The BEST Tomato Soup

Lately, I've been seeing those Progresso commercials that call themselves the grown-up version of Campbell's. Well, this is the ultimate grown-up version of tomato soup, slightly altered from Bill Telepan. I personally can't go back to the canned variety after I made this for the first time. And no, it doesn't feature current fresh vegetables, but think of it again next summer when tomatoes are ripe.

Tomato Bread Soup
2 tbsp olive oil
1 onion, minced
4 cloves garlic, minced
2 28 oz cans diced tomatoes, OR 3 lbs plum tomatoes, quartered, and run through a food processor
2 cups sourdough bread, crusts removed & cubed
salt and pepper to taste
ricotta salata cheese, grated (optional, but it makes the soup)
fresh basil, chifonnaded (optional)

Heat oil in the bottom of a stockpot. Add onion and garlic, sautee until softened. Add tomatoes, season with salt and pepper, and simmer covered for 30 minutes (45 if using fresh tomatoes). Stir in bread cubes, and simmer uncovered for another 10 minutes.

Garnish with cheese and basil.

Serves 4-6.

Red

Well, fall has finally hit Northern California. Fortunately the C.S.A. still has the last of summer tomatoes and beans, but now the red of the tomatoes just make me think of the leaves changing back East. I honestly came up with this dish because I wanted to make long beans, which I've never had before, safe and to only use one pot.

Pasta Roma:
4 oz whole wheat pasta (I used spaghetti, but bowtie would be awesome with this)
1 lb roma beans, cut into inch segments (green beans are also good)
1 tbsp olive oil
3 cloves garlic, minced
1 lb roma tomatoes, chunked or diced
salt
parmesan

Bring salted water to a boil (salt here is important!), and add pasta. Add beans in the past 5 minutes, and cook until noodles are al dente. Drain into colander, and set aside.
Put pot back on stove over medium high heat. When dry, add olive oil. Once hot add garlic and cook until softened. Add tomatoes, salt to taste, then cook until hot and lightly softened. Add noodles and beans back in and toss until coated with olive oil and tomatoes are distributed. Serve with parmesan on top.

Serves 2-4

I get by with a little help from my friends

Moving is hard. Who knew I had so much stuff in my pantry when it's just me? Thank goodness for friends who help with packing and emptying out said pantry by eating my food then taking it home. This meal was rounded out with bruschetta, tomato and goat cheese salad and a local wine (yes, NC has wine!) Can you tell we're in the heart of tomato season?

Truffled Risotto:
1 cup good white wine
3 cups water
2 vegetable bouillon cubes
1/4 cup olive oil
1 onion, finely diced
4 cloves garlic, minced
1 cup arborio, or short grained, rice
1/2 cup shredded or grated parmesan cheese (optional)
handful basil (optional)
2 tbsp truffle oil (optional)

In a pot, bring wine, water and bouillon to a simmer.

In a separate large skillet, heat olive oil over medium to medium high heat. Add onions and garlic and sautee until clear. Add rice and heat, periodically stirring, until onions are golden brown. Turn heat to between medium low and medium.

Add ~1 cup of simmering liquid to rice. Stir periodically until liquid is mostly absorbed.

Repeat with rest of liquid. If using parmesan, add with last cup of liquid.

Remove from heat. Garnish individual servings with chiffonade of basil and 1/2 tbsp of truffle oil.

Serves 4.

Hot

It's hot. I know summer generally is in NC, but this year, it's definitely hot. Too hot to exercise which makes me restless. Maybe that's why I've gone crazy. I've decided it's time to make a change and move someplace new. Where? Why California of course. No, I don't know anybody, no I don't have a job there (yet) but it seems like a great place, good schools and lots of produce. Here's hoping it works out.

In the meantime, I'm doing all my last North Carolina stuff, and frantically emptying out the pantry, while enjoying all the great local produce. There's nothing so beautiful as a sandwich of fresh baked whole wheat sourdough, slices of ripe tomato still warm from the sun and slathers (yes, slathers!) of mayonnaise. Man, I'm Southern. Wonder if they allow mayonnaise in California.

CSA Pasta

The only downside I can see to CSAs is the fact that you often receive the same vegetables for week after week, and it can get tiring to think up new and different ways to use up that eggplant and green peppers sitting in your crisper. However, once a week, I have a group of friends over for dinner, each with their own cooking tastes, and it turns all recipe creations into a committee decision and brings in an infusion of fresh ideas. Last night's pasta sauce was one of our best efforts.

Heat 1 tbsp olive oil in skillet over medium heat, while cutting...
1 medium eggplant, quartered lengthwise, then thinly sliced
Sautee in pan, covered, stirring occasionally for 10 minutes while preparing...
2 green bell peppers, coarsely chopped
2 small or 1 large onions, coarsely chopped
4 cloves garlic, minced
Add to uncovered pan and sautee until softened. Then stir in...
1 28 oz can diced tomatoes
4 sliced roasted red peppers
2 tbsp sugar
salt & pepper to taste

We served it over whole wheat pasta, and grated cave-aged raw gruyere over top of it all.

It was enjoyed by all, including B.C.




He was particularly partial to the noodles.

(No, I did not actually feed my dog garlic & onions, as I know they are poisonous to him.)

Crockpot Baigan Bhartha

I realized that I never followed up last week on one of my favorite crockpot dinners. I adore Indian food (as you can see by my choice of last dinner) but it takes so long to cook it right, that I started experimenting with putting it all in a crockpot. I think I finally have a close approximation to baigan bhartha, that's fabulous on grey days. Last time I also threw in 2 bell peppers that I had in my crisper, you could also add in zucchini or squash, but just eggplant is also heavenly. I typically do veggie chopping the night before, then the morning of, pop the insert in the cooker and add whole spices. Ground spices are best when added in the last hour or so of cooking. Also, I strongly dislike adding fresh garlic, as it tastes bitter after stewing all day.

1 lrg or 2 med eggplants, chopped
1 onion, chopped
2 tbsp fresh ginger, minced
1 28 oz can diced tomatoes

Layer all veggies in crockpot, then pour tomatoes over everything. Add...
1 tbsp whole cumin
1 tsp whole mustard seed
1 tsp fennugreek seeds
2 tbsp butter

Cook on low for 8-9 hours. Then add...
1 tbsp garlic powder
1 tsp ground cinnamon
salt to taste

Adjust heat to high and cook for 30 more minutes. That's the perfect time to cook some rice, or take the dog for a quick walk before heating some naan. Makes 4-6 servings.