Soup accompaniments

[Guest guest]

Here are accompaniments to some of the soup recipes from Moosewood

Restaurant. Someone asked me for one, and while I had the scanner going I

captured the other from the next page.

 

Goat Cheese Toasts

Jalapeno Cream

 

* Exported from MasterCook *

 

Goat Cheese Toasts

 

Recipe By : Moosewood Restaurant Daily Special, page 344

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 ounces goat cheese -- (chevre)

1 tablespoon chopped fresh chives or parsley

1/2 tablespoon milk or buttermilk -- up to 1

1 thin baguette

cut into about 12 slices

1 garlic clove -- (optional)

 

SERVES 6. TOTAL TIME: 10 MINUTES

 

We are lucky to have a number of goat farms nearby that produce excellent

varieties of chevre. Our favorite goat farm belongs to our friend,

veterinarian David Deutsch, and our own David Hirsch, who periodically

reports on the arrival of brand-new baby goats.

 

These toasted slices of baguette spread with herbed chevre are a good

accompaniment for a light soup, or add them to your favorite simple green

salad for a certain savoir faire.

 

In a small bowl with a fork, mash together the goat cheese and chives or

parsley with enough milk or buttermilk to make a spreadable consistency and

set aside.

 

Toast the baguette slices in a toaster or toaster oven, or on an unoiled

baking sheet in the oven, until crisp and lightly browned. If desired,

slice the garlic clove in half and gently rub the cut sides on one side of

each of the " toasts. " Top each with the chevre spread and serve immediately.

 

Per 3-ounce serving: 215 Calories, 9.3 g Protein, 5.8 g Fat, 39.6 g

Carbohydrates, 2.9g Saturated fatty acids, 9 mg Cholesterol, 522 mg Sodium,

2.1 g Total dietary fiber

 

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* Exported from MasterCook *

 

Jalapeno Cream

 

Recipe By : Moosewood Restaurant Daily Special, page 344

Serving Size : 4 Preparation Time :0:00

Categories : Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium fresh jalapeno -- up to large

3/4 cup yogurt cheese

2 ounces Neufchatel or cream cheese

salt -- to taste

 

SERVES 4 TO 6. YIELD 1 CUP. TOTAL TIME: 35 MINUTES

 

Yogurt cheese and Neufchatel smooth out the sharp heat of the jalapeno in

this savory condiment that makes a mouthwatering spread for bread and

crackers, a great topping for soups, or a base for a spirited salad dressing.

 

If you have a toaster oven, roast the foil-wrapped jalapeno for 20 minutes

before blending it into the cheeses. If you don't, we recommend using the

stove-top method of roasting the hot pepper (see Note) rather than heating

a conventional oven.

 

Preheat a toaster oven or conventional oven to 400F. Wrap the jalapeno in

aluminum foil and roast for 20 minutes, or until tender. Unwrap and allow

to cool for a few minutes before slipping off the skin and removing the

stem end (see Note). If you wish, remove the seeds for milder heat. In a

food processor or blender, combine all of the ingredients and puree until

smooth. Add salt to taste.

 

Note: For a quicker preparation, place the jalapeno directly on a stove

burner and center it to maximize contact with the flames. Adjust the

flames to medium-high heat and, using long tongs, turn the jalapeno every 1

to 2 minutes to char and blister the skin evenly. Roast for 5 to 7

minutes. Place it in a covered bowl, allow to steam for minutes, and

remove the blackened skin with a paring knife.

 

Variations: If you don't have time to prepare the yogurt cheese, replace it

with 1/4 cup of plain nonfat yogurt, increase the Neufchatel to 4 ounces,

and blend in 1 tablespoon of fresh lemon juice.

 

For variety, add 1 tablespoon of roasted garlic or 2 tablespoons of chopped

fresh cilantro. Or try using 1 or 2 chopped canned chipotle peppers in

place of the jalapeño.

 

Per 1.5-ounce serving: 80 Calories, 2.7 g Protein, 6.6 g Fat, 2.8 g

Carbohydrates, 4.2g Saturated fatty acids, 21 mg Cholesterol, 100 mg

Sodium, 0.1 g Total dietary fiber

 

 

 

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