Creamy Curried Tomato Soup

 

Are you in the mood for something comforting, yet with a twist that will tantalize your taste buds? Let me introduce you to my Creamy Curried Tomato Soup. This recipe blends the classic comfort of tomato soup with the exotic flair of curry — adding a warm, spicy note that elevates this soup beyond the ordinary — creating a dish that's both familiar and adventurous. This soup can be a light starter or the star of a meal, perfect for any season but especially comforting during the cooler months.Creamy Curried Tomato Soup

1 T. butter
1 small yellow onion, chopped
1-2 t. curry powder, more or less to taste
1 28-oz. can crushed tomatoes
2 c. homemade chicken stock
1 c. heavy cream
Salt and freshly ground black pepper, to taste

Melt the butter in a 4-quart saucepan over medium heat. Add the chopped onion to the pan. Sauté until the onions are soft and translucent, about 4-5 minutes. Stir in curry powder; for about 30 seconds to release the flavors of the spice.

Pour in the crushed tomatoes and homemade chicken stock. Bring the mixture to a simmer. Let the soup simmer for about 15 minutes to allow the flavors to meld together.

Using an immersion blender, blend the soup directly in the pot until it reaches a smooth consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return to the pot.

Stir in 1 heavy cream. This will give your soup a rich, creamy texture. Season the soup with salt and pepper to taste. Remember, the amount of salt needed can vary based on the saltiness of your chicken stock, so taste as you go.

Garnish with a sprinkle of fresh cilantro or a dollop of sour cream, both of which can add an extra layer of flavor and visual appeal.

Serve with crusty bread or grilled cheese sandwiches for the ultimate comfort meal.

Despite its gourmet taste, this recipe is straightforward, making it accessible for cooks of all levels.

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Fettuccine Alfredo for Two

 Sometimes something simple and comforting is all one needs for supper. Tonight was one of those nights. A meal that can be on the table in 30 minutes or less (this took slightly less) is aces in my book no matter what it is, but when it is this soothing and delicious it certainly bears sharing. Mixed greens lightly tossed with vinaigrette and a glass of chilled white wine was all the accompaniment needed.

Bon Appetit!

Fettuccine Alfredo for Two

1⁄4 cup butter

2 tablespoons cream cheese

1 cup heavy cream

1/2 teaspoon garlic powder

Salt

Black pepper

1⁄3 cup freshly grated Parmesan cheese

Few grating of fresh nutmeg

6 ounces fettuccine, prepared as directed

In a medium saucepan over low heat melt butter. When butter is melted, add cream cheese, stirring until combined. Add heavy cream, garlic powder, salt, and pepper. Simmer over low heat, stirring constantly until sauce thickens, 15-20 minutes. Remove from heat and stir in Parmesan and nutmeg. Toss with cooked and drained fettuccine noodles. Serve immediately.

This post is linked to:

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

What We Accomplished Wednesday

Maple Butter

If you’re a Susan Branch fan like I am, and you don’t already have her Autumn from the Heart of the Home book in your collection, buy it now.  I think it is the best of all of her seasonal books, each of which exudes coziness and charm, and features lovely illustrations, stories, decorating tips, thoughtful little gift ideas, and her yummy, unique recipes.  Below is an easy recipe that I make every fall because it seems to complement almost any muffin or quick bread recipe that I bake.  The addition of the hot sauce may surprise you, but it gives it quite a unique “zing” without a hint of hot sauce taste.  I like to mold mine into maple leaf shapes and store them in the freezer until I need them.  Make these ahead for Thanksgiving and dazzle your guests when you serve the bread course!

Maple Butter

From Susan Branch’s Autumn from the Heart of the Home

1 cup (2 sticks) Butter, softened

1/4cup real Maple Syrup

½ teaspoon Mexican Hot Sauce, such as Cholula

Beat the butter, syrup, and hot sauce together until combined. Transfer to a parchment paper-lined baking. pan and cover with another sheet of parchment paper. Press, using a rolling pin to pack the butter to 1/2-inch-thick slab. Chill for 30 minutes. Remove top sheet of parchment paper and cut butter into pats.

 

This post is linked to:

Seasonal Sunday

On the Menu Monday

Metamorphosis Monday

Wow Us Wednesday

Tutorial Tips & Tidbits

Browned Butter Crinkles

I am a nut for a frosted cookie.  My favorite cookie of all time is the unassuming holiday cut-out cookie with the frosting on top.  So, while paging through Wendy Paul’s cookbook the other day, this recipe jumped off the page.  A sugar cookie (another fave) topped with frosting, and not just any frosting, but one in which browned butter is used.  This, I thought to myself, had to be a winner.  It is!  Alone the cookie is delicious, but when topped with this complex and delicious-tasting frosting, it is a work of art.

Browned Butter Crinkles

From 101 Gourmet Cookies for Everyone by Wendy Paul

2 sticks butter, softened

1 cup sugar

Pinch of salt

3 egg yolks

1 ½ teaspoon soda

1 ½ teaspoon vanilla extract

2 1/3 cups flour

Beat the butter and sugar together. Add the egg yolks and salt. Then add the soda and the extract. Fold in the flour. Stir until combined. Form balls the size of walnuts. Chill dough balls for 1 hour in the refrigerator. Dip the top in sugar. Press flat with the bottom of a glass and place on an ungreased cookie sheet. Bake at 350° F for 8-10 minutes until the edges are lightly golden. Remove from oven and let the cookies stand for 1 minute on the cookie sheet. Remove to a wire rack and cool completely. Frost with browned butter frosting.

Browned Butter Frosting 

1 stick butter

1 teaspoon vanilla

4 cups powdered sugar

½ cup heavy cream or more desired consistency

In a small skillet, brown butter over medium heat until golden brown flecks appear. Butter will become a little foamy. Stir now and then to make the butter cooks evenly. Remove from heat and cool slightly. Add powdered sugar, vanilla and cream. Beat on medium high until a creamy texture to your liking forms. Spread onto cooled butter crinkles.

Look at those delicious flecks of browned butter in the frosting.

This post is linked to:

Totally Tasty Tuesdays

What's Cooking Wednesday

Foodie Friday

Sunday's Best Party

Sweets for a Saturday

Cast Party Wednesday

Show Me What Ya Got

Homemade Boursin Cheese

I've often wondered, maybe you have too, as to why Boursin cheese is so expensive.  Why?  It's cheese, it's herbs, what's so expensive about that?  I suspect the French name ups the price a buck or two and perhaps the quality of the cheese, but when you get down to it, it's really pretty basic.  If you like Boursin the way I do, and enjoy using it in recipes in addition to enjoying it with crackers or crudites, then you will love this clone of the pricey version.  It is easy to put together and I think you'll be amazed at just how close it comes to the taste of the original.  The advantage in making your own, of course, is that you can alter the herbs any way you see fit, to reflect your personal tastes -- can't do that with the purchased version!  Give it a try, and let me know what you think.  Oh, and be sure to look in tomorrow and I'll show you what I did with the cheese.  Yum!

HOMEMADE BOURSIN CHEESE

2 medium garlic gloves, run through a garlic press
1 stick butter, room temperature
2-8 oz. packages Philadelphia Cream Cheese (no substitutions!), room temperature
4 tablespoons freshly grated Parmesan cheese
1 teaspoon dried dill weed
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon dried chives
1/2 teaspoon freshly ground black pepper (I used Tellicherry)
1/4 teaspoon dried thyme
1 tablespoons dried parsley
 Pinch of salt (about 1/8 teaspoon)

Directions: 

In a medium mixing bowl, beat together the butter and cheese.  If it is truly at room temperature, it will blend together quickly and be very creamy.  Add garlic puree; blend.  Add all remaining ingredients and mix well.  Turn out into a lidded container large enough to hold the cheese and store it in the refrigerator.  Using dried herbs, the cheese will keep for two weeks.

Bring to room temperature. Serve with crudites or crackers...OR check my blog tomorrow for something delicious for breakfast or brunch using this cheese as an ingredient.

NOTE:  Make sure that all of your dried herbs are fresh.  If you can't smell and identify them when you open the jar, throw them away.  If you prefer, you may substitute fresh herbs for some of the dry (tripling the amount of fresh) but due to the moisture content in the fresh herbs, your cheese will not last as long.  I used all dried herbs and the end result was delicious.

This post is linked to:
Fresh Food Friday @ La Bella Vita
Flaunt It Friday @ Chic on a Shoestring Decorating
Friday Link Party @ Creation Corner
Feature Yourself Friday @ Fingerprints on the Fridge

Cookie #5 Salted Toffee-Chocolate Squares

Okay folks, we're into the home stretch.  There's no time for rolling pins, cookie cutters, icing tips, sprinkles, or those cutesy little froo-froo cookies that people ooh and ahh over, but never eat.  It's time for fast and easy and snarfingly delicious.  This cookie fits that category to a "T".  We recently served them for a Rams game and people gobbled them up like popcorn.  So make a batch, maybe two.  You won't be sorry.

Salted Toffee-Chocolate Squares

14 graham crackers

1 bag (8 ounces) toffee bits

1 1/2 cups coarsely chopped toasted natural almonds

1/2 cup sugar

1 cup (2 sticks) unsalted butter

3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips

3/4 teaspoon coarse salt

Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.

In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

This is linked to Foodie Friday.

Savory Crescent Chicken Squares

It's frantic, shopping-and-lunch filled days like these that make me ever so thankful I had the foresight last fall to make meals ahead and put them into the freezer.  Tonight, after a day of doing my holiday shopping and helping my parents out with theirs, I was so glad to come home to a warm, dry house, and a meal I could just pop into the oven.

This is a relatively easy dish to make and, with the possible exception of the crescent rolls, you probably have everything in your pantry to do so right now. The recipe makes four of these little gems, and if there are just two of you at home, as in my case, then you are in luck, as the two that remain can go into the freezer and will reheat (at 350 degrees F for about 20-25 minutes) to absolute fresh perfection.  The sauce will freeze and re-warm just as well.

This recipe comes from one of my favorite cookbooks, St. Louis Days, St. Louis Nights, that I've mentioned here before (and will undoubtedly mention again and again!).  Here's the annotated recipe. 

If you can't quite make out the sauce, here's the recipe:

1 can cream of celery soup

1 teaspoon chicken bouillon granules

3 tablespoons sour cream

1 tablespoon dry sherry

Whisk ingredients together.  Heat over a low flame until steaming.  Spoon generously over the top of the baked squares.

This is linked to Foodie Friday.

 

Pumpkin Cornbread

As you know, I've been on a bit of a pumpkin tear lately, the natural result of the seasonal move from summer to fall. Recently a recipe came to my attention that I found most interesting: pumpkin cornbread. I'd not heard of such a thing (I'm even currently reading THE CORNBREAD GOSPELS by Crescent Dragonwagon and even she doesn't mention one), thought it sounded tasty, but alas didn't quite have enough cornmeal, or wheat flour, or an 8" square pan, so made some alterations and it came out great! It is dense, moist, and delicious, not at all sweet, and not falling apart crumbly like a lot of cornbread tends to be. This is a keeper, and I'll be serving it for Thanksgiving.

Here's my version of the recipe:


Pumpkin Cornbread
1 1/4 cups cornmeal

3/4 cup all-purpose flour

1 tablespoon baking powder

3 tablespoons granulated sugar

1 teaspoon cinnamon

1 teaspoon salt

1 egg

3 tablespoons vegetable oil

3/4 cup canned pure pumpkin

1 1/2 cups whole milk

Sift dry ingredients. Beat the egg. Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps. Pour into a greased 8-inch cake pan. Bake at 350 degrees F for 35-40 minutes. Cool for 10 minutes. Cut into wedges.

To make it extra special serve with spiced honey butter:

1/2 cup unsalted butter, softened
1/2 cup confectioners' sugar
1/2 cup honey
1 teaspoon pumpkin pie spice
Pinch of sea salt

In a medium bowl, combine butter, confectioners' sugar honey, spice and salt. Beat until light and fluffy. Refrigerate until ready to use. Wonderful on toast, pancakes, biscuits, and waffles.