Chilled Zucchini Soup
🦀 With Dungeness Crab 🦀
Zucchini is a popular and bountiful summer crop loved for its mild flavor and culinary versatility. But, unfortunately, by itself, zucchini can be a bit boring. Enter crab, Dungeness crab…with its sweet, succulent, ocean-y taste. Here, shredded crabmeat in a lemony mayonnaise mixture pairs with the silky zucchini soup for a stunning summer potage.
Zucchini Soup with Dungeness Crab Recipe
Continue reading “Chilled Zucchini Soup with Dungeness Crab”
🥒 Dill Pickle Soup with Homemade Pickles 🥒
It seems almost everybody is skeptical when they first hear about this soup. Myself included. Dill Pickle Soup? Hmmm…
Polish in origin and dating back to a time before refrigeration when pickling was a common way to preserve food, this now trending soup is simultaneously creamy and tangy, compelling and comforting. The interesting flavor combination and various textures make for one unique bowl of deliciousness. And, yes, you can enjoy zupa ogórkowa in the summer. The Poles do.
Dill Pickle Soup with Homemade Pickles Recipe
Continue reading “Dill Pickle Soup with Homemade Pickles”
🫒 🧀 🍞 Loaf-Pan Focaccia 🍞 🧀 🫒
🥑 Avocado Focaccia Toasts 🥑
Small-batch focaccia dough is topped with olive salad, mozzarella and parmesan cheeses, and baked in a loaf pan. It is heavenly, served warm with herbaceous fruity olive oil and aged balsamic vinegar for dipping.
The leftover portion is wrapped up and saved for the next morning’s breakfast – avocado toasts served two ways, plain and loaded. Focaccia is great as a sandwich bread, and loaf-pan focaccia makes for the absolute best avocado toast!
The dough is made with five simple ingredients – bread flour, instant yeast, salt, water, and olive oil. Compared to all-purpose, the amount of protein found in bread flour is higher in order to contain and produce more gluten and achieve the desired rise in bread. Because of this higher protein level, bread flour is able to absorb more liquid, allowing it to hold its shape and rise upward. The high amount of gluten in bread flour also creates a more elastic dough, which helps achieve focaccia’s airy crumb and chewy texture. Olive oil is added to the dough for tenderness and flavor.
Loaf-Pan Focaccia and Avocado Toast Recipes
Continue reading “Loaf-Pan Focaccia and Avocado Toast”
🌿 Cream of Asparagus Soup (Hot or Cold) 🌿
“An excellent light supper need be no more than a good soup, a salad, cheese and fruit. And combined according to your own taste, a good homemade soup in these days of the can opener is almost a unique and always a satisfying experience,” so says Julia Child in Mastering the Art of French Cooking Volume One, Fortieth Anniversary Edition published by Alfred A. Knopf 2006.
And the beauty of this soup is that it is equally excellent served either hot or cold. Depending on the occasion, the weather, your menu, your mood… whatever it may be – choose the hot or cold version for your delicious soup-centric supper.
The month of May is the perfect time to serve this super-easy, seasonal asparagus soup! The color is quite spring-y. It has a lovely mild, grassy flavor with earthy and nutty undertones plus an exquisite creamy texture. It’s simultaneously simple and elegant, suitable for a weeknight supper or a weekend gala.
Cream of Asparagus Soup Recipe
Continue reading “Cream of Asparagus Soup (Hot or Cold)”
🌊 Maine Scallop Crudo 🌊
Maine Dulse Seaweed, Kumquat, Radish, Jalapeño, Lemon Ponzu, Cilantro
Maine’s long coastline and clean, cold waters inspired this dish featuring raw, buttery, day-boat Sea Scallops with their slightly sweet flavors; and Dulse (Palmaria palmata) a beautiful red seaweed that has a rich, meaty, umami flavor.
Crunchy peppery radish balance the tender scallop slices, jalapeños add vegetal spiciness, and seasonal kumquats add sweet tart notes. Lemon ponzu provides a base of sweet, sour, and salty flavors, where the olive oil adds a subtle richness.
When they’re raw, dulse flakes taste like briny ocean waters, but when sautéed, the smoky and savory characteristics emerge, giving dulse the nickname “bacon of the sea,” which pairs perfectly with this coastal crudo.
Lastly, a little mound of cilantro leaves brings the bright herbal notes, a sashimi style learned from Chef Nobu.
Maine Scallop Crudo Recipe
Continue reading “Maine Scallop Crudo”