THE END OF THE SUMMER BEGINNING OF AUTUMN SPELLS FOUR FRESH VEGGIES/ FOODS TO ME, TOMATOES, PLUMS AND RED PEPPER AND CORN.
THIS WEEK I MADE AND FROZE CORN ICE CREAM....YES, CORN ICE CREAM YOU HAVE TO TASTE IT TO BELIEVE HOW GOOD IT IS. LIKE A LABOUR OF LOVE, EACH TIME I MAKE IT, I SAY NEVER AGAIN CAUSE IT'S MESSY AND TIME CONSUMING. BUT EACH YEAR AS THE CORN IS AS HIGH AS AN ELEPHANTS EYE.... AND BOUNTIFUL IN OUR LOCAL FARMERS MARKETS I OVER DOSE ON CORN AND YEARN FOR CORN ICE CREAM. IT'S AN ALL AFTERNOON CHORE, SHUCKING, SCRAPING THE COBBS OF ITS KERNELS, COOKING IN SWEET CREAM AND MILK, PUREEING THE CONCOCTION,MAKING A CUSTARD AND FINALLY COOLING DOWN THE DARN STUFF TO CHURN IN AN ICE CREAM MACHINE.
TOMATO SOUP ON THE OTHER HAND IS A BREEZE........
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| SIX POUNDS OF SUMMER BEAUTIES DANCING IN THE SUNLIGHT |
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READY TO BE BATHED ?
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| BUBBLE BATH OF 3O SECONDS TO MAKE THE SKINS SLIP OFF SEAMSLESS |
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| SLICE THE TOMATO IN 1/4'S |
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| WITH A TEASPOON SCOOP OUT THE SEEDS (THEY ARE BITTER) MAKE SURE TO GET ALL THE SEED SACKS |
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| STRAIN SEEDS TO GET ALL THE JUICE |
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PUSH DOWN WITH YOUR SPOON TO GET ALL THE JUICE
NOW YOUR READY TO MAKE THE SOUP |
RECIPE:
6 LBS OF TOMATOES ( I BUY THE "NOT PRETTY ONES" AS MY MARKET MARKS THEM DOWN.....WHO CARES WHAT THEY LOOK LIKE SINCE YOU ARE GOING TO COOK THEM DOWN AND PUREE?
2 LARGE ONIONS CHOPPED
OLIVE OIL
SALT & FRESHLY GROUND PEPPER
1 PINT PREFERABLE HOME MADE CHICHEN STOCK ( VEGANS USE VEGETABLE STOCK AND ADD TIME AND BAY LEAF)
1) PARBOIL THE TOMATOES FOR ABOUT 30 SECONDS 3 AT A TIME, COOL, AND WITH A PARING KNIFE CUT AN X ON THE BOTTOM OF THE TOMATO, PEEL AND CORE. SET ASIDE IN A LARGE BOWL
2) CUT TOMATO IN 1/2
VERTICALLY AND WITH A SPOON (OR CLEAN HANDS) SCOUP OF THE SEEDS INTO A STRAINER OVER ANOTHER BOWL. BUT SEEDED TOMATOES IN A CLEAN BOWL
3)STRAIN JUICE FROM THE SEEDS AND ADD TO TOMATOES
4) IN A LARGE SAUTE PAN ( I USE TWO AT A TIME) ADD OIL TO COAT BOTTOM OF PAN AND HEAT OIL UNTIL HOT
5) ADD CHOPPED ONIONS,SALT AND PEPPER TO TASTE AND COOK UNTIL TRANSLUCENT (SWEATED) ABOUT TEN MINUTES.
6) ADD TOMATOES, SALT AND PEPPER TO COOKED ONIONS AND COOK "DOWN" AND "CHOP" WITH WOODEN SPOON ABOUT 10 MINUTES, ADDING TOMATO JUICE AS NEEDED. REDUCE HEAT TO A SIMMER AND COVER. CONTINUE COOKING AN ADDITION 15 MINUTES ADDING REMAIN JUICE IF ANY AT THIS TIME.
7) USING A FOOD PROCESSOR, LADDLE COOKED TOMATO AND ONION IN SMALL BATCHES AND PUREE. POUR PUREE IN A CLEAN LARGE SAUCE PAN.
8) ADD 2C HOME MADE CHICKEN SOUP TO TOMATO PUREE. STIR UNTIL COMBINED. HEAT SOUP AND SERVE OR FREEZE
OPTIONAL GARNISH
1 C WHIPPING CREAM
SALT
A BUNCH OF CLEAN BASIL CUT INTO CHIFONADES ( THIN STRIPS)
WHIP CREAN WITH A PINCH OF SALT UNTIL IT CAN HOLD PEAKS, FOLD IN BASIL. LADDLE SOUP INTO BOWL AND GARNISH WITH A DOLLOP OF BASIL CREAM
TO SERVE ABOUT 10-12
GOT TO GO BUY SOME PEPPERS TO ROAST, TA TA FOR NOW!
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| SAUTE THE CHOPPED ONIONS |
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| TOMATOES ARE ADDED AND COOKING WITH THE ONIONS |
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| READY TO PUREE THE TOMATO AND ONION MIXTURE |
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ALL PUREED AND READY TO RETURN TO THE STOCK POT WITH CHICKEN BROTH
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| GARNISH WITH BASIL CREAM, BASIL LEAF AND TINY TOMATOES |
HMMM, HMMMM GOOD! GO GET YOURSELF SOME TOMATOES AND SEE FOR YOURSELF... GOT TO GO CREATE MORE RECIPES
