Retro Recipes and Traditional Fare

Cold Cucumber Soup

When it's incredibly hot outside, like it has been this month, standing by a hot stove is not something anyone wants to do. Grilling outside is another option, but when it's too hot to even do that, what do you do? Why not make a no-cook recipe, like a chilled soup? The cooling qualities of a cold soup are perfect on days where you need a refreshing respite from the sweltering heat. And there's no better way to achieve that than with a cold soup.

The tradition of cold, raw soups comes by way of Spain and their famous gazpachos. Originally, the recipe was made with just bread, garlic, and oil (bread and oil were the thickeners and garlic helped cool the body by way of sweating.) After the New World explorations, tomatoes were added to the recipe, creating what we know of today as the classic gazpacho. Many other nations have cold soups too, just think of borscht. In Hungary cucumber soup is very popular during summer. The pairing of cucumbers and yogurt is one that can be found in Mediterranean, Middle Eastern, and Indian cuisines. This recipe takes inspiration from all of these.

Southern Style Shrimp and Grits

"Uglesich's Restaurant in New Orleans (Uglesich website) serves one of the best shrimp and grits that I ever tasted, although, just about everything there was incredible. This recipe, which follows a method from America’s Test kitchen, is pretty easy to throw together and makes a great quick dinner for two."

Southern Style Shrimp and Grits

8 ounces shrimp (large size 31-40 per pound), peeled and deveined
1 tablespoon Olive Oil
1 minced garlic clove
pinch of Cayenne pepper
1/4 – 1/2 teaspoon Cajun Seafood seasoning
Salt and pepper
1 tablespoon unsalted butter
1 small onion minced (about 1/2 cup)
1½ cups water
1/2 cup Heavy Cream
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/2 cup Quick Grits (Quick not instant grits is key)
4 oz extra-sharp shredded cheddar cheese, shredded
1 green onion sliced thin

Dating an Ultra-Runner

mile-1 The biggest problem with dating an ultra-runner is how unimpressive your small, daily achievements seem in comparison. My boyfriend, Shannon, ran 8 ultra-marathons (marathons longer than 26.2 miles) in 2012, bringing his race and training mileage to around 3500 miles in just one calendar year. 3500 miles- the distance from New York to Los Angeles, on foot.

I’m still in a great deal of denial about the whole thing.

One of the perks of dating an ultra-runner, however, is that you get to cheer them on in some truly amazing places. This past January, we traveled to Hawaii so he could compete in one of the hardest ultra-marathons in the world; The H.U.R.T. 100 Mile Endurance Run.

“Compete” is actually the wrong word. Most 100 mile races are so challenging that the runners try to concentrate more on finishing than finishing first. I learned a lot on this trip while listening to racers tell stories about how desperately they wanted to quit mid-race but reached deep within themselves and found the emotional and physical fortitude to continue on.

But wait a minute. Back to me.

Lemon Chiffon Cake

Chiffon cakes are airy, moist, and delicious. They have an interesting history too. Harry Baker, a Los Angeles insurance agent turned caterer, is credited with the original chiffon cake in 1927.

For two decades he carefully guarded his secret recipe, making his special cake only for Hollywood screen stars and for the famous Brown Derby Restaurant.

In 1947, he agreed to sell the recipe to General Mills. They released the secret recipe in the May 1948 Better Homes and Gardens Magazine, and it became a nationwide sensation.

Stewed White Beans with Tomatoes and Rosemary

I love beans. There I said it. I mean, don't you love them too? Beans can stretch any meal far beyond the usual menu ideas. There are countless sauces and toppings that can be incorporated with beans and served over rice and pasta. Let's not mention the affordability of this very fine staple.

I do suppose there are those who suffer lots of intestinal-distress when consuming beans, luckily, I am not one of them. Too much information? Maybe.

Anyway, these white beans in tomato sauce, scented with rosemary, are even better a day or two after cooking. They make a great side dish and are easily reheated. My favorite way to eat them is with a generous helping of freshly, grated Parmesan cheese. It melts all over the warm beans and it's just fantastic.

Retro Recipes and Traditional Fare