break is over. the holidays, gone. i flew into detroit from colorado yesterday–a flight that had me up and at ’em at 3:32 am mountain time (i kept trying to tell myself that this wasn’t so bad, 5:32 am in detroit… my body didn’t really find such rationale appealing).
so, what a better way to commence the new year at la grande than a feast for our eyes and stomachs! tara and i decided on tomato soup and a frittata. we have so many veggies left over from our food box and so many cans of tomatoes that it seemed like the perfect time, and menu, to take action! and daring, for ms. whipkey, who overcame previous dislikes of tomato soup and eggs for this very meal. and oh what a satisfying time we had!
we ran to honey bee market for the goods we lacked: some cheese, milk, and red wine. after a walk in the snow and a bedroom break that gave me enough time to think about packing without actually lifting a finger, our cooking began.
the tomato soup is adapted from the barefoot contessa back to the basics by ina garten, and the frittata inspired by the moosewood restaurant new classics. enjoy with a glass of the red you use for the soup. delicious!
scarlet tomato soup
3 tablespoons olive oil (more if needed)
2 cups chopped yellow onions
3 carrots, diced (about 1 cup)
1 cup sweet potato, diced
4 teaspoons garlic, minced
2 slices day old bread (i toasted mine to dry them out. i had wheat lying around.)
36 ounces tomatoes
4 cups stock (turkey leftover from thanksgiving!)
1/2 cup red wine
1 tablespoon dried basil (4 generous shakes)
1 tablespoon sun-dried tomatoes, chopped
kosher salt & freshly ground black pepper
freshly grated parmesan cheese (to top)
1. heat the oil in a large stockpot over medium heat, adding the onions, carrots, sweet potato and garlic, and cook for about 10 minutes until tender.
2. add dried bread, chopped, and cook for five more minutes.
3. place tomatoes in food processor and pulse until coarsely chopped. add to the pot with the stock red wine, basil, sun-dried tomatoes, salt and pepper.
4. bring soup to a boil, lower heat, and allow to simmer, partially covered for 45 minutes.
5. top with parmesan cheese and enjoy!
(don’t you love the way that comes off your tongue!)
1 sweet potato, peeled and sliced
1 delicata squash, seeded, halved, and sliced into crescent moons
1 onion, sliced
2 cloves garlic, minced
3/4 cup wilted kale (should equal this after it’s been cooked down), chopped
gentle sprinkling of paprika
1 1/2 ounces cream cheese
1 tablespoon wheat flour
1 cup milk
about 1 cup sharp cheddar cheese, grated
a couple of dollops of chevre goat cheese
kosher salt and freshly ground black pepper
1. preheat oven to 450. toss the first 4 items together, drizzling with oil, until lightly covered. sprinkle with paprika, salt, and pepper. spread evenly on a baking sheet and roast in the oven till tender, 20-25 minutes.
2. meanwhile, combine eggs, cream cheese, flour, milk, and a dash of salt in the food processor until pureed into a smooth custard.
3. reduce temperature to 350 after vegetables are pulled from oven. layer the vegetables in to a lightly greased baking dish (i used a deep glass pie pan).then spread kale over vegetables. pour the custard on top. sprinkle with cheddar cheese and plop on goat cheese. lightly salt and pepper, and stick into the oven!
4. bake for about 45 minutes, until the custard is set and the top is golden brown. serve hot or at room temperature.