It's summer, and if your garden crops are starting to come in, it's likely you have lots of zucchini. Most gardeners plant zucchini because it grows so easily. Alas, most people can get by with very little zucchini in their lives, a little going a long way, while the garden produces lots and lots of the stuff. So, what do do?
Well, here's the world's simplest soup. It came from the editor of Bon Appetit, who confessed that he like totally ripped it off from his mom. This recipe should also work with yellow squash, too.
Zucchini Curry Soup
olive oil
1 med onion, diced
3 med zucchini, diced
1 qt low sodium chicken broth
1 tsp curry powder
optional: pinch of adobo chile powder, black pepper, to taste. Can also vary the amount of curry powder to taste.
Saute onions until soft, add curry powder, stir, add zucchini, stir and cook about 10 min. Add it all to chicken broth. Bring to a boil, reduce heat and simmer for 25 min until soft and cooked through. Remove from heat, adjust seasonings, let cool a bit and puree with stick blender (or blender).
Eat.
Yum.
Showing posts with label Bon Appetit magazine. Show all posts
Showing posts with label Bon Appetit magazine. Show all posts
Sunday, July 28, 2013
Sunday, March 25, 2012
Your Sunday Recipe
Passover and Easter are just around the corner. I stumbled on a new (to me) recipe in an article by Adam Rapoport, editor-in-chief of Bon Appetite magazine for Matzo brei (rhymes with "fry"). When I made up the dish, which is beyond fast and easy, I couldn't figure out what it reminded me of. Mr. Rapoport writes, "Just what is matzo brei? Depends on who you ask. Some prefer this mixture of beaten eggs and shards of matzo to resemble a crispy scramble -- a kind of a Jewish version of migas, the Tex-Mex tortilla-and-egg dish. Others sweeten it with cinnamon, vanilla or raisins. . . . We Rappoports keep it simple: eggs, matzo, salt and pepper, mixed into a batter and fried in oil till crisp and golden. What emerges are crunchy, eggy pancakes that are completely irresistible. As a kid, I took mine with syrup, although nowadays I also reach for good fruit preserves or jam."
So it clearly is a dish that can withstand some creative cookery and go savory by adding bits of sausage, peppers, cheese and ending up with a kind of Jewish scramble, or staying sweet, pancaky. When I made a second batch and topped it with butter and maple syrup, it finally dawned on me what they reminded me of: French toast!
As Mr. Rapoport concludes, "For whatever reason, I only eat matzo brei during Passover -- which, really, is as nonsensical as someone not eating it just because he or she isn't Jewish. You don't have to celebrate Passover to celebrate good food."
Too true. So, if you like French toast but don't like the mess of drippy bread slices and egg yolk dribbles all over the kitchen counter, try this incredibly fast, easy and yummy dish.
Matzo Brei
2 servings
Break 2 sheets of matzo into 1/2" pieces in a bowl. Cover with hot tap water. Let sit 30 seconds then drain off water. Beat 2 large eggs in another bowl, season as you wish. Add drained matzo. Stir and mix well. Scoop scant 1/4 cupfuls of the batter into hot oil or butter in a frying pan. Cook about 1 minute, until golden, and turn once and cook until done. Break out the pure maple syrup, add some spiced chicken sausage and fresh fruit and you've got a Feast of Spring-- Passover French Toast!
Yum!
So it clearly is a dish that can withstand some creative cookery and go savory by adding bits of sausage, peppers, cheese and ending up with a kind of Jewish scramble, or staying sweet, pancaky. When I made a second batch and topped it with butter and maple syrup, it finally dawned on me what they reminded me of: French toast!
As Mr. Rapoport concludes, "For whatever reason, I only eat matzo brei during Passover -- which, really, is as nonsensical as someone not eating it just because he or she isn't Jewish. You don't have to celebrate Passover to celebrate good food."
Too true. So, if you like French toast but don't like the mess of drippy bread slices and egg yolk dribbles all over the kitchen counter, try this incredibly fast, easy and yummy dish.
Matzo Brei
2 servings
Break 2 sheets of matzo into 1/2" pieces in a bowl. Cover with hot tap water. Let sit 30 seconds then drain off water. Beat 2 large eggs in another bowl, season as you wish. Add drained matzo. Stir and mix well. Scoop scant 1/4 cupfuls of the batter into hot oil or butter in a frying pan. Cook about 1 minute, until golden, and turn once and cook until done. Break out the pure maple syrup, add some spiced chicken sausage and fresh fruit and you've got a Feast of Spring-- Passover French Toast!
Yum!
Sunday, February 26, 2012
Your Sunday Recipe
Roasted Peanut Soup with Honey Whipped Cream
This creamy, rich yummy soup is from Bon Appetit magazine. Since it is Bon Appetit magazine, you were supposed to grind your own dry roasted peanuts in a food processor. Right. Sure. And the original recipe called for a garnish of whipped cream sweetened with Tupelo honey, but that just seemed a bit much. So, instead, I added some cayenne pepper which took it to a more African place. Then served it with cornbread, which kept it African American Southern.
2 large heads of garlic
4 TB olive oil
3 cups sliced onions (about 2)
3 cups thinly sliced celery stalks (about 1/2 bunch) leaves reserved for garnish
2 med.Yukon Gold potatoes, cubed
2 TB unsalted butter
2 quarts low-salt chicken broth
2 bay leaves
1/2 + half and half or heavy cream or milk
2/3 Cup smooth peanut butter
salt
1/8 - 1/4 tsp cayenne pepper
Preheat oven to 450'. Slice off and discard the top third from each head of garlic, drizzle with some oil, wrap in foil and bake 45 min. Let cool and squeeze cloves out into a small bowl with any left over oil.
Heat oil in large pot and saute onions until translucent, about 15 minutes. Add celery, butter, garlic and cook, stirring for 15 minutes more. Add chicken broth and bay leaves and bring to a boil. Add potato, reduce heat and simmer until potato is soft.
Remove from heat, remove bay leaves, puree/blend smooth with emersion blender, add peanut butter, spices to taste, and milk/cream to thin as needed.
Can garnish with finely few chopped celery leaves, chopped peanuts, and if you want to try it, the honey-whipped cream dollop. Serves 6 or more if used as a starter.
This creamy, rich yummy soup is from Bon Appetit magazine. Since it is Bon Appetit magazine, you were supposed to grind your own dry roasted peanuts in a food processor. Right. Sure. And the original recipe called for a garnish of whipped cream sweetened with Tupelo honey, but that just seemed a bit much. So, instead, I added some cayenne pepper which took it to a more African place. Then served it with cornbread, which kept it African American Southern.
2 large heads of garlic
4 TB olive oil
3 cups sliced onions (about 2)
3 cups thinly sliced celery stalks (about 1/2 bunch) leaves reserved for garnish
2 med.Yukon Gold potatoes, cubed
2 TB unsalted butter
2 quarts low-salt chicken broth
2 bay leaves
1/2 + half and half or heavy cream or milk
2/3 Cup smooth peanut butter
salt
1/8 - 1/4 tsp cayenne pepper
Preheat oven to 450'. Slice off and discard the top third from each head of garlic, drizzle with some oil, wrap in foil and bake 45 min. Let cool and squeeze cloves out into a small bowl with any left over oil.
Heat oil in large pot and saute onions until translucent, about 15 minutes. Add celery, butter, garlic and cook, stirring for 15 minutes more. Add chicken broth and bay leaves and bring to a boil. Add potato, reduce heat and simmer until potato is soft.
Remove from heat, remove bay leaves, puree/blend smooth with emersion blender, add peanut butter, spices to taste, and milk/cream to thin as needed.
Can garnish with finely few chopped celery leaves, chopped peanuts, and if you want to try it, the honey-whipped cream dollop. Serves 6 or more if used as a starter.
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