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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Corn and Curry Add Zing to Chilled Soup

By Diane Rossen Worthington





JewishWorldReview.com | I never tire of fresh corn soups. In this refreshing version I have included lemon juice and curry powder for an Eastern accent. This amount of curry might seem overwhelming, but in fact it's just right. The lemon adds a citrus tang. Toasted pita bread with a sprinkling of Parmesan cheese goes perfect with the soup.


You can use either white or yellow corn, as long as it is very fresh. Corn quickly turns to starch and the flavors fade, so find the freshest just-picked corn possible. Husk the corn and then cut the kernels from the cob. The easiest way to do that is to place the cob vertically in a shallow bowl and with a very sharp knife, slide the knife down the corn, releasing the corn kernels into the bowl. Turn the cob and continue.


Curry powder is a complicated blend of up to 20 spices, seeds and herbs. The bright yellow color comes from turmeric. There are as many blends of curry powder as there are regions in India. Packaged curry powders, while not as interesting as a special personal blend, work fine for this recipe. They come in standard and Madras style, which is the hotter of the two. Select a good quality standard curry powder for this recipe. Curry powder loses its strength quickly, so keep it in a dark place to preserve it.


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HELP IS ON THE WAY

Always use fresh lemon juice; try Meyer lemons if available.

Look for sweet corn varieties for different flavor options.

Advance Preparation: This can be made one day ahead, covered and refrigerated.



CHILLED CURRIED CORN SOUP

Serves 6


  • 2 tablespoons olive oil

  • 2 medium leeks, cleaned, white part only, finely chopped

  • 2 small red potatoes, about 1/2 pound, peeled and coarsely chopped

  • 5 cups fresh corn kernels (about 6 large ears)

  • 2 teaspoons curry powder

  • 6 cups vegetable stock

  • 2 tablespoons fresh lemon juice

  • Salt and white pepper, to taste

  • 6-8 thin lemon slices, for garnish

  • 1/2 cup sour cream, for garnish

  • 3 tablespoons finely chopped parsley, for garnish


1. In large saucepan, heat oil on medium heat. Add leeks and saute for about 5 minutes, turning frequently until softened. Add the potatoes and all but 1/2 cup of the corn kernels and continue to cook about another 2 minutes. Add curry powder and cook about another minute.

2. Add stock and lemon juice, and bring to a boil. Reduce the heat to a simmer, partially cover, and cook for about 20 minutes or until potatoes are soft.

3. Puree the soup in the pan with a hand blender or in a food processor fitted with the metal blade. Pass through a food mill or a fine strainer into a bowl, pushing down the pulp to get all of the flavor.

4. Add salt and pepper and taste for seasoning. Chill for at least 4 hours.

5. For the garnish: immerse the remaining corn kernels in boiling water for about 1 minute. Drain and cool.

6. To serve, pour soup into bowls or mugs and garnish with lemon slices, a dollop of sour cream, corn kernels and chopped parsley.

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© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.

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