Savory Tomato Soup

It was 1974
Kindergarten was in the afternoon, and my parents worked.  So in the mornings I would go to Mrs. Edward's house--she watched like 10 of the other kids in my class.  That's right, Mrs. Edward's house...or as I liked to call it...hell. 

It was a petri dish of runny noses, impetigo, and pink eye.  Stained turquoise kitchen with chipped linoleum on the floor, and a dog that always had crust in its ear.  Plus, the house was 90 degrees inside and smelled like melted crayons.  Ugh.  But none of it was as bad as lunch.

My friend Paige and I had made friendly with a cute boy that she liked named Bobby who, every time I ever looked over at him, was pulling his brown corduroy pants out of his butt crack (AND his name was Bobby Bousoleil which I later learned, is also the name of one of the Manson followers.  Reading Helter Skelter at 19...laughing...because the whole time I was reading it I kept picturing the butt picker from Mrs. Edward' house instead)

Anyway:  we were always getting in trouble for giggling.  Mrs. Edwards said it was distracting and she couldn't concentrate.  So one day...again in trouble for too much laughing...Mrs. Edwards said we couldn't get up from the table until we ate all our lunch which, on that particular day, was sweet tomato water.  She called it tomato soup, and I think that IS what the black and white can said, but she had to feed 10 kids so she'd add 5 times the amount of liquid...thin pink water really...and I swear I remember sugar.  THIS is what she had to concentrate so hard on?? 

Right there my quest for the perfect tomato soup began:  savory, not sweet, with depth of flavor and umami richness.  So simple to make but so good.  On its own, or paired with the grilled cheese sandwich I know you're thinking about right now, its both comforting and satisfying at the same time.  Tomato soup for lunch...smiles and giggling allowed :)

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(WHAT YOU WILL NEED)

Makes approx. 6 bowls of soup

You need a hand-held immersion blender

1 large onion, chopped

4 cups chicken broth (32 ounces)

large can (approx. 28 ounces) whole peeled tomatoes, juice too

3 sprigs fresh thyme

2 cloves garlic, peeled and chopped

3 tablespoons flour

extra virgin olive oil

3 tablespoons butter

salt/cracked pepper

2 heaping tablespoons sour cream

2 teaspoons grated parmesan cheese

3 ounces goat cheese

fresh dill

Drizzle olive oil in large dutch oven and heat with butter.  Add onions and saute on medium heat until they soften and get a little brown--add garlic and a little salt/pepper.  Continue mixing but don't let the garlic burn.  Sprinkle flour over the onions and garlic and mix until coated.  Add tomatoes, squeezing with your hands as you add them to the pot, including the juice.  Add chicken broth, tomatoes, thyme, and some more salt.  Stir, making sure the flour isn't sticking.

Turn heat to low and simmer slowly, covered, for approx. 45 minutes. 

In the meantime, mix together in small bowl:

sour cream, parmesan cheese, goat cheese until creamy

When soup is ready, remove thyme stalks (the leaves should have fallen into the soup), and discard.  Let the soup cool down just a little bit, then puree with an immersion blender.

Take one tablespoon of your creamy mixture and whisk into the soup.  Add salt to taste.  If you want to add more mixture, go ahead.  It will continue to get richer as you do it.  Save some for garnish.

To serve:  ladle into bowl, garnish with a tiny bit of the creamy mixture, some fresh dill, and drizzle with olive oil.  Sprinkle with cracked pepper.

I've discovered 2 things about this soup--

1) It tastes best when it's very warm, not hot

2)  It tastes even better the second day with this:

Avocado Toast with Charred Tomatoes

Five things that are very cool:

1. a cucumber

2. Fonzie ("Come on Yolanda, what's Fonzie like?...he's cool...correctamundo")

3. the other side of your pillow

4. Steve McQueen

5. the avocado toast I'm about to show you how to make

In the month of August, no one in the Tropical South likes to turn on their oven.  It's 110 degrees every day, and the torrential rains of summer give way to oppressively humid, sticky afternoons.  The cooler, the better.

With some quick work on the grill, this avocado toast makes a satisfying brunch or light dinner and keeps your kitchen cool.  Add an icy glass of bubbly prosecco and you're even cooler.  Maybe even as cool as Fonzie (AND Jules), but sorry--no amount of avocado toast in the entire world is ever gonna make you as cool as Steve McQueen. Ever.

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(WHAT YOU WILL NEED)

serves 2

2 slices multi-grain bread, toasted

2 Haas avocados

2 plum tomatoes, halved lengthwise

olive oil

1 lemon

salt/cracked pepper/garlic powder

red pepper flakes

arugula

First, pour some prosecco for yourself.  It is essential that you begin the recipe cool and relaxed :)

Halve the avocados and scoop into bowl.  Sprinkle with salt and pepper and squeeze the juice of 1/2 lemon over.  Smash slightly, but leave a little chunky for texture.  Cover with saran wrap and place in refrigerator until ready to use.

Cut tomatoes in half lengthwise.  Drizzle with olive oil and sprinkle tops with garlic powder.  Place on grill and cook until they start to soften and the skin gets a nice char.

Toast bread.  Spread smashed avocado on the toast, squeeze a little fresh lemon juice on it, top with some charred tomatoes, salt and cracked pepper, sprinkle with red pepper flakes, drizzle lightly with olive oil, a little arugula to finish

Pulled Pork Sandwiches with Tangy Coleslaw

When I bought my first crock pot like 20 years ago, there was a little recipe book inside that had a very basic pulled pork recipe.  But it was enough to tell me I needed a 5-6 pound pork butt, some spices to rub on it, vinegar to make a sauce, and some squishy buns to put it on.  Over the years I played around with it and ended up with a pretty tasty pulled pork recipe that's perfect for the outdoor summer holidays. This year, I made it on the 4th of July.

I'm giving you the pulled pork--now add in the beach, a cooler full of drinks, some music, a few fireworks, a backyard lawn game or two, and the funnest friends you have, and you've got yourself one awesome summer. 

There's still 7 more weeks until Labor Day...just THINK of all the fun we can have  :)

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(WHAT YOU WILL NEED)

crock pot
1 5-6 pound pork butt
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons smoked paprika
2 teaspoons table salt
1 teaspoon black pepper
1 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
2 teaspoons sugar
1/3 cup Worcestershire sauce
1 teaspoon dry mustard
3 small onions, peeled and quartered


Put onions in bottom of crockpot.

Mix brown sugar, both paprikas, salt and pepper, and rub all over pork roast with your hands.  Place roast in crock pot on top of onions.

This is a Western Carolina sauce so it's a vinegar base, not a tomatoey one.
In large measuring cup, mix: vinegar, garlic powder, cayenne pepper, red pepper flakes, sugar, Worcestershire sauce, and dry mustard. Stir well and pour approx. 1/3 - 1/2 of the mixture over the roast.  Save remaining sauce for later.

Cover and cook on low for 8-10 hours.

Go have fun...

me at the beach---having, and drinking, the fun

When you get home, your house will smell SO GOOD.  SO SO GOOD!

When the roast is done, you should be able to stick a fork into it with no resistance. 
Remove from crock pot and place in large pan.  Onions, too!  Shred meat with 2 forks--add juices from the crock pot a little at a time to make it as wet as you like it.  This also keeps it warm.  Salt and pepper to taste.

Place on bun and top with coleslaw (recipe below).  Add more sauce if desired.

Homemade coleslaw:
Slice 1 head green cabbage into ribbons. Place in bowl with 2 or 3 diced fresh tomatoes. 
Mix 1/2 cup mayonnaise with 1/4 cup vinegar.  Stir and taste.  Add more of either depending on how tangy you like it.  Pour some of the dressing over the cabbage mixture and stir.  Add more as needed, to make it as wet as you want.  You might use it all, you might not, you might make more, and it will intensify as it sits.  Grind in some black pepper, some sprinkles of cayenne pepper and salt, stir, and place in refrigerator until ready to use. 
(Make approx. 2-4 hours before eating)

I like to serve these sandwiches with cool, crisp, fresh vegetables.  See...

After the Beach: Fish Tacos

This winter, I was invited to Sonnenalp in Vail.  While discussing the trip with my friend Cheryl, who used to live there, we both agreed that our favorite part about ski trips isn't so much the activity ON the slopes as it is Apres Ski...the party/meal AFTER the skiing.

This gave way to discussion about our Florida equivalent here on the Gulf Coast:  Despues de la Playa..."after the beach."

With school out and summer upon us, there are many beach days and sunset nights to be had.  After hours of daytime sun, sand, salt, and wind and gatherings with friends on warm balmy nights to watch the sunset, I'm always starving.  We come home, take a shower, Aveno and Jean Nate' up, and start the grill. 

Before you leave for the beach, make the cabbage salad and keep it cold in the refrigerator.  Because these fabulous sauces I found are store bought, all you have to do when you come home is grill the fish, set out some fresh vegetables and dip, and uncork a cold rose'--these tacos come together in minutes.  Which is good because after dinner you can grab a soft sweatshirt, slip underneath your cool cotton covers, and get a head start on those sunburn chills because you KNOW you didn't use sunscreen.  Aaaaahhhhh summer....  :) 

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(WHAT YOU WILL NEED)

fresh mahi filets
small flour tortillas
1 head green cabbage, sliced into slaw
1 jicama (though I only use 1/4 to 1/2 of it, depending on size), sliced into thin matchsticks
2 beefsteak tomatoes, seeded and chopped
mayonnaise
apple cider vinegar
olive oil
green onions, chopped
salt/fresh ground pepper/garlic powder
Cajun Seasoning (I use Tony Chachere)
2 fabulous sauces from the grocery store:  Herdez salsa verde (mild) and guacamole salsa (medium)

Note:  A day in the sun is daunting so you want to keep it light and easy.  I serve these with a fresh vegetable platter and some buttermilk ranch dip.  Buy your favorites.

** Make the cabbage salad a few hours ahead and let it sit (covered) in the refrigerator--it should be cold and crisp on top of your tacos, so don't do it the night before or it will get soggy**
Add cabbage, jicama, and tomatoes to large bowl.  Start dressing by mixing 1 cup mayonnaise with 1/2 cup vinegar.  Stir and taste.  Add more of either depending on how tangy you like it.  Pour some of the dressing over the cabbage mixture and stir.  Add more as needed, to make it as wet as you want.  You might use it all, you might not, and it will intensify as it sits.  Grind in some black pepper, stir, and place in refrigerator. 
(tip #1:  wait and salt it later so the tomatoes don't get watery)

When ready to make tacos:
Rub olive oil on fish and season both sides with salt/pepper/garlic powder/cajun seasoning 

Grill fish until it is firm to the touch and opaque (approx. 5-7 minutes per side).  It will come away from the grill by itself without sticking, and will be white inside throughout.
(tip #2:  while you are grilling the fish, you can wrap your tortillas in aluminum foil and place them on the top rack to heat) 

Place on plate and let the fish rest for a few minutes so it remains juicy.  Break the fish into small bite size pieces with 2 forks

Take cabbage salad out of the refrigerator--now's the time for salt!  Add salt and pepper to taste, and more vinegar if dry.  Set out your toppings and let everyone make their own tacos:  green onions, sauces, cabbage salad, and salt/pepper

yummy yummy yummy

And with it...fresh vegetables and a buttermilk ranch dip--cool and easy:

A note to my daughter, on her high school graduation

Dear Morgan:

I can hardly believe my first baby is graduating high school.  It seems like just yesterday that I brought you home from the hospital and it was just the three of us, so happy.

I had never been around kids and, admittedly, I didn't know what I was doing,  I was learning as I went along and we were trying to figure each other out--something we still try, and struggle sometimes, to do.  Our time together has gone by so fast and I wish I would have savored those sweet moments when you were younger a little more.  I didn't know then that there would be a lot of "one last times"...

I've learned that there is one last time for everything.

One day I was feeding you with a spoon and the next day you picked it up by yourself, my job was done.

 You would fall asleep on my lap in the living room at the end of the day and I didn't know that it would be the last time I would ever hold you while you were sleeping.  The next day, you walked into bed yourself and that was it.

I used to carry you in my arms and then one day I put you down, not knowing I'd never pick you up that way again.

I used to put you in the shower at night and wash your hair, then one night you did it by yourself and didn't need me.  Now I just pay for your highlights.

You used to hold my hand in a parking lot to cross the street, then one day you never reached for it again,

You used to get out of your bed in the morning and come lay in between your father and me to watch Zaboomafoo, but I didn't know the last time you did it would be the last morning I'd ever wake up to your hugs.

I used to stand in the prayer line behind you at St. Elizabeth Seton and you'd wave goodbye to me as you walked inside your classroom, now you just walk out the door in the morning and don't say anything.

I used to drive you to school, now of course, you drive yourself,,,everywhere.

There was a last time that I read to you at night, washed your face, picked you up when you ran to me smiling with your arms raised, and got you dressed in the morning.

The thing is:  I didn't know it was the last time for these things until it was too late, and even then I didn't realize.

If I had known that the last time I picked you up was the last time I'd ever do it, I would have held you in my arms a little longer and squeezed you a little tighter.

I'm looking forward to lots more memories with you.  You will always be my first baby, and from now on let's try to remember to squeeze tighter :)

With all my love and more,
XOXOXOXOXOXO

--Mom

Ham and Mushroom Breakfast Skillet

We keep having the same conversation:  there are things my kids think you have to buy to eat, and I keep telling them you can make them.  Mom, you can't make honey mustard.  Yes I can.  Mom, you can't make duck sauce.  Yes I can.  Mom, you can't make a quarter pounder with cheese.  They were right about that one, didn't even try. 

The challenge today--breakfast skillet.  Easy.  Diced potatoes, ham, and mushrooms, with eggs and cheese on top, a few green onions, a little hot sauce, and an English Muffin on the side.  To round out your fully enjoyable day, add hot coffee with chickory, some bloody marys, the NY Times Crossword Puzzle, and some much needed time to decompress before the week starts all over again tomorrow.  Monday...ugh.  Maybe two bloody marys...  :)

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(WHAT YOU WILL NEED)

serves 2

1 large russet potato
1 sweet potato
(if you don't like sweet potatoes, just use 2 russet potatoes)
1 ham steak
1 carton mushrooms
2 or 4 eggs, depending on how many you want
green onions, sliced
Cheddar and Monterey jack cheese, shredded
butter
optional:  English muffins, hot sauce
2 8-inch cast iron skillets
olive oil
salt/pepper

Preheat oven to 400 degrees.

Dice the potatoes and toss in a bowl with olive oil, salt, and pepper.  Divide equally in skillets and roast in oven for approx. 60-90 minutes.  They are done when a knife can be inserted into them with no resistance, and they should have a nice golden brown color where they touched the pan. 

While potatoes are cooking, dice ham and chop mushrooms into bite size pieces.  Use as much as you want.

Approx 20 minutes before the potatoes are done:  add 2 tablespoons butter to skillet and saute ham and mushrooms.  Divide between skillets and continue cooking time in oven.

When potatoes are done, turn off the oven.  Add shredded cheese to the skillets and let them rest in the oven while you fry your eggs (I like Cajun seasoning on mine)

frying eggs, I like mine "over medium"

Place fried eggs on top of melted cheese, sprinkle green onions over all, salt/pepper to taste.  Serve with English muffins and some hot sauce (I use Tabasco Chipotle).

Chilled Orange and Avocado Salad

I love this salad!  It's cool and citrusy, and goes really well with all the grilled meats.  The oranges scream springtime and the red wine vinegar/honey combination in the dressing is both bracing and sweet at the same time.  Paired with the salty cheese and creaminess of the avocados, you've got all your senses covered.  Don't you wish this was taste-a-vision?? :)

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(WHAT YOU WILL NEED)

Serves 2

(I like to serve this salad with a grilled pork tenderloin.  If you'd like to do that, too, the recipe appears below for you). 

1 head romaine lettuce, washed and chopped into bite-size pieces.  Keep cool in the refrigerator until ready to make the salad
Pecorino-Romano cheese
1 Haas avocado, peeled and sliced in chunks
2 oranges-- 1 1/2 peeled and sliced into circles, the other half squeezed for juice
red onion, sliced into thin rings
2 tablespoons honey
red wine vinegar
olive oil
1/2 teaspoon Dijon mustard
salt/cracked pepper


Make your dressing:

whisk together 1/4 cup olive oil, 1/2 cup vinegar, Dijon mustard, honey, salt and pepper.  Squeeze the juice of half an orange into the dressing.  Whisk again.

Place lettuce in bowl.  Add oranges, avocado, and a few red onion slices on top--toss.
Use as much dressing as you want on the salad, toss again.  Shave cheese on top with a vegetable peeler.  Sprinkle cracked pepper over all.  Serve

** If you'd like to serve this with a grilled pork tenderloin:
sprinkle tenderloin with salt, pepper, and garlic powder.  Grill to an internal temperature of 145 degrees, and let sit (covered) for approx. 5 min to continue cooking.
Note:  in 2011, the USDA lowered the safe cooking temperature for pork from a dry 160 to a very desirable 145 degrees with 3 minutes resting time.  It makes all the difference! So good!

To make a quick dipping sauce for the pork:
Mix some sour cream, Dijon mustard, and chopped green onions.  Yummy Yummy Yummy

Now,  with some chilled white wine and an interesting companion, you have a delightful springtime meal AND a full-on lunch date.  Aaahhhh, that was my crafty plan all along...