Chilled Cucumber Soup

Serves 4 to 6
Total time: about 20 minutes, plus chilling time
This recipe is from Los Angeles Times test kitchen director Donna Deane.

2 European cucumbers (about 1 lb. each), but into 2-inch chunks
2 c. plain yogurt
1 clove garlic, finely mined
1 tsp. white wine vinegar
3/4 tsp. salt
1/4 tsp. white pepper
2 tbsp slivered radish (1 to 2 radishes), reserved in ice water
Maldon sea salt
4 small basil leaves, cut into julienne strips

In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.
Stir in the garlic, vinegar, salt and pepper. This makes about 6 cups soup.
Cover and refrigerate several hours or overnight until well chilled.
To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.

Lemon-Basil Cucumber Salad

I found this recipe in one of Chris’s farming magazines and it sounds so yummy!

Lemon-Basil Cucumber Salad
2 1-pound cucmbers
1 medium red onion, halfed and thinly sliced (about 1 cup)
1 lemon, peeled and thinly sliced
1/3 cup lightly packed basil leaves, thinly sliced
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon coarse sea salt or salt
Ground black pepper

Remove strips of peel lengthwise from cucumbers or peel cucumbers.  Thinly slice (4-1/2 cups when sliced).

In a large bowl combine cucumbers, onion, lemon, and basil leaves, set aside.  In a small bowl whisk together the lemon juice, olive oil, and salt until well combined.  Pour over cucumber mixture and toss to coat.  Season to taste with additional salt and pepper.  Serve immediately or cover and let stand up to 2 hours (add basil just before serving).  Makes 6 servings.

Green Bean Casserole

I found this on the Food Network, compliments of Paula Deen.  My only cooking responsibility this year is the Green Bean Casserole so I thought I should make it the best Green Been Casserole ever.  If it turns out that this recipe isn’t it, I’ll always wish it was, lol.

Green Bean Casserole

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar

Preheat the oven to 350 degrees F.Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Sagaponack Corn Pudding

I also found this from the Barefood Contessa. I love all the corn recipes with corn in season right now!

Sagaponack Corn Pudding

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Cheddar Corn Chowder

I saw this on Barefoot Contessa today and it is a limited time recipe. It looks delicious and I think I’ll try it tonight!

Cheddar Corn Chowder

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Spinach Quiche

Spinach Quiche from Living Waters Ranch
1 9 inch pastry shell
1 c. grated swiss cheese
1 (10-oz.) pkg. spinach, cooked and drained
1-1/4 c. half-and-half
3 eggs
1 tsp. salt
1/2 tsp. pepper
2 T. butter

Preheat oven to 450 degrees. Bake pie shell for 5 minutes. Reduce heat to 375 degrees. Spread 3/4 of cheese and spinach on the bottom of quiche pastry. Beat the cream, egg, salt and papper until frothy. Pour over cheese and spinach. Sprinkle with remaining cheese. Dot with butter. Bake for 25-30 minutes or until filling is set. You can substitute broccoli for the spinach if desired. **I really enjoyed this dish but I like spinach and I like quiche. My family put up with it (i.e. liked it well enough to eat it but I had to take care of the leftovers myself)**