Since the weather continues to be extremely warm, it seemed appropriate to supply some recipes for cold soups and main course salads. The two soups incorporate ingredients which should be readily found at this time of year. If you choose to make them in a different season, these soups are also quite good warm. In the corn chowder recipe, we have included a fail-proof method of roasting peppers which guarantees that the peppers will peel easily every time. If you use this technique for bell peppers, increase the cooking time to 17 minutes for each side. The salads are both excellent and can be made ahead. The curry powder is well worth making and keeps for a long period of time in the refrigerator. If you prefer to save this step, we suggest using Spice Islands Hot Curry Powder as a substitute. In two of the recipes we have suggested using drained yogurt as a means of reducing the fat content associated with sour cream and mayonnaise - the choice is yours.
Ingredients:
Place zucchini, green pepper, onion and chicken stock in saucepan. Simmer, covered, 20 minutes or until vegetables are soft. Strain vegetables, reserving stock. Place sour cream, parsley, dill and cooked vegetables into food processor. Process until chunky and slowly add chicken stock, processing until smooth. Chill and serve garnished with sour cream and chopped dill.
*Yogurt can be substituted if drained for 3 hours prior to incorporating with other ingredients.
Ingredients:
Heat 1 TBS butter in skillet and add chopped onion. Cook over low heat until soft. Put cooked onions, corn cut from cob and cornstarch mixed with water into food processor. Process until smooth. Heat remaining 2 TBS butter in large saucepan and add corn puree. Stir constantly over medium heat until thick. Whisk in milk, reduce heat to low and simmer 15 minutes, stirring frequently. Stir in diced chiles and cream. Continue to simmer for 10 minutes. Remove from heat, chill and serve garnished with crumbled feta cheese.
*Peppers can be roasted in 375 degree oven, on foil, for 14 minutes, turned 180 degrees and roasted an additional 14 minutes. Remove from oven and completely cover in foil. Let cool to room temperature, then peel, seed and dice.
Ingredients:
Dressing:
Dressing: Place dill in food processor, add garlic, lemon juice, vinegar and oil. Scrape down sides of work bowl and process until well blended. Set aside.
Place shrimp (cut in thirds, if large), rice, tomato and feta in large bowl. Add dressing and season to taste. Can be made ahead and refrigerated 2-3 hours. Serve on lettuce, garnished with dill and olives.
Ingredients:
Condiments: Toasted coconut, chopped cashews, crumbled crisp bacon, chopped bananas, raisins and chutney.
Heat butter in medium sized skillet and add onion. Cook over low heat until soft. Add curry powder and chicken stock, keeping heat on low. When ingredients reach consistency of a thin paste, remove from heat and cool. Combine chicken, curry powder mixture and yogurt and mix lightly. Serve with condiments.
*Curry Powder from Sundays at Moosewood Restaurant, Simon and Schuster, 1990.
Ingredients:
In small frying pan, on medium-low heat, toast cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek and coriander for 2 minutes, stirring constantly. Remove from heat and cool 5 minutes. Grind with a mortar and pestle until fine. Add remaining ingredients. Store in refrigerator.
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