Sunday, March 21, 2010
It snowed again this weekend. After two weeks of being in the 50's and 60's. On the first day of spring, it snowed. Oh well. It's already starting to melt. I wanted to take full advantage of the cold weather coming again and make some hearty soup. Yummmmmm. Pasta e fagioli from my favorite web site, foodgawker.com. The soup was delicious. I did used two cans of white beans instead of soaking dry beans. I also used a can of diced tomatoes with about 2 cups of tomato sauce. I like having the bits of tomato in there to enjoy. Served it topped with grated fresh parm and a loaf of rustic bread. What a delightful lunch and can't wait to have it again for dinner. YUMMMMMMMMMM!
Wednesday, March 17, 2010
I was watching Barefoot Contessa on saturday morning on the Food Network. She was talking about the produce she gets in the summer. She made the most amazing thing I have ever seen and knew I must make it so that I could taste it in all of its delight. Scalloped Tomatoes. That's right, not potatoes, tomatoes. Totally Italian, totally fresh, and totally amazing. It was perfect because we had made the tomato soup and had a huge loaf of bread left. This recipe starts out with toasting cubes of bread in a pan with oil. Yummmy. So I did it, and I must tell you it was amazing. I mean absolutely amazing. I would sit and eat it for a meal. I could not believe how much I loved it. I will be making it again throughout the summer now that tomatoes will be in full swing and plenty of fresh basil. I ended up using some larger cherry tomatoes that I found at the store. Just halved them and it was perfect. I loved the sweetness of the smaller tomatoes. I would highly recommend doing the same. Enjoy!
Sunday, March 14, 2010
I am always excited when I get a new magazine in the mail, mainly because all of mine are food magazines and it means new recipes! In my new Body and Soul Magazine they had a section on eating more veggies and this was a recipe I found. I knew I had to make it right away. You have to believe me when I tell you, this was one of the most delicious things I have ever made at home. It's one of those things that is so simple you can't believe how amazing the final outcome is. It tasted like something you would eat out at a really nice restaurant and remember forever. Jason loved it and I added some noodles to Lucy's bowl because I knew she wouldn't eat it otherwise. She is convinced that she doesn't like tomatoes, but she does. She may not know it yet. Please, I beg of you, if you only make one thing from my blog, make this. It is delightful! The fresh basil is a must.
Tomato Soup with Poached Eggs-Adapted from Body and Soul Magazine
2 T olive oil extra for bread and drizzling
3-4 cloves garlic sliced very thinly plus another clove for toast
pinch of red pepper flakes
Place the oil, garlic cloves and red pepper flakes in a tall sided skillet or pan over medium heat. Cook just until the garlic turns golden.
1 28 oz can of plum tomatoes with juices, coarsely chopped (I drained mine keeping the liquids in a bowl and then chopped the tomatoes on a board adding it all)
3 c water
1 1/2 t kosher salt
1/4 t fresh ground pepper
4 large eggs
4 slices of rustic bread (we put two pieces in the bottom of our bowl because they were kind of small and frankly we like bread)
shredded fresh basil for garnish
Add the tomatoes, water, salt and pepper. Bring to a boil and then turn down to a simmer for 10 minutes. Crack eggs into individual small bowls. Carefully lower into the liquid each egg, then cover and simmer 3-4 minutes. Do not overcook. They say to broil the bread under the broiler. Brush it with the olive oil and when it's done rub it with a garlic clove that is cut in half. I kept burning my bread so you could put it in the toaster too if it fits. Maybe you will have better luck with yours. I went through two batches of toast I had to throw out.
To serve, put the bread in the bottom of the bowl with the basil. Scoop out the egg and place it on top of the toast, then ladle in the soup around it.
This is pure heaven. I am warning you. If you want to eat something that will freak your freak, then make this. My husband didn't stop talking about it all weekend. He told me, please don't forget about this one. This is one we need to have again and again. I agree. This is the most simple thing I have made with the most flavorful results. Please enjoy!