As the temperatures climbed into the 90’s today it was clear what would be on the table for dinner; some form of cold soup. Cold soups are so very easy and extremely fresh and healthy. It is a simple thing to take a walk through your local farmers market and find the produce that will yield a of a wide variety of cold soups.

Tomatoes are plentiful this time of year and throughout the summer. Tomatoes are a fruit that is rich in lycopene. Solanum lycopersicum is a member of the nightshade family and originated in South America, most likely Peru. This versatile fruit was hailed as an aphrodisiac by the natives of South America.

When the fruit was brought back to Europe the French seemed to feel the same way as the peoples of South America and they named this new fruit “pomme d’amore”, love apple. There is some speculation that the French misnamed the fruit when they misunderstood the Spanish “pome dei Moro”, apple of the Moors. Regardless of the name, the Europeans fell in love with the tomato.

Early Americans were not so fond of the tomato as they felt it was poisonous. They grew the tomato for decoration. It was the European immigrants, from the countries where the tomato was embraced, that introduced it to American cooks as a delicious addition to their meals. Today we use the tomato in so many dishes that we cannot imagine a culinary world without it.

If you are like us you adore tomatoes and use them regularly. In the summer, as in the winter, one of our favorite soups is tomato soup. In the summer we enjoy a cool refreshing version that requires very little cooking. If you are like us then you, too, despise turning on your oven or stove to prepare dinner on a hot night. The following two recipes are our favorites using the plentiful, versatile tomato. They are two different, but equally delicious recipes:

Cold Tomato Bisque (Jacques Pepin)

Ingredients

• 1 tblspn olive oil
• 1 potato, peeled and cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 2 garlic cloves
• 1 tsp fresh thyme
• 2 1/2 pounds ripe tomatoes, cut into 1-inch pieces
• 1 1/4 tsp salt
• 3/4 teaspoon ground black pepper
• 3/4 cup water
• 2 tblspn unsalted butter
• 1/2 cup fresh dill

Directions

1. Heat the olive oil in a large, deep stainless steel saucepan. Add the potato and onion and cook over medium high heat for 2-3 minutes.
2. Add all the remaining ingredients except the butter and dill, bring the mixture to a boil and stir it well, then reduce the heat to low, cover and cook for 20 minutes
3. Push the mixture through a food mill to remove the tomato seeds and skin. Then emulsify the mixture in a blender to make very smooth. This is done in batches.
4. Add the butter as blending one of the batches and then mix all batches in a bowl.
5. Cool the bisque, then chill. When chilled garnish with dill and serve.

Cold Tomato Soup (Deborah Madison)

Ingredients

• 4 pounds ripe tomatoes, peeled and seeded, juice reserved
• salt and freshly milled pepper
• sugar and/ or sherry vinegar
• extra virgin olive oil or sour cream to finish
• chopped basil or marjoram
• 2 scallions, including a few of the greens, thinly sliced

Directions

1. Finely chop the tomatoes by hand. , almost like a puree.
2. Put the tomatoes in a bowl and add the reserved juice and 2 teaspoons of salt. Cover and chill well.
3. Taste and add more salt if needed. If the tomatoes are tart add 1 teaspoon sugar and a fe drops vinegar. Taste and continue adjusting until it is to your liking.
4. Ladle the soup into bowls and thread a spoonful of olive oil over the top of each (or sour cream). Add the pepper and garnish with the basil (or marjoram) and scallions

Photography Data:
Featured Photographer
Natalia Mylova

Walking to our local farmers’ market is one of my favorite Saturday morning chores during the spring and summer. It is a joy to meet our local growers and purchase their produce. Even when I don’t need too much produce I still go. I can’t resist and at times I almost take it for granted that each week there will be a plethora of fruits and vegetables available.

Today I am reminded to be grateful for the luxury of the farmers’ market. On May 11, 1934 a massive storm swept through America sending over 350 million tons of soil into the air. Over two days high level winds blew topsoil from the Great Plains to the east coast.

The dust storm did not just happen out of the blue. Since the pioneers began settling the Great Plains farmers cleared the land that was once covered in prairie grass which served to protect the soil from eroding during dust storms. In the early 1900’s wheat production increased due to WWI. More and more grassland disappeared. By 1931 wheat production had increased to the point of flooding the market, causing prices to drop. The Great Depression was about to become even more intolerable.

In 1931 the Great Plains experienced a drought that dried out crops and the soil. As a result dust storms increase in frequency and the strength of the storms also began to rise over the next few years. By 1934 the Great Plains were stripped of protection, creating the perfect conditions for a severe dust storm.

In 1935 huge dust storm wreaked havoc on the Great Plains, causing a reporter named Robert Geiger to coin the term the “Dust Bowl”. As farmers and their families were forced to leave their farms and homes in order to find work the land became desolate. Relief would not come to the region until the tremendously long drought ended in 1939.

Thinking of these poor farmers and their families who had to leave their homes, many without employment for years makes me ever so grateful for what I am able to purchase at the farmers’ market. I stand on line to pay for a basket full of delicious fruits and vegetables. Those hit hardest during the Great Depression, many the farmers, would have to stand in soup lines to feed their family. I doubt that the soup served to the masses were full of the nutrients of the soup I will prepare with the vegetables I carry home in my basket.

One of the things I love to cook with is vegetable stock. I find vegetable stock to add more depth to a dish than beef or chicken stock, which are fantastic and needed for particular recipes, but I love the richness of flavor that a vegetable stock lends to a dish.

A question was asked of me when I was talking about vegetable stock. What is the difference between stock and broth? There is very little difference. Stocks are made to be used in recipes whereas broths are made to be served alone. When making a beef or chicken stock the primary flavor comes from bones while broths are made using meat. The broth is richer in flavor and fat making it heavier than stock. As for fish and vegetable stock there is no difference from broth as they are made using the same types of ingredients.

Try this recipe for vegetable stock/broth. You can use it immediately or you can freeze small portions (in an ice cube tray, for example) so that you can use it in future recipes. Vary the recipe based on what vegetables and seasonings you have available. My vegetable broth is different every time based on what I’ve purchased and what I have that needs to be used.

Vegetable Stock

Ingredients:

1 gallon cold water
1 medium onion, peeled and chopped
1 medium leek (white and green parts), rinsed and chopped
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
½ medium turnip, chopped
½ small tomato, chopped
3 cloves garlic, peeled and crushed
2 Tbsp vegetable oil
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems
3-4 whole black peppercorns
1 whole clove

Preparation:

1. Make a sachet d’epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.

2. In a heavy-bottomed pot, heat the oil over medium heat.

3. Lower the heat; add all the vegetables and sweat, with the lid on until the onions are softened and slightly translucent.

4. Add the water and the sachet bring to a boil, and then lower to a simmer. Simmer for about 45 minutes.

5. Strain, cool and refrigerate.

Walking to our local farmers’ market is one of my favorite Saturday morning chores during the spring and summer. It is a joy to meet our local growers and purchase their produce. Even when I don’t need too much produce I still go. I can’t resist and at times I almost take it for granted that each week there will be a plethora of fruits and vegetables available.

Today I am reminded to be grateful for the luxury of the farmers’ market. On May 11, 1934 a massive storm swept through America sending over 350 million tons of soil into the air. Over two days high level winds blew topsoil from the Great Plains to the east coast.

The dust storm did not just happen out of the blue. Since the pioneers began settling the Great Plains farmers cleared the land that was once covered in prairie grass which served to protect the soil from eroding during dust storms. In the early 1900’s wheat production increased due to WWI. More and more grassland disappeared. By 1931 wheat production had increased to the point of flooding the market, causing prices to drop. The Great Depression was about to become even more intolerable.

In 1931 the Great Plains experienced a drought that dried out crops and the soil. As a result dust storms increase in frequency and the strength of the storms also began to rise over the next few years. By 1934 the Great Plains were stripped of protection, creating the perfect conditions for a severe dust storm.

In 1935 huge dust storm wreaked havoc on the Great Plains, causing a reporter named Robert Geiger to coin the term the “Dust Bowl”. As farmers and their families were forced to leave their farms and homes in order to find work the land became desolate. Relief would not come to the region until the tremendously long drought ended in 1939.

Thinking of these poor farmers and their families who had to leave their homes, many without employment for years makes me ever so grateful for what I am able to purchase at the farmers’ market. I stand on line to pay for a basket full of delicious fruits and vegetables. Those hit hardest during the Great Depression, many the farmers, would have to stand in soup lines to feed their family. I doubt that the soup served to the masses were full of the nutrients of the soup I will prepare with the vegetables I carry home in my basket.

One of the things I love to cook with is vegetable stock. I find vegetable stock to add more depth to a dish than beef or chicken stock, which are fantastic and needed for particular recipes, but I love the richness of flavor that a vegetable stock lends to a dish.

A question was asked of me when I was talking about vegetable stock. What is the difference between stock and broth? There is very little difference. Stocks are made to be used in recipes whereas broths are made to be served alone. When making a beef or chicken stock the primary flavor comes from bones while broths are made using meat. The broth is richer in flavor and fat making it heavier than stock. As for fish and vegetable stock there is no difference from broth as they are made using the same types of ingredients.

Try this recipe for vegetable stock/broth. You can use it immediately or you can freeze small portions (in an ice cube tray, for example) so that you can use it in future recipes. Vary the recipe based on what vegetables and seasonings you have available. My vegetable broth is different every time based on what I’ve purchased and what I have that needs to be used.

Vegetable Stock

Ingredients:

1 gallon cold water
1 medium onion, peeled and chopped
1 medium leek (white and green parts), rinsed and chopped
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
½ medium turnip, chopped
½ small tomato, chopped
3 cloves garlic, peeled and crushed
2 Tbsp vegetable oil
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems
3-4 whole black peppercorns
1 whole clove

Preparation:

1. Make a sachet d’epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.

2. In a heavy-bottomed pot, heat the oil over medium heat.

3. Lower the heat; add all the vegetables and sweat, with the lid on until the onions are softened and slightly translucent.

4. Add the water and the sachet bring to a boil, and then lower to a simmer. Simmer for about 45 minutes.

5. Strain, cool and refrigerate.

I am going to state right here at the beginning of this post that this post is an opinion based on personal experience and is in no way, shape or form meant to be hateful. It is the truth and based on 3 separate events:

A few months ago I went to my dry cleaners/seamstress. I had to fit into a gown and I had gained a few pounds over the past few years. It is a beautiful, classic gown that is timeless. I decided I’d have it let out and diet. I’d rather starve myself for a month than go shopping for clothing so this was my solution.

I put the gown on for my seamstress. She eyed me up and down as I stood there embarrassed to have gained weight and horrified I’d have to let this gown out. Then, she said, “Ohhh…you got more here and here. “ She said this pointing to certain areas on her body. She uttered a very loud “tsk” and “sigh”, all the while shaking her head. She then began pulling, tugging and pinning the garment. And, while she was doing this she was trying to explain to me that she can only let out about ¼ inch of fabric.

It is a complicated gown. I understood. (My dad worked in woman’s wear for 50 years, but I dislike sewing no matter how hard he tried to teach me.) I was well aware I’d have to do my part and lose the weight, which she reminded me of in the main lobby when I was picking up other dry cleaning. “You come back on the 15th and make sure you lose this (she points to body part).” The two men in the lobby were uncomfortable and I slunk out of the store looking as red as a beet.

The second event occurred when my husband, who is currently in a top level military school, asked me to bake a pie for one of the international students. The student, said my husband, had said something that reminded him of me, our marriage and this thought made him happy and more appreciative of me. I thought that was an incredible thing for this other student to do, even if unaware. I baked one of my best blueberry pies, complete with decorative crust and cut-outs. Fresh blueberries were purchased and the greatest care was given to this pie. I’ve made it since I was a child. It is a classic pie, but I am aware that some people don’t like blueberry pie. That is fine, but I’d thought I’d offer something quite as American as apple pie, but summery.

The student received the pie, apparently tried it and then, when he next saw my husband said, “Your wife’s pie isn’t good. Too sweet.” My husband let this student know that saying that, in America and probably a lot of other places, was extremely rude, especially when that pie was a thank you gift.

The third occasion happened when I was in a carry-out food establishment. I picked out something to eat, which wasn’t for me, but for my husband, who likes spicy food. The woman who was taking the order said, “For you? Maybe too spicy.” I said, as nicely as I could, “Thank you for your advice, but I’d like to order that.” I got a “tsk” and then she spoke in her native language to another employee and he looked at me and shrugged. I haven’t been back to that establishment.

The common thread here is that all three experiences included Koreans. Is there something lost in translation regarding our languages? I am beginning to think so because I’m sure these folks don’t mean to be rude. Well, let’s say I hope there is a language usage issue. Perhaps it is cultural. I’m open to many cultural differences having grown up outside New York City. I love diversity, but I just don’t understand the rudeness. What am I missing here?

I was so disconcerted by the comment at the carry-out food establishment that I will never go back. I have options and went to a restaurant where no questions were asked. I ordered, they obliged, I paid and all was right in the world.

I love my seamstress/dry cleaner. I am a loyal customer and we get along very well, especially after I lost so much weight that when I went back for the fitting she had to take the dress back in to its original size. Let’s just say her humiliating “sighs” and “tsks” were ample motivation. So good was that motivation that in the past 5 months I’ve lost over 25 pounds.

As for my husband’s fellow student, I expect more out of a top-level officer from another country and I know that my husband would never be disrespectful to his wife. Let’s just say that at the last social event he found out just how incredibly blunt a Jersey girl could be.

Photography Tips:

1. Photos taken with a http://www.nikonusa.com/Nikon-Products/Product/Digital-SLR-Cameras/25468/D7000.html Cost $1200 USD plus Lens $400 AF-S DX NIKKOR
18-105mm f/3.5-5.6G ED VR with a 67mm Circular Polarizer Filter $175 Total for the day $1800

2. Shot in Natural Light, no Soft Box Used, Post Processing in Adobe Lightroom 3, we’ve found that using “Preview” on mac increases the sharpness during post processing. All images shot in JPEG format. No Flash.

3. Bokeh, Blurred background: Checklist: How to take portraits with blurred backgrounds by switching your camera to Aperture Priority, Nikon uses turning the dial to “A”. Zoom in, choose the lowest F-number. This not only works with portraits but any subject.

Recipe Adapted From Food.com Adapted from Emily Han.

KIMCHI JIGAE (KIMCHI SOUP)

Ingredients for soup

1⁄8; lb pork loin (omit for vegetarian)
1 tablespoon rice wine
3 pinches black pepper
1 cup sour kimchee (cut into 1×1, reserve juice)
¼ white onion , cut into slices
1 green onion , sliced
¼ cup mushroom (regular or shiitake)
3 tablespoons sliced anaheim green chili peppers
1 cup tofu (extra firm, cut into 1/4-inch slices)
1 ½ cups water
vegetable oil , to coat small pan
Ingredients for Base
4 teaspoons korean chili flakes (gochugaru)
2 teaspoons korean chili paste (gochujang)
4 teaspoons soy sauce
½ teaspoon minced garlic (fresh or bottled, just not dried)
4 pinches black pepper

Directions:

1. Cut up vegetables, kimchi and tofu and set aside.
2. Rinse meat, cut into thin strips 1-2″ long.
3. Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
4. Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
5. In a separate bowl, combine soup base ingredients and mash together.
6. Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.
7. Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
8. Taste soup for adjustments; add water as needed, or make extra soup base if needed.
9. As soon as the meat is done, turn the heat down to low, add the tofu slices.
10. Stir gently, serve with rice (your mouth will be hot — I like to use rice that is room-temp!).

Photography Data:
Camera Nikon D7000
Guest Photographer: Marie Cinq-Mars
Exposure 0.033 sec (1/30)
Aperture f/9.0
Focal Length 92 mm
ISO Speed 800
Flash Off, Did not fire
300 dpi
Software Pixelmator 2.0.1
Exposure Program Shutter speed priority AE
Max Aperture Value 5.7
Subject Distance 0.45 m
Metering Mode Multi-segment
Exposure Mode Auto
White Balance Auto
Lens 18.0-105.0 mm f/3.5-5.6

I am going to state right here at the beginning of this post that this post is an opinion based on personal experience and is in no way, shape or form meant to be hateful. It is the truth and based on 3 separate events:

A few months ago I went to my dry cleaners/seamstress. I had to fit into a gown and I had gained a few pounds over the past few years. It is a beautiful, classic gown that is timeless. I decided I’d have it let out and diet. I’d rather starve myself for a month than go shopping for clothing so this was my solution.

I put the gown on for my seamstress. She eyed me up and down as I stood there embarrassed to have gained weight and horrified I’d have to let this gown out. Then, she said, “Ohhh…you got more here and here. “ She said this pointing to certain areas on her body. She uttered a very loud “tsk” and “sigh”, all the while shaking her head. She then began pulling, tugging and pinning the garment. And, while she was doing this she was trying to explain to me that she can only let out about ¼ inch of fabric.

It is a complicated gown. I understood. (My dad worked in woman’s wear for 50 years, but I dislike sewing no matter how hard he tried to teach me.) I was well aware I’d have to do my part and lose the weight, which she reminded me of in the main lobby when I was picking up other dry cleaning. “You come back on the 15th and make sure you lose this (she points to body part).” The two men in the lobby were uncomfortable and I slunk out of the store looking as red as a beet.

The second event occurred when my husband, who is currently in a top level military school, asked me to bake a pie for one of the international students. The student, said my husband, had said something that reminded him of me, our marriage and this thought made him happy and more appreciative of me. I thought that was an incredible thing for this other student to do, even if unaware. I baked one of my best blueberry pies, complete with decorative crust and cut-outs. Fresh blueberries were purchased and the greatest care was given to this pie. I’ve made it since I was a child. It is a classic pie, but I am aware that some people don’t like blueberry pie. That is fine, but I’d thought I’d offer something quite as American as apple pie, but summery.

The student received the pie, apparently tried it and then, when he next saw my husband said, “Your wife’s pie isn’t good. Too sweet.” My husband let this student know that saying that, in America and probably a lot of other places, was extremely rude, especially when that pie was a thank you gift.

The third occasion happened when I was in a carry-out food establishment. I picked out something to eat, which wasn’t for me, but for my husband, who likes spicy food. The woman who was taking the order said, “For you? Maybe too spicy.” I said, as nicely as I could, “Thank you for your advice, but I’d like to order that.” I got a “tsk” and then she spoke in her native language to another employee and he looked at me and shrugged. I haven’t been back to that establishment.

The common thread here is that all three experiences included Koreans. Is there something lost in translation regarding our languages? I am beginning to think so because I’m sure these folks don’t mean to be rude. Well, let’s say I hope there is a language usage issue. Perhaps it is cultural. I’m open to many cultural differences having grown up outside New York City. I love diversity, but I just don’t understand the rudeness. What am I missing here?

I was so disconcerted by the comment at the carry-out food establishment that I will never go back. I have options and went to a restaurant where no questions were asked. I ordered, they obliged, I paid and all was right in the world.

I love my seamstress/dry cleaner. I am a loyal customer and we get along very well, especially after I lost so much weight that when I went back for the fitting she had to take the dress back in to its original size. Let’s just say her humiliating “sighs” and “tsks” were ample motivation. So good was that motivation that in the past 5 months I’ve lost over 25 pounds.

As for my husband’s fellow student, I expect more out of a top-level officer from another country and I know that my husband would never be disrespectful to his wife. Let’s just say that at the last social event he found out just how incredibly blunt a Jersey girl could be.

Photography Tips:

1. Photos taken with a http://www.nikonusa.com/Nikon-Products/Product/Digital-SLR-Cameras/25468/D7000.html Cost $1200 USD plus Lens $400 AF-S DX NIKKOR
18-105mm f/3.5-5.6G ED VR with a 67mm Circular Polarizer Filter $175 Total for the day $1800

2. Shot in Natural Light, no Soft Box Used, Post Processing in Adobe Lightroom 3, we’ve found that using “Preview” on mac increases the sharpness during post processing. All images shot in JPEG format. No Flash.

3. Bokeh, Blurred background: Checklist: How to take portraits with blurred backgrounds by switching your camera to Aperture Priority, Nikon uses turning the dial to “A”. Zoom in, choose the lowest F-number. This not only works with portraits but any subject.

Recipe Adapted From Food.com Adapted from Emily Han.

KIMCHI JIGAE (KIMCHI SOUP)

Ingredients for soup

1⁄8; lb pork loin (omit for vegetarian)
1 tablespoon rice wine
3 pinches black pepper
1 cup sour kimchee (cut into 1×1, reserve juice)
¼ white onion , cut into slices
1 green onion , sliced
¼ cup mushroom (regular or shiitake)
3 tablespoons sliced anaheim green chili peppers
1 cup tofu (extra firm, cut into 1/4-inch slices)
1 ½ cups water
vegetable oil , to coat small pan
Ingredients for Base
4 teaspoons korean chili flakes (gochugaru)
2 teaspoons korean chili paste (gochujang)
4 teaspoons soy sauce
½ teaspoon minced garlic (fresh or bottled, just not dried)
4 pinches black pepper

Directions:

1. Cut up vegetables, kimchi and tofu and set aside.
2. Rinse meat, cut into thin strips 1-2″ long.
3. Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
4. Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
5. In a separate bowl, combine soup base ingredients and mash together.
6. Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.
7. Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
8. Taste soup for adjustments; add water as needed, or make extra soup base if needed.
9. As soon as the meat is done, turn the heat down to low, add the tofu slices.
10. Stir gently, serve with rice (your mouth will be hot — I like to use rice that is room-temp!).

Photography Data:
Camera Nikon D7000
Guest Photographer: Marie Cinq-Mars
Exposure 0.033 sec (1/30)
Aperture f/9.0
Focal Length 92 mm
ISO Speed 800
Flash Off, Did not fire
300 dpi
Software Pixelmator 2.0.1
Exposure Program Shutter speed priority AE
Max Aperture Value 5.7
Subject Distance 0.45 m
Metering Mode Multi-segment
Exposure Mode Auto
White Balance Auto
Lens 18.0-105.0 mm f/3.5-5.6

MSG is one of those things that people hear about, know it is in Chinese food and that it either makes them feel sick after consuming or it does not. Very few people have any idea what MSG is or from where it comes. I was one of those people. I was recently discussing, with a coworker, how I could not eat certain foods with MSG because they give me a headache. She balked. She said there was nothing wrong with MSG being added to food. I mistakenly guessed that she knew details regarding MSG.

“What is MSG?” I asked
“Monosodium glutamate, “says my coworker.
“What is monosodium glutamate?”
My coworker then says, “I don’t know. They put it in food.”

Uh, huh. I realized I must research this mysterious food additive since I know I ‘m not the only one who gets headaches because of it and it is odd that only certain foods with the additive bother me. Further investigation seemed like the right thing to do. In a very tiny nutshell, as there is a plethora of information out there, here is what I found:

MSG or monosodium glutamate is a salt of the amino acid called glutamic acid (glutamate). MSG is commonly added to Chinese food, canned soups, vegetable and processed meats. Over a thousand years ago Asian cooks began adding a type of seaweed (Laminaria japonica) found in the Pacific Ocean to their soup stocks. They had discovered that foods cooked in this seaweed broth tasted good. Most ocean creatures have to balance the salty seawater and do so by filling their cells with amino acids and amines. One of these amino acids is glutamic acid in the form of monosodium glutamate, which is savory. Some fish, particularly shellfish, are high in pleasant tasting amino acids.

In 1908, the link between glutamate and the seaweed was discovered. A professor at Tokyo Imperial University, Dr. Kikunae Ikeda, isolated glutamate from the seaweed (Kombu). Dr. Ikeda studied which form of glutamate produced the taste preferred for seasoning. He also studied how to produce it for commercial use. What he discovered was monosodium glutamate.

Glutamate is also found in abundance in virtually all natural foods – from meat, poultry, fish, cheese and milk to tomatoes, mushrooms and many other vegetables. Glutamate is the most commonly found amino acid in nature. But, glutamate can also be manufactured.

MSG was first produced in Japan in 1909. Since then, food manufacturers and home cooks have used MSG to augment the flavor of a wide variety of foods. Pure MSG does not have a pleasant taste by itself if it is not combined with a consonant savory smell. As a flavor and in the right amount, MSG has the ability to enhance other taste-active compounds balancing the overall taste of certain dishes.

Monosodium glutamate is produced through a fermentation process that begins with molasses from sugar cane or sugar beets and food starch from certain cereals. They are fermented in a controlled environment. The sodium is added later through a neutralization process.

Manufactured MSG has been used for over 100 years. Yet, it has had its fair share of controversy. Many studies have been conducted to determine if MSG is safe. The FDA states that MSG is “generally recognized as safe.” But, there is a gray area regarding the use of MSG. Many people, like me, find they have adverse reactions to MSG. The MSG Symptom Complex, originally known as the Chinese restaurant syndrome, has been debated.

The FDA admits that MSG has been proven to induce asthma attacks in certain individuals. And, the FDA has received many reports regarding reactions to MSG such as headaches, nausea, chest pain and heart palpitations. Yet, the FDA claims that MSG is generally safe.

According to a 1995 U.S. Food and Drug Administration study, some foods naturally contain higher levels of glutamate than those typically added to foods during manufacturing. For example, the natural glutamate level in aged Parmesan cheese was found to be up to 10 times that found in chicken broth with added monosodium glutamate. If MSG occurs naturally in food then can it be said that manufactured MSG is the problem?

According to MSGTruth.org , which was created by former food process engineer and food scientist, Carol Hoernlein:

“There are contaminants in processed MSG. An analogy that can be used is that there are right-handed amino acids and left handed ones. They are like mirror images of each other. Processed MSG contains not only the kind of amino acids the body is used to handling, but mirror image ones too. This may cause problems because it is like putting the wrong glove on your hand. It’s not quite the same. We don’t exactly know what problems this may cause.

On the other hand (so to speak) the fact that glutamate the body is used to handling is also in MSG may present a problem because an excess of naturally occurring glutamate is well known by neuroscientists to be a problem in many disease states. Natural glutamate can cause problems we already know about. The reason food processors “free” glutamate from its bound form is that it acts as a neurotransmitter in its free form. The food industry’s claim that free glutamate is as harmless as bound glutamate is disingenuous at best. If it was exactly the same, they wouldn’t need to hydrolyze vegetable protein (split the amino acids apart).”

Since MSG occurs naturally in many foods the placing of “No MSG,” “No MSG Added,” or “No Added MSG” on food labels has been deemed by the FDA to be false and misleading under section (403) (a) (1) of the Federal Food, Drug and Cosmetic Act when the label also lists any hydrolyzed protein as an ingredient since it also contains MSG.” To advertise “No MSG,” “No MSG Added,” or “No Added MSG” when there is processed free glutamic acid (MSG) in a product is illegal.

I am inclined to ask the following 3 part question: Do people, who complain of adverse reactions, do so when they have (a) consumed products containing processed MSG only (b) naturally occurring MSG only or (c) both processed and naturally occurring MSG? If glutamic acid (MSG) is naturally occurring and it does not cause adverse reactions then can it be said that manufactured glutamic acid (MSG) is the culprit? Or, if a person is consuming both types of MSG can it be overload?

I’m inclined to believe that manufactured MSG is behind many of the adverse reactions. We are living in a time of over processed foods, formed in a way that maybe our bodies aren’t meant to absorb. But, for the sake of fairness, I do want to keep in mind the following: If we look at the thousand years that Asians added the seaweed to their soup we could say, well, heck, they were fine. But, do we really have proof that they were fine? Did someone say, “Hey that soup gave me a headache?” Maybe. We won’t know.

White Miso Soup with Tofu (serves 2-3)
2 TBS of White Miso soup (please experiment with various miso’s, red is one of our favorites) (You may want to increase or decrease the amount of miso paste used, to a lighter or heavier broth.)
1 package Of silkened Tofu (drained, and cubed)
Small Bunch Watercress

Directions: A pot of 4-6 cups of water. Bring the water to a boil, turn the heat down to a simmer, dissolve the miso paste, place the tofu in the pot, with a handful of watercress.

Enjoy this simple, quick, healthy soup.

Photo Details:
Featured Guest Photographer: Marco Mayer
ApertureFNumber: f/11.0
Make: NIKON CORPORATION
Model: NIKON D3S
ExposureTime: 1/160
FNumber: 11/1
ExposureProgram: 1
ISOSpeedRatings: 125
MaxApertureValue: 32/10
MeteringMode: 2
LightSource: 0
Flash: 0
FocalLength: 105/1

MSG is one of those things that people hear about, know it is in Chinese food and that it either makes them feel sick after consuming or it does not. Very few people have any idea what MSG is or from where it comes. I was one of those people. I was recently discussing, with a coworker, how I could not eat certain foods with MSG because they give me a headache. She balked. She said there was nothing wrong with MSG being added to food. I mistakenly guessed that she knew details regarding MSG.

“What is MSG?” I asked
“Monosodium glutamate, “says my coworker.
“What is monosodium glutamate?”
My coworker then says, “I don’t know. They put it in food.”

Uh, huh. I realized I must research this mysterious food additive since I know I ‘m not the only one who gets headaches because of it and it is odd that only certain foods with the additive bother me. Further investigation seemed like the right thing to do. In a very tiny nutshell, as there is a plethora of information out there, here is what I found:

MSG or monosodium glutamate is a salt of the amino acid called glutamic acid (glutamate). MSG is commonly added to Chinese food, canned soups, vegetable and processed meats. Over a thousand years ago Asian cooks began adding a type of seaweed (Laminaria japonica) found in the Pacific Ocean to their soup stocks. They had discovered that foods cooked in this seaweed broth tasted good. Most ocean creatures have to balance the salty seawater and do so by filling their cells with amino acids and amines. One of these amino acids is glutamic acid in the form of monosodium glutamate, which is savory. Some fish, particularly shellfish, are high in pleasant tasting amino acids.

In 1908, the link between glutamate and the seaweed was discovered. A professor at Tokyo Imperial University, Dr. Kikunae Ikeda, isolated glutamate from the seaweed (Kombu). Dr. Ikeda studied which form of glutamate produced the taste preferred for seasoning. He also studied how to produce it for commercial use. What he discovered was monosodium glutamate.

Glutamate is also found in abundance in virtually all natural foods – from meat, poultry, fish, cheese and milk to tomatoes, mushrooms and many other vegetables. Glutamate is the most commonly found amino acid in nature. But, glutamate can also be manufactured.

MSG was first produced in Japan in 1909. Since then, food manufacturers and home cooks have used MSG to augment the flavor of a wide variety of foods. Pure MSG does not have a pleasant taste by itself if it is not combined with a consonant savory smell. As a flavor and in the right amount, MSG has the ability to enhance other taste-active compounds balancing the overall taste of certain dishes.

Monosodium glutamate is produced through a fermentation process that begins with molasses from sugar cane or sugar beets and food starch from certain cereals. They are fermented in a controlled environment. The sodium is added later through a neutralization process.

Manufactured MSG has been used for over 100 years. Yet, it has had its fair share of controversy. Many studies have been conducted to determine if MSG is safe. The FDA states that MSG is “generally recognized as safe.” But, there is a gray area regarding the use of MSG. Many people, like me, find they have adverse reactions to MSG. The MSG Symptom Complex, originally known as the Chinese restaurant syndrome, has been debated.

The FDA admits that MSG has been proven to induce asthma attacks in certain individuals. And, the FDA has received many reports regarding reactions to MSG such as headaches, nausea, chest pain and heart palpitations. Yet, the FDA claims that MSG is generally safe.

According to a 1995 U.S. Food and Drug Administration study, some foods naturally contain higher levels of glutamate than those typically added to foods during manufacturing. For example, the natural glutamate level in aged Parmesan cheese was found to be up to 10 times that found in chicken broth with added monosodium glutamate. If MSG occurs naturally in food then can it be said that manufactured MSG is the problem?

According to MSGTruth.org , which was created by former food process engineer and food scientist, Carol Hoernlein:

“There are contaminants in processed MSG. An analogy that can be used is that there are right-handed amino acids and left handed ones. They are like mirror images of each other. Processed MSG contains not only the kind of amino acids the body is used to handling, but mirror image ones too. This may cause problems because it is like putting the wrong glove on your hand. It’s not quite the same. We don’t exactly know what problems this may cause.

On the other hand (so to speak) the fact that glutamate the body is used to handling is also in MSG may present a problem because an excess of naturally occurring glutamate is well known by neuroscientists to be a problem in many disease states. Natural glutamate can cause problems we already know about. The reason food processors “free” glutamate from its bound form is that it acts as a neurotransmitter in its free form. The food industry’s claim that free glutamate is as harmless as bound glutamate is disingenuous at best. If it was exactly the same, they wouldn’t need to hydrolyze vegetable protein (split the amino acids apart).”

Since MSG occurs naturally in many foods the placing of “No MSG,” “No MSG Added,” or “No Added MSG” on food labels has been deemed by the FDA to be false and misleading under section (403) (a) (1) of the Federal Food, Drug and Cosmetic Act when the label also lists any hydrolyzed protein as an ingredient since it also contains MSG.” To advertise “No MSG,” “No MSG Added,” or “No Added MSG” when there is processed free glutamic acid (MSG) in a product is illegal.

I am inclined to ask the following 3 part question: Do people, who complain of adverse reactions, do so when they have (a) consumed products containing processed MSG only (b) naturally occurring MSG only or (c) both processed and naturally occurring MSG? If glutamic acid (MSG) is naturally occurring and it does not cause adverse reactions then can it be said that manufactured glutamic acid (MSG) is the culprit? Or, if a person is consuming both types of MSG can it be overload?

I’m inclined to believe that manufactured MSG is behind many of the adverse reactions. We are living in a time of over processed foods, formed in a way that maybe our bodies aren’t meant to absorb. But, for the sake of fairness, I do want to keep in mind the following: If we look at the thousand years that Asians added the seaweed to their soup we could say, well, heck, they were fine. But, do we really have proof that they were fine? Did someone say, “Hey that soup gave me a headache?” Maybe. We won’t know.

White Miso Soup with Tofu (serves 2-3)
2 TBS of White Miso soup (please experiment with various miso’s, red is one of our favorites) (You may want to increase or decrease the amount of miso paste used, to a lighter or heavier broth.)
1 package Of silkened Tofu (drained, and cubed)
Small Bunch Watercress

Directions: A pot of 4-6 cups of water. Bring the water to a boil, turn the heat down to a simmer, dissolve the miso paste, place the tofu in the pot, with a handful of watercress.

Enjoy this simple, quick, healthy soup.

Photo Details:
Featured Guest Photographer: Marco Mayer
ApertureFNumber: f/11.0
Make: NIKON CORPORATION
Model: NIKON D3S
ExposureTime: 1/160
FNumber: 11/1
ExposureProgram: 1
ISOSpeedRatings: 125
MaxApertureValue: 32/10
MeteringMode: 2
LightSource: 0
Flash: 0
FocalLength: 105/1

Belarus, once under the government of the USSR, gained its independence in 1991. Currently bordered by Russia, Ukraine, Poland, Lithuania and Latvia, The Republic of Belarus is a landlocked country in Eastern Europe. Belarus is among 15 countries that were once a part of the USSR and are now a Newly Independent States (NIS). However, Belarus has maintained a close relation with Russia unlike any of the other countries formerly a part of the USSR.

Belarus shares a long and rich history with the many other countries in Eastern Europe. Inhabited since prehistoric times the first record of permanent settlements dates back to the 6th century AD. Ruled by the princes of Kiev, Mongols, Lithuanians, Poles and Muscovites, Belarus finally came under Russian control under the rule of Catherine the Great in 1772. It wasn’t until the dissolution of the Soviet Union that Belarus finally became independent. Alexander Lukashenko has been the country’s president since 1994 and has established policies once practiced by the former USSR.

Along with its rich political history, Belarus, literally translated as “white Russian”, has a vibrant cultural history; sharing many traditions, customs and foods as its neighboring countries. The food enjoyed in this region dates back centuries. The potato could be called the national food of Belarus. So popular that it is often called “the second bread”. There are hundreds of dishes prepared using potatoes. Despite the popularity of the potato Belarusian people enjoy a wide and varied cuisine that makes use of ingredients such as mushrooms, berries, herbs, milk products such as sour cream and cheeses, fish, pork, which is made into sausage and rye which is enjoyed as bread or made into vodka.

Soups are quite popular. One of the favorites of not only Belarusian, but most surrounding countries is borscht. With so many people in Eastern Europe enjoying this soup that is how many different varieties you will find. Borscht is brilliant beet and cabbage soup made with meat and because the potato is so popular, of course, with potato.

How to get this shot:

1. Softbox
2. White Ceramic Soup Bowls in Bulk from Wasserstrom a less expensive alternative from Williams Sonoma.
3. White linen napkin placed in front of the Bowl of rolls for visuals. Background (underneath a brown paper bag or brown lightly textured muslin cloth)

Borscht

Ingredients:

2 tbs vegetable oil
1 medium onion, diced
8 cups water
¼ pound pork bone (can have meat on it)
3 oz beef brisket
3-4 beets, peeled and diced
1-2 russet potatoes, diced
2 carrots, peeled and diced
1 turnip, peeled and diced
1 small cabbage, chopped
¼ cup tomato paste
1 tsp sugar
2 tsp vinegar
1 bay leaf
Pepper and salt to taste
Sour cream

Directions

1. In a large pot heat the vegetable oil. Sauté the onions until translucent.
2. Add the water, pork bone and beef brisket. Bring to a boil.
3. Add the beets, potatoes, carrots, turnip, cabbage, tomato paste, sugar, vinegar, bay leaf and pepper and salt to taste.
4. Bring to a boil, cook until vegetables are tender. Lower heat and simmer for at least another 30 minutes.
5. Serve with sour cream

Camera Data:

ApertureFNumber: f/8.0
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/160
FNumber: 8/1
ISOSpeedRatings: 100
Flash: 16
FocalLength: 100/1

Remember our recent post that discussed cooking down and pureeing a pumpkin for future use? If you haven’t had a chance to read it, please take a peek, then get that nearly frost bitten pumpkin that is sitting on your porch and get busy making your own pumpkin puree. You will need it for another of our recently posted recipes: pumpkin tartlets as well as this next pumpkin recipe that we’d like to share with you.

This recipe will both surprise and delight you. It was given to us by a relative who declared that is would become a Thanksgiving tradition. And, as predicted, it has been ever present on our Thanksgiving table. We would never think of omitting this from our celebration, not that our families would let us, always asking on Thanksgiving morning, “Are you making that pumpkin soup?” Of course we are and so will you once you give it a try.

However, our initial reaction to this recipe was “Huh? Pumpkin peanut butter soup? …ummm….hmmm. It sounds…ewww…not sure…” We would have made a sound effects specialist quite happy. Let’s be honest, we could agree that peanut butter and pumpkin are delicious flavors, but were they meant to be served hot, in the form of a soup? Well, we figured they might taste good together so why not give it a try. We looked over the recipe and read the ingredients for the garnish: sour cream and chives?!

We took out our pureed pumpkin, gathered the rest of the ingredients and set out to make what has become a must have soup. We took a taste of the soup sans garnish. It was tasty. Then we added the garnish and our reaction was quite the opposite of when we first read the recipe. We made one sound only: “Mmmmm!” The soup was absolutely delicious, garnish included and if not low in calorie, definitely healthy and nutritious, which is a bonus when children are involved.

We highly recommend adding this to your Thanksgiving Day menu. Because this is a filling soup you can serve it quite some time before the main course, which gives you a little extra preparation time with the turkey and all those side dishes. You will find that this soup is going to be the simplest dish you prepare on Thanksgiving and that it will become a hearty mainstay for late fall and winter dinners.

Peanut Butter and Pumpkin Soup

Ingredients

4 tablespoons unsalted butter

4 cups canned pumpkin pie mix or 4 cups pumpkin puree flavored with pumpkin pie spices

2 cups cooked sweet potato puree

1 cup smooth peanut butter

6 cups vegetable stock

1 teaspoon black pepper

1 teaspoon salt

2 tablespoons chopped chives for garnish

2 tablespoons sour cream for garnish

Directions

1. Melt butter in a large pot over medium heat.

2. Stir in pumpkin, sweet potatoes, and peanut butter.

3. Add vegetable stock, pepper, and salt. Stir till smooth.

4. Reduce heat and simmer for 20 minutes.

5. Serve garnished with sour cream and chopped chives.

Remember our recent post that discussed cooking down and pureeing a pumpkin for future use? If you haven’t had a chance to read it, please take a peek, then get that nearly frost bitten pumpkin that is sitting on your porch and get busy making your own pumpkin puree. You will need it for another of our recently posted recipes: pumpkin tartlets as well as this next pumpkin recipe that we’d like to share with you.

This recipe will both surprise and delight you. It was given to us by a relative who declared that is would become a Thanksgiving tradition. And, as predicted, it has been ever present on our Thanksgiving table. We would never think of omitting this from our celebration, not that our families would let us, always asking on Thanksgiving morning, “Are you making that pumpkin soup?” Of course we are and so will you once you give it a try.

However, our initial reaction to this recipe was “Huh? Pumpkin peanut butter soup? …ummm….hmmm. It sounds…ewww…not sure…” We would have made a sound effects specialist quite happy. Let’s be honest, we could agree that peanut butter and pumpkin are delicious flavors, but were they meant to be served hot, in the form of a soup? Well, we figured they might taste good together so why not give it a try. We looked over the recipe and read the ingredients for the garnish: sour cream and chives?!

We took out our pureed pumpkin, gathered the rest of the ingredients and set out to make what has become a must have soup. We took a taste of the soup sans garnish. It was tasty. Then we added the garnish and our reaction was quite the opposite of when we first read the recipe. We made one sound only: “Mmmmm!” The soup was absolutely delicious, garnish included and if not low in calorie, definitely healthy and nutritious, which is a bonus when children are involved.

We highly recommend adding this to your Thanksgiving Day menu. Because this is a filling soup you can serve it quite some time before the main course, which gives you a little extra preparation time with the turkey and all those side dishes. You will find that this soup is going to be the simplest dish you prepare on Thanksgiving and that it will become a hearty mainstay for late fall and winter dinners.

Peanut Butter and Pumpkin Soup

Ingredients

4 tablespoons unsalted butter

4 cups canned pumpkin pie mix or 4 cups pumpkin puree flavored with pumpkin pie spices

2 cups cooked sweet potato puree

1 cup smooth peanut butter

6 cups vegetable stock

1 teaspoon black pepper

1 teaspoon salt

2 tablespoons chopped chives for garnish

2 tablespoons sour cream for garnish

Directions

1. Melt butter in a large pot over medium heat.

2. Stir in pumpkin, sweet potatoes, and peanut butter.

3. Add vegetable stock, pepper, and salt. Stir till smooth.

4. Reduce heat and simmer for 20 minutes.

5. Serve garnished with sour cream and chopped chives.