summer bounty...and stuff...

 

 There are soo many good things coming out of the garden now! My tomatoes haven't started to turn yet, but I'm sure lots of other's are enjoying scrumptious, mouth watering tomatoes!!

I've pulled out my Summer Notebook by Carolyne Roehm to strum up some ideas on how to enjoy the bounty of the season... here is a recipe for you...or two

Tomato-Dill Soup: You can enjoy this hot or cold... you will need..

  2 tablespoons of olive oil, 3 cups of chopped onions, 5 cups of chopped fresh tomatoes..salt & pepper to taste, 1 teaspoon of ground sage, 1 bay leaf.. One 12 ounce can of tomato puree' , 1/2 cup heavy cream chilled and 3/4 cup chopped fresh dill.....

 1. Add olive oil to a large pan over medium heat and saute' onions until soft and slightly golden, about 7 minutes. 2. Add tomatoes, salt, pepper, sage, bay leaf, and tomato puree' and simmer, covered, for 20 minutes. 3. Working in small batches, push mixture through sieve with a rubber spatula into a medium sized bowl; discard solids. Chill puree' in refrigerator. 4. One hour before serving whisk in cream and dill. Continue chilling and serve cold.... hehehe.. as you can tell..this is a rich soup..so small portions are recommended.

  Corn.. We actually have some coming in!! It's been so long since we've had a garden.. ours isn't the prettiest to look at {garden }, but.. all the produce is looking nice and healthy!

Here are some tips! Older varieties of corn need to be soaked longer before cooking ...  the wonderful hybrids are more sweet and tender..how about the speckled yellow & white varieties??! yum.

Don't salt the water..salt in cooking water toughens kernels.. always roast corn with the husks on and silk removed. Soak the husks in cold water for a few minutes to keep them from burning..

Peaches?? OH yeah..I'm there.. I love peaches! Who's with me??!!lol..

Here is a wonderful desert!! ..Poached peaches in White Wine.. you will need... 6 ripe whole peaches, 1 bottle white wine { 750 ml.} 1/2 cup cognac, 1 cup granulated sugar and 4 cups water..

1.  To peel peaches, dip in a large pot o f boiling water for 30 seconds then place in cold water for one minute. Peel skins. 2.  Combine wine, cognac, sugar, and water in a large saucepan: bring to a boil. Lower heat and simmer for 5 minutes. Add peaches and cook, uncovered, over low heat for 20 minutes, or until peaches are tender. Remove peaches and place in bowl. 3.  Over medium heat, briskly simmer poaching liquid until reduced by half, approximately 30 minutes. Strain liquid into bowl of peaches and refrigerate for 1 to 2 hours before serving..

Thanks so much for visitin' !!

Ciao bellas...

{All photos and recipes from Summer Notebook by Carolyne Roehm }

Comments

[Becca]

The soup sounds amazing chilled with some crusty bread right after a long run :) Going to have to try that one..

[Tracie~My Petite Maison]

Hi Christine!
I was just thinking about you today, partly due to my lack of visiting and then I turn around and you come say hi. I love your tomato post. I've got a counter full of just pick tomatoes from our backyard. I will have to try the soup since I love dill as well. I just noticed you're on Twitter, so I'm going to go take a look. Have a great evening!
xo~Tracie