Chilled Pea Soup Recipe • Tasty and Refreshing! | Club Foody

 

In the heart of the summer, there can be some very hot days. We try to stay hydrated by drinking plenty of water 💦, turn the air conditioning on or start the fan, close the blinds, hide in the shade, go to the pool or the beach, and also eat light and cold meals.
 
Sandwiches, hand rolls and salads are always a good choice but during extreme heat 😰, I like to eat soups! WHAT? I’m serious… of course, I’m referring to the chilled ones! In general, the recipes are easy to make and are prepped ahead of time.
 
There are a few delicious ones 🥣 on the website like Vichyssoise, Avocado Soup, Salmorejo, Cream of Asparagus Soup that can go either cold or hot, Spanish Gazpacho or the other one… Sopa Ajoblanco, Tarator, Chilled Leek & Fennel Soup, and more. Here’s another one to add to this yummy list… Chilled Pea Soup!
 
With its vibrant green color, this is an ideal recipe when the mercury rises. The ingredients are sautéed onions and garlic 🧄, of course peas plus broth and seasoning. It’s simple and yet amazingly tasty! When ready to serve, I like to garnish with crumbled bacon and chopped chives!
 
I like making mine early in the morning so it has time to chill all day and ready later for dinner time. This delightful Chilled Pea Soup can be served as an appetizer with crostini or along with a sandwich 🥪 or salad for a complete meal. It makes close to 4 cups.
 
The seasoning is simple and marries well with the other ingredients. I use thyme, salt, and pepper. When it comes to thyme, I use dried instead of fresh because I filmed this video in April… not really a good “time” for fresh herbs 🌿. The ratio of fresh to dry is 3:1 which means 1 tbsp. of fresh versus 1 tsp. of dried.
 
To make this lovely soup creamy, there’s some half-and-half added to the mixture. You can use heavy cream but I personally find it too thick. Whole milk 🥛 is not the right ingredient for this application as it will make it too thin.
 
This Chilled Pea Soup is so delectable! It takes only 15 minutes max to cook and after being blended, it’s chilled for a few hours. This is a great summer appetizer or a fresh, healthy side for your sandwich or salad 🥗.
Bon Appétit! 🍽
 
Check out these other great summer recipes… 😀
– Salade Lyonnaise ~ Lyonnaise Salad
– Caponata
– Classic Guacamole
– Flapper Pie
– Canadian Smoky Pork Ribs
– Greek Tuna Pasta Salad
– Avocado Sweet Pea Toast
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders

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

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

Moonwalk Cocktail Recipe • Cheers to History! | Club Foody

 

When bartending, I was serving the same drinks over and over again like Rum & Coke, Rye & Ginger, Screwdriver, Greyhound, Tequila Sunrise, Bloody Caesar, Gin & Tonic, etc. Of course, beers 🍺, wine and coolers were also popular.
 
The odd time, someone would order a Singapore Sling, Grasshopper, Bay Breeze, Blueberry Tea, Long Island Iced Tea, Spanish Coffee, Zombie, Piña Colada, Blue Lagoon, Cosmopolitan, Bay Breeze, Amaretto Sour, Manhattan, Kamikaze, Dry Martini 🍸, Tom Collins, Hurricane, and so on.
 
Just like food, when I was going out to a bar or club, I enjoyed ordering something I never mixed or tried before. This is how I discovered Negroni, Woo Woo, Bahama Mamma, Serendipity, Black Forest Gateau, Moscow Mule, and more including this one… Moonwalk Cocktail!
 
Why did I decide to post this featured recipe?
Well, on this exact day (July 16th 2024), 25 years ago, an important historical event occurred and it’s when Apollo 11 🚀 landed on the moon. Five days later, Neil Armstrong became the first person to step on it.
 
I couldn’t resist to highlight this milestone with this “old timer”. Moonwalk Cocktail is super easy to make, refreshing and also perfect to serve for any special occasion. It can be used with Prosecco wine, or Champagne 🍾 depending on the event.
 
Here’s some cool trivia…
Did you know that upon their return to Earth, this was the first drink astronauts Neil Armstrong and Buzz Aldrin 👨‍🚀 sipped? It was created by Joe Gilmore, the head barman at Savoy Hotel’s American Bar in London to commemorate the Apollo 11 mission moon landing.
 
Joe Gilmore never personally served them his cocktail but sent a flask to NASA. Soon after, Armstrong himself wrote a thank you letter 📜to him. That letter is displayed on the wall at the beloved Savoy American Bar.
 
This is not just a drink… it’s history that had an important impact on humanity. Moonwalk Cocktail is a classic that should never be forgotten. Serve this tasty drink at your next event while honoring this important moment…
Cheers! 🥂
 
Here are more great cocktail recipes for you to try… 😀
– Paloma Cocktail
– Strawberry Mango Margarita
– Vodka Yummmosa
– Peach Bellini
– Coco Cognac
– Strawberry Daiquiri
– Chocolate Martini
and for even more alcohol & alcohol-free beverage recipes 🧉🍷🍹, click on this link… Recipe Category • Beverages

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

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

How to Remove Bitterness from Onions -Tips & Tricks | Club Foody

 

Closely related to leeks, garlic and shallots, onions are a popular vegetable. They’re a major flavor enhancer in so many recipes. They’re also great for the immune system, help protect from heart 💖 diseases, lower risk of some cancers and help with iron absorption.
 
There are different types of onions to choose from; red onions, yellow onions, white onions, sweet onions, walla walla onions, leeks, green onions, shallots, pearl onions, cipollini onions, torpedo onions, just to name a few.
 
Besides being sautéed, roasted, pickled, caramelized, grilled, deep-fried and so on, they’re also great eaten raw 🧅. They can be used in salads, sandwiches, dips, salsa, guacamole, or as a topping for hot dogs, tacos, burgers, etc.
 
I cook 👩‍🍳 regularly with onions. When it comes to raw, I use them in many recipes as well. I don’t mind the strong taste but sometimes, it’s too much! If you’re like me, did you know that there’s a tip on How to Remove Bitterness from Onions?
 
That’s right! After prepping your onion according to the recipe or application, you simply soak them in very cold water! Really? Yes! The enzymes cause that bitter taste from the onions and the cold water 💧 helps to extract a lot of it.
 
How to Remove Bitterness from Onions is a handy tip to know. It helps to smooth out that intense flavor from the vegetable. It takes 30 minutes ⏰ to soak before draining the onion into a colander. During the summer time, I like adding an ice cube to the water so it stays really cold.
 
If you’re pressed for time, add a little bit of lemon juice and a pinch of salt 🧂 in the water, swirl around for a couple minutes and you’re good to go! If you want some sweetness to it, add some granulated sugar.
 
Like any tips & tricks, this How to Remove Bitterness from Onions is another one to put in your folder 📒! Although red onion is the preferred one to use raw, this will also work with other onions as it will help to mellow out the strong flavor.
Bon Appétit! 🍽
 
Check out these other great kitchen tips and tricks… 😀
– Prepping Lemongrass – How to
– How to Cut a Mango
– Fennel Bulb – How to Cut
– How to Store Celery for Weeks
– Passion Fruit • How to Prep
– How to Roast and Peel Peppers
– Berries • How to Keep Them Longer
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Cherry Clafoutis Recipe • Delicious French Fruit Tart! | Club Foody

 

Ahhh, summer… my favorite season! It’s warm and sunny, the days are longer and most people take their vacation or at least more time off. We swap our heavy cloths for shorts, t-shirts 👕 and flip flops. Everywhere we look, there’s a flourishing landscape against a gorgeous blue sky,
 
Picnics and barbecues are other reasons why summer is so fun! There’s also a wide assortment of fruits. They’re fresh, juicy, tasty plus affordable. To me, they’re summer’s candies! From strawberries to watermelon 🍉, peaches, blueberries, etc., the choice is vast.
 
One fruit that I can’t get enough of are cherries 🍒 but not just any kind… the Bing cherry ones! They’re my ultimate summer treat! Dark with a sweet-tart flavor, these little gems have a very short-window and as soon as I see some, I’m all over them!
 
From the end of June until August, I try to take advantage as much as I can by baking or cooking 👩‍🍳 with them. I make Cherry Pie, an elegant Canard aux Montmorency, sip a refreshing Cherry Cola Float on a hot summer day, make Cherries Jubilee, churning my Black Cherry Ice Cream, and so on.
 
Another recipe I love making with these little guys is Cherry Clafoutis! Incredibly easy to make, this French crustless fruit tart is so delicious 🤩! The fruits are baked in a sweet batter and served warm with a big scoop of vanilla ice cream… a perfect summer dessert!
 
I make mine slightly different from others out there – what else is new 😉! First, I macerate the cherries in sugar and Cherry brandy although the liqueur can be substituted with my Cherry Simple Syrup. In that case, reduce the sugar to 1 tablespoon instead of two.
 
The rest is super easy. Put all the ingredients in the jar of a blender, process until smooth and then pour it over the cherries! Transfer to the preheated oven and bake until the top is golden brown. If the top of the Cherry Clafoutis starts getting too dark while baking, loosely tent a piece of foil on top.
 
I normally bake for 45 minutes ⏰ or until a cake tester inserted in the center comes out clean with just a few crumbs. If it’s not quite set after ¾ of an hour, turn off the heat and let it sit, with the door closed, for another 15 minutes before removing from the oven.
 
I like to let it cool for 30 minutes before serving. If desired, the top can be dusted with powdered sugar. I don’t as I find the cherries sweet enough but it’s commonly served with sugar on top. I prefer a nice big scoop of vanilla ice cream 🍦…
 
This Cherry Clafoutis is perfect to make when these little guys are around. Decadent and absolutely scrumptious, this easy French dessert recipe is ideal for the summer 😎! It’s another delightful treat to enjoy!
Bon Appétit! 🍽
 
Here are more scrumptious summer dessert recipes for you to try… 😀
– Biscoff Icebox Cake
– Bumbleberry Pie
– Fruit Salad
– Mango Purée with Mixed Berries and Cointreau
– Blueberry Cake
– Peach Cobbler
– Strawberry Ice Cream
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert

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

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

Bison Burgers with Bourbon Onion Jam Recipe | Club Foody

 

Here’s one thing about me… I don’t like commercial burgers at all but I do love homemade burgers! I know exactly what went in, I’m in control of the sodium 🧂 plus I season it the way I like… sorry Bobby Flay but most of us like our burgers with more than just salt and pepper!
 
Since Club Foody has been around, I’ve posted amazing burger 🍔 recipes like Mushroom Swiss, Hawaiian Teriyaki, California Burgers, Italian Burgers with Tomato Slaw, Smoky Porky Burgers, and many more. Now here’s another one to add to this yummy list… Bison Burgers with Bourbon Onion Jam!
 
I know I say that often but OMG 😍! Nice and juicy, these guys are so tasty! The patties themselves are delicious but they get a few notches higher after being topped with the jam! It complements the meat very well!
 
As you know, bison is a lean meat along with ostrich and chicken breast 🐓. It has less fat than beef making it a great choice as a protein. Slowly, many grocery stores started having it on their shelves. If you can’t find it, you might want to ask your butcher.
 
As bison has next to no fat, you don’t want to cook it too much but also not undercook it. For medium-rare, the internal temperature should be between 135ºf to 140ºF and medium is between 145ºF to 150ºF. Beyond that and you’ll end up with a hockey puck 🏒!
 
These Bison Burgers with Bourbon Onion Jam are a flavorful change from regular beef burgers! After forming the meat mixture into patties, it’s important to chill for at least a couple hours but the longer the better. I like making mine before lunch and let them sit in the fridge for 8 hours ⏰. It also gives time for the flavors to mingle.
 
In the mixture, I add my Sweet & Spicy German Mustard which the recipe is coming in September just in time for Oktoberfest 😉! Meanwhile, you can use Dijon or stone-ground mustard. There’s nothing wrong with yellow but I don’t think it has enough personality to stand up to the meat.
 
When it’s time to cook, take the patties out and bring them back to room temperature, about 30 minutes 🕜. Meanwhile, make the jam. From start to finish, it takes half an hour as well and then keep it warm while you start cooking your burgers.
 
When the barbecue temperature reaches 450ºF 🔥, don’t forget to oil the grates! If you don’t, the meat will stick to them as it has barely any fat in it. In the video, David forgot to do it and you can see that after flipping the patties, the meat stuck on the grates.
 
To assemble, I like putting a lettuce leaf on the bottom bun followed by a patty then the jam on top. To finish, simply a slice of tomato 🍅. You can always garnish yours with more condiments like ketchup, mustard, relish and so on. After all, these are your burgers!
 
Delicious and juicy, these Bison Burgers with Bourbon Onion Jam are a great alternative to beef! Topped with this incredible condiment, the jam complements this lean meat beautifully. This recipe is sure to please everyone…
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Chipotle Stuffed Bronto Burger
– Elotes • Grilled Mexican Street Corn
– Canadian Smoky Pork Ribs
– Huli-huli Chicken
– Tomates à la Provençale (Tomatoes Provencal)
– Baked Salmon with Dill Sauce
– Grilled Jalapeño Poppers
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/bison-burgers-with-bourbon-onion/

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