Tomato Soup ...... with a twist

Nothing says comfort , like tomato soup . The ubiquitous mass produced soup has been the comfort zone for generations .

Growing up I never experienced tomato soup accompanied with a grilled cheese sandwich . It was always lentil soup ( I know good for you - but try convincing a 5 year old) , white bean soup (because that is what we were fed in the army - another story!!)  and avgolemono - because that was good for the soul !!!

Coming to america , with time on my hands as an "alien" non-resident - and we are not talking E.T. - I also stumbled upon Ina Garten cooking up a storm on the Food Network. One day she made Roasted Tomato Soup - I had to make it and ever since then I have been hooked . Finally...............I broke away from lentils and avgolemono .

Another influence on my palate has been the Latino Cuisine . After making something for Gourmet Goddess menu - I was left with a tin of Chipotle Peppers in Adobo sauce , bell peppers and a half of a huge tin of crushed tomatoes , a handful of sundried tomatoes and a wedge of queso fresco begging to be used.

 What to do ???? There was a chill in the air - it begged for tomato soup - but as always I make things and add a twist . So, in a frenzy of saturday afternoon culinary experimentation Chipolte-Tomato soup with Queso Fresco  was born . It has warmth from the chipolte, a depth of flavour, a nice thick texture that is simply delicious . It was handed out to a couple of friends for "opinions" - they both loved it ........... so a star was born to rave reviews .

So, move over Mr Campbell , your time has been cooked . Take the time to make this soup and you will not be disppointed . If you do not have queso fresco some crumbled feta will do the trick and if you do not have sundried tomatoes on hand - it will survive , but as the french say it may be missing that "je ne ce qa" .

Chipotle Tomato Soup with Queso Fresco
an original Gourmet Goddess recipe


2 cans (28 Oz. Cans) Crushed Tomatoes

3 Tablespoons Olive Oil

1 large Spanish Onion

2 cloves Garlic roughly chopped

1 whole Yellow Bell Pepper

1 whole Red Bell Pepper

2 whole Carrots, Medium Size

½ cup Sundried Tomatoes In Oil - Drained
½ can (3.5 Oz. Can) Chipotle In Adobo Sauce

1 teaspoon Kosher Salt, Or To Taste

½ teaspoon Freshly Ground Black Pepper, Or To Taste

2 quarts Water

FOR GARNISH:

5 sprigs Fresh Cilantro

Queso Fresco crumbled - or feta cheese

Mexican Crema - or Sour Cream


Method :
Heat soup pot until hot, then add olive oil, quickly followed by roughly chopped Spanish onion. Saute until slightly softened but not brown. Then add garlic and stir until aromatic. Meanwhile, core, deseed and roughly chop the bell peppers. Peel and roughly chop the carrots. Add peppers and carrots to the pot along with the drained sundried tomatoes and chipotle peppers ( I used half of the 3.5oz tin, but you may use as much of it as you like).

Cook the mixture until it starts to wilt slightly. Add salt and some freshly gound pepper, to taste. You can always adjust the seasoning once the soup is cooked .

Once the mixture has softened , add the cans of crushed tomatoes and stir through, followed by 2 quarts of water. Stir well and bring to a boil. Then lower and simmer for at least 45 minutes to 1 hour, or until all the vegetables have softened. Every so often, stir the soup .

Allow to cool, then puree with either an immersion blender or in batches using a regular blender. Pour into a bowl and adjust seasoning, if needed.

Reheat when ready to eat and garnish with a sprig of fresh cilantro and either crumbled or cubes of queso fresco, or Mexican crema, OR both, if you like.

Enjoy!

Zebra Caprese Insalata

I remember when tomatoes were available in wooden boxes and they were always wrinkly around the stem , I grew up eating only heirloom tomatoes - because that is how tomatoes existed , back in the day . Fast forward a few years and the masses started to want the "perfect" tomato, without wrinkles, without character without flavour - but with all intent and purposes it looked like a tomato .

Remember my first blog ............. well the  zebra tomatoes are no longer lurking .

This morning I  looked at them long and hard, gave them a gently squeeze and decided that they were ready for harvest . They had started to turn a slight golden colour , they still had their stripes - but the anticipation of how and what they tasted like was killing me .

In its simplest form a tomato with a sprinke of sea salt ,a few turns of the pepper mill and a splash of extra virgin oil ............ is tomato nirvana . But , add some fresh mozzarella a splash of aged balsamic and a few sprigs of basil leaves ...... you are now on the road of complete self gratification .

I had forgotten how sweet an heirloom tomato can taste and I was quite surprised that after a very long and anxious wait of 90 days ( give or take) the zebra tomatoes were intoxicatingly delicious . Their cousins the cherry tomatoes , growing but a mere couple of feet away from them, gave me a pretty good harvest this year - taking into account the lack of summer in Chicago this year .

However , I was just wanting heirloom zebra tomatoes ............ and today I finally enjoyed the fruits of my labour !!!!!

So ...... next year as you contemplate your garden, I urge you to plant some Zebra Heirloom tomatoes , wish and hope for summer not to bypass us and enjoy tomatoes like a child in a candy store !!!

Blueberry muffin perfection.

If you search the web , if you flip through tomes of cookbooks , you will finds myriads of recipes for blueberry muffins . Each of them promising the perfectly moist , most tastiest muffin you will ever eat . I am sure many of you have also tagged plenty of pages attesting to the quest for the perfect muffin.

Your quest has ended .

Behold the perfectly moist blueberry muffin , with blueberries picked at the peak of season and cooked with love .

Many recipes , for me, have lacked that blueberry taste , and after much testing and trialing I think I have found the secret ingredient .......... lemon peel and the juice of a  fresh lemon.

In August the family, along my sister visiting from overseas and family friends, we all trekked out to New Buffalo Michigan and went blueberry picking. It was a glorious day , the children were filled with much anticipation . We were all looking forward to a funfilled day . There was not a lot of complaining from the little ones, they were happy to walk up and down , in between the rows and happily fill their little tin cans with the luscious fruit , and the many handful of blueberries which were enjoyed - on site .....

At this point I should be inserting photos , showing blueberry pickers in action ...... alas the delete button was activaed on the camera - before I had a chance to download the pictures - so imagination please !!!!

I share with you a recipe I use from my go to book by Sara Foster .

So , if you have had your fill of fresh blueberries and the freezer is packed with happy blueberries , take a moment to make some yummy and delicious muffins the whole family will enjoy .

Blueberry Muffins

adapted from Sara Foster

3 cups all purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup canola oil

3 large eggs , preferably organic

3/4 cup whole milk

greated zest and juice of a medium size lemon

2 cups fresh or frozen blueberries

Preheat oven to 375F and line muffin tins with paper liners - put aside .

Combine all the dry ingredients in a large bowl.

In  a separate bowl place the canola oil, eggs ( room temperature) , milk, lemon zest and juice and combine well with a whisk.

Add to the egg mixture to the dry ingredients , stir a couple of times then add the 2 cups of berries ( if they are frozen do not defrost) and mix with a wooden spoon until just everything is well blended .

Use an large 1/3 cup icecream scoop and scoop the batter into the muffins tins. Bake for approximately 25-30 minutes .

Enjoy !

Not your mommas fried green tomatoes

As promised here is my first recipe post .

Many years ago I started a serious collection of cookbooks , as a stay at home mum , I was about to fulfil my dream of being with my children as they grew up and indulge in my love of cooking . I came across a cookbook author Sara Foster , I was smitten by her southern charm , her amazing recipes and in particular her spin on "fried green tomatoes".

Forward to the summer of 2006, when I spent 7 weeks holidaying in Greece . Enjoying some time in Athens then travelling south to visit with my parents at their house up in the mountains. A bountious garden greeted us , beans, corn, tomatoes ( ....no heirloom zebra ,alas ) peppers and I think a rather brave canteloupe plant clinging to dear life on the side of the driveway .

The days were passing and it would soon be time to return to Chicago, but up until that time , we did not have the opportunity to enjoy that many vine-ripened tomatoes. Plenty of green ones ....... oh.... so many green tomatoes - just starting to blush , teasing us with the fact that we would not be here to enjoy them .

Not too sure how the following recipe came to be, but I thought of Sara Foster's recipe and the fact that people do eat green tomatoes - I had to put my spin on this dish and give it a mediterranean makeover .

This dish is a great appetiser , to be enjoyed atop a slice of sourdough bread, as a side dish for steak , grilled fish and plain rice .

The secret is not to salt the tomatoes while they are marinating , as this draws out too much moisture and makes them mushy. I used thyme and rosemary , that is what I had in my kitchen , if you are not a friend of rosemary just use thyme ( or vica-versa)  if you are not a friend of garlic - please omit - the dish will survive without it . The herbs have to be fresh - the dry stuff just does not cut it .

So, as the tomatoes in your gardens start to look a little sad and the chances of then ripening are getting slimmer , consider this dish ............... I know you will fall in love with it . 

Not your mommas Fried Green Tomatoes

a GG original recipe  

2 large green tomatoes - just starting to blanch a little , but still quite green

some fresh thyme and rosemary - roughly chopped

freshly ground pepper

good olive oil to coat

balsamic vinegar - a couple of drizzles

Kefalograviera Cheese , substitute Parmiggiano or Pecorino

sea salt - recommended brand , Maldon Salt

Cut the tomatoes across the width of the tomato then into long slices . Place in a ceramic dish and add the rest of the ingredients except the cheese and sea salt .

Toss to combine and allow to marinate for about 1-2 hours.

Heat a cast iron saute pan or any type of non stick pan until it is quite hot. Place the slices of tomatoes in the pan , making sure they do not touch ( as this causes them to steam ) for about 1 minute - or until they take on a bit of colour.

Continue cooking all the tomatoe slices place on a serving dish . Sprinkle some sea salt on the  tomatoes, drizzle with a little more balsamic vinegar and another drizzle of oil . Add a few shavings of your preferred cheese and some freshly grated pepper ......... enjoy !