Tag: Vichyssoise

The Chef’s Take: Roasted Pear Vichyssoise from Lincoln’s Jenn Louis

by in Chefs and Restaurants, Dining Out, November 26, 2014

“Food is most flavorful when coaxed with very little,” says Jenn Louis, the chef and co-owner of Portland, Oregon’s Lincoln and Sunshine Tavern, as well as Culinary Artistry, a full-service catering business. Louis loves to cook with the seasons and as simply as possible. Nearly everything in her restaurants is made by hand. Her pastas have earned her a reputation as something of an Italian nonna, and in March she’s bringing out a pasta cookbook, Pasta by Hand (Chronicle), focused on the under-loved category of Italian pasta: the dumpling (there’s a lot more going on there than just gnudi).

Read more

Robin’s Healthy Take: Cold Soups for Hot Days

by in Robin's Healthy Take, August 22, 2011
Robin Miller's refreshing tomato-basil gazpacho.

By the end of summer, I start to crave soup. But hot soup doesn’t sound appealing on a sweltering August afternoon. Check out my three favorite, and refreshing, cold soups. The first is my gazpacho, crammed with nutritious vegetables with an extra sweet flavor because I make it with grape tomatoes and canned fire-roasted tomatoes. The Mexican-inspired ceviche is a seafood soup that requires no stove-top cooking because the acid in the fresh lime juice actually cooks the shrimp and tilapia. It’s “Mexican-inspired” because I added jalapeno pepper, green chilies, chili powder, cumin and tortilla chips. It’s a feast for the eyes as well as the palate. The last soup is a lightened-up version of vichyssoise. It’s lighter because I skip the step where you sauté leeks and garlic in butter or olive oil (or a combination) and I used half and half instead of heavy cream. The soup is still creamy and rich but isn’t artery-clogging like the original.

Gazpacho with Fresh Basil

You can certainly make this soup with ripe beefsteak tomatoes – just make sure they’re vine-ripened so they boast their true sweetness. Classic gazpacho has cucumber but I love the flavor zucchini adds to my version.

Serves 4

20 ounces grape or cherry tomatoes

2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained

1 medium zucchini, diced

3 celery stalks, diced

1 yellow bell pepper, seeded and diced

1/4 cup minced white onion

1/4 cup chopped fresh basil

1 teaspoon dried oregano

1 teaspoon red wine vinegar or garlic-flavored red wine vinegar

Salt and freshly ground black pepper to taste

Combine grape tomatoes and fire-roasted tomatoes in a food processor and process until finely minced.  Transfer tomatoes to a large bowl and add remaining ingredients.  Cover with plastic and refrigerate 30 minutes (and up to 24 hours).

Read more