Chilled Thai Pesto & Potato Soup Recipe • So Tasty! | Club Foody

 

Each summer, we can all feel the repercussions of global warming. The glaciers are melting at a dangerous speed, rising sea levels, and the impact of extreme weather is increasing droughts, wildfires 🔥, and floods around the world.
 
When I was a young adult, the temperatures of my summers were more bearable 😎 than they are now. Of course, we had the odd time when it went above 30°C/86°F, but not as often as we’ve been encountering over the last 8 years.
 
Unless there’s AC in your home, most of us don’t feel like eating anything hot when the temperature rises above our comfort zone. Besides sandwiches 🥪, salads, or going out for dinner in a climatized room, there’s a type of food David and I enjoy a lot… soups! Obviously, I mean chilled soups!
 
I’ve posted almost a dozen of these soups over the years, and here’s another one to add to the list… my Chilled Thai Pesto & Potato Soup! Extremely flavorful, this one-pot recipe 🥘 is so easy to make. It has a gorgeous combination of fresh ingredients, making this soup both very tasty and also healthy!
 
I like to start very early in the morning when the temperature is comfortable and make my soup. It takes me 10 minutes to prepare 🔪 my ingredients and about half an hour to cook. Then I transfer it to a large bowl, let it cool to room temperature before chilling it for a good 6 hours.
 
First, the shallots, garlic 🧄, and ginger are sautéed in oil. Afterward, I add my potato cubes and pour in some low-sodium vegetable broth. If I don’t have this broth, I use chicken; they’re both interchangeable. The same goes for the shallots; if there aren’t any around, I opt for red onions.
 
When it comes to potatoes 🥔, I use Yukon Gold. Their starch level is medium, which prevents the mixture from getting a cloudy and gluey texture. I also like their buttery flavor, and when the mixture is blended into a smooth consistency, their tiny microscopic particles mimic heavy cream, giving that silky result.
 
In the making of this Chilled Thai Pesto & Potato Soup, there’s a special ingredient that goes in… my Thai Pesto. It has a beautiful mix of components, making this condiment extremely delectable. Here’s the link to get it… Pesto 8 Ways – Part Two
 
Just before blending the soup until very smooth, dried basil leaves and lime juice join the party. Adding these two at the end preserves the aroma on top of preventing the acid from turning bitter. If you decide to add fresh basil instead of dried, use ½ tablespoon 🥄.
 
Using an immersion blender, the mixture is then processed until very smooth. If you don’t own this kitchen tool, simply use a blender and work in batches, placing a dishtowel on the lid to prevent from burning 🤕 yourself.
 
The soup is brought to room temperature, then covered before being transferred to the fridge for at least 6 hours. I prefer overnight 🌛 for a couple of reasons. It helps the flavors to blend further, plus it reaches maximum chill! If there are leftovers, return the soup to the refrigerator.
 
Refreshing, rich, and velvety, this flavorful Chilled Thai Pesto & Potato Soup is a must on those hot summer days! It’s a healthy bowl loaded with deliciousness 💚. Served with crusty bread, this is a satisfying meal you can enjoy as an appetizer or as a light meal…
Bon Appétit! 🍽
 
Check out these other amazing light recipes… 😀
– Vietnamese Summer Rolls
– Chilled Avocado Soup
– California Panini Sandwich
– Salade Niçoise
– Classic Vichyssoise
– Baja Shrimp Tacos
– Six Layer Chip Dip
– Spanish Gazpacho
– Salad with Warm Goat Cheese en Croûte
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/chilled-thai-pesto-potato-soup/ 😉 

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Moroccan Beef Patties Recipe • Tasty BBQ! | Club Foody

 

After more than 10 years, you should know that I’m all about flavor; the tastier it is, the better the food is, and the more I enjoy it. You won’t see me posting anything that I dislike or find utterly boring 🥱. When my created recipes have my stamp of approval, they can join the others on the website…
 
Summer is my favorite season! It’s nice and warm (I hate freezing, and it gets worse as I’m getting older), I’m physically more active, we enjoy taking weekly road trips 🚗, I relax regularly by sitting outside on the patio, and for the most part, I love barbecuing.
 
There are almost 100 recipes on the site 💻, and they just keep coming. Among all of them, here’s another one that we enjoy making… my Moroccan Beef Patties! These little guys are loaded with serious flavor! It’s an elevated version of regular beef patties…
 
What I like about this recipe is that it can be served as is with lemon couscous, pita, and chermoula, which the recipe is coming out next month. It can also be turned into burgers, with all your favorite toppings alongside French fries 🍟.
 
When making the Moroccan Beef Patties, or any other similar recipes, the ingredients must be chopped 🔪 finely to mix appropriately with the meat and bind better together – the finer, the better! Not only will they cook evenly, but the flavor will also be distributed properly.
 
I often mention that recipes can be adapted to your liking, but to keep that tasty African profile, this one should be followed as is. One ingredient that makes a delicious impact on the meat mixture is Ras el Hanout. It can be bought at your supermarket 🛒 or made from scratch, and here’s the link… Ras el Hanout Spice Blend.
 
Meat patties should always be mixed by hand. It provides better control when blending the ingredients and spreads them evenly. It also prevents overworking the mixture. I use my bare hands, but if you’re a germaphobe, wear gloves 🧤.
 
I like to chill the patties for 2 hours ⏰ but no more than 6 hours. If you’re short on time, half an hour should be sufficient. When it’s time to grill them, let the patties sit out on the counter for 15 minutes. This helps cook them evenly while maintaining their shape.
 
We like to bring the BBQ temperature between 450°F and 500°F 🔥. These beef patties are over a quarter pound, so they take a little longer. We like ours medium-rare, and it usually takes anywhere from 3 to 4 minutes per side or until the internal temperature reads 160°F/71°C.
 
These tasty and juicy Moroccan Beef Patties are incredibly delightful! With an exquisite flavor, they can be served as is or as burgers 🍔. Being an upgraded version of everyday patties, enjoy their bold and aromatic flavor at your next backyard party…
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Peri Peri Chicken
– Baja Shrimp Tacos
– Turkish Kebabs
– Grilled Jalapeño Poppers
– Coffee Cocoa Pork Tenderloin
– Lamb Kofta with Yogurt Sauce
– Blackened Grilled Fish
– Tomates à la Provençale (Tomatoes Provencal)
– North African Merguez
– Yakitori Chicken Skewers
and for even more BBQ recipes, click on this link… Recipe Category • BBQ & Grilling

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/moroccan-beef-patties/ 😉

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Salade Niçoise Recipe • A French Riviera Classic! | Club Foody

 

My bucket list is quite extensive when it comes to visiting countries. One that I would love to spend a few months in is France, exploring 🧐 all its regions…
 
First, I’d be landing 🛫 in the Île-de-France region, which is where Paris is located. Of course, this is a foody hotspot when it comes to classic French cuisine! You can find flavorful dishes like Soupe à l’Oignon Gratinée (French Onion Soup), Blanquette de Veau, Mille-feuille, and many more. It’s definitely not a place to be on a diet!
 
From there, I would go to the Grand Est, which is the region that wraps Alsace, Lorraine, and Champagne together. Besides quiches and, obviously the best sparkling wine 🍾 in the world, this region is renowned for game and ham, as well as my favorite beer… Kronenbourg! At this point, there’s nothing stopping me from going across the border and exploring Germany – my husband’s roots – unless I simply go to Belgium, Luxembourg, and Switzerland!
 
If I decide to stay in France, I’d go to Normandy, which is the land of Camembert cheese, Brioche, Calvados, Andouille Sausage (yes, it originated in France, not New Orleans), Poulet Sauté Yvetois, as well as seafood like Moules à la Normande, Coquilles St Jacques, Huîtres Chaudes au Pommeau 🦪, which are staples of this region unless I venture south and try Brittany’s oysters and lobsters. I can also enjoy some Cotriade, Crêpes or even Galettes de Sarrasin, one of my mother’s favorites.
 
Now, heading east, we end up in Pays de la Loire and Central France to enjoy fresh fruits for breakfast, a Tourangelle soup for lunch, and freshwater fish 🐟 for dinner before finishing with Tarte Tatin or a couple macarons… yum!
 
Next is Bourgogne and Franche-Comté. Do I really have to spell it out – the best wine and cheese 🧀, oh my! Of course, there are other well-known dishes like Coq au Vin, Boeuf Bourguignon and Poulet de Bresse or Poulet à la Comtoise.
 
To the south is Auvergne and Rhône-Alpes, where Lyon is located, also known as the “world capital of gastronomy” and certainly a delicious destination with their wine (Beaujolais and Rhône Valley), game 🦆, sausages, Salade Lyonnaise, fish, Raclette, Gratin Dauphinois, Escalope de Veau Belle Comtoise, etc.
 
South of this is Nouvelle-Aquitaine, and as a wine drinker, this would be heavenly! I can just imagine sipping a nice glass of wine while spreading some foie gras or tapenade on freshly baked baguettes. Lamb, hare, pigeon and goose are other staples from this region including Dacquoise, Cherry Clafoutis, and truffles – I don’t think I would like to come back to Canada 🍁!
 
And next comes the southwest of France, known as the region of Occitanie. With its saucisses de Toulouse, Cassoulet, Bourride, Cargolade 🐌, etc., this is a perfect spot for a foody like me!
 
Next to it is Côte d’Azur, where Bouillabaisse à la Marseillaise is one of the famous dishes of the region including Ratatouille, Pan Bagnat 🥪, and Salade Niçoise!
 
From there, I’ll be jumping on a boat to go to Corsica, where I can savor a nice Veau aux Olives, a Wild Boar Casserole, along with a side of polenta or pasta 🍝.
 
Let’s go back to Côte d’Azur and its Salade Niçoise shall we!
This recipe is simply amazing! This is exactly what summer is all about: fresh and healthy 💚 with layers of yumminess! I have to be honest about the fact that there are several steps involved in achieving this incredible dish, but it’s so worth it!
 
After boiling the eggs 🥚 – I prefer hard boiled over medium boiled – and potatoes, blanching some beans and marinating the red onions, the rest is easy peasy… you just need to assemble it.
 
A couple of points I would like to highlight…
– When making this tasty vinaigrette, I use raspberry wine vinegar because it gives a subtle dimension to the salad, but normally red wine vinegar is used, so pick whichever you prefer. If you’re using an oil-packed tuna can, reserve the oil, and if there’s not enough, add extra virgin olive oil to get the ¼ cup needed.
– After chilling the vinaigrette for 1:30 hours ⏰, take it out 20 minutes before serving in case the oil starts to solidify. When ready to eat, give it a good whisk and pour it over the Salade Niçoise.
 
Back to the tuna 🐟…
It’s visually more appealing to have little chunks of it than flakes. It gives more personality to the dish. Another ingredient that adds a nice look to it is red peppers – it’s not traditional but highly suggested.
 
Salade Niçoise 🥗 is beyond a salad… it’s an art form on a plate! I know there are a lot of steps to follow, but the combination is exactly what Côte d’Azur is about: great ingredients with a breeze of freshness from the Mediterranean. This is a salad that you must have, and I wouldn’t be surprised if it becomes your favorite for the season…
Bon Appétit!🍽
 
Here are more incredible French recipes for you to enjoy…😀
– Tournedos Rossini
– Salad with Warm Goat Cheese en Croûte
– Classic Vichyssoise
– Canard aux Montmorency
– Croque-madame
– Escargots à la Bourguignonne
– Sole Almondine
– Creamy French Eggs
– Steak Tartare
– Lemon Rosemary Madeleines
and for even more salad recipes 🥗, click on this link… Recipe Category • Salads & Dressings

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/salade-nicoise/

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Black Cherry Ice Cream Recipe • Dark & Delicious! | Club Foody

 

During the warm weather, I have two things that I can’t live without… my barbecue 🔥 – I don’t want to heat up the kitchen – and having a cold treat! It doesn’t matter how old we are, when it’s hot outside, we like to enjoy a nice gelato, fudgesicle, milkshake, slushy, float, snow cone, popsicle, etc.
 
When it comes to ice cream, I’ve posted many scrumptious recipes like Piña Colada, Blood Orange, Coffee, Passion Fruit, Maple Walnut, and others. Today, there’s another one to add to this list, and it’s my Black Cherry Ice Cream! If I could describe it in one word, it would be this… Y-U-M-M-Y 😍!
 
I’m a Bing cherry lover, and when they are on the shelves, I turn into a kid in a candy store! First, my mouth opens, and my eyes light up. I then grab a bag (or two) before getting back to my shopping – at this point, I don’t care about what else is on my grocery list and can go straight home 🏡 with my cherries. If you’re like me when it comes to this particular fruit, then this is the treat for you…
 
Bing cherries are great for both, sweet and savory recipes like Canard aux Montmorency 🦆, Cherry Simple Syrup, steaks with Cherry Port Sauce, or beautiful ribs with a cherry glaze.
 
It’s certainly a no-brainer when it comes to desserts and beverages… Cherry Pie 🥧, Cherry Cola Float, Cherries Jubilee, Black Forest Cake, Chocolate Cherry Martini, Cherry Clafoutis, etc…
 
The beauty of making this Black Cherry Ice Cream 🍧 recipe is that there’s no machine involved… well, only when I make my Whipped Cream, which I use a stand mixer for. What I’m saying is most of my ice cream recipes are no churn. On the other hand, if you do own a machine, nothing is stopping you from using it.
 
One important step to do when making ice cream with fruits is to dehydrate them. To avoid the ice crystals caused by the fruit’s moisture, roasting the cherries in the oven is a good solution unless you own a dehydrator (machine #2). Either way, you don’t want them to turn too “crispy”, but remove enough moisture so the ice cream turns out nice and creamy. I do the same when I make my Strawberry Ice Cream 🍓.
 
When Bing cherries are in season – unfortunately only for a really short time – take advantage and make this easy Black Cherry Ice Cream! It’s so decadent and packed with flavor 😋! Oh my, I almost forgot… I also add a tiny amount of Cherry Brandy to the mixture, but Cherry Simple Syrup can also be substituted…
Bon Appétit!🍽
 
Here are more scrumptious cold treat recipes for you to try…😀
– Mango Sorbet
– Mint Chocolate Ice Cream
– Yogurt Bars with Fruit & Nuts
– Chocolate Ice Cream
– Shamrock Shake Copycat
– No Churn Vanilla Bean Ice Cream
– Kiwi Vodka Sorbet
– Granita di Caffè Con Panna
– Blueberry Ice Cream
and for even more cold treat recipes 🍦🍧🍨, click on this link… Recipe Category • Ice Cream & More

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/black-cherry-ice-cream/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube