Autumn Vegetable Soup
The days are still warm but cool nights have me craving soup. This recipe is adapted from one in Fine Cooking magazine.
The days are still warm but cool nights have me craving soup. This recipe is adapted from one in Fine Cooking magazine.
This recipe comes from “ Homestyle Family Favorites Annual Recipes 2008 .” Hope you still have some basil in your garden.
This recipe was first published in Fine Cooking magazine.
Loved getting cucumbers back again – perfect for a Greek salad. This one came from seriouseats.com but there are a million variations. This one salts the tomatoes and cucumbers to get rid of some of the water, and rinses the onion to calm a little of its bite.
Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside. Process cucumber, peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while…
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Shared by subscriber Robin Rosen.
Source: marthastewart.com
There are a million ways to stuff a tomato. Here’s one more.
So many tomatoes! And in their travels from farm to us, a few of them got bruised along the way.
Here’s my general plan of attack for tomatoes. I sort through them and set aside the ones that are perfect and will live to be enjoyed another day.
For the ones with bruises and the occasional very soft spot, I rinse them and then cut out all the bad spots. Chop the remainder with olive oil, garlic and herbs of my choice, and then season with salt and pepper. Now I have a no-cook pasta sauce that can sit in the refrigerator getting better and better for a couple of days. Here’s a more formal recipe.
This is an adaptation of an African street food dish called Abala. In Senegal, the little packets are wrapped in banana leaves. At one time I had a banana tree in my yard, and could harvest my own banana leaves for wrappers. I used them to make a Burmese dish of steamed sweet rice – yum. But I digress. If you don’t have your own banana tree, there are plenty of banana leaves for sale at the DeKalb Farmers Market in both fresh and frozen form, and probably at any store that caters to a Caribbean or African customer base.
Or – make it simple – use corn husks as I suggest here. Those are pretty ubiquitous these days.
Just reading through the recipe will remind you that many cultures have leaf-wrapped dishes with a starch – like field peas or corn masa – surrounding a savory filling. And the relish here? If this were a recipe from Mexico, we’d be calling it pico de gallo.
Unlike melons, okra is one tough vegetable. This old-time recipe is a great way to enjoy and truly, cooking the okra in tomatoes seems to cut down on the “slime” factor. But full disclosure – I love okra in any form, I never get the “it’s slimy” contingent, so can’t promise this still won’t seem “slimy” to the okraphobe.
By the way, perfectly fine to eat the little okra caps, as long as the okra is small and tender, like the ones we’ve been getting.
If you cooked and froze some of the corn bounty from earlier this year, then you’ve got a cup of frozen kernels perfect for this dish. If there’s no fresh, or your own fresh-frozen, corn available, it’s ok to use commercial frozen corn (the only frozen vegetable you’ll ever find at my house), or just skip it. Try adding a cup of diced squash instead. Or in addition to the other vegetables. It’s up to you.