Tarator (Cold Cucumber Soup) December 13, 2009

Tarator

Ingredients:

2 c. Balkan yogurt

1 c. cold water

3-4 cloves garlic, minced

2 c. English cucumber, minced

1/2 tsp. Kosher salt

1 tbsp. dill. coarsely chopped

1 tbsp. olive oil

2 tbsp. walnuts, coarsely chopped

Crush garlic and salt together in a large bowl, set aside. Whisk yogurt and cold water in a separate bowl. Then mix with the garlic and salt mixture. Add minced cucumber, dill, olive oil and walnuts. Chill before serving.

*This is my ode to summer. It is a typical Bulgarian summer soup. I have a learned to love it and it just reminds me of summer every time we have it. I like it more creamy but most Bulgarians make it with the same ratio 2 c. water and 2 c. yogurt.  Sometimes they add ice before serving but I prefer chilling it before serving. It’s good with Rakia or Grappa. enJOY with JOY!

Cream of Asparagus Soup December 10, 2009

Cream of Asparagus Soup

Ingredients:

2 lbs. asparagus, chopped

3 tbsp. butter

1 medium white onion, minced

2 garlic cloves, minced

3 tbsp. flour

3 c. chicken broth

1 sprig of thyme leaves

1 c. heavy cream

1 tbsp. lemon juice

salt and pepper to taste

Cook onion and garlic in butter in medium-low heat until softened. Chopped asparagus seat aside the woody part. Keep a few asparagus tips for garnish.*Boil the woody part of the asparagus with the chicken broth for 10 minutes then discard the asparagus. Add the chopped asparagus with the sautéed onion and garlic for 5 minutes or until it becomes bright green in color. Then add the flour to coat. Add the broth and thyme to the pot and let it simmer for 20 minutes or until tender. Steam asparagus tips for garnish

Remove the pot from heat. Puree it with a hand mixer. Be careful when blending hot liquids. Let it simmer for 10 minutes then stir in heavy cream. Season with salt and pepper to taste. Add lemon juice before serving. Garnish with asparagus tips.

*I boil the woody part of the asparagus to get as much flavor as I can. You can substitute heavy cream to 2% milk. Then just adjust the flour from 3 to 4 tbsp.

This is one of my son’s favorite soup. Hope you’ll like it. enJOY with JOY!

Clam Chowder November 28, 2007

Clam Chowder

Ingredients:

1 bag frozen baby clams

4 strips bacon, chopped

1 onion, chopped

1 stalk celery, chopped

3 cloves garlic, minced

3 small red-skinned potatoes, cubed (no peeling)

3 tbsp all-purpose flour

1/2 tsp each salt and pepper

1 cup low-sodium chicken or vegetable stock

1 cup cream

1 1/2 cup water

1 cup corn kernels

2 tbsp fresh parsley, chopped

Defrost the bag of clams and set aside. In a large saucepan, cook bacon over medium heat for 5 mins; drain off fat.  Add onion, celery and garlic, stirring occasionally, until softened about 5 mins. Add potatoes, flour, salt and pepper; stir until vegetables are coated.

Stir in stock and water; bring to simmer. Cover and cook, stirring, until potatoes are tender for 15 mins.

Add cream, corn and clams; heat until bubbling and hot, 3 mins. Serve garnished with parsley.

* I got this recipe from my co-worker and she got it from Canadian Living magazine March 2004 issue.

I changed some of the ingredients the original recipe requires 2 cans of baby clams but when the first time I made it w/the canned clams it had a very strong fishy smell. So i substitute it w/a bag of frozen baby clams. You can buy thsese in your local Chinese store in the frozen aisle. Instead of 2 cups of milk I changed it to 1 cup cream and 1 1/2 cup water. You still have  creamy taste and look but but it’s not too fattening…try it!