Cool your Cucumbers! Will ya?

Hi folks, sorry for the long delay in posting a recipe. Been kinda busy these days and like in my previous post, the foods I’ve been preparing and/or eating haven’t been all that exciting to write about.

As much as I love to cook, I still can’t figure out how all the chefs in the world can cook in such a hot environment through the summer months. Granted, you do lose a lot of weight, as it’s like being in a sauna somewhat, but try being in a sauna for eight or more hours straight. I know I can’t do it, that’s one reason I never went into the culinary arts profession.

With the real summer officially on the way soon (June 21st) and with more and more Hot and Humid days to come, cooking hot meals in the kitchen are just too much to take (FYI A Science Fact: After the Summer Solstace the Light loses 1 Minute a Day until the Winter Solstace, then the 1 Minute is gained again until the Summer begins again!). Eating hot meals in the summer months has somewhat always been a bit unappealing appetite wise for me and I am always looking to expand my main dish repertoire to cool and refreshing dishes that minimize the usage of heat.

I love using a grill, but I’m in an Apartment with no back yard to place a grill. All I’ve got is a grill/griddle to place on my stove top and even that generates a lot of heat, even with the AC on in my kitchen! If I can’t stand the heat, should that really mean I should get out of the kitchen? I think not and neither should you!

The other day I had been talking to one of my recruiters whom I gave my blog address to view my recipes. Turns out we had a lot in common when it comes to certain foods. She had checked out the Chilled Tomato and Avocado Soup and then we started discussing Russian foods, as she was from the Ukraine. She mentioned she had a few recipes for me, but I couldn’t wait and started looking for a Chilled Cucumber Soup recipe we had discussed, on my own.

So, my cold cucumber soup craving lasted for several days until I couldn’t stand it anymore…I found several recipes and like I usually do, take bits and pieces and modify. I can’t remember where I actually got this recipe from so sorry if I don’t provide an original link, but here is my modified version.

Please note this is not a “Dairy Free” recipe, but it IS a No Cook, No Bake recipe. However, you can substitute certain ingredients, which I will mention in the Ingredient list.

Chilled Cucumber & Dill Soup
Makes approximately 4 servings
Special Equipment: Either a large Blender or Food Processor.

Ingredients:

• 1 Tsp Fresh Dill (You can use ½ Tsp dried if that’s all you have)
• Note: You can switch the Dill out for other Herbs such as: Mint, Tarragon, or even Lemon Thyme for a very distinct flavor. If using fresh herbs, I opt for double the dry measurements.
• 1 Tbsp Worcestershire sauce
• 1 Tbsp lemon juice (One Medium Fresh Lemon)
• 1/2 Tsp celery salt (can use Sea Salt, but the celery salt provides a distinctive flavor element Salt cannot)
• 1/4 Tsp pepper or try white pepper only
• 2 green onions, coarsely chopped
• 3 medium cucumbers, peeled, seeded, and coarsely chopped
• Note: I used Kirby Cucumbers as they are my favorite. I used a total of 9 Kirby’s, reserving 1 Peeled but not seeded for adding a chunky element to the soup
• ¾ or 1 Cup of sour cream or plain yogurt

To Prepare is extremely simple…

1. Add all ingredients in the order listed except for the Sour Cream/Yogurt to your Blender or Food Processor.
2. Pulse the ingredients until fully puréed. Once puréed, add sour cream/yogurt and pulse until combined.
3. Place soup mixture in a glass or plastic bowl (Metal bowls are not good storage for this type of soup) in the refrigerator for 4-6 hours (24 would be even better-especially if using dried herbs) until well chilled. BTW: This soup can last for at least 4 days in the fridge. I wouldn’t recommend freezing this.
4. Serve with a sprig of the Herb of choice and I would even go as far as drizzling a fragrant Olive Oil if that fancies you.

Enjoy and eat Cool!

How Stale are your Carbs?

Ever have a loaf of bread go bad on you or stale before its time? Well I have, on way too many occasions. As a virgin bread maker and shopper/taster of great artisan breads and a single gal, I can’t eat all the bread I make or even buy.

So what do I do with my left over bread aside from giving it away? Well, I hate to admit, the day after Earth Day, I don’t always recycle what I should when it comes to food. My current circumstances definitely do not call for personal compost, as my food waste is very minimal and I have no room to benefit from it, being in a small apt and very little sun to grow any plants. I am trying very hard to change that, but need to figure out in what places in my local area will accept my food waste for recyclable reasons.

However, I am finding alternatives to not waste my food as I used to do, since I am still unemployed and need to maximize everything I buy and cook/bake. Being in the situation that I am in has opened my eyes on many issues; I had been throwing away literally, so much more than just food.

Although, I‘ve had a love of cooking for years, I forgot what it truly meant to cook and save at the same time. Even though I knew the foods I cooked, I could transform those meals into another amazing meal, I would just throw it all away without thinking. Now that I am in a situation, where I cannot afford to throw anything away unless it is rancid, I have learned that I should have been following the no waste theory all along.

I am angry with myself on how much food I have wasted over past years and I am making the oath to never do it again, even when I get a job that takes me away from home. My problem currently, is that I am cooking for a single person and not a family that I am used to providing for. When I cook, I do think about what I can store in the freezer for myself in the long term, but cooking on a singular level is a bit hard, especially when going to the grocery store.

One of the major foods I have been horrible about is throwing away bread. I throw more bread away, even though I make it homemade now, than I should. I’m not in a situation where I should feed the birds with my bread extras; otherwise I will help explode the pigeon population in NYC. So, what should I do with all my extra bread? Well, as in my other bread posts, I have mentioned that you should and “I” should make bread crumbs and/or Croutons.

So, I concocted some amazing croutons from the bread I made a few weeks back: Sour Dough Trip (Up?)...

For seasoned cooks/chefs, you know the drill but for those who may seem to be a bit intimidated by making homemade croutons; you can set your fears behind you! Homemade croutons are nothing but left over 2-3 or maybe even more day old bread. Yes, even the balloon brand or other brands will work.

Just take your stale or close to moldy bread and cut it cubes, the cube size will depend on the type of bread you are using. Honestly, buying grocery pre-made bread should be used more for bread crumbs, but croutons will be just as tasty. If you only have a few slices initially, cut into cubes and immediately freeze and continue to save and cut the bread until you have enough for a full salad meal.

So, the “Crouton” recipe…This can be whatever you want, but here’s a good starter recipe (Be aware the measurements are to my taste and approximate):

Crouton Ingredients:

• Leftover Bread-Cubed
• 2 Tbls Extra Virgin Olive Oil-per 2 Cups of Bread Cubes
• 1-2 Tbls Italian Dried Herbs or other Dried Herb Spice Mix - per 2 Cups of Bread Cubes
• 2-3 Garlic Cloves Minced Finely- per 2 Cups of Bread Cubes
• 3-5 Tbls Grated Parmesan or Grana Padano Cheese-per 2 Cups of Bread Cubes 

Preheat Oven to about 350 Degrees:

1. In a large bowl, add all ingredients above and mix well.
2. Take your cubes of bread (thaw fully if previously frozen) and add to Bowl of Ingredients above.
3. Mix Gently, hands are best and make sure all the bread cubes are fully coated.
4. Take a Cookie Sheet pan and line with parchment paper or tin foil (for easier clean up, but not required)
5. Place all bread cubes on cookie sheet pan, be sure to spread evenly.
6. Place in oven for about 20-30 minutes. You want to make sure all moisture from the bread has evaporated.
7. Let cool and serve or place in a freezer bag and store for about 3-5 months

Garlic Focaccia-Better not have a Date Tonight!

I believe that in any kitchen, there must be some standard food staples you must have and never be without. Extra Virgin Olive Oil, Parmesan Cheese (not from a jar or can), Onions, Potatoes, Lemons, Tomatoes, eggs, flour and most of all lots and lots of Garlic!

When I started cooking, I made it a point to always have garlic in my kitchen. Not only does it go in almost every dish I cook (except sweets of course), but garlic is super healthy for you. Now most believe it’s not a good idea that if you eat lots of garlic, it’s not a good idea to go on a date with someone, but if that someone loves garlic too, then I think 2 garlics make a right.

So, I’ve been playing with my bread machine again, and the focaccia recipe from the booklet is pretty good, but I’ve taken it a few steps further and mix in some fresh garlic to make the bread even tastier. If you don’t have a bread machine, using frozen pizza dough will work or even if you have your own focaccia recipe just knead in fresh chopped garlic into the dough before your final rise.

Ingredients for Bread
Makes 1 1⁄2 pounds

• 1 1/8 cups Water, 80°–90°F
• 2 Tbsp + 1 Tsp Extra virgin olive oil
• 2 1⁄4 Tsps Italian herb blend
• 1 1⁄2 Tsps Salt
• 3 cups + 3 Tbsp Bread flour
• 1 1⁄2 Tsps Yeast, active dry, instant or bread machine
• ¼ cup Garlic-Freshly Chopped **Mix In**

Place all ingredients, in the order listed or per your machine’s instructions, in the bread pan fitted with the kneading paddle.

Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. If you have a “mix in” option, make sure this is turned on. When “mix in” option beeps, add Garlic. If you do not have a “mix in” option, about 10-15 minutes into the first cycle, add the garlic. When full dough cycle is completed remove dough from pan, punch to deflate and let rest 10 minutes before continuing.

Ingredients for topping
Makes a 12x8 or 13x9-inch focaccia

• 3 Tbsp Extra virgin olive oil
• 3⁄4 Tsp Coarse kosher or sea salt
• 1⁄3 cup Freshly grated Parmesan cheese
• 1⁄4 cup Chopped fresh herbs (oregano, thyme, rosemary, sage)

Brush a jelly-roll pan with olive oil (Optional-sprinkle with cornmeal). After dough has rested, roll out on a lightly floured surface to the appropriate size and place in prepared pan. Cover loosely with plastic wrap and let rise in a warm place until about doubled in size, about 1 hour.

Preheat oven to 450°F. With oiled fingertips, press indentations into the dough about 1 inch apart and 1⁄2-inch deep. Drizzle with olive oil. Sprinkle evenly with salt, cheese and herbs. Place in preheated oven and bake until deep golden and puffed with a crispy crust, about 10 to 15 minutes.

Allow to cool in pan for about 10 minutes before removing to a cooling rack. Carefully remove from pan to cooling rack and cool for another 10-15 minutes.