Monday, July 28, 2008

two fantabulous summer recipes

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.


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