Chilled Summer Soups: A Symphony of Flavors
As the temperature rises, nothing beats the heat quite like a chilled soup. Kathryn has a duo of mouthwatering cold soups in store for us, each bursting with vibrant flavors and colors. From classic Gazpacho with its rich tomato goodness to a refreshing cucumber and green tomotilla soup topped with shrimp. These soups are the perfect way to start any summer meal, or enjoy them as a light, healthy lunch on their own. Get ready to learn the secrets behind these sensational cold soups!
Steak Salad Extravaganza: A Satisfying Summer Staple
Up next, we have a culinary masterpiece that combines the best of both worlds – the Steak Salad. Kathryn’s version is a symphony of flavors and textures that will leave you craving for more. Picture this: perfectly grilled strips of tender steak, served atop a bed of fresh mixed greens, accompanied by cherry tomatoes, red onions, and crumbled blue cheese. But what truly elevates this salad is the zesty homemade vinaigrette that brings all these elements together. Whether you’re looking for a hearty main course or a crowd-pleasing salad for your next barbecue, this dish is a must-try.
Sweet Endings: A Fruity Dessert Delight
No meal is complete without a sweet treat, and Kathryn has a delightful fruity dessert in store for us. It’s a dessert that’s as beautiful as it is delicious – a Mixed Berry Pavlova. Imagine a crisp meringue nest, delicately cradling a medley of fresh summer berries like strawberries, blueberries, and raspberries, all topped with a dollop of velvety whipped cream. It’s a dessert that’s both light and indulgent, making it the perfect ending to your summer feast.
Join Us for Culinary Adventure!
You won’t want to miss this episode of “The Chef, You, and I” show with Kathryn Raaker. Get ready to be inspired by her culinary expertise as she guides you through the preparation of these sensational summer dishes. Whether you’re an experienced chef or a novice in the kitchen, Kathryn’s warm and inviting teaching style makes every recipe accessible and enjoyable.
Tune in to our show and embark on a flavorful journey as we create, savor, and celebrate the joys of summer dining together. Whether you’re hosting a summer soirée or simply craving some fresh and delicious dishes, Kathryn’s got you covered. We can’t wait to have you join us for this unforgettable episode!
Stay tuned, stay inspired, and stay delicious! See you soon on “The Chef, You, and I” show with Kathryn Raaker.
Kathryn’s Tomato Gazpacho
- Blender or Food Processor
- 3 cups of Tomato Juice or V8
- 2 cucumbers seeded and chopped (I used English Cucumbers)
- 1 yellow mini sweet Pepper - chopped
- 3 red Mini sweet Peppers – chopped
- ½ small red onion or ¼ of large red onion
- ¼ cup White wine vinegar
- Juice one lemon
- 2 stalks celery chopped
- 2 teaspoons ground black pepper
- 1 ½ teaspoon of Kosher salt
- 2 scallions chopped
- If you have a large food processor add all your fresh ingredients and lemon juice and Tomato Juice If not do it in the processing it in stages. And Process them in the Food Processor until chunky if you like it that way but if not grind it longer to have a smoother consistency.
Green Gazpacho Soup with Shrimp
- 1 1/2 cups plain low-fat yogurt Not Greek Style
- 3 Tbsp olive oil
- 2 Tbsp Fresh Lime Juice
- 3/4 cup poblano Chile Seeded and coarsely chopped
- 1/2 cup green onions coarsely chopped
- 2 cups Fresh whole-wheat bread From the bakery section. Remove crust, and tear into bite size pieces
- 2 cups English cucumber chopped seeded
- 2 Tbsp sugar
- 1/2 tsp kosher salt
- 1/2 tsp Black Pepper
- 4 large tomatillos About 1 lb. husks removed, rinsed and quartered
- 1 lb medium shrimp peeled and deveined
- 4 leaves Parsley for garnish
- Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir¬ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
- Heat 1 teaspoon oil in a large non¬stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.
Black and white Summer Salad
- 1½ LB London Broil
- 6-8 cups chopped romaine lettuce Use any lettuce of your choice
- ¼ red onion thinly sliced
- 2 avocados Sliced
- 2 large tomatoes cut in small quarters (or use cherry tomatoes, halved)
- ⅓ cup Feta cheese crumbles
- Marinate your steak overnight – Make sure you prick it on both sides. I used 2 cups of wine and added homemade Limoncello.
- Preheat your grill to medium heat. Prepare your steak by sprinkling generously with salt and pepper. Grill London Broil on each side until cooked to the desired doneness. If using London broil, medium rare (pink interior) (Allow steak to rest for 5 minutes on a cutting board, then thinly slice.
- Arrange salads with lettuce on the bottom, then top with steak, avocados, red onions, tomatoes, croutons, and Feta Cheese crumbles. Use a dressing of your choice.. Serve immediately.
Berry Almond Cream Tart
- 1 Pie Crust I used a Pillsbury Pie Crust.
- 16 oz Cream Cheese room temperature
- ½ tsp almond extract
- 1 cup confectionary sugar
- ¾ cup heavy cream
- 1 cup Strawberries.
- ½ cup Blackberries.
- Remove your dough and let set at room temperature for about 15 minutes. Preheat your oven to 375° F. Roll out your pie dough and put it into your tart pan. (If you are using something like Pillsbury, just use one crust). Remember to prick the crust and add beans or baking beads to keep the crust flat during the blind bake. Bake the crust for 12-15 minutes. Let it cool completely.
- Add cream cheese, almond extract, and powdered sugar to a bowl, and using a mixer, blend for 1 minute. Slowly add the heavy cream and continue beating until smooth. Spread the mixture into a tart to the top of the tart.
- Arrange the berries on top of the tart and refrigerate for about an hour before serving.