Tag Archives: Autumn

Roasted Tomato Bisque

I’m over at Cait and Jeff’s house, stealing their internet to blog while we wait for Jersey Shore to start.  There’s leftover apple crisp warming up in the oven and their adorable Westie puppy is lovin’ all over Fritz.  It’s a good life.

So yesterday, I decided to make soup to celebrate the beginning of fall.

You may have noticed that I’ve celebrated the beginning of fall multiple times despite the fact that the autumnal equinox has yet to actually occur.  I also got super excited tonight when Fritz and I went out to the car and realized how COLD it was outside–I had to run back in to get my absolute favorite Fritz/old man/wool sweater. 

I’ll give you one guess what my favorite season is.

Roasted Tomato Bisque (from the CIA’s Book of Soups)

  • 2 T olive oil
  • 3 baby leeks (or one normal-sized leek)
  • 1 onion (I used three small shallots)
  • 3-4 large tomatoes (about 2 lbs)
  • 2 C vegetable broth
  • 2 T balsamic vinegar
  • 1 T chopped fresh thyme leaves
  • 1/4 C long grain white rice
  • salt to taste

I didn’t end up using the can of diced tomatoes, because the tomatoes I had were more than enough.  Before you get started, slice the majority of the tomatoes (you want about a cup of chopped tomatoes left over) 1/2″ thick and lay them on a lightly oiled baking sheet.  Roast the tomatoes at 350 degrees for about 20-30 minutes, then set them aside to cool so you can dice ’em.

Take the remaining tomato and dip it in boiling water for a few minutes and then in cold water–that will make the skin peel off so you can chop it and set that aside.

Heat the oil over medium heat in a large soup pot, and add the diced leeks and shallots.  Cook for a few minutes until soft, then add the tomatoes (both roasted and peeled), thyme, and broth.  Let the soup simmer for about half an hour, then add the rice and simmer until the rice is cooked, about another 15 minutes.  Add the balsamic vinegar and salt to taste.

Pour the soup into a blender and puree until smooth (or use an immersion blender, if you were lucky enough to have your mother-in-law give you a fantastic one as a gift and you didn’t break it by trying to blend ice with it).

Serve right away–this soup is really thick and satisfying, not like a can of good ol’ Campbell’s soup.

And in case you were wondering what makes a bisque a bisque, they are soups of French origin usually made from a broth of a crustacean (not this soup) or a creamy soup from roasted and pureed vegetables (yup!).

The addition of rice to this soup makes it so creamy–without the cream.  I’ll take that any day!

We also picked up our CSA box number 16–it’s the first time you’ve seen pictures of the box in a while, because of 12 & 13 passed by while we were on vacation, 14 was cancelled from the hurricane, and 15 was picked up by Fritz when I was in classes.  The box is still looking a little sparse because of the hurricane, but some winter crops should be picking up soon–yay!

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Filed under Soups/Stews

Comfort Food: Apple Crisp Edition

Apple crisp isn’t going to change your life.  I can promise you that.

But what it might do is make you feel like everything is all right with your world; that your insides are warm and fuzzy and nothing bad can happen.  And that nothing makes you feel better than ice cream melting into cinnamon and nutmeg with warm apples and crunchy-buttery oats and nuts.

Apple crisp is a comfort food, my friends.  At least in my house it is.  My mom always makes at least one apple crisp every fall, and when I was a freshman at college she drove six hours to visit with a pan of still-warm apple crisp to help me move in the right way.

And that is comforting.

Apple Crisp (makes enough to serve a large crowd, or have lots of leftovers to be warmed up later)

for the filling:

  • 10-12 mixed varieties of apples (Empire, Pink Lady, Granny Smith, Braeburn…), peeled, cored, and cut into small pieces
  • 1/4 C sugar
  • 2 T lemon or lime juice
  • 1 t cinnamon

for the topping:

  • 1 C whole-wheat flour (I was out, so I used all-purpose)
  • 3/4 C almond meal
  • 1 C brown sugar
  • 1 C whole walnuts
  • 1 C old-fashioned oats
  • 1/2 C butter (1 stick, chilled)
  • 2 T maple syrup
  • 1/4 t salt
  • 1 t cinnamon
  • freshly grated nutmeg (about 1/2 t)

Preheat the oven to 350 degrees.  The first big step is to peel, core, and chop the apples–and this step is much easier when you have one of those nifty apple corer and slicer things.  I do, thank goodness.  Mix in the sugar, spices, and lemon or lime.  Pour the apple mixture into a large dish–mine is 10′ x 15′.  The apples should come right up to the top (but don’t worry, they’ll cook down later).  Set aside.

In a large bowl, combine the ingredients for the topping.  Cut the butter (it’s better if it is a bit chilled) into small pieces into the bowl.  Use your hands for the easiest mixing, blending the flours into the butter until it is the texture of sandy pebbles…if that makes any sense. 

Crumble the mixture over the top of the apples, and dust with freshly grated nutmeg.  Bake on the middle rack until the apples are soft and bubbly and the top is golden brown, about an hour.

Please, please, oh please, serve with ice cream.  Warm.

And when you reheat this, do it in the oven and not the microwave.  Your mother will thank you.  And so will your belly.

One of the best parts of this is the big walnuts–and that’s coming from someone who’s not a big fan of nuts inside desserts.

And if you’ve had a hard day at school, or a long day at work, or a fight with your hubs, or you are feeling down for any reason, really…this is your dessert.

Enjoy!

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Filed under Desserts