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Where is everybody??

post #1 of 11
8/26/09 at 6:18am
Thread Starter 
I've been gone a month to Greece and I come back to find that not everyone is around. The threads aren't moving along at their usual pace, and I thought I would get at least a few more hits on my tomato soup thread by the usual suspects.

Is everyone on vacation?
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post #2 of 11
8/26/09 at 7:18am
Can't speak for anyone else, but personally I don't care for tomato soup, so never make it.

If I were to make some, though, I believe I'd start with fire-roasted tomatoes.
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post #3 of 11
8/26/09 at 7:23am
It's still the holiday period here in Europe, Koukouvagia.... :D
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post #4 of 11
8/26/09 at 8:59am
Thread Starter 
With a name like KYHeirloomer that's the last thing I would expect you to say :crazy:. What does "fire roasted" mean?

Oh, there you are Ishbel. Hello.

By the way, introducing my new avatar, my idea of the perfect food. Whole wheat bread with a light slather of ricotta cheese, topped with diced tomato and diced dried fig, drizzled with honey. Accompanied by fresh figs and prosciutto. I had the bread and ricotta once at Le Pain Quotidien and have obsessively been making it at home since.
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post #5 of 11
8/26/09 at 11:15am
Good time in Crete? :D

We had to cancel Corfu for the moment - maybe get there at end of October - but in light of the changeable weather at that time, we're not sure whether to go further afield like Madeira, where we could be more certain of the sunshine.

The new avatar looks great!
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post #6 of 11
8/26/09 at 11:25am
Well, I just spent a week up in Portland (Oregon), helping a friend cater a wedding reception.

Finished the week off there with dinner at Sel Gris, where Dan Mondok is the Chef/Owner.
Dan used to work in this area and we were in the local ACF together.
It was an amazing dinner....veal sweetbreads with apple butter and a fritter with a still runny egg yolk center, crsipy seared foie gras, hanger steak with yukon gold mash, haricot vert and fried chicken livers, salt & pepper calimari (fried with preserved lemon, leeks, Thai basil and chilies), served with nuoc cham, cream of sweet potato soup with crispy fried pancetta....I just kept taking bites and shaking my head, I couldn't believe the flavors and texture combos.
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post #7 of 11
8/26/09 at 12:56pm
Hey Koukou....is that where you been hiding? Those fires look pretty awful :(

How did the trip go? I bet you gorged yourself on lovely local food :) And what did you bring home for me hehe

I'm moving to Melbourne at the end of the year - biggest Greek population outside of Athens apparently - so we should be able to enjoy some really good food there. WHere we are now, well, it's not very diverse, so we're looking forward to it.

Glad you're back :)
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post #8 of 11
8/26/09 at 1:14pm
Welcome back :^)
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post #9 of 11
8/26/09 at 1:48pm
I had a great sandwich in a place in venice that was really a wine store, and they had some sandwiches that they sold, to take out on the street to eat, no place to sit inside. It was not fancy.
The filling was just ricotta and herbs and rughetta (rugola, rucola, arugola, whatever they call it there) - i never thought i;d like ricotta on bread. This was great.

I think you[re right not many people are posting, and i check and sometimes the topics just stay with no new posts for a day or two.

oh,and i have a recipe for american tomato soup - what campbells is copying.
You fry chopped onion, carrot and celery in butter, till tender, add a couple of spoons of flour, stir a minute, then add tomatoes, salt pepper and a pinch of ground CLOVE (that;s the trick) and simmer. Then blend it.
You can put bay leaf and thyme, but not too herby.
I love it.
Got it from the old 1950 betty crocker cookbook.
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post #10 of 11
8/26/09 at 5:34pm
>What does "fire roasted" mean?<

Pretty much as it sounds, Koukouvagia. You roast the tomatoes on the grill, over a charcoal fire, to pick up some of that smoky, charred goodness. Then use them as usual for sauces, soup, etc.

Although you can do your own, at least one company (Muir Glen) offers them canned.
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post #11 of 11
8/26/09 at 5:34pm
Thread Starter 
I'm salivating at that the thought of that spread JustJim. Amazing.

Never been to Corfu, hear it's nice. Krete was beautiful as always.

I never liked ricotta, period. You MUST give this a try. The dried figs, tomatoes, and honey are a match made in heaven.

Clove eh? That sounds like the right spice to use, maybe even a little allspice? Actually I usually put a little clove in my tomato pasta sauce so that sounds about right.

Arugula, that's what it's called here. In the UK it's called rocket. I just call it yummy.
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