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December 12, 2017
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community living

Menu for an August day

Heirloom tomato salad
TRR photos by Jude Waterston

By JUDE WATERSTON

[Food writer Jude Waterston has been keeping a daily journal of all the meals she prepares for several years. Here, she shares a day’s worth of meals ideal for late summer, plus a recipe to help you enjoy that ubiquitous summer surplus, the zucchini crop. Laura Silverman is on hiatus, and Waterston will be filling in for her until further notice.]

Zucchini soup for summer

This creamy, cold soup has a touch of curry for added depth and a garnish of toasted slivered almonds. An easy, elegant starter to any meal.

Serves 4
1 tablespoon olive oil
1 medium onion, finely chopped
Kosher or sea salt
2 garlic cloves, minced
2 teaspoons mild curry powder
1 ½ pounds zucchini (about 3 medium), ends trimmed, sliced 1/2-inch thick
1 baking potato, peeled and cut into 1/2-inch cubes
2 cups water
2 cups chicken broth (or you can use water)
1/3 – 1/2 cup slivered almonds, toasted in a non-stick skillet until golden

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 – 5 minutes. Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute. Add the zucchini, potato, water, and chicken broth. Bring to a boil; reduce heat to a simmer and cook until vegetables are tender, about 15 minutes. In batches, puree soup in a blender (do not fill more than halfway) until very smooth. Let cool slightly, then refrigerate in an airtight container until well chilled. Another method is to place the soup in a bowl and put the bowl in a larger bowl filled with ice water. Stir the soup until well chilled, and serve garnished with toasted almonds.

Jude’s journal: Aug. 11

Breakfast

I made a large fruit salad of mango, ruby red grapefruit, strawberries and oranges topped with toasted coconut. I sliced and lightly toasted fennel-semolina bread and covered the slices generously with grated cheddar and havarti cheeses and shredded prosciutto, then ran it under the broiler until the cheese was melted and the prosciutto crisped just a bit.

Lunch

We started with white & yellow corn on the cob, as sweet as could be, with butter and salt, and a salad of four kinds of heirloom tomatoes with extra-virgin olive oil, balsamic vinegar & basil. Finally, we had chilled, creamy zucchini soup, with a touch of curry, topped with slivered toasted almonds.

Dinner

I made fish fillet rollatini: lemon sole fillets topped with homemade bread crumbs, finely grated Parmigiano Reggiano and Romano cheeses, lemon zest, dried oregano and fresh parsley, rolled up and secured with toothpicks. I baked them on a bed of lemon slices doused with fresh lemon juice and sherry after topping the rolled fillets with more flavored bread crumbs, which got crisp and crunchy in the oven.

We also had a cold asparagus salad in a vinaigrette made with champagne vinegar, Dijon mustard, extra-virgin olive oil and fresh tarragon. A fine meal, served with a fruity Sauvignon Blanc and eaten al fresco on the back porch.