A Tomato Basil Soup to die for

The holidays are behind us, we’ve eaten a lot of things we normally wouldn’t, and our pants are tighter. It’s the new year, which probably means you’re looking to clean up your act and make healthier choices.

For me, and probably most of you, that means refocusing on vegetables. The one universal rule of all diets has got to be that there is no vegetable off limits. I think no matter which diet you’re on, we can all agree that veggies are good and need to be eaten daily.

A great way to get your veggies in, while staying warm on these cold winter evenings, is to turn them into soup. It’s also a good opportunity to get some nutritious broth in us. Hopefully, I’ve convinced you to make your own every chance you get. Homemade bone broth is high in nutrients, heals the gut, and tastes better than anything you can buy in the store. Bone broths (as opposed to just “broth" or “stock") can be purchased at health and other food stores now, but they are pricey and some are not all that great tasting. Please read my post about making your own. It’s really easy, especially if you own a slow cooker and/or roast a chicken every now and again. It’s so totally worth it.

This is perhaps the best Tomato Basil Soup I’ve ever had. Even though it’s a simple recipe, the quality of the ingredients, just like in everything, matters. Get your canned tomatoes organic and in a non-BPA-lined can. They are thankfully becoming increasingly easier to find. I like the Muir Glen brand.

Tomato Basil Soup isn’t really the same without cream and here again look for organic, whole fat (not low fat or, good Lord, nonfat) cream or sour cream. Creme fraiche works too, if you can find it. You don’t have to add a lot, but without it, the soup lacks the mouthfeel that makes it both delicious and satisfying.

This recipe is also a little bit different in that there are some surprise ingredients. It’s also not going to take long to make. You could have it done in 25 minutes. Without further ado, on to the recipe.

Tomato Basil Soup

Ingredients:
2 Tbsp butter or ghee
1 onion, diced
3 pint sized cans of diced tomatoes (preferably organic and in a BPA-free can)
1 qt. chicken broth (preferably homemade)
salt, to taste
2 Tbsp balsamic vinegar
1/2 tsp honey
1/4 cup fresh chopped basil (about 15-20 leaves)
1.5-2 cups heavy cream or sour cream
Freshly ground pepper

Directions:
Melt butter in a 2-3 qt. saucepan over medium heat. Add onions and cook until they turn translucent. Add tomatoes and broth, cover, raise the heat, and bring to a boil.

When boiling, reduce heat to medium, uncover, add salt, vinegar and honey. Stir. If still bubbling too vigorously, turn to low. Simmer for 15-20 minutes.

Just before serving, remove from heat, add basil and cream and a little pepper. Blend soup with an immersion blender (or by transferring to a regular blender).

Enjoy!

Notes: Now, the quintessential pairing of this soup would of course be with a grilled cheese sandwich (I would go sourdough with cheddar), which would could whip up in the 20 minutes the soup is simmering. If you’re particularly hungry, add a small green salad. Or you could serve the soup at the beginning of a meal, like before Chicken with Pesto Sauce.

Leftover soup makes a great lunch the following day at work, where your co-workers will likely look over at your food with some jealousy.

Cool as a Cucumber

When it's hot outside, as it is now, cool, refreshing foods and drinks are so satisfying. And when it is this hot, we often don't feel like turning on the stove for fear of making the house even hotter. 

As wildfires rage on all over the West, just the thought of those firefighters having to deal with this makes me uncomfortable, but sometimes I do feel like I'm sweating all the time.

A cold soup is ideal for days like these. I know it sounds weird, but if you've never had it, you might want to try this one. It's refreshingly cool ingredients work harmoniously to keep you cool. I like it with a variety of cold salads for lunch, or before grilled chicken in lieu of a salad. I plan to make this on Labor Day before I grill some fish.

Chilled Cucumber Soup

Ingredients:
2-3 English cucumbers
1/4 cup chopped parsley
4 scallions, chopped
1 1/2 tablespoons chopped fresh dill
1/3 cup fresh lemon juice
1/2 quart buttermilk
1/2 pint each of plain yogurt and sour cream, or use 1 pint Greek yogurt
Salt and freshly ground pepper

Peel cucumbers and cut them in half, scraping out the seeds. Using English cucumbers makes this step easier, since they have far fewer seeds than regular cucumbers. Sprinkle the cucumbers with salt and let stand for 30 minutes. Drain excess water.

Chop the cucumbers coarsely and put the pieces in a food processor or blender along with everything else. Blend at high speed until smooth. Season with salt and pepper. Chill well before serving.

Garnish with tiny minced cucumbers, bay shrimp or sprigs of dill or a combination of those.

NOTE: The soup can be made a few days in advance, allowing the flavors to meld. It actually benefits from it.

Nuts and Seeds: Powerhouses of Flavor and Nutrition

Fall is here again! My favorite time of year. I love the overcast mornings right now, heavy with dew that clings to spider webs and drips off trees. It feels like Fall, if only in the mornings and evenings right now. But that's close enough for me. 


This is also the time of year that puts me in the mood to do more cooking and baking and this is the right time to add nuts and seeds to a variety of dishes. They are perfect for many fall-themed dishes. Warming and nutritious, so we can pack on some fat before the winter season (ha ha!).

Actually, that's not true. Thank God low-fat diets are becoming a thing of the past. In our quest to rid ourselves of our dreaded fat, we mistakenly thought we needed to stop eating fat, like nuts, seeds and avocados. Come to find out, we need those fats. It's the bad fats we could do without. Even doctors are calling for an end to the low fat diet craze that's been so pervasive for so long. Dr. Andrew Weil (for some time now) and lately even Dr. Oz are telling us a healthy diet should contain some level of healthy fats. In many ways, it lubricates the body.


Nuts and seeds provide protein, fiber and many essential vitamins, minerals and amino acids but because of their fat and calories, eat them in moderation. For example, most nuts have anywhere from 150-200 calories and 16-20g of fat per ounce so a little goes a long way.

Storage of these foods is important. Nuts and seeds should be stored in air-tight containers away from light in a cool, dry place. Storing them in a fridge or freezer can help prevent them from becoming rancid. Buying them in bulk can be a great savings but that means storing them properly will be even more important.


I add seeds and nuts to my salads, grind them and substitute their "flour" for some of the wheat flour in recipes, and top my yogurt and fruit with them. 


Here's a salad I make a lot when we have Mexican food for dinner. It's my version of the pepita dressing they serve at El Torito Restaurants, although better. I know you can buy the bottled dressing at the supermarket but I much prefer my own, made fresh without preservatives and artificial ingredients found in the bottled variety. No specific quantities are listed because I pretty much "eyeball" it as I go, tossing everything in the food processor and then just hitting the switch. Add more garlic if you like, less cilantro, it's up to you.

Pepita Salad


Dressing:
a combination of plain yogurt and sour cream
1 clove garlic
a pinch of salt and pepper
small handful of washed and chopped cilantro, some stems included (doesn't even have to be dry)


1 head Romaine lettuce, washed, torn into pieces and placed in a large salad bowl
pepita (green pumpkin) seeds
queso fresco or feta cheese, crumbled


Place all the dressing ingredients in the food processor and process till smooth. In a large bowl, pour dressing over lettuce, sprinkle with seeds and cheese. Toss and serve.


Now, one of the best things with nuts that I've made in a long time is this cake.


Apricot Almond Cake


5-6 fresh apricots, quartered
1/2 lb. (2 sticks) unsalted butter, softened
1 1/4 cups sugar
3 eggs
zest of one orange
1 tsp. almond extract
1 cup unbleached all-purpose flour
1 cup finely ground almonds (preferably toasted)
2 tsp. baking powder
powdered sugar for dusting

1. Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan.
2. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix thoroughly between additions. Add the zest and almond extract.
3. In a separate bowl, mix the flour, ground almonds, and baking powder, then stir the dry mixture into the egg mixture just until blended.
4. Smooth the batter into the springform pan and distribute the apricot quarters evenly over the batter, pressing the pieces in lightly.
5. Bake for 50 to 60 minutes, until a toothpick or skewer inserted in the middle comes out clean or with tiny crumbs clinging to it. Let cool, then invert onto a plate and dust lightly with powdered sugar. Soooo good!

It isn't Christmas without Fondue

Making cheese fondue on Christmas Eve has been a tradition in my family for as long as I can remember. It just isn't Christmas without it, and it's what I'll be making again this year on December 24th.

If you're not familiar with it, the Swiss Fondue is a communal dish which consists of melted cheese traditionally served in an earthenware pot over a small burner. The word Fondue is taken from the French fondu, which means melted. Long-stemmed forks are used to spear whatever is going to get dipped, usually cubed bread, apple slices, cubes of potato or other dipping items. Garlic, wine and Kirsch are also part of the heavenly molten mixture, and all sorts of condiments can be served on the side.

Chinese Hot Pot

But fondue does not only have to be cheesy. There are also meat and seafood fondues, where meats and vegetables are cooked in a pot of either oil or broth. The Chinese Hot Pot is very similar. And then there's the dessert fondue, where chunks of cake, fruit, marshmallows or other sweets are dunked into warm, molten chocolate.

My favorite is the cheese fondue. Depending on where you eat it in Europe, the cheeses will vary. Swiss cheese fondues likely consist of Gruyere, Emmenthal, Vacherin, or Appenzeller cheese.  If you're in France, Comte, Beaufort or Emmenthal; and in Italy, Fontina. Sometimes vegetables are added such as tomatoes, bell peppers, chilis, or mushrooms. I like a blend of 2 cheeses, usually Gruyere and Emmenthal, as they are readily accessible in my local market at a reasonable price.

Special equipment is not required although there are fondue pots made just for the occasion. I used to have an enameled pot, but switched to an electric one after setting my dining room table on fire. No joke, I really did this. I overfilled the container underneath with too much liquid alcohol. Don't ask (table was fine, by the way. Refinished). Anyway, I go electric now. I find I can control the temperature better, as well as avoid setting the house on fire. The set pictured on the left above is the traditional serving pot; the one on the right is the electric one I have. Pots range in price but the more reasonably priced models start at about $30 (here's a link to comparison shop). If you're just 2 people, like we are, you could get a smaller one for a good price, but the larger ones you'll need for groups of 4 or more and that's when fondue is really fun!

Fondue is a great way to bring family and friends together. It engages everyone and keeps their attention, mainly because there's always the fear of losing your cube of bread in the cheese. If you do, there are penalties (you just have to sit out a turn or kiss the person to your left, or whatever rules you want to inflict on your guests). Since it's a unique dining experience, you can create fond,  lasting memories.

This is the recipe I use. We usually start with a mixed green salad with a housemade vinaigrette, and end with Christmas cookies.

Cheese Fondue

1 garlic clove, cut in half

Fondue with "the works"

1 lb. Emmenthal, or 1/2 lb. Emmenthal + 1/2 lb. Gruyere cheese (if you're serving 6 people, increase to 1 1/2 lbs. of cheese), grated

1 shot Kirsch (this is NOT a sweet cordial - this is a spirit or eau de vie), or substitute brandy or vodka

2 cups white wine, such as a Chablis
2 tsp. cornstarch
white pepper
a pinch of nutmeg

Take the 2 halves of garlic and rub them cut side down all over the inside of the fondue pot. Leave in the pot when done. Over moderate heat, add the wine. In a separate bowl, combine the Kirsch with the cornstarch (but don't add yet). You're ready for the next step when fine bubbles appear in the wine. Add the cheese gradually, stirring constantly (add a handful first, let that melt, then add another handful, let that melt, etc. When all the cheese is incorporated, turn the heat a bit higher, but don't allow the cheese to come to a boil. Continue stirring until you feel a slight resistance, then add the cornstarch/Kirsch mixture, allowing it to thicken your fondue. Stir in just a pinch of white pepper and nutmeg. Transfer to the table.

Dippables: French or sourdough bread cut in small pieces; cubes of cooked potato or cauliflower, apples, or grapes; cornichons, pearl onions or other marinated vegetables.
NOTE: It's important to use cheeses that are not pasteurized, because they don't melt properly.

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Here's a recipe that I am also quite fond of. I actually make this one in a small enameled pot on the stove and my husband and I end up eating it in the kitchen - it never makes it to the table! It's great as an appetizer dip with crackers, cubes of French or sourdough bread, or apple slices. Do buy a really good white cheddar for this such as English Coastal Cheddar*. It makes all the difference.

Tomato and Cheddar Fondue

1 Tbsp. unsalted butter
6 cloves roasted garlic
2 tomatoes, peeled, cored, seeded and cut into 1/4 inch dice
1 1/2 Tbsp. flour
3 cups (12 oz.) shredded white cheddar cheese
1/2 cup dry white wine

In a heavy saucepan over medium-low heat, melt the butter. Add the garlic and tomatoes and saute, stirring frequently, until the tomatoes just begin to soften, about 2 minutes.
While the tomatoes are cooking, combine the flour and cheese in a bowl and toss to coat the cheese.
Add the wine to the tomato mixture, stir once, and then add the cheese, a handful at a time. Heat and stir until the cheese is completely melted. Transfer to a fondue pot set over an alcohol burner or sterno flame to keep it warm. Serve immediately.
If you want to know more about fondue, please click here.

* I purchase mine at either Costco or Trader Joe's.

Satisfying Smoothies

These nearly record-breaking temperatures we've been having (112 today where I live) put me in the mood for cold, refreshing, fruit smoothies. This always happens to me when it's super-hot. So this afternoon, I had a juice place make me one, which I wanted to sip as I was driving around in the heat running errands. But they are so easy to make at home, and in the summer especially I love making them for breakfast.

Smoothies are basically fruit-based blended drinks, whipped up in a blender. They get their thick texture from blending fruit or fruit juice with banana, yogurt or ice. The fun in making smoothies is selecting whatever fruit(s) are in season and what you like to eat. 

In addition to the fruit, all kinds of things can be added to smoothies to make them healthier: soy or whey-based protein powders, spirulina, herbal extracts, wheat germ or ground flaxseeds, amino acids, immune-boosting nutrients and even liquid vitamins. But unfortunately, I have found most of these healthy additives alter the flavor of the smoothie, taking away from instead of adding to the flavor of the fruit. I've certainly added my share of these healthy ingredients to my breakfast smoothies, and you can if you like, but lately I've become a smoothie purist and prefer to make the fruit the star of the show.

The best smoothie is made up of fruit that is REALLY ripe. Because of its higher sugar content it makes blending that much easier. I usually use plain, lowfat, organic yogurt, but I've seen recipes that suggest using  frozen yogurt (I imagine like plain vanilla or some fruit flavor). Or, of course, if you avoid dairy, you can use alternative like rice milk, almond milk (works nicely with a lot of fruit especially apricots and peaches), soy milk, coconut milk or coconut cream (particularly delicious and great for those tropically-inspired creations).

This year my favorite fruit has been peaches and nectarines so this recipe is one of my favorite:

Peaches Galore

1 peach, peeled, pitted, chopped
1 ripe banana
3-4 oz. peach juice (or orange juice if you can't find peach)
3-4 oz. plain yogurt
1 Tbsp. honey (depending on ripeness of the peach)
3-4 ice cubes

Whirl everything together in a blender and blend until smooth. Pour into a tall glass. Serves 1.

I haven't made this one but it sounds refreshing for hot days:

Melon Smoothie

3/4 cup seeded and chopped watermelon*
3/4 cup seeded and chopped very ripe honeydew melon or canteloupe*
juice of 1 lime
3-4 ice cubes

* In peak melon season, you might want to select 3-4 different kinds of melon, whatever you find. Recipe called for yogurt, but that doesn't sound right to me. I think it would be better with just the melon juice. Serves 2.


This one takes you away to a tropical island (if only for a few minutes):

Mango Fusion

2 mangoes, peeled, pitted, chopped
juice of 1 small lime
6 oz. vanilla lowfat yogurt
2 Tbsp. honey
8-10 ice cubes

Serves 2.

What about berries? Whirl them with red currant juice, a banana, and yogurt. Like tropical fruit? Take pineapple juice, add fresh papaya, mango & banana, lime juice, and coconut milk. How about fresh kiwi, pineapple juice and yogurt? The combinations are endless.

Mmmhhh, I'm cooling off already!

Tools of the Trade - My Favorite Gadgets

Are you a "gadget" freak? If so, your kitchen is probably brimming with tools and appliances galore, right? If you actually do use them, mostly, then you'll agree that you probably couldn't do without them. All of them serve a distinct purpose. From bowls, spatulas and measuring spoons to whisks, thermometers and food processors, the proper tool can make the cooking process easier and more enjoyable. If you're a novice cook, you may not have much but you are intrigued by them and want to accumulate more. I'll periodically cover a "gadget" that I think is important to have in a well-stocked kitchen.

But let's work on the terminology before we begin, shall we? Why call them "gadgets"? To me, the term implies the thing is frivolous. We all know better. They are tools. As any professional can tell you, tools are needed to work, whether you are a mechanic or a doctor or a woodworker. The home cook is no different. That said, my first post will be about a frivolous thing I once bought and have hardly used. Ha!

The first Tool of the Trade that I wanted to write about is the Yogurt Strainer. See, I told you - not totally necessary like a bowl or a spoon, but if you like Greek yogurt (regular yogurt with a thicker consistency, almost like a fresh cheese) as much as I do, I've got news for you: you can make it yourself for less than that expensive Greek stuff.

My Yogurt Strainer was designed for that purpose only.  It looks like a coffee filter but it's taller. It works by draining the whey (liquid) from the milk curds. If you find yourself without this "tool", fret not; a large mesh strainer lined with cheesecloth will work just as well. In fact, on one website someone left a comment about making his own Greek yogurt and his grandfather, from the old country, swore by a clean white t-shirt as a filter! Just make sure your strainer is large enough to hold the amount of yogurt you want to use and ideally has a fine mesh screen. 

You might already have a colander but that's not what I'm talking about. For yogurt, that probably won't work well because the holes are too large (unless you use a fine gauged liner such as a T-shirt or cheesecloth).

Since this post is about the strainer, let me stress its importance in the kitchen, as it can be used in any number of ways. Use it to drain cooked foods, catch citrus seeds while squeezing the fruit and it's ideal when making stocks and sauces. You can filter out the vegetables and chunky bits that have given all they've got during the simmering process, leaving behind a flavorful broth or smooth sauce.

This morning I put a whole tub of yogurt into my strainer and I'm going to let it drain while I'm at work. Usually only 3-4 hours is required. If it's too thick I can always add a little bit of the drained whey back in to thin it out but I actually like it thick. We'll see what it looks like this afternoon. It's been so long sinch I've used this thing, I can't remember. It has Graham Kerr's name on it. For those of you old enough to remember who he was, he had a cooking show back in the late 60's called "The Galloping Gourmet" and I loved watching him because he was silly and didn't take himself, or cooking, too seriously. For those of you with cable, the new Cooking Channel is showing reruns. The little recipe book that came with it has all sorts of ideas for how to use the "cheese", particularly a few  "healthy cheesecake" recipes that I plan to finally try. For now, I'm content to eat my home-made strained yogurt "as is" with a little fruit on top. Why didn't I dig this out sooner?!

I hope this will be my only post of a kitchen gadget / tool that hardly ever gets used, as I plan to make much more Greek yogurt from now on!

For a description of "Greek" style yogurts around the globe, click here. For how to make strained or Greek yogurt, click here for step-by-step directions.