Speaking of recipe storage, how do you store your recipes, kind reader? I'm looking for ideas that will be safe yet not too labor intensive. I.e. not writing them out on notecards! If you have any ideas I am all ears.
Anyway...
My toddler is feeling a little under the weather and she loves tomato soup so that is what I am making today. Luckily today is one of those days where Callie's papa is around the house so cooking is pretty easy today. But even if he wasn't this one is pretty simple anyway!
Here is what you will need:
2-3 pounds of tomatoes, use any combination you want: heirloom, roma, vine. I prefer the clustered tomatoes on the vine
6 cloves of garlic peeled or you can use minced garlic if that is already in your fridge :)
1 yellow onion sliced
1/2 cup or so of olive oil
1/4 cup or so of balsamic vinegar
salt and pepper
4 cups chicken stock
2 bay leaves
4 Tablespoons butter
1/2 cup chopped fresh basil leaves
**Optional:
-Other herbs like sage and rosemary or even mint. Sounds weird I know, but it adds a nice touch.
-Half and half to make a cream of tomato soup.
-Extra vinegar or red wine for some tang.
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic and onions onto a baking tray. Drizzle with olive oil, vinegar and season with salt and pepper. Roast
for 20 to 30 minutes, or until caramelized. (Oh and don't be like me and accidently change the time on the oven instead of the kitchen timer! Luckily I didn't stray far this time!)Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Don't just pour the entire contents of the baking sheet into your pot, it will be too oily. Trust me, I've tried it!
Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. While cooking feel free to adjust seasonings. For example, this last time I added a dash more vinegar to give it some tang (the chicken stock was coming on too strong for my taste) and a sprig of rosemary from the garden.
Wash and dry basil leaves and add to the pot. Remove rosemary if you used it. It just gets slimy after a while. You can also add some half and half if you want a creamier soup. Use an immersion blender to puree the soup until smooth. Return soup to low heat, and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.
I was thinking tonight that this might be a good candidate for a frozen meal. I never seem to have much left over though! Maybe next time I will make a double batch and freeze half in ziplock bags for those inevitable nights when I just can't get my act together and cook dinner:) I know they are coming!
And what goes better with tomato soup than bread? Or perhaps grilled cheese? Tonight I opted for garlic bread.
If you've never made your own garlic bread you will be shocked at how easy it is!
Here is what you will need:
1 loaf of bread; I prefer sourdough over french but that could just be me...but if I'm feeling traditional I will opt for french. Tonight I was not feeling traditional:)
1 stick of butter
4 cloves of garlic minced
grated parmesan
paprika
pepper
Preheat your broiler.
Melt the butter and mix with the garlic. Cut your loaf of bread lengthwise and place them on a cookie sheet. Brush each side with your butter garlic mixture. Or you can just use your hands, which is what I usually end up doing. Sprinkle each side with parmesan, pepper and paprika. Paprika may seem an odd choice but I love it. It gives a nice dash of color to your bread and some great flavor without overpowering the garlic, because, come on, you want to taste garlic in your garlic bread, right??
Place cookie sheet in oven and watch it like your life depends on it. I can't tell you how many times I have ended up with blackened garlic bread. And that is a sad sad thing. So don't do anything else. Don't check your email. Don't answer the phone. Ok, you can pick up a screaming baby but that is about it.
It should be ready in less than 5 minutes. Cut into slices and enjoy!
