Thursday, October 23, 2014

To-MAY-To, To-MAH-To

Perfect served alongside a grilled cheese sandwich or quesadilla.

Creamless Creamy Tomato Soup

1. Combine 1 chopped onion and 1 Tablespoon extra-virgin olive oil in Dutch oven and cook over 
medium-high heat until softened, about 3 minutes.  Stir in 3 minced garlic cloves and a 
pinch of red pepper flakes, and cook until fragrant, about 30 seconds.  Stir in 
2 28-ounce cans whole peeled tomatoes and mash with a potato masher until no pieces 
are larger than 2 inches.

2. Stir in 3 slices torn up hearty white sandwich bread (crusts removed), and 
1 Tablespoon packed light brown sugar and simmer, until bread is saturated and begins 
to break down, about 10 minutes.  Working in batches, process soup in blender with 
2 Tablespoons extra-virgin olive oil until smooth, about 2 minutes.  Return soup to pot.

3. Stir in 2 cups low-sodium chicken broth and 2 Tablespoons brandy, bring to brief simmer, and season with salt and pepper to taste.  Sprinkle individual portions with snipped chives and croutons.

Fresh Tomato Relish for Seafood
from America's Test Kitchen Quick Family Cookbook

Combine 2 tomatoes (cored, seeded and cut into ¼-inch pieces) with 1 small minced shallot,
1 small minced garlic clove, 2 Tablespoons chopped fresh basil, 1 Tablespoon extra-virgin olive oil, and
1 teaspoon red wine vinegar,  Let sit for 15 minutes.  Season with salt and pepper to taste before serving.

Fresh Tomato Relish served over trout.

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