My Perfect Chocolate Milkshake
Serves 1
2 generous scoops high-quality vanilla ice cream
1 cup milk
1 1/2 tablespoons rich chocolate sauce
Mix well in blender or milkshake machine.
Note: Adjust proportions to suit your own taste. For thicker shakes, use more ice cream or less milk. For more chocolate flavor, use more chocolate sauce. You can also substitute chocolate ice cream for vanilla, but our panel of researchers found that with both chocolate ice cream and chocolate sauce, the shake was "too chocolaty."
Jambalaya
Makes 6 servings
1 tablespoon olive oil
1 large onion, chopped
2 medium cloves garlic, peeled and minced
1 large green bell pepper, chopped
2 celery stalks, diced
3 tablespoons fresh Italian parsley, minced
4 ounces extra-lean smoked ham, cut into 1/2 -inch cubes
5 ounces skinless, boneless chicken breast, diced
1 large bay leaf
1 teaspoon cayenne pepper
28-ounce can diced tomatoes
8-ounce can tomato sauce
3/4 cup brown rice, uncooked
1 1/2 pounds medium shrimp, peeled, deveined and chopped into bite-sized pieces
additional salt and cayenne pepper, to taste
Add oil to a large nonstick saucepan. Over medium heat, saute onion, garlic, green pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf and cayenne pepper. Cook, stirring often, 5 to 6 minutes.
Add tomatoes (with juice), tomato sauce and 1 3/4 cup cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil.
Lower heat and simmer, uncovered, for 45 minutes or until rice is cooked and most of the liquid is absorbed. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.
Per serving: 340 calories; 7 grams total fat (1.5 grams saturated fat)
Greek Mushroom Pita Pizza
Preparation time: 15 minutes; cooking time: 15 minutes
Makes 4 servings
four 5-inch pitas
1 tablespoon olive oil
12 ounces fresh white mushrooms, sliced (about 4 cups)
1/2 cup chopped onion
1/2 cup diced plum (Roma) tomatoes
1 1/2 cups (6 ounces) shredded mozzarella cheese
6-ounce can solid white tuna in water, drained and flaked
1/4 cup sliced, pitted black olives
1/3 cup (2 ounces) crumbled feta cheese
oregano leaves and crushed red pepper (optional)
Preheat oven to 450 degrees or prepare grill. Place pitas on a baking sheet or pizza pan, or directly on grill; bake or grill, turning once, until lightly toasted, about 5 minutes; set aside. In a large skillet, heat oil until hot. Add mushrooms and onion; cook, stirring occasionally, until most of the liquid evaporates, about 5 minutes. Add tomatoes; cook, stirring occasionally, until softened, about 3 minutes; set aside.
Sprinkle each pita with 1/4 cup of the mozzarella; then layer with equal amounts of the tuna, olives, feta, mushroom mixture and remaining mozzarella. Bake until cheese is melted, about 7 minutes. Serve immediately sprinkled with oregano leaves and crushed red pepper, if desired.
Per serving: 449 calories; 19 grams fat; 29 grams protein; 42 grams carbohydrate
--The Mushroom Council
Parmesan Portobello 'Burgers' With Roasted Red Pepper Spread
Preparation time: about 10 minutes; cooking time: about 20 minutes
Makes 4 servings
SPREAD:
1/3 cup reduced-fat mayonnaise
1/4 cup finely chopped roasted red pepper
1 garlic clove, minced
1 1/2 teaspoons lemon juice
BURGERS:
1/2 cup toasted wheat germ
1/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning blend
1/2 teaspoon salt
2 egg whites
1 tablespoon water
4 portobello mushroom caps (3 1/2 - to 4-inch diameter)
cooking spray
four 1-ounce slices part-skim mozzarella cheese
4 whole-grain rolls
4 slices tomato, optional
red-leaf lettuce or spinach leaves
To make the spread: Combine mayonnaise, red pepper, garlic and lemon juice in small bowl; set aside.
Heat oven to 400 degrees. Spray baking sheet with cooking spray.
To make the "burgers": Combine wheat germ, Parmesan cheese, Italian seasoning blend and salt in shallow dish; mix well. In a second shallow dish, beat together the egg whites and water until frothy. Dip mushroom caps into beaten egg whites, then into wheat-germ mixture, coating completely. Repeat. Place mushrooms stem-side down on baking sheet. Spray lightly with cooking spray.
Bake 14 to 18 minutes or until mushrooms feel tender when pierced with the tip of a sharp knife and coating is crisp. Top each with 1 slice mozzarella cheese; bake 1 minute or until cheese is melted.
To serve: Spread mayonnaise mixture on inside surfaces of rolls. Place warm mushroom, tomato and lettuce on roll bottom; cover with roll top.
Per serving: 350 calories; 16 total fat (6 grams saturated fat), 30 milligrams cholesterol, 950 milligrams sodium, 32 grams carbohydrate, 4 grams dietary fiber, 21 grams protein
--Kretschmer Wheat Germ
Savory Portobello Pizza
Preparation time: 15 minutes; cooking time: 22 minutes
Makes 6 to 8 slices
2 tablespoons olive oil
1 medium-sized onion, thinly sliced
1 small red bell pepper, cut in strips
2 portobello mushroom caps, sliced
1 teaspoon minced garlic
1/2 teaspoon oregano or Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups shredded mozzarella cheese
one 12-inch pre-baked pizza crust
Preheat oven to 450 degrees or prepare grill. In a large skillet, heat oil over medium-high heat. Add onion and bell pepper; cook and stir until tender, about 5 minutes. Add mushrooms, garlic, oregano, salt and pepper; cook and stir until mushrooms are tender, about 10 minutes.
Sprinkle 1 cup of the mozzarella over pizza crust; spoon mushroom mixture evenly over surface. Top with the remaining 1/2 cup cheese. Place pizza on a baking sheet or pizza pan, or directly on grill. Bake or grill until cheese melts, about 7 minutes.
Per serving: 431 calories, 16 grams fat, 8 grams protein, 38 grams carbohydrate
--The Mushroom Council
Light and Fluffy Yellow Cake
Preparation time: 20 minutes; baking time: 25 to 35 minutes
Makes 16 servings
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1 cup (2 sticks) butter or margarine
1 1/4 cups sugar
3 eggs
2 teaspoons vanilla extract
3/4 cup sour cream, plain yogurt or buttermilk
Preheat the oven to 350 degrees. Grease two 8- or 9-inch cake pans.
In a medium bowl, combine the flour, baking soda, baking powder, salt and ginger. In a separate mixing bowl, cream together the butter and sugar using an electric mixer.
Add the eggs and vanilla. Scrape down the sides of the bowl occasionally.
Alternate adding the flour mixture and the sour cream to the butter mixture, beginning and ending with the flour. Stir just enough to combine, but don't over-mix. Divide the batter evenly between the pans.
Bake until golden-brown around the edges and the center springs back when you touch it, 30 to 35 minutes for the 8-inch pans, 25 to 30 minutes for the 9-inch pans. Cool for 10 minutes before removing the cakes from the pans. Cool completely before frosting.
Trim both the tops, if necessary, with a serrated knife to even out the layers.
Per serving: 263 calories (134 from fat); 15 grams fat (9 grams saturated); 76 milligrams cholesterol; 195 milligrams sodium; 30 grams carbohydrate (0 grams dietary fiber); 3 grams protein
Basic Vanilla Buttercream Frosting
This all-purpose buttercream frosting is smooth and sweet. It goes well with just about any cake you make. You can add many different flavors, including almond or lemon extract, or use sour cream instead of heavy cream.
Preparation time: 10 minutes
Makes 3 cups
3/4 cup (1 1/2 sticks) butter, softened
5 to 6 cups confectioners' sugar
6 to 7 tablespoons heavy cream or milk as needed
2 teaspoons vanilla extract
pinch of salt
Cream the butter in a mixing bowl. Slowly beat in 2 cups of the sugar until smooth and creamy. Alternate adding the remaining sugar and the cream in batches, and beat until smooth and creamy, about 2 minutes.
Add the vanilla and salt and beat until smooth. Refrigerate the frosting if you're not using it immediately.
Vary it: Beat in 4 to 6 ounces melted semisweet chocolate with the vanilla and salt if you want a chocolate buttercream frosting.
White Grape Gazpacho
Serves 4 to 6
4 slices stale country bread, crusts removed
1 1/4 cups blanched almonds, coarsely chopped
2 garlic cloves, chopped
1/2 cup fruity olive oil, walnut, grapeseed or almond oil
1/4 cup sherry vinegar
2 cups white grape juice
2 cups ice water
1 tablespoon coarse salt, or to taste
24 seedless white grapes, halved
Soak the bread in cold water for 15 to 20 minutes. Meanwhile, combine the almonds and the garlic in a blender or food processor and blend until the almonds are very finely ground, almost to a paste. Reserve in the blender.
Squeeze out the excess water from the bread and you will end up with balls of dough. Add the bread to the almonds and process till smooth. With the motor running, add the oil in a thin stream, then the vinegar, scraping down the sides often. Add the grape juice and ice water 1 cup at a time, blending after each addition. Season with the salt and blend again. Chill at least 6 hours before serving. Serve in chilled soup bowls and garnish with the grapes.
--"Cooking With Too Hot Tamales: Recipes and Tips From the Television Food Network's Spiciest Cooking Duo," by Mary Sue Milliken and Susan Feniger (William Morrow & Co., 1997)
Loaves and Fishes White Gazpacho
Serves 4 to 6
2 chopped and seeded red peppers
1 1/2 green peppers
1 finely chopped medium red onion
2 1/2 cups plain yogurt
3 tablespoons white-wine vinegar
2 teaspoons salt, plus more if needed
2 teaspoons ground white pepper, plus more if needed
1/2 cup white or red seedless grapes
1/2 cup heavy cream
3 cucumbers, peeled, seeded and chopped
3 to 5 minced garlic cloves, chopped
2 1/4 cups chicken stock
Place the chopped red peppers, green peppers and red onion in a large ceramic bowl. Add the yogurt, vinegar, salt, white pepper, grapes and heavy cream and stir. In a food processor or blender, puree the cucumbers with the garlic cloves and chicken stock. Pour this mixture into the bowl, stir, season to taste and chill.
Tomato and Corn Soup With Fresh Basil
Serves 4 to 6
2 tablespoons olive oil
2 leeks, white part only, finely chopped
5 large tomatoes, about 2 1/2 pounds total weight, seeded and coarsely chopped
2 tablespoons all-purpose flour
2 1/2 cups corn kernels, cut from about 3 ears of corn; corncobs reserved and cut in half (sweet white corn is the best for this soup)
8 fresh basil leaves, plus sprigs for garnish
1 tablespoon plus 1 teaspoon tomato paste
3 cups chicken stock
salt and freshly ground pepper
In a large nonaluminum soup pot over medium heat warm the oil. Add the leeks and saute until softened, about 5 minutes. Add the tomatoes and cook until slightly softened, about 3 minutes. Add the flour and cook, stirring constantly, for 2 minutes longer.
Add the corn kernels, corncobs, basil leaves, tomato paste and stock. Bring to a boil and simmer over medium-low heat for about 25 minutes. Remove from the heat and discard the corncobs.
In a blender or food processor, puree the soup in batches until smooth. A blender will work much better in breaking down the corn. Pour the pureed soup through a fine-mesh sieve into a serving bowl.
Season to taste with salt and pepper. Let cool to room temperature and then cover and refrigerate for at least 4 hours.
Taste and adjust the seasoning before serving. Salt will bring out the taste of the tomato, while black pepper will highlight the sweetness of the corn. Serve in chilled bowls with a sprig of basil, or some chopped leaves and maybe a garlic crouton.
--Adapted from "Soup," a Williams-Sonoma cookbook by Diane Rossen Worthington (Simon & Schuster, 2001, $16.95)
Almond Blueberry Sour-Cream Coffeecake
Makes one 10-inch bundt cake
FILLING:
7-ounce package almond paste, chilled
1 pint blueberries, washed and stemmed
2 tablespoons flour
2 teaspoons grated lemon rind
CAKE BATTER:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) butter, room temperature
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons powdered sugar for dusting cake
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan (a coated pan needs only to be sprayed).
To make the filling: Grate the almond paste into a medium bowl. Add blueberries, flour and lemon rind. Mix well and set aside.
To make the cake: Sift the flour with the baking powder, baking soda and salt. Set aside.
Beat together the butter and sugar until smooth. Add the eggs, 1 at a time, beating well between each one. Scrape down the bowl and beat until light and fluffy. Mix in the vanilla extract. Add the sifted flour to the creamed ingredients, alternately with the sour cream, ending with flour.
Spoon 1/3 of the batter into the bundt pan and top with 1/2 of the reserved blueberry mixture. Repeat with 1/3 batter, topping with remaining berries and ending with batter. Bake for 45 minutes or until cake is a deep golden color and toothpick inserted near center comes out clean.
Cool on wire rack for 20 minutes. Gently loosen the sides of cake with a thin spatula and invert on the wire rack to finish cooling. Dust with powered sugar to serve.
--From Andre Prost Inc., Odense Almond Paste
Serves 1
2 generous scoops high-quality vanilla ice cream
1 cup milk
1 1/2 tablespoons rich chocolate sauce
Mix well in blender or milkshake machine.
Note: Adjust proportions to suit your own taste. For thicker shakes, use more ice cream or less milk. For more chocolate flavor, use more chocolate sauce. You can also substitute chocolate ice cream for vanilla, but our panel of researchers found that with both chocolate ice cream and chocolate sauce, the shake was "too chocolaty."
Jambalaya
Makes 6 servings
1 tablespoon olive oil
1 large onion, chopped
2 medium cloves garlic, peeled and minced
1 large green bell pepper, chopped
2 celery stalks, diced
3 tablespoons fresh Italian parsley, minced
4 ounces extra-lean smoked ham, cut into 1/2 -inch cubes
5 ounces skinless, boneless chicken breast, diced
1 large bay leaf
1 teaspoon cayenne pepper
28-ounce can diced tomatoes
8-ounce can tomato sauce
3/4 cup brown rice, uncooked
1 1/2 pounds medium shrimp, peeled, deveined and chopped into bite-sized pieces
additional salt and cayenne pepper, to taste
Add oil to a large nonstick saucepan. Over medium heat, saute onion, garlic, green pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf and cayenne pepper. Cook, stirring often, 5 to 6 minutes.
Add tomatoes (with juice), tomato sauce and 1 3/4 cup cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil.
Lower heat and simmer, uncovered, for 45 minutes or until rice is cooked and most of the liquid is absorbed. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.
Per serving: 340 calories; 7 grams total fat (1.5 grams saturated fat)
Greek Mushroom Pita Pizza
Preparation time: 15 minutes; cooking time: 15 minutes
Makes 4 servings
four 5-inch pitas
1 tablespoon olive oil
12 ounces fresh white mushrooms, sliced (about 4 cups)
1/2 cup chopped onion
1/2 cup diced plum (Roma) tomatoes
1 1/2 cups (6 ounces) shredded mozzarella cheese
6-ounce can solid white tuna in water, drained and flaked
1/4 cup sliced, pitted black olives
1/3 cup (2 ounces) crumbled feta cheese
oregano leaves and crushed red pepper (optional)
Preheat oven to 450 degrees or prepare grill. Place pitas on a baking sheet or pizza pan, or directly on grill; bake or grill, turning once, until lightly toasted, about 5 minutes; set aside. In a large skillet, heat oil until hot. Add mushrooms and onion; cook, stirring occasionally, until most of the liquid evaporates, about 5 minutes. Add tomatoes; cook, stirring occasionally, until softened, about 3 minutes; set aside.
Sprinkle each pita with 1/4 cup of the mozzarella; then layer with equal amounts of the tuna, olives, feta, mushroom mixture and remaining mozzarella. Bake until cheese is melted, about 7 minutes. Serve immediately sprinkled with oregano leaves and crushed red pepper, if desired.
Per serving: 449 calories; 19 grams fat; 29 grams protein; 42 grams carbohydrate
--The Mushroom Council
Parmesan Portobello 'Burgers' With Roasted Red Pepper Spread
Preparation time: about 10 minutes; cooking time: about 20 minutes
Makes 4 servings
SPREAD:
1/3 cup reduced-fat mayonnaise
1/4 cup finely chopped roasted red pepper
1 garlic clove, minced
1 1/2 teaspoons lemon juice
BURGERS:
1/2 cup toasted wheat germ
1/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning blend
1/2 teaspoon salt
2 egg whites
1 tablespoon water
4 portobello mushroom caps (3 1/2 - to 4-inch diameter)
cooking spray
four 1-ounce slices part-skim mozzarella cheese
4 whole-grain rolls
4 slices tomato, optional
red-leaf lettuce or spinach leaves
To make the spread: Combine mayonnaise, red pepper, garlic and lemon juice in small bowl; set aside.
Heat oven to 400 degrees. Spray baking sheet with cooking spray.
To make the "burgers": Combine wheat germ, Parmesan cheese, Italian seasoning blend and salt in shallow dish; mix well. In a second shallow dish, beat together the egg whites and water until frothy. Dip mushroom caps into beaten egg whites, then into wheat-germ mixture, coating completely. Repeat. Place mushrooms stem-side down on baking sheet. Spray lightly with cooking spray.
Bake 14 to 18 minutes or until mushrooms feel tender when pierced with the tip of a sharp knife and coating is crisp. Top each with 1 slice mozzarella cheese; bake 1 minute or until cheese is melted.
To serve: Spread mayonnaise mixture on inside surfaces of rolls. Place warm mushroom, tomato and lettuce on roll bottom; cover with roll top.
Per serving: 350 calories; 16 total fat (6 grams saturated fat), 30 milligrams cholesterol, 950 milligrams sodium, 32 grams carbohydrate, 4 grams dietary fiber, 21 grams protein
--Kretschmer Wheat Germ
Savory Portobello Pizza
Preparation time: 15 minutes; cooking time: 22 minutes
Makes 6 to 8 slices
2 tablespoons olive oil
1 medium-sized onion, thinly sliced
1 small red bell pepper, cut in strips
2 portobello mushroom caps, sliced
1 teaspoon minced garlic
1/2 teaspoon oregano or Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups shredded mozzarella cheese
one 12-inch pre-baked pizza crust
Preheat oven to 450 degrees or prepare grill. In a large skillet, heat oil over medium-high heat. Add onion and bell pepper; cook and stir until tender, about 5 minutes. Add mushrooms, garlic, oregano, salt and pepper; cook and stir until mushrooms are tender, about 10 minutes.
Sprinkle 1 cup of the mozzarella over pizza crust; spoon mushroom mixture evenly over surface. Top with the remaining 1/2 cup cheese. Place pizza on a baking sheet or pizza pan, or directly on grill. Bake or grill until cheese melts, about 7 minutes.
Per serving: 431 calories, 16 grams fat, 8 grams protein, 38 grams carbohydrate
--The Mushroom Council
Light and Fluffy Yellow Cake
Preparation time: 20 minutes; baking time: 25 to 35 minutes
Makes 16 servings
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1 cup (2 sticks) butter or margarine
1 1/4 cups sugar
3 eggs
2 teaspoons vanilla extract
3/4 cup sour cream, plain yogurt or buttermilk
Preheat the oven to 350 degrees. Grease two 8- or 9-inch cake pans.
In a medium bowl, combine the flour, baking soda, baking powder, salt and ginger. In a separate mixing bowl, cream together the butter and sugar using an electric mixer.
Add the eggs and vanilla. Scrape down the sides of the bowl occasionally.
Alternate adding the flour mixture and the sour cream to the butter mixture, beginning and ending with the flour. Stir just enough to combine, but don't over-mix. Divide the batter evenly between the pans.
Bake until golden-brown around the edges and the center springs back when you touch it, 30 to 35 minutes for the 8-inch pans, 25 to 30 minutes for the 9-inch pans. Cool for 10 minutes before removing the cakes from the pans. Cool completely before frosting.
Trim both the tops, if necessary, with a serrated knife to even out the layers.
Per serving: 263 calories (134 from fat); 15 grams fat (9 grams saturated); 76 milligrams cholesterol; 195 milligrams sodium; 30 grams carbohydrate (0 grams dietary fiber); 3 grams protein
Basic Vanilla Buttercream Frosting
This all-purpose buttercream frosting is smooth and sweet. It goes well with just about any cake you make. You can add many different flavors, including almond or lemon extract, or use sour cream instead of heavy cream.
Preparation time: 10 minutes
Makes 3 cups
3/4 cup (1 1/2 sticks) butter, softened
5 to 6 cups confectioners' sugar
6 to 7 tablespoons heavy cream or milk as needed
2 teaspoons vanilla extract
pinch of salt
Cream the butter in a mixing bowl. Slowly beat in 2 cups of the sugar until smooth and creamy. Alternate adding the remaining sugar and the cream in batches, and beat until smooth and creamy, about 2 minutes.
Add the vanilla and salt and beat until smooth. Refrigerate the frosting if you're not using it immediately.
Vary it: Beat in 4 to 6 ounces melted semisweet chocolate with the vanilla and salt if you want a chocolate buttercream frosting.
White Grape Gazpacho
Serves 4 to 6
4 slices stale country bread, crusts removed
1 1/4 cups blanched almonds, coarsely chopped
2 garlic cloves, chopped
1/2 cup fruity olive oil, walnut, grapeseed or almond oil
1/4 cup sherry vinegar
2 cups white grape juice
2 cups ice water
1 tablespoon coarse salt, or to taste
24 seedless white grapes, halved
Soak the bread in cold water for 15 to 20 minutes. Meanwhile, combine the almonds and the garlic in a blender or food processor and blend until the almonds are very finely ground, almost to a paste. Reserve in the blender.
Squeeze out the excess water from the bread and you will end up with balls of dough. Add the bread to the almonds and process till smooth. With the motor running, add the oil in a thin stream, then the vinegar, scraping down the sides often. Add the grape juice and ice water 1 cup at a time, blending after each addition. Season with the salt and blend again. Chill at least 6 hours before serving. Serve in chilled soup bowls and garnish with the grapes.
--"Cooking With Too Hot Tamales: Recipes and Tips From the Television Food Network's Spiciest Cooking Duo," by Mary Sue Milliken and Susan Feniger (William Morrow & Co., 1997)
Loaves and Fishes White Gazpacho
Serves 4 to 6
2 chopped and seeded red peppers
1 1/2 green peppers
1 finely chopped medium red onion
2 1/2 cups plain yogurt
3 tablespoons white-wine vinegar
2 teaspoons salt, plus more if needed
2 teaspoons ground white pepper, plus more if needed
1/2 cup white or red seedless grapes
1/2 cup heavy cream
3 cucumbers, peeled, seeded and chopped
3 to 5 minced garlic cloves, chopped
2 1/4 cups chicken stock
Place the chopped red peppers, green peppers and red onion in a large ceramic bowl. Add the yogurt, vinegar, salt, white pepper, grapes and heavy cream and stir. In a food processor or blender, puree the cucumbers with the garlic cloves and chicken stock. Pour this mixture into the bowl, stir, season to taste and chill.
Tomato and Corn Soup With Fresh Basil
Serves 4 to 6
2 tablespoons olive oil
2 leeks, white part only, finely chopped
5 large tomatoes, about 2 1/2 pounds total weight, seeded and coarsely chopped
2 tablespoons all-purpose flour
2 1/2 cups corn kernels, cut from about 3 ears of corn; corncobs reserved and cut in half (sweet white corn is the best for this soup)
8 fresh basil leaves, plus sprigs for garnish
1 tablespoon plus 1 teaspoon tomato paste
3 cups chicken stock
salt and freshly ground pepper
In a large nonaluminum soup pot over medium heat warm the oil. Add the leeks and saute until softened, about 5 minutes. Add the tomatoes and cook until slightly softened, about 3 minutes. Add the flour and cook, stirring constantly, for 2 minutes longer.
Add the corn kernels, corncobs, basil leaves, tomato paste and stock. Bring to a boil and simmer over medium-low heat for about 25 minutes. Remove from the heat and discard the corncobs.
In a blender or food processor, puree the soup in batches until smooth. A blender will work much better in breaking down the corn. Pour the pureed soup through a fine-mesh sieve into a serving bowl.
Season to taste with salt and pepper. Let cool to room temperature and then cover and refrigerate for at least 4 hours.
Taste and adjust the seasoning before serving. Salt will bring out the taste of the tomato, while black pepper will highlight the sweetness of the corn. Serve in chilled bowls with a sprig of basil, or some chopped leaves and maybe a garlic crouton.
--Adapted from "Soup," a Williams-Sonoma cookbook by Diane Rossen Worthington (Simon & Schuster, 2001, $16.95)
Almond Blueberry Sour-Cream Coffeecake
Makes one 10-inch bundt cake
FILLING:
7-ounce package almond paste, chilled
1 pint blueberries, washed and stemmed
2 tablespoons flour
2 teaspoons grated lemon rind
CAKE BATTER:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) butter, room temperature
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons powdered sugar for dusting cake
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan (a coated pan needs only to be sprayed).
To make the filling: Grate the almond paste into a medium bowl. Add blueberries, flour and lemon rind. Mix well and set aside.
To make the cake: Sift the flour with the baking powder, baking soda and salt. Set aside.
Beat together the butter and sugar until smooth. Add the eggs, 1 at a time, beating well between each one. Scrape down the bowl and beat until light and fluffy. Mix in the vanilla extract. Add the sifted flour to the creamed ingredients, alternately with the sour cream, ending with flour.
Spoon 1/3 of the batter into the bundt pan and top with 1/2 of the reserved blueberry mixture. Repeat with 1/3 batter, topping with remaining berries and ending with batter. Bake for 45 minutes or until cake is a deep golden color and toothpick inserted near center comes out clean.
Cool on wire rack for 20 minutes. Gently loosen the sides of cake with a thin spatula and invert on the wire rack to finish cooling. Dust with powered sugar to serve.
--From Andre Prost Inc., Odense Almond Paste