle with some sea salt, cool. Serve with Fava bean mash. The idea for this stunning appetizer comes from a new cookbook called SIMPLE by Yotam Ottolenghi. "Burrata - which means "buttered" in Italian - is one of life's great pleasures," says Yotam. I would have to agree. Oozy, creamy and rich, it is a ball of fresh mozzarella wrapped around a core of pieces of mozzarella and cream. If you have never experienced this deliciousness, please, do not hesitate, not one more minute! Grilling the grapes adds a bit of whimsy to the dish as well as a smokiness and sweetness that marry perfectly with the cheese. I used some basil as a garnish and flavor direction the first time I served this but then switched to fresh thyme the next, and I prefer the thyme...it's a bit more earthy and rustic. Serve with baguette or some good crackers and you are on your way to heaven. Burrata with Grilled Grapes
1 lb red flame grapes 2 T Sherry vinegar 3 T olive oil 1 clove garlic, crushed 1 1/2 t dark brown sugar (light works too) 1 1/2 t fennel seeds, toasted and lightly crushed sea salt and freshly ground pepper 3 large balls of Burrata fresh basil sprigs or fresh thyme 4" wooden skewers for the grapes Put the grapes in a bowl with the vinegar, olive oil, garlic, sugar, 1 t of fennel seeds, salt and plenty of pepper. Mix well and marinate for at least an hour and up to one day. Thread a few grapes onto each skewer. Save the remaining marinade for later. Get the grill pan hot and add the skewers in batches, grilling for 2-3 minutes turning once, remove from heat. Arrange the Burrata on a platter surrounded by the grilled grapes. Pour a bit of the remaining marinade over and sprinkle with the rest of the fennel seeds. Garnish with fresh basil or thyme and serve with crackers or sliced French baguette. |
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
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"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
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