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Big News

December 30, 2009

I have some exciting news to share. I mean this is huge. Bigger than Tiger Woods news, bigger than Balloon Boy drifting off to space, er, the family attic, news. This is major. It is major enough to outdo the comeback of leggings. Are you dying yet? Are you on your knees begging? Please, no one likes a beggar.  

Ok … here goes nothing … I got an immersion blender for Christmas! I know, I know, you’re bouncing off the walls. The confetti has landed in places you’ve never seen before. Noisemakers are ringing in your ears. You’ve entirely gone overboard on the champagne with excitement. You’re hanging from the chandelier with elation.

Well, it gets better. I’ve already made two soups with this fantastic, ever-so-handy kitchen marvel. It’s also replaced my stuffed koala named Quincy. The cuddling hasn’t worked out so well with the blade and all, but we can certainly stroll down the streets holding handles. We’re quite the force of nature. Together, we form Captain Planet and all of his Planeteers!

Tomatoes from the Vine Soup

To make this culinary sensation, I used a simple tomato soup recipe found on Epicurious and complicated matters.

  • 2 tablespoons of butter
  • 2 tablespoons of EVOO
  • 2 chopped yellow onions
  • 3 cloves of chopped garlic
  • 2 tablespoons of flour
  • 5 tomatoes from the vine (a little over two pounds)
  • ¼ cup of red wine
  • 3 oz of tomato paste
  • 10-12 kalamata olives
  • 2 cups of chicken broth
  • ½ cup of ricotta cheese
  • 2 tablespoons of parmesan cheese

In a large Dutch oven, sauté the onion and garlic in the butter and olive oil. Chop up the tomatoes and add them to the pot. Add flour and stir. Let it simmer. Add tomato paste and wine. Stir to cook out the alcohol. Take a glug of wine. Add the olives and chicken broth. Let it simmer for about 10-15 minutes.

Using an immersion blender, blend for 1-2 minutes. Add the ricotta and parmesan cheese. Let it heat for another five minutes.  Serve with more cheese, preferably goat.    

Pair with this 2008 Alexander Valley Zinfandel because we said so.

P.S. I also got a pretty sweet, tricked out camera for Christmas so if anyone knows how to operate a Nikon D5000, let me know. I’m still figuring it out but so far, it’s definitely spiced up the ol’ Entertaining digs. What do you think?

7 Comments leave one →
  1. Lynn Spillane permalink
    December 30, 2009 7:53 pm

    I don’t know too much about the NIkon d5000….but you are going to love it! I have the D90 which appears to have most of the same features as the d5000. There are probably some classes available at your camera shop or local community college.

  2. January 4, 2010 12:08 am

    I had to ask my Johnson & Wales trained husband what an immersion blender is. Sounds fabulous! I bet the soup was amazing. I’m newly devoted to this version of split pea with cream and fresh herbs from a friend in CT:

    Split Pea Soup with Fresh Herbs
    From Winter Caplanson

    1 lb. dried, split green peas
    • 2 quarts ham stock (simmer ham bone in water with a few bay leaves for 2 hours & strain)
    • 1 large onion, finely minced
    • 1 quart fingerling potatoes, scrubbed and diced
    • 4 carrots, scrubbed and diced
    • Inner part of celery (6 ribs or so plus the leaves) chopped
    • 3 T fresh rosemary leaves, minced
    • 2 T fresh thyme leaves
    • 2 T fresh savory leaves, minced
    • 2-3 cups ham, chopped
    • 1 box frozen baby peas
    • 1/2 pint heavy cream
    • Ground pepper and sea salt to taste

    Wash the peas by covering with water and draining several times, until the water runs clear.
    Place the peas, ham stock and minced onion in a soup pot, bring to a simmer over medium heat, reduce heat to medium-low and stir every 15 minutes or so to keep the peas from sticking to the bottom.
    Simmer the soup for one hour, and then add potatoes, celery, and carrots.
    Cook until the peas are pretty much dissolved and the potatoes are tender, 30 minutes to 1 hour.
    Add herbs, ham, and peas and simmer for 15 mins.
    Whisk in heavy cream. Add salt and pepper to taste.
    This soup is even better after a night in the fridge and also freezes

    • ehagood permalink*
      January 4, 2010 4:46 pm

      This looks a lot like the pea soup my mom always made! Thanks for sharing!

  3. theartfulabode permalink
    January 4, 2010 5:02 pm

    oo congrats on your new camera – you’re gonna love it! I do have to say I’m a little jealous since yours is one step up from mine. 🙂 Don’t be alarmed if you find it missing one day!

    • ehagood permalink*
      January 4, 2010 8:20 pm

      Maybe you can teach me a few tricks! We have a DVD and a book. I just need to get down and read it.

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