Recipe Roundup: Summer Soups

Matthew Jennings's recipe Chilled Young Carrot Soup with Clotted Cream, Pistachios, and Mint, adpated by the James Beard Foundation

 

Chilled soup is a staple in our kitchen this time of year: it's easy to make, endlessly versatile, and an ideal showcase for our favorite seasonal ingredients. Paired with a loaf of crusty bread and a hunk of good cheese, any of these recipes would make a perfect summer supper.

 

Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes

Michael Lomonaco tames tart sorrel with sweet crab and Jerusalem artichokes in this cool, creamy soup.

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Recipe Roundup: On the Grill

Grilled Hanger Steak with Peperonata

 

There's nothing like a smoky, grilled piece of meat or fish to remind us why we love summer. (A six-pack of ice-cold beer doesn't hurt either.) Here are some of the grilled dishes on our current must-cook list:

 

Grilled Salmon with Summer Salad
A salad of corn, tomatoes, and basil dressed with a Dijon vinaigrette transforms perfectly cooked salmon fillets.

 

Grilled Hanger Steak with Peperonata
Hanger steak only needs a brief sear on the grill, while the peperonata comes together in about 20 minutes.

 

Spicy Grilled Shrimp and Pancetta
Easy. Fast. Addictive.

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In Season: Gooseberries

 

Ever eaten gooseberries? The slightly fuzzy, tart berries are very popular in traditional British cooking, but don't get a lot of press stateside. A cousin of the currant, gooseberries range in color from pale green to dark purplish-red, getting muskier as they ripen. They aren't quite sweet enough to eat out of hand, but they become jammy and bright when cooked down with a bit of sugar. Gooseberries are in season from May through August, but they're at their peak in July.

 

How to Store: Like most berries, gooseberries should be stored in the fridge unwashed for 2 to 5 days. Don't have time to make a batch of jam or curd right now? Freeze them. Just wash the berries, pat dry, and then place on a cookie sheet in the freezer. Transfer frozen berries to an airtight container and keep in the freezer for up to a year.

 

How to Cook: Remove the stem and tail of each berry before cooking. Gooseberries are delicious in a range of desserts, but the simplest way to cook them is... Read more >

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Recipe Roundup: Zucchini

 

To be honest, zucchini hasn't always been our favorite vegetable. It used to sit in our vegetable crisper, slowly getting spongy, while we worked our way through the other contents of our CSA box. But one day, this bright, flavorful salad totally turned us around on the summer squash. And now we can't get enough of it--we pickle zucchini and throw it into grain salads, soak strips of zucchini in garlicky olive oil and grill them until crisp and slightly charred, and freeze bags of grated zucchini to use in Jessica Seinfeld-approved quick breads all year long. If you're still wary, here are some recipes that just might make you a believer too:

 

Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread [JBF]

Grilled bread spread with creamy ricotta is the perfect foil for a... Read more >

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Recipe Roundup: Simple Summer Seafood

 

Summertime is all about the water—whether you're swimming in it or eating from it. We crave seafood this time of year, but we like to keep it simple with ceviches, seafood salads, and sandwiches that come together quickly so we can spend less time in the kitchen and more time on the beach.

 

Lobster Rolls

Is there anything better than sweet chunks of fresh, chilled lobster tossed with mayonnaise (Hellman's, of course) and served in a warm, buttered bun? With cooked lobster meat made ahead of time (or better yet, left over from a lobster boil the night before) this New England classic couldn't be easier to make.

 

Summer Crab and Tomato Salad

JBF Award winner Donald Link serves this light, flavorful salad with simply dressed watercress... Read more >

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Market Haul: August 15

market haul

Today’s market haul includes sweet-as-candy Sungold tomatoes, beautiful Nicola potatoes, Swiss chard, and green peppers, that scourge of CSA boxes everywhere. (Beg to differ? Tell us why. Michael Ruhlman is with me on this one.)

The Haul: Nicola potatoes, Sungold cherry tomatoes, long green peppers, green bell peppers, Swiss chard, parsley, Asian eggplant, lettuce, nectarines, yellow peaches, donut peaches, and white peaches

The Menu Ideas:
Babbo’s Pasta with Sungold Tomatoes [NYM]
A summertime staple in our house, this oh-so-simple pasta is even more delicious with cubes of fresh mozzarella thrown in.

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