My sister made a delicious Cool Berry Soup (Recipe HERE on NPR) for my Dad. He loved it! It’s simple to make, and it’s a nice change from yogurt or pudding for a snack. Another great soup–and one with more … Continue reading Chilled Summer Soups
A nice, crispy summer lettuce salad…no way on a puréed diet. And puréed lettuce of any kind just doesn’t sound good to me. Then I thought of arugula. It is packed with flavor and isn’t too watery. And it makes a really good pesto! So what about a raw arugula purée à la pesto (to mix Romance languages). Ditch the nuts, but keep a touch of garlic, cut down on the olive oil, and add a touch of freshly squeezed lemon juice. This turned out OK! It was good with slices of tomato gelée and ham loaf for a cold … Continue reading Arugula “Salad”
What to do? It’s summer. It’s hot. My Dad loves tomatoes. How can I serve them cold–and not as a sauce or a soup? [Puréed Gazpacho recipe coming soon!] Gelatin must be the answer. But all the recipes either lack real tomato oomph, like the various recipes for Tomato Aspic that are based on tomato juice, tomato sauce, or V-8 Juice. [Click HERE for a classic version.] Other versions of Tomato Gelée sound lovely–types of deconstructed tomatos (as this site with a nice recipe and image puts it) with the tomatoes puréed and drained to create a light-greenish tomato water. … Continue reading Tomato Gelée
The approach is pretty much the same as the one for Puréed Creamed Spinach. One thing to watch out for, however, is that asparagus is watery–so you have to let the cream, Half and Half, or stock really reduce down. … Continue reading Puréed Asparagus
You can take the easy route and buy frozen Creamed Spinach (I like Seabrook Farms the best) and purée it, or you can take the route of making it yourself–not all that much more work! This site has a no-nonsense … Continue reading Puréed Creamed Spinach
This purée was inspired by a recipe in the classic cookbook by Yamuna Devi, Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking. My dad loves Indian food, so I’m working on recipes that include those flavors. Ingredients: 1 Medium Size Cauliflower, cut into medium sized pieces. 1 Tablespoon diced, fresh Ginger Root 1/2 Teaspoon Turmeric 1 Tablespoon Cumin Seed 1 Teaspoon Garam Masala* 1 Tablespoon Cooking Oil Half & Half as needed to get to purée consistency. [You can substitute Milk, Heavy Cream, Broth, or Yogurt.] Salt to taste Steam the Cauliflower until it is soft. While it is … Continue reading Lord Krishna’s Cauliflower Purée
home-made puréed 