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Showing posts from August, 2016

What Is Vichyssoise?
Nothing More Than a
Simple Leek and Potato Soup

The Recipe: Pronounced VEE-shee-shwaz, vichyssoise is a simple leek and potato soup. Serve it hot on cold days and cold on hot days. Either way, it is, in two easier-to-pronounce words, simply sublime.~recipe updated 2016 for a little weekend + inspiration~
~more recently updated recipes~
For eons, I shunned vichyssoise – that's VEE-shee-shwaz, don’t leave off the last z sound! Its name somehow conjured rotten fish. Its French origin sounded fussy.So wrong! Vichyssoise is a simple soup, ever-so-delicious served cold when the weather's hot – and hot when it’s the weather's cold!It’s an easy soup for novice cooks to master. Better still, the same techniques apply to other homemade soups. This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new "summer easy" recipes all summer long!
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KITCHEN LESSON: VICHYSSOISEH…

Easy Apricot Jam with Rosemary

The Recipe: A small batch of fresh apricot jam, barely sweet and with a bare touch of rosemary and lemon. And then? No canning required! This is a rustic and fruity refrigerator jam that's super-super apricot-y. We can't get enough!
Ah, August and September's bounty! Last week's score was two crates of peaches and tomatoes and three quarts of apricots – all seconds, all on the cheap.Within a few hours, I cranked up the stove to make this year's batch of an old family recipe. (We call it "Sharon's Pickle" for my cousin Sharon, who loves it so much but for others I call Ripe-Tomato Relish with Peaches & Pears.) It's a project, for sure, three hours just to prep the fruits and vegetables, then some hours of cooking, then canning.If you're like me and only can every so often, reviewing my Practical Home Canning Tips is a good way to get back into the groove.
Sharon's Pickle left me with exactly zero energy for turning lovely, perfectly ripe …