soup…recreating the leftovers

Though it’s April 16th, it’s a cool, windy, overcast day here in TN.  Soup seemed like the perfect lazy Saturday afternoon lunch.
There is no recipe for this soup….I used my leftovers, as have many cooks through the centuries.  

Into a large pot, I added:

  • 13 frozen roma tomatoes, previously roasted with olive oil, balsamic vinegar, a little sugar, salt, and pepper
  • 16 oz frozen very thick turkey stock, made from the Thanksgiving turkey carcass
  • 10 oz frozen slow-cooker cooked chickpeas
  • 3/4 of the frozen ‘Garlicky Sesame-Cured Broccoli Salad’ recipe from my new cookbook, “In the Kitchen with a Good Appetite” by Melissa Clark
  • 2 cups water
  • 1 small can tomato paste
  • no seasoning was required, as all ingredients were previously seasoned
I turned the stovetop eye to very low, covered the pan, and let the ingredients simmer for about 3 hours.
The roasted roams add such intense flavor, and the broccoli maintained a bit of crunch.  Ladled into my pottery dish, the soup was warm and rich and very flavorful.

(photos taking using my iPhone 4, Camera+ app, and natural light)



Quiche w/roasted cauliflower and oven roasted tomatoes

Parmigiano-Reggiano, roasted tomatoes, herbed heavy whipping cream

quiche curst, ready to cool – I shaped this using a 6″ cake pan; this helped me roll the crust into…

…a pretty round shape

lining the pottery baking dish with the herbed quiche crust

cool and cut

Quiche Crust (adapted from Rachel Allen Bake here)
200 gr flour
1/4 t salt
Rub into flour, 100 gr cold butter until mealy in texture
Add one egg, whisked to break yolk
Toss lightly the egg and flour/butter mixture
(you may need a few drops of water if the egg is small)
Shape crust into circle and refrigerate 45 minutes
Remove pastry from refrigerator
Roll to 1/8″ circle
Place in baking dish
Blind bake @ 350 degrees for 35 minutes; remove beans; bake an additional 10 minutes; cool completely
Quiche Filling

Whisk together:
250 ml heavy whipping cream
4 eggs
pinch of nutmeg
pinch of cayenne pepper
1/2 t grated lemon rind (fresh would be better, but I use dried powder from Penzey’s)
pinch of salt
pinch of Herbes de Provence
(adjust spices to your taste)
Layer into quiche shell:
1 head oven roasted, seasoned cauliflower, cut into small pieces
1/2 c grated Parmigiano-Reggiano cheese
6 oven roasted roma tomatoes
(or choose vegetables of your choice)
Bake at 350 degrees F for 50-60 minutes, until center of quiche is properly baked (insert knife in center- it should come out clean)

roasted tomatoes become pizza sauce

I pureed 6 roasted roma tomato halves (here’s the link to the roasted tomato blog post) and I had instant pizza sauce.
The pureed roasted tomatoes / pizza sauce needs no ingredient additions to achieve great flavor. Everything was added during the roasting stage.
Add a little browned sausage and some shredded cheese. Transfer from bread peel to a very hot, hot baking stone in a very hot oven. The semolina in the image above helps the pizza slide off the peel and onto the stone, and it adds a little crunch to the bottom of the pizza.

concentrated tomato flavor

I’m a southern girl and I don’t like tomatoes. There…I’ve said it…

And then I tried Barefoot Contessa’s Roasted Tomatoes page 183 (recipe here). I made a few adjustments based on other blog postings I have read, and I now have a tray of delicious garlic/vinegar/caramelized goodness. As I tasted these hot from the oven, the concentrated flavors begged to be used on pizza or in anything pasta, or just smeared on bread (or my finger).
I roasted the tomatoes at 300 degrees for about 3 1/2 hours.