This soup is sister to a gazpacho, cousin to a salsa fresca, and perhaps a great-aunt to a bruschetta topping.

The Li’l Sis invented it one sultry July day when she was craving a cool tomato gazpacho but wanted something with a bit more zip. She ravaged our fire escape garden and tossed in handfuls of herbs and three tiny red chili peppers. What these peppers lacked in size they well made up for in heat. Even the tough-tongued Li’l Sis had to admit we probably used one pepper too many.

This soup is the perfect way to put the bounty of luscious August tomatoes to good, fresh, tasty use. And you might as well pick up a nice loaf of crusty bread too; it’s all you’ll need to enjoy this simple main course soup.

Time: 1 hour
Serves: 6

Spicy Chilled Tomato, Corn and Herb Soup

18 large tomatoes, stem end cored out
3 cobs of corn, cooked and kernels cut off
1 can small white beans, rinsed and drained
1/2 cup chopped fresh cilantro
1/2 cup chopped basil
1/3 cup chopped mint
2 cloves garlic, minced
1 - 2 jalapenos, minced (with or without seeds according to your preference)
juice of 1 lemon
3 Tbsp avocado or olive oil
2 tsp salt
freshly ground pepper to taste
3 avocados, diced

Dice 8 tomatoes, including the skins. Using the large holes of cheese grater, grate the other 10 tomatoes into a large bowl, getting all the pulp away from the skins. Discard skins, squeezing any remaining tomato juice into the bowl.

Add the cooked corn kernels, white beans, cilantro, basil, mint, garlic, jalapeno, lemon, oil, salt and pepper.

At this point you can chill the soup for two or more hours if you’d like it cold. It’s also wonderful room temperature.

Before serving, scatter the diced avocados on top.

Serve with crusty bread & olive oil.

This is less of a recipe and more a tale of food algebra and perfectionism.

Follow along:

Summer = BBQs
BBQs = Hot Dogs
I hail from Chicagoland and in Chicagoland, Hot Dogs = Chicago-style Hot Dogs
Since I’m vegetarian, Hot Dogs = Veggie Dogs

∴ since it’s summer, I want a Chicago-style veggie dog.

Or something like that!

The Chicago-style Hot Dog differs from pretty much every other kind of dog in that it is very, very specific in regards to toppings and topping order. For instance, unless you want to be kicked in the behind by a crazed Bear’s fan, you DO NOT put ketchup on your Chicago-style Hot Dog. If you need more Chicago-style info, this fantastic site hotdogchicagostyle.com will set you straight.

What I’ve learned in this endeavor is that three very important Chicago-style ingredients are all but unavailable in New York City. After hunting two Boroughs, four neighborhoods and nine different stores, the Li’l Sis and I were unable to procure poppy-seed buns, sport peppers, and ultra-green sweet relish. (Vanessa’s note: I’m thankful that no neon-green relish is for sale in my borough.)

So what I’ve invented here is something I like to call: The Brooklyn-Made Chicago-style Veggie Dog. Probably culinary blasphemy to many, many people, but I’d just like to think of myself as a veggie pioneer.

Time: 15 minutes
Serves: 2 - 3

The Brooklyn-Made Chicago-style Veggie Dog

1 pack of veggie dogs - there are usually 5
1 pack of white hot dog buns (supposed to be poppy seed buns, but I was unable to find these in Brooklyn)
bottle of yellow mustard
jar of sweet relish (I was unable to find the ultra-green sweet relish that is usually served on a Chicago-style, which is fine by me)
1 small onion, chopped
2 tomatoes, cut into 1″ thick wedges
dill pickle spears (the Li’l Sis recommends Claussens)
jar of sliced jalapenos (I dare you to find “sport peppers” in NYC. And you can use these jalapenos for many yummy dishes)
celery salt (not optional)

Cook your veggie dog your favorite way and place on a room temp bun (only steam your bun if you have a bun steamer, which is bit excessive for a Brooklyn apartment.)

Starting with the mustard, squirt it on the entire dog in a zigzag pattern. Add relish to the entire length of the dog, tucked near one side of the bun. Sprinkle with chopped onions. Add two tomato wedges on one side of the dog between the dog and the bun. Add a pickle spear on the other side of the dog between the dog and the bun. Place a few jalapeno slices according to your heat preference. Sprinkle lightly all over with celery salt.

LSLBmCsVD (Li’s Sis Loves Brooklyn-made Chicago-style Veggie Dogs) For the top photo, my food stylist (aka, the Li’l Sis - who seemed to inherit my share of the family “neat” genes) added the yellow mustard last, instead of first, for aesthetic reasons. It’s supposed to snugly blanket the dog to more greatly compliment the flavor, but I can’t apologize because it really looks better this way.

Mexican, Tex-Mex, and other South-of-the-Border cuisine is a favorite in the Vanesscipes household.

The Li’l Sis can, and has, subsisted solely on burritos for days at a time, provoking comments like, “I bet your insides are stuffed with rice and beans!” and “OMG, you’re a walking burrito!” and other such highly-polished gems of humor.

Tostadas, however, really are superfun. They’re so crunchy and immalleable you must show restraint when taking a bite as not to send the whole thing crackling down the front of your shirt. And it’s hard to show restraint when something is as tasty as a tostada, so save your fancy shirt for another night.

Serves: 4
Time: 30 minutes

Avocado and Chard Tostadas

2 bunches chard, preferably rainbow because it’s awesome
4 cloves garlic, minced
corn or vegetable oil
12 or more small corn tortillas
1 can of vegetarian refried beans
1/2 jar or so green tomatillo salsa
3 avocados, cut into moon-shaped slices
queso fresco*, crumbled
1/2 red onion, diced
handful cilantro, chopped
2 limes, sliced

Wash the chard and separate the leafy part from the ribs. Cut the leafy part into ribbons and the ribs into slices. Sauté with the minced garlic for about 20 minutes, or until wilted and soft. Add salt to taste.

Grab a small skillet - one that’s just larger than your corn tortillas. Fill it with a half-inch of oil and heat the oil for few minutes on medium heat. Add one tortilla and deep-fry until golden in spots on one side. Flip with a tongs and fry until golden on the other side. Remove from the oil and drain on a paper towel. Repeat with the other tortillas. You can keep these warm in the oven or serve them room temp and crispy if it’s hot outside.

Heat a can of refried beans (or mash your own pintos) in a small saucepan over low heat.

Assemble the tostadas thusly:
Crispy tortilla on the bottom, slathered with a thin base of refried beans. Spoon over a tablespoon or so of green tomatillo salsa. Next, top with 3 slices of avocado, and a sprinkle of chopped red onion, crumbled queso fresco*, and chopped cilantro.

*I insist on queso fresco - a crumbly, salty, fresh Mexican cheese. But you could use white cheddar if your hunt for queso fresco turns out unsuccessful.

Serve with lime wedges on the side.

 

Here it is, Midwestern Cuisine as documented from my 2007 family reunion in Keokuk, Iowa.

Much type as been pressed about Cajun food, California Cuisine, Tex-Mex, and Southern-Fried-Anything, but what about food from the belly of our great nation? It might not not be the stuff of Saveur or Gourmet but Midwestern Food is created, above all things, to feed the family. And food ideals can’t get any loftier than that.

Dishes are often in one pot. No fancy knifework, techniques or trendy spices. Ingredients often number less than 10.

Warning! The photos below are not censored for meat content; the Midwest is still a meat-and-potatoes place. But the generous amount of yummy side dishes and some locally-purchased Boca Burgers kept a hungry vegetarian pond-swimming volleyball-champion like me more than satisfied.

Friday’s Dinner featured a Trio of Meats: Ham, Smoked Turkey and Deep Fried Turkey. Please note the Sterzings, (bottom middle) the cultish potato chips only found in Iowa - truly salty, greasy, and fantastic. Sterzings event got a shout out in the Fourth of July issue of the New York Times in an article entitled, The Best Chip? The First One Out of the Bag:

“Jean Fuller is 71 and lives in Dallas with her husband, Dale. Anyone who visits from Iowa, her home state, must arrive with a bag or eight of Sterzing’s, which markets itself as the maker of “the most popular potato chips in southeast Iowa.” Cartons arrive for Christmas. Mr. Fuller got a supply for Father’s Day.”

Trio of Meats Dinner

^{1. BBQ’ed Potatoes, 2. Berry Cobbler, 3. Broccoli Salad, 4. Cheese n Meat Plate, 5. Cheesy Crockpot Potatoes, 6. Cherry Pie, 7. Chocolate Apricot Squares, 8. Corn Souffle, 9. Crudites, 10. Deep Fried Turkey, 11. Garbanzo Zucchini Rice Salad, 12. German Coleslaw, 13. Grandma’s Apple Cake, 14. Ham, 15. Olive-Pasta-Salad, 16. Pickles, 17. Pineapple Souffle, 18. Pork Loin, 19. Salad with Ranch Dressing, 20. Saurkraut, 21. Smoked Turkey, 22. Sterzings!, 23. Strawberry Rhubarb Pie, 24. Three Bean Salad}

And then we went to Stock Car Races to see my cousin (who is 15 and does not have a drivers license) race.

Stock Car Races

^{1. Grandstands, 2. Beautiful Night at the Stock Car Races, 3. Fast Car, 4. Flag Guys, 5. Gatekeepers, 6. Good Luck, 7. Yellow Flag Lap, 8. I think he’s here every week, 9. Seth Drives Fast!, 10. Seth’s Fanclub, 11. Trophies, 12. Wrong Way, 13. Sunset at the Races}

Breakfast was leftover Ham and Potatoes Grilled outdoors, plus Biscuits and Spicy Sausage Gravy (my vegan adaption is here.) I ate fruit and muffins.

Breakfast

^{1. Biscuits, 2. Cream Horns, 3. Blueberries, 4. Grapes, 5. Spicy Sausage Gravy, 6. Ham, Sausages, and Potatoes on the Grill, 7. Mini-Quiches, 8. Muffins!}

I’ll go into a little more detail about Saturday’s lunch because Maid-Rites are an Iowan institution. Basically crumbly ground beef cooked up with onion and served loose (not in a patty) on a bun. My cousin pointed out that the Loose Meat Sandwich Restaurant from the Roseanne show was probably based on Maid-Rites. Fascinating. You can dig up more fun facts - and franchise info! - on Made-Rite Restaurants here.

I myself ate a Loose Veggie sandwiches (crudites stacked carefully on a bun, laced with dill dip.)

Maid-Rite Lunch

^{1. “Maid Rites” - an IIlinois/Iowa Specialty, 2. Beefy Con Queso, 3. Buns, 4. Red Velvet Cake, 5. Cereal Pretzel Mix, 6. Dill Pickle Chips, 7. Fruit Salad, 8. Kettle Pops, 9. Maid-Right Filling, 10. Pasta and Bell Pepper Salad, 11. Pot-o’-Dogs, 12. Saurkraut, 13. Crudites}

Saturday Dinner was Iowan Beef Burger and Wisconsin Brat night. This is when I broke out the veggie burgers.

Grill Night

^{1. A Discriminating Eater, 2. 7-layer Dip, 3. Baked Beans, 4. Burger Patties, 5. Fruit and Nut Salad, 6. Fruit Salad, 7. Grilled Homegrown Zucchini, 8. Pastachio, 9. Spinach Dip, 10. Strawberry Rhubarb Pie, 11. Buns, 12. Wisconsin Beer Brats, 13. Saurkraut}

More Family Fun!

Thank you to my wonderful family for arranging this weekend. It was perfect. I am particularly grateful for the strength and grace of our hosts for putting up with air mattresses, beer cans, and assorted strange requests from 70+ of us relatives. Didn’t mean to scare you by setting up our tent in your garage.

You all have an open invitation to stay in Brooklyn anytime - I’ve got an open kitchen, bathtub, and air mattress that’s all yours.

Midwest Landscapes

Stuffed Shirt.

Where did that idiom come from and does it have anything to do with the fact that stuffed foods seem classy and even a little snooty? I suppose that stuffed food takes a little more time and attention than the average dish, and therefore acquire an air of class and distinction and also a rightful place in the middle of the table.

I think that’s why everyone gets a tickle out of a turkducken, which overdoes stuffing to the point of irony, if not hilarity. I was freshly impressed by the folks at SuperVegan’s attempt to make a vegan turducken. Does adding sarcasm to any already overblown concept cancel one another out in some sort of figurative double-negative? Mmmm, no. It’s just cool.

Now, onward to my pablanos. I wouldn’t call these things overblown or even snooty though they taste great, are vegan, and cut a fine profile on a dinner plate. Perfect for a vegan dinner party because it’s not much harder to make 18 of these as it is to make 9 and they should, quite rightfully, claim a place in the middle of the table.

Serves: 5
Time: 1.5 hours

Ancho Corn and Tempeh Stuffed Pablanos

9 pablano peppers
3 large new potatoes
1 8oz package tempeh
2 cups vegetable stock (or a bullion cube)
2 + 3 tablespoons of olive oil
4 ears corn
1 large zucchini
1 cup finely chopped white onion
1 tablespoon finely chopped garlic (about 3 large cloves)
2 lb fresh tomatoes, cored and coarsely chopped, or 1 (28-oz) can whole tomatoes, coarsely chopped, with juice
1/2 tsp oregano
1/4 tsp cinnamon
1 tsp ancho chili powder
1 tablespoon white or cider vinegar
salt and freshly cracked pepper to taste

If you’ve never roasted pablanos before you’re in for a treat - it’s easy and you get such unmistakable results whether you’ve got it right or wrong. Place the pablanos in a single layer on a baking sheet and put it under the broiler. Broil until the heat-facing parts of the pablanos are very black, then use a tongs to turn them so another side faces the heat. Repeat until they are very black all over. Put the pablanos in a plastic bag, twist the top to close the bag and let steam until cool enough to handle.

Slice the potatoes in half and cook them in a saucepan of boiling water until cooked through. You can test with a fork to see when they’re done. Put aside until cool (or rinse with cold water) and then cut into 1/4 inch dice.

In a small saucepan, cover the tempeh with vegetable stock (or a bullion cube and water) and simmer for about 10 minutes. Reserve the liquid.

Add a few tablespoons of olive oil to a skillet and sauté the zucchini for a few minutes then add the corn. Cook until barely soft. Salt and pepper to taste.

To make the sauce, sauté the onion and garlic in 3 Tbsp of olive oil. When they are wilted, add the tomatoes, oregano, cinnamon, ancho chili powder and vinegar. Cook until fresh tomatoes have turned to sauce or canned tomatoes have heated through and combined with spices. Add salt and pepper to taste. Remove from heat.

Once the peppers are relatively cool, peel off the skin but keep the stem intact. Cut a slit longways in each pepper and carefully brush out all the seeds. I run my peppers under a slow stream of water from the faucet to wash the seeds out. Be careful not to break the pepper and to keep the stem and the tip end in tact (resist pulling any ribs, as this slices the pepper.)

Combine the zucchini, corn, diced cooked potatoes, braised tempeh and one half of the tomato sauce. Stir. Taste and adjust for salt and pepper.

Preheat oven to 350°F.

On a large oiled baking sheet or two, lay out the pablanos opening side up. Slip spoonfuls of filling into each pepper - it can overspill the top some for a really “stuffed” look. Top with an additional tablespoon of tomato sauce.

Bake in the oven until just heated through, about 20 minutes.

Serve with brown rice, and maybe a salad too if you’re feeling snooty.