soup

Soul Satisfying Roasted Cauliflower, Leek & Garlic Soup and Lemon Fritters

18.08.2011 62 Comments

I seriously feel like starting this post with "oh what a week…!" to the tune of "oh what a night.." At least, just listening to it makes my feet move under my chair. That’s a good thing. I am allowing myself to make room for a giggle and a laugh. It’s been such a week for friends and family, near and far. And us trying to navigate the waves and splashes.

Today my heart is a complete split of heavy and light. I guess I could spend the next couple of paragraphs telling you why. But honestly, I am tired of those funky vibes I have experienced all week. Mine included. These two posts will update you on why I have been quiet and reflective lately. And why today I still can’t put the broken pieces of heart back together. I’ve done my kicking and screaming, even if only in my head but I have also welcome every opportunity to change my mind today. That much funk always drives me up the wall. Or to the kitchen actually!

I cooked a lot over the last few days. Always therapeutic. I’ve made a bunch of good for the soul comforting foods. I also made some pretty aromatic dishes to soothe my bronchitis. I packed a few containers full of good and healthy recipes for Bill while I am gone this week. Stirring soup very effectively took my mind away on vacation for a few minutes. Zesting and juicing lemons filled the space with invigorating energy.

Whisking batters, roasting vegetables, hearing the motor of the food processor happily whirl away. Listening to the sizzle of the oil when my friend Laura and I made lemon fritters one night she came over for dinner. It never gets easier, it just gets different. One thing for sure is that friends and keeping busy are always great ingredients to make things better.

I hate that work is taking me away this week and I won’t be home with the husband and the pups for a good ten days. I also love that my kind of work gives me the chance to do something a bit different than my usual week. See, I am leaving in the morning and heading out to Seattle for a shoot. My friend Clare Barboza is shooting Jeanne Sauvage’s (from The Art Of Gluten Free Baking) first cookbook on gluten free holiday baking and she asked me to come do the styling. As I told them both earlier, I am very much looking forward to rest my photographer’s eyes and put my styling goggles on for a week!

I love Clare and her photography, I love Jeanne’s recipes (and I get to meet her chickens!), the publisher (Chronicles) and it’s Seattle! My last visit was a bit short there so I am looking forward to a longer stay and some fun happenings! Our shooting and baking/prep schedule is packed (just as my suitcase!) but you can bet I’ll do my best to find time for a little fun!

I hate to leave Bill with the pups, that’s a given, but I hate to leave him without something comforting to eat, especially the first night I am gone. When I made a Roasted Cauliflower, Leek and Garlic Soup the other day, he asked that I made another batch to store away while he’d be alone with his books. I am kinda sad I can’t sneak a cup on the plane with me. It’s really good. Don’t let its creamy grey color fool you…there is nothing bland or blah about this soup. Creamy, toasty, garlicky. Silky.

When I wasn’t feeling good this past weekend, I texted Laura that I had absolutely no appetite. She texted me back a very worried "really? nothing?" I know.…worried me too actually. I am never one without an appetite, even sick. I paused for a second and thought "actually…lemon fritters sound really really good right now!". We rarely do fried anything but that fried little pieces of dough were always in my grandmother’s arsenal remedy when we were sick. It worked back then. And it worked again this time!

Good friends, good food, good drinks and tons of good laughs sure made me feel better on all front this past week. I wish mending the world troubles would be as easy as writing a prescription for each but that’s always a start…

Roasted Cauliflower, Leek and Garlic Soup:

Serves 6-8 as an appetizer, 4 as an main dish

Ingredients:
1 small head of cauliflower
1 whole head garlic
2 leeks
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 to 1 cup water, or veggie or chicken stock

Directions:
Preheat oven to 375F (convection) and position a rack in the middle.
Trim the outer leaves from the cauliflower head. Cut in quarters, remove the core, and cut the cauliflower into medium size florets. Place on a large baking sheet.
Cut the garlic head in half, place on the baking sheet with the cauliflower.
Trim the white part from the green stalk of the leeks. Keep the white part and cut into medium sized chunks. Wash well under water and place also on the baking sheet.
Drizzle with the oil, salt and pepper. Roast for about 20-25 minutes.
Let cool slightly. Place in a food processor, start running the machine and add enough water to have a creamy soup. Re-season if necessary with salt and pepper. Serve.

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Lemon Fritters:
Make about 20 to 30 small fritters

Ingredients:
1 -2 cups canola oil
1 cup sugar
zest and juice of one lemon
2 eggs
1 cup millet flour
1 cup rice flour
1 teaspoon baking powder
3/4 cup milk

Heat oil in medium large cast iron pan until temperature reaches 375F.
In a large bowl, whisk the sugar, lemon zest, juice and eggs until well blended. Add the millet, rice flour and baking powder, along with the milk. Mix well until the mixture is smooth. Drop by large spoonfuls into the hot oil. Do not over crowd the pan or it will lower the heat too much and you will end up with soggy fritters. Let cook for 2 minutes on each side. Drain on paper towels and sprinkle with powdered sugar.

Strawberry & White Chocolate Passion Fruit Soups With Mixed Berries Muffins

01.04.2011 49 Comments

I’m usually all about the crunch. The giving crunch of toasted almonds on top of a bowl of vanilla ice cream. The flaky crunch of a pie crust as it gives under your teeth only to reveal a soft and creamy interior. The soft crunch of a handful of walnut inside a piece of brownie. Give me crunch.

I’m the one you’ll find grabbing a couple of carrots in the fridge as a mid-morning or afternoon snack. Best crunch ever. I hear people do that when stressed: crunch the stress away. It’s indeed a physical translation of working through things. As long as I stick to carrots and not piles of cookies… But I need soft, creamy and smooth just as much as anyone else.

When it seems like the tempest is over and things have actually been dealt with, I am, on the other hand, the first one to reach for something soothing, soft and creamy. A sudden sigh of comfort and peace of mind. Some thick yogurt topped with a spoonful of honey. And more recently a mix of tart strawberry and white chocolate passion fruit soups drizzled on perfectly ripe and soft local strawberries.

I am not expecting much of my strawberry plant beside pretty flowers. It’s not me but the crazy hungry rabbit hanging out by the house. He’d better not go for my radishes…I just planted those! However strawberry season is in full swing here at the farms! After picking a few baskets the other day I know I’ll be returning to grab an insane amount for strawberry jam making.

This dessert is directly inspired from one found months ago in Elle A Table researching recipes including white chocolate. I like it because it is a bit of an odd ball in the dessert category. Is it to slurp on, drizzle with, mix together, eat separately? Do you pour it on ice cream, tarts? Do you dunk a cookie in it? Or two?

I loved the flavor combination of both. The lemony strawberry soup was the perfect counterpart to the sweet white chocolate soup using coconut milk and passion fruit. I ate the strawberry soup mixing little spoonfuls of the white chocolate one in it. Perfect like this. I also drizzled the white chocolate soup over some freshly cut and super ripe strawberries. Simple and comforting.

To round things up though, I made a batch of gluten free coconut and strawberry muffins and another one with blueberries only. Saucing the bottom of the soup glasses with a half muffin? Just about toe curling worthy. The combination of the three worked wonders for my peace of mind, ahaha!

It reminded me of a couple of fruit soup recipes I had made in the past and enjoyed very much then. A strawberry soup with apricot tea cakes and a watermelon soup with thin slices of toasted blueberry pound cake.

Have a great weekend everyone!

Strawberry and White Chocolate Passion Fruit Soups with Mixed Berry Muffins:

Serves 8-10

For the white chocolate soup:
12 oz white chocolate
1 cup passion fruit juice
one 14-oz can coconut milk (full fat)

Place the white chocolate in a non reactive bowl and set aside. In a large saucepan set over medium high heat, bring the passion fruit juice and coconut milk to a strong simmer. Pour on top of the white chocolate and let sit for 5 minutes. Whisk the mixture together until smooth and creamy. Divide among ramekins, glasses, jars, etc…Let cool to room temperature before refrigerating.

For the strawberry soup:
1 pound of strawberries (if you are in France use mara des bois)
zest and juice of one lemon
dash of vanilla extract

Place all the ingredients in a blender or food processor and puree until smooth. Divide among ramekins, glasses, etc… Refrigerate until ready to use.

For the mixed berries muffins:
1/2 cup sugar
2 large eggs
1 cup yogurt
3/4 cup olive oil
zest and juice of a lemon
1 cup millet flour
1/2 cup coconut flour
1/2 cup sorghum flour
2 teaspoons baking powder
pinch of salt
1 cup berries of your choice (whole raspberries or blueberries, cut strawberries, blackberries, etc…)

Preheat the oven to 350F. Line the inside of muffin tins with paper muffin cups and grease those with melted butter or cooking spray. Set aside.

In a large bowl, whisk together the sugar and the eggs until pale. Add the yogurt, olive oil, lemon zest and juice and whisk until blended. Add the flours, baking powder and salt and mix until the batter is smooth. Don’t worry too much about some lumps. Fold in the berries with a spatula carefully. Divide among the muffin tins and bake about 25-30 minutes until golden brown and a knife inserted in the middle comes out clean.

Serve both soups together with more berries and a few muffins.

French Onion Soup

14.01.2011 53 Comments

Days go by lately and they pretty much look the same. Write write write. Camera camera camera. Write write write. It’s pretty intense. It’s very insane and I would not change it for the world. Writing this book is the toughest thing I have ever done. Finding my authoring voice as well as my "manual-guideline" writing voice, as well as analyzing hundreds of my own pictures to make sure they are the best in the category they will be used for. I wondered the other day is 5pm was a decent time to finally brush my hair…

I am learning tons. About the world of editing and publishing, myself, others. About having someone busting your chop and being always one step ahead. I thought I did not sleep much, I think my editor got me beat. I often wonder if I am slow or it’s just the subject matter that makes me slow down and double triple check how I put it down on paper. I have never pondered words and dissected pictures as much as I have been doing the past couple of months. And there is so much still left to do and so little time to do it in.

I do believe I’d feel different if I did not have to work my regular job at the same time. Yep. The bills still have to be paid, regardless of how long my behind is glued to the office chair or my eyes to the computer. This is by far the most challenging thing I have ever done in my career but it’s looking to be a dance of two or three of anything at least until July. And for some insane reasons, it’s not stressing me out one bit. It’s gotta be because I am doing a job that makes me smile every morning I get up.

I equated it to kitchen work the other day to Bill as we were looking over the schedules. Last time I felt such a high and peace of mind all jumbled together was when I was working in a restaurant kitchen.

Talking about restaurant kitchens…I am starting the photography for Virginia Willis’s cookbook this weekend and I am looking forward to working with a dedicated crew of women, from cook to food stylist to yours truly behind the camera. We have a packed schedule the coming 3 days so you won’t see me pop around here much. Once the shoot is over for the day it’s back to writing and editing my own material. Lots of recipes to be covered for her and we have for mission to find the cover! Ah…no pressure!!

I am ready! With the intensity of the last few weeks, it would be easy to forget proper nourishment. Except I am not one to forget to eat. When time is of the essence, soups and salads are my true staples. It’s usually the same lentil or split pea soup but since my buddy Chris posted his French Onion Soup, I have been obsessed to make a big batch of it. Paired with my favorite salad of the moment and I am set. Perfect bite of comfort and TLC during quiet and studious days.

I am hoping to get plenty of "behind the scenes" shots for you guys. So stay tuned!

French Onion Soup: Click here for the recipe.
I’d never trust just anyone to make good onion soup like my mother used to make but his…wow! Make the time to put a batch on the stove. You won’t regret it. Use gluten free bread and you are good to go!

For the salad, lately it’s been rotating around these ingredients:
– greens, granny Smith apples, feta, pomegranate seeds, vinaigrette.

Perfect lunch…

Roasted Tomato & Vegetable Soup With Tasso Ham

17.08.2010 34 Comments

As I have said before, summers here are hot and muggy. Very. And usually hot, muggy and wet in the late afternoon when thunder rolls in and we get caught by quick rain showers. Except these past few days. Rain has been around pretty much from sunset ’til dawn.

And we love it. Our backyard loves it. Our pecan tree is digging it. Bailey is literally jumping in and out of the creek to catch rain drops. On the other hand, Tippy gives me this look of "Hey! Can you do something about this rain? Really cramping my style now" every time we go for a walk. I suspect though that he enjoys the towel drying time afterwards.

The sun will trick you into forgetting your umbrella. The heat will convince you that you don’t need to take your rain coat. We have gotten soaked more than once lately and we really just laugh it off. It actually feels good. Being neither hot or cold feels darn appropriate after our temperatures were steadily hovering between 100F-110F down here. Sunny with a side of rain? We’re in!

The only problem with this weather is what it does to our eating habits. Braising, stewing, roasting are very much kept to a minimum. We love to be reminded that seasons are here for a reason and to take full advantages of the changes and new rituals they bring about. Thus, we are grilling and enjoying cold or warm fares a lot. Our favorite lentil salad is now served cold. Cooked and cooled rice gets a boost from freshly chopped basil and some feta chunks.

When the weather turns to rain as it has these past few days, all we really want is to sit down in front of a warm bowl of soup. B’s favorite, tomato soup, quickly became mine too when I started making it from scratch with some basil and cream. As years went on I replaced the cream with eggplant which gave the same creamy results as well as a boost of nutrients and flavor.

This time, I picked up loads of local San Marzano tomatoes at the market, as well as some zebra eggplant, baby Vidalia and garlic, roasted them all together one evening and pureed them the next day into a soup. I served it at room temperature with some homegrown basil and a splash of tea seed oil (gift).

We have a wonderful pork purveyor at the market, Meathouse, operated by Jason and his wife Katie who always have freshly made Butifarra, Italian and andouille sausages, fresh cut applewood smoked bacon, and one of our favorites, freshly smoked and perfectly seasoned tasso ham. It is perfect with the creamy soup and you could substitute thick cut bacon if it’s easier. I think it took us every bit of restraint not to polish off the entire pot on our own.

Before I head out, congratulations to J M. Smith from Do It All for winning the Threadless tee-shirt and BlogAid Cookbook! Send me your mailing address at mytartelette [at] gmail [dot] com. Thank you!

Roasted Tomato and Vegetable Soup With Tasso Ham

Serves 4-6

2 pounds fresh tomatoes
2 small zebra eggplants or one medium regular eggplant
1 head of garlic, cut in half
4 small vidalia onions, cut in half
2-3 tablespoons olive oil
2-4 cups water
salt and pepper to taste
fresh basil
olive oil or tea seed oil, avocado, walnut or pumpkin (optional)
1/2 cup diced tasso ham or thick cut/slab bacon, cooked and drained

Preheat the oven to 450F.
Slice the tomatoes and eggplants and place them on a baking sheet. Drizzle with 1-2 tablespoons olive oil. Place the garlic and onions on a separate baking sheet and drizzle with 1-2 teaspoons olive oil (if you have room left in the first pan, skip that step and add the garlic and onion to the tomatoes and eggplant). Season with salt and pepper to taste. Place both baking sheets in the oven and roast the veggies until golden brown, about 30 minutes.
Remove from the oven and let cool.
Peel the garlic off its skins and place with the rest of the vegetables, saving a few tomato slices for garnish, in a food processor. Add about 1 to 2 cups of water and puree until smooth. Add enough water to reach your preferred consistency. Adjust the seasoning with salt and pepper if desired.
Ladle into bowls and garnish with reserved tomato slices, drizzle of your favorite oil and some basil. Add some tasso ham as desired and serve.

Roasted Vegetable Soup With Polenta Croutons

20.01.2010 59 Comments

Before I talk about this soup, let me announce the winner of the Heavenly Cakes book giveway: congrats to Diane from Spice Sisters. Email your mailing address at mytartelette{at}gmail{dot}com and the book is on its way to you. Now back to our regular programming…

What an amazing five days I just had in Atlanta! The city sure knows how to do sugar! The Sugar Coma tour I was part of was nothing short of outstanding. Shameeka, hostess with the mostess of The Broke Socialite proved everyone that planners and vendors can go above and beyond everyone’s idea of a good time without robbing a bank. I will do a full recap of the weekend, macaron workshop included as soon as I properly sift (pun intended) through all my pictures.

After two tours of some of the best sweet spots of the city, I was seriously craving vegetables on my way home. And salt! I must say I was impatiently awaiting dinner so that I could have a bowl of this Roasted Vegetable Soup. We liked it so much that I even called B. from the airport this morning to make sure he had not eaten the last bit I had tucked away in the freezer. No clue what he’d eat. I would have this. Not sure I’d share either. But I did. I can’t be the only one moaning at the dinner table now can I?!

There is something about roasted vegetables that sets them in a category completely apart. I can’t tell between the natural sugar from the vegetables being released as they roast, the slightly brown and crispy edge they get, or the deep aroma permeating my kitchen, which one sends my senses in a frenzy. Something does. I guess it’s the whole package. Roast anything and you’ll be a happier human being. I’m serious.

What I love about this soup beside its simplicity of preparation is the tremendous versatility it offers you as far as flavoring and textures. One night we had it on the chunky side, with a little drizzle of avocado oil and a dash of freshly cracked peppercorn and a few parsley leaves. The day after I served it for lunch a little bit smoother with oregano and thyme and some chorizo salt from Secret Salt Sea Salts. Always with some gluten free polenta croutons. They really helped round up the flavors and textures of the soup.

Seems like Spring came in early while I was away but that will not deter me from making soups. Good for the soul and easiest lunch or dinner to make when you’re pressed for time because leftovers are always better the next day, right?!

If you want a sneak preview of what we did during the morning session of the Sugar Coma Tour, check out Mark's pictures from the morning session and Bakerella’s post on the afternoon session.

Warming up a bowl of soup as I get ready to edit my pictures. It’s always fun to revisit a trip…

Roasted Vegetable Soup:

Serves 4 to 6

1 head cauliflower, broken off into small chunks
4 small-medium turnips, quartered (don’t worry about peeling them)
4 cloves of garlic, smashed with the back of your knife
4 baby onion (or 1 small onion), sliced lenghtwise
2 small potatoes (mine were the size of a clementine)
2-3 tablespoons olive oil
salt and pepper
1/2 cups – 1 cup water (or chicken or veggie stock)

Garnishes: flavored sea salts, herbs, croutons, drizzle of oil (almond, avocado, pumpkin – your preference).

Preheat the oven to 375F. Place all the vegetables on a baking sheet or in a pan in one single layer and drizzle with olive oil. Season with salt and pepper. Roast until golden brown, about 30-40 minutes. Let cool to room temperature.
Add about 1/2 cup water or stock and puree in a blender or with an immersion blender. Check if the consistency and seasoning are to your liking and adjust accordingly.
Serve with croutons and garnishes of your choice.

Le P’tit Coin Francais:

Soupe de legumes
Pour 4 a 6 personnes

1 petit chou-fleur, coupe en petits morceaux
4 petit navets, coupes en quatre (la peau y passe aussi)
4 gousse d’ail, ecrasee (peau y passe aussi)
4 petits onions nouveaux ou 1 petit onion
2 petite pommes de terre
filet d’huile d’olive
sel et poivre

Prechauffez le four a 190C. Mettre tous les legumes dans un plat ou sur une plaque a cuisson avec rebords. Ajoutez un filet d’huile et assaisonnez.
Faites cuire les legumes pendant 30-40 minutes ou jusqu’a qu’ils soient bien dores.
Laissez les refroidir un peu. Ajouter un petit verre d’eau et passez au robot pour mouliner.
Ajustez la texture en ajoutant plus d’eau si vous desirez. Assaisonnez de nouveau si necessaire.

Servir avec differentes herbes, croutons etc…

Butternut And Acorn Squash Soup

21.10.2009 52 Comments

Thank you all so much participating in the Macy’s giveaway! Through emails, I know that some of you held dinner parties this week to raise money to fight hunger. That makes me so happy! We held our own last night in a very impromptu sort of way when my mother-in-law dropped by with a standing rib roast, all ready to be devoured. I quickly gathered the neighbors to our table. As a thank you, they made donations to the local food bank. As my way to thank them, I sent everyone with some of this Butternut and Acorn Squash Soup we have been enjoying lately.

My random number generator (Bill) went to bed before midnight so I quickly emailed Jen and asked her to pick two winners. Her answer was: "48 & 119, based on time interval between kaweah’s twitches in her sleep times random number." Don’t you love this scientifically proven method? Ah! Congratulations to Mani and Cindy. Please send me your mailing address so I can forward them to Macy’s (mytartelette[at]gmail[dot]com).

Dang things are busy around here and I am liking it very much! I get to do and see, work lots of fun stuff. Indeed, if you are in the Charleston area, drop by the first annual recipe and cook-off contest which I’ll be photographing for Charleston Magazine. Come support some budding cooking and baking talent!

Obviously, all that buzzing about is good and getting home, plopping exhausted on the sofa makes me feel like I have contributed to the twirling world around me. I know my mom hates it because I end up calling home (France) at the oddest hours and often times while I am eating a late lunch of soup or salad while they’re already in bed. Sorry. Every time I would talk to my mom last week, she’d ask me what I was eating, and my answer always was "butternut and acorn squash soup, side of petits lardons and creme fraiche".

It got to the point that she started worrying immensely. "Do you need me to send you some money?" she asked one day. In her mind, if we were eating that much soup that could only mean we were ut of ka-ching. I started laughing uncontrollably. "No mom! It’s our soup kick of the month and it so good I keep making it every other day!". The timid colder days did not have anything to do with it but tempting displays of seasonal squash got the best of me and I caved in.

This soup could not be any simpler to make with fresh butternut and acorn squash, some chicken stock (homemade if possible), garlic and thyme. To serve, we like a little (or a big) dollop of creme fraiche and some "lardons" (thick cut bacon or salted cured pork). One day this week we added some thinly sliced dried Thai chilies and sauteed butternut squash seeds. We voted this version as the best so far but feel free to improvise!

And before I forget: Please join me on Monday, October 26, when I join forces with nine of the webs best food and lifestyle bloggers for the delightfully frightful Halloween collaboration, Trick-Or-Eat. Nine haunted houses have been trimmed and tricked out on your behalf. Which of your favorite bloggers awaits behind each haunted home? Whatever have the ghostand hostesses prepared for your visit? Be sure to stop by for this ultimate Holiday Block Party, presented blog style!

Butternut And Acorn Squash Soup:

Serves 4 hungry poeple

1 tablespoon olive oil
1 small butternut squash, peeled and diced into 1-inch cubes (seeds scooped out & saved)
1 small acorn squash, peeled and diced into 1-inch cubes
3 cloves or garlic, peeled and smashed (don’t worry about mincing)
4 cups chicken stock
1 to 2 teaspoons fresh thyme (or less if desired. You can also use some sage)
water
salt and pepper

Optional accompaniements:
chopped Tai chilies
creme fraiche (or sour cream)
sauteed thick cut bacon or salted and cured pork, sliced thin
seeds from one of the squashes (sautee in the bacon fat for maximum flavor, and drained on paper towels)

In a large stock pot, heat the oil over medium heat. Add the cubed squashes and sautee for 2-3 minutes or until they start to get some caramelizing color. Add the garlic and sautee one minute, stirring often to prevent it from burning (or it will become bitter). Add the chicken stock and thyme and bring to a boil. Lower the heat and cook, covered for about 30 minutes or until the squash is tender. With an immersion blender, puree the soup in the pot until smooth. If usig a food processor or blender, let the soup cool a bit before processing. Adjust the consistency to your liking with extra water. Salt and pepper to taste.
Garnish as desired.

Plum Watermelon Soup With Lemon Balm Ice Cream and Toasted Blueberry Pound Cake

20.08.2009 46 Comments

I must start this post with shout out to my dad that has nothing to do with the recipe and story below. A couple of weeks ago, my awesome Papa took pity of my completely DIY portfolio page created a few months back and asked if I could please shop around for a professional hosting site and he’d help. After pouring over countless forums, domains, templates, I decided to go with Photobiz (and no they are not paying me to say how great they are). They’re affordable and super pro. Once I had uploaded my pictures, the revamped portfolio was up and running almost overnight! Thanks dad!

It never fails. Every summer here, I want to be there. I know I have been in South Carolina long enough to handle the scorching summers but I really think that unless you are born and bred here like Bill, there is a "heat acceptance gene" missing in most of us. Actually, the humidity is the bigger problem. It wilts you the minute you step out the door and it looks like I do not have the "A/C acceptance" gene either.

What to do to keep fresh and refreshed? Eat a serving or two of this Plum and Watermelon Soup with a scoop of Lemon Balm Ice Cream and a couple slices of Toasted Blueberry Pound Cake. I am a soup kind of gal. Hot, cold, room temperature…I just love soups but I admit I would have never tried to make this if it had not been for Asheville, and our dinner at Zambra.

We were full to the brim and when dessert arrived we all thought "I can’t anymore". Then came chef Adam’s rhubarb – watermelon soup and basil ice cream. The only thing heard at the table was the rattling of our spoon against the bowls. What I could not get enough of was the side of toasted black sesame pound cake he served the soup with. What a brilliant addition! I put it all in the dessert memory bank hoping to make it for us one hot summer day.

This day came with Bill’s birthday and I figured it would be a perfect ending to his "birthday dessert feast" of lemon donuts, goat cheese tarts, chocolate covered marshmallows and cupcakes. I took full advantage of all the wonderful summer produce around here and used watermelon and tart plums (to mimic the tartness of the rhubarb), lemon balm from our garden to infuse a simple vanilla bean ice cream. Bill’s mom often goes blueberry picking in the wee hours of the morning and loves to give us a few buckets full. They were put to good use in a pound cake that Bill loves all year round.

When it gets passed 95F, I have no desire to turn the oven on and if I must, you can bet it better be quick and for something as good as blueberry pound cake or apricot financiers! But I could not resist the idea of thin slices of pound cake slowly toasted in the oven to be served with the soup. You don’t even need to make soup to fall in love with the idea or the taste. It’s just plain fun! We had leftover soup after the party and we had the remainder as cold shots one hot afternoon. Perfect!

One year ago: The Transatlantic – Chocolate and Salted Butter Caramel
Plum – Watermelon Soup With Lemon Balm Ice Cream And Toasted Blueberry Pound Cake:

For the soup:
1 cup (150gr) watermelon, seeded and cut into 1-inch pieces
1 cup ripe plums (160gr) (about 3-4 depending on size), cut into 1-inch pieces
zest and juice of a lemon (about 3 tablespoons)
2 tablespoons (25gr) sugar

For the ice cream:
4 egg yolks
1 cup (100gr) + 2 tablespoons (25gr) sugar
1 cup (250ml) whole milk
1 cup (250ml) heavy cream
1/2 vanilla bean, split open and seeded
1/3 cup chopped fresh lemon balm (can use lemon verbena, basil, mint, etc..)

For the cake:
1 stick (113gr) unsalted butter, at room temperature
1 cup (120gr) powdered sugar, unsifted
3 eggs
1 1/4 cup (155gr) flour
1 tsp baking powder
pinch of salt
1/4 cup (60ml) buttermilk (or whole milk)
1 cup (145gr) blueberries

Prepare the soup:
Place all the ingredients in the bowl of a food processor and puree until very smooth. Refrigerate until very cold. (how hard was that?!)

Prepare the ice cream:
In a large bowl, whisk the egg yolks and one cup of sugar until pale and thick. In a saucepan set over medium heat, bring the milk, heavy cream, vanilla bean and lemon balm to a simmer, without letting it come to a full boil. Slowly pour the hot cream over the egg yolks mixture while whisking to temper the egg yolks. Pour the whole mixture back into the saucepan and cook over low heat, stirring constantly, until the cream coats the back of spoon. At this point you have made a custard sauce, also known as "creme anglaise". Let cool completely and refrigerate until cold.
Once the custard is cold, strain the vanilla bean and lemon balm and process the base according to your ice cream maker manufacturer’s instructions.

Prepare the cake:
Preheat the oven to 350F and position a rack in the center. Slightly coat a loaf pan with cooking spray, place it on a baking sheet and set aside.
In the bowl of a mixer fitted with the paddle attachment, mix the butter and powdered sugar on low speed until creamy, about 2 minutes. On medium speed, add the eggs, one at a time and beating well after each addition. Reduce the speed to low and add the flour, baking powder and salt. Add the buttermilk and mix well until combined. Turn the mixer off and fold in the blueberries by hand. Pour the batter into the prepared pan and bake for 30 to 45 minutes (tend with foil midway if the top seems to brown faster than the cakes bake). Let cool completely and cut very thin slices of cake. Place them on a parchment paper line baking sheet and toast in the oven until golden brown.