Tuesday Taste Tempter 5.13.08

Tuesday Taste Tempter 5.13.08

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipes come from the cookbook “Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden” (ISBN: 978-0-7624-3183-0) by Jeanne Kelley. The hardback book, which includes full-color photographs, is available online and at most bookstores for $35 each.
Chilled Cucumber Soup
This soup is a refreshing prelude to a summer dinner. Garnish it with the topping that suits your menu or mood.

1 green onion
1 cup lowfat buttermilk, chilled
1/3 cup sour cream
1/2 garlic clove
2 1/4 pounds (about 3 large) cucumbers, peeled, seeded and cut into 2-inch pieces

Cut the white and pale-green parts from the green onion and place in a blender. Thinly slice the remaining dark-green part, cover with plastic wrap and refrigerate. Add the buttermilk, sour cream, garlic and half the cucumbers to the blender and puree.
Add the remaining cucumbers and puree until smooth. Season with salt to taste. Cover and refrigerate until well chilled.
To serve, ladle the soup into bowls and garnish with the reserved green onion and your choice of toppings.

Toasted Fennel and Cumin Seeds and Cilantro Topping
1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 tablespoons chopped fresh cilantro

Toast the fennel and cumin seeds in a heavy, small skillet over medium-high heat until golden and fragrant. Remove the skillet from the heat and set aside to cool. Sprinkle the seeds and cilantro over the soup.

Dill and Sour Cream Topping
Sour cream
2 tablespoons chopped fresh dill

Spoon a small dollop of sour cream into each bowl of soup, sprinkle lightly with pepper, and top with dill.

Tomato and Mint Topping
1 small tomato, seeded and finely diced
2 tablespoons chopped fresh mint

Sprinkle the tomato, mint and pepper over the soup and serve.

Orecchiette With Tomatoes and Garden Herbs
I like to make this simple pasta with the pretty, sweet, yellow sungold cherry tomatoes that grow in a pot on my patio, The “little ears” (orecchiette) cup the tomatoes neatly. I use a handful of herbs from the garden — usually a mixture of basil, oregano and chives — to add fresh flavor, but flat-leaf parsley and arugula work well too. If you’ve got a surplus of larger tomatoes, dice enough to measure 3 1/2 cups to toss with the pasta. Be sure to use the best quality extra-virgin olive oil when preparing this dish.

8 ounces orecchiette (ear-shaped pasta)
1 pound yellow, red and/or orange cherry or grape tomatoes, cut in half (about 3 1/2 cups)
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 garlic cloves, pressed
Salt and pepper
2/3 cup chopped fresh herbs (such as basil, oregano and chives)
1/2 cup coarsely grated Parmesan or Pecorino Romano cheese

Cook the pasta in a large pot of boiling salted water until it is tender but still firm to bite, stirring occasionally, about 10 minutes. Drain.
Meanwhile, combine the tomatoes, oil, vinegar and garlic in a large bowl. Add the pasta and season with salt and pepper to taste.
Stir in the herbs and cheese, and serve warm or at room temperature.
Published in The Messenger 5.13.08

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