Category Archives: buttermilk

Beat the Heat with Avocado Pistachio Cold Soup


Oh, how badly I needed this freshness for the last few weeks! This was today.
Yesterday.
The heat is on, on the street / Inside your head, on every beat /And the beat’s so loud, deep inside
The pressure’s high, just to stay alive / ‘Cause the heat is on…
 
The heat paralyses me. It makes me feel sick. It makes me feel like jumping into a water spray, then bed crashing under the dozen of fans and watching National Geographic series about rainforests, thunderstorms and waterfalls till dawn. 
Then go back to the sprinkle again….
Why the water sprinkles are only for kids? Why does siesta have to be only a cultural phenomenon? Why can’t we all have power naps during summer heat? I guess these questions are rhetorical, huh? Or, may be, the heat just makes me delirious… I actually thought we were only at the beginning of July, but half of it is gone already. Just yesterday these wild geese ducklets were eggs, these cattails didn’t exist and these strawberries were flowers. I was feeling so much younger. I was actually ready to resume the horseback riding I abandoned back in my twenties… 
I missed jazz festival and dozen of other attractions I wanted to visit so much. I’ve become a reckless blogger. Half of my design projects have been put on hold. The mood board sketches are flying all over the house. My photo-bank is about to eat me alive if I don’t start cleaning it asap. See what the heat is doing to me?  This is not good. I need to slow down this shutter speed of life. I need a fresh start.
At least I’ve done plenty of gazpachos. Cold soups are the wonderful culinary creation. They feed and nourish in a wink and deliver freshness, speed and convenience to our time-poor, exhausting summer schedules.
This one is a keeper for me during excruciating hot summer days. Not only it’s super-delicious and easy to make; it’s hard to underestimate the avocado’s potent anti-inflammatory, hydrating and blood pressure-stabilizing powers, which in this recipe are also supported by cucumber, handful of pistachio nuts, grilled zucchini, buttermilk and organic miso (fermented soya paste) – I marked the last ingredient as optional, considering its rare occurrence in most people’s fridges. I used the leftover grilled zucchini to add a slight grill tone to the soup, recycle and give some extra substance, but leave them out if you want.
You can whip this uber-yummy soup for spur-of-the-moment summer guests in, literally, 10 minutes. Serve it in verrines garnished with extra pistachios and all you can imagine fresh herbs including parsley, dill, cilantro, mint, basil, chives, oregano, tarragon, etc. 
The fresh herbs give an incredible hit of flavor to this otherwise subtle and smooth cold soup. Drizzle it with a bit of olive or truffle oil and/or sprinkle with smoked paprika for an extra zang. Not a big herb lover? Add a dash of curry, cumin and ground coriander in the mix.
Tweak it to be more or less acidic playing with lime or lemon juice to your taste. PS: kosher pickle or kimchi liquids are not excluded as the idea ingredients for a kick and extra health benefit. Thin it with vegan broth, unsweetened almond milk, extra buttermilk, cold spring water or even cold green tea if necessary.
Great tip from experienced guacamole makers: add avocado seed to the soup to preserve the vivid green color if you wish to refrigerate it from few hours till next day.
This soup is a true vegetarian summer dream dish on its own. But if you crave more substance on a side serve it with croutons or these decadent tiny cheese puffs (recipe will follow).
Cheers to All and Viva Summer Freshness!
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AVOCADO PISTACHIO CUCUMBER GAZPACHO
Yields: 4-8 portions (depending on the size of the verrines)
Ingredients:
4-6 ice cubes, made of quality spring water (plus few crushed ice cubes for serving)
1 tablespoon raw pistachio nuts, shelled (plus 1 tablespoon for garnish)
1 ripe avocado, peeled (keep the avocado seed to preserve the color if you plan to eat soup next day)*
1 cucumber (Lebanese, or ½ English cucumber; other kind to be peeled and de-seeded)
1 small zucchini, grilled, broiled, or pan-fried (optional)
1 cup vegetarian (or lean organic chicken) stock
1 cup buttermilk (or unsweetened almond milk)
1 teaspoon lime or lemon juice or apple cider vinegar (optional)
1/2 cup quality spring water
1 teaspoon miso paste (optional)
¼ teaspoon quality salt
¼ teaspoon hot smoked paprika (or chili powder)
Fresh herbs for garnish: mint, dill, cilantro, parsley, oregano, basil, etc.
Olive oil for drizzle (optional)
Instructions:
Add ice cubes to blender. Top with nuts, avocado, cucumber, zucchini, stock, buttermilk, lime juice, water, miso, salt and paprika or chili. Puree on high speed until smooth Thin the soup with additional stock, buttermilk, or water if desired. Pour into bowls. Garnish with ice cube crush, pistachios and fresh herbs. Drizzle with oil or lemon juice. 
* Add avocado seed to the soup to preserve the vivid green color if you wish to refrigerate it from few hours till next day.

Mother’s Day Best: Buttermilk Pancakes with Soft Cheese, Strawberries and Pistachios

What would I do without my mom? Where would I be? What would I become? How would I be? ‘Mothers are the vessels of life that build and grow societies all over the world. Moms are the thread that holds it all together and the tie that binds. They operate on passion and instinct and never let fear guide their way. Mothers are the strongest and most resilient people on this earth, and for that all reverence is justified…’ 

My mom left me some images and collages, took a break and asked me to take care about this post. She means the world to me and there can’t be any better time, no matter how busy I am. My grandma’s birthday falls on May 10th, so this day has double significance in my family being both, Mother’s day and my grandmother’s birthday.  Love is in the airon this day and celebration is big. A festive breakfast or brunch starring with these cakey and creamy pancakes which absorb maple syrup like a sponge makes a good start!  The strawberries add freshness and flavor, pistachios kick in a salty crunch and the delectable blanket of cheese completes the riff wondrously bringing the Glass Candy’s videoin my head to the Air France’s version. A very cool commercial indeed, if you haven’t seen it! 
The buttermilk pancakes family tradition takes years, although the recipe itself took many twists and turns to finally settle with this one, which we find to be our favorite.

The recipe is based on the formula from the master bread maker Peter Reinhart , who searched for the fool proof recipe himself for years to finally stumble upon Marion Cunningham’s buttermilk pancakes recipe, which he now calls the “best pancakes in the world.

Please follow these tips to achieve the best results:
a) This formula does not lend itself to multiplying, so the measures are given only as volume and not weight.
b) Most pancake batters are mixed ahead and then rested. This one is griddled immediately, so it must be handled tenderly to prevent the gluten from toughening.
c) The lumps disappear in the frying pan, so mix only till all the flour is wet and assimilated.
d) The larger the pancake the more unevenly it will cook, with the center being slow to finish. If you like your pancakes custardy, make the big ones, if you prefer them well-done, make two or three small ones in the same pan (or keep two pans going).
e) Unbleached flour is preferred but bleached flour will also do.
f) Feel free to alter the toppings with other fresh fruit or berry, nuts or soft cheese (i.e. My grandma loves it with cottage cheese, while my mom prefers fresh goat cheese and I always opt for whipped mascarpone with fruits like strawberries).
Enjoy!
Great for breakfast, lunch or a tea break:
P.s. Before I finish, there’s something else I wanted to share with you: the video about the video.  It’s about how much effort/cost it takes to make  45-seconds glam video ad.  You might find this comparison weird, but to me that is my mom and myself in a nutshell: an iceberg the tip of which is me. And so is my grandma to my mom. 
Happy Birthday dear granny Nelly! We love you!
Happy Mother’s Day to All the Great Moms!
Yours truly, T for Tat.
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BEST BUTTERMILK PANCAKES
Yields: 4 to 8 pancakes
1 cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 cup buttermilk
2 tablespoons melted unsalted butter
1 tablespoon butter or oil for the pan
Instructions:
Sift the flour, baking soda, and salt together into a mixing bowl.
Crack-open the egg and pour it whole into the center of the flour mixture. Pour the buttermilk over the egg.
Stir the ingredients together with fork or a large whisk just till a lumpy batter forms and all the flour is absorbed. Pour in the melted batter just till the butter is dispersed.
Heat a heavy skillet over medium-high heat. When it is hot, add a teaspoon of butter or oil and swirl it around to coat the pan.
Ladle or pour the batter into the pan to the desired size and tilt the pan to spread the batter (it is thick so it will not spread very much).
When bubbles begin to appear on the top of the pancakes, flip them and continue cooking for about 1 minute. They should be brown on both sides but tender in the middle.
Keep the pancakes warm in a 200F oven or on a plate under a clean towel, while making the rest.
Serve with maple syrup and/or your favorite fruits, nuts and cheese.
Adapted from: ‘Crust and Crumb’ by Peter Reinhart, Ten Speed Press, 2006.