VICHYSSOISE

Yield: Approximately 8 cups

The original recipe called for 3 leeks, white part only, split lengthwise, and roasted on a flat sheet at 400°F in the oven until browned before chopping to add to the soup pot. An onion may also be added. Leeks have a unique flavor, pleasant to some and not so appealing to others. They are also costlier than onions. It is interesting to note that this sophisticated rendition of peasant cooking with a French title did not originate in France at all, but, rather, the fashionable Ritz-Carlton Hotel on Madison Avenue at 46^th Street in New York. The year was 1917, and the head chef was a Frenchman named Louis Diat (1885-1957), who later became a regular contributor to the early issues of Gourmet Magazine. One of his favorite recipes was a potato and leek soup given to him by his mother. According to legend, he had planned to serve the soup for the opening of the roof garden.  He made it the day before with the intent of reheating. However, someone, in the confusion, forgot to remove it from the refrigerator. With instant culinary creativity, he left it cold, added cream and sprinkled it with chopped chives. He quickly renamed it “Crème Vichyssoise Glacée”, or Chilled Cream Vichyssoise, in honor of Vichy, the town in which he was born.  The proper pronunciation is “vee shee swahzz” and not “vee shee swah”, because, in the French language, an “e” after the final “s” signals the sound “zzz”. Slice yourself a piece of rustic bread and pour an icy cold light beer or a German Reisling wine to take the heat off all the summer blahs.

           

VICHYSSOISE

4 tablespoons unsalted butter

3 large onions, sliced

2 celery ribs, sliced

2 pounds potatoes, peeled and sliced

1 quart rich chicken broth

½ cup vodka

1 bay leaf

Salt to taste, approximately 1 tablespoon

1 teaspoon white pepper

⅛ teaspoon cayenne pepper

1 cup heavy cream

4 tablespoons chopped chives or scallions

1.                  Melt the butter in a soup pot.  Slice the leeks and onions thin and sauté in the butter until soft.   

2.                  Add the celery, sliced potatoes, chicken broth and bay leaf and bring to a boil. Boil gently 45 minutes.  Add salt and peppers. Cool to room temperature.

3.                  Purée in a blender. You will have to do this in batches.

4.                  Strain the soup into a bowl or plastic container, pushing the thickness through.  Stir in the heavy cream.  Taste for seasoning.  Chill overnight.

5.                  Serve in cream soup bowls that have been chilled in the refrigerator.  Garnish the tops with fresh chives

COLD TOMATO SOUP

Gluten-free

2 teaspoons of instant tapioca may be exchanged for the tomato paste to thicken the soup.

Dill may be exchanged for the basil for a different taste sensation. Some cooks incorporate both into recipes but I personally feel the two spices confuse each other when mixed. This is personal preference. This soup, when made with basil, can change to Tomato-Curry with the addition of one teaspoon curry powder. Delicious!

Yield: Approximately 4 cups after it has been strained

3 pounds ripe beefsteak tomatoes, sliced

1 teaspoon Kosher salt

2 tablespoons granulated sugar

2 cups organic vegetable broth (Pacific® preferred by this foodie)

1 large garlic clove, peeled and split

Large handful of fresh basil leaves, stems removed

½ teaspoon ground thyme or 1 large sprig fresh

½ teaspoon white pepper

1 tablespoon granulated sugar

8 ounces onion (1 small) or 1 large shallot, peeled and chopped

1 bay leaf

2 tablespoons lime juice

Pinch of Hungarian hot paprika or cayenne pepper or hot sauce, if desired.

2 tablespoons tomato paste

Fresh basil leaves, chopped or left whole to decorate. Chopped hard-boiled eggs to decorate.

Optional: Heavy cream or fat-free half & half served on the side to temper the acid

1.                  Combine all the ingredients except the tomato paste in a pot. Bring to a boil. Reduce heat    to low or simmer if soup boils too hard. Cover and cook, gently, 45 minutes. Cool to room temperature. Remove bay leaf.

2.                  Remove to a blender or, if you own one of those fabulous professional hand blenders, known as the “Smart Stick” (priced from $20.00 - $150.00 - The cheap ones work just as well as the expensive). Blend the ingredients until smooth. Strain into a bowl.

3.                  Stir in the tomato paste. Add paprika or cayenne, if desired. Taste for more white pepper and salt. Refrigerate until very cold. Leaving it overnight will allow the flavors to settle.

4.                  Serve topped with basil leaves and, if you wish, chopped egg or chives to decorate.

5.                  Offer fat-free half and half or heavy cream in a cream pitcher to minimize the acid.

SENEGALESE SOUP

 (Senegal is a republic in N. Africa on the Atlantic. Once a French colony, it achieved independence in 1960.) This creamy curry soup that incorporates fresh African ingredients and spices is traditionally served cold, although it is equally delicious hot. This recipe looks long, but is quite uncomplicated.

Adapted from the recipe served at the ‘21’ Club in New York City.

Yield: Approximately 6 servings

2 tablespoons unsalted butter

2 tart (Granny Smith) apples, peeled and chopped

1 large yellow onion, chopped coarse

1-2 garlic cloves, chopped

2 ribs celery, chopped

1 large carrot, chopped

¼ cup black raisins

1 tablespoon all-purpose flour

(Gluten intolerant? Exchange the flour with a medium potato, peeled and sliced thin)

1 tablespoon curry powder

½ teaspoon ground ginger or 1 teaspoon minced fresh ginger

4 cups chicken broth

½ cup heavy cream

Major Grey® Chutney to garnish

1.      In a heavy soup pot, bring the butter to the bubbling point over medium heat. Add the apples, onion, garlic, celery, carrot and raisins. Reduce the heat to low and cook very slowly until the onion, garlic celery and apples have softened. Add the flour (potato), curry and ginger.

2.      Slowly stir in 2 cups of the chicken broth, bringing the soup to a full boil. Reduce heat to medium-low and boil gently 10 minutes, covered. Remove from the heat to cool 15 minutes.

3.      Transfer the soup to an electric blender and blend smooth. Return to the pot.

4.      Slowly stir in remaining 2 cups chicken broth. Bring to a boil. Reduce heat to medium-low and cook 45 minutes or longer, covered.

5.      Taste for salt and pepper.

6.      Pour the soup through a strainer into a large bowl or container.

7.      Cool and refrigerate several hours or overnight.

8.      Stir in the heavy cream directly before ladling into bowls topped with a spoonful of chutney.

AVOCADO SOUP

Yield: Approximately 4-6 servings

1 ripe large Florida or 2 Hass avocados, peeled, pitted and diced

2 tablespoons lime juice

3 cups vegetable broth or unsweetened coconut milk

2 tablespoons chopped fresh dill or 1 tablespoon dried

2 cups Romaine lettuce, chopped

2 tablespoons minced cilantro leaves

3 scallions, green part only, minced

1 teaspoon chili powder

1 teaspoon ground coriander

½ teaspoon ground cumin

Optional: 1 ounce melon liqueur

1.      Combine ingredients in a blender and blend smooth. Refrigerate until very cold.

2.      Top with a spoonful of plain yogurt or sour cream, chopped tomatoes and bell peppers of choice.

BERRY CHILLED FRUIT SOUP

Yield:  Approximately 8 cups with fruit

1 bottle (750 ml.) sweet wine, such as Riesling or Beringer® Zinfandel

3 tablespoons quick cooking tapioca

1 vanilla bean or 1 teaspoon vanilla extract

2 tablespoons granulated sugar

Pinch of salt

Handful fresh mint leaves or 2 tablespoons Crème de Menthe liqueur

10 ounce package frozen strawberries or raspberries in syrup

1 cup fresh raspberries

1 cup fresh blueberries

1 cup fresh strawberries

1 tablespoon lemon juice

¼ cup granulated sugar

Fresh mint leaves

1.                  Bring wine, tapioca, vanilla bean, mint leaves, sugar and salt to a boil. Boil gently until mixture reduces to 3 cups. Pour through a fine strainer, discarding mint and vanilla bean.

2.                  Purée frozen strawberries in a blender.  Strain into wine mixture through a fine strainer to remove seeds. Refrigerate several hours or overnight.

3.                  Toss fresh berries in the lemon juice and sugar and stir into the soup, leaving some to decorate. Ladle into individual glass bowls and decorate with reserved berries and mint leaves.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

Edible Flowers and Recipes

EDIBLE FLOWERS

Beautiful flowers growing in the garden are a miracle of wonder. Gathered flowers arranged in a vase are luxuriant. A floral corsage for the shoulder or wrist given by a young suitor to his date to wear at graduation prom or an old suitor to glorify another anniversary celebration says, “You’re special”. Flowers in the hair create a romantic, youthful aura. Flowers are never out of style, never out of vogue, always acceptable as gifts for any occasion.

Flowers in the stomach? Whoa, wait a minute! Herbs that produce flowers are good. Aromatic buds that will become citrus make lovely decorations. Candied violets on wedding cakes are traditional. But, Tulips stuffed with tuna or chicken salad? Lilacs mixed with cream cheese on white bread? Fried dandelions? Chopped daylilies in buttermilk pancakes? Whoa, wait a minute!

In 1787, a Frenchman named Parmentier purchased fifty acres of poor farm land to grow potatoes in hopes his thesis listing the potato as an edible vegetable in times of food shortage might convince his countrymen to accept the cheap food used on ships because of its long storage properties and ascorbic acid that kept sailors from getting scurvy. However, the French refused to accept this anomaly under any circumstances, convinced that the vegetable was dangerous because of its ‘weakening properties’ and unfit for human consumption. However, the purple and white flower became a popular inedible ornament on the dinner plate of the upper class. No one ever considered tasting the flower.

Throughout the ages, flowers have been associated with magic. The rose, in particular, was used in ‘Love Spells’. People wore fresh pink roses on their lapels to attract friends and red to encourage romance. Rose petals were used in ‘dream pillows’, in oils and candle wax in the belief they attracted friends and brought love. They were added to bath water to become attractive to the opposite sex and rubbed on the forehead to radiate charisma.

Mint is referred to in the Bible as a tithe to be used in place of money. Nineteenth century Victorians considered it a symbol of virtue and warmth. Mint leaves have been employed medicinally since the first century A.D. for upset stomachs and flu and as a cure for hiccups. Inhalation of the leaves in boiling water is still recommended for head colds and asthma. People drink mint tea instead of aspirin to relieve premenstrual headaches.

Fried zucchini blossoms are considered a delicacy in fine restaurants in Italy served as an antipasto, or eaten with the entrée. The flower is delicately seasoned, lightly battered, gently fried to a golden color of crisp perfection and piled high on platters set in the center of the table. Some restaurants stuff them with light herbs and bread crumbs, or even bits of prosciutto, but no embellishments are necessary. Of all the edible blossoms, this is the sweetest. Anyone who has been privileged to eat them recounts the experience as memorable. Easy to grow, but difficult to snatch the open flowers at precisely the right time, they should be picked in the morning when the sun is high in the sky and the day is still cool. The female flower is more desirable than the male because it has the tiny edible beginnings of the courgette (squash) at the top of its stem.

Another favorite mild blossom is the nasturtium. Easily grown in large pots, the nasturtium, zucchini, pansy and many varieties of violets are easiest and most prolific to grow. The borage plant also grows quickly and to great heights, but, although its little purple flower tastes like a cucumber, its leaves, when touched, are prickly and sting the skin – not a user-friendly plant.

If you collect and dry a combination of rose petals, white jasmine, lime, marigold and chamomile flowers, one tablespoon infused in a cup of boiling water will provide outstanding aromatic tea.

The Dandelion flower makes a delicious wine but is best known for its cleansing property as a diuretic and relief for common stomach problems. Combine 1 pint water that has been brought almost to the boiling point with a handful of flower tops. Allow the mixture to steep (soak together) ten minutes. Strain and drink. The bitter dandelion leaves and petals give an interesting zing when added sparingly to salads with other greens.

Marigold flowers, infused in water brought almost to the boiling point, are recommended for early symptoms of the flu, fever, rheumatism, jaundice, and painful menstruation.

Basil leaves may be added to practically everything, from salads and meats to soups and gravies. Most people discard the white cone of flowers. More potent than the leaves, they add marvelous flavor during the cooking process and beautiful decoration on the plate. The green cone with its tiny white flowers that will become new seeds to dry and plant are more potent than the leaves and add marvelous flavor during the cooking process as well as a beautiful decoration on the plate.

The anise flavor of the uncooked Tarragon leaf is my favorite dynamite enhancement to vegetables, fish, poultry, and a variety of salads. Its tiny, yellow flowers are precious as a decoration on any plate. Set on top of cold soups, such as cucumber and potato, they provide the perfect touch of extra flavor. When tarragon is added during the cooking process, it is most important to add at the end. If it is added too early, it will impart a bitter taste to a sauce rather than the sweet, delectable licorice flavor.

Roses and violets are the most romantic of all the edible flowers. Pink roses were worn to attract friends, while red brought romance. The ancient Greeks and Romans employed violets to cure everything from insomnia and gout to headaches. The color of the violet was most important during Victorian times. Blue symbolized faithfulness, purple for thoughts everlasting, white for constraint or modesty, and white for pastoral happiness. The flowers make delicious tea and flavoring for salads. A member of the pansy family, they decorate any plate with a kaleidoscope of colors. The flavor of these flowers is sweet with a slightly tingly aftertaste.

Sage, known as the herb of wisdom and magic, has a particularly beautiful flower. Many people in the middle ages carried a charm with sage to disarm evil and clear the environment of adverse influences.

Hard and fast rules govern the culinary use of flowers. First of all, some flowers are poisonous and must never, no matter how lovely to observe, be placed near food. Secondly, just because a flower is not poisonous, doesn’t mean it’s edible. And, third, some flowers considered edible cause severe allergic reactions in some people. One of these is the tulip. Never eat flowers purchased from florists, nurseries or garden centers. Usually they have been treated with pesticides. Never eat flowers picked from the side of the road. They may be contaminated with herbicides or exhaust fumes from automobiles. Eat only flowers grown organically or from your own garden where you know they have been protected from foreign matter. Remove pistils and stamens from all flowers before eating. Eat only the petals (and courgette from female squash flowers). If you have hay fever, asthma or allergies, stay away from all flowers. If you unknowingly eat food containing flowers and have difficulty breathing, change in heartbeat, nausea, or any other toxic reaction, seek medical help immediately, bringing the flower with you.

If you plant edible flowers, you must follow certain safety rules. Do not use pesticides unless they are specifically labeled for use on edible crops. Do not eat flowers picked from the side of the road. Do not eat flowers from florists, nurseries or garden centers.


TARRAGON-BASIL TOMATO SOUP
Yield: 4 Servings
Serve hot or cold

10 ounce can condensed tomato soup
½ cup finely chopped fresh fennel bulb
2 cups half and half (or milk, or 2% milk for diet restrictions)
2 tablespoons granulated sugar
1 tablespoon minced fresh tarragon leaves
1/3 cup basil flowers, reserving some for garnish
Optional: 2-3 tablespoons Pernod brandy

1. In a saucepan, stir fennel into the condensed tomato soup. Over low heat, slowly stir in half and half and sugar. Raise heat to medium and continue stirring until smooth and very hot. Add sugar and minced tarragon. Stir in basil flowers, leaving some for garnish. Do not allow mixture to boil.
2. Portion into soup bowls and garnish with reserved basil flowers. To serve chilled, refrigerate several hours.


ROSEMARY CHICKEN
Yield: 4 Servings

4 boneless, skinned chicken breast halves
Salt and pepper
Unflavored fine bread crumbs
3 tablespoons unsalted butter or butter substitute
2 tablespoons rosemary flowers, chopped
Juice of 1 lemon (1 ½ tablespoon)

1. Pound chicken breasts to one-quarter inch thickness. Sprinkle lightly with salt and pepper and coat lightly with bread crumbs.
2. Melt butter in a non-stick skillet and add chicken breasts. Add rosemary flowers. Cover skillet and cook on one side 5 minutes. Remove cover. Turn breasts and cook on the other side until browned.
3. Sprinkle with lemon juice and spoon pan juices over to serve.



COLD CUCUMBER SOUP
Yield: 6 Servings
2 ½ cups chicken broth or vegetable broth
1 ½ cups water
2 potatoes, skinned and sliced
1 large clove garlic
1 onion or 2 white leek bulbs
½ teaspoon salt, or, to taste
½ teaspoon black pepper, or, to taste
1 bay leaf
1 teaspoon chopped thyme leaves or ½ teaspoon ground thyme
1 teaspoon dill
¼ teaspoon ground cloves
1 large or 2 medium cucumbers
Fresh chives or scallion greens
Handful of purple borage flowers

1. Bring all ingredients to a boil, reserving the cucumbers, scallion greens and borage flowers for later. Cover and reduce heat to medium. Boil gently 45 minutes. Taste for seasoning. Cool. Remove bay leaf.
2. Pour the cooled mixture into a blender in batches to purée. Remove to a large bowl or jar. Refrigerate until very cold.
3. Skin, seed and chop cucumbers into small pieces. Chop scallions or chives. Stir into soup. Ladle into bowls. Top with borage flowers.
NOTE: If you like it creamy, stir in ¼ cup yogurt, sour cream or heavy cream before ladling into bowls.

FIORI FRITTI (Fried Flowers)
8 fresh female zucchini flowers, open
¾ cup self-rising flour
½ teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
1 extra large egg, separated
3 tablespoons ex virgin olive oil
4 or more tablespoons water
Optional: A tiny piece of anchovy for the centers
Canola or vegetable oil to deep fry

1. Wash flowers under cool, running water. Remove the internal pistils. Set stems in cold water until ready to fix.
2. Combine flour with the salt, white pepper and nutmeg. Mix the egg yolk with the olive oil. Stir into the flour mixture. Stir the water in by tablespoons until batter is quite thin. Let stand 45 minutes.
3. Beat the egg yolk until it reaches the thick frothy stage, but not stiff. Stir it into the flour mixture.
4. Dry the flowers gently with paper toweling. Remove the stems, leaving the courgette in place. Remove any green leaves. If desired, push a tiny piece of anchovy into the centers of the flowers where the pistils were removed.
5. Heat enough oil in a pot to deep fry. Stir the batter. Dip the flowers in. Shake off excess. Deep fry until golden. Serve hot and crunchy.


STUFFING FOR NASTURTIUM AND SQUASH BLOSSOMS
Softened cream cheese mixed with chopped scallion greens or chives, and/or chopped basil with a touch of black pepper or lemon pepper. Carefully fill the flower heads. Close a few petals over, leaving the rest open. Refrigerate. Serve cold.


ROSE SALAD DRESSING
Make rose vinegar: Place a handful of washed and dried rose petals in several cups white balsamic vinegar. Let mixture stand at least 3 days. Remove flowers.
Make dressing: Combine 1 cup rose wine vinegar, 1 cup sunflower oil and 1 tablespoon sugar with petals from 4 large pink roses. Mix well. Toss with baby greens and orange segments. Divide onto salad plates. Place a rose on the side of each to decorate.

PANSY PASTA SALAD
Yield: 4 Servings

1 pound small narrow Ziti
4 tablespoons (1/4 cup), or more, extra virgin olive oil
Salt and pepper to taste
1 sweet orange pepper
1 sweet red pepper
1 fennel bulb
6-8 different colored pansies

1. Cook Ziti al dente. Drain and toss with oil, salt and pepper.
2. Cut out the center core and seed the peppers. Place them on a piece of foil under the broiler. Brown on all sides, turning with tongs after each side has browned. Close the foil around the peppers so no air escapes for 5 minutes. Remove foil and peel off the skins. Slice the peppers into very thin strips. Toss with the Ziti.
3. Slice the fennel bulb into very thin strips. Toss with the Ziti.
4. Serve with pansy petals over the top.



Tune in Comcast Channels 22 & 199 to watch host, Valerie Hart, interview chefs in their kitchens in "The Back of The House"