Roasted Tomato Basil Soup with Green Garlic-Fried Croutons
Fresh tomatoes are roasted then simmered in vegetable stock with sweet peppers and fresh basil, then topped with green garlic-fried croûtons, Asiago cheese and a drizzle of fruity, raw olive oil.
Roasting intensifies the flavor of the tomatoes, roasted yellow pepper adds sweetness and the fried green garlic adds a mellow bite. Plenty of black pepper, fresh basil, olive oil and sharp cheese tie it all together..
Roasted Tomato Basil Soup with Green Garlic-Fried Croûtons, Asiago & Raw Olive Oil
3 pounds fresh, ripe tomatoes, divided
1 1/2 cups strong, homemade vegetable stock
1/2 red, yellow or orange bell pepper, blistered
3-4 bulbs green garlic plus a little of the green tops, slivered
handful fresh basil leaves, chiffonade-cut, divided
good quality raw olive oil
day-old sprouted wheat bread, cubed
1 tablespoon pastured butter
Asiago or Parmesan cheese, grated
coarse sea salt & freshly-ground black pepper
Wash and core tomatoes. Cut a small x at the pointed end of half of the tomatoes and plunge into boiling water for 30 seconds. Allow to cool enough to handle, then slip the skins off, dice the tomatoes and add to a heavy pot along with the vegetable stock. Bring just to a boil, then reduce heat to medium-low and cook uncovered until reduced and darkened, about 30-40 minutes.
Broil the other half of the tomatoes with the bell pepper until blistered and somewhat blackened. Place on a plate, cover with an inverted bowl and allow to steam for 5 minutes. Once cool enough to handle, slip most of the skin from the tomatoes, chop and add to the soup pot. Peel and dice the peppers and add to the along with 3/4 of the basil.
Melt butter in a heavy skillet over medium heat. Add bread cubes and green garlic and fry until the croûtons are golden brown. Sprinkle the croûtons with the grated cheese while still hot, then scoop the green garlic into the soup. Simmer uncovered 15 minutes, then season to taste with salt and pepper.
To serve, ladle soup into bowls, drizzle with olive oil and garnish with warm croûtons and reserved fresh basil.
Breakfast
Pancetta, raw milk cheddar cheese, slow-roasted tomatoes, pastured egg fried in butter and fresh sautéed jalapeños on sprouted wheat toast..
Pancetta, cheddar, slow-roasted tomatoes, fried egg & sautéed jalapeños on sprouted wheat toast
You won't find this at the drive-through..
Over-fed and Malnourished?
The Standard American Diet (SAD for short) has been linked to the explosion of obesity, heart disease, diabetes and even some forms of cancer. At the same time, many Americans are lacking in numerous critical nutrients including Vitamin D, Omega-3 and a wide range of minerals.
Heavily-processed foods are full of chemicals, salt, sugar and unhealthy fats and lacking in wholesome nourishment. We are slowly starving even as we become fatter. And more sick.
Recently, Michael Pollan (Food, Inc., Omnivore’s Dilemma) appeared on Oprah and discussed many of these same issues. We think that’s a fine place to start.
Please join with us in encouraging Oprah to continue the dialogue and effect real change. Be part of the Real Food Revolution!
Tuesday Twister
Each Tuesday, fellow blogger Wardee (aka the Dairy Diva) encourages us to take a look back at what we’ve had going on, twisting, in our kitchens over the previous week. While I’ve been too busy to post a lot lately, I certainly haven’t stopped eating :-)
1) Roasted Broccoli Risotto with homemade vegetable stock, asiago, safflower stamens and toasted pine nuts. A Meatless Monday dish.
2) Criques au Caviar, light potato pancakes with spring onions, homemade crème fraîche and domestic caviar..
3) Tulsi Chai, ripped from the pages of The Herb Companion, a soothing and healing decoction of holy basil, green tea, fresh ginger, cardamom, cinnamon, cloves and nutmeg with fresh milk and a touch of raw honey..
4) Adobo-fried Pork with salsa fresca and chunky guacamole. Three cheers for an extended growing season!
5) Green Chili Stew with Fried Black Beans and Roasted Chicken, Hatch chilies and roasted tomatillos simmered in chicken stock thickened with fresh corn flour and served with cumin-fried black beans and garlic-roasted chicken..
6) Korean-style BBQ Short Ribs marinated in soy, sesame, fresh ginger and scallions, served taco-style in a butter lettuce cup with black bean garlic paste, fermented kimchi and Sriracha sauce.
So, there you have it. What say we head over to the home of the Twister and see what wonders await..
Who’s protecting farmers and consumers from GE contamination? Not the USDA..
From The Center for Food Safety
Docket No. APHIS-2007-0044
Regulatory Analysis and Development
PPD, APHIS, Station 3A-03.8
4700 River Road Unit 118
Riverdale, MD 20737-1238
USDA’s basic mission is “protecting American agriculture.” Yet in the draft EIS (APHIS-2007-0044) USDA refused to even consider any options that might protect organic and conventional agriculture from contamination and the resulting loss of markets and ability to sow the crop of their choice. USDA analyzed only two options in the EIS: 1) Full approval, allowing GE alfalfa to be grown and sold without restriction like any other crop; and 2) No action, meaning GE alfalfa could only be grown under USDA permit, as at present. USDA’s “all or nothing” approach leaves un-analyzed any potential options to protect farmers. This is contrary to law and logic. USDA should protect all farmers, not just those growing Monsanto’s patented crops.
Additionally, USDA acknowledges that GE alfalfa may contaminate organic and conventional alfalfa, but claims that Monsanto’s seed contracts require measures sufficient to prevent such contamination, and that there is no evidence to the contrary. But in the lawsuit requiring the EIS, the Court found that GE contamination had already occurred in the fields of several Western states with these same business-as-usual practices in place. In fact, contamination of organic and conventional seeds and crops is widespread and has been documented around the world. A recent report documented 39 cases in 2007 and more than 200 in the last decade. The harms incurred by farmers and food companies from GE contamination are many and include: lost markets, lost sales, lower prices, negative publicity, withdrawal of organic certification, expensive testing and prevention measures, and product recalls. Looking to Monsanto to protect farmers from contamination by their own product is a complete abdication of USDA’s duties, akin to leaving the fox to guard the hen house.
Finally, USDA concludes that GE alfalfa will cause production to shift to larger farms but that these economic shifts are “not significant.” Small, family farmers are the backbone and future of American agriculture and must be protected. According to Farm Aid, thousands of small, family farmers are under extreme economic pressure and are pushed off their land each year. The very existence of the family farm is at risk and a shift in production from small farms to larger farms in the nation’s fourth-largest crop substantially increases that risk.
Please protect farmers’ and consumers’ right to choose organic and non-GE crops and foods by rejecting the deregulation of Monsanto’s GE alfalfa.
Sincerely,
Green Chili Stew with Fried Black Beans and Garlic Roasted Chicken
Hatch chilies and roasted tomatillos are simmered in chicken stock thickened with fresh corn flour and served with cumin-fried black beans and garlic-roasted chicken..
Green Chili Stew with Fried Black Beans and Roasted Chicken
For the Beans
1 cup dried black beans
3 cups filtered water
1 teaspoon cumin seeds
1 tablespoon leaf lard
1/4 teaspoon epazote
1/2 teaspoon Mexican oregano
1/4 cup yellow onion, diced
1/4 cup fresh tomatoes, diced
sea salt and freshly-ground black pepper
Rinse beans and pick over. Put in a bowl, cover with cool water and allow to soak overnight. Drain, rinse and put into a heavy saucepot with 3 cups of filtered water. Bring to a boil, then reduce heat and simmer until tender, about 1 hour. Drain, reserving some of the liquid and set aside.
Toast cumin in a dry skillet over medium heat until fragrant. Add lard, onions and tomatoes and cook until onions are brown and tomatoes have lost their shape. Add beans, a little bean cooking water, oregano and epazote and simmer, uncovered until tender, about 20 minutes. Add a little water if necessary to keep beans from drying out. Mash beans with the back of a wooden spoon and season to taste with salt and pepper.
For the Chicken
fresh chicken pieces
1 tablespoon pastured butter
2 cloves garlic, minced
1 teaspoon smoked paprika
1/4 teaspoon chipotle powder
sea salt and freshly-ground black pepper
Melt butter over medium heat then add garlic, paprika and chipotle and allow to steep 15 minutes. Rinse chicken and pat dry. Brush liberally with butter mixture and season with salt and pepper. Roast in a 375 degree oven, turning twice until juices run clear, about 35 minutes.
For the Green Chili Stew
1 pound tomatillos
1/3 pound fresh Hatch or Anaheim chilies
1 cup chicken stock (preferably homemade)
1/4 cup fresh cilantro, chopped
1 teaspoon vinegar
2 cloves garlic, minced
1/4 cup white onion, minced and rinsed
1/2 teaspoon piloncillo or rapadura (optional)
1 1/2 tablespoons coarse corn flour
sea salt and freshly-ground black pepper
Remove stems and husks from tomatillos and rinse. Split in half across the equator then place face down in a heavy skillet and roast until browned. Transfer roasted tomatillos to the bowl of a food processor and coarsely pulse together with chilies, cilantro, garlic and onion. Transfer mixture to a heavy saucepan, add 1/2 cup chicken stock and bring to a boil. Reduce heat, add vinegar and piloncillo and simmer 20 minutes. Add corn flour, stir and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.
To serve, spoon fried beans in the center of a serving plate, Ladle green chili stew around the perimeter, then arrange pieces of roasted chicken over the top. Garnish with chopped cilantro and dress with crèma Mexicana or sour cream.
Follow me on twitter
