Village Squire, 1975-07, Page 30The Squire's chef
thinks of picnics
and things cool
BY R. B. RUDD
In July one's thoughts naturally turn to
picnics and cool drinks and Tight tasty dishes
that tempt palates jaded by hot days. One of
the delights of summer cooking is the great
variety of cold soups. These imports from
Europe make a tempting basis for summer
luncheons or exotic starters for a summer
evening meal.
All the cold soups or fruit soups require
careful preparation and exact seasoning. It
may be useful here to mention that spices and
herbs should be fresh. Buy in small quantities
and renew often. Those spices which can be
ground or grated just before are best. For
example, a Tight sprinkle of freshly ,ground
nutmeg is worth a much greater amount of
ready ground spice. Vanilla beans, stick
cinnamon, whole pepper corns, whole allspice
and cloves are always best. An extra pepper
grinder will serve for some of these. Really
outstanding adventures in flavour can be
yours if you adopt habit of using fresh
spices. I
Now back to our summer soups. One of the
most familiar and most popular is Vichysoise,
a lightly flavoured delight made from potato,
leeks and chicken broth. By the way
pronounce Vichysoise, Veeshee Swawze.
In a suitable pot melt Y cup of butter. If
sweet (unsalted) butter is available your soup
will be better. Thinly slice the white part of 4
medium sized leeks, one medium onion and
add to the butter. Cook until the leek and
onion become transparent. Some say to
brown but my recommendation is to avoid
this since it may produce off flavour or color.
When the onion and leek is ready add 5 or 6
thinly sliced medium sized potatoes, a quart
of chicken broth (remember the chicken bits
you saved from that delightful dish described
in April). Simmer until everything is tender
28, VILLAGE SQUIRE/JULY 197s
(season with about '/: tsp. salt about half way
through).
The next step requires a blender for best
results. Blend or puree thoroughly and return
to the pot. Add 3 cups milk and one cup of
heavy cream. If you really don't want to go to
the expense of the cream, use milk. An
acceptible dish results but it lacks that certain
something that the cream contributes.
Whatever you decide, milk or cream, bring
just to boil. DO NOT BOIL.Chill this mixture
after adding another cup of cream. Vichysoise
is nicest served in wide soup plates garnished
with finely chopped chives. Try the blossoms
as an added bit of colour. Drop on a
nasturtium blossom for variety.
Another heavenly mixture of tomato, green
pepper, onion, cucumber and garlic, is
uncooked, refreshing on a hot day, easy to
prepare and is called Gazpacho.
Puree, in a blender, one clove garlic, one
medium onion, one cucumber, three tomatoes
peeled, one green pepper and four eggs. Add
seasoning 1/8 tsp. salt, 1/8 tsp. cayenne
pepper, 1/4 cup vinegar, 3/4 cup tomato
juice. If you want authentic Gazpacho also
add about 1/4 cup of olive oil. Omit the oil if
you don't have olive oil, but I recommend
getting the oil somewhere. Chill the soup.
Garnish with bread cubes browned in olive oil
and garlic, finely chopped cucumber (one),
finely chopped onion (one) and finely chopped
green pepper (one) just before serving. Again
this soup is most attractive in flat soup plates.
There are other equally delicious cold
soups for hot, days. Avocado, chicken broth
and cream seasoned with black pepper;
Avocado, ruby consomme and sour cream
seasoned with dill are two delights. Berries,
sour cream and wine combine to give a
different sensation. Cherries, citrus fruit,
peaches, seasoned with cinnamon and
garnished with whipped cream sounds like a
dessert but with a luncheon on a hot day - ah!
mentioned a nasturtium flower as a
garnish for Vichysoise. Try carnation petals
or chrysanthemum petals sprinkled on
dishes. Violets have long been favourite eye
and flavour catching garnishes.
Let yourself go, fill a tulip with salad or fill
a gladiolus blossom. Nasturtium Leaves make
great summer sandwiches. Geranium is a
wonderful flavour in apple jelly, garnish
desserts with the blossoms.
Here is another delight from the Home
Cookbook compiled by the ladies of Toronto
and chief cities and Towns in Canada. This is
a Lunch for washing days or other days of
extra labour. First Course: Raw Oysters with
lemon and crackers. Second Course: Cold
Veal with jelly and Saratoga potatoes; bread
and butter. Dessert: Cherry pie with cheese.
Remember, that in 1877 when this book was
published, washing was a much more
arduous task than it is now.
A perfect lunch for a hot summer wash day
would be a bowl of Vichysoise sparkling with
cool green chives and made Lively with a
colourful blossom. A few slices or Melba toast
and a glass of your favourite beverage would
be a fitting accompaniment.
That's all for now. The fish streamer you
read about in an earlier issue is of course a
streamer.
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