Monday, August 23, 2004
Tomato Corn Chowder
There are a few weeks every summer when the sweet corn is perfect and the tomatoes are luscious and I make this soup. Those weeks are right now--I'm making my second batch of the season tomorrow. The first batch served as supper and lunch over the weekend with some friends, who seemed to love it as much as I do.
This is from Ginny Callan’s Horn of the Moon Cookbook, very slightly modified by me.
2 tbsp canola oil
1 ½ c. chopped sweet onion (about 3 onions, or a bit less)
1 tsp oregano
1 tsp dried leaf thyme
One 28-ounce can crushed tomatoes
2 c. diced fresh tomatoes (about 3 medium)
4 c. water
¼ c. unbleached white flour
1 c. heavy cream
2 c. fresh corn kernels
¼ minced fresh parsley
In a 3-quart soup pot, heat the oil and sauté the onions with the oregano and thyme over medium heat until slightly brown (or at least translucent). Add the canned and fresh tomatoes, then the water. Lower the heat and simmer 30 minutes covered, stirring occasionally. Mix flour and cream together in a bowl until smooth. Stir a ladle full of soup into the cream. Stir in another ladle of soup, then add the cream mixture to the soup pot. Simmer on very low heat, adding the corn, parsley, and salt and pepper to taste.
Excellent with a salad and great bread. Also very good with tortillas. Grating good cheddar on top is an option, but one that I don’t prefer.
There are a few weeks every summer when the sweet corn is perfect and the tomatoes are luscious and I make this soup. Those weeks are right now--I'm making my second batch of the season tomorrow. The first batch served as supper and lunch over the weekend with some friends, who seemed to love it as much as I do.
This is from Ginny Callan’s Horn of the Moon Cookbook, very slightly modified by me.
2 tbsp canola oil
1 ½ c. chopped sweet onion (about 3 onions, or a bit less)
1 tsp oregano
1 tsp dried leaf thyme
One 28-ounce can crushed tomatoes
2 c. diced fresh tomatoes (about 3 medium)
4 c. water
¼ c. unbleached white flour
1 c. heavy cream
2 c. fresh corn kernels
¼ minced fresh parsley
In a 3-quart soup pot, heat the oil and sauté the onions with the oregano and thyme over medium heat until slightly brown (or at least translucent). Add the canned and fresh tomatoes, then the water. Lower the heat and simmer 30 minutes covered, stirring occasionally. Mix flour and cream together in a bowl until smooth. Stir a ladle full of soup into the cream. Stir in another ladle of soup, then add the cream mixture to the soup pot. Simmer on very low heat, adding the corn, parsley, and salt and pepper to taste.
Excellent with a salad and great bread. Also very good with tortillas. Grating good cheddar on top is an option, but one that I don’t prefer.
Friday, August 13, 2004
RIP Julia Child
Just wanted to say, lovely post on Flea's blog remembering Julia, who has always been one of my favorites.
Sunday, August 01, 2004
PSA
If you’re going to peel the plastic wrap off of the top of the beets that have been steaming in your microwave for seven minutes, for the love of God, use an oven mitt.
If you’re going to peel the plastic wrap off of the top of the beets that have been steaming in your microwave for seven minutes, for the love of God, use an oven mitt.
