Chilled Honeydew and Avocado Soup with Crispy Prosciutto

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Chilled Honeydew and Avocado Soup with Crispy Prosciutto // 10th Kitchen

I ain’t mad about it, but this is a thing that happens every year. I wake up on September 1st to a social media feed full of pumpkin spice lattes and nostalgic “last of the summer” lunches, and I have to look outside. Sun? Check. Hot? My word, check. Now, I could drive to the nearest market to see what’s going on there, but I’m fairly sure it’s still all melons, corn, and the last of the stone fruit. Last still counts!

It’s like Groundhog Day with fewer furry animals and way too many orange cans. A pumpkin spice latte probably can’t be afraid of its own shadow, but… Maybe we could fling one off the roof of a tall building and see which way the cup lands? 

Chilled Honeydew and Avocado Soup with Crispy Prosciutto // 10th Kitchen

In short, “Hold up, you guys” is the name of my September game. I made soup that embodies this, and I’m giving myself double points for melon and basil, and one point for keeping it cool.

Another thing I need to tell you: I’m really, really pleased with how it came out. It would most certainly make it into my Summer ’14 Top Five list–and I’ve eaten a lot. 

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Raspberry Lambic Cake with Candied Pistachios

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Raspberry Lambic Layer Cake with Candied Pistachios - 10th Kitchen

Today, let’s discuss cake and beer!

Lambic is a style of Belgian beer that uses spontaneous fermentation and wild yeasts, as opposed to carefully cultivated varieties. It’s a feral monster, and usually quite tart. What most people are familiar with, if they’re familiar with lambic at all, is the fruity stuff I’m using here. It comes in varieties like cherry, apple, peach, and (jazz hands) raspberry. Flavored or unflavored, Belgian sours have my heart always and forever.

Raspberry Lambic Layer Cake with Candied Pistachios - 10th Kitchen

Fruity beer won’t endear you to the neighborhood beer snob, but this stuff is undoubtedly pleasant to drink. What you get with raspberry lambic is tart, crisp, pure fruit flavors.

So what can you do with an entire 750-ml bottle?

1. Get fancy-drunk by yourself or fancy-tipsy with a friend. Flute glasses are optional.

2. Make some unbelievable brunch drinks. Pineapple juice + peach lambic! Cherry lambic + limeade! Pear nectar and apple lambic, with a sprig of mint perhaps? If I were smarter, I’d flesh each of these out to a post BUT HEY. My natural gifts are pretty much limited to being able to help old people get stuff from the top shelf at Rite Aid. I’m working with what I got here.

3. Put it–all of it–into a cake. A delightful, not too sweet, lightly fruity, raspberry-studded (if you want) cake.

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Garbanzo, Dill, and Lemon Dip

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Garbanzo, Dill, and Lemon Dip - 10th Kitchen

This little appetizer came together in a flash after an unsuccessful cashew/padron pepper experiment. It was put on Earth to teach me a lesson, or at least remind me: simpler, cheaper, and faster is often better.

Not just marginally better, either–I’m talking “1994 Smashing Pumpkins compared to 2014 Smashing Pumpkins” better. (If you’re familiar with both–it’s ok if you’re not–and I have to tell you which is superior…. I’m melancholy and infinitely sad about it, but we have to break up. I’m sorry.)

Garbanzo, Dill, and Lemon Dip - 10th Kitchen

…It turns out that when I realize the story I’m telling isn’t terribly exciting, I resort to “heyyyy guys, remember that band? That band was good. I liked that band.”

My apologies–but I’ll tell you the rest of this harrowing tale anyway. Hours before a little gathering to which I said I’d bring dip, I buried the cashew goop in the back of my fridge and started from scratch anew. I was gonna rise again like a snack-conjuring phoenix, you know? It’s easy to be so emboldened when there’s always plan C (store-bought hummus).

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Hungarian Squash Soup

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 Hungarian Squash Soup -- 10th Kitchen

I finally figured out why I’m so into making soup lately. Besides the obvious–the obvious being that it tastes awesome and is good for your meat suit (meat suit = fun way to refer to your body). 

See, the big added bonus here is that soup is just boatloads of fun to decorate. Give me a plain cake or a bowl of soup, a crisper drawer full of random produce, and something creamy, and I’ll occupy myself for days (or until I get hungry–even food that is art isn’t safe around me).

Hungarian Squash Soup -- 10th Kitchen

Maybe I’ll just keep going on this path until all I’m posting here are soup-inspired cocktails served in bowls of cake. (I can imagine my elevator pitch right now: “Think bread bowls, but with cake and alcohol!”)

(I can also imagine being banned from elevators forever.)

Oddly, it wasn’t even very long ago that I didn’t care much for pureed soups. I’ve come to appreciate the purity and beauty of a simple, smooth blended mixture. It’s especially appropriate when it comes to chilled, summery versions–like this one. Cool, fresh, and full of the season’s produce. Just like us, right?

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Nobel Prizefighter Cocktail

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nobel prizefighter 3 text lines

 My goodness, guys. This past Saturday was National Rum Day and everyone was just so, so on top of that game. Cocktail bloggers are an organized and lovely bunch of coconuts. Me, I’m just a girl standing in front of the Internet asking it: What boozy holiday is coming up next? Is today Wednesday or Thursday? What’s my MySpace password? And do you have a phone charger I could borrow? And who is Grumpy Cat again?

Anyway. Let’s think of this post as being about 362 days early.

nobel prizefighter 7

It’s a green one: woodsy, a little vegetal, and plenty crisp and bright. I tried a bunch of different variations of it, and even though the final version I’m presenting here is a little fussy (there’s a bay leaf syrup AND an infusion, plus I clarified the lime juice for presentation purposes), I’m happy to report that it is a choose-your-own-adventure-according-to-your-level-of-laziness project. At a bare minimum, infusing the rhum agricole with bay leaves is definitely enough. The syrup makes a difference, but not enough that you should be dissuaded from trying a simple version of this. From there, let your level of motivation be your guide.

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Tamarind-Glazed Skirt Steak with Pickled Yellow Squash

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Recipe for Tamarind-Glazed Skirt Steak and Pickled Yellow Squash - 10th Kitchen

Things I learned last week: 
1. A bad haircut can indeed give me weird feelings. I always used to roll with less-than-stellar cuts, but … baby bangs, guys. That’s all you need to know. Send bobby pins and hairspray to the Danguole Looks Like a Drunk Toddler Foundation, c/o Buster Bluth.

cQB

2. It’s okay (smart, actually) to turn around on a solo hike because you sort of lost the trail and don’t have enough phone juice for the GPS. You still get an obscenely large michelada for your efforts.
3. Baby bangs: still not okay.
4: Baby bangs: they happen SO FAST.

Recipe for Tamarind-Glazed Skirt Steak and Pickled Yellow Squash - 10th Kitchen

5. A quart-sized jar of my mom’s chunky garden vegetable pasta sauce lasts approximately 1.75 days in this apartment (population: 1). No actual pasta necessary.
6. I had forgotten how much I like meals that can be made ahead of time. Those are typically not summer fare; they’re stews, soups, braises, and the like, but…

Enter pickled vegetables and grilled meat. Once you’ve pickled and marinated, you’re good to go–all that is left is a few minutes of grilling. And, while the meat is resting, you’ll probably have enough time to make a drink and tell your children how they’ve disappointed you. Unless they’ve been on TV for The Wrong Reasons, then maybe eat first, okay? Okay. Nobody likes cold steak.

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