Tomato Abundance for Summer Tomato Soup

We (my sister-in-law and me) are sitting at the kitchen table discussing how hot it's been and reminiscing about how we braved the hot summers of our childhood.

I won't bore you with the details of how we tried to keep cool way back when we had no air conditioning or swimming pool -- o.k. so we kept cool in the mist of a garden hose when grandpa watered the garden.

What we remember most was how much we enjoyed what our mothers' gave us to eat on those really hot summer days. In the summer mom made our favorite tomato soup from the tomatoes grown in grandpa's garden which she would give us for lunch and then made cheese sandwiches with lettuce and fresh tomato slices on Wonder Bread.

That was two and half generations ago, but who's counting. Today I have no doubt you can find a cold tomato soup and grilled pannini's on the menu of any self-respecting restaurant -- gourmet, health-food style, or maybe even a vegetarian style restaurant.

My inspiration for many of the dishes I share are from the meals and flavors I remember from my childhood. Cooking techniques have changed which makes it easy to add more flavors and often shorten cooking times for some of the recipes I re-make.

There are several ways you can prepare this soup, but I'm taking a traditional route by sauteing my ingredients to give the soup it's flavor. Later on in years when my mom and dad moved to Florida mom would add tomato juice for additional flavor. You can do that if you wish, or use V-8 which would add more flavors -- that's all up to you.  I pass on the juice.

If you know it will be extremely hot, like 100 degrees in the shade, make a tray of soup ice cubes and freeze in the morning.   That way when you are eating on the deck/patio you can add a 'soup' ice cube to the bowl. It keeps the soup cold longer without diluting the flavor. (My fridge makes ice so I only had heart shaped trays to freeze the soup.)

Cold Tomato Soup (not Gazpacho)
Ingredients:

• 1-2 TBLS. olive oil
• 1 shallot chopped
• 1 large carrot peeled and diced,
• salt & pepper to taste
• 1 cup water or vegetable broth
• 4-6 large fresh tomatoes, cubed
• 2 TBLS. chopped fresh parsley, basil, cilantro and/or fresh oregano (your choice)
• lemon wedges

Directions:

1. Heat oil in stock pot and add the chopped vegetables. Saute for 3-5 minutes just until tender and add salt and pepper to taste.
2. Add the 1 cup of liquid to the pot and simmer about 15 minutes just until the flavors blend. If the soup is too thin for you add 1-2 TBLS. tomato paste to thicken and simmer another 20 minutes. Remove from stove to cool.
3. Let cool for 45 minutes, then put it all in the blender and puree until smooth. If there are too many seeds or skins pour it through a strainer or sieve.
4. Refrigerate several hours until ready to serve. Sprinkle the fresh chopped herbs on top of each serving. Add lemons for taste and garnish.

Make this soup a day ahead or in the morning before you start your day and it will be ready to serve when everyone starts singing "I'm hungry!"

Make grilled cheese sandwiches on the grill if it's accessible -- if grilling is not an option make double-decker sandwiches using 2 different cheeses, lettuce and tomato. If everyone played nice add a pile of chips on the side for a special treat.

I've shared this recipe:
Turning the Table Thursday
Hearth and Soul
Simply Delish





Mangia!
Winelady Cooks

Social Networking - Easy?

When I started blogging I didn't realize it's depth and how much of a social environment it really is, even though we may be faceless in cyberspace.

I don't know how many others are like me, but I find social networking a little confusing as well as time consuming. I know that investing reaps many rewards, but I'm frustrated that I don't have the free time I need to make it work.

The few attempts I make to join hops and link-ups do pay off. Many of the hops and link-ups will feature popular posts or a specific blog. The features are helpful with building traffic and exposure.

I have found many terrific food blogs that have optimized their exposure by offering different forms of networking. For those who use Twitter and tweet often, or spend a lot of time on Facebook I found "Feed Me! Tweet Me! Follow Me Home Friday! is a great way to gain new followers. The link opens on Fridays and stays open for 6 days so you have plenty of time to stop by and link up.



My shameless plug -- please follow me on Networked Blogs, Twitter, and Facebook by just clicking on the links in the sidebar. Simple, no link-ups, just click through!!!!

I will keep trying, though it will be a slow journey to get into the social networking scene.

Ciao!
Winelady Cooks

Summer Smoothies

I think we are all in the midst of a summer heat wave so I'm looking for cold drinks and cold foods to eat.

Summer fruits are delicious and sweet and just what you need to make smoothies.   You can use any fresh fruit you like -- melon, berries, peaches, bananas, whatever you have.

If you have a lot of fresh fruit that is starting to over-ripen just cut it up, put it in a freezer bag and freeze until you are ready to make a smoothie.

There are ready-made smoothie packages in the frozen section of the super market. My advice is to leave them there - don't buy - save yourself money and calories.

My favorite fruits are berries, but you can use any fresh fruits you like.  Last week I used fresh peaches that were starting to soften.  I cut them up and put them in the freezer for an hour and then made my smoothie.

You can make them low in calorie or rich (a few added calories if adding ice cream). I usually make my strawberry smoothies low in calorie by adding the low-fat milk. Though there are some days when I make them a little richer and add ice cream or yogurt.

Smoothies don't really need an exact recipe, you can be creative and use whatever you have on hand. Or if you prefer to use a recipe you can try mine - it's easy and as are many of my recipes it's flexible so that you can substitute your favorite ingredients.

Summer Smoothie
Ingredients:

• 1 cup ice cubes
• 1 cup fruit cut in chunks & frozen (use any fruit you like)
• 1 cup water
• 1 cup milk (skim or low-fat)
• 1 tsp. agave (use sugar if you prefer)
• 1/2 cup plain yogurt (optional)
• 1-2 scoops ice cream or frozen yogurt (optional)
  

Directions:

1. Place the selected ingredients in the blender and blend until smooth.  Depending on the power of the blender it could take approximately 30 seconds - maybe a little less, or a few seconds more. The ice and frozen fruit gives it a thick consistency.

This is easy enough to make anytime, and you can increase the ingredients if you want to make several servings.


I'm sharing this recipe on the following linkys:

Turning the Table Thursday
Hearth and Soul
Simply Delish






Mangia!
Winelady Cooks

 

Summer White Part Deux

The gorgeous weather we had this week was perfect for our little picnic among the vineyards in Long Island wine country.

It was a sunny summer day with a slight breeze so we were able to sit back and enjoy the afternoon without working up a sweat. Just perfect!

The winery offered several flight choices. In keeping with my summer white theme I chose the summer flight which included a Riesling, another light white blend and a blush wine.

The summer flight wines were listed as off-dry white wines that are light and refreshing. Off-dry wines will have anywhere from just a hint of sweetness to being a little sweet, but I didn't get a taste of the sweetness as suggested on the 'tasting menu'.

The Riesling was very crisp with characteristic citrus and apple aromas along with some floral and spice. This had 11% alcohol which added heat to my palate and did not have that hint of sweetness to it.

The off-dry white blend did have the hint of sweetness making it very easy to drink on a warm summer afternoon.

The summer blush was a merlot, but it wasn't a substitute for a white zinfandel as the staff suggested to us. The wine was very refreshing and perfect with sandwiches and light summer dishes, but it was not the sweet style we were expecting.

Choosing a wine style is not always easy. The regions where grapes are grown plays an important role in how the wine will taste when it is finally in our glass. The terroir - the geography, the climate and the soil - is just one of the influences that give a wine its style.

This particular subject can become detailed and long winded. But my philosophy is to make this easy for us. To break this down so you can pick up a bottle of wine this week is to figure out what you like to taste when you are drinking wine. Then translate that information to the salesperson in your local wine store. More often than not, he or she will be able to help you choose a style of wine that fits your tastes.

We would love to hear what wines you enjoy drinking and why, and your favorite summer wines. We may just find a new wine to try this summer.

Salute!
Winelady Cooks

Angel Food Cake

My favorite part of the meal is dessert but it wasn't always that way. When I was growing up there was always a bowl of fresh fruit on our table. It was our snack and/or dessert.

So my love for sweet desserts developed in late adulthood when my girls would come home for their special occasion dinners and also for my parents as they began to enjoy their retirement. I figured it was finally time to enjoy sweet treats.

This angel food cake recipe is from my sister the cook who convinced me that this was easier than it seemed and to serve it with fresh fruit toppings. She said the fruit makes the dessert 'healthy' so we wouldn't have to feel too guilty.

What can I say, I'm a pushover. It really is easier than you think. If you make angel food cake use fresh fruit if you have berries or other fruits that are starting to over-ripen.

I made two different toppings. I had fresh strawberries that were ready to be cut up for a topping. I also had a mango and a few pieces of fresh pineapple. I cut them up as well and set them aside with a spoonful of sugar and a splash of limoncello to macerate. Oh, so delicious.

For my angel food cake, I used a large size muffin pan to make individual cakes, although it is not really necessary. Slices of angel food cake are perfect for the fresh fruit, dollop of whipped cream, or even with a scoop of ice cream.

Angel Food Cake

Ingredients

• 1 1/2 cups of egg whites (about 10-12 eggs)
• 1 1/4 cups confectioners sugar
• 1 cup all purpose flour
• 1 1/2 tsp. cream of tartar
• 1 1/2 tsp. vanilla extract
• pinch of salt
• 1 cup granulated sugar

Directions

1. Preheat oven at 350 degrees.
2. Separate the eggs and pour the separated whites into a measuring cup to equal 1 1/2 cups and let stand at room temperature for 30 minutes. Add the 1 1/2 cups of egg whites to a large mixing bowl.
3. Sift the confectioners sugar and flour 3 times and set aside.
4. Add the cream of tartar, vanilla extract and salt to the egg whites and beat on high speed. Gradually add the granulated sugar to egg whites and continue beating until the sugar is dissolved and stiff peaks form.
5. Fold in 1/4 cup increments of the sifted flour mixture to the beaten whites, gently folding until all the flour is incorporated in the whites.
6. Pour into an ungreased 10 inch tube pan. Gently cut through the batter with a knife to remove any air pockets.
7. Bake at 350 degree over for 40-45 minutes or until the cake springs back when lightly touched.
8. Immediately invert the pan to cool, leaving the cake in the pan until completely cooled before removing.

I've shared this:



Turning the Table Thursday
Hearth and Soul
Simply Delish
Joy of Desserts Monday






Mangia!
Winelady Cooks

Summer White

It's been a hectic week and today is our day to sit back with a cold drink and unwind.

Sauvignon Blanc is our summer white wine of the week. What makes sauvignon blanc our choice this week is its acidity, bright citrus and herbal flavors. All this in one glass makes it a great match for many of our summer dishes.

The back-story of sauvignon blanc is that it is one of the bright stars in the Loire region in France. In the Bordeaux region it is often blended with semillon.

New world wine regions have been producing sauvignon blanc in New Zealand, Australia, South Africa, Chile and in several AVA's in the states. In California, Sauvignon Blanc is labeled as Fumé Blanc.

The sauvignon blanc grape produces a wine with herbal and vegetal aromas and flavors.
You can smell the cut grass, weeds, bell peppers; citrus; tropical fruit; and mineral aroma that may smell like amonia which is sometimes called "cats pee". Lucky for us, that term in not used as it was in the '70's and '80's.

A wine that is refreshing when it 90 degrees in the shade and will go well with all the summer salads and grilled foods you dish up all summer is all you need. Open a bottle of Sauvignon Blanc and enjoy the refreshing crispness, it's easy drinking with or without food, and it's affordable.

Because Sauvignon Blanc's taste profile is on the lighter side it goes well with the lighter foods such as the white meats (chicken, pork), and fish. The heavy dishes we might have during the cooler months that have lots of cream or butter will make the lighter wine taste sharp and the food will taste more heavy and oily.

The herbal aromas and flavors of the sauvignon blanc make it the perfect match for the garden salads and other light dishes we serve using lots of fresh herbs. And it is one of the very few wines that will still taste great with fresh asparagus.

Food Pairings:
Serve with summer salads, raw oysters, grilled fish/salmon, chicken, pork and the always healthy grilled asparagus and tomatoes.

When serving a cheese platter choose mild acidic cheeses such as goat cheese, feta cheese, pecorino romano, and extra sharp cheddar cheeses. I like to serve a fruit and cheese platter on a lazy day when we don't feel like cooking. It's filling and you can sit for hours relaxing and enjoy the company.


Salute!
Winelady Cooks

Gnocchi With Peas

I'm feeling over-stuffed with BBQ. Summer just started and I've had more than I can chew in one weekend.

I'm one of "hot dog's" biggest fans, but it's time for a change. I'm ready for meatless pasta, I'm craving pasta, I'm eating pasta all week! ! ! ! !, well, maybe not all week, just tonight.

Gnocchi is a favorite for many reasons. It cooks fast, and they are freshly made (though not by me).

I confess that because of time constraints I don't make homemade pastas. So I buy fresh when I'm out of time and need to make something quick and delicious for dinner. It's a perfect balance . . .!

For my quick gnocchi dish I added peas. If you can get fresh peas at the farmers market or growing peas in your garden how delicious they will be in this dish. If not, frozen peas will be perfect.

This is really very easy and it's a good dish for vegetarians.

Gnocchi With Peas
Ingredients

• 12 oz. gnocchi cooked according to directions
• 1 cup peas cooked
• 2 TBLS. olive oil
• 2 TBLS. butter (I use smart balance)
• 1 tsp. chopped fresh mint OR chopped fresh basil
• grated pecorino romano cheese to taste
• salt and pepper to taste

Directions

1. Cook gnocchi according to package directions (usually 2-5 minutes) and drain (save a little of the pasta water).
2. Cook the peas and add to the hot gnocchi.
3. Heat the oil and butter in a saute pan. When butter is melted add the gnocchi and peas and saute a minute or two. Add the herbs and salt and pepper, and if too dry add the saved pasta water.
4. Serve and top with grated cheese.

Since it's summertime and the livin' is easy, pour a glass of Sauvignon Blanc.   


Mangia!
Winelady Cooks

I've shared this recipe:
Turning the Table Thursday
Hearth and Soul
Simply Delish