Weekly Cooking (and related issues) Thread

[Jamestown1630]

I’m posting this Tomato Soup recipe from last year again, because even though it’s a hot soup, which we may not want in Summer, and the recipe uses canned tomatoes, it’s a great use for fresh tomatoes if you have a ‘bumper crop’. It’s also a wonderful starter for any season: light and bright – not a heavy creamy soup; and you might like it as a lighter change for the soup course even at Thanksgiving or Christmas.

The original recipe comes from 'The Chesapeake Bay Cookbook', by John Shields (highly recommended!) but I've goofed-around with it a bit. I leave out the sugar, because I like a really tart tomato soup - and I usually throw in a lot of dried basil, instead of using thyme or fresh basil. (Now that I’ve got my year-round basil via Aerogarden, that may change.)

Making this is a bit of work, and you do need a food mill to do it properly; but it’s worth it - and it freezes well.

Deal Island Summer Tomato Soup

1 C. Butter, or Olive Oil (I usually use half butter, half oil)

3 green bell peppers, diced

2 C. diced onions

2 C. diced Celery

2 T. chopped Garlic (opt.)

3 C. water

4 lbs. Tomatoes, Peeled and Cored; or Canned (I usually use a big ol' can of tomatoes from Costco.)

4 tsps. Sugar (or less, or opt.)

2 tsps. Salt

2 Bay leaves

1 tsp. dried thyme, or 6 fresh basil leaves, chopped

1/4 tsp. ground Nutmeg

Freshly ground pepper

Garlic Croutons

Melt butter or heat oil in soup pot. Add onions, celery, bell peppers and garlic. Cook, stirring, 10 minutes.

Add water, bring to boil, then simmer 30 to 40 minutes.

Add the tomatoes, sugar (if used), salt, bay leaves, thyme and nutmeg. Simmer 45 minutes.

Pass soup through food mill. Return to pot and reheat. Adjust seasonings. Serve topped with freshly ground pepper and croutons.

(We usually double this recipe.)

Lately, while roaming around on YouTube, I’ve often seen recipes for ‘7-Up Biscuits’. I had never heard of this, and made the mistake of using a recipe that was NOT a good one last weekend. The result was a mixed success – the batter came out so runny that I had to just pour it into an oblong pan and bake it like Corn Bread. It was very tasty – but not biscuits ;-)

I did retroactive research, and found that my recipe used half as much of the biscuit mix as necessary. I learned my lesson! and my wild birds are getting a special treat this week ;-)

Here, from 'Angie's Southern Kitchen', is a recipe with the right proportions:

http://www.angiessouthernkitchen.com/2012/06/7-up-biscuits/

Earlier this week, Freeper Covenantor showed us a wonderful pie using apple roses; and whimsically suggested Bacon Roses, for which we actually found a recipe. And while I don’t think that ‘bacon roses’ are something I’d actually make, it reminded me of something I used to make for kids’ stockings at Christmas: Dollar Bill Roses:

'Thrifty Fun' has the instructions for crafting them:

http://www.thriftyfun.com/tf67951187.tip.html

-JT

[MomwithHope]

Well since I found it from FreeRepublic, I’ll guess now that you were the one who told us all about it. :)

[Jamestown1630]

I don’t think I’ve seen it before. I watch a lot of these things, and after days or even weeks of tuning into one, I’ll go looking for another one...

[MomwithHope]

I AM pretty sure you were the one who told us about Almazan cooking channel. I’ve been hooked ever since, have watched every one. I am half Serb and it reminds me if the way my Dad and Grandpa cooked. They pretty much taught me how to cook.

[Jamestown1630]

Oh, yes. He seems to live in a paradise, and I love it when he just goes outside and picks something wild to throw into the dish. Do you remember one where he uses a beautiful cutting board that he carved himself? He should sell those!

(I actually found and ordered one of the little coffee grinders that he grinds his spices in.)

[MomwithHope]

Yes, plus I love the design of his knife. A little big for me though.

[Liz]

It's THAT time again....time for chocolate.

Brownie Chocolate Chip Cheesecake / 16 servings

ING •3-8 oz pkgs cr/cheese, •2/3 cup veg/oil •14 oz can Sweet/Cond/Milk •5 lge eggs, divided •1/2 cup mini choc/chips •18.4 oz pkg Fudge Brownie Mix •2 tsp vanilla •1/4 cup water

BROWNIE •Prepare brownie mix as per pkg using oil, water and 2 eggs. Spread evenly in sprayed springform.•BAKE set as per pkg 350 deg.

CHEESECAKE •BEAT cr/cheese fluffy. Gradually beat in sweet/cond/milk. Add eggs, vanilla; mix well. Stir in mini/choc/chips. Pour over brownie. •REDUCE oven to 300°F. Bake 50 min til set.

FINAL Cool. Chill thoroughly. Remove springform sides.

SERVE garnished w/ chocolate curls, sprig of mint.