Tag Archives: garlic

Roasted Tomato and Root Vegetable Soup

You'll never look at tomato soup the same way again

You’ll never look at tomato soup the same way again

This is not the Tomato Soup of your childhood. There is no Campbell’s product anywhere (unless you have a painting of the Andy Warhol soup can in your kitchen), and cream is not involved. More importantly, nothing is pureed. What this soup is however, is a roasted tomato bowl of pure bliss. Simple, fresh flavours highlighted by roasting and completely addicting.

This soup was first born in my ongoing growth in the kitchen to try and overcome my childhood aversions – tomato soup in this case. Clearly, I strayed a bit. From the market I got a giant bag of plum tomatoes, as well as the seasonal root vegetables of rutabaga, kohlrabi, and beets. Inspired by a tomato soup recipe in Eric Tucker’s Millennium cookbook and my ciambotta recipe, I set out experimenting. The end result is a soup that is quite possibly the recipe of Fall 2013. The roasted tomatoes add such depth and flavour to the soup it’s surprising. Roasted garlic is never a bad thing, and roasting the onions is an optional but highly recommended step. The beets add a gorgeous deep red hue to the soup, making the bowl look even more ‘tomatoey’. The rutabaga and kohlrabi add some nice contrast in both colour and crunch, and the swiss chard at the end looks like bright green ribbons. The root vegetables used here could be completely interchangeable, depending on your preference. Parsnips, turnips, potatoes … anything. Mushrooms would also be a nice addition to the soup. The roasted vegetables are helped along with some fresh thyme, rosemary, fennel, and oregano. A splash of balsamic at the end for some acid, and you’re ready to slurp. The best part is that the soup almost cooks itself. The roasting does all the hard work – you just have to throw it all together in a pot after and let the flavours marry.

Although I failed to conquer my tomato soup aversion from my childhood, in the process I’ve discovered the tomato soup recipe of the year, and one that I will be making again and again!

 

Roasted Tomato and Root Vegetable Soup

1 medium onion, cut into ⅛ ‘moons’

1 bulb garlic, top cut off and loose skin removed

27 small plum tomatoes, halved (~10¾ cup)

2 medium beets, cut into ¼” cubes

1 rutabaga, cut into ¼” cubes*

2 kohlrabi, cut into ¼” cubes*

½ tsp. black pepper

2 tsp. apple cider vinegar

12 cups water, as necessary

1 tsp. dried thyme OR 1 tbsp. fresh

½ tsp. dried rosemary

1 tsp. dried oregano

1 tsp. fennel seeds

1 tsp. red pepper flakes

4 cups swiss chard, chiffonade

2 tbsp. balsamic vinegar

*Root vegetables should amount to ~3 cups. Seasonal pickings!

Directions:

1) Line a 9”x13” baking pan and two cookie sheets with parchment paper. (*Note* If you don’t have parchment, spray your pan and trays with a lot of oil. The caramelization is what gives the vegetables flavour, but it’ll also guarantee hours scrubbing the pan if you forget either to line or oil the pans!)

2) In baking pan add onion, garlic, beets, and root vegetables.

3) On cookie trays, lay the halved tomatoes skin side down in a single layer.

4) Sprinkle all vegetables with pepper.

5) Roast all vegetables at 425oF for 40-45min, flipping the pans halfway.

6) Once vegetables are roasted, cut onion, garlic, and tomatoes into bite-sized pieces.

7) In large stockpot, add roasted onion and garlic, apple cider vinegar, and ½ cup water. Bring to a boil and let simmer ~5min.

8) Add root vegetables, all remaining herbs and spices, and 8 cups of water. Stir, cover, and bring to a boil. Let simmer ~10 min.

9) Add roasted tomatoes. Gently pour 4 cups of water over baking trays, and tip trays into the stockpot – we want the roasted juices! Stir, cover, and bring to a boil. Let simmer ~15min.

10) Add swiss chard and balsamic vinegar. Stir and cook until chard bright green and wilted, ~5min.

11) Serve!


Habanero Hot Sauce

Habanero Hot Sauce

A co-worker gifted me with six fresh from the garden habanero peppers, after hearing of my love affair of spicy food. I was immediately faced with indecision – should I freeze them whole and enjoy them in various chilis, stews, and curries, or should I celebrate the habanero and make a fiery sauce? The sauce was speaking to me, and so I went in search of The Recipe that would celebrate the fiery pepper and not mask it. This turned out to be more difficult than I thought!

I finally found a recipe (and there aren’t many) that celebrate this noble pepper. From Rick Bayless, Top Chef Master no less! The ingredients are simple: 12 habaneros (stemmed only – keep those seeds in there!), 1/2 cup diced carrot, 1/2 cup diced onion, garlic, apple cider vinegar, and salt. The method is even easier: boil everything in a pot until carrots are tender, and then blend. Store in fridge. Done! I was seduced by the simple recipe, and decided that was the one.

The result? Amazing. If only I knew it was that easy to make hot sauce earlier! The carrots add colour – you can’t taste them at all. I added water to the blender slowly for consistency, and ended up with two small Mason jars of fresh hot sauce. Licking the blender, it was definitely a 5-alarm type sauce. It has mellowed out over time though (24h thus far), and although a little goes a long way, you don’t need gloves to handle it! Absolutely fantastic, it’ll add a bit of pizzazz to my chilis, stews, curries, and salads for a long time to come. I cannot wait for a trip to the farmer’s market for more fresh peppers! Treat them right, and the peppers bask in their glory. Yum!

The recipe can be found here: Rick Bayless’ Habanero Hot Sauce


Mixed Grain Beet Pesto Risotto

Mixed Grain Beet Pesto Risotto

Sometimes I wonder if too much of the Food Network is a bad thing. And then creativity inspires me to create this dish, which on paper looks odd and disjointed at best, but in the mouth is creamy and delicious and bursting with “Summer is Here!” flavour. My first CSA share was a bit of a mishmash, and came with lots of bits and bobs – enough to not want to eat them all raw in salads, but not enough to make a dish highlighting the ingredients. As this summer I am addicted to re-runs of Top Chef and Chopped, I thought that I’d host my own little culinary challenge with my basket. The ingredients:

– Beets (3 small)

– Garlic Scrapes

– Basil

– Cilantro

– Beans

– Radish

– Kale

Granted, all of them could work well together in a myriad of ways – the challenge was the quantity! Tasters of each, I rolled up my sleeves and got to work.

I adore mixed grains in a risotto/pilaf dish. Because each grain has a slightly different cooking time, the result is a chewy, creamy mouthful of goodness. This dish started out as a pilaf, but when I added the pesto mixture there was too much liquid, so it became a risotto. Quite possibly the easiest risotto ever – no stirring required! (Take that, Tom Colicchio). To the CSA offerings I added cauliflower and red onion – that’s it! The radishes were going to be incorporated, but I ate them all before the dish was born. For good measure, the radish greens made it in though. Radish greens are like dandelion greens, and quite bitter – I am addicted.

I had pre-roasted the beets as an experiment, but I don’t know if it’s worth it. By all means – go ahead if it’s cool enough to turn the oven on. I thought that the roasting quality got lost in the bright risotto, and the pre-cooked beets turned the risotto purple quite quickly. I think next time what I’ll do is leave the beets raw, and grate them on top for garnish. This would make the beet flavour more prominent, add another crunch level, and *hopefully* decrease the beet stain of the risotto!

Regardless, this dish is exceptional. Fancy enough to serve to company, delicious and decadent, I give myself a score of 10! Now where’s the Chopped auditions …

 

Mixed Grain Beet Pesto Risotto

¼ cup barley

½ cup buckwheat

½ cup rice

½ cup wild rice

½ cup red onion, sliced into quarters

¼ tsp. dried thyme

1 small head cauliflower, cut into small florets (approx. 4½ cups)

1 cup loosely packed fresh basil (if short, make up difference with fresh cilantro)

1½ tsp. garlic, minced (or 3 garlic scrapes, chopped)

1¼ cup green beans, cut in 1” pieces

½ cup roasted beets, cut into wedges*

1½ cup fresh kale

salt, pepper to taste

*To roast beets, wash beets and place whole in tinfoil packet. Roast at 375dF for 40min-1h, or until just tender.

 

Directions:

1) In large pot, sauté onion in ¼ cup water until translucent, approx. 5min.

2) Add barley, buckwheat, rice, wild rice, and 6 cups water. Cover, and bring to a boil. Lower to a simmer and simmer approx. 25min., stirring occasionally.

3) In large pot, bring 4 cups of water to a boil. Add thyme and cauliflower. Cover and cook until cauliflower tender, approx. 10min.

4) Remove cauliflower from heat and let cool slightly. Puree contents of cauliflower pot with basil and garlic until silky smooth.

5) Add cauliflower mixture to grains. Stir.

6) Add beans to mixture. Stir, cover, and let simmer approx. 5min., or until beans just tender.

7) Add beets, kale. Stir.

8) Adjust for seasonings. Turn off heat and let sit 10min.

9) Stir and serve!

 


Roasted Tomato and Eggplant Stew

Roasted Eggplant and Tomato Stew

I’ve been saving this post for a rainy day. This is by far one of my favourite comfort soups of all time. Tied with Spicy Peanut and Eggplant Stew, this stew is the equivalent spending a lazy Sunday afternoon on the sofa wrapped in a comfy blanket watching movies like An Affair to Remember while it pours rain outside. And not feeling guilty about the pile of laundry kicked behind the door.

Compliments of the must-have Veganomicon by the pioneers of accessible, delicious vegan cooking Isa Chandra Moskowitz and Terry Hope Romero, this stew was the feature dish at more than one family holiday gathering. It was so popular in fact, by the time my turn came to fill up, the pot was empty! I couldn’t blame them – who can resist the allure of roasted bell peppers, the delicious aroma of roasted garlic, and the creamy interior yet slightly crispy roasted eggplant chips? I know I can’t! The recipe takes some forethought due to the aforementioned roasting, but once that’s done it’s quite simple. Sauté the onions, add MORE garlic, add the tomatoes and build the spice base of thyme, tarragon, and a dash of paprika for heat. Add the roasted vegetables, some chickpeas for protein, and voila. A hearty stew that is so flavourful and delicious you may moan. My family has used the stew as a ratatouille, topping pasta with it (and quite clearly loved it that way!). I’m a purist – why waste stomach room with pasta when you can go for thirds?

I have made this multiple times, and as usual I have made some adjustments. I usually cut the oil called for down to 1-2tsp. to sauté the onions only. To roast the veggies, place them on your cookie sheet and lightly spray with olive oil (or pam). This works much better for me, as when I try to brush the surfaces with oil it never comes out even and things always get burned. Also, watch the veggies when roasting – my various rental ovens run hot or cold, so I have had both raw and burnt roasted veggies following the instructions. To combat this, I usually roast at 375oF, and check on them every 20min, with a max roast time of 45min. Whenever possible, I try to use dried chickpeas that are cooked instead of canned. I find that this is a firmer texture, and more delicious. However, when combating cravings, reaching for whatever canned bean you have on hand (or even lentils to throw in while it’s simmering) is also delicious. Finally, all stews taste better with greens! Don’t be shy – throw in spinach, kale, lettuce, swiss chard, whatever green you have on hand. It breaks up the soup colour, and adds an additional texture element.

If you only make one recipe from Veganomicon, this is it. Melt in your mouth eggplant, roasted garlic, roasted bell peppers, in a rich tomato stew. You can’t go wrong.

In addition to being found in Veganomicon, the recipe can be found here: Roasted Tomato and Eggplant Stew.


%d bloggers like this: