Good-bye Summer ...... it is time to go

Dear Summer ,


You have hung around long enough. As we woke up this morning to a shivering below freezing temperature , I think you finally realised it was time to move on . Yesterday you tempted us with temperatures that defy the month of November , temperatures that made us think it was still ok to wear stylish flip flops and squeeze in one more pedicure , and question whether it is really Thanksgiving on thursday.


As I nostalgically looked through my photos I came across photos of my purple bell pepper harvest , and the most delicious tasting basil pesto I have ever made ...... Can you taste food through a photo ??

I realise am not the greatest photograher , I really have to get to know my camera a lot better , however I just stared at this basil pesto for days ..... it was that good . When we finally enjoyed it a few days later in a simple dish of fettucine and pesto - I died and went to heaven .


Tomorrow is Wednesday , the day before Thanksgiving and the day my girls have dedicated to baking . I do not cook for Thanksgiving , I am only just coming to terms with pumpkin pie ( will it be as good as last years attempt ? ) I will let you know . The recipes have been resourced, the ingredients cross checked - there is always a last minute run to the store ..... and the energy is palpable .


Happy Thanksgiving everyone ..... and hello Old Man Winter ..... we are more than ready for you !!!


regards
GG

**** For some great ideas go to my November 2009 archive for something a little different.****  

Tale of Three Soups

Friendship is defined by not having to explain yourself . True friends can pick up where they left off and connect in a way that does not require any explanation.

With this in mind I recently re-connected with two wonderful ladies, I got to know through my catering business - and we got together to do what we know best - make soup !! It has been a while since I have had an opportunity to escape the gulag of work and cook soup , but soup it was spanning three very different cultures .

I think everyone understands the nurturing side of soup , the comfort it brings to everyone and the fact that simple ingredients can make outstanding soup . The menu was as follows, pumpkin soup, tortilla soup and miso soup - a very diverse selection which in the end tasted sensational . I did not have my own camera handy , I took the photo of the pumpkin soup the next day ( as i was about to enjoy it for lunch ) the tortilla soup refuses to correct itself and turn right side up - but you get the picture and the miso soup was taken by one of my friends.

The pumpkin soup was delicious and savoury - most recipes I have come across tend to make this soup on the sweet side - by adding apples or apples juice - still love your recipe Ina Garten ..... however it was refreshing to try this soup made with butternut pumpkin, carrots, onion along with fresh tomatoes and hot chili peppers. Simple clean ingredients but with a powerful flavour punch .

Next we made Tortilla Soup , one of my all time favourite mexican soups - and I came to the realisation that all I have eaten in the past is an americanization of the soup . This soup was made authentic , it was full of the mexican flavours we all love and after tasting it gave me a greater appreciation of corn tortillas and the correct way of cooking with them . The soup is basically a very flavourful broth made with dried ancho chilis ( all seeds removed) ,  onions , corn tortillas and fresh tomatoes with chicken broth . One secret ingredient was added to the soup called - espazote - and intensely flavoured herb/green used very sparingly in mexican cooking . The jewel of this soup is in the embellishments we add afterwards like fresh avocado, shredded chicken, queso fresco ( yummy factor +10) crispy tortilla strips and the same of the ancho chilis. The finale to this soup was a touch of mexican crema and a squeeze of fresh lime . OLE !!!

The last soup to be made was Miso Vegetable soup with Tofu and Soba Green Tea Noodles. You know those days when you feel a little run down , those days when you crave a nice clean crisp flavoured soup - then this is the equivalent of jewish penicillin , chicken soup for the soul - the defining pick me up . A flavourful broth of lemongrass and ginger is prepared and allowed to marry for a depth of flavour - to this we added shitake mushrooms, oyster mushrooms, carrot and celery ( the vegetable component) and then enhanced the flavour of the broth by adding miso paste, soy sauce and a touch of salt . The delicate flavour of the shitake mushrooms is magical in this soup - I would not recommend the regular everyday mushrooms - they will just turn out to be boring and uninteresting and not do justice to the soup . The pick me up finale for this soup is a handful of freshly chopped cilantro and green onions along with a squeeze of fresh lime .

At the end of this session , we had a taste test of the soups we concurred that they were all delicious, they were all diverse and we all went home with dinner ready for the rest of the family to enjoy .

Recipes :

Pumpkin Soup with Tomato and Chili

1 lge butternut pumpkin - cubed

2 large spanish onions

6 vine ripened tomatoes - chopped

4 large carrots

3 red chilis

2 cloves of garlic

salt

flat leave parsley - for decoration

Saute the onions to soften slightly then add the rest of the ingredients , saute for a couple of minutes then cover with just enough water , bring to a boil then simmer until soft . Blend with a hand held blender to a smooth consistency . adjust seasoning if required - serve and sprinkle with some parsley.

Tortilla Soup

1/2 large spanish onion

2 cloves garlic

4 dried ancho chiles - deseeded

3 corn tortillas

4 plum tomatoes

salt

chicken broth

espazote - one small sprig (optional)

mexican oregano

toppings:

fried corn tortillas

fresh avocado

queso fresco

shredded precooked chicken

mexican crema

friend ancho chili strips

fresh lime

First deseed thoroughly the 4 ancho chilis, put 2 to the side then snip two of them into strips . then gently saute them on some canola oil to soften and release the flavour. remove from pan and keep for the toppings later. 

Next slice the onion and saute along with the chopped garlic in some canola oil until just softened and aromatic. Roughly shred the 3 corn tortillas and add to the onion mixture and saute , stirring all the time - you need to toast and cook through the tortillas - this will be your thickening agent for the broth .

Add the chopped tomatoes , saute for a few minutes then add the broth , bring to a boil , then simmer for about 15 minutes until the tomatoes have started to break down. remove from the heat and blend with a hand held mixer until smooth . Bring back to a simmer then add the sprig of espazote and a good pinch of mexican oregano . Simmer for about 10 minutes then turn off the flame and allow the flavours to marry . In the meantime prepare your toppings and add them at serving time.

Miso Vegetable soup with Tofu and Green Tea Soba Noodles

2 small stalks fresh lemongrass

fresh ginger - about the same as 1/2 cup

shitake mushrooms

oyster mushrooms

1 med carrot - peeled

2 stalks celery

miso paste

soy sauce

salt

fresh cilantro

green onions

extra firm tofu

fresh lime wedges

thai bird chilis ( optional)

This soup is all made with approximations. Depending on the size of your pot you adjust the quantity accordingly. Peel the outer layers of the lemongrass stalks and slice into very thin rings , peel the knob of fresh ginger and then slice very thinly and again across the grain - you need to end up with very fine slivers of ginger . add both the water and bring to a boil - then simmer for at least 20 minutes to all the flavours to meld together .

Meanwhile , start slicing the mushrooms thinly, sale for the carrots and the celery - all the vegetables should be the same size as the shitake mushrooms - both for convenience of equal cooking time and for presentation . Once the broth has developed some flavour add the carrots and celery for a few minutes then add the mushrooms and a small handful of soba noodles . Stir to combine - then add the miso paste and soy sauce along with a pinch of salt . At this point you need to taste the soup and adjust the seasoning by adding more miso, salt or soy sauce .

Allow to simmer for no more than 5 minutes , then add the cubed extra firm tofu stir to heat through and off the heat add the chopped fresh cilantro and sliced green onions. Serve with a wedge of fresh lime and some thinly sliced thai bird chilis - for those that like the extra heat .

Stir Fried Snake Beans

When the heat is on , you need to avoid turning on the oven at all costs and you need to conserve energy . 

I know that summer is high grilling season , however I have to confess that this is the second summer I have been without a grill , so the Gourmet Goddess has had to improvise on many a recipe . 

That been said, I also feel that summer is a high octane carnivor carnival. Don't get me wrong , I love nothing more than a piece of nicely grilled meat , grilled vegetables and dinner is done in an instant . But by far the quickest meal in my repertoire is stir fried vegetables and jasmine rice . You can eaily add your favourite protein to make this more substantial and sometimes I enjoy it without rice or meat , just  on its own .

The secret to a good stir fry is a nice composition of vegetables and not the kitchen sink . I know for many people this is a great way to use up old vegetables forgotten in the bottom of the fridge. But I feel strongly enough that good quality vegetables make for a better stir fry .


One vegetable I always like to include in my stir fry is snake beans , I am sure many of you have seen them in the international markets and wondered how you would cook them . I tried them out one day , as an experiment and have not looked back since . They are not snappy like the classic green bean rather they are limp and sad looking - but they pack a powerful flavour punch .

In this recipe I also included an eggplant , and much to my surprise it really brought the whole dish together and was sweet and delicious. Add all of these ingredients tp a very hot wok , a touch of ponzu and hoisin sauce and you have a delicious dish that can be enjoyed hot or at room temperature .... or should I confess - standing at the fridge door !!!  

This is a recipe without precise measurement and or ingredients . Use whatever your family likes and the sauces to your taste or liking.


Stir Fried Snake Beans
a GG original recipe

1 med spanish onion
canola oil
fresh ginger
2 garlic cloves
ponzu sauce
tamari low-sodium sauce
hoisin sauce


carrots
red bell peppers
broccoli
eggplant
snake beans


sesame seeds (optional)
cooked jasmine rice


Prepare Jasmine Rice according to package directions and desired quantity - while that is cooking you have to time prepare and cook the stir fry.

Heat your wok until it is very very hot . Add some canola oil to the base and allow it to heat through , then add your spanish onion which has been sliced medium thickness, allow to soften a little then add the fresh ginger and garlic clove which have been peeled and sliced thinly . Stir until fragrant - do not allow the garlic to burn or it will taste bitter.

Add the vegetables in the longest order of cooking time , by that I mean carrots and peppers will take longer to cook that the beans . After you have added the beans , add a few splashes of ponzu or tamari , keep the vegetables moving , so they do not scorch . If at any time the vegetables look a little dry add a splash of water to the wok to keep things steaming along.When they are almost done add 1-2 tablespoons of hoisin sauce thinned out with a little water to bring the whole dish together and warm through .

Place on a platter and sprinkle with some black and white sesame seeds and enjoy .

Note : Tamari is a wheat free soy sauce and I find it more flavourful than regular soy sauce , I tend to use the low-sodium bottle because it is not as salty. Ponzu sauce , is again a soy sauce , but very light , not as salty and has a hint of citrus. This is delicious on steamed rice and or cooked wontons .

Peach Salsa with Ruffled Basil

Upon our return from the road trip to the land of maple leaves and maple syrup I was craving something fresh, seasonal and inspiring. Do not think for a minute we did not enjoy beautiful meals in Canada, but as always I miss my kitchen after a few days , and I enjoy creating something with a Gourmet Goddess twist.

As you can imagine we are in the peak season of stone fruit and there is abundant basil in the gardens ..... I get inspiration just looking at the raw ingredients . Firstly, I love stone fruit , I anxiously await the arrival of apricots , peaches and nectarines every summer. My only proviso is that the fruit is firm and not soft and squishy ( we all have our quirks).

After visiting my fresh market I saw peaches that beckoned me , merely with their heavy scent and gorgeous colour . Having sampled fruit salsa during several trips to Whole Foods ( you know the pineapple and serrano pepper one ..... next to the guacamole bar !!!) , I thought it was now time for the Gourmet Goddess to give her spin on a summer staple.

My basil crop was abundant and thriving , the classic green genovese basil perfumed the patio area with its intoxicating aroma . I also planted purple "ruffled" basil this year and I have to say I was surprised by its intense aroma and flavour . I would not consider making a pesto out of this - the colour would put me off. However it was perfect for salads or salsa , because it could stand up better to the rigors of home made dressings and did not turn black and or taste bitter. The leaf was much thicker than your classic green basil and unlike thai basil ( which is also purple leaf coloured) this had a very intense basil aroma and taste - therefore a little went a long way .

This salsa was enjoyed with some grilled pork tenderloin and baby potatoes. It should be a sinch to put together as almost eveything in it should be pantry staples. If you are able to buy yellow and white peaches from your farmers markets - that would also be a great combination and look equally colourful . Of course, it held up well in the fridge for a couple of days and tasted even better on day 2 .

Please hit the farmers markets and enjoy the seasonal bounty upon us - this would also taste delicious with some blue corn chips and an ice cold beer on the patio ........ it is truly delicious.



Peach Salsa with Ruffled Basil
a GG original recipe


2 yellow and or white peaches
1/2 cup finely dices red onion
1/2 cup finely diced red bell pepper
small handful of fresh basil - green and or ruffled - chiffonade
sea salt to taste
freshly ground pepper - a couple of twists of the pepper mill
1-2 teaspoons white balsamic vinegar
1 teaspoon olive oil
finely diced serrano chili or jalapeno peppers ( optional and to taste)


Wash and dry the fruit and proceed to dice in a small to medium size . Add the onion and bell pepper along with the fresh basil chiffonade ( you can substitiute flat leaf parsley if you do not have basil) . Toss to combine - the mixture should look colourful , you can adjust any of the ingredients to your taste .

Add a few sprinkles of sea salt , I recommend Maldon it is brand I have been using for years it is a finishing salt and it is surprising how it makes the peaches taste more like peaches .

White balsamic vinegar is readily available and it adds a beautiful sharpness and sweetness to the dish , add one teaspoon at a time and balance this with olive oil .

Allow the dish to develop it flavours , toss occassionally and the peaches will release their own sweetness with time.

Enjoy with grilled meats, tossed in some cous cous , quinoa or orzo pasta .