Officially, I'm not starting the experiments until 2012. But now that I have set up the blog and posted the welcome, I'm champing at the bit. Still, I've gone ahead and titled this "Experiment 0". It's an experimental experiment.
First up then is a recipe from the "Ask the Chef" column in the Hartford Courant's Northeast magazine, dated August 27, 1989. This column accepted reader's queries for "any recipe made commerically in Connecticut," and this installment featured Fresh Roasted Tomato Soup as served at the Copper Beech Inn in Ivoryton. When the column's author called the Inn, she discovered that the chef who was responsible for this soup had left his job the day before. However, she tracked him down and was able to get the recipe, which was in turn based on another chef's creation. So without any further ado...
Fresh Roasted Tomato Soup
5 lbs ripe plum tomatoes
1 1/2 tablespoons extra virgin olive oil
2 medium onions, coarsely chopped
2 medium cloves of garlic, minced
Juice of 1 large lemon
1/2 cup heavy cream
Salt and freshly ground pepper to taste
1 1/2 tablespoons unsalted butter, softened to room temperature
1 bunch fresh cilantro, washed, stems discarded, to yield 1/2 - 3/4 cup loosely packed leaves, coarsely chopped.
I'll skip the specific instructions for now, but here's a summary. Halve and roast the tomatoes. Take half of those and puree, finely chop the rest. Sauté the onions and garlic in the oil. Add all the tomatoes and the lemon juice and simmer. Finally, add the cream, salt, pepper, butter and cilantro; serve.
This says it serves 8. I might think about cutting this in half before I even start. Tune in in a few days for the results.
No comments:
Post a Comment