Tuesday, March 22, 2011

Creamy Corn Soup with Red Bell Pepper (take two)

Kristi is in town!  It was great to see her and catch up.  While usually Kristi, Heather, Maria and I do happy hour, we decided to do soup instead!  It worked out to do soup on Monday night best for everyone, so we did Monday soup.  I decided to take another shot at the Creamy Corn Soup I did a few weeks ago.  This is such an easy soup, it's almost all cans!  I made the soup with regular green chili's this time, if you recall I used an entire can of jalapenos last time, which made the soup too hot.


Heather brought chips and salsa... and guacamole!  I made the soup and margaritas!  It was great for us to all be together again.  Kristi has been working in California for the past year, so it isn't very often that we can all get together and gab.  Heather, Maria and I still do happy hour semi-regularly, we are always tyring new places in Portland and have found a few winners.  We met in college through Alpha Kappa Psi, the professional business fraternity. 

Maria, Kristi and Heather
Each one of us are strong, business minded, independent women.  We're able to encourage, support and push each other to be our best.  What is so great about this is the amount of respect shared between us which means we might not like what we're hearing, but we can appreciate it and then continue on.  It was a good soup evening indeed shared with good friends and good conversation.  We miss you Kristi!  And thanks for the flowers Heather!

Sunday, March 13, 2011

Roasted Tomato Basil Soup

This evening I made a classic, grilled cheese and tomato soup, although I did not make either of them the classic way.  I was inspired by one of my favorite chefs, Ina Garten, and the Glenwood restaurant in Eugene, OR.  My friend Jo came over for soup, Jo and I met at U of O our freshman year.  In our five years there, yes five, we used to frequent the Glenwood for cheap, always good, classic meals... the Glenwood is known for their tomato soup!


Jo checking out The Sunday Soup!

Jo and tomato soup were a perfect match for the evening, Jo is one of my favorite people and grilled cheese is one of my favorite foods!  I always enjoy seeing her, and we have no trouble picking up where we left off.  Jo is one of those people who loves life and it is infectious.  We had great conversation about life, religion, and work.  Jo and her roommates do Taco Tuesday every week and I got an invitation, which I will definitely take advantage of! 




Both the soup and grilled cheese recipes came from Ina.  I stuck exactly to the recipe for the soup, which turned out very good, it was nice and light with great flavor.  For the grilled cheese I used Dave's Killer Bread, Good Seed, and replaced Gruyere with Havarti cheese.  It was a rich sandwich and the mustard gave it a tang that went well with the creaminess. I got to use my panini machine and handheld immersion blender, yay!



Soup Recipe:
Roasted Tomato Basil Soup, Ina Garten
  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock or water
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Sandwich Recipe:


Ultimate Grilled Cheese, Ina Garten, How Easy is That?

12 slices thick-cut bacon, such as Nodine’s applewood smoked
1 cup good mayonnaise
1/4 cup Dijon mustard
1/4 cup freshly grated Parmesan cheese
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6 tbsp salted butter, at room temperature
6 oz aged Gruyere or Comte cheese
6 oz extra-sharp Cheddar, such as Cabot or Shelburne Farms

Preheat the oven to 400 degrees.  Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned.  Drain on a plate lined with paper towels and cut in 1-inch pieces.

Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl.  Lay 12 slices of bread on a board and spread each one lightly with butter.  Flip the slices and spread each one generously with the mayonnaise mixture.  Don’t neglect the corners!

Grate the cheeses in a food processor fitted with the largest grating disk and combine.  Distribute the bacon evenly on half the slices of bread.  Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.

Heat an electric panini press.  When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted.  Allow to cool for 2 minutes.  Cut in half and serve warm.

Sunday, March 6, 2011

Trader Joe's French Onion Soup

After a busy week and weekend, tonight was a chance for me to catch up on things around the house.  So, I did a little cheating... I made soup from Trader Joe's, and by made, I mean thawed!  Well come on, they are known for many wonderful freezer delights, and one of them happens to be French Onion Soup, at least in my family!