Tomato Soup

This is one of our favorite soups. We found it in Fine Cooking magazine.
I've never tried canned tomato soup, because I can't imagine really liking it. I love this soup. We usually make the Southwest version of this, because I like the spice. It's good both ways.

2 Tbsp. Extra-virgin olive oil
1 Tbsp. Unsalted butter
1 Large white onion, finely chopped
1 Clove garlic, smashed and peeled
2 Tbps. All-purpose flour
3 c. Chicken broth
28 oz. Can while peeled tomatoes, pureed (include the juice)
1 ½ tsp. Sugar
Salt
Pepper

In a 5- to 6-quart pot, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, and a little salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce heat to low, cover, and simmer for 40 minutes.

Let cool briefly and then puree in two or three batches in a blender or food processor (start slowly and cover the blender lid with a dishtowel). Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary and serve warm, but not hot.

(Southwest variation: Omit sugar and add 1 tsp. chili powder and 1 tsp. cumin at the same time as the tomatoes. You may also add a roasted red bell pepper, at the same time. Garnish completed soup with a dollop of sour cream and cilantro.)

Walnut Blondie with Maple Butter Sauce

We also made these in California. Again, I've never been a big fan of blondies previous to this recipe, and I thought they were great. We found the recipe on Bakerella, but I think she found it from another site.

This blondie is baked with nuts, topped with both ice cream and chopped walnuts, and served warm covered with a rich, sizzling maple butter sauce. Everyone has a sweet tooth! Nothing is better than a warm brownie or blondie with ice cream. This recipe takes it to another level.

Serves: 4 (or 1 if your really hungry!)
Ready In: Under 60 minutes

Ingredients:
Dough
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Maple Butter Sauce
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)

Directions:

Dough
Preheat the oven to 350 degrees F.

Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.
Add chopped nuts and mix well. Set aside.

Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
Serve warm with ice cream and Maple Butter Sauce.

Maple Butter Sauce

In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.

Enjoy !

Salmon seared on Bacon, with Honey, Rosemary, and Balsamic Vinegar

We made this in California when we were visiting family...it was very yummy. Especially considering the fact that I don't typically eat fish. We got the recipe off of fine cooking.

For this dish, you want the skin on the salmon to crisp up like the bacon on the other side. The fish should be scaled—if it’s not, ask your seafood seller to do it for you.Serves four.

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1/4 cup balsamic vinegar
1 Tbs. honey
1/2 tsp. finely chopped fresh rosemary
2 slices bacon
Four 6-oz. skin-on, scaled, center-cut salmon fillets
Kosher salt and freshly ground black pepper

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In a liquid measuring cup, combine the vinegar, honey, rosemary, and 2 Tbs. water.

Cut the bacon slices in half crosswise. Lay a slice on the flesh side of each piece of salmon and arrange the salmon, bacon side down, in a 12-inch heavy-duty nonstick skillet. Sprinkle the salmon skin with salt and pepper.

Set the skillet over medium-high heat and cook until the bacon is golden and crisp, 4 to 5 minutes from when it begins to sizzle. Turn the salmon and continue to cook until the skin is crisp and the salmon is just cooked through, 4 to 5 minutes more.

Take the skillet off the heat and transfer the salmon to a platter. Pour off the fat and return the skillet to medium-high heat. Stir the vinegar mixture well and add it to the skillet. Simmer until slightly thickened, 1 to 2 minutes. Pour over the salmon and serve.