so when i get stuck one of the blogs i love to look at for food & recipe inspiration is molly's orangette blog. it's full of deee-lish recipes, i've tried many of them. & she is super sweet to boot, plus, she writes a mean book: "a homemade life" check it out. it's great writing.
that's all for my friday input. i'll share something thanksgiving related i like to make soon...
Friday, November 20, 2009
Tuesday, September 8, 2009
creamy tomato soup recipe
i've had a coupla folks ask me for this one, adapted from a recipe found online!
olive oil
onion
leek or fennel
fresh lemon thyme (or regular thyme & a lemon)
3 cans of tomatoes (the fire roasted ones are good too)
a coupla tablespoons butter
1 pint of whipping cream
salt & pepper to taste
splash a glug or two of olive oil in a big pot. put on simmer. dice onion & fennel or onion & leek very small & then throw in the olive oil. let it simmer for a long time (like 10-15 min), almost till the onion is brown. mush up all tomatoes in your hands into the pot - i just squeeze & pull apart with my fingers, but if this weirds you out, you can chop them roughly and throw them in. let that simmer for 30 minutes or so with the lemon thyme. 10 minutes before serving throw the butter in & let it melt. then pour in the whipping cream (or half in half). let it warm up - salt & pepper it and serve with yummy crusty bread and a salad!
olive oil
onion
leek or fennel
fresh lemon thyme (or regular thyme & a lemon)
3 cans of tomatoes (the fire roasted ones are good too)
a coupla tablespoons butter
1 pint of whipping cream
salt & pepper to taste
splash a glug or two of olive oil in a big pot. put on simmer. dice onion & fennel or onion & leek very small & then throw in the olive oil. let it simmer for a long time (like 10-15 min), almost till the onion is brown. mush up all tomatoes in your hands into the pot - i just squeeze & pull apart with my fingers, but if this weirds you out, you can chop them roughly and throw them in. let that simmer for 30 minutes or so with the lemon thyme. 10 minutes before serving throw the butter in & let it melt. then pour in the whipping cream (or half in half). let it warm up - salt & pepper it and serve with yummy crusty bread and a salad!
Monday, August 31, 2009
autumn soup recipe - recipe number ONE (of many i hope)
autumn soup from jenifer
---adapted from papa ed solomon
my recipes will always be loosey goosey unless they are baking, in which the measurements obviously need to be more set. so experiment at will!
4-5 big ole carrots
a bunch of potatoes (any kind, doesn't matter, i've made it with all sorts)
onion (or leek, or both)
olive oil - preferably a really good one, it will make a taste difference
celery - about 1/2 of an entire bunch
veggie soup stock
2 cans of diced tomatoes (i prefer fire roasted but any will do)
herbs de provence or just lemon thyme
salt & pepper to taste
juice of one lemon
optional:
chick peas or lentils
ground beef - i actually have no idea at what stage of the soup making process he adds this. i assume you brown it all first, and then throw it in when it's simmering. i'll have to double check (or you can email him) for the specs! since i've never cooked hamburger in my life, i'm a little at a loss!
pour a couple of glugs of olive oil into a big stock pot & heat on medium. add chopped onions (& leeks if using) & saute for 4-5 min or so (or longer, never hurts to roll them around in there for longer). chop all your carrots and potatoes and celery - pretty roughly, you want them to be kinda big, absolutely not diced! throw all the chopped up veggies in with the onions & olive oil & stir all around. add like, 6-8 cups (or more) of veggie soup stock. bring it all to a boil. turn down to simmer. add cans of tomatoes & a tablespoon or two of thyme or herbs de provence. (this is to taste issue too - you might want to add more or less, depending on your happy tongue!)
simmer on low for 35-45 minutes or until the potatoes are done. about 5 minutes before serving you can salt & pepper it, add the lemon juice & throw in a can of chick peas or lentils if you wish.
eat it all up with a big loaf of crusty bread & butter! YUM!
---adapted from papa ed solomon
my recipes will always be loosey goosey unless they are baking, in which the measurements obviously need to be more set. so experiment at will!
4-5 big ole carrots
a bunch of potatoes (any kind, doesn't matter, i've made it with all sorts)
onion (or leek, or both)
olive oil - preferably a really good one, it will make a taste difference
celery - about 1/2 of an entire bunch
veggie soup stock
2 cans of diced tomatoes (i prefer fire roasted but any will do)
herbs de provence or just lemon thyme
salt & pepper to taste
juice of one lemon
optional:
chick peas or lentils
ground beef - i actually have no idea at what stage of the soup making process he adds this. i assume you brown it all first, and then throw it in when it's simmering. i'll have to double check (or you can email him) for the specs! since i've never cooked hamburger in my life, i'm a little at a loss!
pour a couple of glugs of olive oil into a big stock pot & heat on medium. add chopped onions (& leeks if using) & saute for 4-5 min or so (or longer, never hurts to roll them around in there for longer). chop all your carrots and potatoes and celery - pretty roughly, you want them to be kinda big, absolutely not diced! throw all the chopped up veggies in with the onions & olive oil & stir all around. add like, 6-8 cups (or more) of veggie soup stock. bring it all to a boil. turn down to simmer. add cans of tomatoes & a tablespoon or two of thyme or herbs de provence. (this is to taste issue too - you might want to add more or less, depending on your happy tongue!)
simmer on low for 35-45 minutes or until the potatoes are done. about 5 minutes before serving you can salt & pepper it, add the lemon juice & throw in a can of chick peas or lentils if you wish.
eat it all up with a big loaf of crusty bread & butter! YUM!
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