Archive for Recipes: Savory

Blistered Tomato Soup #CookingInColor

Earlier in the week, I was raving about Food Gay’s new cookbook, Cooking in Color. It’s a book full of vibrant, creative recipes, and it includes some great tips and tricks for those of you who want to up your Instagram game.

I made a variety of recipes from the book, and I look forward to making many more, but my favourite of the ones I made was this Blistered Tomato Soup. I asked Jeremy and Adrian if I could share it with you.

Blistered tomato soup cooking in color

Mine versus theirs.

I should say, for the record, that I’m biased when it comes to tomato soup. It is probably my favourite of all my favourite comfort foods. For me, growing up, rainy days merited a can of Campbell’s Cream of Tomato soup and a grilled cheese sandwich made with those terrible fake cheese slices. Today, my grown-up equivalent of that meal exists at Burgoo.

This is a lovely recipe. Roasting the tomatoes brings out their sweetness, and while this recipe is vegetarian, it could easily be made vegan by using a vegan parmesan cheese to finish.

You will need a good blender, though, if you want a really creamy final result.

Blistered Tomato Soup Food Gays

Blistered Tomato Soup

(recipe courtesy of Cooking in Color by The Food Gays)

Ingredients

  • 10 to 12 medium tomatoes on the vine
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp neutral oil
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, chopped
  • 1/2 tsp salt
  • 2 1/2 cups vegetable broth/stock
  • 1/2 cup finely grated Parmigaiano-Reggiano cheese
  • crème fraîche or plain greek yogurt for garnish (optional)
  • fresh basil and sorrel leaves to garnish (optional)

Method

  1. Preheat oven to 400 degrees. Line a baking sheet with foil.
  2. Slice and “X” into the bottom of each tomato and place on the prepared baking sheet. Drizzle with olive oil. Sprinkle with thyme and rosemary. Toss tomatoes until well coated.
  3. Roast in preheated oven for 30 minutes, then broil for another 15 to 20 minutes, until slightly charred on top. Keep a close eye on them at this point–it is easy to burn them!
  4. While the tomatoes are roasting, heat the cooking oil in a soup pot over medium heat. Sauté the onion and garlic for 4-5 minutes, until onion is translucent. Season with salt.
  5. Transfer the roasted tomatoes to the pot with the onion and garlic, and stir well. Add broth. Bring to a simmer. Add cheese, and stir until it melts.
  6. For a smooth soup, transfer to a blender and puree until smooth. For a chunky soup, you can use an immersion blender right in the pot.
  7. Divide soup between two serving bowls. Top with a dollop of crème fraîche and fresh basil and sorrel (if using).

Fraser Valley Roasted Carrots

This is the second post this week where I’m focusing on the food of the Fraser Valley.

We’re incredibly lucky to have such lush farmland just a few minutes’ drive away (okay, so it might be closer to an hour, but hey, it’s still pretty local), where we can source locally grown fruits, vegetables, cheeses, and meats.

I’m going to skip the meats, but I do really support an environment where you know your farmer, and your farmer knows his or her product, be it animal or vegetable.

milner farm aged goat cheese

One of our stops on our Fraser Valley Food Tour was at Milner Valley Cheese. There’s something really cool about being able to see (and pet!) the goats that make the milk that they turn into cheese. It’s a full farm-to-table operation there. The goats are milked twice daily, and then that milk is turned into cheese right there on the premises.

milner farm chevre

That means it’s pretty much the freshest chevre you’ve ever eaten. It was delicious. I was pretty smitten with their aged goat cheese, which had a similar consistency to a parmesan or an aged gouda. Oh–and by the way–they also make their own goat gelato. Yeah! And it’s really tangy and yummy.

We came home from our Fraser Valley Foodie Tour with a bunch of beautiful, fresh ingredients–produce, cheese and berries–and then of course, I had to do something with it all!

petting goats

Petting goats at Milner Farms.

Angie’s book, Eating Local in the Fraser Valley not only profiles local food producers in the valley, but also those who make the food. There are profiles of chefs, and there are recipes that will help you use up all the yummy goodness.

Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas Angie Quaale

Recipe and photo courtesy of Random House. Reproduced with permission.

One such recipe is Angie’s Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas.

Ingredients:

  • 1 lb small carrots, peeled
  • 1/2 lb parsnips, peeled
  • 1 can chickpeas (drained–save the aquafaba!)
  • 3 tbsp olive oil
  • 1 tsp dried red chili flakes
  • 1/2 tsp salt
  • 2 tbsp pomegranate molasses
  • 1/2 cup crumbled feta
  • 2 tbsp chopped flat leaf parsley

Method:

  1. Preheat oven to 400 degrees
  2. Halve the carrots and parsnips lenghtwise. Place on a baking pan in a single layer, and then add the chickpeas. Drizzle with olive oil. Sprinkle over the chili flakes and the salt and then toss to combine. Bake in oven for 15 minutes.
  3. Remove from oven, stir well, and return to bake for another 15 minutes, until carrots and parsnips are fork-tender and chickpeas are crispy.
  4. Transfer to a platter to serve, drizzle over the pomegranate molasses, chunks of feta, and sprinkle with parsley.

Sounds good, right??? Here is my variation on this recipe.

roasted carrots

I didn’t have parsnips, but I did get some beautiful rainbow carrots at the Farmer’s Market, so I used just those. I also can’t use chili flakes because the boy can’t manage anything that’s hot or spicy, so I used za’atar instead. If you’re not familiar, za’atar is a middle-eastern spice blend made with oregano, sesame, and sumac. It’s very warming. I also didn’t have feta (basically failing at this recipe), but I did have the super tasty aged goat cheese I’d gotten from Milner farms, so I shaved that over the top. Finally, I subbed out balsamic reduction for the pomegranate molasses. Oh! and I made a pesto from the carrot tops.

We had these as a side with some veggie burgers, and they were soooo good!

Get out and explore your backyard! You never know what tasty treasures you might discover.

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