Cream of Tomato Soup

I received a fabulous Christmas gift and have been using it a lot. The New Best Recipe Cookbook is my new favorite toy. It is 1000+ pages of recipe goodness, but it goes beyond the recipe---they do all the testing for you and explain why they use particular methods, which brands worked out best and how to shortcut without sacrificing flavor and texture. It's like Alton Brown in text and without all the goofy themes and gadgets.

This cookbook has become my go-to for anything! You'll be seeing lots of recipes based off this book (I still change things, slightly...it's my nature).

Cream of Tomato Soup
Serves 8

4 (28oz) cans whole tomatoes packed in juice (NOT in puree), drained, 6 cups juice reserved
3 tablespoons brown sugar
8 tablespoon (1 stick) butter
5 large shallots, minced
2 tablespoons tomato paste
pinch ground allspice
4 tablespoons all-purpose flour
3 cups chicken broth
1 cup heavy cream
salt, to taste

1. Heat oven to 450. Prepare tomatoes for roasting. With your fingers, carefully open the whole tomatoes over a strainer set in a bowl and push out the seeds, allowing juices to fall through the strainer into the bowl. Arrange seeded tomatoes in a single layer on two foil-lined rimmed baking sheet.

NOTE: The foil is essential; it keeps the tomatoes from scorching and sticking to the baking sheet.

2. Once seeded tomatoes are on the foil-lined baking sheets, sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let the tomatoes cool slightly, then peel them off the foil.

3. Heat butter in a large pot over medium heat until foaming. Add the shallots, tomato paste and allspice. Reduce heat to low, cover and cook, stirring occasionally until shallots are softened, 7-10 minutes. Add flour and cook, stirring constantly until thoroughly combined, about 30 seconds. Whisking constantly, gradually add chicken broth; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, bring to a boil then reduce heat and simmer for 10 minutes, stirring occasionally.

4. Strain the mixture into a bowl, reserving the liquid and putting solids and about 1 cup of liquid back in the pot. Using an immersion blender, puree until smooth. Add remaining strained liquid back to the pot and combine. Add the cream and warm over low heat until hot, about 3 minutes. Add salt and pepper to taste.

May be refrigerator for up to 2 days, warm over low hear until hot, do not boil.

Original recipe called for:

(1) 3.5 cups of chicken stock and 6 cups of reserved tomato juice. I happen to have 3 cups of chicken stock on hand and did not want to open another can for only 1/2 cup. So when my tomato juice measured out at 6 3/4 cups I just threw it all in. I would say use 2 (14 oz) cans of chicken stock for ease of use.

(2) dark brown sugar, but I had light brown sugar on hand...no biggie.

(3) cayenne pepper was optional, as you probably know, my family doesn't do spice so I left this out. Kick it up however you'd like. I add fresh ground black pepper to my bowl so that I'm not contaminating the entire pot.

(4) 4 tablespoons Brandy or dry sherry was to be added after adding cream and removing from heat. I don't cook with these so I omitted.

(5) 8 shallots were called for, but after chopping up 5 large shallots, I was done! 5 was more than enough, unless you really enjoy mincing up these little eyeball burners.

Slow Roasted Tomato Soup

We have an abundance of fresh tomatoes popping up in our garden. My large heirloom tomatoes are not doing well, but the cherry tomatoes are sort of like weeds, they're everywhere! With bowls upon bowls of cherry tomatoes, I decided to make a roasted tomato soup. I found this recipe at Alexandra's Kitchen. She has gorgeous pictures of this soup and a new website if you would like to see what she is currently working on. This is simple, delicious and easily tweaked for your own tastes.

Ingredients
Tomatoes - large or small
onion, cut into quarters or eighths
head of garlic, broken and peeled
baby carrots
olive oil
salt (I prefer kosher)
black pepper
dried thyme
chicken stock or broth
coriander
loaf of french bread


Directions
If using cherry tomatoes you may leave whole but quarter your large tomatoes. Remove as many seeds as you can, as the seeds are bitter. With cherry tomatoes, you can cut a small hole in the top of the tomato and gently push on the bottom of the tomato to remove seeds easily.

The ingredient quantities are based on your supply and personal tastes. Spread tomatoes on sheet pan (I had enough tomatoes to fill two sheet pans). Add onion cut into quarters or eighths and cloves of garlics. Add a handful of baby carrots to each pan of tomatoes. Sprinkle with salt, pepper, thyme and drizzle with olive oil. Toss to coat everything in oil.

Roast veggies in the oven at 300 degrees for 3 hours until everything is brown and caramelly. Dump contents of the sheet pan into a large pot, add about 2 cups of chicken broth or stock, approximately 2-3 tsp of coriander and 2-3 slices of dried french bread broken into small pieces (you can slice it and dry it on the counter or for quicker drying you can lightly toast it in the oven or in a toaster).

Using an immersion blender, blend everything together. Taste and adjust for your personal preference. Add salt, more coriander, black pepper, fresh basil, etc. You can leave a little chunky or make it smooth.

Last night, I served this with a spoonful of sour cream and a piece of toasted french bread. However, I like it with a bit of basil pesto stirred in, as well. My husband enjoys a little heavy cream in his to mellow the tomato flavor. And what isn't enhanced by some shaved Parmesan?

Once I purchase a new camera, I'll take pictures of the process to show you how easy this is and how delicious it looks!

Chicken Parmesan

This recipe comes from Bon Appetit magazine. A friend made this for us and my husband could not get enough. He's been asking for me to make this for some time, now. He even used one of his special dinner coupons that I gave him for our anniversary.

This recipe actually comes from Otto, Mario Batali's NY Pizzeria. It is so delicious, as is! This might be one recipe I'll never tinker with.

Ingredients

Basic Tomato Sauce
1/4 cup extra-virgin olive oil
1 3/4 cups chopped onions
4 garlic cloves, minced
3/4 cup coarsely grated peeled carrots
3 tablespoons chopped fresh thyme
2 28-ounce cans peeled whole tomatoes in juice

Chicken
10 skinless boneless chicken breast halves
3 cups fresh breadcrumbs (from crustless French bread ground in processor)
2 large eggs
1 cup (about) all purpose flour
6 tablespoons (or more) olive oil, divided
3 cups coarsely grated well-drained fresh water-packed mozzarella,* divided
1 1/4 cups freshly grated Parmesan cheese, divided
1 1/4 cups freshly grated Pecorino Romano cheese, divided
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh marjoram

Preparation

basic tomato sauce

Heat olive oil in large saucepan over medium-high heat. Add onions and garlic; sauté until onions are soft and golden, about 10 minutes. Add carrots and thyme; sauté until carrots are soft, about 5 minutes. Add tomatoes with juice; bring to boil, coarsely crushing tomatoes with potato masher or fork. Reduce heat to medium-low; simmer until sauce thickens and is reduced to generous 5 cups, about 1 hour. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm sauce before using.

chicken

Place chicken breast halves between 2 sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken breasts to 1/3-inch thickness. Sprinkle both sides of chicken with salt and pepper. Spread breadcrumbs on plate. Whisk eggs to blend in medium bowl. Spread flour on another plate. Coat both sides of chicken with flour, then eggs, then breadcrumbs.

Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add chicken to skillet and cook until brown, about 2 minutes per side, adding more oil as needed (chicken will not be cooked through). Transfer chicken to platter. Spread 1 cup sauce over bottom of 15x10x2-inch glass baking dish. Arrange 1 layer of chicken over sauce. Spoon 2 cups sauce over. Sprinkle half of mozzarella, Parmesan, and Pecorino over. Repeat with remaining chicken, sauce, mozzarella, Parmesan, and Pecorino. Bake until cheeses melt and chicken is cooked through, about 20 minutes. Sprinkle with parsley and marjoram and serve.

*Available in 1/3 -ounce, 1-ounce, and 8-ounce balls at many supermarkets and at specialty foods stores and Italian markets. Regular mozzarella can be substituted.

Caponata

Tonight was cultural cooking group and our theme was Mediterranean Cuisine so I grabbed my favorite Sicilian recipe and hit the store...well, my husband went to the store for me as he was already out and he'd much rather be out shopping than taking care of our 4 rambunctious kiddos at dinner time :)

The recipe calls for a zucchini so my husband calls me to say there is no zucchini at the store. So I asked for yellow/crookneck/summer squash instead and the light bulb went off and he says, "Oh, is zucchini green squash?"

"YES! get the green squash," I request.

When he arrived home, he actually had a cucumber so this was made without squash which is no big deal, this recipe is one of those refrigerator specials...clean out your need-to-use produce for this dish.

2-3 garlic cloves, minced
1 Tbsp olive oil
1/2 onion, chopped
1 Red Bell Pepper, diced
1 Medium Eggplant, diced (peeling is optional)
1 Zucchini, diced
1 14oz can artichoke hearts, rinsed & drained
1 3.8oz can sliced black olives, rinsed & drained
2 14.5 oz cans diced tomatoes
1 15oz can tomato sauce
2 Tbsp. Apple Cider Vinegar
1/2 tsp salt (to taste)
Pinch of crushed red pepper flakes (place in palm of one hand and use thumb of other hand to rub flakes together. Releases oils and flavor! Just be sure to scrub hands immediately afterward.)
2-3 sprigs of fresh Thyme

Heat a deep 12" skillet to medium setting add olive oil and saute garlic and onion for about 2 minutes. Add red pepper and saute for about 5 minutes more. Add the rest of the ingredients and mix well. Turn up the heat a little and cover. Stir often to combine flavors. After about 20 minutes, bring heat back down to medium or a little lower. Cook for another 15 to 20 minutes or until veggies are tender.

Serve over toasted baguette slices, pasta or by itself. Top with grated Parmesan and enjoy!

I'll try to get a picture tomorrow...I had to rush out the door to get to cultural cooking on time :)