Cucumber Soup Recipe Recipe

Cucumber Soup Recipe

06.19.12 by Jackie

My husband Lulu gathered so many Marketmore cucumbers from our vegetable box over the weekend that our family's had to work hard to keep up. I made the family's favorite cucumber sandwiches and once we had our fill of those, I made a big bowl of cold cucumber soup. I realized that cucumbers can taste pretty mild, so I added smoked blue cheese and plenty of fresh herbs to ampup the flavor. 

Planting your own vegetables can be so rewarding, plus I've noticed that homegrown cucumbers are so much more fragrant than the one from the market. I could actually smell the soup in the kitchen from my front door!

I still have a few cucumbers left from this batch, so I'll probably make some raita (Indian yogurt sauce) for tomorrow. Do you have any suggestions?  


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Quiche Lorraine Recipe Recipe

Quiche Lorraine Recipe

06.18.12 by Jackie

Quiche Lorraine, as its name indicates, is a savory tart that originated in the north-eat region of France, la Lorraine. The word quiche is derived from the word "Küchen", which means "cake" in German. What makes the quiche Lorraine stand out is the addition of bacon or lardons to the traditional quiche ingredients.

I made mine with turkey bacon, herbes de Provence and leeks and prepped the dough the night before. I flavored it with herbes de Provence and caramelized onions. You can prepare both the crust and filling separately in advance and assemble at the last minute for a quick and easy dinner meal. Accompany with a salad, serve the dish on your patio (or anywhere outdoors) and you'll feel as if you're sitting on the terrace of a café in France!


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Cherry Almond Tart Recipe Recipe

Cherry Almond Tart Recipe

06.15.12 by Jackie

I mentioned recently that my husband Lulu surprised me with a celebratory trip to the Napa Valley. We felt it was well deserved after completing the manuscript of my first cookbook (available for pre-order). We stayed at the Vintage Inn. We've been there  before and we've never been disappointed. The hotel is located in the heart of Yountville, within 3 blocks of what seems like the highest concentration of Michelin Star Restaurants in the world. The service was exquisite as usual with complimentary champagne breakfast buffet daily and a lovely afternoon tea service to boot. It's by far the best hotel breakfast I've ever had, ranging from petite pastries, freshly-made omelets, goat cheese walnut puffs and chocolate tartlets. What truly caught my attention was the delicious almond tart with seasonal fruit. I couldn't resist making the same dessert today to remind us of our trip, and as a huge thank you to Lulu for such a fabulous, memorable vacation. Of course, the restaurants were out of this world and the scenery was beautiful; but the highlight of the trip was relaxing with my husband and baby at this lovely hotel. If you visit Yountville, without a doubt, stay at the Vintage Inn!

The tart is made with a dense, almond filling and a large quantity of fresh cherries and blueberries. I made the crust with powdered sugar, toasted rice flour and regular all-purpose flour. The result is a wonderful fruit tart oozing with sweet fruits and a crunchy crust.


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Beet Tart with Beet Green Pesto Recipe

Beet Tart with Beet Green Pesto

06.14.12 by Jackie

My husband Lulu has been harvesting the most beautiful vegetables this season. I cook depending on what's available in our vegetable box, and today, I played around with red and golden beets. Nothing went to waste. I made a beet leaf (it's edible!) pesto that I used as the filling for a -- you guessed it -- beet tart

I recently discovered fellow blogger Béatrice Peltre's new cookbook that shares the name of her lovely website, LaTartineGourmande.com. I adapted her savory crust recipe for this dish, and I was very pleased with the result. The xanthan gum dough holds together much better, so I'm definitely going to keep this tip in mind.

Beet Green Pesto Recipe with Picture

 


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Kiwi Spinach Salad Recipe Recipe

Kiwi Spinach Salad Recipe

06.13.12 by Jackie

I love incorporating fruit into savory green salads. Stone and citrus fruits work great, but today I mixed kiwis into a colorful and healthy salad made with spinach, romaine lettuce, carrots and olives. My favorite element in a salad is the dressing, and for this particular salad I made a chevre flavored vinaigrette. The creaminess from the goat cheese gives a richer mouth-feel and adds a few more calories to keep me primed for the rest of the day.

Served with a few Parmesan bread twists, this makes a wonderfully light meal. Give it a try! 

 


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