Chilled Peach Soup

Savory, tangy cold soup by Jason Franey

Overlooking Lake Union in Seattle, iconic Canlis is perhaps a food lover’s dream. Every dish is like a piece of art. Because of the size, the place lacks some cozy feel but the view is spectacular!…the view must cost something…no way is this a cheap eat.

Former Canlis chef Jason Franey who departed last year created the dish featured in Food and Wine magazine in 2011…tangy and fruity and no heat required, that’s what we need when it’s sweltering outside. Preparation is quick though it needs to be marinated overnight (very important step) so it definitely needs your patience and planning.

Ingredients and Instruction for 4 servings (Print Recipe Here)

• 3 cups of peeled sliced peaches (about 4 peaches)
• 1/4 cup peeled diced seedless cucumber, plus thin slices for garnish
• 1/4 cup finely diced yellow bell pepper, plus some for garnish
• 1/4 cup diced dried apricots
• 2 Tablespoons honey
• 3 Tablespoons crumbled fresh goat cheese, plus more for garnish
• 1/4 cup white balsamic vinegar
• 2 Tablespoons extra-virgin olive oil, plus 1/4 cup for making croutons
• 1-1/2 teaspoons Kosher salt
• 1 large garlic clove
• 1 cup cubed (about 1/2 inch) baguette  Note: For gluten free, substitute toasted sunflower seeds or pine nuts
• Basil leaves for garnish
• Freshly ground black pepper

1. In a large bowl, toss the peaches, cucumber, yellow pepper and apricots. Add honey, goat cheese, balsamic vinegar and 2 Tablespoons of olive oil, Kosher salt. Stir well and add garlic. Cover with plastic wrap and refrigerate overnight, at least 8 hours.
2. Discard the garlic.Transfer the contents of the bowl to a blender and puree. Add 1/4 cup of water and puree until very smooth and creamy, add more water if the soup seems too thick. If necessary, add more salt and vinegar. Refrigerate the soup for an hour or so until very cold.
3. (skip this process if you are substituting with nuts) Meanwhile, in a skillet, heat the 1/4 cup of olive oil. Add cubed baguette and cook over medium heat, stirring until golden and crisp.
   
   My husband made this ciabatta bread…he makes bread every week.
   
4. Pour the peach soup into a bowl and garnish with sliced cucumber, bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve.

From the Tapas post (#todaystapas)…Soy wrapped garden harvest (except avocado). Light, gluten free and fabulous.

Adapted from a Children’s book ‘Guri and Gura’ (ぐりとぐら) Kasutera (カステラ) recipe is easy to make…in the book, they shared this treat with forest friends…isn’t that nice?  The hand stitched kitchen towel is a gift from a friend.

Stay cool! Drink lots of water!

Out to Sea

Seared Scallops with Almond Vinaigrette

Sorry Mr. Hitchcock, I was not thrilled with Vertigo (the sensation)…at all! I don’t know how but suddenly it is as if  I was taken to a small boat on rough seas and forced to stay there to experience endless seasickness. Any sudden movement of my head brought spinning of the room and dizziness that freaked me out. I desperately wish to get off the boat this instant.

My day was spent mostly lying on the bed with high volume of HGTV viewing and movie watching. The House Hunter is one of my favorites on HGTV. I will get upset if the buyer didn’t choose a house that I thought would be the best choice. What? I thought you wanted a house in the city, 40 minute drive to your work place on a good day is not short commute. Some couples rejected a house because the garage is upfront or they dislike the carpet but they choose the house near busy street. Hmmm…the carpet thing you could change easily but location isn’t.  You know that, right? A near retirement couple chose a luxurious condo over a house for amenities and view, but that condo fee is $1200 a month! Seriously? But seriously it’s your money, do whatever you want. I wish I have an extra $1200 a month to spend.

Movie watching is getting very easy – just by a push of remote button. The Japanese movie ‘Killer Bride’s Perfect Crime’ is a comedy with little bit of a musical - ok the musical part was too silly but strangely funny. ‘Castaway on the Moon’ is Korean movie. It’s a comedy version of ‘Castaway’. When the Wilson like object he talks with was hilarious. I fall asleep in other movies. The medicine the doctor prescribed for me makes me drowsy. Oh good, I’m already in bed!

My husband made this the other night. It was featured in Bon Appetite magazine. A few ingredients are missing from our pantry but he made some substitutions or just omitted it. It was quite simple,clean and delicious! Wow! It almost looks like in the magazine.

Ingredients

• 1/4 cup roasted almonds preferably Marcona
• 5 Tablespoons extra-virgin olive oil divided
• 1 Tablespoon white wine vinegar
• 1 Tablespoon chopped fresh chives
• Kosher salt, fresh ground pepper
• 8 Large sea scallops
• 1 Tablespoon unsalted butter
• 2 sprigs thyme
• 2 Tablespoon peach preserves*
• Fresh herbs, baby arugula or micro greens

*He knows that we don’t have peach preserves but only needs 2 Tablespoon so he peeled a peach (gift from friend, larger than Utah peaches probably from Hood River,Oregon) cut it small and with 4 Tablespoons of sugar and start cooking. Add 1 teaspoon lemon juice simmer to reduce to half the volume. Puree in food processer for smooth texture. He thinks apricot preserve would be good alternate.

1. Finley chop almonds into small pieces but not into a powder. Mix almonds and 4 Tablespoon oil in a medium bowl.
2. Wisk in 1 Tablespoon vinegar and chives. Season with salt and pepper,set it aside.
3. Heat 1 Tablespoon oil in a large nonstick skillet over medium-high heat.
4. Season scallop with salt and pepper then add to the skillet. Cook until golden on one side.
5. Add butter to the pan and turn over. Cook, frequently tilting skillet and spooning butter over, until deep golden color and caramelized.
6. Stir preserves and 1/2 Tablespoon water in a small bowl to loosen.
7. Plate by smearing 1 Tablespoon of preserve mixture. Top with scallops. Drizzle some vinaigrette over, garnish with arugula or other greens.

 

Friends brought me a meal yesterday because my husband was at a dinner meeting. It was wonderful. I am grateful for their kindness.

Another friend dropped off cookies and crackers.

2 weeks ago- before I got sick, my husband and I were weeding in our garden when I came across this huge dandelion.

We visited a nursery the same afternoon. All roses were 60% off!  I loved this rose. It is called ‘Fiesta’. Ole!

Thank you for your phone calls, emails and visits. I think that my ocean voyage is drawing to an end. I hope so.

Peachful

Cold Peach Soup

I tried to think of ways to use Utah peaches, a gift from a friend, before they get sooo yesterday. My husband was satisfied with peach slices as a topping on the homemade cereal he made or something simple like that.. No more ‘taro magic’ he said.  I tried not to listen.

I rarely make cold soup. Cold soup is like not-warm-soup minus the ‘comfort’ adjective. Why is it that warm potato soup is potato soup but cold potato soup is suddenly called Vichyssoise? I can’t even spell that without spellcheck. However, cold soup brings some flair of sophistication, do you agree? I should name this soup peachyssoise or something…nah!

Ingredients for Cold Peach Soup for 4 people

• 3 medium peaches, peeled, pitted and sliced in thin wedges.
• 1 small onion sliced thinly
• Unsalted butter 2 Tablespoon
• 1 cube chicken bullion or 1 teaspoon bullion paste dissolved in 1 cup warm water.
• White wine 4 Tablespoons
• Milk 100cc
• Heavy cream 4 Tablespoons
• Salt , pepper and sugar to taste.

Direction

1. In a medium sauce pan or skillet, melt butter then sauté onion until soft and transparent. 
2. Add soup stock and wine to the pan and bring to boil. Reduce heat and simmer for 2-3 minutes. Cool for 5-10 minutes.
3. Put cooled onion mixture, peach slices, milk and cream into blender.
4. Blend in high speed for about 1 minute or until smooth. If you like to have more velvety texture, strain with strainer.
5. Salt, pepper and sugar* to taste. *Sugar is optional.
6. Chill the soup. Serve with herbs, sour cream, cream or croutons.

 

Here are other peach dishes I made.Peachy sauce over pressure cooked chicken.

Peaches, broiled crisp pancetta and feta cheese sandwich. The salty pancetta and sweet peaches go well together.

Peach yogurt cake has light cheese cake flavor.

We visited Seaside Oregon last Friday. The town was bustling as they got ready for the finish line of the Hood to Coast relay on the 25th. Lewis and Clark statue..and my sweetheart.

We rented this two person tricycle. My husband did most of the pedaling.Right! Virtual coffee flavor.

We really had to try this. We chose deep fired snicker bar with million calories-it was not bad at all.

Many outsides of vacation rental homes are blooming with flowers.

Saltworks where Lewis and Clark obtained salt. We stayed in the Gilbert Inn many years ago. It was a charming place but pricy.

Honey, strap! Camera strap!

Merry-go-round-go-round-go-round…for $2 per person.

On the way home, we stopped by a fruit stand near a lavender field.