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Zucchini Sesame Soup
Jun 30th, 2004

Thanks Hetal! See, just one tiny bit of encouragement is all the pretext I need to keep flooding you all with my food-related ramblings. Be warned!

The best thing I've made recently was yet another recipe stolen from Clotilde's blog (Chocolate and Zucchini). Seriously, she's going to start thinking I'm stalking her. But really, it's just a fabulous blog and I recently read through all her archives and printed out recipes that looked particularly good and fit into my current 'cheap food that's not awash in butter' mandate.

So Zucchini Sesame soup. It's an easy, tasty, summer dish. It's great served with sesame crackers, cut up veggies, cheese, and fruit. I also made a white bean nut butter dip to go with the veggies, but wasn't thrilled with the outcome. It combined a can of white beans with tahini, peanut butter, sun dried tomatoes, and some spices. You would think that the p. butter would be weird in the recipe, but it wasn't. The spices were though - it called for Worcestershire and that combo didn't work for me. I will probably try the white bean and tahini combination again though.

My favorite white bean dip is: a can of white beans (cannelini or large white beans) drained and rinsed, olive oil, fresh rosemary, garlic, lemon juice, and salt to taste. Throw it all in a blender or food processor. This can be served as a dip or as a pasta sauce (some cooked cauliflower tossed with the pasta and white bean sauce is especially yummy). If serving over pasta, mix the dip with a tablespoon or so of the cooking water to thin it.

So, without further ado, the recipe for Soupe de Courgette au Sesame (Zucchini Sesame Soup).


Comments

I so enjoy reading all your recipes. I imagine the poster preparing the food and then I imagine how yummy it tastes.

Mostly I've been making clean out the fridge pastas and salad with all my favorite yummy stuff. Since its summer, I've been making carbonaras (no cream, just cheese and egg) rather than cream sauces.

-posted by Steph on Mar 12th, 2006
My psycho roommate threw out my crockpot but I found another one for $3 at a garage sale. I have to say as I normally don't make it home untill 8:30 or 9pm most nights, this has been a life-saver. In the morning I add random chopped up veggies and meat, sometimes wine, garlic, butter whatever-- and by the time I get home there is a yummy nurturing stew waiting for me. Not high gourmet by any stretch of the imagination, but not bad.

Also, every BBQ or picnic I've gone to this summer I've brought a salad made of mozarrella balls, fresh basil and heirloom tomatoes with a splash of balsamic vinegar and a splash of olive oil, salt, pepper. It takes less than ten minutes and it is always a big hit.

-posted by Allison on Mar 12th, 2006
Allison, I have a wedding crockpot stashed away somewhere. Every once in a while I get the urge to break it out, but then I look up crockpot recipes and they all start with sauteing meet and veggies and then adding them to the pot. Maybe it's just me, but it seems the whole point of a crockpot is so you don't actually have to, you know, cook! So why would I want to be messing around with sauteing onions and pork chunks at 7 AM?

So to saute or not to saute? What does Allison do?

-posted by Kymm on Mar 12th, 2006
No way saute!

I nearly bit mom's head off when she told me to saute first--for all the reason's you've mentioned. I think when you don't saute first, the end product has a mushier texture - which I don't mind, I'm so hungry by the time I get to eat. Might be worth experimenting with...I think I have a zucc bread recipe somewhere that worked out fluffy....I'm house-sitting now but will try to remember when I get back.

-posted by Allison on Mar 12th, 2006
© 2006, Kimberly Cooperrider | kymmco@excite.com