Posts for July 28th 2009
Though this salad only has a handful of ingredients, each one plays an equal part in adding to the complexity of the dish. Arugula wilts quickly when wet, so hold off on the dressing until right before serving. Find a delicate and balanced recipe after the break.
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
1 small garlic clove, pressed
1 pound peeled, cooked medium shrimp
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds
1 teaspoon finely grated lemon peel
1 tablespoon olive oil
1 medium onion, sliced (about 2 cups)
2 garlic cloves, sliced
6 medium zucchini (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
4 cups low-salt chicken broth
2 tablespoons chopped fresh cilantro, plus sprigs for garnish
- Make cilantro cream: Whisk sour cream, cilantro, and garlic in small bowl to blend. Season with salt and pepper. Cover and chill. (Can be made 1 day ahead.)
- Prepare shrimp: Combine all ingredients in medium bowl. Cover and chill at least 4 hours or overnight. (Can be made 1 day ahead.)
- Make soup: Heat oil in heavy large pot over medium heat. Add onion; sauté until tender, about 8 minutes. Add garlic; stir 1 minute. Add zucchini; stir to coat. Stir in broth; bring to boil. Cover, reduce heat to medium-low, and simmer until zucchini is tender, about 10 minutes. Cool to lukewarm. Add chopped cilantro. Working in batches, puree soup in blender until smooth.
- Transfer soup to large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. (Can be made and chilled up to 1 day ahead.)
- Divide soup among bowls. Top each with shrimp, dividing equally. Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve.
Makes 6 first-course or 4 mail-course servings.
- North American
3 cups reduced-sodium chicken broth
1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces
1 tablespoon chopped fresh tarragon or dill or 1 teaspoon dried
3/4 cup shredded reduced-fat Cheddar cheese (3 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
- Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat.
- Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes.
- Puree carefully in a blender, removing the center piece of the blender lid and loosely covering the hole with a folded kitchen towel, in batches if necessary, until smooth.
- Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve chilled.
Makes 4 servings, 1-1/4 cups each.
Nutritional information per serving: 115 calories; 5 g fat; 19 mg cholesterol; 7 g carbohydrate; 10 g protein; 2 g fiber; 448 mg sodium; 452 mg potassium.
- North American
Although I can't make it to the official celebration in Wisconsin, I'll be observing National Mustard Day this weekend. But I'm really salivating over the photos from the Maine Lobster Festival, and I'm curious to try a so-called Rocky Mountain oyster at the appropriately-dubbed Testy Festy. What looks most appetizing to you? Here's what's going on between now and next Tuesday in the food festival world.
- Rockland, ME: Maine Lobster Festival — July 29-Aug. 2
- Clinton, MT: Rock Creek Lodge Testicle Festival — July 29-Aug. 2
- Seattle, WA: Taste of the Nation Seattle — July 30
- Miami, FL: Taste of the Nation Miami — July 30
- Atlantic City, NJ: Atlantic City Food and Wine Festival — July 30-Aug. 2
- Norfolk, VA: 20th Annual Bayou Boogaloo & Cajun Food Festival — July 31-Aug. 2
- Mammoth Lakes, CA: Mammoth Festival of Beers and Bluesapalooza — July 31-Aug. 2
To see the rest, read more
2 tablespoons white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
3 bunches arugula (about 12 ounces total), thick stems removed
1/4 medium red onion, thinly sliced
1 1/2-pound piece chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
4 ounces feta cheese, crumbled
- In a small bowl, whisk together vinegar and oil. Season with salt and pepper.
- In a large bowl, combine arugula and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve.
- North American
My personal can't-miss item at any festival or fair is the funnel cake, which I always get because I'll never make it at home. What do you enjoy at Summer fairs?
Source: Flickr User Jamiesrabbits