It's Summertime and The Livin' Is Easy

Tonight we are enjoying a great summer evening. After a rainy day the evening is cool and a nice breeze is blowing through the kitchen. As has been the case in recent weeks we are incorporating fresh and local ingredients when we can while still exploring new culinary ideas. Our three courses tonight are all technically simple and come together quickly with relatively few ingredients. Our main source of inspiration this week was The Splendid Table's How To Eat Supper, a wonderful new cookbook worth checking out.

Our first course, a direct recipe from How To Eat Supper, was a chilled soup. This no-cook Iced Cantaloupe Soup was a great way to start the evening. After only a few minutes in the kitchen we were sitting on the back porch enjoying a refreshing appetizer and catching up on the events of the week. Here is the recipe, we recommend you seek out a fresh cantaloupe and try this beautiful orange soup.
Iced Cantaloupe Soup With Jalapeno and Basil

One 2 1/2-pound intensely sweet-smelling ripe cantaloupe
2 cups ice cubes
Generous pinch of salt
4 or 5 grinds black pepper
2 tablespoons sugar
Juice of 2 large limes (about 1/2 cup)
Grated zest of 1/2 large lime

1 or 2 jalapeños, seeded and cut into fine dice
10 to 12 fresh basil leaves, coarse chopped
1/2 medium red onion, cut into 1/8-inch dice (optional)

1. Cut the melon into quarters. Scoop out its seeds and trim away the rind. Slice it into chunks and put them into a food processor. Add the ice, salt, pepper, sugar, and lime juice, and puree. Stir in the grated zest.

2. Place the jalapeños, basil, and onion in separate small serving bowls. Pour the puree into individual soup bowls or into a pitcher for further chilling.

3. To serve, pour the soup into bowls and pass the condiments. The basil and jalapeño are the essential finishes for the soup, while the onion is an attractive option.

Our Main Course, inspired by 101 Cookbooks, came together quickly and utilized minimum ingredients. We used store-bought ravioli and rotini and threw together a quick sun-dried tomato pesto to toss with the pasta. We added roasted cherry tomatoes and crumbled goat cheese to the top and served it on top of a bed of baby spinach. Check out the recipe at 101 Cookbooks and if you aren't familiar with Heidi's site spend a while getting familiar with her wonderful blog.

Dessert was another no-cook recipe. This sorbet had frozen pineapple at the base that was flavored with ginger and almond extract. All ingredients were mixed in the food processor and blended smooth. Spoon into bowls and enjoy this little slice of heaven. By the way, this is another How To Eat Supper Recipe.

1 comment:

SJ said...

This looks like it didn't take much time at all, with the chilled soup and sorbet ... and the pasta sounds easy ... which is nice in the summer ...