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Just finished a quirky book, Goodbye, Vitamin: A Novel by Rachel Khong. She’s a new writer (newly published, I guess I should say) and this story is about Ruth, a 30+ something, trying to readjust to life without her fiance, who’s dumped her. She goes back home to help with the care of her father, who has Alzheimer’s. Written in a diary style, it jumps all over about her life, her mother, the funny, poignant things her father says on good days, and the nutty stuff he does on not-so-good days, her ex-, and her very quirky friends, too. Then a woman flits through who had had an affair with her father –  you get to observe all the angst from the mom about that. Mostly it’s about her father, as he’s relatively “together” early in the book, but then he disintegrates. Reading that part isn’t fun, although the author is able to lean some humor into it. I’m not sure I recommend the book exactly – I read it through – and felt sad. It doesn’t tie up loose ends – if you want that kind of book – you may not want to read this one.

Also finished Julian Fellowes’s Belgravia. You know Julian Fellowes, the producer and writer of Downton Abbey? He lends his mind to a story about a family or two from the similar time period as Downton, who live in London. There’s some amount of intrigue, romance, observations from within the halls of wealthy Londoners and moderately well off tradesmen and their families. There’s affairs, shady business dealings, an illegitimate child, the comings and goings of the “downstairs” staff too, etc. The characters were well done – I had no trouble keeping all of the people identified. The story is somewhat predictable, but it was interesting clear up to the end.

The Letter by Kathyrn Hughes. It’s a very intricate tale. At first it’s about Tina, a battered wife [at which point I paused and wondered if I wanted to read any further, but I’m glad I did]. She tries to get the courage to leave her husband. Then enters the letter she finds in a suit pocket in the thrift shop where she volunteers. It’s old – sealed and stamped, but never mailed. Then you learn about Crissie, decades earlier, a young pregnant girl who is sent off to Ireland to a distant relative by her father, then to a rigid (meaning horrible) convent [the book takes place mostly in Manchester, England and in rural Ireland]. The letter is addressed to her. Jump forward decades and William, the adopted child Crissie gave up, tries to find his birth mother. William meets Tina in Ireland [a serendipitous moment] as she’s trying to find the woman to whom the letter is addressed. This book is the #2 best seller on Amazon at the moment. It’s a riveting tale and I really enjoyed it.

The Muralist: A Novel by Shapiro. It tells the story of a young woman, an artist, who was part of the U.S.’s WPA mural project from the 1930s-40s (she is fiction, the WPA is not). As with so many artists, even today, they live in abject poverty through much of their lives. This woman, though, had family in France, desperately trying to escape before Hitler’s henchmen rousted them into concentration camps. The story, a bit of a mystery but not of the mystery-genre, is about Alizée Benoit, this young painter, who slightly captivates Eleanor Roosevelt’s help. It also skips into current time when the painter’s great-niece uncovers paintings she believes were painted by her aunt. The painter had disappeared into thin air in 1940, and her relative tries desperately to find out what happened to her. It’s a really good story including such Abstract Expressionist painters as Mark Rothko, Jackson Pollock, and Lee Krasner well-woven into the narrative. It keeps you guessing right up to the end. A good read. The author also wrote The Art Forger: A Novel a few years ago.

Also recently read News of the World: A Novel by Paulette Jiles. One of my book-reading friends said this is one of the best books she’s ever read in her life. That kind of praise required me to read it and I just LOVED it. It’s about an old man (a widower), who was a former military captain, during the 1800s, who goes from town to town to read out loud the current news of the world (yes, there WAS such a free-lance job.) Newspapers didn’t make it to small towns back then. By chance he’s asked to take a 10-year old girl to East Texas to reunite with relatives. The child had been captured by an Indian tribe as a baby (her family was killed in the raid), raised by the Kiowa and as was often the case of such children, she wants nothing to do with leaving. So the “hero” in this story has his hands full. And yet, they learn to trust each other on the journey. Reaching the destination, there are lots of complications (of course!). This book is truly a wonderful read – I didn’t want it to end. The author has a gift of description and the severe dangers and difficulties of an old (wild) west horse and wagon journey. The relationship is tender. Now I’ve got to investigate the author’s other books, of which there are many. Just read this one first!

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Soups, on January 22nd, 2017.

roasted_tom_soup_pesto

Can’t quite believe I’m posting yet another tomato soup recipe. But yes, I am, and is it ever good. And contains no cream or dairy at all, but you’d never know it.

One of my favorite recipes is a tomato soup I learned at a cooking class about 10-12 years ago. It’s on my list of FAVS, called Cream of Tomato Soup. Just typing those words makes my mouth water. Guess I need to make some soon. But maybe I’ll make THIS one instead, as it was almost as tasty and has no cream in it but is loaded with flavor.

This one came from a cooking class with a French chef, and it’s one of her favorites, made with roasted Roma tomatoes. The day of this particular class, the chef, Caroline, couldn’t find good looking Romas, so she used on-the-vine tomatoes instead, and they were delicious. This time of year it’s hard to find really red-ripe tomatoes, so Caroline was disappointed in the orange-y color of the soup – she blamed it on the under ripe color of the tomatoes. The quartered tomatoes and a red bell pepper are tossed with olive oil and roasted 45 minutes. Meanwhile, you cook a yellow onion in EVOO and add the roasted tomato mixture to it, along with some chicken (or vegetable) stock. It’s pureed in the blender and reheated. If you like a really silky consistency, put the soup through a strainer or a Chinois to remove all the pulp and other stuff – I probably wouldn’t bother as I like texture.

If you have ready-made pesto, use it – chef Caroline diluted some store-bought with just a tiny bit of water so it would drizzle. Done. Easy. She served the soup with little French bread croutons with melted goat cheese on top – it was just an easy accompaniment to the soup to help round out the course.

What’s GOOD: how delicious the soup is – it must be the roasting that gives it so much flavor – it’s easy to make. Just be sure to buy good tomatoes.

What’s NOT: not a thing – a delicious soup – but if you can’t find good tomatoes, skip making this until you can.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Roasted Tomato Soup with Pesto Coulis

Recipe By: Caroline Cazaumayou, Chef, Antoine’s, San Clemente
Serving Size: 6

3 pounds Roma tomatoes — (ripe) stemmed, quartered
1 whole red bell pepper — stemmed, seeded, cut in 1″ squares
5 large garlic cloves — peeled, smashed
1 teaspoon kosher or sea salt
Ground black pepper — to taste
1/4 cup EVOO — (for tomatoes)
2 tablespoons EVOO — (for onion)
1 large sweet onion — peeled, chopped
2 cups chicken broth — or vegetable broth
1 tablespoon tomato paste
PESTO COULIS: (optional)
1 tablespoon pesto sauce — store bought is fine
1 tablespoon water — or more if needed

NOTE: If Roma tomatoes aren’t nicely red and ripe, substitute on-the-vine tomatoes.
1. Preheat oven to 425°F.
2. Line a large baking sheet with parchment paper. On the parchment, toss the tomatoes, bell pepper and garlic, with salt, pepper and the larger quantity of olive oil.
3. In a large saucepan, cook the onion in the smaller quantity of olive oil over medium heat until golden brown. Add the roasted tomatoes and broth. Bring to a boil, cover and simmer for 10 minutes.
4. Cool slightly, then puree soup in a blender, in batches so it doesn’t overflow. Press through a sieve if you’d prefer it that way. Adjust seasonings.
5. In a small bowl combine the pesto and water – if the pesto is particularly thick, it may need more water to make it somewhat runny. Drizzle on top of the hot soup.
OPTIONAL: toast baguette slices lightly brushed with olive oil, then top with a little spread of soft goat cheese. Bake or broil just until golden and serve alongside the soup.
Per Serving: 206 Calories; 16g Fat (65.7% calories from fat); 4g Protein; 14g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 627mg Sodium.

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  1. Toffeeapple

    said on January 22nd, 2017:

    I think you might successfully substitute good quality canned tomatoes if you can’t get decent fresh ones. I know that we have some cans of excellent provenance.

    I make a similar soup, without the roasting, using tomatoes, red bell pepper and red onion. In fact, the red peppers come from a jar of Gaea flame roasted, I love the flavour of these.

    I agree with you, Toni. Especially if the tomatoes are from Italy. We have large cans of really delicious Roma and San Marzano types. I think the latter are just great, and I’d be happy to substitute. Your soup sounds lovely. We don’t have that brand (Gaea is a brand, right?) here in the U.S. . . carolyn t

  2. hddonna

    said on January 23rd, 2017:

    Am always ready to try another tomato soup recipe. I like the idea of the roasted red pepper–and roasting the tomatoes. When I make tomato soup, it’s usually on the spur of the moment. Either I remember seeing a recipe recently, or I check one of my cookbooks, and I haven’t made one with roasted tomatoes only because there’s no time to do that. Guess I’ll have to plan ahead to give this one a try.

    This was a very nice soup, and truly, I don’t know if you didn’t roast them, would they change in flavor all that much. My blogging friend Toni, who commented here on this recipe, suggested canned tomatoes are equally flavorful, and I agree with her. Unless you made a batch with roasting and one using canned, good quality tomatoes for the other, whether there would be all that much difference between them. I’m too lazy to do that! . . . carolyn t

  3. hddonna

    said on January 24th, 2017:

    How about canned fire-roasted tomatoes, such as Muir Glen?

    Yes, those should be JUST as good, don’t you think? . . .carolyn t

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