Tomato Bisque

Having cold weather move in makes me want to make soups, or chilis, or pork roasts.  Something about having the whole house smell really good from what you are cooking makes the thought of winter more bearable.  

I have loved tomato soup every since elementary when I discovered Campbell's tomato rice soup.  Nothing is better on a cold day than tomato soup with a grilled cheese sandwich- yummy. 

Lately I have been on a tomato bisque kick and decided that I needed to add this to my recipe rotation for when it is my turn to make dinner.  After a little research I found a few nice recipes that I thought would work, however each seemed to be missing something, so why not combine the best from each? 

If you like creamy soup with a nice depth of flavor this won't disappoint.  Even Tara loved it and she is not a fan of tomato soup.

Tomato Bisque

• 4 Tbsp Unsalted Butter
• 2 Tbsp minced bacon (smoked is good)
• 1 white onion (rinsed)
• 1 carrot, chopped
• 1 celery stalk, chopped
• 4 garlic cloves, minced
• 5 Tbsp all-purpose flour
• 2 cups homemade chicken stock
• 3 cups chicken broth (or 5 cups chicken broth total if no stock)
• 1 28oz can whole, peeled tomatoes, chopped
• 5 Parsley sprigs
• 1 Bay Leaf
• 4 thyme sprigs
• 1 cup heavy cream (or half and half)
• 1 tsp kosher salt (to taste)
• 1 tsp ground pepper (to taste)

Heat the butter in a large pot over medium heat.  When the butter starts to brown add the bacon and stir until the bacon is crisp.  Remove the bacon but leave the juice, a slotted spoon works well. 

Add the onion and carrots and cook covered for about 5 min.  Add the celery and garlic and cook for another 5-10 min,  depending on the size of your vegetables and making sure they are softened. 

Stir in the flour with the vegetables and cook for another 5 min.  In the meantime heat the broth in the microwave then add the hot broth into the pot, stirring constantly but gently.  Then add the can of tomatoes. 

Tie the parsley, bay leaf, and thyme together with kitchen twine and lower into the pot.  Lower the heat until you have a nice low simmer, let it simmer for 30 min or so.  Remove the tied parsley bunch, add the Cream (or Half and Half), and turn off the heat.

There are a few options to choose from depending on your mood and kitchen supplies.  If you have an immersion blender you can just blend the ingredients until you get a nice texture.  Or you'll have to wait until the soup mixture cools then in batches transfer into a blender, and blend.  Either way you go you'll have a slightly coarse texture.  If you want your soup smooth, strain the mixture and return to the pot.  Personally I like it coarse so I skipped straining. 

Serve top with the bacon and a dash of freshly ground pepper.

Enjoy!

-Dan

Comfort Food :: Baked Ziti

Baked Ziti has all the makings of a good comfort food and is a nice addition to the recipe box.  It is relatively simple, lends well to variations based on what you have in your cupboards, and definitely sets a cozy tone. 

 

I made my first batch of Baked Ziti approximately three years ago based on the recipe on the back of the pasta box.  Since then we have added our twists and tried different renditions but the absolute simplicity of the steps keeps me coming back.  While I love the challenge of trying a new recipe or working through a complex series of steps, sometimes you just want a non-fussy, flavor packed dinner.

Baked Ziti does require a bit of time though when accounting for the prep and the baking, so it works best for us as either a non-rushed work night or a weekend dinner.  This is also excellent for making ahead.  I have done all the prep on a Sunday and then put it into the fridge so that after work during the week I can just pop it into the oven. 

To help try to get in those 5 to 7 servings daily of fruits and veggies, I like to load up the ziti with zucchini, summer squash, mushrooms, extra tomatoes, and red bell peppers.  This is a dish that is easy to modify, based on what is available/ in season and what is in your cupboards.  We love the favor of the Italian herb blend that we get from the Spice House, but any combination of basil, marjoram, and thyme would work.

Baked Ziti

Serves: approximately 4 to 6

1 pound spicy Italian sausage
10 ounces ziti, approximately (can substitute other pasta such as penne, mostaccioli, etc)
1/2 of an onion, diced
4 ounces of sliced mushrooms
1/2 of a red bell pepper, diced
1 cup zucchini, diced
1 cup summer squash, diced
1 can of diced tomatoes
28 ounces Pomodoro Sauce, or your favorite marinara
6 ounces of shredded mozzarella cheese
4 ounces of grated parmesan cheese
pinch of kosher salt
1/2 tsp black pepper
1 tsp Italian seasoning (or any combination of basil, marjoram, and thyme)

Preheat your oven to 350 degrees.

Brown the sausage, drain the grease and set aside.

Cook the pasta according to al dente (try to not over cook for the best texture!).

While the pasta is cooking, sautee the vegetables, seasoning them with kosher salt and black pepper. 

In a baking dish, stir together the sausage, sauteed veggies, pasta, diced tomatoes, and pomodoro sauce.  Season to taste with the Italian Seasoning.  Top with the cheeses and a light sprinkle of Italian seasoning. 

Cover with foil and bake at 350 degrees for 30 minutes.  Remove the foil and cook for another 10 minutes or until the cheese is melted.

Enjoy!

~ Tara

Basic Tomato (Pomodoro) Sauce

I don't know if we will ever be able to eat a jar of purchased pasta sauce again.  This basic tomato sauce was so full of flavor, completely easy, and relatively quick to make.  This could easily be made after work for a simple yet homemade weekday meal.  I am now thinking that we just might have to grow tomatoes on our deck this summer for completely fresh pasta sauce.  But for now this will keep us happy.  Next time we might throw in some sauteed mushrooms and maybe red bell peppers.

Basic Tomato (Pomodoro) Sauce

Adapted from Dave Lieberman
Serves 6 (approximately)

2 tablespoons olive oil
4 cloves garlic, thinly sliced    
1 can tomato paste    
2 (28-ounce) cans whole tomatoes
1 teaspoon dried basil
1 teaspoon marjoram
1/2 teaspoon sugar
¾ tspn Kosher salt
Fresh ground black pepper
1 pound gemelli pasta, penne, or other similar shape
1 small bunch fresh basil, chifonnade, for garnish
1 (8-ounce) wedge Parmesan or Grana Padano cheese, grated or shaved, for garnish

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Then add the tomato paste and simmer for a few minutes.  Then add the tomatoes, a pinch of salt and pepper, and the dried basil, bring to a simmer, and cook until thickened slightly, about 15 to 20 minutes. Stir in marjoram, approximately 2 tablespoons fresh basil, sugar, and season with salt and black pepper, to taste.

Meanwhile, cook pasta in boiling, salted water until al dente. Drain.

Serve sauce over hot pasta with a sprinkle of basil and cheese.

Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

Enjoy!

~ Tara