First, here is the Cooking Channel's Link to this great recipe:
http://www.cookingchanneltv.com/recipes/giada-de-laurentiis/hearty-tomato-soup-with-lemon-and-rosemary-recipe/index.html
I watched Giada's Show on a cold, raining evening and I thought the soup recipe looked absolutely delicious. I thought it was the perfect night for soup and I thought I had most of the ingredients. I discovered, I did not have all the ingredients, so I improvised. I did not have the Cannellini Beans, fresh rosemary, fresh Lemon or the Creme' Fraiche.
Here's my variation of the above link I provided from the cooking channel Giada's soup is named Hearty Tomato Soup with Lemon & Rosemary. My soup is named:
Hearty Tomato Soup with Rosemary
4 Tblsp of Butter
1 Large Onion chopped
6 Carrots, peeled and chopped
3 Garlic Cloves Chopped
Put the butter in a large Soup Pot, Melt the butter on Med High heat. Add the remaining ingredients and cook until tender (4 - 5 min)
1 28 oz can of crushed tomatoes
1 28 oz can of whole, peeled tomatoes
3 cups of chicken broth
1 bay leaf
3 teaspoons of dried Rosemary
1 teaspoon of Cayenne Pepper
2 teaspoons of Paprika
1 teaspoon salt
1 teaspoon black pepper.
Add to the tender veggies above...Bring to a boil...reduce heat and simmer for 30 min. Remove Bay Leave and in batches, Puree the soup in a blender...Pouring the pureed soup back into another soup pot to keep warm on the stove.
Mix a cup of sour cream, 1 teaspoon of Rosemary and 1 teaspoon of Lemon juice. Add Dollups of the mixture to the bowls of soup.
Comments: I think Giada's recipe on The Cooking Channel is perfect. I think the Cannellini Beans would be great and I want to try the Creme' Fraiche instead of Sour Cream.
Additions I liked and will keep for the future. I do like the additon of the Paprika...gives it a little smokey flavor. For some reason, I like the thought of more carrots. Not sure it changes the flavor all that much. Makes me feel healthier..LOL ! Also, I like the soup better with a tad bit more Cayenne Pepper. It gives the soup a tad more spice, but the sour cream or Creme' Fraiche softens it. Genius on Giada's part.
Now get out there and try it !! Thanks Giada & The Cooking Channel for a great recipe.
Sunday, October 30, 2011
Saturday, October 8, 2011
A Novice Foodie - Let the Journey Begin !
I just love to cook ! Whether cooking for just me, the family or 100, I just love to jump in the kitchen and create good food. Over the years, I have become a pretty decent cook, but there is so much more to discover, create and share!
My first real first experience with cooking began with my very first job. I was a Manager for a Group home for Developmentally Disabled Adults. Part of my responsibilities included providing 2 meals a day; Breakfast and Dinner. At this point in my life, I had learned to boil water pretty well, but that was about it ! I spent a week training with the interim, and most of the training surrounded about my inability to cook . Inez, the elderly interim, spent a week trying to teach me to prepare simple food that wouldn't make any one sick !! LOL ! I had a notebook and we spent hours with her reciting recipes from her memory. Apparently, she was a good teacher, no one got food poisoned and no one ever starved!
My culinary journey continued after leaving the former job. I married and my new wife was not a cook at all. I had a couple of years experience by now, so feeding the family fell to me. Over time, I became an average cook and had a few good recipes under my belt. I enjoyed having dinner guests and had lots of folks over throughout the years.
The journey expanded when a young couple, within the church I attended, could not afford a caterer for their weddding. Another lady and myself , volunteered to cater the wedding reception. Much to my surprise, it was a success. Word spread of my new found ability and over the next 2 years I stayed busy, catering weddings and events. I loved it, but was the hardest work I have ever done. The little money I did make, I put back into the business, buying the necessary serving pieces. After 2 years of weekends full of events, I had to have a break. I, either, needed to buy a store front and expand or shut "her" down. Being I was raised to never take a risk, I stopped taking new clients and eventually stopped catering. A decision, I have regretted throughout the years.
Following the decision to no longer cater, life reverted back to the "normal" day in and out. I still enjoyed cooking for friends and family, but became much more routine and not very exciting. Finally, the kids turned into teenagers and any creativity with our meals went out the window. I was now challenged to just keep up with the sheer volume of food , necessary to satisfy their appetites.
"Empty Nest" is upon me. The kids are all out or almost out of the house. My food bill has reduced significantly and I now am cooking for only me. When off from work, The Cooking Channel is playing in the background. I just love the Chefs on the Channel. Giada and David Rocco teach me Italian. Laura Calder and Julia teach me French, while Ingrid Hoffman teaches me the best of Americana with a strong Latin flavor. Chuck Hughes, Bobby Flay and Jamie Oliver are just great in their own genres.
The Cooking Channel Chefs have peaked my interest in cooking creatively again. I have learned so much. I have been encouraged to purchase fresh herbs instead of the dry ones. Yes, the fresh herbs are better. I have been encouraged to stretch my palette and try new chesses and new recipes. Thus far, I have learned how to make a perfect Panned Fried Steak. Giada has taught me to make a Rosemary, Tomato Soup. All the chef's have encouraged me to try fresh mozzarello. O gosh , was it good. I have been encouraged to use herbs in ways I had not considered. I have taken food risks based upon instinct and have been successful, thus far.
Now, the next part of the journey continues. Now , it's time to continue to discover new recipes and techniques, and create some new and creative foods, and share what I have learned. Hence, "The Fanciful Foodie". Join me on the journey as I try recipes from my favorites Chef's on The Cooking Channel. Some recipes may be altered slightly based upon the ingredients available to me, but I hope to remain true to the original. I will comment and make suggestions based upon my learnings. I hope my blog, not only encourages me, but encourages you, the reader, to Discover, Create and Share new food ideas.
My first real first experience with cooking began with my very first job. I was a Manager for a Group home for Developmentally Disabled Adults. Part of my responsibilities included providing 2 meals a day; Breakfast and Dinner. At this point in my life, I had learned to boil water pretty well, but that was about it ! I spent a week training with the interim, and most of the training surrounded about my inability to cook . Inez, the elderly interim, spent a week trying to teach me to prepare simple food that wouldn't make any one sick !! LOL ! I had a notebook and we spent hours with her reciting recipes from her memory. Apparently, she was a good teacher, no one got food poisoned and no one ever starved!
My culinary journey continued after leaving the former job. I married and my new wife was not a cook at all. I had a couple of years experience by now, so feeding the family fell to me. Over time, I became an average cook and had a few good recipes under my belt. I enjoyed having dinner guests and had lots of folks over throughout the years.
The journey expanded when a young couple, within the church I attended, could not afford a caterer for their weddding. Another lady and myself , volunteered to cater the wedding reception. Much to my surprise, it was a success. Word spread of my new found ability and over the next 2 years I stayed busy, catering weddings and events. I loved it, but was the hardest work I have ever done. The little money I did make, I put back into the business, buying the necessary serving pieces. After 2 years of weekends full of events, I had to have a break. I, either, needed to buy a store front and expand or shut "her" down. Being I was raised to never take a risk, I stopped taking new clients and eventually stopped catering. A decision, I have regretted throughout the years.
Following the decision to no longer cater, life reverted back to the "normal" day in and out. I still enjoyed cooking for friends and family, but became much more routine and not very exciting. Finally, the kids turned into teenagers and any creativity with our meals went out the window. I was now challenged to just keep up with the sheer volume of food , necessary to satisfy their appetites.
"Empty Nest" is upon me. The kids are all out or almost out of the house. My food bill has reduced significantly and I now am cooking for only me. When off from work, The Cooking Channel is playing in the background. I just love the Chefs on the Channel. Giada and David Rocco teach me Italian. Laura Calder and Julia teach me French, while Ingrid Hoffman teaches me the best of Americana with a strong Latin flavor. Chuck Hughes, Bobby Flay and Jamie Oliver are just great in their own genres.
The Cooking Channel Chefs have peaked my interest in cooking creatively again. I have learned so much. I have been encouraged to purchase fresh herbs instead of the dry ones. Yes, the fresh herbs are better. I have been encouraged to stretch my palette and try new chesses and new recipes. Thus far, I have learned how to make a perfect Panned Fried Steak. Giada has taught me to make a Rosemary, Tomato Soup. All the chef's have encouraged me to try fresh mozzarello. O gosh , was it good. I have been encouraged to use herbs in ways I had not considered. I have taken food risks based upon instinct and have been successful, thus far.
Now, the next part of the journey continues. Now , it's time to continue to discover new recipes and techniques, and create some new and creative foods, and share what I have learned. Hence, "The Fanciful Foodie". Join me on the journey as I try recipes from my favorites Chef's on The Cooking Channel. Some recipes may be altered slightly based upon the ingredients available to me, but I hope to remain true to the original. I will comment and make suggestions based upon my learnings. I hope my blog, not only encourages me, but encourages you, the reader, to Discover, Create and Share new food ideas.
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