Zucchini Vichyssoise, Brown Rice Salad, and Butter Chicken

When we were childless last week. We decided to try a couple of recipes that we knew wouldn't be favorites of Ian. Brian and I really liked both of these dishes and we will make them again for sure. The soup is a great way to use up some of the zucchini in your garden. Speaking of Zucchini, I saw the recipe for this Zucchini Cake with Crunchy Lemon Glaze. I have been waiting for the weather to cool down, so I can bake this. I think today might be my day.

Zucchini Vichyssoise

This recipe comes from Ina Garten's Barefoot in Paris. I made a few changes.

2 Tbs. good olive oil

3 large leeks white and light green parts, chopped

5 small red potatoes chopped

5 1/2 cups chicken broth

1 tsp. kosher salt

freshly ground pepper to taste

2 tbs. heavy cream (I forgot to add this)

Fresh chives.

Heat the olive oil in a large stockpot, and the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then blend in batches with your blender. Add the cream and season to taste. Serve either cold or hot, garnish with chopped chives.

Brown Rice, Tomatoes and Basil

This is a perfect summer salad! The recipe comes from Ina Garten Barefoot Family Style. I slightly altered the recipe.

1/2 Cup brown rice

1 tsp. kosher salt, divided

1/8 cup cider vinegar

1 tsp. sugar

1/2 tbs. olive oil

Fresh ground pepper

I used a few small cherry tomatoes and 1 medium size yellow tomato

1/2 cup fresh basil leaves

Bring 1 1/4 cups water to a boil and the rice and 1/2 tsp. salt. Return to a boil, cover and simmer for 30 minutes , until the rice is tender and all the water is absorbed. Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, remaining salt and a bit of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and adjust seasonings as needed. Serve at room temperature.

This is Butter Chicken. It was good, but we all like Tikka Masala much better. Why, you might ask? We all felt the Tikka Masala has more flavor and had a richer consistency. The Butter Chicken uses butter and 2 cups of heavy cream. I'm sure you could switch out some of those ingredients, but I still don't think it would have the same flavor or consistency as the Tikka Masala. The Butter Chicken recipe is pretty simple to make. Katie pretty much made it, with my supervision. It is not as spicy either, which might appeal to some. Since I will most likely not make this again. I have linked the recipe. I know it might sound like I am give this recipe a negative review, but that is not my intent. Like I stated previously it is good. It's just that it is very similar to Tikka Masala, so it seems silly to have two recipes that are so similar. With one that blows the other one out of the water.

xoxo

Rachel