Seasonal Recipes Featuring Fresh Food Available Now
Cream of Tomato Soup with Goat Cheese
Recipe Courtesy of Cooking with Julie, Napa Valley
2 Tablespoons butter
1 onnion, chopped
1 carrot, chopped
2 garlic cloves
1 Tablespoon tomato paste
3 pounds plum tomatoes, peeled, seeded and chopped (about 4 cups)
1/3 cup oatmeal
Pinch of dry Za’atar or a mixture of dry oregano and dry thyme
1 cup water
1 cup vegetable stock
Freshly ground black pepper
1 teaspoon lemon juice (optional)
½ cup half and half
5 ounces fresh goat cheese, well chilled
- Mold teaspoons of goat cheese into tiny balls. Refrigerate while making soup.
- Over moderate heat, heat the butter in a 4-5 quart pot. Sweat the onion, with a pinch of salt, until translucent. Add the carrot and garlic and continue to sweat for another 5 minutes. If it becomes too dry, add a little water. Add tomato paste, and cook another minute or two.
- Add the tomatoes, oatmeal, za’atar (or oregano and thyme) and bring to boil. Cook for 10 minutes, and water, stock, salt and pepper. Bring to simmer and cook for another 10 minutes.
- Puree in a blender until completely smooth. Add the half and half, and mix in well to fully incorporate. Return to the pot and taste to correct seasonings with salt, pepper, and lemon juice.
- Float balls of goat cheese on top of soup when serving.
Copyright Julie Logue-Riordan 2010, www.cookingwithJulie.com, (707) 227-5036. Julie@CookingwithJulie.com.
Tomato Spice Tea Bread
By Annie Baker, owner of Annie the Baker, Napa Valley
A great way to use those tomatoes up towards the end of the season.
You can slice it and serve it plain (great for afternoon tea), or slice, toast and butter it (great breakfast bread). Makes one 9x5-inch loaf.
2 cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1/3 cup vegetable oil
½ cup sugar
½ cup dark brown sugar
1 pound tomatoes, peeled, seeded, and pureed to make 1 cup
¼ cup sliced almonds
Preheat oven to 350 degrees
Butter a 9x5 inch loaf pan
Combine the flour, baking powder, salt and cinnamon in a bowl. Mix well to combine and set aside.
Combine the oil, sugar, dark brown sugar and eggs in a mixing bowl and beat with a mixer until fluffy. Beat in the pureed tomato. Gradually add the flour mixture, blending well after each addition.
Pour the batter into the loaf pan, sprinkle the almonds over the top and bake for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.