Wintertime Tomato Soup
1 28- or 35-ounce can whole peeled tomatoes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, optional
1 tablespoon minced garlic
1 medium carrot, finely diced
1 small onion, halved and thinly sliced
Salt and freshly ground black pepper
1 quart (4 cups) stock or water
1/4 cup chopped parsley.
1. Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.
2. Put remaining olive oil in a deep skillet or medium saucepan over medium-high heat. When it’s hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.
3. Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.
From The New York Times
3 tablespoons butter or extra-virgin olive oil, or a combination of both
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1 medium potato, preferably high-starch ("russet" or "baking"), peeled and diced
1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
Salt and freshly ground black pepper
4 medium zucchini, trimmed and diced
2 medium ripe (but still firm) pears, peeled, cored and diced
4 cups chicken or vegetable stock, or use water
Mint leaves for garnish, optional
Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then puree. Serve cold or reheat and serve hot, garnished with mint, if desired.
From Cooking Channel
1/4 cup (4 tablespoons) extra-virgin olive oil
3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
1/2 cup chopped onions
4 cups coarsely chopped escarole (about one head)
6 cups chicken or vegetable stock, or water
1/4 cup short-grain white rice, like arborio
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, optional
Parmesan rind, optional
Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.
Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.
Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.
When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.
From Cooking Channel
And the sandwich to go with all those soups:
1 fennel bulb, trimmed and cut into large chunks
3 to 4 cloves garlic
2 1/2 pounds boneless pork shoulder, with some of the fat, cut into 1-inch cubes
1 tablespoon fennel seeds
1 teaspoon caraway seeds, optional
1 teaspoon salt
1/2 teaspoon pepper, or more to taste
Peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to serve, optional
If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put fennel and garlic into a food processor and pulse until just chopped; remove to a large bowl. Put pork fat in processor and grind until just chopped; add to bowl. Working in batches, process meat with fennel seeds, caraway, if using and 1 teaspoon salt and 1/2 teaspoon pepper, until meat is just chopped (be careful not to over-process). Add to bowl and mix well. Shape mixture into 8 patties.
To broil or grill, cook about 5 minutes on each side, turning once after 4 or 5 minutes and again as necessary, 8 to 10 minutes total. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook undisturbed for about 3 minutes, then rotate them so they brown evenly. When browned, turn. Total cooking time is about 10 minutes. (They can remain ever-so-slightly pink in the center.)
Garnish with peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to taste.
From Cooking Channel
