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Author Cynthia Nim’s Chilled Avocado Soup with Roasted Poblano Cream

June 12, 2010 / / 0 Comments

Cynthia Nimms joined us on our very first radio broadcast from Seattle where she lives and writes about the joys of cooking and dining. Her latest book Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More is designed to liven up any event or party and allow you play games without getting your hands messy. Check it out for your next fun night, and in the meantime, enjoy her wonderful Chilled Avacado Soup with Roasted Poblano Cream

Ingredients

Soup

  • 2 small ripe avocados
  • 2 cups vegetable or chicken broth (see box)
  • 1⁄3 cup thinly sliced green onion, white and pale green portions
  • 1⁄4 cup freshly squeezed lime juice
  • 2 tablespoons tequila
  • Few dashes Tabasco
  • Salt
  • Slivered green onion tops, for garnish (optional)

 

Roasted Poblano Cream

  • 1 poblano chile
  • 3 tablespoons sour cream
  • 1⁄4 teaspoon ground cumin
  • Salt

To make the soup, peel, pit, and coarsely chop the avocados. Purée them in a food processor with 1⁄2 cup of the broth, the green onion, lime juice, and tequila, scraping down the sides as needed. With the motor running, add the remaining broth. Season to taste with Tabasco and salt. Transfer the soup to a large lipped measuring cup or bowl and refrigerate for at least 2 hours.

To make the roasted poblano cream, roast the chile under the broiler until the skin blackens, turning occasionally to roast evenly, 10 to 15 minutes total. Put the chile in a plastic bag, securely seal it, and set aside to cool. When the chile is cool enough to handle, peel away and discard the skin. Remove the core and seeds and chop the chile.

Put the chopped poblano in the food processor with the sour cream, cumin, and a pinch of salt. Process until very smooth, scraping the sides once or twice. Transfer to a small bowl and refrigerate until you are ready to serve.

To serve, pour the avocado soup into tall shot glasses or espresso cups of about 1⁄4-cup capacity and top each with a small spoonful of the poblano cream. Top the cream with a pinch of green onion slivers and arrange on a tray to serve.

Makes 14 mini soups

Double all the ingredients.

Halve all the ingredients, or serve larger portions of the soup in larger glasses.

Make the roasted poblano cream up to 1 day ahead and refrigerate. Make the soup up to 4 hours ahead and refrigerate.

 Click Here for More Soups of the Week

About Cynthia Nims

Cynthia Nims studied at La Varenne Ecole de Cuisine and assisted owner Anne Willan with various cookbook projects. She has authored or coauthored twelve cookbooks, including Memorable Recipes, Rover’s, and the Northwest Homegrown Cookbook series. Cynthia has been editor of Simply Seafood magazine and food editor for Seattle Magazine. She contributes to Cooking Light, Coastal Living, and Sunset. Cynthia and her husband live in a house with a game-lover’s basement in Seattle, Washington. Check out here latest book click the link below. 

Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More

 

A Culinary Student in Lyon: Entry #5

June 11, 2010 / / 0 Comments

Hello Soupers,

I have completed my first week or so at the Saphir Lyon Hotel. Wow, let me tell you it has been crazy! I definitely love it, and I can  tell that I am going to learn so much here. It will be a real challenge, but I love challenges.

I worked 46 hours this week, 22 hours just in the first two days, and will be working 46 -49 hours a week on average. While it is a lot of work, I am so glad to be getting this experience. I know I will never forget it.

What am I doing exactly? I guess you could call me a prep cook. My responsibilities consist of peeling and cutting vegetables, slicing cured salmon, fabricating lobsters, and plating for the buffet. I have already worked with a variety of fun foods including lobsters, cuddle fish, a few different types of cured meats, tartines, stomach lining (I forget the proper term for it) different vegetables and more. I am not “on the line” as there is only one person who works there. While the restaurant is good sized, it is primarily a buffet and the line only is for  the “Plat du jour.”

Only five people work in the kitchen at a time including Chef. Talk about getting direct experience with a French Chef! Other than Chef, the staff is all under thirty. There are two men and two women, one of which is also an intern. I love working with the ladies because I learn more French from them than anyone else. I love speaking it and get excited when they understand me.

Language is still an issue in the kitchen, but I am able to take steps everyday. At first, I wondered how I was supposed to find my way around and know what to do. When we were in a rush, and I was told to do something, I pretty much guessed and luckily for me I usually understood correctly. Even still, being unsure of what you were just told to do is kind of scary in high pressure situations. I mean, I didn’t want to mess anything up. Each day I walk into the kitchen with a positive attitude and the determination to prove to them that I can cook but not understanding makes it doubly difficult. I don’t want to disappoint them or make them regret their decision to hire me.  

If I have learned anything in this first week, it is how culinary school has helped me, and that what I learned in school will benefit from it no matter where I work. I hope that makes sense. While at school, we might only work with certain types of fish, poultry, beef, etc.; but if you understand the basics, then you will understand how to work with the different varieties. The basics are key to success. They are what French cuisine is all about. I have always known this, but now I get it.

Just the other day, I was thrown a recipe book that was completely in French and was told to make a terrine. I almost freaked out, but then everything I learned in Garde Manger suddenly came back to me. It was quite simple actually. Instead of following the recipe, I just did what I remembered from Chef Inauen’s class. Once it was done, I was told it was “very beautiful.” I was surprised at first because I wasn’t expecting them to say anything about it at all. I thought it was nice and well prepared but “beautiful?”  Another time, I was told to make a crème brulée. First they asked if I knew how, I told them I have made it on more than one occasion at school.

So, I would like to take this opportunity to thank all my Chefs at the International Culinary School at the Art Institute of Phoenix for what they taught me.

I hope everyone has a better understanding of what I am doing here now. I have long days and a lot to learn ahead of me. I know it will go by fast, so I am going to absorb as much as possible each and every day.

Au Revoir,

Coty

To read more of my experience in Lyon, click here.

P.S. I have included a few pictures from my trip to Paris and Perouges (including the one above).

Be Excellent

June 8, 2010 / / 0 Comments

by Katie Haarala

We are what we repeatedly do.  Excellence, therefore, is not an act, but a habit.  – Aristotle

Be excellent. 

Now, generally I write about specific foods that have health benefits, but this time, I have decided to delve into the idea of simply eating for health, for happiness, and for excellence. 

I enjoy good food like the rest and happen to find myself tasting a treat from time to time, but when asked if I could stay perfectly healthy off of pizza and chocolate chip ice cream, would I choose it over fruits, vegetables, and whole grains?  The answer is simply “no”. 

Sure, staying fit and trim off of cheese and chocolate may sound nice, but think of all the delectable flavors your taste buds would be missing out on!  The diverse flavors that can stem from whole grain pasta topped with sautéed green beans, with side notes of black pepper, garlic, and olive oil are prodigious! And have you ever actually paid attention to the how you feel after you eat an entire devil’s food cake versus a light nutritious dish such as the one mentioned above? The difference is quite vast!

Now, not to say devil’s food is not an option, but remembering it’s all about the portion control and making sure you’ve had a lot of the good stuff already.

So what is the bit about excellence?

As a society, we seem, unfortunately, unconcerned with our health.  First, remembering that the reason we eat is to provide our bodies with energy to chase the kids around or to take the bad beagles for a walk, and then recalling that we perform better when we are energized with nutritious dishes versus, oh say, a bag of laboratory created cheese-like powdered snack chips or highly fluorescent gummy candies. 

The point being is that we do our best work when we are nourished properly.  Overindulging on greasy burgers and fries will leave you feeling lethargic and inevitably leading you to become one with the couch for the remainder of your day.  You don’t feel motivated to get in some exercise, tend to the garden, or to partake in any other hobbies you enjoy, but rather, you feel tired and not wanting to move until your next birthday. 

Moral of the story, feed yourself properly so you can feel energetic and nourished to do the things you love, to be excellent in the way only you know how to be.  Our society is in need of all that you can offer, so it’s quite imperative you are feeling well and motivated to share with us your passions. 

Perhaps you believe the relationship between food choice, motivation and energy is rather obscure, but I beg to differ.  I urge you to pay attention to how you feel after you eat a nutrient packed meal.  I’m sure it is a feeling you will want to duplicate by making those healthy choices once again!

Let’s heed Aristotle’s wise words and make our meal choices habitually healthy. 

Eat on, friends, and enjoy all that is associated with healthy and delicious dishes! 

Katie

Get more Health & Wellness advice by Clicking Here.

 

About Katie Paige Haarala

Kate Paige Haarala is a registered dietitian (R.D.) from Minnesota who has an undying passion for nutrition education and helping others incorporate healthy dishes into their daily menu.  She graduated from Concordia College in Moorhead, MN with a Bachelor of Arts degree in Food, Nutrition & Dietetics along with a Bachelor of Arts degree in Exercise Science. You can catch more of Katie on her blog by clicking here.

Chef Emily Greenland’s Zucchini Soup

June 5, 2010 / / 0 Comments

We met Emily Greenland of Emily’s Events at an event in Scottsdale and immediately hit it off. In addition to being lovely, she is one of those characters that strikes you with their honesty. What she tells you is the real deal. Emily has been our goto caterer when our best partners and friends need a referral to handle events large and small. She has always made us look good as a result. Try some of her fare yourself with this Zuccini Soup. 

Ingredients:

  • 3 Tablespoons Butter
  • 3 Each Medium Onion, Thinly Sliced
  • 2 Cloves Garlic, Minced
  • 26 Ounces Chicken Broth
  • 4 Each Medium Zucchini, Thinly Sliced
  • 2 Each Stalks of Celery and Leaves, Thinly Sliced
  • 1 Tablespoon Minced Parsley
  • 1 Teaspoon Salt
  • ½ Teaspoon Each:  Dill; Basil Leaves; Fresh Ground Pepper
  • 1 Cup Milk

Procedure:

  1. Heat Butter until melted. Sauté Onions and Garlic until tender but not brown.
  2. Meanwhile, combine Chicken Broth, Zucchini, Celery, Parsley, Salt, Dill, Basil, and Pepper in a large saucepan.  Heat to boiling. Stir in Onion mixture. Simmer 30 minutes.
  3. Blend soup in 2 or 3 batches in blender until smooth.  Return to saucepan and stir in Milk.
  4. Soup may be served Hot or Cold.  Garnish with fresh grated Parmesan Cheese or Lemon Slices.

 Click Here for More Soups of the Week

Contact Emily’s Events for your next occassion  (480) 707-2251

 

 

 

 

 

 

 

 

 

 

Kicking Off Summer with My BFF

June 4, 2010 / / 0 Comments

You know when you are asked to answer a security question for a log in system on your computer and one of the options is “Name of your childhood best friend?” What’s so very cool is when the answer is the same name for 40 years. I have one of those friends, and we went to visit her last weekend.

In fact, it has become our family tradition to pick up our daughter from school the minute it lets out for the summer and head west to LA for a mini-vacation and time well spent with someone to whom we all consider kin. Lucky for me, her mom currently resides with her!  Let the spoiling begin!!

I phoned a few days before we left and talked with ‘the mom.’ I jokingly requested dinner be ready upon our arrival. God love ‘er, she took me seriously and started rattling off menu ideas: fried chicken, lasagna, steaks or chops, “whatever you want, honey.” Knowing my family the way I do and considering that no good food is ingested on a road trip, I asked for soup. Go figure! She made a glorious beef vegetable.

My best friend and I grew up just down the street from each other and our families cooked in a very similar fashion, which is largely due to that farm to table thing that was an everyday element in my hometown. Talk about tapping into the childhood memories. We both had a complete set of barnyard animals, a humungous vegetable garden, apple trees, cattle, pigs and fishing poles. Wild blackberry and raspberry bushes sprouted up like kudzu all over the Valley.

My friend and I did summer sleepovers all the time. In order to spare our parents the sleepless nights caused by giggling girls, we’d pitch a tent in the backyard or set up house in the hayloft.  Even though we lay awake deep into the dark night, sleeping in was never an option. But, we didn’t really care once we smelled the side pork frying and knew that blackberry pancakes were on the griddle.

Childhood food memories are made even more memorable when they can be recreated. Last weekend, the side pork was substituted with bacon, but we did walk across to the neighbors and filled a few buckets with blackberries… those pancakes were just a little bit of heaven for all of us!

I began this bit of a story with a description of my most dear and lasting friendship which then evolved into a depiction of the very special relationship that I have with her mother.  Childhood moms rock, especially when they make you feel at home and cook for you with love.

 

5 Tips to Health Through Food with Kami Pastis: June

June 3, 2010 / / 0 Comments

Kami Pastis is a certified personal trainer, life style educator, group fitness instructor and registered chiropractic assistant in the Phoenix area. From time to time, she enjoys sharing tips with you on eating well for life.

 

5-Tips

  1. The Omnivore’s Dilemma by Michael Pollan is a superb book if you really want to know where (and where not) to source the best food in the country. I’m almost finished with the book and have been enlightened and encouraged to make new food source choices based on my awareness. More home grown veggies & fruits is # 1 on my list as well as supporting my local farmer through CSA (community sponsored agriculture).
  2. The heat is coming so be prepared to drink up on non-caffeinated & non-alcoholic beverages to keep your body working optimally. Herbal iced tea, water with lemon & cucumber (or any fruits) are nice ways to up your hydration.
  3. Eating foods that are mostly water is another way to keep hydrated without having to chug water all day long. Think bell peppers, apples, grapes, watermelon, cucumbers, celery, etc.
  4. Speaking of celery… it has an organic form of sodium that helps your body to adapt to the heat easily. Enjoy it with peanut butter, alone or juice it with some other “juicies” like cucumber and apple for a enzyme rich, deeply hydrating cocktail.
  5. Half your body weight in ounces is the minimum amount of water per day you require. If you spend time outdoors or working out and sweating, your needs increase. Drink accordingly. Also, for every cup of a caffeinated or alcoholic beverage ingested you need 2 cups of water to compensate for their dehydrating effect.

Click here to revisit Kami’s Thai Bliss Soup contribution

Get more Health & Wellness advice by Clicking Here.

 

About Kami

Kamara Pastis is a certified personal trainer, life style educator, group fitness instructor and licensed massage therapist in the Phoenix area. Clinical, therapeutic massage has been her mainstay for seven years where she has experienced the lasting therapeutic changes massage can make in cases with debilitating pain and disfunction. The traditional Thai and Yogi tradition of metta (literally “loving kindness”) is Kami’s healing philosophy. When not healing her patients, Kami is more than blissfully occupied with her husband and three kids.

To contact Kami and learn more about her services Click Here: www.kamaralmt.com or call (602) 622-1046. Tell her you saw her on intotheSoup.com

 

 

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