"Hold the mayo, hold the lettuce..."

Sometimes a recipe veers so far off course that it turns into another beast entirely. I started with a recipe for charred tomato soup with lump crab. I changed it from the get go because I didn't want to go to the expense of using crab and there is no substitute. I changed the pancetta to bacon because it's easier to find and dropped the cornstarch entirely. Slowly, but surely it turned into an independent soup with nothing but the tomatoes to tie it to the original.

I'm glad this was good because I managed to set-off the smoke alarms while trying to char the tomatoes. Ironically, the debacle was not due to the tomatoes burning, but rather a blob of batter that had overflowed to the bottom of the oven when I made the Blackberry-Apple Cake. Once the smoke cleared and the cats came out from hiding, dinner was enjoyed and deemed worthy of posting.

Almost BLT Soup

Serves 4

1/2 pound smoked bacon, roughly chopped

2 medium red onions, chopped

4 Roma tomatoes, quartered

1 (14.5 ounce) can of fire-roasted tomatoes (Muir Glen)

1 cup chicken stock

1/2 teaspoon smoked salt

Juice from one lime

Parmesan cheese, optional

In a saute pan combine the bacon with the onions. Saute over medium-low heat for about 20 minutes, until bacon has crisped and onions are translucent. Place the bacon-onion mixture into the Vita-Mix container along with all the other ingredients. Start on variable #1, increase to 7, then high. If you prefer the soup on the chunkier side, reserve the Roma tomatoes until you've pureed the soup and add with pulses on #3. Sprinkle with Parmesan cheese if desired.

New Traditions

A birthday just isn't a birthday without a cake. At least, that's what I used to think. My boyfriend doesn't have much of a sweet tooth and with his birthday coming up I was trying to think outside the box. He mentioned loving the crepes he'd had while in Paris. So, a little Nutella, a few strawberries and viola, a bit of Paris was recreated in a Washington apartment.

Strawberry-Nutella Crepes

Makes about 10 crepes

1 cup milk

2 tablespoons unsalted butter, melted and cooled

3 eggs

1 cup flour

2 tablespoons sugar

1/4 teaspoon salt

Nutella

2 pints strawberries, quartered

Powdered sugar for garnishing, optional

Place all ingredients in the container of the Vita-Mix container. Start on variable #1, increase to #10. Run for 20 seconds. Refrigerate crepe batter for at least one hour. Make crepes and fill with Nutella and sliced strawberries. Garnish with powdered sugar and more berries, if desired.

It's All About the Dressing

I have been looking for this elusive "Japanese restaurant" salad dressing for the longest time. It seems easy enough to recreate, but I've just never nailed it. I found it in an unlikely place. I was flipping through an article in Eating Well magazine about working more spinach into your diet and there it was. I've doubled up the recipe ratios because you will definitely want more than one salad's worth.

Japanese Ginger Dressing

(Adapted from Eating Well, Sept/Oct 2008)

Makes about 1 1/2 cups

2 scallions, coarsely chopped

6 tablespoons saffron oil

1/4 cup distilled white vinegar

3 tablespoons finely grated fresh ginger

2 tablespoons ketchup

2 tablespoons soy sauce

2 small garlic cloves (or one large one)

1/2 teaspoon sea salt

1/2 this recipe dressed:

10 ounces spinach

1 large carrot, "ribboned" with a peeler

1 medium red pepper, julienned

4 radishes, sliced

Artistic License

This one is a bit of a stretch. There's only one step of this recipe for which I used Thor, but it's too good not to post, so indulge me.

Blackberry and Apple Cake

(Adapted from Saveur, Sept. 2008)

Serves 8-10

3/4 cup softened unsalted butter

1 1/2 pounds blackberries (about 6 cups)

2 tablespoon brown sugar

3 granny smith apples, cored and peeled

1/3 cup pear or apple brandy

2 1/2 cups cake flour

2 1/4 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon fine salt

3/4 cup milk, 2% is fine

1 1/2 teaspoon vanilla

Zest of 1 lemon

1 cup plus 2 tablespoons sugar

4 eggs

1 tablespoon Kirsh

Preheat oven to 350 degrees. Grease a 9" springform pan.

In a small bowl, toss 2 cups blackberries with brown sugar; set aside to let macerate.

Meanwhile, cut each apple half into very thin slices; toss with brandy; set aside. Sift the dry ingredients; set aside. In another bowl, stir together the milk, vanilla and lemon zest; set aside.

Using a standing mixer with a paddle attachment, cream butter and sugar on medium speed until fluffy, about 2 minutes. Add the eggs, one at a time, beating for 15 seconds after each addition. Reduce speed to low. Alternately add flour and milk mixture in thirds, beginning and ending with flour, until just incorporated. Scrape down sides of bowl with rubber spatula and gently fold in the apple-brandy mixture.

Transfer batter to the prepared pan; spread evenly. Scatter remaining blackberries over top of batter. Bake until golden and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 30 minutes. Cool on rack for 10 minutes. Run a knife around the edge of the pan. Release the sides of the pan and cool completely.

For the sauce: (Here's where the Vita-Mix comes in if you were holding your breath)

Place reserved macerating berries and Kirsch in the container of the Vita-Mix. Start on variable #1, turn to #10, then high. Run for at least a minute to pulverize the seeds.

Alternative Gazpacho

The Australian sports teams are green and gold, though this soup tastes more like it came from a Mediterranean garden than Down Under.

Green-and-Gold Gazpacho

(Adapted from Vegetarian Times, September 2008)

Serves 4

1 cup radishes

1 cup baby arugula

1/2 cup fresh basil leaves

3 scallions, coarsely chopped (don't use the last 3 inches of the green part)

3 large orange tomatoes, cut into quarters

Juice from 1 lime

1 tablespoon olive oil

1 tablespoon hot sauce

1/2 teaspoon smoked salt, or kosher salt

A few dashes of Worcestershire sauce

Place all in the container of the Vita-Mix. Start on variable #1, increase to #10. Run until smooth, about a minute. Serve chilled.

Well Past an Elephant's Eye

I haven't had enough corn this summer. Actually, this was my first of the season and considering we're just past Labor Day weekend, that's a crime. I'm trying to make up for lost time with this straight forward and very comforting chowder.

Sweet Corn and Squash Chowder

Makes 60 ounces

2 tablespoons unsalted butter

1 large yellow onion, chopped

4 cups fresh corn kernels (about 7 ears)

3 cups chicken stock

2 cups chopped yellow squash

1 vanilla bean, scraped of seeds (reserve seeds for another use)

3/4 to 1 teaspoon smoked salt, or kosher salt

1/4 teaspoon freshly ground black pepper

2 scallions, chopped for garnish (optional)

Smoked paprika (optional)

Melt butter in a Dutch oven over medium heat. Add onion to pan, cook for 10 minutes, stirring occasionally. Add all remaining ingredients to pan. Reduce heat and simmer for 15 minutes. Remove the vanilla bean. Pour contents into the Vita-Mix container. Start on variable #1, increase to #10, then high and process until smooth, about a minute. Serve with chopped scallions and smoked paprika (optional).

Emerald City

Probably because I was serving them to two hockey players, the first response to their appearance was, "They look like green pucks." And sure enough they aren't the most glamorous of creations. But what they lack in looks they make up for in flavor. The cooking does not dull the freshness. I have a few left over that I'm going to sandwich in a pita with some tomato and lemon yogurt dressing.

Emerald Florentine Cakes
(Adapted from Eating Well, Sept. 2008)
Makes 8
1/2 cup finely grated Parmesan cheese, plus more for garnish
1/2 cup low-fat ricotta
12 ounces fresh spinach
2 large eggs
1/4 teaspoon smoked salt (or sea salt)
Freshly ground black pepper

Preheat oven to 400 degrees. If using block Parmesan, cut into large cubes and grind in the Vita-Mix.

Measure out 1/2 cup of cheese and empty container of the rest. Combine all the ingredients in the container. Start motor on variable #1, increase to #7 and run until combined. Pulse a couple of times and use tamper to fully incorporate ingredients.

Coat 8 cups of a muffin pan with cooking spray. Divide the spinach mixture among the 8 cups. Bake the cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Run a butter knife around the edges to loosen. Serve warm, sprinkled with more Parmesan.