Chilled Guacamole Soup and Cornmeal Crisps

I moved from a bustling city to a small  town, so thickly-painted with Mayberry charm, that I decided to stay a little while. Twenty one years later, this  laid-back  town is still one I enjoy exploring, even alone, day or night.  

My biggest worry?  Being mugged at needlepoint in a Walmart parking lot, while Andy Griffith lurks in the shadows, whistling a familiar tune.

You're probably asking yourself,  where is this pleasantly-strange  little town? 

Whereas my question is, what in the heck is sheriff Andy Griffith doing  hanging around Walmart?

If, like me, you  live in a town that atlas forgot, then you'll appreciate simple recipes, like the following. 

Only three ingredients make up these addictive Cornmeal Crisps, because  (unless you live in the Sahara desert) who counts water? 

Make. Eat. Share (as always, the latter is optional).

   Cornmeal Crisps

1 cup stone-ground white cornmeal
1 teaspoon kosher salt
2 tablespoons butter
1½ to 2 cups boiling water

Preheat oven to 375° F.

Whisk together cornmeal and salt in a mixing bowl. Add 2 tablespoons of butter cut into small pieces.

Slowly stir in enough boiling water until mixture resembles watery mashed potatoes. Continue to whisk until butter is melted and batter is smooth. Set aside.

Lightly grease two rimless baking sheets with nonstick vegetable spray, and wipe off  the excess, leaving a light coating on the pans. Drop batter by teaspoons onto baking sheets. Slam baking sheets onto the kitchen counter a few times to spread the batter very thin.

Bake crisps for 20 to 30 minutes until  golden around the edges. To get the crisps to curl up as shown, turn them over  during the last 5 minutes of baking. Makes about 50 cornmeal crisps. 
Adapted from  'The Gift of Southern Cooking,'  by Edna Lewis and Scott Peacock.

Please note: You might be tempted to use parchment paper, but I don't recommend it. Parchment paper will buckle, making it difficult to remove the crisps without breaking. 

I'd be remiss if I didn't mention  Edna Lewis' version  for a simple and  dramatic way to serve these. Instead of dropping the batter by teaspoons,  divide  batter among two baking sheets, tap, tap, tap,  and bake as directed. Once cooled, break them into shards.

Did you notice the grated lime zest in some of the crisps?  A nice touch.
There are times, however,  when the men-folk request a little heat, so adding a tiny pinch of cayenne to the batter  makes them happy. As for me, I like them plain.

But I urge you to plunge into it with blind faith, and  share your experiments with me.

Whether you decide to spice up your Cornmeal Crisps, or not,  try pairing them with this quick and refreshing Guacamole Soup, and enjoy. I always do.

 Chilled Guacamole Soup 

2 cups buttermilk
2 cups chicken broth
1 large avocado, peeled and roughly chopped
2 tablespoons freshly-squeezed  lime  juice
2 tablespoons salsa
2 tablespoons chopped cilantro*

Purée soup  ingredients in a blender or food processor. Salt & Pepper to taste. Cover and refrigerate for several hours before serving.
Garnish with crema fresca,  diced avocado, chopped tomato or chopped cilantro. Serves 4.

*I'm not a fan of cilantro, so I use  fresh mint.

 
 Did you miss that? Go back up.  And look at my 'new' antique kitchen scale. 

I went right into a schoolgirl rave when I laid eyes on this old scale, at an estate sale recently. 
This is not just another pretty copper  face, it's also pretty accurate. The kind of thing I'm incapable of walking away from. 


And this one kept calling my name. But I ignored the voices, and brought it home with me anyway. 

Another recent find was this humble marmalade crock.  Being in the antiques business with years of experience under my belt, I believe this fine piece could be traced back to the turn of the century. Or possibly  T.J. Maxx.  Not sure which.

I filled it with violets, because "they're the only flowers I cannot destroy," she said in a tremulous voice

Enjoy the rest of the week, ya hear?

Curried Butternut Squash and Pear Bisque

There is only one above us who truly understands.
But, he spent most of the day sulking, refusing to come downstairs.

And all due to my Thanksgiving menu.
I planned to start out with a simple, healthy soup. Whereas, my bitter half claimed that most soups are inedible, unless there's a pound of salt pork swimming in it.

So, I worked on a soup that would, hopefully, satisfy all, and disarm my soup Nazi.
I combined butternut squash with a sweet, juicy pear. The curry powder gave this creamy soup a spicy kick, while cutting back on the sweetness a bit.

The fish were specifically 'caught' for Mr. Manpants. But this deliciously-cheesy cracker made us all happy.
The recipe comes from my friend Susan. She cut her crackers into perfect little rounds. Check out her beautiful blog and recipe at Savoring Time in the Kitchen.

Btw, I omitted the walnuts in the recipe because my son dislikes nuts—but he still loves me. Ha. Ha.

In any case, the fish were cut with a cookie cutter and the markings were done with the edge of a 'pottery loop tool.'
(No, I didn't make that up. I work with sugar, so I've amassed many weird tools over time).

Serve this bisque topped with toasted squash seeds, crème fraîche, or cheese & walnut crackers.

Butternut Squash and Pear Bisque

3 tablespoons unsalted butter
1 large onion, thinly sliced
2 pounds butternut squash, peeled, seeded, and cut in 1-inch cubes
1 large pear, preferably Bosc, peeled, cored and roughly chopped
Kosher salt and freshly ground black pepper
2 teaspoons mild curry powder
6 cups rich chicken stock
1 cup heavy cream

In a 6-quart soup pot, melt the butter over medium heat. Sauté the onion, stirring often until soft and translucent, 5 to 7 minutes. Add the squash and pear, and season with salt and pepper.
Decrease heat to low, and cook, stirring occasionally until squash is soft and caramelized, about 15 minutes.
Add the mild curry powder, stirring for about 1 minute. Pour in the chicken stock and simmer until squash is cooked through, about 30 minutes.
Stir in the heavy cream and return soup to a simmer. Check the seasonings, and add more salt and pepper, if needed. In batches, carefully purée the soup in a blender, until smooth. Serves 8. Inspired by The Paley's Place Cookbook.

Well, the soup was enjoyed by all. One of many things I'm thankful for. But, what will we have tomorrow?

Another thing I'm thankful for. The good friends who continue to read this blog, and leave kind and encouraging comments (even though my posts are few and far between. Thank you for putting up with that).
And thanks to the readers whose visits are quiet, yet frequent. I thank you all!


Have a Delicious and Happy Thanksgiving!

Zucchini Basil Soup

This time of year, some gardeners will become embroiled in a battle with the mighty zucchini.

Dare to blink, and this unassuming summer squash will spread faster than a vicious rumor—if you're lucky.

Are you ready?

Then hold on to your bounty, my friends, because here's a plan of action to turn this prolific vegetable into soup. A damn good soup!

For this recipe, I try to use zucchini that are small to medium in size, and save the torpedo ones for baking. Or, for chasing away the neighbor's dog, who will happily trot over to my side of the fence to drop the occasional bomb. Dat dawg will heed most commands, except for, "SIT!"
One command he's determined to misconstrue. But I digress.

This delicious summer soup can be served hot or cold. In bowls, coffee mugs, hollowed out  zucchini cups, or any way you like.
Just make it and share it with your neighbors, though you may not want to.


Zucchini Basil Soup

4 cups thinly sliced zucchini
1 medium onion, chopped
3 tablespoons butter
4 cups chicken stock, preferably homemade
1 cup half & half
1 tablespoon finely chopped fresh basil
3 tablespoons fresh lemon juice
½ cup freshly-grated Parmesan, optional
Salt & pepper to taste

In a large saucepan, sauté chopped onion in butter until soft and translucent. Add zucchini and chicken stock. Cover and simmer for 30 minutes.
Add the rest of the ingredients, and purée right in the pot using an immersion blender (If you're using a tabletop blender, be sure to cool soup slightly before blending). Heat to simmering and serve. Yield: 4  servings.


I served the soup with Frico. Croutons made from day-old bread, and even homemade  cheddar crackers are good too. I will post the latter soon.

Frico

8 ounces of Parmesan, finely grated
1 tablespoon flour
1 teaspoon fresh thyme or rosemary, optional

In a bowl, combine the parmesan and the flour. Heat a medium, nonstick skillet over medium-low heat.
Sprinkle 1 tablespoon of the mixture into the pan to form a 4-inch circle.

Sprinkle lightly with herbs, if using, and cook for a few minutes, until cheese melts. Turn cheese over and cook the other side for about a minute, or until it  begins to take on color, but is still flexible. Cool frico over a rolling pin to shape.



Here's another favorite, to help you embrace the resistance, Zucchini Pancakes. Because it's been said, one of the most time-consuming things is to have an enemy.



Joining:
Foodie Friday
Show and Tell Friday
DIY by Design

STRAWBERRY FIELDS FOREVER...OR AT LEAST 'TIL THE END OF JUNE

"You won't find a better-tasting strawberry in your supermarket!" boasted local berry farmer, with arms folded behind his back, as if he were about to address the parliament.

His farm, a barren expanse of dirt, just weeks before, is now a canvas of perfectly red strawberries, that would rival a Cézanne painting.

As I merrily romped across the field, basket in one hand and camera in the other, eager to welcome the berries much-awaited arrival, I noticed my guys, 'J' and Mr. Man-pants, avoiding eye contact with me, and following not-so-closely behind. Strange people.

Trivial bothers aside, I came home with enough berries to please everyone. Some of the fruit was turned into an intensely-flavored strawberry sorbet, and the rest went into this strawberry soup.

I've never been a big fan of the color pink, but I may have to reconsider.

Too girly? You bet.
It is undeniably pink, and proudly so. Its clean, bright taste, captures the singular essence of summer.
But call it a smoothie, and I will give you such a pinch.

For the record, dear husband will gladly admit — with face pixelated and voice altered — that he likes it too.

Strawberry Soup

3 cups fresh strawberries
½ cup granulated sugar
½ cup sour cream or plain Greek yogurt
1½ cups water
½ cup Rosé wine*

Slice strawberries, reserving some for garnish. Macerate strawberries and sugar a few hours or overnight, covered, in the refrigerator.
Place all ingredients in a blender, and purée until smooth. Put mixture through a fine strainer. Cover and refrigerate until thoroughly chilled before serving. Yield: 4 servings.

*Feel free to substitute a favorite, dry white wine for the crisp Rosé.

For the sorbet, it's important to taste the fruit before you begin, as you may not need all of the simple syrup called for. My MI. berries were so sweet, I left out the ¼ cup of syrup.
I also recommend straining the berry mixture, for a silky texture to this cool treat. If you don't mind the tiny seeds, omit this step.

Another tip: I like to use an immersion blender to aerate the fruit mixture prior to processing. It is not an essential step, but I think it makes a lighter product. Forgo this step and you'll still have a sorbet to sing about.

Strawberry Sorbet

2 pounds fresh strawberries, roughly chopped
2 tablespoons fresh lemon juice
1¼ cups simple syrup, recipe follows

In a blender or food processor, combine all ingredients and purée until smooth. Strain the mixture through a fine mesh sieve to remove all seeds.

Cover and chill the mixture thoroughly. Freeze in an ice cream maker, according to manufacturer’s instructions.


Simple syrup

1½ cups sugar

Combine sugar with one cup water in a saucepan. Bring to a boil on medium-high heat, and cook until sugar dissolves. Remove from heat and cool completely before using. If not using right away, keep refrigerated until needed.

Wishes for a weekend full of romping, because trudging through life ain't fun.






Joining:
Designs by Gollum's Foodie Fridays

Romantic Home's Show and Tell Friday

Mucho Gazpacho

As a kid, there were two things I hated, tomatoes, and my fifth-grade Math teacher (whose name escapes me. Although I'd be inclined to call her an ill bred, blustering old windbag . . . if I knew what that meant).

Anyway, I have since recovered. And today...I love tomatoes.

I've been guzzling this refreshing liquid salad by the gallon. It's helped get me through a very busy, very hot summer.
This soup has also given me enough fuel to keep up with Thumper, about 15 to 20 MPG.
Your mileage may vary.

I prefer this soup smooth, rather than chunky. Some chefs would probably toque-slap me for pureeing Gazpacho until homogeneous. They would insist I carefully cut several pounds of tomatoes, cucumbers and onions, by hand.
Ha Ha. Those wacky culinary experts.

Well, I denounce their rigid ways. And I suggest you do the same. Prepare this soup whichever way you like.

Gazpacho

2 pounds Roma tomatoes
1 red bell pepper, cored, seeded and chopped
1 English cucumber, peeled and chopped
1 small red onion
1 small jalapeño, seeded and chopped
2 tablespoons sherry vinegar
2 cups tomato juice
¼ cup Italian parsley
Juice of one lime
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Topping suggestions: crabmeat (my choice), shrimp, diced cucumbers, tomatoes, red onions, sliced avocados, and the list goes on.

Place all ingredients (except toppings) in a blender, or food processor, and purée until smooth. Transfer to a bowl, or pitcher, and refrigerate until very cold, 4 to 5 hours. Makes 6 to 8 servings.



By the way,   I didn't limit my Gazpacho consumption  to the traditional ingredients. I found this dessert-y Gazpacho in a book by a favorite cookbook author, which includes summer berries, as well as a variety of tropical fruits that would make Carmen Miranda chica-chica-boom-chica-boom-boom back to stardom.
Of course, she's no longer with us, but if she were...well, that'd be downright creepy.


Again, I puréed all the ingredients in this soup. Topping each serving with homemade strawberry, kiwi and mango sorbets.
If you want to try making Mango Sorbet here is a really good one from a few years back.
And while I'm not one to over-hype things, I will say that if you try this soup, all your dreams will come true ;-Þ

Exotic Fruit Gazpacho

1-1/2 cups water
3/4 cup sugar
2 pints fresh strawberries, hulled
1 pint fresh raspberries
2 tablespoons fresh lemon juice
2 tablespoons finely chopped mint
1 mango, peeled and diced
1 papaya finely diced
1 kiwifruit, peeled and diced

Garnish with:
Fruit sorbet and fresh mint leaves

In a medium saucepan over medium heat, combine the water and sugar. Simmer until sugar dissolves. Reserve.

Set aside 1/2 pint of the smaller strawberries for garnish and combine the rest with the raspberries and lemon juice in a blender or food processor, fitted with the metal blade.
Purée them until smooth. Strain the mixture into a large (non-aluminum) bowl, and add the reserved sugar syrup and chopped mint. Mix well, cover and refrigerate for at least 2 hours.

To serve, dice the reserved strawberries. Ladle soup into 6 shallow soup bowls, then arrange the fruits on top. Place a scoop of sorbet in the center of each bowl and garnish with fresh mint leaves. Serve immediately. Serves 6.
Adapted from: The California Cook, by Dianne Rossen Worthington.




With a nod to Spain and its wonderful cuisine, I'm also including my recipe for a buttery, crumbly cookie, similar to shortbread, called, Polvorones. I think these cookies complement the fruity Gazpacho very well.
And I should confess that, where I'm from, Polvorones are made with lard!
Sorry, I don't normally use that kind of language.
However, you'll be happy to know I broke with tradition by using a combination of butter and shortening.

Polvorones

½ cup unsalted butter
½ cup vegetable shortening
1 cup granulated sugar, plus more for dredging
2-¼ cups AP flour
1/4 teaspoon salt
2 teaspoons vanilla extract

Preheat oven to 350°F.
In a large mixing bowl, beat shortening and butter, the sugar and salt, about 3-5 minutes. Add flour, all at once, and gently blend, just until dough starts to cling together. Shape tablespoons of dough into balls. Roll in granulated sugar, and, with your thumb, make a slight indentation in the center. Place cookies on parchment lined baking sheets  1½-inches apart. Bake for 20 to 25 minutes.  Polvorones should be pale in color
Makes  4½ to  5 dozen cookies.




In other news, Thumper started Middle School this year. No, I will not cry.
But here's a photo of my precious little playmate  which pretty much sums up my feelings at the moment...

Let me also take this opportunity to apologize to my foodie brigade, for having disappeared for four months. 
There were some health issues within our family, and amid the chaos, our beloved pet Louie passed away. This was two months ago, and I miss him.

This Boston Terrier, will forever remain the most amazing little friend I've ever had the pleasure of knowing, and sharing pizza with.

He was so intelligent, I know he could've balanced our checkbook if we let him. But, he was head over heels in love with a Boxer next door, so he couldn't be fully trusted with our finances.

But I know my furry baby is happily gallivanting somewhere up in Heaven with Socks, our tuxedo cat.
Needless to say, these were some of the reasons I hadn't felt motivated to blog, but that's slowly changing. Besides, I've missed you all, and couldn't stand being away much longer.


Here's an older " picture of  our gentle coach, "training" Thumper for the 2007 skateboard championship.

Who's a good boy!?!

Gumbo, and National Pig Day

Apparently, my order for a brief, mild winter got lost in the shuffle. So, while I wait for winter skies' shade of ugh to lift, I'll console myself with this stew. More precisely, Cajun Seafood Gumbo.



This dish originated in Louisiana, and it is a deliciously thick and spicy pool of shrimp, crab, and my favorite vegetable, andouille sausage.



However, the heart and soul of this Gumbo is the roux.

Wait! Come back!

This is not the whisk-until-your-arm-falls-off roux you've heard about. This roux goes from blah to a rich, chocolate brown in 20 minutes.
O,'tis true. And haven't I always told you some version of the truth?



Whether you use seafood, chicken, beef, pork, or vegetables, this dish will satisfy. Fact.
And, as is the case with most soups and stews, Gumbo will taste even better the following day.

Seafood Gumbo

2 medium onions, finely chopped (about 2 cups)
1 medium green bell pepper, chopped (about 1½ cups)
2 small stalks of celery, trimmed and chopped (1 cup)
2 tablespoons chopped garlic
1 teaspoon salt, or more to taste (add additional salt only toward end of cooking)
1 tablespoon ground black pepper
½ teaspoon cayenne pepper*
1 tablespoon dried thyme, or 2 tablespoons fresh thyme
1½ teaspoons dried oregano, or 1 tablespoon fresh
2 tablespoons fresh basil
¾ cup canola oil
1 cup AP flour, or more if needed
5 to 6 cups homemade fish stock, but chicken stock will do**
1 pound andouille (or other spicy sausage), sliced
1 pound crabmeat
2 pounds shrimp or crawfish
Cooked rice

In a Dutch oven, brown the andouille sausage, or meat of your choosing. Remove the sausage from the Dutch oven, and set aside.

To make the roux, heat the canola oil in the same Dutch oven over medium-high heat. When oil is hot, add the flour. Whisk constantly, until roux reaches a dark brown color, resembling chocolate buttercream. The whole process will take about 20 minutes.
When the roux is dark and thick, add the vegetables and spices. Stir for a few more minutes to soften vegetables.

Stir the fish (or chicken) stock into the roux and vegetable mixture. Bring to a simmer. Add the sausage, and simmer with the pot mostly covered for about 1 hour.
Gently stir in the crabmeat, and shrimp (or crawfish) during the last 3-5 minutes of cooking.

*You can substitute Kielbasa for the spicy Andouille sausage. If using the former, you might want to increase the cayenne pepper. But taste first, before adding more heat.

**Introduce flavor whenever possible. If you're out of fish stock, use chicken, or vegetable stock.

"Water? Never!" Marysol cried, recoiling in horror.

Adapted from the River Run Cookbook by Jimmy and Maya Kennedy.



Btw, did you know March 1 is National Pig Day?
My sources (Google) tell me this is an event most often celebrated in the Midwest.



...and this is what my Hamrietta thinks about this holiday...



Preach it, sister!

The Stinking Rose

You can just about imagine my reaction when I learned that Kim Alexis’ diet regimen included garlic. It was, "Who?" "What?"

Well, I heard it from a friend of a friend, of a friend's cousin, twice removed...so it must be true. Apparently, the 80s supermodel is a big advocate of the Italian perfume, and routinely consumes copious amounts of garlic.

If I had only known that garlic was the crucial component in Alexis’ perfect face and body, I would’ve grown my own stinking garden 30 years ago.

Of course, I’m only kidding. It's a well-known fact that, I too, could’ve been a thupermodel...if I had longer legs, flawless features, and the appetite of a fruit bat.

But no. Instead, I opted to be a work in progress.
But I will never denounce garlic! And this creamy, garlicky soup with just a gentle kick from the cayenne pepper is one way I procure my intake of the pungent lily.
I urge you to make it, soon.




Roasted-Garlic and Gorgonzola Bisque
Serves 6.

2 tablespoons olive oil
30 whole cloves garlic, about 3 bulbs
¾ cup dry sherry
¼ cup brandy
4 Yukon gold potatoes, peeled and diced
1 quart chicken stock
¼ teaspoon cayenne pepper
1 cup heavy whipping cream
6 ounces Gorgonzola
Salt & Freshly ground black pepper

Heat oil in a large saucepan over medium-low heat. Add the whole garlic cloves to the pan, decrease the heat to low, and cook until cloves are tender, 10 to 15 minutes.

Carefully add the sherry and brandy, increase the heat to high, and reduce the liquid by half, 2 to 3 minutes. Add the diced potatoes and chicken stock. Cook until the potatoes are tender.

Purée with a handheld blender, or in batches in a blender or food processor. Return soup to the pan, and add the cayenne pepper and heavy cream. Cook over low heat until the cream almost comes to a boil. Whisk 4 ounces of the cheese into the soup. Season to taste with salt and pepper.

Serve the soup, topped with the remaining Gorgonzola. The one pictured below was my serving, which I topped with hot sauce. I like heat.
Adapted from Caprial's Bistro-Style Cuisine.



I sometimes serve this soup with plain crostini, or bread sticks, using a basic pizza dough for the latter. I used kitchen scissors to snip Vs at one end of the breadsticks to create the "wheat sheaf."



But hey, this time of year, the Bread Leaves would also be a nice touch.


I'd like to wish you all a very Happy Thanksgiving!
May your turkey be plump and your waistline plumper, if only for one day.
It is Thanksgiving, after all.

A Pretty Peck of Perky Peppers

Well, I stumbled onto a great sale for red and yellow bell peppers recently. So, I Minnie-Pearled myself over to the colorful store display, and elbowed my way through the competition.
Most zealous shoppers were defeated. Most, that is, but for this cranky little matriarch, wearing an elegant black voile dress, lovely black pumps . . . and pink, spongy curlers in her hair. (?!)
"This ain't Opposite Day!" I softly murmured.

So this menacing, curler-wearing, heat-packin' (Bengay), wicked witch (well, if the broom fits!) with a None Shall Pass look in her eye, proceeded to blackball me, right there, in the middle of the produce department!
And, being the civilized one of the two (not to mention, the most frightened), I let her go nuts, and patiently waited my turn with a God-is-watching-and-taking-notes-Jezebel look on my face. Which I'm sure had no effect on her, whatsoever, but it was the best I could do, under the circumstances.

Fast forward to my safe return home. Once there, I sat and pondered how I was going to use my superabundant rainbow of peppers. Hold on to your seats, my friends, I made . . . soup, glorious soup!



Are you still with me? I hope the suspense didn't kill you. But, I like soup, and I really like red pepper soup, and I really, really like roasted red and yellow pepper soup. The recipe that follows can be used with either red or yellow peppers. I chose to make two separate batches, one red, one yellow, because I can.

Roasted Red (or Yellow) Pepper Soup

5 red bell peppers
2 tablespoons unsalted butter
1 medium red onion, chopped
2 cloves garlic
1 tablespoon chopped fresh thyme
pinch of red pepper flakes
4 cups chicken stock
Salt and Black Pepper

Slide the peppers under the broiler, skin side up, and grill until the skins are charred. Place the peppers in a plastic bag, seal and allow to stand about 15 minutes. Remove from the bag and peel away skins.

Heat the butter over medium heat. Add the garlic and chopped onion. Cook until onion is soft and translucent. Add the peppers, thyme, red pepper flakes, and chicken stock and simmer for 10 minutes. Place all ingredients in a blender or food processor, and process until smooth. Return mixture to the pan and cook for another 5 minutes, or until the soup is hot. Season with salt and pepper to taste. Serves 4. Recipe adapted (boy howdy) from Donna Hay's The New Cook.


To plate both soups, I decided to use two glass measuring cups to simultaneously pour each into shallow soup bowls. These were garnished with a sprig of fresh thyme and served with warm flatbread.



The flatbread dough was rolled out into an oval shape, about ¼" thick, and cut into the sides, using a pizza cutter, to resemble a leaf. Then, covered and allowed to rise about 45 minutes. And baked until golden. I'm not providing a recipe for flat bread because everyone has their favorite. Enjoy.