Wednesday, September 3, 2008
Soup and Salad Days
The other day my neighbor came by with a big bag of tomatoes from his garden. This is the second time he's done so, and I am thankful for the generosity. Last time I made a small batch of tomato sauce, this time I made Roasted-Tomato Soup With Parmesan Wafers. Move over Campbell's--I scoff at your puny offering! Easy to make--I roasted the tomatoes yesterday and finished it today. Roasting the tomatoes intensifies their inherent sweetness and the result is incredible dose of tomato-ness. The little bit of cream at the end is almost gilding the lily, but it adds another level of flavor. Many cooks commented that they skipped the straining step. I didn't and it is totally worth the extra time to get a completely silky smooth soup. I just pass it through a coarse chinoise--it gets all the seeds and stuff the blender doesn't get. I really love silky soups.
The roasted tomatoes--
Soup, beautiful soup--
Monday I made some salads for our dinner. The Ribboned Zucchini Salad is one that I make often. I use the recipe as only the barest of guides--and I skip the anchovy paste, endive, mint and basil. The olives too, are sometimes absent.
The garbanzo bean salad is just something I throw together with lemon juice and olive oil. Tomatoes, cucumbers, onions...whatever is around. Feta is nice too if you have it.