When you mix an athlete, a nerd, beer, and good ingredients this is what you get.

Friday, September 9, 2011

Tomato Overload - Salsa and Bisque



It's the end of summer. There I said it. One good thing about it is that everyone with a garden has way too many vegetables to use so you end up getting some from friends and family. This weekend we got a ton of fresh tomatoes from one such family member's garden so we decided to have a tomato night last night after a long day of class and work. We realized it was already 9 when we got started but there was no turning back.

Since it was that late already we threw together something small to appease our hunger while we tried a bigger and badder beast. The beast was actually a bisque so I guess I'm subconsciously in a bit of an alliterative mood. But anyway. First things first: Salsa:


Tomatoes
Onion
Lots of garlic
Jalapeno
Fresh Cilantro
Black Beans
Corn
Lime Juice

The perfect fresh snack to go with the 90+ Malbec we were drinking and to fuel us for the recipe ahead.


When we were designing the recipe for the bisque (because, ya know, to believe it or not, sometimes I think about these things before I just go in the kitchen - but only sometimes) we decided to put a crouton on top of the soup with melted mozzarella to which I got the response:
"It can be like French Onion Soup, except it'll be Italian.. Tomato.. Soup..." yuppp

Since I just got finished with a problem set for Computer Aided Machine Design, I'm still in the mindset that I need to provide a couple different perspectives so here's my last nerdy move of the day before the beer starts flowing!

Top:


Front Isometric:


Back Isometric (except only not):



The bisque was awesome. I now like two soups I've made (this and the corn chowder) along with my mom's broccoli cheddar. I'm up to THREE soups. Who woulda thought?

Prep:
Boil tomatoes a few minutes to loosen the skins, ice them and peel them and seed them (save the juice!).
Roughly chop some onion and garlic.
In a saucepan simmer the tomatoes onion and garlic in the juice with a teaspoon of olive oil for about 15 minutes.

Meanwhiiiiiile:
Start a bechamel. (if you've been following the blog this should be cake by now, if not look back to one of the thirty-thousand hundred-million pasta posts on here)
Add asiago and parm. The asiago is CLUTCH and adds a good amount of the unique flavor at the end.
Once this is looking melted and starting to thicken up, cut the heat to low.

Process:
The tomato/onion/garlic mixture in the food processor with lots of fresh basil.

Add:
The pureed mixture to the cream sauce SLOWLY while whisking to prevent the hot puree from curdling the cream. (If you want to be fancy you can temper the puree with some cold cream but you don't need to if you're careful)

Heat:
The bisque until it's hot to your liking and add a pat more of butter just because you can.

Finally, ladle the soup into large oven proof crocks or mugs, top with a thick toasted slice of bread or two and smother with a few slices of mozzarella. Throw it under the broiler until the cheese bubbles and you have one of the cheapest most delicious tasting soups you can get your hands on. Total cost was about $25 for the soup and the salsa and there were plenty of leftovers. This is a little step up from the keystone/pasta posts but don't worry, I know some of us are back in school (some of us for a fifth or sixth year) and don't have access to a kitchen. Drunken dining hall recipes are coming in hottttt. Stay tuned

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