MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
Chilled Zucchini Soup with Fresh Herbs. (marites’ attempt)
Original MIL Mission #61: Chilled Zucchini Soup with Fresh Herbs
I admit — when I first saw this mission, I wasn’t sure what to make of it. First of all, I’ve never had zucchini soup, nor have I ever considered it. Second, I’ve never been a huge fan of chilled soup. The only one I could think of is gazpacho, and my opinion of gazpacho is “meh.” I’m more of the creamy tomato soup, chunky corn chowder or hearty bean varieties myself.
But it was a warmish Sunday afternoon, and me and the hubby have been trying to have the occassional meatless day, and I thought chilled zucchini soup would be a good experiment.
♥HOW I MADE IT.♥
The ingredients.
First off, I got to chopping my veggies. Pretty easy stuff.
Then tossed them into a pan for a quick stir fry.
I then put the pan into the oven to finish cooking. While the veggies baked, I chopped the herb part of the recipe and zested some lemon.
After about 25 minutes, my veggies in the oven came out looking quite browned and lovely. Smelled good!
I threw everything into the processor.
And processed away. Again… SO EASY. Love that machine.
And then I slowly poured in the chicken stock while the processor kept doing its thang. It was getting steamy in there!
And last but not least, I added a dollop of yogurt into the pureed goodness.
♥MIL MISSION #61: ACCOMPLISHED.♥
All I could say is… YUM! I took MIL’s cue and garnished the soup with some basil. The soup was delicious! It had this tangy freshness to it, and it was amazingly satisfying. I served it with a baked yam and some fresh bread and butter (see… vegetarian and nutritious!), and it was a perfect mid-day meal for a warm day.
And did I mention it was so easy to make? I may have changed my mind about chilled soups.
♥PLATE IT, ATE IT, GRADED IT.♥
scale: 0 (not at all) to 5 (very)
Cupboard to table time: Approximately 2 hours (including chill time)
Difficulty: 1
Deliciousness: 5
Impressed husband factor: 5
Leftover-friendly: 0 (none leftover!)
