Monday, September 7, 2009

Labor Day Wk End

Wow, where did time go? I've been trying to do so many different things,but never seem to get them all wrapped up. I've been trying to be very supportive of DD#2, she is finding that "being the boss" isn't an easy task by any means..although it is getting better day by day and time will help her in the end. I have no doubt she will prevail all the lumps and bumps :) DD#1 is heading back to work tomorrow after her 3 wk. re-coop from surgery and is looking good :)
Derby is standing here looking up, she is smelling the dinner plate in front of me which has left-overs from our dinner last evening to Ruth's Chris. We took advantage of the summer special 3 course meal for $39.95 per person. We had a gift certificate for $150 and the total was $168 without tip..not bad!! Alison had the house salad, a 6oz petite filet mignon topped with 3 shrimp and mashed potato side, Walt had the roasted tomato soup with crab,(I had to recreate,without crab this time) and then 3 crab cakes with sautéed mushroom side, I had the roasted salmon with roasted tomato sauce and a green bean and garlic side. Tonights menu was awesome and Alison added a 1.32 lb. lobster,and we ate the left over salmon and crab cakes with an added lemon butter caper sauce with wine that Walt whipped together! YUMMO!!!
Roasted Tomato Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lbs tomatoes, cut in half lengthwise
5 garlic cloves, unpeeled
4 Tbs olive oil
1 tsp kosher or sea salt
freshly ground black pepper
1 medium onion, chopped
1 tsp dried oregano
2 tsp sugar
1 Tbs butter
3 cups chicken stock
1/2 cup heavy cream ( I did NOT put cream in)

1. Arrange tomatoes, cut sides up, on a large baking sheet lined with heavy
duty aluminum foil (makes for easier clean up). Add unpeeled garlic to
tomatoes. Drizzle 3 tablespoons of the olive oil all over the tomatoes and
sprinkle with salt and pepper. Roast tomatoes for 1 hour, let tomatoes cool
for a little while and then peel garlic.

2. Cook onion, oregano and sugar in 1 tablespoon of olive oil and the butter
in a very heavy pot over medium heat, until onion is soft, about 5 minutes.
Add tomatoes, garlic and stock and simmer, covered, for 20 minutes.

3. Place an immersion blender into the pot and puree the soup. If you do not
have an immersion blender *(promise yourself to go buy one), pour the soup
into a regular blender and puree. You may have to do this in batches, if you
use a regular blender. Force pureed soup through a strainer to remove skins
and seeds. Pour strained soup into a small clean pot, stir in cream and
taste for salt and pepper. Simmer just a couple of minutes to reheat.

4. Ladle soup into bowls and place a Parmesan crisp on top. Serve another
crisp on the side.

Nutrition (calculated from recipe ingredients)
Calories: 1540
Calories From Fat: 1039
Total Fat: 117.6g
Cholesterol: 193.6mg
Sodium: 2435.9mg
Potassium: 5276.4mg
Carbohydrates: 102.9g
Fiber: 24.8g
Sugar: 63.7g
Protein: 35.5g

Recipe Author: adapted from Gourmet

* I strained the seed,skins and then I added a few tbs of chicken broth and put the goodies into my fod processor and added to the soup! gave the great depth of flavor of roasting!

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