Text 301, 95 rader
Skriven 2008-01-06 22:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Asian Market shopping
=================================
-=> Quoting Carol Shenkenberger to Jim Weller <=-


 >  CS> was pruning and cleaning my MM
 >  CS> got it down to just 42000 recipes

 > A good start is flagging and deleting anything that has Kool-Whip,
 > Jell-O, Lite *, Bisquik, Velveeta or Campbell's cream of * in it. [g]

 CS> Hehe I'll scan for the first 2 but might want the others.

Jell-O has no redeeming qualities whatsoever. Kool-Whip and lite
versions of real food lack character and honest taste. Bisquik is
horrendous and making up biscuit dough from scratch is so easy. We
bought some once to take camping for the convenience angle. I made
one batch of biscuits from it and one of pancakes then threw it
away. In future years I pre-mixed my own mix and stored it in
baggies. Velveeta is admittedly edible but it's not really cheese.
Campbell's, I confess to using on occasion for the convenience but
it needs doctoring up and is still second rate.

My one guilty pleasure is Chees Whiz. For some unfathomable reason I
like it.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cook's Illustrated Cream Of Roasted Tomato Soup
Categories: Soups
  Servings: 8

      2    28-oz  cans whole tomatoes
           packed in juice, drained;
           reserve
      3 c  juice
  1 1/2 TB dark brown sugar
      4 TB unsalted butter
      4 lg shallots, minced
      1 TB tomato paste
        pn ground allspice
      2 TB all-purpose flour
  1 3/4 c  low-sodium chicken broth
    1/2 c  heavy cream
      2 TB brandy or dry sherry
           Salt and cayenne pepper

Make sure to use canned whole tomatoes that are not packed in puree;
you will need some juice to make the soup. Buttered or garlic
croutons or a grilled cheese sandwich go well with the soup.

Adjust an oven rack to the upper-middle position and heat the oven
to 450 deg. Line rimmed baking sheet with foil. Seed the tomatoes
and spread in a single layer on the foil. Sprinkle evenly with the
brown sugar. Bake until all the liquid has evaporated and the
tomatoes begin to color, about 30 minutes. Let the tomatoes cool
slightly, then peel them off the foil; transfer to a small bowl and
set aside.

Heat the butter in a large saucepan over medium heat until foaming.
Add the shallots, tomato paste, and allspice. Reduce the heat to
low, cover, and cook, stirring occasionally, until the shallots are
softened, 7 to 10 minutes. Add the flour and cook, stirring
constantly, until thoroughly combined, about 30 seconds. Whisking
constantly, gradually add the chicken broth; stir in the reserved
tomato juice and the roasted tomatoes. Cover, increase the heat to
medium, and bring to a boil. Reduce the heat to low and simmer,
stirring occasionally, to blend the flavors, about 10 minutes.

Strain the mixture into a medium bowl; rinse out the saucepan.
Transfer the tomatoes and solids in the strainer to a blender; add 1
cup of the strained liquid and puree until smooth. Combine the
pureed mixture and remaining strained liquid in the saucepan. Add
the cream and warm over low heat until hot, about 30 minutes. Off
the heat, stir in the brandy and season with salt and cayenne to
taste. Serve immediately. (The soup can be refrigerated in an
airtight container for 2 days. Warm over low heat until hot; do not
boil.) 


From: Bette Ressel To: Foodlore
 
MMMMM-------------------------------------------------





Cheers

YK Jim


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