Fire-roasted Tomato Vegetable Soup

From November's Dining In (but also perfect for right now):

Allyson's Fire-Roasted Tomato Vegetable Soup

1 medium onion, chopped

3 stalks celery, chopped

4 carrots, peeled and roughly chopped

5 garlic cloves

2 (14 1/2 oz.) cans diced fire roasted tomatoes

1 (14 1/2 oz.) can fire roasted tomatoes, crushed

3 c. vegetable broth

1 T. oregano

1 tsp. rosemary, crushed between your fingers

4 roasted garlic cloves

1 T. minced parsley or chopped basil

salt and pepper

1 tsp. sugar (if needed)

Preheat oven to 350. In a shallow roasting pan, combine the celery, carrots, and garlic, sprinkle with salt, and lightly drizzle with olive oil. Cover the pan with foil and roast 45 minutes to hour, until the celery is almost tender, stirring every 15 minutes to prevent burning. Set aside.

In a large saucepan, sauté the onion over medium heat, until translucent. Add the roasted vegetables, tomatoes, broth, oregano, and rosemary; bring to a simmer. Simmer on very low heat for 10 minutes.

Use a blender to puree the soup to preferred level of consistency, then transfer back to the liquid. Add the parsley and salt and pepper to taste, and simmer for about 10 more minutes to allow the flavors to blend. If it is too acidic, add a little sugar to taste. Serve with some chopped fresh basil and either a crusty baguette or rye chips.

Shaking up dining in

So, for November's Dining In, I wanted to try something different. We have routinely had only about 8-12 show for a Dining In, so I thought we could do something like this (If we have more interest, we'll add another main dish and a little more of everything):

Fall Food is the theme

Assignments:

Drinks (1 person):

• BRu - Blueberry Limeade

Appetizers (2 spots left):

• ALDyer - Fire Roasted Tomato Vegetable Soup

Salads (1 spot left)

• Zahra - Apple, Pomegranate goodness

Sides (2 spots left)

• TRu - Garlic Bread

Main Dish (1 spot left)

• Lindy - Lasangna

Dessert (1 spot left)

• Julianne - Pumpkin Chiffon Pie

We'll meet at the Jumanji House at 7pm on Saturday, November 14th. Please let me know what you will bring in the comments, and I will update the post as we get more people. Please also bring your recipe, and we will post it here. Please RSVP by Friday, November 13. We can always add more items, but I want to make sure we have all the first bases covered.

If you would be willing to host one of these dinner groups, please let me know, and we will start a rotating schedule of themes and dishes. Thanks!

ETA: Thanks to all who came! I thought dinner was perfect! I cannot wait for the recipes.

Telling your food story

I finally got around to watching the finale of Top Chef Masters last night. Out of 24 Chefs who have been in the industry for a long time and who have James Beard Awards, Michelin Stars, and have owned restaurants for years, it was down to three. Their final challenge, to create a four course meal that told their food story.

Course 1: Their first food memory.

Course 2: The first time they cooked something, and they knew they wanted to be a chef.

Course 3: The first restaurant they opened.

Course 4: Where they are now and where they are heading.

From making gnocchi with an Italian mother, to living over a Pastry shop in France, to taking 20 years to get the perfect black mole sauce, every moment was exquisite. My mouth watered the entire time. I would have killed to be at that table taking that journey with them. I loved the true artistry and passion each chef had for food.

So, now I have a challenge for you--write a post about it, post in the comments, send me an email as a guest post--whatever, but I want to know! You do not have to answer all of them.

Course 1: Your first food memory.

Course 2: The first time you cooked something and knew you loved to cook (or ate something and knew you loved food).

Course 3: The first time you had to cook something all by yourself (whether it turned out well or not).

Course 4: What you wish you could cook if you had the chance.

This may just be a dream menu, or maybe we'll have a dining in and you bring one of the above mentioned dishes. I just love the idea of food telling a story, starting relationships, and bringing people together who are passionate about life, love, and everything around them. What will your story be?

Review: Fosters Market

I run an orientation that happens every other month for work. With work residing across from Panera on Franklin Street, you would think that they would be perfect for catering--and they were, but about a year to two years ago the service went downhill fast (I'm sure they are better now that I have complained, but I still have no desire to go back).

When they started to go South, I decided to check out Foster's as I had enjoyed them before and they deliver. Elana, the catering manager for the Chapel Hill store, is excellent. Whether I called the day before or a week before; whether I call to add to the order or cancel part of an order, she swings with the punches, and I don't think I'd order lunch with anyone else anymore. There is something to be said for great service. I even got a hand-written Christmas card this past December--I was impressed (maybe easily), but a hand-written card? That is kind of impressive (I know, I have ordered pre-printed cards for work).

I have tried a bunch of their stuff, and here are my favorites:

1. BLT Chicken Caesar wrap: The stuff dreams are made of. I like it hot or cold. I've even tried to recreate it, and it just isn't that amazing. With every bite, the crispness of the lettuce, the smokiness of the bacon, the creaminess of the Caesar dressing, and the tanginess of the Parmesan all mingle together in a perfect blend of flavor. I crave this sandwich for at least a week before and a week after orientation. So good.

2. The brown sugar cookies: I don't know what they put in these, but I am addicted. Sometimes they only put one in a cookie tray, and I snag it before anyone even knows it is there. A blend of the lighter sugar cookies you remember in all of your perfect Christmas memories, with a deeper caramelized flavor. They melt in your mouth, and you try to figure out excuses to get more (for others--really). I would share as a testament to their greatness, but then there wouldn't be enough for me.

3. The Spinach Mac & Cheese: Mouthwatering? Divine? I think the picture describes it best (even better, they also have the plain version and a spicy one with a kick of chipotle peppers).

4. Roasted Pork Loin with Foster's applesauce: a delicately roasted pork loin--juicy and succulent, the flavors seduce you into a perfect dizziness of taste and delight as the sweet and tart of the applesauce emphasize the flavor of the pork.

5. Hot Chocolate: A mix of Ghirardelli chocolate syrup and steamed milk, mixed together in a perfectly creamy, frothy concoction of loveliness. A perfect end to a lovely meal.

The website has some mouth-watering pictures (whomever their photographer is, he or she is very gifted with food), and I also love that they have Sara Foster's recipes available (for free!--though her cookbook is also amazing--though a little pricey at the store itself). The store also has a bunch of foodie lovers delights--imported chocolate, gourmet sauces, nifty cake & cupcake mixes, and 80s candy that I adore (pop rocks & fun dip!). They also serve smoothies, pies, various salads by the pound, platters for parties, and great breakfast & brunch options.

Maybe the Caesar dressing is the element I don't have right in the BLT Chicken Caesar. . . hmmm. Sorry, where was I? Ah, yes. We'll try out the Durham restaurant and store for July's dining out (easier parking than Chapel Hill) --Wednesday, July 29th, 7:30 pm. See you then!

Dining In[dian]

Hey D3 Diners In! Our Dining In[dian] Luncheon is coming up, and I suspect that some of us don't know roti from lassi yet, so I'm posting some information that will help you get started on the road to Indian cooking greatness.

Cooking Indian food can seem daunting at first because of the sheer number of ingredients and spices required, many of which you may never have heard of. You can get smaller amounts of spices at Weaver Street, which sells them by weight, and A Southern Season (because you WILL feel buyer's remorse if you buy a $15 bottle of cardamom powder). I have turmeric, cardamom pods, cumin seeds, a garam masala, fenugreek seeds, chili powder, amchoor powder, brown mustard seeds, gram flour, and a few others, if you'd like to borrow some for Dining In. Spices, vegetables, and other ingredients that are commonly used in Indian cooking are also sold at Asian food stores like the one next to Guglhopf or (obviously) the Indian grocery behind Target on 15-501.

I am also including some links to recipes of varying degrees of difficulty. And just remember, you can always just bring rice or naan (flat bread)!

(Disclaimer: I haven't tried any of these particular recipes, but I didn't want to put the recipes that I use up for fear of copyright infringement...)

Simple recipes: Channa Masala (curried chickpeas): http://vegetarian.about.com/od/vegetarianindianrecipes/r/quickchickpeas.htm; Mango Lassi (mango yogurt drink): http://www.youtube.com/watch?v=hLYcksxOgzM ; Indian Rice Pudding (http://www.foodnetwork.com/recipes/alton-brown/indian-rice-pudding-recipe/index.html)

Less simple recipes: Aloo Paratha (potato-stuffed flat bread): http://www.ivcooking.com/p269_75.php; Dal Makhani (lentils and kidney beans) http://www.sailusfood.com/2006/07/01/dal-makhani/; Tandoori chicken: http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-tandoori-chicken-recipe/index.html

Bring it on: Vegetable Biryani: http://www.recipesindian.com/south_indian_recipes/rice/Vegetable-Biryani.html; Samosas: http://www.manjumalhi.co.uk/recipes/vegetarian/baked-samosas.html

Happy cooking! I can't wait to see what you all bring!

~R

Dining In: Waffle Bar

Deeply pocketed squares or small-holed round waffles? That was the question of the day yesterday as a few of us met to enjoy a dining in waffle bar and plan the structure of Dining Outs to come. Marti is all for the small rounds--that way they evenly hold all of your goodies and no one divot gets too much topping--equality in bite. I normally agree, but for some reason yesterday, I was reaching for the square waffles with the deeper holes. Strange. It is the dilemma of a two waffle iron house--choices, choices.

With strawberry puree, chocolate sauce, syrup, or the funky French cookie spread (that was like 5000 calories per 1/4 cup), and a healthy dose of whipped cream, we chatted about food, farmers markets, and so much more. The end was spent lazily talking about our Saturday plans as we nibbled grapes, pineapple, and a little bacon.

All in all, I felt I learned more about the other sisters who were there--and I cannot wait for next month's. Mac & Cheese party at Marti's (we'll have a date for you shortly). Make Mac & Cheese, bring a recipe, and try some of everything (and remember, you can bring friends, even if it is just to steal their amazing mac & cheese recipe). I recently made a three-cheese, ham and asparagus, mac & cheese that was delicious; but I am going to have to really think about what I am going to bring next month. Mac & Cheese Dining In will be the stuff that dreams are made of.