Thursday, October 25, 2012

on foxes + marshmallows.



this fox [who was rescued from a fur farm when he was a kit] loves his marshmallows - and he is the perfect way to sweeten your thursday.

Wednesday, October 10, 2012

tomato-buttermilk soup.

it's fully autumn here, and that means it is SOUP SEASON.

my favorite season.



tomato-buttermilk soup.

3 28 ounce cans of san marzano tomatoes, whole and peeled
half a cup of dark brown sugar
1/3 a cup of buttermilk
1 tablespoon of maple syrup
3 leeks, sliced thinly
olive oil
black pepper to taste
salt to taste
itty-bitty-BITTY bit of cinnamon
chili powder to taste

1.set the oven to 375 degrees.

2. take the tomatoes from the can and spread them in a baking dish. sprinkle the dark brown sugar over the tomatoes and then press the sugar into them gently. SAVE THE JUICE IN THE CANS. SAVE. IT.

3. put the tomatoes into the oven to roast for at least one hour, two if you can swing it depending upon your oven. you want your tomatoes to turn slightly brown and gooey - but don't burn them!

4. meanwhile, in a large dutch oven or heavy-bottomed soup pot, heat the olive oil over medium to low heat. toss in the sliced leeks and cook them slowly.

5. add the tomato juice to the leeks. continue to cook slowly. you don't want this at a roiling boil - you want to gently coax the flavor from the leeks.

6. when the tomatoes are finished roasting in the oven, pull them out. using tongs, place them into the dutch oven.

7. CAREFULLY tip the baking dish to pour some of the syrupy tomato juice into the pot.

8. using a hand blender, puree the mixture in the pot. ALWAYS be sure to turn the heat off while you're using the hand blender. in the alternative, if you don't have a hand blender, use a food processor or blender and work through the soup in batches.

9. once all of the vegetables have been pureed, add the buttermilk. stir to incorporate.

10. add the maple syrup. stir to incorporate.

11. spice to taste with salt, black pepper, cinnamon, and chili powder! i like a little bit of cinnamon - just enough to perk up the palate. also, we dearly love our spicy food, so i ended up adding something like two tablespoons [closer to three, really] of smoky, spicy new mexico chili powder. you don't have to add ANY if you don't want!

12. leave the soup on low to medium heat to incorporate all of the flavors. serve with grated sharp cheddar or with grilled cheese sandwiches.