Last night Tompaul and I drove to Hagerstown, MD. I know this is exciting in itself…but the real reason was to see Bronwen and Aaron and new baby (a.k.a. Adam). I volunteered to make part of dinner as there were some new recipies I wanted to try out…and its easier to experiment on a larger crowd because you get more opinions.
First I decided to make a homemade tomato soup. This is mostly because I had subpar tomato bisque for lunch…for 3.5 for the cup. I was thinking as I ate it…I have made better tomato soup. At this moment I realized I have become something horrid…a food snob!
Anyway I decided to make this soup I love. It comes from Giada’s Kitchen. The soup involves crushed tomatoes, canelli beans (to make it creamy), carrots, garlic (sorry Ba), onion and red pepper flakes. The red pepper flakes I used were newer than the ones I have so it was a bit on the HOT side. You can look the recepie up on Google books (it’s page 44). I substituted McKay’s Chicken Seasoning for the chicken broth and I don’t use heavy cream to make the wipped cream topping. Instead I add the part cream in to the soup and I use milk. I think this helps with the acidity of the tomatoes…as everyone knows I don’t like raw tomatoes. Here is the soup cooking…we ate the soup so fast I don’t have any of the finished product!
Then to finish off dinner I made a monky cake. And by monky I mean from my monastery cookbook. I chose the Yogurt Cake Saint-Elie. I added 2tsp of vanilla, baked it in an 8″ round pan instead of square and only baked it for 40 min instead of the full 50 because it was done. I turned out to be a nice solid cake. Te outside made a firm “crust.” The cake held its own taste so the toppings were simple: cut strawberries with lemon juice and sugar topped whipped cream. My friend Mary Heather taught me that. She is one smart cookie.