Roasted-Tomato Basil Soup

I made this Yesterday for Dinner last night. Perfect Recipe for right now. We got our first frost for the season. I harvested the remaining Basil from the garden and used up the last of the garden tomatoes from the Local Farmer's Market. This recipe calls for tons of tomatoes and 4 packed cups of Basil!

Perfect Simple Soup from Barefoot Contessa cookbook

Roasted Tomato Basil Soup

Ingredients
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Directions
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Baking: Husband Cake from a 1949 recipe booklet

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A Very Popular Cake from the past. It is sometimes called Spiced Tomato Soup Cake. I found it called Husband Cake in a vintage recipe booklet from 1949 that I picked up at a garage sale. I baked the cake in a 9x13 pan but found many similar recipes online that were baked in bundt pans.

1 cup sugar
1/2 cup shortening
1 can tomato soup
2 cups flour
1/2 tsp cloves
2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 1/2 cup chopped nuts and raisins or nuts and dates

Cream shortening and sugar.

Rinse soup can with 2 Tablespoons of water and add to soup. Add soda to soup. mix well, and add to creamed mixture. Sift Dry ingredients together and add fruit and nuts. Beat Well and bake in a rectangular pan 40 minutes at 350 degrees.

Icing:

Cream together 1 pkg cream cheese and 1 1/2 cups powdered sugar. Add 1 egg yolk, last and mix well. Let stand 10 minutes, then spread on cake.

(I left out the egg yolk and added a few tablespoons of whole milk)

Cades first Pheasants

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Caesar Club Sandwiches and Pesto Pea Salad

CAESAR CLUB SANDWICHES

Ingredients
Canned chicken- chopped
Good olive oil
Kosher salt
Freshly ground black pepper
Garlic Powder
Paprika
4 ounces thinly sliced ham
1 large garlic clove, chopped
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
Italian Bread Rolls
2 ounces baby spinach, washed and spun dry
Roma Tomatoes, sliced thinly
2 to 3 ounces Parmesan, shaved
Directions


Place the chicken in a colander and drain. Place in a bowl and drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Mix in 1/4 cup Dressing ( recipe Below) Set Aside.


To Make Dressing:

Place the garlic in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta or Italian buns in half. Spread the cut sides of each piece with the 1 Tablespoon Caesar dressing. Place a few spinach leaves on the bottom piece of bread and then layer in order: 2 slices of tomatoes, shaved Parmesan, 2 to 3 slices of ham, and 1/4 cup chicken mixture. Sprinkle with salt and pepper. Place the top slice of ciabatta on top and secure with a pick.


PESTO PEA SALAD

Ingredients
2 cups of frozen peas- Thawed
2 tablespoons pignolis, toasted (see note)
2 1/2 cups baby spinach leaves
4 tablespoons Prepared Pesto
1 cup freshly grated Parmesan

Directions

Defrost Peas

To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas over the spinach. Add the pesto and toss. Sprinkle with salt and pepper and some parmesan.

Plate Salad and then top with a sprinkling of parmesan and pine nuts.

Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.

Fun Day of Treasure Hunting

I had a great day of treasure hunting! Beautiful weather and lots of great finds! I am trying to decide what to keep and what to sell on Etsy. I just love the Vintage Jar full of old buttons!

Grand Opening re Joyceables

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