Market Basket had plum tomatoes for 99 cents and it was a raw day so………Most think of the instant pot recipe as quick and easy, throw it in and press a few buttons and walk away. This is one of my favorite soups and I figure I would try it in the Instant Pot but the prep like roasting the tomatoes does take some time. I suppose one could buy some roasted tomatoes to skip that step there are even some smoked fired roasted tomatoes would also save about 40 or so minutes. I also did my own smoked tomatoes last summer and here is the stove top recipe basically the same.
Anyway I choose the oven this day to roast my tomatoes.
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions – about 2 onions
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- A good pinch of crushed red pepper flakes about 1/4 teaspoon
- 1 (28-ounce) canned whole plum tomatoes, with their juice
- 4 cups fresh basil leaves packed (save small amount for garnish)
- 1 teaspoon fresh thyme leaves
- 1 quart chicken or vegetable stock
- Add a red pepper sliced in half and seeded and white vein removed or two to the tomatoes while roasting
- 3-4 cups fresh Cilantro or mix of both basil and cilantro.
- Fresh or frozen corn (use if using cilantro the combo is great)
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper I also add a small amount of dried basil or even crushed dried rosemary. Spread the tomatoes in 1 layer on a baking sheet, drizzle any left oil mixture and roast for 45-55 minutes. I like them to get caramelized.
In the instant pot, sauté the onions with 2 tablespoons of olive oil, the butter and red pepper flakes for 10 minutes, until the onions start to brown then add and garlic for about 30 seconds . You’ll kow when you get that great garlic smell. Add the canned tomatoes, basil and or cilantro, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Seal and press soup button it defaulted to 30 minutes. I was going to try it with venting but I screwed up so that will be next time.
Pass through a food mill fitted with the coarsest blade. Taste for seasonings. ou can add corn at this point if you want frozen or fresh. Chiffonade small amount of the basil and sprinkle over soup when served. Serve hot or cold. Alternatively you can put in blender instead of food mill.
Chiffonade :Arrange the leaves in a stack, roll them up cigar-style, and slice the roll as thinly as you can. The word for this technique (should you care to brush up on your French while you slice) is chiffonade (shihf-uh-NAHD).
Here is another poppy seed dressing I’ve been making.
A sweet Poppy Seed Dressing
Perfect for fruit and vegetable salads, this makes any side dish taste like dessert!
Was great drizzled on Chicken
- 1/2 cup vegetable oil or light olive oil
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1 teaspoon poppy seeds
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
In a jar with a tight-fitting lid, combine oil, vinegar, sugar, poppy seeds, mustard, and salt. Shake vigorously and allow flavors to blend at room temperature, at least 30 minutes.
This can also be put in a blender
Lyn was going through a poppy seed dressing thing for a short while I found the store bought just too sweet and figured it could make it at home cheaper also.
I tried a few and will post separately since this is my cook book so to speak.
this one was from “The cafe sucre farine” and I borrowed their picture
3 tablespoons fresh squeezed lemon juice
2 tablespoon honey
1 tablespoon finely grated fresh ginger
½ cup extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 ½ teaspoons poppy seeds
This is a hard one
Place all ingredient in jar and shake well. Alternatively place in a blender and give it a few spurts. this come out a more creamy dressing.
I had and my 3 year old niece would say a situation here with the last batch I made. I was making a double batch and the container I like very much broke. I’ll write them and they should replace, they are very good about that this is not my first time I guess I’m rough on them. I held back the tears and dumped it into the blender as Lyn suggested.
Chef’n Emulstir Salad Dressing Mixer
Then got replaced with lets see what they send next
A taste of Passover. Since our regular Eastover crew was not available and Mike had been hinting about having a candied corn beef, I jump at the chance. We had bought 2 corned beefs on ST Patrick day weeince our regular Eastover crew was not available and Mike had been hinting about having a candied corn beef, I jump at the chance. We stated with Charoset and matzo sandwiches then went to matzo ball soup and then the candied brisket. I’ll put the recipes up later.
- 4 large eggs
- 2 tablespoons chicken fat or vegetable oil
- 1/4 cup seltzer, club soda, or chicken broth
- 1 cup matzah meal
- Salt and freshly ground pepper to taste
- N/A freshly ground black pepper
- 1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
- 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
- 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.
- 1 cup walnuts
- 1 cup raisins
- 1/2 cup fresh orange juice
- 1/4 cup kosher red wine (such as Manischewitz)
- 1/4 cup honey
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon ground cinnamon
- kosher salt
- 2 crisp apples (such as Gala or McIntosh), peeled and roughly chopped
I chopped and mixed everything I did not have Manischewitz so I had a open bottle of Sullivan cabernet which worked very nicely.
1 5 to 7 lbs cornedbeef
1 cup ketchup
1/4 cup apple cider vinegar
1/3 cup firmly pressed brown sugar
2 tablespoons Dijon mustard
Cover the cornedbeef in water bring to a boil with without the spice package.
Drain water and cover agian add then peppercorns and cloves and the spices usually packaged with the cornedbeef. Simmer for about 4 hours or until fork tender.
While this is simmering combine the ketchup, vinegar, sugar and mustard and heat mediummhat until bubbly. I might also add a small amount of the pineapple juice.
Place in roasting pan and slather with the sauce, cover with either crushed or sliced pineapple. Roast about 30 minutes basting with left over sauce occasionally. I Like to finish off under broiler for a few minutes.
Matzo ball soup
I grew up with a very brothy soup with sliced carrots. I will use box of matzo ball mix but add about 1/3 cup of soda water for a light and fluffy texture. I used maybe 2 tablespoons of oil. Very similar to this
So whole foods had whole organic chicken on sales so we bought 2. I went to make a quick butter milk brine but the powered buttermilk can was empty. So I made a quick yogart brine put one chicken in the fefrig. While we were out later grabbed a new can of buttermilk came home and did the other in that. Now we have 1/2 of each for meals this week. Made this before https://stevesacooking.com/2017/11/07/buttermilk-marinated-roast-chicken-recipe/
There is just so much that can be done with left over roasted chicken always ending with a soup or freezer broth.