Perfect Quiche Lorraine

Perfect Quiche Lorraine
A perfect recipe for the French classic, quiche Lorraine – a buttery pie crust filled with a savory custard studded with bacon, Gruyere cheese, and chives. 
READ: Perfect Quiche Lorraine

Perfect Quiche Lorraine

A perfect recipe for the French classic, quiche Lorraine - a buttery pie crust filled with a savory custard studded with bacon, Gruyere cheese, and chives. 

READ: Perfect Quiche Lorraine

Eggplant Parmesan

Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly. Continue reading “Eggplant Parmesan” »

Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly.

Continue reading "Eggplant Parmesan" »

Easy Tomato Salad

We have a surplus of tomatoes this summer, and it’s glorious. I dreamed up this simple tomato salad recipe to make use of the excess. I simply…

The post Easy Tomato Salad appeared first on Cookie and Kate.

best tomato salad recipe

We have a surplus of tomatoes this summer, and it’s glorious. I dreamed up this simple tomato salad recipe to make use of the excess. I simply sliced ripe tomatoes into bite-sized pieces, then I added some crisp red onion, lots of fresh basil, and drizzled it all with olive oil and good balsamic vinegar.

The end result is so delicious! This salad really lets raw, peak-season tomatoes shine. The recipe is also quite versatile, so you’ll never tire of it. Try adding some cucumber, mozzarella, avocado, arugula or even peaches.

Serve this tomato salad as a fresh, healthy side salad to any summer meal. It’s best when it’s freshly made, so I recommend cutting the recipe in half if you’re not serving a crowd.

tomato salad ingredients

I grew heirloom tomatoes from seed for the first time this spring. It was a fun process that proved easier than expected. In fact, I underestimated how many of the seeds would sprout. I grew so many tomato plants that we filled our family’s three garden plots and passed along the extra to friends.

Strangely enough, our growing tomato plants have provided a sense of continuity and hope during a tumultuous year. I’ll do it all again next spring, but maybe leave some room for more peppers and cucumbers. Or maybe I need a bigger garden plot. I think I’m hooked!

Continue to the recipe...

The post Easy Tomato Salad appeared first on Cookie and Kate.

corn coconut soup

I didn’t say it was logical, I think we know better than to expect clear, sound reasoning here, but when cookbooks decided that cauliflower could be pizza crusts or that black beans could go in brownies, I’m sorry, but I checked ou…

I didn’t say it was logical, I think we know better than to expect clear, sound reasoning here, but when cookbooks decided that cauliflower could be pizza crusts or that black beans could go in brownies, I’m sorry, but I checked out. But this summer in particular, as plant-based diets are on evermore agendas, I’ve seen so many creative uses of corn — as ribs, twice, corn butter, and now, a surged interest in a longtime restaurant kitchen staple, corn stocks — and I love it; I’m all in.

start with good cornremove kernels from cobsmake corn brothstrain the corn broth

A few weeks ago, People Magazine ran my blueberry muffin recipe and on my way to find it, I ran into this winning corn-coconut soup from beloved Top Chef Season 17 winner, Melissa King, and had to make it right away. It absolutely delivered. Because you first make a corn stock from corn cobs, ginger, onion, and water, the soup is completely vegan and more deeply corn-flavored than it would be from a mixed vegetable stock. From there, you sauté the kernels, more onion, and garlic, simmer it with the stock and coconut milk, blend it, and finish it with lime juice. The resulting soup is mellow and delicious — the pickiest human in my family not only ate it, she vocally reconsidered her previously-held stance on not liking my cooking, and requested it for lunch the next day. (I am still recovering.)

Read more »

WALDORF SALAD

It is a salad of apples, celery, grapes and walnuts dressed with…

What is Waldorf salad?  This is a wonderful fresh apple celery salad that goes well with any meat or fish. It is also an ideal partner for baked chicken, pork ribs, duck or turkey. It will bring variety to your dinner and can become a great party choice. Just add some cranberries and you can serve it on Thanksgiving.

A little history of this salad recipe. This is a traditional classic Waldorf salad recipe. It is a salad of apples, celery, grapes and walnuts dressed with a mixture of mayonnaise and yogurt. Today this recipe is considered a classic. But it used to be slightly different before.

The history of the salad begins in 1896. And initially there were no grapes or nuts in it, while the dressing consisted only of mayonnaise. The salad got its name from the Waldorf-Astoria hotel in New York, where it was made for the first time. The recipe was created by Oscar Tschirky.

Waldorf salad dressing. The salad dressing can also be mayonnaise only, or you can make waldorf salad with yogurt or sour cream. You can make healthy Waldorf salad – a light, dietary version of the salad by using low-fat yogurt for dressing.

Other ingredients. You can also add some raisins or prunes to the salad. But before cooking, steep the dried fruits in warm water for 1-2 hours. If you choose to do this then I do not recommend using honey for dressing because it may come out too sweet Parsley also works well for this salad, especially if your celery is leafless. Walnuts can be replaced with any others, or even do without them. Pecans or cashews are great. Instead of a lemon, an orange is perfect. Use zest and juice as well.

You can also add fresh cranberries. Yes! Just add them to the rest of the ingredients. The salad will sparkle with a new taste and hint of astringency. Take even amounts of cranberries and grapes and cut berries into halves. By the way, you can add dried cranberries as well to make the taste complete. Cranberry Waldorf salad like this will resound with new bright notes and complement any party table, even on Thanksgiving.

Waldorf chicken salad is also very popular. The ingredients are the same. The only difference is chicken meat that is added to the salad. You can use boiled chicken breasts or chicken thighs. For our recipe, you will need 300 g of cooked meat. It’s also good to use turkey. You can grill chicken or turkey chunks and place them on top. It will look good and delicious!

Vegan Waldorf salad. Is this Waldorf salad vegetarian? Yes! But it has mayonnaise and yogurt in it. You can use egg-free mayonnaise and lactose-free yogurt instead.

Martha Steward has her famous recipe for Waldorf salad. What is the difference? Martha used red and green apple and red and green grapes at the same time. This will add more color to your dish! She also used Dijon mustard, yoghurt and no mayonnaise.

Ok! How to make Waldorf salad? I think this is the best Waldorf salad recipe.

WALDORF SALAD

Cook Time: 18 mins

INGREDIENTS (SERVES 3-4)
2 sweet and sour apples (350 g))
3 ribs celery with leaves (200 g)
1 bunch of grapes (200 g)
1 cup of walnuts (120 g)
Romaine lettuce for serving
Salt
FOR DRESSING:
2 tbsp mayonnaise
2 tbsp natural yoghurt
1 tsp honey
½ lemon
1 pinch cayenne pepper
Step 1
Wash all fruits and vegetables well. Toast the nuts in a dry skillet. This will open up their taste and make them crispier.
Step 2
Prepare the salad dressing. Combine mayonnaise, yogurt, cayenne pepper and honey. Finely grate the zest of ½ lemon. Squeeze 1 tbsp of lemon juice, add it to the dressing and stir
Step 3
Coarsely chop the walnuts with a knife. Cut the apples last so that they don’t get dark. First, slice the celery stalks along with the leaves. Cut the grapes into halves.
Step 4
Do not peel the apples. Trim the core and cut the apples into small pieces. Cut all the ingredients in roughly equal pieces. Not too thin, but not too thick either.
Step 5
Place apples, grapes, celery, and ⅔ of all walnuts in a large bowl. Add the dressing, 2 pinches of salt and mix.
Step 6
Arrange the romaine lettuce leaves on a plate. Arrange the salad and sprinkle with the remaining nuts. Your salad is ready to serve!

You can find a detailed video of this recipe with cool story on the my channel.

By the way, on my YouTube channel Bible of taste I have more interesting video recipes.

What to Cook This Week?

[contact-form]

9 Perfect Chip & Dip Pairings for A+ Summer Snacking

We’ve teamed up with Barnana—makers of organic ridged plantain chips and new grain-free, corn-free plantain tortilla chips in all sorts of tasty flavors, like Pink Sea Salt and tangy Lime & Sea Salt—to share our favorite summer dip recipes.

If y…

We've teamed up with Barnana—makers of organic ridged plantain chips and new grain-free, corn-free plantain tortilla chips in all sorts of tasty flavors, like Pink Sea Salt and tangy Lime & Sea Salt—to share our favorite summer dip recipes.


If you ask me, the happiest time of day is snack time—and that’s elevated exponentially when those snacks are devoured outside in the sunshine. My Platonic ideal of snackable summer food for socially distanced picnics, poolside bites, Labor Day spreads, and even camping is now—and will always be—dip.

Read More >>

Survey says…

Thanks so much to the 6188 people who responded to my survey that I launched at the beginning of August, before taking a summer break. (Which’ll be in my August newsletter, which comes out tomorrow.) I’m back in the saddle, so to speak, and I thought I’d share some of the results with you. There’s been a huge shift in blogs over the last decade….

Thanks so much to the 6188 people who responded to my survey that I launched at the beginning of August, before taking a summer break. (Which’ll be in my August newsletter, which comes out tomorrow.) I’m back in the saddle, so to speak, and I thought I’d share some of the results with you.

There’s been a huge shift in blogs over the last decade. Most of the people that started them from way-back-when have stopped, and food blogs went from being someone at home interested in cooking, sharing the recipe for what they had for dinner or dessert, to elaborate websites created by techies (not foodies, a word I don’t use but seems apropros here) with recipes and text written specifically in language that can be read by Alexa or Google Nest and formatted for search engines, rather than people.

Continue Reading Survey says…...

Amanda Hesser’s Very Best Tips for an Organized Kitchen

The first step to better, happier cooking? Setting up a tip-top kitchen. We’re talking one that’s stocked with essential tools and ingredients, organized so everything you need is close at hand, and sparkling-clean from floor to ceiling. Food52 is here…

The first step to better, happier cooking? Setting up a tip-top kitchen. We're talking one that's stocked with essential tools and ingredients, organized so everything you need is close at hand, and sparkling-clean from floor to ceiling. Food52 is here to make it happen. Your Do-Anything Kitchen gathers the smartest ideas and savviest tricks from the Food52 community and test kitchen to help you transform your space into its very best self.


Our co-founder Amanda Hesser’s influence as a master organizer runs through the Food52 office and community. Genius Director Kristen Miglore picked up many of her most reliable kitchen systems (like the little wire drawer organizers for keeping measuring spoons, thermometers, and other small tools tidy) from her in Food52’s earliest days—when the site’s recipes were tested and photographed in Amanda’s Brooklyn kitchen. And parts of that every-nook-and-cranny-considered home kitchen—its shallow pull-out spice drawers, open shelving, and mix of vintage and new—were recreated at the Food52 office when it was time to design a test kitchen.

Read More >>

Fresh Corn Soup

This simple corn soup is a seasonal way to enjoy fresh corn! The sunny flavor is sweet and nuanced, and it’s full of healthy vegetables. Want a corn recipe outside of eating it on the cob? Try this Fresh Corn Soup! It’s a new favorite around here. The flavor is sweet and nuanced, full of vegetables like onion, celery, potatoes, and of course: loads of corn! Many corn soup recipes are heavy with rich cream and butter, but this one is light and healthy. On its own it’s vegan and plant-based, but we like serving it with a dollop of sour cream to make it a little more filling. Here’s how to make this tasty seasonal treat! Ingredient notes for corn soup This fresh corn soup is different from a corn chowder. Instead of rich and creamy, this healthy soup is fresh and full of vegetables. It’s partially blended to have a chunky texture: or you can fully puree it to have it smooth. It’s up to you! We like it partially blended so it’s got both body and chunks, but that’s just us. Here are some notes on the main ingredients you’ll need: Fresh corn on the cob: Make […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This simple corn soup is a seasonal way to enjoy fresh corn! The sunny flavor is sweet and nuanced, and it’s full of healthy vegetables.

Corn soup

Want a corn recipe outside of eating it on the cob? Try this Fresh Corn Soup! It’s a new favorite around here. The flavor is sweet and nuanced, full of vegetables like onion, celery, potatoes, and of course: loads of corn! Many corn soup recipes are heavy with rich cream and butter, but this one is light and healthy. On its own it’s vegan and plant-based, but we like serving it with a dollop of sour cream to make it a little more filling. Here’s how to make this tasty seasonal treat!

Ingredient notes for corn soup

This fresh corn soup is different from a corn chowder. Instead of rich and creamy, this healthy soup is fresh and full of vegetables. It’s partially blended to have a chunky texture: or you can fully puree it to have it smooth. It’s up to you! We like it partially blended so it’s got both body and chunks, but that’s just us. Here are some notes on the main ingredients you’ll need:

  • Fresh corn on the cob: Make this soup only when you get get seasonal, ripe corn on the cob. Out of season corn is bitter and sour. Trust us, you don’t want to spend the time and effort on this soup if you’re not working with the best corn possible.
  • Onion, celery, garlic, and potatoes: Round out this soup with the usual suspects: they’re just the right backup characters.
  • Dried thyme, basil, and oregano: Herbs add depth of flavor without calories.
  • Vegetable broth, olive oil and butter: There’s just a little butter (substitute olive oil for plant-based).
Corn soup

How to cut corn off the cob

Have you ever tried to cut corn kernels off the cob, only spray them around your entire kitchen? (Two enthusiastic hands up, over here!) After years of doing the same, we finally found a better way. Yes, there’s a secret to cutting corn kernels so they collect all neatly together. All you need is a Bundt pan or tube pan, the kind you use for angel food cake. Here’s how to cut corn off the cob:

  • Place the tip of the corn cob into the hole in the middle of the pan. Hold the bottom of the corn cob securely with your non-cutting hand.
  • Use a large chef’s knife to cut in a downward motion, letting the corn cobs kernels collect neatly into the bundt pan.
How to cut corn off of cob

How to make corn soup: just a few tips!

This healthy corn soup isn’t rocket science: it follows the same tried and true formula of most soup recipes. Chop veggies, saute veggies, add broth and simmer. That’s what you’ve got here! There are just a few things outside of the standard motions:

  • Cut the potatoes very small: it will cook faster! We cut ours into a small dice. If you cut them larger, you’ll just have to simmer a bit longer until they’re tender.
  • Make a corn broth while you chop the veggies. Many corn soup recipes simmer the soup with the corn cobs right in the pot to add extra flavor. The pot can sometimes get very full when you do this. So we found an alternate method! You can simply pour 2 cups boiling water over 2 corn cobs in a bowl, then go about the business of making the soup. It adds quite a bit of flavor!

Blend corn soup to make it chunky, or go fully pureed

Once you’ve simmered this easy corn soup, here’s where you get to put your touch on it. There are three ways to serve this soup:

  • Partially blend it. This is what we did for the photos here! It gives the soup a nice thick body with chunks of vegetables, but it’s not fully pureed. (Sometimes totally smooth soups don’t feel as satisfying, in our opinion.) You can do this with an immersion blender by throwing it in the pot and pulsing until you have the right texture, or pulse in a standard blender a few times.
  • Fully puree it. You can also puree it all so it’s perfectly smooth! That’s easiest in a blender.
  • Don’t blend it at all. It doesn’t taste quite the same, but if you don’t want to bother blending: you can eat it as a brothy soup, too.
Corn soup

It’s all about the garnishes

The fun part is the garnishes! They make it visually appealing and add a contrasting freshneses. Here’s what we’d recommend:

  • Fresh corn. We like to save out a little fresh corn from the bunch for a garnish at the end. I love using the pieces that all stick together to give a little texture.
  • Red pepper or tomato. The red makes a beautiful color contrast.
  • Basil or chives. Fresh herbs add big flavor and the green adds another great contrast.
  • Sour cream. A dollop helps it to add in just the right amount of richness, and keeps it a little more filling. You can use vegan sour cream for vegan. Speaking of filling…

How to serve corn soup

Keep in mind that this fresh corn soup isn’t packed with plant based protein: it’s more of a side dish than a main meal. Here are a few things you add to make it a main dish:

Corn on the cob

This corn soup recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Corn soup

Fresh Corn Soup


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This simple corn soup is a seasonal way to enjoy fresh corn! The sunny flavor is sweet and nuanced, and it’s full of healthy vegetables.


Ingredients

  • 6 large ears corn (about 4 cups corn kernels, cut off the cob)
  • 1 cup diced white onion (1 medium white onion)
  • 2 celery ribs
  • 4 garlic cloves
  • 1 pound red potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons butter (substitute olive oil or coconut oil for vegan)
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon each dried thyme, dried basil, and dried oregano
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • For the garnish: sour cream or vegan sour cream (optional), cheese (optional), chopped red pepper or tomato, thinly sliced shallot or chives, torn basil, etc

Instructions

  1. Cut the corn off of the cob. Optional: To infuse even more corn flavor, make a quick corn broth by placing two of the cobs with corn cut off in a medium bowl. Cover with 2 cups boiling water (it’s easy to use a teapot to heat), then let it sit until adding the water in Step 4.
  2. Finely dice the onion.  Chop the celery. Mince the garlic. Finely dice the potatoes.
  3. Heat the olive oil and butter in a large pot over medium heat. Add the onion and celery cook until softened, about 5 minutes. Add the garlic and cook additional minute.
  4. Add the corn, potatoes, broth, water, thyme, basil, oregano, and kosher salt and bring the pot to a boil. Once boiling, simmer 10 to 12 minutes until potatoes are soft. Taste and add up to another 1/2 teaspoon kosher salt and some fresh ground black pepper to taste.
  5. Blend partially with an immersion blender so it’s partially creamy and part chunky, or transfer to blender and pulse several times (taking care of the hot soup). You can also eat as is for a broth texture, or fully puree for a completely smooth texture.
  6. Serve warm, with the garnishes. Add sour cream or cheese for a more filling bowl, if desired.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Corn soup

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes