Gazpacho blanco/White Gazpacho

Many many years ago, I purchased a low-fat Mexican cook book from the bargain bin of my local Waldenbooks. To be honest, I have only ever tired a few recipes out of it. This is not to say that there aren't plenty of really good recipes in it though. The one that I love, LOVE, the most is the White Gazpacho or Gazpacho blanco. ¡Es la bomba! It's da bomb.

According to Wikipedia, Gazpacho originally started out "white" coming Southern Spain's Andalusia area. But, post 1492 (Colón a España le dijo "adiós") and with the arrival of the tomato to Europe, Gazpacho became red and renown. Either way it is a delightfully refreshing and satisfying dish.

This is a great vegetarian dish or just a good way to get a serving of vegetables into your diet for a couple of days. See also Vulcan Plomeek Soup.

Gazpacho blanco/White Gazpacho

Ingredients


Original version

• 1 European cucumber (the long skinny kind)
• 2 cups plain yogurt
• 2 tablespoons lemon juice
• 1 clove of garlic
• 2 cups low-sodium chicken broth
• 2 tablespoons chopped cilantro
• 2 tablespoons of sliced green onions (scallions)

My version

• 4 cucumbers (the fat American kind)
• 2 cups plain yogurt
• 2 tablespoons lemon juice
• 1 clove of garlic
• 2 cups vegetable broth
• 2 tablespoons chopped cilantro
• 2 tablespoons of sliced green onions (scallions)

Directions

1. Peal and coarsely chop the cucumbers. In a blender or food-processor whirl the chopped cucumber, yogurt, lemon juice and garlic until smoothly puréed
   
   
2. Pour purée into a 2 quart container and stir in broth
   
   
3. Cover and refrigerate until cold (2 hours) or until the next day, then stir in cilantro and onion
   

Serving

• Pour into a non-metal bowl or pitcher.
• Serve in bowls or glasses.
• Garnish with cilantro and onion.

Notes

• I have wanted to use the Eurpean cucumbers because the seeds are usually not and issue.
• I use whole, plain yogurt. It gives a better consistency.
• I usually have it with some crusty bread (a batard or a baguette) and a nice cheese.

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West Indian Pumpkin Soup/La soupe de citrouille de l'Indie de l'ouest

I had originally planned to serve this at my Autumn Festival party this year. Unfortunately I had to cancel the party. However, Jody and I had the opportunity to make during my little vacation there last week.

I got this recipe from Better Homes and Gardens' America's Ethnic Cuisines.

West Indian Pumpkin Soup
La soupe de citrouille de l'Indie de l'ouest

You can serve this creamy, richly spiced soup cold or hot. Look for pumpkin seeds (also known as pepitas) at Latin American or Mexican markets, if they're not already roasted, toast the raw seeds in a single layer on a baking sheet for 10 minutes in a 350º F oven.

Prep: 1 hour
Roast: ¼ hours
Cook: 40 minutes
Oven: 350°F
Stand: 10 minutes
Makes: 10 cups


Ingredients

• 2 pounds butternut squash or cooking pumpkin, peeled and cut into 1-inch pieces
• 1 pound sweet potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons butter, melted
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large Spanish onion, chopped
• ½ Scotch bonnet chile or 1 jalapeno pepper, seeded and finely chopped*
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 2 tablespoons snipped fresh thyme or
• 2 teaspoons dried thyme, crushed
• 2 teaspoons finely grated orange peel
• 1 tablespoon curry powder
• ¼ teaspoon ground nutmeg
• 1 cinnamon stick
• 2 small bay leaves
• 6 cups chicken broth
• ¼ cup whipping cream
• ¼ cup unsweetened coconut milk
• 1//2 cup pumpkin seeds, toasted
• 2 Granny Smith apples, cored and diced (optional)

Directions

• In a large roasting pan toss together the squash, sweet potatoes, butter, sugar, salt, and black pepper. Roast in a 350° oven for 1 hour and 15 minutes, stirring occasionally, until tender. Set aside.
• Meanwhile, in a large Dutch oven heat the oil over medium heat. Add onion and cook for 5 minutes. Stir in chile, garlic, and ginger; cook 1 minute more. Add thyme, orange peel, curry, nutmeg, cinnamon stick, and bay leaves. Cook for 1 minute, stirring to coat vegetables. (The mixture will resemble a paste and begin to stick to the bottom of the Dutch oven.) Add the roasted vegetables and any pan liquid, stirring until well combined.
• Pour in broth and bring to boiling; reduce heat. Simmer, covered, 30 minutes or until vegetables are tender, stirring occasionally. Remove from heat; let stand 10 minutes to cool. Discard cinnamon stick and bay leaves. Place a small amount of soup at a time in a blender container; blend or puree until smooth. Return pureed mixture to Dutch oven. Stir in cream and coconut milk. If desired, cover and refrigerate for up to 24 hours. Serve cold or reheat.
• To serve, ladle soup into shallow bowls. Sprinkle soup with toasted pumpkin seeds and, if desired, diced apples.

Notes:

1. A Dutch Oven is just a large, deep pot.
2. I used Jalapeño as I have never cooked with Scotch Bonnets before.
3. Instead of roasted pumpkins seeds we used spiced apple rings. Everyone agreed this was a good choice.
4. Matt suggested that is wasn't spicy hot enough.
5. Jody and I think it could have used more nutmeg and possible cinnamon.
6. I think it could use some clove.
7. The soup is nice cold, but I think I like it better hot.
8. It's much better to serve it a day or so after you make it.

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French Onion Soup/La soupe à l'oignon

Recently I have noticed a number of restaurant in the area offering French Onion Soup on the menu. I enjoy the soup and jump on the opportunity to have it when eating out. It occurred to me a few weeks ago that I have never made a soup before and that I am sure it was well within my abilities to do so.

So I did some research on the soup and settled on a recipes from the Food Network's Good Eats program hosted by Alton Brown. I love Brown's humor and approach to cooking.

French Onion Soup/La soupe à l'oignon

INREDIENTS

• 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
• 3 tablespoons butter
• 1 teaspoon salt
• 2 cups white wine
• 10 ounces canned beef consume
• 10 ounces chicken broth
• 10 ounces apple cider (unfiltered is best)
• Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
• 1 loaf country style bread
• Kosher salt
• Ground black pepper
• Splash of Cognac (optional)
• 1 cup Fontina or Gruyere cheese, grated

DIRECTIONS

• Trim the ends off each onion then halve lengthwise.
• Remove peel and finely slice into half moon shapes.
• Set electric skillet to 300 degrees and add butter.
• Once butter has melted add a layer of onions and sprinkle with a little salt.
• Repeat layering onions and salt until all onions are in the skillet.

Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

• Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency.
• Add consume, chicken broth, apple cider and bouquet garni.
• Reduce heat and simmer 15 to 20 minutes.
• Place oven rack in top 1/3 of oven and heat broiler.
• Cut country bread in rounds large enough to fit mouth of oven safe soup crocks.
• Place the slices on a baking sheet and place under broiler for 1 minute. (a.k.a. toast some special bread in a toaster)
• Season soup mixture with salt, pepper and cognac.
• Remove bouquet garni and ladle soup into crocks leaving one inch to the lip.
• Place bread round, toasted side down, on top of soup and top with grated cheese.
• Broil until cheese is bubbly and golden, 1 to 2 minutes. (a.k.a. screw the broiler, use a toaster oven)
  

Note:

1. There were no amounts indicated for the bouquet garni, so I just kind of winged it.
2. I used all but a cup of a bottle of wine
3. I used the full 14 oz. of the consumés
4. I will probably use less onions next time as with the amount indicated there was a lot, A LOT.
5. I bought the Cognac, but I forgot to use it.

* Legend has it that the soup was created by King Louis XV of France. Late one night, he discovered he only had onions, butter and champagne at his hunting lodge, so he mixed them together to create the first French onion soup. Alternate stories attribute the creation to King Louis XIV.
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