I love food, that’s no secret, and I’m a big guy, but it’s rare that eat until I’m sick (except for the holidays).

I ate until bursting yesterday and today because of the two things we made. This is the first.

This Mexican Chicken Tortilla soup is amazing. Subtle spice, very Mexican, and Bridget shredded the chicken to make the consistency of the entire dish just perfect.

We garnish it with sour cream (this is a photo of left-overs without sour cream because I wasn’t happy with any of my first photos), cheese and tortilla chips.

It’s soup, but eat enough of anything and you’ll get stuffed. Believe me, you won’t be able to get enough of this one.

Okay, so tomorrow we’re posting an amazing dish (hint: lemons and mac & cheese).


Vine Ripe & Roasted

July 2, 2007

Roasted tomato soup is something I make a lot in the cooler months, but I have tons of tomatoes coming out of the garden, and there’s only so much sauce and so many sandwiches I can take. So soup it is. I also always use plum tomatoes in this recipe, but this time I used not-plums (and some were even still a little green).

I quarter the quasi-ruby beauties and spread them on a sheet pan. I pour over 1/4 cup olive oil (plus 2 tblsps.), 2 tblsps. Kosher salt and a nice cracking of pepper. Toss the toms to get them well-coated and slide them into a 400 degree oven (place the rack in the upper part of the oven for good charring) for 45 minutes.

Near the end of the roasting time, saute 2 chopped onions and 6 cloves of garlic in 2 tblsps. of unsalted butter, an equal amount of olive oil and a nice sprinkling of red pepper flakes.

I usually just soften the onions, but this time I took them way further and got a nice, caramelly color on them. (Note: if you’re going to cook the onions longer, wait to add garlic so it doesn’t burn and bitter up on you)

When the onions are where you want them, add a 28oz can to crushed tomatoes, 1 quart low sodium chicken stock (not broth), 1 tsp. fresh thyme, 4 cups of fresh, whole basil leaves and the roasted toms with their juices. Bring it to a boil, reduce heat and simmer for 40 minutes.

Serve it chunky, or blitz it with a hand-held food mill. The next day it’s always better. This will be lunch for the week. Make it a meal by serving it with Aged English Cheddar sandwiches on really good bread.