Culture Magazine

C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 23 CARROT-GINGER SOUP WITH CURRIED MASCARPONE Written by Cassy Vires Photographed by Jennifer Silverberg Diligent seasoning is the key to great soup. Add a pinch of salt and pepper to the pot every time you add another ingredient and you'll a get deeper, more intense flavor. Serves 4 SOUP: 3 tablespoons olive oil 1 small yellow onion, chopped 2 tablespoons grated fresh ginger 1 clove garlic, chopped 1 Red Delicious apple, peeled, cored, and chopped 1 pound carrots, peeled and chopped 1 cup dry white wine 4 cups vegetable broth Kosher salt and freshly ground black pepper, to taste Pinch five-spice powder CURRIED MASCARPONE: 4 ounces mascarpone 4 ounces plain Greek yogurt 1 tablespoon yellow curry powder 1 tablespoon honey 1 tablespoon lemon juice Warm olive oil in a large pot over medium- high heat. Add onion and cook until soft, then add ginger and garlic and sauté until fragrant. Add apple and carrots and cook until they begin to soften and brown, about 15 minutes. Deglaze pan with white wine, then add broth. Simmer for 30 minutes. Remove from heat and cool for 15 minutes. Meanwhile, combine mascarpone, yogurt, curry powder, honey, and lemon juice in a bowl and stir well. Using a food processor, blender or stick blender, puree soup and return to pan. Warm soup over medium heat and adjust seasoning as necessary with salt, pepper, and five-spice powder. Garnish with a dollop of mascarpone mixture just before serving. GREEN GAZPACHO WITH BURRATA Written by Cassy Vires Nothing says summer quite like gazpacho. The bright flavors of this green version pair perfectly with fresh burrata. For a decorative garnish, dice up additional tomato, cucumber, and garlic to scatter over top. Serves 6 as an appetizer 2 pounds green tomatoes, cored and coarsely chopped, divided 1 seedless cucumber, coarsely chopped, divided 1 medium Vidalia onion, coarsely chopped, divided 1 avocado, halved and pitted 1 small jalapeño pepper, stem and seeds removed 2 cloves garlic, smashed 1 cup cold water 2 tablespoons lime juice 2 tablespoons fresh mint leaves 2 tablespoons fresh cilantro leaves ¼ cup olive oil Kosher salt and freshly ground black pepper, to taste 6 4-ounce balls burrata, drained Combine half the green tomatoes, cucumber, and onion in a blender. Add avocado, jalapeño, garlic, water, and lime juice and puree until smooth. Transfer to a large bowl. Combine remaining green tomatoes, cucumber, and onion in blender. Add mint, cilantro, and olive oil and pulse to a chunky puree. Add to bowl with smooth puree and stir well. Refrigerate soup until well chilled, about 1 hour. Season gazpacho with salt and pepper and ladle into chilled bowls. Top each bowl with 1 ball of burrata and garnish as desired (see headnote). FARRO AND MIXED CHICORIES SALAD Written by Molly Shuster Fontina contrasts beautifully against nutty farro and bitter chicories in this hearty salad. Dress it just before serving to ensure the chicories retain their texture. Serves 4 1¼ cups farro 4 cups chopped mixed chicories (try radicchio, treviso, and escarole) 3 tablespoons fresh lemon juice 2 tablespoons truffle oil 1 tablespoon extra-virgin olive oil 1¹⁄ ³ cups coarsely grated fontina Kosher salt and freshly ground black pepper, to taste Cook farro according to package directions. Drain well and cool. Combine all ingredients in a large salad bowl and toss well. Serve immediately. Carrot-Ginger Soup with Curried Mascarpone

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