get your yummy back

musings from a health supportive culinary artist

Summer Squash and Corn Chowder July 25, 2010

Filed under: how to make it — chezdesblog @ 9:10 pm
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At Metropulos Fine Food Merchants in Santa Barbara, CA, I make the daily soup (in addition to other tasty treats). I take great pleasure in making the daily soup. The other day, a customer left behind his business card so that I would call him the next time I made the Mushroom Bisque. Ahhhh, a kindred spirit who made my day…

I’ve always loved soup. In my book, there is no particular “soup season.” I think it works year ’round. This recipe for Summer Squash and Corn Chowder is a perfect case in point. This recipe relies on summer squash,  corn, fresh thyme – all ingredients that are bountiful this time of year. It reminds me of another soup I posted this time last year, which is equally delicious – Summer Corn Soup with Quinoa.

Want to keep up with the daily soup and other happenings at Metropulos? Follow us on Twitter @metrofinefoods. Enjoy your soup!

 

Basil-Blackberry Crumble July 18, 2010

Filed under: how to make it — chezdesblog @ 6:45 pm
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blackberriesPhew! I’m putting the finishing touches on a busy weekend. I did two private cooking events this weekend, a dinner for 10 on Friday night and a luncheon for 7 on Saturday. Both events were wonderful celebrations of fresh, local, seasonal ingredients. The menus featured some of my favorite recipes, many of which I’ve already shared with you. On Friday night, I made Zucchini Fritters with Yogurt Sauce, Cucumber Soup with Fresh Herbs and Strawberries, Grilled Rosemary-Crusted Pizzas, and Blueberry Lime Ice. Saturday’s menu included Pesto Dip with crudites, Golden Gazpacho with Croutons and Sausage, Savory Bread Pudding with Spinach, Gruyère, and Shiitakes, Sugar Snap Pea Salad, and this Basil-Blackberry Crumble.

This recipe is from the book Animal, Vegetable, Miracle by Barbara Kingsolver. It’s a surprising combination – apples, blackberries, balsamic vinegar and fresh basil. It’s delightful and a great way to use fresh summer berries. Blackberries are rich in Vitamin C and act as a mild diuretic and astringent. Select berries that look plump and tender. If buying them in a carton, look at the underside and avoid berries that are wet or mushy.

Blackberries, and all berries for that matter, freeze well. Simply place them in a single layer on a baking sheet and put them in the freezer until frozen, then transfer them into a rigid container for storing. You can use them straight from frozen for smoothies, muffins, coffee cakes, and fruit ice. Enjoy!

 

Chicken Madras Curry July 11, 2010

Filed under: how to make it,where to get it — chezdesblog @ 2:41 pm
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spice market

On Fridays, we like to eat dinner at home. It’s a nice way to unwind from the week and catch up again before the weekend takes off. This past Friday, I had to work (cooking, of course), so I knew in advance that I wanted dinner to be simple, tasty, and comforting. I went to my recipe binder and came across this old favorite – Chicken Madras Curry. Yahtzee!

My friend Jennifer gave me this recipe years ago after having enjoyed it at her house. Ever since, it’s been a standard of mine that continues to satisfy. I’ve tweaked it a bit over the years in the spice department, and I’ve made some substitutes along the way, such as replacing heavy cream with lite coconut milk. 

It’s a one-pot meal, which is nice. It calls for a variety of toppings including chopped apple, green onions, raisins, and peanuts or cashews – so everyone can “have it their way.” 

The word “curry” actually comes from a word that means “sauce,” and is used to refer any number of spicy, saucy dishes. Curry powders are usually blends of spices, herbs, and seeds. I buy a lot of my spices online from Penzeys. They have an entire page devoted to curry powders, including salt-free blends and tips for choosing the right spice for your tastebuds. Enjoy!

 

Golden Gazpacho with Croutons and Sausage July 4, 2010

Filed under: how to make it — chezdesblog @ 6:42 pm
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yellow tomatoesI have been playing with recipes for an upcoming event and this is a new favorite creation. Golden Gazpacho with Croutons and Sausage is surprising in several ways. First, it’s a reminder that tomatoes come in a variety of brilliant colors and make a wonderful addition to pizza, salads, and in this case, soup.

The next surprise is the croutons. They add a salty crunch that compliments both the taste and texture of the soup. And the sausage, well, let’s just tell it like it is. What’s not better with a little sausage? But, seriously, in this case, the spicy sausage lends a substance and texture to the gazpacho that is otherwise missing. It also lends a little heat to the dish, which is nice.

When I made this, I pureed half of it and turned it into soup. I took the other half and mixed it with a can of black beans (rinsed and drained) and turned it into a delicious side salad for dinner the next night. Whatever you do, have fun with it, and enjoy the bounty of summer while it lasts.

By the way – this weekend marks the one-year anniversary of getyouryummyback.com. Wow. How did that happen? Anyway, many thanks to my family, friends, supporters and subscribers for continuing to inspire me! Happy 4th!

 

 
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