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This soup
makes a simple, tasty meal when served with
a Greek or Caesar salad and a nice wine.
Easy Garlic Tomato Soup
3 Tbs (45 ml) extra-virgin olive oil
3 large cloves garlic, crushed or finely
minced
2 Tbs (30 ml) paprika
2 1-lb (450 g) cans or 2 lbs (900 g) fresh
tomatoes, chopped
3 cups (750 ml) chicken stock
3 cups (750 ml) water
Salt and freshly ground pepper to taste
Hot sauce to taste
Butter
6 slices French bread
1/2 cup (125 ml) grated Parmesan cheese
Heat the olive oil in a stew pot. Saute the
garlic until oil is infused. Raise the heat
slightly and add the paprika. Saute until
the paprika just begins to sizzle. Add the
tomatoes, stock, water, salt and pepper and
simmer for 20 minutes. Butter slices of
bread liberally. Press one side of each
piece into the grated parmesan. Broil until
bubbling, watching to make sure the parmesan
doesn't crisp. Reduce heat on the soup. Add
a few dashes of hot sauce and serve by
placing one crouton in each bowl and
covering with soup. Serves 6.
 Reader
Barbara writes:
My new
stainless steel sink came with a stainless
grid on rubber feet that sits on the bottom
of the sink and is meant to protect it from
scratches when washing pots and pans. It
does that well, but it's so useful for other
things, such as seasoning chicken or
spraying meats with oil before cooking. Just
lay the pieces on the (clean) grid, salt,
pepper and spice away without worry about
messing up your countertops or floor, lift
the meat out and spray the grids and the
sink below with hot water. Anything that's
going to make a mess can be done in the
sink, and cleaning up is a snap. Amazon
sells this one, they offer others to fit
different size sinks.
Click here to learn more.
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Thanks to
reader Gladys McConnell for today's helpful
hint:
If you make
your own pie shells - and they are always so
much better than the bought variety - triple
up on the recipe and make three at the same
time. Roll out and put into aluminum pie
plates. Stack them on top of each other
divided by wax paper and place in a plastic
bag and seal. They will keep in the freezer
for several weeks and be ready for use
without the time and effort of making the
pastry each time.
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Sandi
McIntyre asks: The note today touting
the wonders of a cast iron pan (which I
don't doubt) did raise I question for
me. I've heard over the years that using
a cast iron pan does leach some iron
into your food. You may or may not
consider this a good thing, but what's
the skinny on this?
The Chef
answers:The skinny is that it's true.
Studies have shown that small amounts of
iron are released into foods cooked in
cast iron cookware. Most people would
benefit from tiny amounts of this vital
nutrient, and some dietitians even
recommend cooking in cast iron as
partial treatment for anemia, but some
people (people with hemochromatosis, for
example) might not tolerate the added
iron in the diet. As always, consult
your physician if you have any concerns
about cooking in cast iron.
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unshipped, unhybridized state, in which they
are so succulent and dribbly that eating
them qualifies as an erotic experience. (ex:
"In the tumid fullness of the July night, we
feasted on just-picked white peaches, the
most luscious of stone fruits, their
effluvia streaming down our heaving,
perspiring chests.")
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& Marion Rosenfeld, from "The
Food Snob's Dictionary"
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