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!

Tomato Soup and Processed Sin

I will admit that even though I consider myself a food snob of sorts, I do love a classic American grilled processed cheese sandwich with tomato soup, especially during these winter months. Now, you might think this is about the classic canned Tomato soup and all American Grilled Cheese, but you are half wrong.

I did buy a can of that classic canned Tomato soup a few weeks back and found it very strange tasting. As a kid I loved this soup (but what kid doesn't?). After not having that canned soup for years and years and then buying it, because I was lazy, a huge mistake and a waste of my taste buds and time. I ended up adding homemade croutons, parmesan cheese and other herbs just to make the soup bearable and even that didn't make it very edible. So, for now on, Tomato soup will be all homemade for me.

Back to the sandies...In this case it's totally all American born or it ain't the processed sin we all but hate to admit we love to crave. You can't argue the sinful taste of the buttery, oozing American Grilled Processed Cheese. I'm a bit of a purist with this processed cheese sandwich. When I do make it, I use soft white bread (yeah-the balloon brand) and room temp butter and in a fry pan, not a grill and not a waste of space Panini maker. Sometimes I have a hankering to add some sliced tomato and/or add bacon. Spicy or just yellow mustard on top makes it the Bomb!

Don't get me wrong...a Caprese, Fontina w/Arugula, Munster w/Caramelized Onion (my French Onion Soup Sandy), Goat Cheese w/Chive, Tarragon and a drizzle of Honey and other "couture" grilled cheese sandwiches are just mouth watering heaven and higher on my list of amazing eats, cooked on a stove top grill or grill pan. Give me any good artisan melting cheese, herbs, crusty bread, olive oil and garlic and I can't even describe the pleasure I get, even just thinking about making and eating it.

Even though the canned soup was a waste of my time, it should also be yours too. Homemade is the better, tastier, easy and most economical to make believe it or not. I'll do my best here to list the Soup Ingredients and Instructions as my cooking...not baking...is a measured by eye, taste and whatever I have in the pantry. This will make approximately 12 Servings. It's a lot of soup! 

 

Winter time is hard to find good ripe plum tomatoes, so I've gone with canned tomatoes that I usually use for pasta sauce. Don't worry, at first the soup may tast a little tinny from the canned tomatoes for the first taste test, but after it simmers for a bit, all flavors will combine and the tinny flavor will go away.

Tomato Soup

Special equipment: Either a Blender or Handheld Blender or a Food Processor

• 
  
  2-28oz cans of Whole Plum Tomatoes
• 
  
  1-15oz can of fire roasted Chopped Tomatoes with ancho chili pepper
• 
  
  (if you cannot find this item, 1-15oz Can of Chopped Tomatoes and 1 Roasted Red Pepper can be substituted)
• 
  
  3 Cups Vegetable or Chicken Broth-Approx
• 4 Cloves Garlic-Chopped Finely
• 2 Medium Shallots-Chopped Finely
• (1 half of Medium Onion can be substituted)
• 3 Tbls Extra Virgin Olive Oil-Approx
• 1 Tbls Dried Oregano or Italian Herb Mix-Approx
• 1 Tbls Fresh Rosemary-Chopped-Approx
• 1 Half Pint Heavy Cream or Half and Half
• 1/2 Lemon
• S/P to Taste

-In a large pot (Pre-Heated) on medium heat add Extra Virgin Olive Oil and Shallots and sweat (about 1-2 min), then add garlic to sweat (another 1-2 Min).

-Add Rosemary and Dried Herbs-A couple of quick stirs to incorporate. Add Tomatoes with their juice and bring to a simmer. At this point-take the mixture and puree. If you like it a bit chunky, make sure you reserve some of the tomato mixture.

-Add back to pot (on medium heat) and add Broth, stir and bring to a simmer again for about 15 minutes. 

-Add S/P to taste with a squeeze of lemon juice and stir for another minute or 2. Then add Heavy Cream and stir while bringing the soup back up to a simmer. DONE!

-Serve with your Favorite Grilled Cheese Sandy or just toasted garlic bread

-Add a dollop of Sour Cream or just drizzle with some olive oil.