
Whew! Summer is getting hectic around these parts. Suddenly my work load is well, laden with stuff. All of which I'm very very grateful for, but yikes! I think I need another one of me.
I was very good and {mostly} didn't look at blogs last week. Well, maybe just a couple of peeks here and there. But it was helpful to take the week off from posting. I've created a new timesheet to log my client hours as I work, with columns for each client, and one called 'personal.' It'll be my own way of logging all of my hours spent at my desk, scoping out blogs not excluded. I think it'll be quite telling for me.
Summer's humming along at its typical blink-of-an-eye speed. We had some friends over for dinner last night, and thought I'd share some recipes for two things very summer. The zucchini is starting to come in at a mind-boggling pace, so this soup took care of last week's bounty.
chipotle honey butter (for corn)
from sunset magazine, july 2007
combine 2 canned chipotle chiles in adobo sauce (chopped up), 1/2 cup melted butter, 1/3 cup mild-flavored honey, such as clover, 1 garlic clove, minced, and 1/2 tsp salt. (You could blend it all up in the blender, but I just mixed it by hand.) Sooo good, especially on the Colorado Olathe sweet corn that's appearing (and quickly disappearing at the markets!)
cream of zucchini soup with fresh basil - serve chilled this time of year!
from munson farms (near us, in Boulder County). Visit them by going here.
Melt 2 Tbs butter in a 4 qt saucepan over Med heat. Add 1/2 cup chopped green onions (including the green tops). Cook 5 mins 'til softened, stirring occasionally. Add 2 lbs chopped zucchini - about 5 medium (I used some yellow squash too, and it added nice flecks of color). Cook about 3 minutes, stirring occasionally.
Add 3 cups chicken or veg broth, bring to a boil over high heat. Reduce the heat, and simmer uncovered, 20 mins. Add 1/2 cup packed fresh basil leaves. Allow to cool slightly.
Puree the soup in a blender, then stir in 1 1/2 cups half and half, salt and pepper. Serve chilled with a garnish of sour cream or plain yogurt and a basil leaf.
Ciao!
No comments:
Post a Comment