The Caffe Concerto at Schnucks is back from summer vacation. At the August cooking demonstration, Georganne and I shared what we cooked on our summer vacations.
Chilled Curry Soup
(adapted from Betty Rosbottom, Tribune Media Services)
4 c. chicken broth
2 TB applesauce
2 chopped onions
salt and pepper
2 TB curry powder
½ c. apricot preserves
1 TB cornstarch
3 tsp. chopped chives
8 oz. cream cheese
Combine broth, onions, curry powder, and cornstarch and bring to a simmer over medium-high heat, whisking constantly. Cook 8-10 minutes until onions are soft. Cut cream cheese into chunks and add to broth mixture along with applesauce. Puree mixture in blender until smooth. Strain and chill at least four hours. Season with salt and pepper. Spoon a tablespoon of preserves into the bottoms of shallow soup bowls, ladle soup over, and garnish with chives.
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Shaved Asparagus Salad
(adapted from Everybody Cooks)
1 lb. thick asparagus
2 TB orange juice
4 oz. wedge pecorino-romano cheese
1 TB white wine vinegar
½ tsp. lemon zest
¼ c. olive oil
2 TB lemon juice
salt and pepper
½ tsp. orange zest
¾ c. toasted pecans
Using a vegetable peeler cut asparagus into thin ribbons. Combine zests, juices, and vinegar. Whisk in oil in a slow, steady stream to make an emulsion. Toss with asparagus. Slice cheese into ribbons and add to asparagus along with pecans, tossing well. Season with salt and pepper.
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Wok Fried Chicken with Broccolini
(adapted from Instant Entertaining by Donna Hay)
2 tsp. sea salt
4 boneless chicken breasts
2 tsp. finely cracked black peppercorns
2 TB vegetable oil
1 tsp. Chinese five-spice powder
1 lb. broccolini
Combine salt, pepper, and five-spice powder. Quarter chicken breasts and toss with spice mixture. Heat oil in wok or large frying pan over high heat and cook, stirring occasionally, 6-7 minutes until cooked through. Remove from pan and keep warm. Add broccolini to pan and cook 4-5 minutes until crisp tender. Add chicken to pan and mix to combine.
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No Bake Lemony Layered Cheesecake
(adapted from Food & Wine)
1 and ½ c. mascarpone cheese
pinch of salt
1 c. heavy cream
20 graham crackers
1 c. prepared lemon curd
½ c. blueberries
Line a 9x5-inch loaf pan with plastic wrap, allowing four inches of overhang. Beat cheese and cream at medium speed with electric mixer until smooth and just firm. Do not overbeat. Fold in lemon curd and salt. Spread a ¼-inch layer of the lemon and cream mixture on the bottom of the pan and arrange a single layer of graham crackers on top, breaking to fit. Repeat layering, ending with a layer of cream. Cover and refrigerate for at least eight hours. Uncover, invert, remove plastic wrap, and garnish with blueberries.
