The Morning News
posted by June 25 at 8:29 AMon
Hypocrisy: Woman claims “pro-life” candidate paid for her abortion when they were dating.
“Grave Violation” : Rockets fired into Gaza.
“Edge of Suicide”: Lebanon on the brink amid renewed sectarian conflict.
How Nice For Her: Pelosi finally acknowledges sexism against Clinton, says she had the “luxury,” as convention chair, of ignoring it.
No, Thanks: More states say no to useless abstinence-only-education money.
No Relief, But: Offshore drilling offers beneficial “psychological impact,” according to crazy John McCain.
Not Surprising: Justice Dept. illegally used “political or ideological” factors in hiring.
Women Pay More: For health insurance, under Blue Shield’s new official policy—and it’s not about pregnancy.
Oh, Yes, He Did: Bush visits Phillipines, makes joke about his Filipino cook.
Heckuva Job: Weakest spot on Mississippi River threatened by floods.
Obama: Leading by 15 points in latest poll.
1 large ripe cantaloupe
Splash lime juice
4 slices prosciutto, chopped
2 tablespoons chopped fresh chives
Freshly ground black pepper
Cut the cantaloupe in half and scoop out the seeds and pulp from the center. Cut each half in half and slice along the edge of the flesh to cut off the rind. Put the cantaloupe flesh in a food processor with a splash of lime and puree until it’s soupy and free of lumps.
Pour the soup into a large bowl and chill in the refrigerator for at least 30 minutes.
Just before you’re ready to serve the soup, chop the prosciutto and chives and sprinkle them evenly into soup bowls.
At the table, ladle the soup into each person’s bowl. Sprinkle with black pepper to taste.
1 pound asparagus, trimmed
1 large leek (white and light green part only)
4 teaspoons olive oil, divided
1 clove garlic, roughly chopped
1/4 cup ricotta cheese
3 tablespoons lemon juice
salt and pepper
1/2 pound prosciutto
1 loaf of ciabatta bread, sliced, or baguette rounds
Boil the asparagus in a shallow pan for about 5 minutes, until tender and bright green. Remove from pan and put in an ice bath or run under cold water to stop the cooking. Pat dry.
Slice the trunk of the leek lengthwise and reserve one half for another use. Chop the remaining half. In a sauté pan, heat 2 teaspoons of olive oil over medium heat. Add the garlic and leeks, season with salt and pepper, and cook until soft but not brown, about 6 to 8 minutes.
Roughly chop the cooled asparagus and add to the bowl of a food processor. Add the ricotta and leek-garlic mixture and pulse until combined. Add the lemon juice and remaining 2 teaspoons of olive oil. Purée until smooth, then add salt and pepper to taste.
To serve, butter slices of bread and toast until golden. Spread a dollop of asparagus purée on each slice, then top with a piece of prosciutto.