Sunday, January 27, 2008

Wine, Cheese, Balsamic Vinegar and Soup.....Things That Age Well

I have always been under the belief that MOST soup tastes better the next, not the dogfood you get out of the can but the REAL DEAL. Soup you make from scratch. I wonder why they call it "from scratch" when you make something homemade?? I always thought you scratch an can also itch something you scratch a mosquito bite or do you itch it?? Personally, I itch it....but I have also scratched it in the past. I digress. I decided to make a vegetarian vegetable soup today for I made it Sunday to eat on Monday. I just think it tastes better after it has sat in the fridge overnight and the flavors have had a chance to meld. What the hell is meld anyway??? That is a big FoodTV term........

Meld: To merge or blend two things into one

Well I melded many things......not just two into I wonder if it IS still meld?? I basically took 8 c. water, 1 28oz dice tomatoes and juice, 2 T tomato paste in a tube, 1 can drained cannellini beans, 1 1/2 cups diced potato, 1 c. shredded carrot, 4 celery stalks, 2 small zuchini and 1/2 head of chopped cabbage, 1 c. frozen corn, some dried basil and oregano and minced onion and 1 leftover rind of Parmigiano Reggiano and simmer for about 1 hour.

Saturday night we were going to do our usual pizza on the BGE but I got engrossed in something and forgot to take out my resting dough to rise. So, I improvised. We had quesadillas again due to leftover sundried tomato tortillas. So instead of Philly Steak Pizza's we had Philly Steak Quesadillas. I had grilled up some peppercorn & seasalt crusted petit beef tenderloin tournedos from Kansas City Steaks, hence the steak part, then I sauteed up some green and red pepper, baby bella's and some sweet onion and they layered that on the buttered tortilla and topped off with some lowfat mozzarella and a slice of provolone and then grilled it on the BGE.

Friday we had a small ice storm here so I had made Baked Potato Soup in sourdough bread bowls along with baby romaine salad and cowboy cookies.

I have honey wheat dough rising for tomorrow and I am going to make some cinnamon bread w/my favorite schmear and then the vegetable soup.

I am also patiently awaiting a package from King Arthur Flour AND Crate and Barrel....will post more when they show up.........hopefully tomorrow, Monday.

You might want to check out oooooh the love!


Lora said...

What's the filling in a whoppie? I don't use water in my soups, prefer beef or chicken broth or even diluted tomato juice. I definitely think it is better the next day.

All you ever wanted to know about "from scratch"-

Obsessive Foodie or Food Addict....You Decide said...

I usually use stock also but a TRUE vegetarian italian minestrone apparently uses water and tomatoes so I tried that for a change up.

Filling a whoopie is bad bad bad, usually a lot of shortening....yummy yummy

Obsessive Foodie or Food Addict....You Decide said...

or so this current book tells me hahahaha

Lora said...

NO ONE would ever mistake me for a vegetarian or vegan! I like my meat & OH YEAH, I need the protein!

the Jennings secede from the South said...

Send that soup up here! Looks perfect for a cold day.