Hometown Get-Togethers - Candace Floyd [24]
5. Working in 1-cup batches, purée the soup in a blender, holding the lid down firmly. Return the soup to the Dutch oven and reheat over medium heat. Season with salt and pepper.
6. Ladle the soup into individual bowls and garnish with crème fraîche and parsley sprigs.
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TIPS FROM OUR TEST KITCHEN: The recipe for Crème Fraîche is on Title Soups.
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Salads
During summer months, farm-fresh corn, tomatoes, bell peppers, and other vegetables star in salads across the country. Traditional coleslaw, and tasty variations, including one with cranberries and walnuts—also are popular on American Profile readers’ menus. And a flavorful pasta salad is often the perfect complement to fresh-caught fish at potluck suppers.
For her nephew’s high school graduation luncheon at his family farm, Ellen Russell decided to take advantage of the sweet corn his parents grow. Although Russell, of LeMars, Iowa, tripled her Garden Corn and Black Bean Salad, it was gone before she ever had a chance to get a portion for herself.
Waneta Stephens of Mount Pulaski, Illinois, had better pack a pen and recipe cards whenever she takes her Easy Coleslaw to a get-together. She says people always request the recipe. When the VFW asked her to prepare the slaw for their ham and bean supper for two hundred, she knew she had a hit on her hands. Her husband cut the cabbage, and she made the dressing. To cap off the evening, Stephens says people purchased the slaw that was left over to take home.
Mary Jaskolka, a Hurricane Katrina evacuee now living in Hot Springs, Arkansas, takes her Buttermilk Coleslaw to gatherings at her new apartment complex. Her neighbors approve of the healthy salad.
Once a month, Linda Bier and her Church Hill Circle of quilters in Hannibal, Missouri, gather to sew, spend time together, and enjoy good food. Her Cranberry Walnut Cabbage Slaw is always welcome. Bier says she has also shared the slaw at family gatherings.
Gloria Stevens of Kingsville, Ohio, pairs her Pasta Pizza Salad with fresh Lake Erie perch and walleye. Living on one of the Great Lakes, she has ample opportunities to fish—and catch the ingredients for a good meal.
Black Bean Couscous Corn Salad
Mary Bullen, Gibsonia, Pennsylvania
Serves 16 to 18
“I used this recipe for a baby shower luncheon for my daughter, who had a little girl in October 2006.”
One 10-ounce package dry plain couscous
One 16-ounce bag frozen white or yellow corn, thawed and drained
One 15-ounce can black beans, rinsed and drained
4 medium green onions, sliced (white and green parts)
1 medium red bell pepper, finely chopped
2 garlic cloves, minced
Juice of 2 lemons (¼ cup)
¼ cup extra virgin olive oil
Salt and pepper
1. Prepare the couscous according to the package directions. To cool quickly, spread the couscous on a large baking sheet in a thin layer and let stand for 10 minutes.
2. Combine the cooled couscous, corn, beans, green onions, bell pepper, and garlic in a bowl; mix gently. Add the lemon juice and olive oil; toss well. Season with salt and pepper.
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TIPS FROM OUR TEST KITCHEN: Giant pasta pearls, such as Casbah Toasted Couscous, may be used in place of the plain couscous. To enhance the flavor, add a bit of grated lemon zest, minced jalapeño chile, or cilantro.
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Garden Corn and Black Bean Salad
Ellen Russell, LeMars, Iowa
Serves 8
“I volunteered to bring a salad for the luncheon following my nephew’s high school graduation. Since his parents live on a farm and plant the best sweet corn in the area, I thought it was appropriate to serve this salad using their produce. It was gone before I even had a chance to eat—and I tripled the recipe!”
SALAD
4 ears corn, shucked, or 2 cups frozen whole kernel corn, thawed
1 tablespoon extra virgin olive oil
1 jalapeño chile, seeded and finely chopped
One 15-ounce