A few big spoons of small white Navy beans that were waiting in the fridge all cooked up, oil, vinegar, salt, pepper, and we were there. Grab the Parmigiano Reggiano–that we can afford since we grown our own and eat beans–some homemade Tangled Up Focaccia and we were there. On the deck with a glass of wine eating first class peasant food and loving it. Indeed, we don’t have to be gourmet to eat well, no?

On the stove at the moment is a clam chowder. Potatoes and frozen green beans from last summer’s harvest, fresh pulled leeks and carrots, and a can of clams. I even have a few leggy fronds of parsley from the kitchen window pot to add right before serving so it keeps it’s “somewhere-over-the-rainbow color” as I put it in one book or another.

All in all, not bad for the eve of winter solstice when it’s all we can to do keep the home fires burning.

Warm salads are another favorite of mine. Here I rely on garden spaghetti squash that’s keeps all winter in the basement or even in right in the kitchen–and is easy to bake. Then some freshly picked kale, flash cooked with garlic and red chile flakes. Dress with olive oil, fresh lemon juice, and coarse salt. Garnish with ruby pomegranates jewels and a polite chop of walnuts.

Pretty tasty no matter what carb and protein you pair it with. And it even works for the vegans in the crowd. Merry Howdy!

Historically, of course, my affair with blended things began with smoothies in the Sixties–the old faithful banana-yogurt-honey-wheat germ routine. Given such a sagacious history, it hasn’t been too much a leap to start riffing around on Cucumber Melon Soup.

I’ve got a recipe for Mango Mint Ice coming out in Hippie Kitchenand at the moment I’m playing with a Strawberry Mint Ice that most likely will make the pages of the third in the measurefree trilogy, Grow Your Own: From the Garden to the Table But Grow Your Own won’t be out until next year, and it’s strawberry season right now. So here’s the skinny.

That’s it except for the Spicy Watermelon Ices I’ll be sampling out for Fourth of July down at Whole Foods in The Pearl. I could spell out my approach to this number as well, but I’m thinking that if it gets hot and you’re in the mood, you’ll come up with something pretty cool on your ownsome. Yes?

In Soupy’s company, I found fascination too. Fascination for the feel of the warm bowl in my hands. Fascination for the smell of the broth wafting upwards on slender tendrils of steam. And deep appreciation for the wintry favors that melded together in this pale shade of spring offering.

Finally, for those of you who’ve not seen Soupy immortalized in Beyond Measure, here she is.

And really, finally–here’s a version of Soupy Soup I made, April 2010. It’s not soup at all since I didn’t use that much water. Principle’s the same though–and the parsley sings like it always does.

It’s been a year to date that cucumber melon soup first got mention here on the blog. No wonder, cucumbers are hanging heavy on the vines and spilling out of produce bins everywhere when harvest rolls around. So too, the melons–sweet, ripe, and fragrant at summer’s end.

Not really a surprise then, that The Washington Post singled out Cucumber Melon Soup as an example of how measure free cooking works. The article, “Looking to Scale Down a Recipe” Go Figure,” ran 27 August 2008, and we are very pleased to have made the pages of this highly regarded newspaper.

Black’s pick was more on target than she probably realized, because cuke soup was also featured at the book launch along with other tidbits. It got rave reviews.

So Here’s the recipe straight from Cooking Beyond Measure, page 105:

Our dear Cooking Beyond Measure has arrived at last, and along with her beaming mother, her aunties and uncles are loving this new member of the family. She’s such a sweetie she already has nicknames–Beyond Measure came first and now some are simply calling her Beyond.

By whatever name, she’s off for her first party today. New Seasons Market here in Portland, Oregon, is hosting–here’s what they have to say on their website:

Jean will demonstrate some measure free recipes from her new cookbook Cooking Beyond Measure. She will also be on hand to sign and talk about her new book. Free gifts for the first ten purchasers of this newly launched, distinctive cookbook. Author Jean Johnson is a Portland food writer, blogger (www.measurefreehippiecook.com) and cultural historian.

Starters on a Theme of Cilantro, Melon, and Cashews

Starters are casual and that’s how Jean approaches their making. With recipe notes from her new book, she’ll inspire you to leave your measuring cups behind and take back your kitchen.

Menu: Bob’s Golden Polenta Waffles, Cashew-Cilantro Pesto with Roasted Summer Squash and Peppers, Rolled Ups, Spiced Cilantro with Melon, Cashews, and White Chocolate. Paired with an ice cold, blended Cucumber-Melon Soup.

************************************

Me again: The gifts are the wooden spoons pictured–aren’t they nifty?

If you can’t make the party and want to join the celebration in your own kitchen, whizzing up the Cucumber Melon Soup is a breeze.

Some light colored vinegar in the blender and a few chunks of unpeeled cucumber to get things going. Then melon–cantaloupe or honeydew make a pretty color–more cuke, salt, a fresh crack of pepper, and perhaps a few ice cubes if you plan to slurp this savory smoothie down in frosty glass.

Glass or bowl, though, I hope you pause to toast our new arrival. She really is a honey.

Beets. So red in their heart of hearts. Even yellow beets seem to speak of love this time of year.

Beautiful food. Fresh produce in season. Maybe even grown sustainably by a farm family near you.

Whole grains. Lofty legumes. Beautiful true food for your true love.

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I wasn’t the only one thinking of beets for Valentine’s. Here’s a photo from Bob Goforth in Northern Arizona. He and his wife Beth know how to garden as is evidence by these winter vegetables. They cook too. Check out the comments for Bob’s remarks on the beet soup he made for his valentine this year.

This takes me back to Bangkok where I watched the gracious Daeng Arporn Punlert make tom yam goong, or hot and sour shrimp soup, many times. Here’s what I wrote down one day while she was in action:

Hot and Sour Thai Soup

Recipe Note (Cooking Beyond Measure, p. 92)

Boil the shells from your prawns in a pot of water and strain. Add garlic, lemon grass, woody ginger, red onion and keep the boil going. Then tomatoes and mushrooms, not backing off from the high heat.

After 10 minutes or so cut the heat and put your shrimp in with some Thai chile paste and lime leaf. Just before serving add a chop of fresh coriander and lime juice. And yes, you sort of pick your way through the pieces of lemon grass, woody ginger and lime leaf as you eat. It’s half the fun.

There’s an Asian grocery close to me, so I can find the exotics. But if you aren’t inclined to search out those things, you’ll still get a wonderful hot and sour broth from the chile paste and lemon juice.

Postscript on Tomatoes: Clearly we’re not in fresh tomato season–unless you’re like friends near Flagstaff, Arizona who have a greenhouse and are in the middle of harvesting their tomatoes and basil at the moment.

I used tomatoes that I froze last September for this batch, but had I not had any you can be sure that just like the practical Thais do, I would have turned to whatever was on hand.

Cabbage, dark leafy greens, broccoli, cauli–anything would be great. After all, it’s the lemon juice and fresh coriander and chile paste–not to mention the pink on pink shrimp–that has people around the globe swooning over tom yam goong.

Thanks Daeng! …here she is with her Thai smile, dishing up some sticky rice.

]]> http://www.measurefreehippiecook.com/2008/01/spicy-sour-thai-soup-chases-off-the-chill/feed/ 5 http://www.measurefreehippiecook.com/2007/10/on-a-roll-with-chowder-or-minnestrone/ http://www.measurefreehippiecook.com/2007/10/on-a-roll-with-chowder-or-minnestrone/#comments Mon, 01 Oct 2007 17:27:00 +0000 Jean Johnson http://measurefreehippiecook.com/?p=31

I’m half Norwegian, and we love cold salmon and cucumbers. Still, when fall starts to bluster, there’s nothing like chowder.I made the one pictured just for myself out of fish left over from roasted salmon.

Salmon Chowder

Cooking Beyond Measure, p. 108
This takes all of five minutes if you have some roasted tomatoes and green peppers waiting in the fridge.

Recipe Note

Squish a couple of the tomatoes into a pan on medium heat. Remove the seeds and membranes from a pepper and chop the soft flesh into reasonable pieces. Add a healthy portion of leftover quinoa or other whole grain, enough of the cold fish to keep you going throughout the afternoon, and a cup of milk.

Details

~Instead of salt and pepper, I go the Thai route and use a healthy squirt of fish sauce (nothing more than anchovies and water) and a careful pinch of cayenne. But if all you have right now is salt and pepper, it will work.

~Then something green like fresh parsley chopped if you have it or even dried marjoram or some other herb. Keep in mind that dried herbs aren’t really too cool. They just don’t have charisma. That said, I was in a hurry and used marjoram–or actually I think I grabbed the dried dill. It might not have done much for the flavor, but visually it made a pretty statement.

~Then since I didn’t use any oil to start with I got to have a little pat of butter on top of the soup. It made a golden yellow puddle in the center that turned me into a purring cat as I tasted the first excellent spoonfuls of this quick midday treat for one.

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