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.

---

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

---

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.

Red Velved Cake

I posted this on my blog a little while ago, but here it is again...to kick off our new blog.
It is from FoodNetwork.com, but we did make a couple of adjustments when we made it.

Grandmother Paula's Red Velvet Cake

Ingredients
Cake:

* 2 cups sugar
* 1/2 pound (2 sticks) butter, at room temperature (I ADDED 1 STICK)
* 2 eggs
* 2 tablespoons cocoa powder
* 2 ounces red food coloring (I USED ONLY 1 OUNCE)
* 2 1/2 cups cake flour
* 1 teaspoon salt
* 1 cup buttermilk (I THINK I USED A SUBSTITUTION OF 1 cup milk 1 Tb lemon juice)
* 1 teaspoon vanilla extract
* 1/2 teaspoon baking soda
* 1 tablespoon vinegar

Icing:

* 1 (8-ounce) package cream cheese
* 1 stick butter, softened (I USED 1/2 STICK)
* 1 cup melted marshmallows
* 1 (1-pound) box confectioners' sugar
* 1 cup shredded coconut
* 1 cup chopped pecans

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
Icing:

Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Chili-Lime steak salad

I made this on Sunday and it was yummy! I found the recipe on www.ourbestbites.com. I couldn't find flank steak so I used NY strip instead and used the broiler for about 4 minutes on each side. Enjoy!

1 1/2 lb flank steak, cooked with lime-chili rub and sliced into 1/4" slices
1 recipe Creamy Lime-Cilantro Dressing
1 large head romaine lettuce
1 pint cherry or grape tomatoes, sliced in half
1 red onion, sliced thin
1 can black beans, drained and rinsed in cold water
1-2 avocados, sliced
cilantro for garnish
optional: fried tortilla strips

Lime-chili rub recipe:
1 t chili powder
1 t granulated garlic
1/2 t cumin
1/2 t coriander
1/2 t oregano
1/8- 1/4 t cayenne pepper*
3/4 t salt
1/4 t black pepper
*If you have chipotle chili powder, you can substitute it for the cayenne or just add a little in addition
1 lime (about 2 T lime juice)
1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)

Juice the lime into a small bowl. Add spices and stir to combine. Some limes have more juice than others, so sometimes the mixture will be more liquid-y and sometimes it will be more pasty. If you find you're a little short on lime juice, just add a teaspoon or two of extra virgin olive oil to stretch it out. Place the steak in a shallow dish and pour the spice mixture on top. Let it sit for about 15 minutes then either grill it or broil it.

Lime-Cilantro dressing:
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk)
ignore directions on the packet
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.