By Susie Middleton | Friday, April 20, 2012
A combination of bacon and smoked paprika gives this tomato soup a strong profile that goes perfectly with a gooey grilled cheese sandwich. Go with the sweet pimentón for a rich taste with little heat, or try the hot for a spicier kick in the soup.
1 Tbs. olive oil
3 thick strips bacon (about 3 oz.), thinly sliced
1 large yellow onion, diced (about 1-1/2 cups)
1 Tbs. unbleached all-purpose flour
1 Tbs. chopped fresh thyme
1/2 tsp. sweet or hot pimentón (smoked paprika)
One 28-oz. can whole tomatoes and their juices (3 cups) (preferably San Marzano)
2 cups lower-salt chicken broth
2 Tbs. heavy cream
Freshly ground black pepper
Put the oil in a large saucepan, add the bacon, and cook over medium heat, stirring occasionally, until the bacon renders most of its fat, about 5 minutes. Transfer the bacon to a plate lined with paper towels; let drain and cool, and then coarsely chop. Add the onion and 1/2 tsp. salt to the pan and cook, stirring, until the onion softens and starts to brown lightly, about 5 minutes. Stir in the flour, 2 tsp. thyme, and the pimentón, and cook, stirring, for 1 minute. Add the tomatoes and chicken broth, and bring to a boil. Reduce to a simmer, cover with the lid slightly ajar, and cook, stirring occasionally, until the mixture thickens and the flavors meld, about 15 to 20 minutes. Using an immersion blender or working in batches in a regular blender, purée the soup. Return the soup to the pan, stir in the cream, and bring to a boil. Taste and season with salt and pepper if needed, ladle the soup into serving bowls and serve sprinkled with the bacon pieces and the remaining thyme.
What better partner for tomato soup than a Classic Grilled Cheese? Or to mix it up a little, try a Grilled Goat Cheese Sandwich with Tapenade.
Susie Middleton is editor at large for Fine Cooking magazine.
Monday, November 22, 2010
Want to add some fun and flavor to the cooking of your holiday turkey? How about cooking it on the grill?
Not only is grilling a turkey fun, but cooking it over live wood adds a ton of flavor and frees up your oven for roasted vegetables and more pies.
Start to Finish Time:
Start the day before by brining your bird in a herb and salt solution which helps tenderize the meat, you'll grill it unstuffed, which shortens the cooking time and allows the smoke to move through the cavity and permeate the turkey.
Place turkey breast side up in a large disposable aluminum baking pan and place on the grill. If using charcoal, place pan on opposite side of the fire for full circulation of heat. Cover grill tightly. Check turkey every 30 minutes and baste with any pan juices. Charcoal grills may need to have extra charcoal added to maintain heat. Grill turkey about 2 hours, or until a meat thermometer inserted into thigh registers 170.°
Heat grill to medium (about 375° to 400°). If using charcoal, build fire on one side of grill. Remove turkey from brine and discard brine. Rinse and pat turkey dry, then place fresh herbs and bay leaves inside cavity. Place turkey breast side up in a large disposable aluminum baking pan and place on grill. If using charcoal, place pan on opposite side of fire for full circulation of heat. Cover grill tightly.
Check turkey every 30 minutes and baste with any pan juices. Charcoal grills may need to have extra charcoal added to maintain heat. Be careful not to let grill flare up (the pan ought to catch any drippings). Grill turkey about 2 hours, or until a meat thermometer inserted into thigh registers 170.°
Let turkey rest at least 30 minutes before carving.
Thursday, October 14, 2010
Squash is everywhere this time of year, but what to do with it? First the good news. Squash lasts a long time, so no rush to figure it out. Second, more good news, gourds are super versatile, delicious, and packed with all kinds of vitamins.
From soup to dessert, there are any number of delicious things to do with all kinds of squash and here in New England, we have dozens of varietals. One of my favorites is butternut squash and one of the ways I like to prepare it is as a curry. And like many seasonal recipes, this one makes for a quick yet deeply satisfying vegetarian (and vegan if you like) meal.
Cut the squash into small pieces and simmer it with onions, cumin, ginger, curry, and a bayleaf until it is soft and flavorful. Add some rice and stir in raisin, pistachio nuts, and a chopped orange and you have dinner on the table in no time.
1 small butternut squash, peeled, deseeded, and diced into 1/2-inch pieces
1 small onion, thinly sliced
3 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 teaspoons curry powder
1 bay leaf
1 cup chicken or vegetable stock
3 cups cooked rice
1/3 cup raisins
1/3 cup toasted pistachios or pinenuts
1 orange, peeled and roughly chopped
Garnish: 1 tablespoon chopped scallions or chives
In a large saucepan over medium-high heat, sauté butternut squash and onion in oil until slightly softened, about 8 to 10 minutes. Add spices and bay leaf, stir well, and cook about 2 minutes longer, stirring ingredients a few times (spices will become very fragrant). Add stock and bring to a boil. Lower heat to simmer, cover pan, and cook 8 to 10 minutes.
Monday, August 9, 2010
You may have a hard time wrapping your brain around pairing madras curry and olives, but if you think about it a moment, it really works. The French regularly use many of the ingredients that are in curry with olives—you’ve probably tasted the combination and not even known it. But you’ll see for yourself how well these potent ingredients harmonize in my Seared curried butterfish with warm olive chutney.
2 tablespoons madras curry powder
1/4 cup rice flour
4 pieces butterfish or other fatty white fish
3 shallots minced
1/2 cup mixed olives, pitted, minced
1 large tomato, 1/4-inch dice
Juice of 1 orange
2 tablespoons chopped cilantro
Sea salt and freshly ground pepper
Canola oil for cooking
On a pie plate, combine the curry and rice flour. Season fish with salt and pepper. Dredge the fish fillets on both sides into the rice flour mixture. In a cast-iron pan over medium-high heat coated lightly with oil, sear the fish until golden, brown and delicious, about 8 minutes total. Remove fish and wipe out pan. In same pan coated lightly with oil, saute the shallots, then add olives, tomato and orange juice and heat through. Toss with cilantro and serve 1 heaping tablespoon over each fillet. Serve on banana leaf.
Chef Ming Tsai is a local restaurateur and host of Simply Ming.
Monday, August 9, 2010
Peter Piper picked a peck of…delicious peppers!
When you go shopping at your local reputable market, get yourself some peppers especially when they are in season. They are delicious, colorful, plentiful, nutritious, and usually inexpensive in the summertime! So what do I do with them, you ask me? It’s simple!
Grill whole peppers over an open flame, turning periodically until all of the skin blisters.
Set them in a bowl, covered with plastic wrap and let cool.
Peel and scrape off all of the skin under gently running water. Remove the stems and seeds.
Take these delicious morsels and put them in a casserole dish with sliced garlic, olive oil, salt, and fresh or dry oregano. Let steep for half an hour, and when you are ready to serve, add a drizzle of vinegar.
Serve these delicious peppers like we do at my Lidia’s restaurants, as an appetizer, side dish, or sandwich stuffer. Now go pick your peppers!
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.