Chilled Asparagus Soup
Serves 6
- 2 tablespoons butter
- 1 cup medium diced leeks
- 3 cloves garlic, minced
- 1½ tablespoons fresh lemon juice
- 3 cups low-sodium chicken broth
- 2 (1-pound) bushels asparagus, trimmed and chopped, additional for garnish
- Salt and pepper to taste
- Heavy cream and red pepper flakes, for garnish
Melt the butter in a saucepan over medium heat. Add the leeks and garlic, tossing in the melted butter to coat. Sauté to soften and brown slightly, then deglaze the pan with lemon juice, removing any browned bits from the bottom of the pan.
Add the chicken broth and asparagus, then bring the contents of the saucepan to a simmer. Cook until asparagus is soft, yet still vibrant green.
Remove from heat and blend smooth in a blender. Taste and season with salt and pepper. Chill fully before serving.
Garnish with blanched asparagus, a splash of heavy cream, and red pepper flakes.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
Zucchini Cakes
Makes 15 cakes
Oil, as needed for pan-frying
2 cups grated zucchini
¼ cup grated onion
1 cup grated Pepper Jack cheese
3 cloves garlic, finely minced
¼ cup frozen corn kernels
1 cup panko bread crumbs
1 large egg
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon lemon juice
2 tablespoons fresh chopped parsley
Sour cream and lemon slices, for serving
Place a frying pan over medium heat. Coat the bottom of the pan with ⅛ inch of oil.
In a mixing bowl, combine all the remaining ingredients. Divide the zucchini mixture into 15 equal servings. Press into ¼-inch thick patties with your hands and gently place into the pan of oil. Fill the pan and cook each patty until browned on the underside, then flip and brown on the other side, repeating with the remainder of the patties. When cakes are browned on both sides, transfer to a paper towel–lined plate to drain and cool slightly before serving.
Serve warm with sour cream and lemon slices.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
WHY FROZEN? Frozen corn doesn’t burn as quickly on the surface of the cake as it cooks, and it tastes fresher than canned.
Creamy Beet Salad
Serves 4
1½ pounds beets (2½ cups cooked and grated)
Water, as needed
½ cup mayonnaise
¼ cup chopped dill
¼ cup chopped walnuts
2 cloves garlic, minced
Salt and pepper to taste
Remove the stems from the beets. Place beets into a pot and fill the pot with water until beets are fully submerged. Bring to a simmer and cover with a lid. Cook the beets until soft when punctured with a fork.
Using a spoon, scrape the rough outer peel from the cooked beets. Once removed, grate beets over a bowl to shred. Once grated, drain off any excess liquid from the grated beets. (If retained, the liquid works great as a natural food coloring for baked goods or homemade pastas, but must be refrigerated until used.)
Once the grated beets are drained, stir in the mayonnaise, chopped dill, walnuts, and garlic. Season with salt and pepper to your tastes. Refrigerate for at least one hour before serving. Serve chilled.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
