The rain suits me.
I am often melancholy.
And I actually don't mind it unless I HAVE to do something in the POURING rain.. but short of that-- I don't mind it that much.
If Scott is mostly PA Dutch, well, I am mostly Irish (really I am mostly English with a little scotch irish a dash of German and a bunch of unnamed heinz 57 variety of mixed up stuff in my background-- but i LIKE the IRISH part). Somehow I like to think my love of the rain, my being melancholy, and all of that fits with being Irish.
Also--
I like castles, poetry, celtic music (love celtic music actually).
I like rainy a dark beer, religious peoples (Catholics AND Protestants) and I love redheads (I gave birth to one and damn it, I am a redhead if not naturally then by choice and that should count!)....
I love an irish whiskey (in a coffee please).
And I am loving that we will most likely be going to Ireland next summer to a peacemaking community called Corrymeela. Yay all things Irish.
I felt like making something Irish, but I also wanted soup... That ruled out Irish pie type things that we might have had today... hmmm what could we make?
...I do not like lamb stews, though that seems like it would be best for a day like today...
if I really wanted to claim that Irish thing I would just cope and make the lamb stew.
Nah.
Instead I will steal a recipe from another Irish American and adapt it to what we love to eat here at "Chez Crazyhouse".
So-- Bobby Flay's tomato soup recipe, and an old recipe we stole from Tyler Florence have married in my kitchen and are now a new Roasted Tomato Soup that suits us. Which will go perfectly with grilled cheese with Bacon. And with the incredible Magners Irish Cider that a lovely goddess gave me at work. She's Episcopal, which means she fall right in between the Catholics and the Protestants. God bless her and her cider loving ways...
Here's what's in the soup:
Ingredients
- 2 1/2 pounds fresh tomatoes (or in our case, two cans of plum tomatoes)
- 2 cloves garlic, peeled
- 1 small yellow onions, chopped
- 1 carrot chopped
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 quart veggie or chicken stock
- 2 bay leaves
- 4 tablespoons butter
- 1/2 cup chopped fresh basil leaves
- 3/4 cup heavy cream
And here's the directions
Preheat oven to 400 degrees F.
Wash, core and cut the tomatoes into halves. (or in my case, open the can and rinse off the seeds) Spread the tomatoes, garlic cloves, carrots and onions onto a baking tray. Drizzle with up to 1/2 cup of olive oil (we used a little less) and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic, carrot and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add the stock, bay leaves, and butter. Bring to aboil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash basil leaves and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with either more stock or cream, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with a little olive oil or a splash of heavy cream or with your favorite grilled cheese or a little bacon. Whatever suits ya!
mmmmm..... thank you Tyler Florence and Bobby Flay... much love to you both from Chez Crazyhouse.
