Tomato Basil Soup

Current Mood: Tired but finally relaxed after a 60hour workweek.
Current Moment: Letting music wash over me at excessive volumes.
Current Song: I Wish - Infected Mushroom

I just finished a long week of work, and what do I decide to do? Work on my blog and spend the whole afternoon in the kitchen. I have made Whole Wheat Loaf Bread, Orange Muffins, with Almonds and Chocolate Chips, and consumed leftovers of Whole Wheat Penne Pasta with Roasted New Potatoes that I made last night. Time to share another recipe, enjoy! 

I was cleaning out the freezer to make room for the next party I am planning, and I found a most glorious discovery. I happened to freeze two quart-size Ziploc bags of Tomato Basil Soup last November. See, there is the date; November 6, 2010.

Is it still all right to eat? Perfectly. In fact the second go around might be even better than you remembered it. So not only did I get to enjoy the soup the first time I made it, but also the second time as well. And all I had to do was heat it up, no cooking involved. I didn’t even have to re-season it. Simply brilliant idea: You can always freeze it. I was then able to make a few quick decisions about what to have with it, I decided to cook up some rice and make some dill sour cream, from the fresh herb from the garden. I made my perfected Basmati Rice and picked fresh Dill, chopped it up, and combined it with some sour cream from the fridge. A simple tasty meal that did not take me more than twenty-five minutes.

Then, with the left overs I went ahead and stored it in Mason Jars for a meal to take with me during the week. The ones with half the rice, I combine with Kim Chi I still have form the last batch.

Here is a simple recipe from the Internet that I approve of, because I honestly can’t remember where I got the recipe first for the Tomato Basil Soup. Enjoy!

Tomato Basil Soup 

Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onions, chopped
- 1 (14 1/2 ounce) cans ground peeled tomatoes 
- 5 cups vegetable stock or 5 cups chicken stock
- Salt & freshly ground black pepper ( use kosher salt--much better!)
- 1/2 cup loosely packed fresh basil, thinly sliced - 2 cloves garlic minced

Directions
- Heat the olive oil in a large soup pot over medium high heat.
- Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
- Add the tomatoes and the stock.
- Bring to a boil and then reduce to a simmer.
- Cook until soup is slightly thickened, about 20 minutes.
- Season with salt and pepper.
- Stir in the basil.
- Place the pot of soup directly in sink, and using a stick blender, blend until smooth.
- Serve immediately.

Proper Planning Ramblings

I was going to show you all pictures and suggestions for homemade pizza, and accidentally deleted all the pictures. Thus, this post.

I was trying to determine what I wanted to write about this week, and recently I have had so many irons in the fire, that it has been hard to focus on a single idea or concept.

I have been focusing on all the busy work of maintaining a blog. Designing a business card, creating a fan page on Facebook (check it out! The Rogue Chef), photography, and learning more about web design. You have to set aside time each day for all the things you involve yourself in. I was planning for a party, and had pages of notes, and my computer ready and one of the young boys that I watch asked me if it was hard to plan a party. He also wanted to know if I had to practice at it and if I decorated. At that moment I was able to articulate exactly how I plan and prepare. I told and explained to him the concept, Prior Proper Planning Prevents Piss-Poor Performance (I left out the piss part.) I explained that planning takes time and dedication to what you are doing.
-Segway- 
Real Dedication to Anything: If you want something, you have to decide, “Yes, this is what I really want” and instead of telling the whole world what that is, take carefully planned steps to achieve that goal. The more someone tells other people about their want, goal, or commitment, the less likely they are to follow through with it. This is because by telling others, it sooths our own ego’s and give us a feeling of accomplishment without really doing anything because we have just received validation or praise by telling others about setting that goal. If you choose to tell others, make sure that these people can and will be your support system. You want to loose ten pounds? Find a friend to help you reach that goal and encourage you through it. Whatever it is that you really “want” you have to want it for yourself. Not for a lover, parent, best friend, children, but for you. If you want to change something, make sure that you are living by that change. If you want to change someone else…. accept that that will never happen unless they want to change.

How does this all relate to food? If you want to change the way you eat, you have to consciously work hard, experiment, and be prepared for many frustrations. I initially found it so very difficult to maintain the eating lifestyle I wanted to completely adopt. But, thankfully, with time, it really does get easier. I have consciously made the choice to guard what I let enter my body, and have chosen to prepare my food as much as possible. I have taken the responsibility of feeding myself, and those closest to me.

Advice from The Rogue Chef:
-Be conscious-
-Take personal responsibility for your own actions-
-Do not wait for things to “happen”, you have to start making those choices and steps-
- No one else can do it for you-

Now a word of advice from Michael Pollan again from his book,
Food Rules: An Eater’s Manual.

Rule #17 – Eat only foods that have been cooked by humans.

If you’re going to let others cook for you, you’re much better off if they are other humans, rather than corporations. In general, corporations cook with too much salt, fat, and sugar, as well as preservatives, colorings, and other biological novelties. They also aim for immortality in their food products. Note: While it is true that professional chefs are generally humans, they often cook with large amounts of salt, fat, and sugar too, so treat restaurant meals as special occasions.

The Knife - Making your life easier since....

One of the very first things you need in the kitchen is a sharp knife. A very sharp quality knife. So sharp that it can cut through…well whatever you have in the kitchen that you would be preparing. Treat the knife like a sensei, with respect. A sharp knife can ease all your kitchen endeavors. Learn some basic knife skills, and practice, practice, practice. Go to the grocery store; buy a bunch of various fruits and vegetables, and especially onions. Make sure they are a bunch of different sizes and shapes. Then get out one of your other essentials, the Internet, and look up methods of how to cut up each one. And, make sure you have something to cook after all that practice and heaps of cut up food.

I had never been introduced to a real, sharp knife till I met the tutor. I thought that you were supposed to struggle cutting meat, fruits, and vegetables. I didn’t understand how Chef’s could make perfect cuts, and not even crush the food they were making. I also had no idea that there were many different knives for various purposes that could cut clean through anything. The Cleaver, Bread, Boning, Fillet, Chef’s, Carving, and a Paring knife are just a few of many different kinds. (Just type in kitchen knives into Wikipedia to get an idea how many different kinds there are, then research from there.) I have access to all of these save a carving knife. And, I have cut myself, on each and every one of them. Go ahead and accept it now, you WILL cut yourself. But, with slow careful practice, you can reduce this to a few small nicks. Go too fast and you might wind up cutting off a finger.

My two favorite knives to use are the Wustof 20cm Chef’s Knife, and the Wustof 9cm Paring knife. The Chef’s and the paring knife are used similarly, but the paring knife is smaller for more precise cuts such as deveining shrimp, or a jalapeño. A weighted knife is key so that gravity can do its work on the food you prepare. Knives can be a very expensive investment, but worth every penny spent. One day I will have a Chef’s case of knives, preferable Wustof, but until then I am perfectly content that I have access to two and can practice until then.

Shopping for a knife should take you at least as much time as shopping for your next computer. If you plan on being in the kitchen, and making it easier on yourself to be there, really do your research and save a little extra money to really get yourself a real quality knife.

Here is a basic lesson about what a typical Chef’s knife should look like and its anatomy. Also, use it as a guide to purchasing your next knife. And, here is a link to even more detailed explanations of the parts of the knife. http://www.cookingforengineers.com/article/130/Knife-Parts

A-Point: The very end of the knife, which is used for piercing
B-Tip: The first third of the blade (approximately), which is used for small or delicate work. Also known as belly or curve when curved, as on a chef's knife.
C-Edge: The entire cutting surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric.
D-Heel: The rear part of the blade, used for cutting activities that require more force E-Spine: The top, thicker portion of the blade, which adds weight and strength
F-Bolster: The thick metal portion joining the handle and the blade, which adds weight and balance
G-Finger Guard: The portion of the bolster that keeps the cook's hand from slipping onto the blade
H-Return: The point where the heel meets the bolster
J-Tang: The portion of the metal blade that extends into the handle, giving the knife stability and extra weight
K-Scales: The two portions of handle material (wood, plastic, composite, etc.) that are attached to either side of the tang
L-Rivets: The metal pins (usually 3) that hold the scales to the tang
M-Handle Guard:  The lip below the butt of the handle, which gives the knife a better grip and prevents slipping
N-Butt: The terminal end of the handle

Follow this link to a site based on rating different knifes to give you an idea about the market out there.
http://www.cookingforengineers.com/article/129/Chefs-Knives-Rated 

This entry is again one of many Mr. Liver Eatin’s Kitchen Essentials; it’s on my essential list as well. 

Cheese-milk's leap toward immortality ~ Clifton Fadiman

Only one post this week, after next week I will get back to a normal posting schedule. I am headed off to the beach this weekend with my beautiful girlfriends that I lived and went to school with. They are both graduating, CONGRATULATIONS!, and we are going to have a wonderful time being together. April and May always seem to be the busiest in my life. So much activity, it is hard to sit still and write sometimes. Thank you all for keeping up with and reading this blog. I invite you all to send me suggestions of things you’d like to see made, or even some of your own experiences. 

Now please enjoy the post of the week.

A few weekends ago, I dug back for my “Good Ole’ Southern Cooking” roots. I made Homemade Macaroni and Cheese, and Fried Chicken. I sautéd fresh greens from the garden and had them on the side. I didn’t go full out with the mashed potatoes and gravy, but those would also have been a great addition to the meal. I have never made macaroni and cheese. I have made the Kraft version of Mac n’ Cheese, but we all know that cheese doesn’t look like that. So, excluding Kraft, I have never made the real thing. My Mother used to cook one that I never ate, because my palate was not as educated as it is now. Over the years taste buds change and now that I enjoy Cheese, I wanted to search out a few Macaroni and Cheese recipes, try and go with one I liked, or was very popular on the web. I went with a popular recipe and only made a few substitutions due to the high cost of cheese today.

I do not eat a lot of meat, which at some point in the future we will talk about, but even I cannot resist amazing home-fried chicken. Tender, juicy, crunchy on the outside, what is not to like? My usual method of preparation is to dredge the chicken in flour with spices, then buttermilk, then again with flour.  I heat up the oil and fry until it is done. But this time, I read about infusing fresh herbs and spices into the oil while heating it, creating an even juicier and more flavorful end result. I crushed a few garlic heads, threw in fresh rosemary sprigs and thyme (complements of the garden), and slowly heated the oil. Then I continued to cook everything else, and lets just say there were no leftovers. The infused oil really added more flavor than I anticipated, and again I am so pleased with the end result I will always fry my chicken this way now.

Here is the recipe for the Macaroni and Cheese and a picture to go with it. The substitutions I made for the Mac and Cheese: 12 ounces Cheddar, 8 ounces Gruyere. Mixture of regular bread crumbs, and torn up bread.

Barefoot Contessa's Mac and Cheese  - Yields 6 to 8 servings
Ingredients
* Kosher salt
    * Vegetable oil
    * 1 pound elbow macaroni or cavatappi
    * 1 quart milk
    * 8 tablespoons (1 stick) unsalted butter, divided
    * 1/2 cup all-purpose flour
    * 12 ounces Gruyere, grated (4 cups)
    * 8 ounces extra-sharp Cheddar, grated (2 cups)
    * 1/2 teaspoon freshly ground black pepper
    * 1/2 teaspoon ground nutmeg
    * 3/4 pound fresh tomatoes (4 small)
    * 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
- Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.