This is a summer classic. Make large batches for lunch, supper or any time a refreshing, low-fat pick-me-up or a one-dish meal is needed. You can snack on this soup all day, especially when it’s hot, humid, and the idea of actually cooking is enough to drive you to the drive-thru.
A far cry from the usual sour-cream-and-dill cucumber soup and a welcome change in midsummer, this soup may be prepared a day or two in advance, and can be made more substantial by adding about a cup of cold cooked crabmeat or shrimp at the last minute.
The juicy crushed berries make a nice spread with bread, and a delicious filling for cake. But this kind of sweet preserve also has a place on the dinner table.
El Burrito Market in St. Paul supplied the inspiration for this recipe. Your grill is ready for the corn when the coals are covered with gray ash.
This rich ice cream, adapted from one by Alice B. Toklas, is a sublime combination of honey, pistachios and roasted almonds, ingredients of the classic nougat candy made in the South of France.
The Lazy Front Porch Supper menu includes: Pickled Red Onions with Cilantro, Corn and Haricots Verts in Lime Shallot Butter, Heirloom Tomatoes with Bacon, Blue Cheese and Basil, Shellfish Watermelon Ceviche, Grilled Steaks with Red Chile Sauce, and Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream.
The Lazy Front Porch Supper menu includes: Pickled Red Onions with Cilantro, Corn and Haricots Verts in Lime Shallot Butter, Heirloom Tomatoes with Bacon, Blue Cheese and Basil, Shellfish Watermelon Ceviche, Grilled Steaks with Red Chile Sauce, and Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream.
The Lazy Front Porch Supper menu includes: Pickled Red Onions with Cilantro, Corn and Haricots Verts in Lime Shallot Butter, Heirloom Tomatoes with Bacon, Blue Cheese and Basil, Shellfish Watermelon Ceviche, Grilled Steaks with Red Chile Sauce, and Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream.
You can make this Lebanese soup with a light chicken stock, but the leek trimmings, an onion, a few extra wax beans, and cilantro stems will make a fine vegetable stock. In either case, the stock should be delicate enough that it doesn't overwhelm the vegetables.
Scallions come in many shapes and sizes, from tiny and red to thick and green and very, very long. A stack at the St. Paul market labeled "table onions" were nearly as long as King Alfred leeks and just as sweet. Potatoes are, of course, delicious with leeks, so you can expect they'd be good with scallions, and they're a perfect vehicle for herbs, whether bracing parsley, a handful of chervil, tarragon, or whatever herb you love.