Weekly Cooking (and related issues) Thread

[Jamestown1630]

I’m posting this Tomato Soup recipe from last year again, because even though it’s a hot soup, which we may not want in Summer, and the recipe uses canned tomatoes, it’s a great use for fresh tomatoes if you have a ‘bumper crop’. It’s also a wonderful starter for any season: light and bright – not a heavy creamy soup; and you might like it as a lighter change for the soup course even at Thanksgiving or Christmas.

The original recipe comes from 'The Chesapeake Bay Cookbook', by John Shields (highly recommended!) but I've goofed-around with it a bit. I leave out the sugar, because I like a really tart tomato soup - and I usually throw in a lot of dried basil, instead of using thyme or fresh basil. (Now that I’ve got my year-round basil via Aerogarden, that may change.)

Making this is a bit of work, and you do need a food mill to do it properly; but it’s worth it - and it freezes well.

Deal Island Summer Tomato Soup

1 C. Butter, or Olive Oil (I usually use half butter, half oil)

3 green bell peppers, diced

2 C. diced onions

2 C. diced Celery

2 T. chopped Garlic (opt.)

3 C. water

4 lbs. Tomatoes, Peeled and Cored; or Canned (I usually use a big ol' can of tomatoes from Costco.)

4 tsps. Sugar (or less, or opt.)

2 tsps. Salt

2 Bay leaves

1 tsp. dried thyme, or 6 fresh basil leaves, chopped

1/4 tsp. ground Nutmeg

Freshly ground pepper

Garlic Croutons

Melt butter or heat oil in soup pot. Add onions, celery, bell peppers and garlic. Cook, stirring, 10 minutes.

Add water, bring to boil, then simmer 30 to 40 minutes.

Add the tomatoes, sugar (if used), salt, bay leaves, thyme and nutmeg. Simmer 45 minutes.

Pass soup through food mill. Return to pot and reheat. Adjust seasonings. Serve topped with freshly ground pepper and croutons.

(We usually double this recipe.)

Lately, while roaming around on YouTube, I’ve often seen recipes for ‘7-Up Biscuits’. I had never heard of this, and made the mistake of using a recipe that was NOT a good one last weekend. The result was a mixed success – the batter came out so runny that I had to just pour it into an oblong pan and bake it like Corn Bread. It was very tasty – but not biscuits ;-)

I did retroactive research, and found that my recipe used half as much of the biscuit mix as necessary. I learned my lesson! and my wild birds are getting a special treat this week ;-)

Here, from 'Angie's Southern Kitchen', is a recipe with the right proportions:

http://www.angiessouthernkitchen.com/2012/06/7-up-biscuits/

Earlier this week, Freeper Covenantor showed us a wonderful pie using apple roses; and whimsically suggested Bacon Roses, for which we actually found a recipe. And while I don’t think that ‘bacon roses’ are something I’d actually make, it reminded me of something I used to make for kids’ stockings at Christmas: Dollar Bill Roses:

'Thrifty Fun' has the instructions for crafting them:

http://www.thriftyfun.com/tf67951187.tip.html

-JT

[bgill]

It’s too hot in TX for tomatoes. Neighbors’ gardens were burned up weeks ago.

[bgill]

Looks like the zuke pizza casserole is low carb!

[bgill]

You’ve never eaten okra?!?!?! Oh my! You’ve missed so much. Be aware that they’ll be slimy, but still tasty, when stewed but won’t be slimy when fried. No summer is complete without sides of fried okra or fried green tomatoes.

[Qiviut]

It’s too hot in TX for tomatoes.

+++++++++++++++++++++++++++++++++++++++++

You have my sympathy!!

[Stand Watch Listen]

Surprising you did not run across the Richard Thomas movie. Ran across it several times last year (Hallmark Nov/Dec)

A warm, embracing Christmas story is a 1978 TV movie "Stubby Pringle's Christmas" w. Beau Bridges, Julie Harris, Strother Martin and the last appearance of Chill Wills.
I can only find it on YouTube.

One we enjoyed numerous times is 2010 Hallmark movie "November Christmas" w. Sam Elliot, Karen Allen, Jon Corbit. So many interpersonal relations to be addressed.

[Stand Watch Listen]

Most kitchens have all the ingredients on hand:

Homemade Bisquick

Ingredients
9 cups unbleached all purpose flour
5 TBsp baking powder
1 TBsp salt
1/4 cup granulated sugar
1 cup vegetable shortening

Directions:
In a large bowl, blend together the dry Ingredients. With a pastry cutter, cut in the vegetable shortening until it is evenly distributed into a mixture looking like cracker crumbs. (Recipe is equivalent to large box of Bisquick ie 40 ounces)

Place the mix in a large airtight container...will keep for several months in pantry.

[leaning conservative]

I could watch Sam Elliot talk to a turtle for two hours.....

[leaning conservative]

When I visit my mom outside of Asheville I always stop by the small library up the street & check out some books. I found this gorgeous cookbook “Haven’s Kitchen.” It is supposed to be a book for newbies, but it is fantastic for all levels. Would be a great gift for a bridal shower or even for someone who loves cooking & a beautiful cookbook.

[Jamestown1630]

Do people do the breading-thing with okra, like they do with fried green tomatoes? I think I’d like that.

[Jamestown1630]

We’ve seen it on TV, but we want to buy it - we’ve been collecting all our favorite Christmas movies. It shows up on Amazon every now and then, and if you don’t grab it, it disappears and takes months to show up again.

[Jamestown1630]

This is the first time I’ve used it in anything. But I think there are alternate recipes for the 7-Up biscuits that don’t use it.

[Jamestown1630]

LOL! Me, too. Another of my favorite Christmas movies is ‘Prancer’ - he was in that, too, and I’m a sucker for reindeer in Christmas stories:

https://www.amazon.com/Prancer-Sam-Elliott/dp/B00005N7Z0

[Twotone]

Yep, it’s always nice to find a new low-carb recipe. Although I’ve found I need to cut way back on cheese in my diet. Too bad...one of my favorite food groups!

[Hoffer Rand]

We just tried America’s Test Kitchen’s recipe for tomato gratin. It is SO yummy. I will have to post it. They put the tomatoes through a salad spinner to get excess moisture out of them, so the gratin isn’t soggy.

[bgill]

Yes, pretty much like fried green tomatoes. Slice fresh okra across into rounds, about 1/3 to 1/2 inch. Sprinkle on salt and pepper. Dust into cornmeal with some flour. Fry in hot veg oil. Enjoy!

It also comes bagged frozen already breaded but it’s much better with fresh from the garden okra.

It also comes as a side at fried chicken joints if you just want to try it. But it’s made with the same frozen bagged product. Either way. Of course, it freezes fresh or breaded but do the initial freeze on a cookie tray before bagging it.

If you happen to get a bunch of fresh, it’s also good pickled. Home canned just like pickles. Again, you could try it first from the grocery store to see if you like it. I pickled sooo many from the garden because kiddo could go through a pint at a sitting!

[CottonBall]

Hiya! No, I didn’t make the rhododendron blooming time this year. I think we went to the lake instead or something. I really don’t care for crowds.

We happen to buy a house that’s near The side of Lake Watauga that gets very few people on it, for some reason. I actually think it’s prettier than the more popular side, it just has less amenities. But the AT goes through near there so it is perfect.

How are things in Virginia? My husband just went on travel to the northern part of Virginia, a little bit south of DC. He said the whole drive up was beautiful.

[Jamestown1630]

Thanks. We see it in our local Hispanic store often. I’ll try it.

[Jamestown1630]

Yes, please post. We do ‘Jacques and Julia’ Provencal tomatoes, and they’re wonderful:

http://www.miaminewtimes.com/restaurants/julia-and-jacques-recipes-for-provenal-tomatoes-6573764

[RegulatorCountry]

I’m actually in NC just south of the VA border, it’s been hotter than usual for July here. Not having to mow as much would be the upside to that, lol, grass is starting to scorch.

[CottonBall]

Oh sorry, I thought you’re on the Virginia side. I love North Carolina’s ruggedness. Anytime we set out to go for a drive we always head East :-)

I didn’t think we were that far apart. I think most of our summer has been unseasonably cool and wet. And the downside of course, lots of mowing. And blight in the garden!