So it happened again.
I know I have mentioned that I set aside an hour on Saturday mornings to sit down and not only listen to, but thoroughly enjoy Evan Kleiman’s KCRW radio show Good Food.
I’ve also said before that I am always surprised how she seems to know just what’s been on my mind culinarily speaking.
Itâ€™s Monday. Time for a little more tomato love. Of course I mean TomatoMania.
The tomato plants at my house are really picking up the pace.
Plus I went to the Hollywood Farmers Market yesterday and saw a lot of spectacular specimens. Naturally I even picked up a few.
If you have been following Sup! lately then you may know I broke my jaw and am on a liquid diet. Which has made for a week of interesting soups including: Leek and Potato, Poblano and even a dessert version, Plum Soup with Tarragon and Blackberries.
Today being a Maniac Monday I think it is high time I made another of the TomatoMania contest winning recipes. After all we are smack dab in the heart of tomato season. I have great tomatoes I picked up yesterday and even quite a few home grown tomatoes too.
But with my jaw wired shut there are limitations to what I can eat. Never fear. One of the winning recipes is a perfect choice for the season, for the weather and for my â€œsituationâ€.
Thatâ€™s right gazpacho. More precisely Nate and Annieâ€™s (from House of Annie) Lazy Heirloom Tomato Gazpacho with Cucumber and Red Bell Pepper Garnish.
I have decided to quit dwelling on my particular (short term) handicap.
I mean you don’t need the excuse of having your mouth wired shut to enjoy a smooth, velvety cup of soup. Lots of people with perfectly functioning mandibles eat soup. Oh wait that sounds vaguely like I am dwelling upon my affliction. I am not.
That’s because, as the jingle goes, ‘soup is good food’.
For today’s good food I choose a Leek & Potato Soup. It’s finished with just a touch of cream. Which adds a luxurious bit of richness with out being overly indulgent. Because honestly, a touch is all this soup needs to be creamy and delicious.
This soup is strongly associated with the French. Serve it chilled and you would call it a vichyssoise. Though vichyssoise was actually ‘invented’ in New York at a French restaurant.
Still, I love classic French cooking. I have a lot of opinions about it too, especially for some one who is not French! I am the type of American who might have invented vichyssoise.