Cream of Tomato Soup with Basil

From the kitchen of One Perfect Bite...Whatever the season, I like to include soup among the dishes I serve for brunch. Sometimes it's hot, sometimes it's cold, but it's always there and served in clear glass mugs. That means chunky soups are out and clear or cream soups are the order of the day. For the brunch today, I settled on an old favorite that many of you are already familiar with. Three or four years ago, Nordstrom's tomato soup was wildly popular with food bloggers. I tried the soup at that time and really like it. It's had a place on my table ever since. It's fast and easy to make and it really is delicious. The original recipe made enough soup to feed a platoon, so I've cut way back on the ingredients to produce a quantity better suited to the needs of today's smaller families. I know those of you who try this recipe will love it, but I have some suggestions to offer before you actually begin to make the soup. Use the best ingredients you can get your hands on. That means a really fruity and fragrant olive oil and San Marzano plum tomatoes, if they are available in your area. Resist the urge to replace the heavy cream with a lighter dairy product. The cream is what sets this apart from a standard cream of tomato soup and this is a case where going large really makes a difference. If you're watching calories, and I always am, opt for a cup rather than a bowl of the soup to help keep the scales in balance. If you use a processor to chop the vegetables, you can have this ready to cook in ten minutes. You can have it on the table withing an hour. If you are preparing the soup for a company meal, it can be made well ahead of time. Simply omit the cream and add it at the time you reheat the soup for serving. My recipe will feed four to six people, but it can be doubled or tripled if you are expecting a gang. Here's the recipe.

Cream of Tomato Soup with Basil...from the kitchen of One Perfect Bite inspired by Nordstrom's Cafe

Ingredients:
3 tablespoons olive oil
2 large carrots, peeled and chopped
1/2 cup chopped yellow onion
Pinch of sugar
1-1/2 teaspoons dried basil
1 (28-oz.) can whole Italian tomatoes in puree
6 cups low sodium chicken broth
1 cup heavy cream
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons thinly sliced basil leaves

Directions:
1) Warm oil in a 4 to 5 quart saucepan set over medium heat. Add carrots, onions, sugar and dried basil. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add broth and tomatoes with puree and bring to boil. Reduce heat to low and simmer, uncovered, for 20 minutes to blend flavors.
2) Remove from heat. Working in batches, puree soup in a blender or food processor fitted with a metal blade. An immersion blender may also be used. Return pureed soup to saucepan, add cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper. Ladle soup into a warmed soup tureen or individual bowls, garnish with the basil leaves and serve immediately. Yield: 4 to 6 servings.








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Creamy Tomato Soup - Plain Chicken
Chunky Tomato Vegetable Soup - Seriously Soupy
Tomato Beet Soup - Sound Spicy
Fire Roasted Tomato Bisque - My Kitchen Adventures
Roasted Tomato Basil Soup - Annie's Eats
Cream Of Tomato Soup - Real Mom Kitchen
Sun Dried Tomato Soup - One Perfect Bite

Smoked Salmon and Scrambled Egg Pizza with Red Caviar

From the kitchen of One Perfect Bite...This brunch pizza is a study in wretched excess. It is also delicious and will make any late morning meal special. The pizza is loosely based on one that was developed by Wolfgang Puck and served as part of a holiday brunch at Postrio, one of his restaurants. The idea of pizza for breakfast or brunch may be off-putting to some, but if you look at the ingredients used here, I think you'll be pleasantly surprised. While smoked salmon and caviar aren't everyday foods, the components of this dish are really breakfast items that are served in a slightly different way. I've simplified the original recipe and eliminated making the pizza crust. I use pocketless pita bread as the base for the pizza and it works quite well. It makes life much easier, but if you'd like to see the original recipe you can find it here. This wonderful dish is easy to make and I have only one caution to share with you. Do not over cook the eggs. They should be barely set when spread on the pizza base. They will continue to cook in the oven and they'll be rubbery if they are overdone. I know those of you who try this brunch-style pizza will love it. Here's the recipe. We'll not talk of cost.

Smoked Salmon and Scrambled Egg Pizza with Red Caviar...from the kitchen of One Perfect Bite inspired by Wolfgang Puck

Ingredients:
1 8-inch pocketless pita bread
4 large eggs
1/4 cup milk
Kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/4 cup shredded mozzarella cheese
1/4 cup shredded Fontina cheese
2 ounces thinly sliced smoked salmon
1 teaspoon chopped fresh chives
2 tablespoons salmon roe

Directions:
1) Place a pizza stone on middle rack of oven. Preheat oven to 500 degrees F. Place pita bread on a flat surface.
2) In a bowl, whisk together eggs, milk, and salt and pepper to taste. Heat a nonstick skillet over medium-high heat. Add olive oil and butter. When butter melts, add egg mixture and cook, stirring with a wooden spoon, until slightly set but still very moist, about 4 minutes.
3) Immediately spread eggs on pizza, leaving a 1/2-inch border. Spread cheeses on top. Using a peel or large spatula, carefully transfer pita to hot pizza stone and cook just until cheese melts and starts to bubble, about 5 minutes. Use peel or large spatula to transfer to a cutting board. Arrange smoked salmon on top. With a large, heavy knife, cut into wedges. Garnish with chives. Top with salmon roe. Serve immediately. Yield: 2 servings.






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Smoked Salmon Waffles - Lisa is Cooking
Easter Ricotta Pie - The Parsley Thief
Asparagus and Leek Frittata - The Chef Annies
Chocolate Dutch Baby - Stylish Cuisine
Crustless Quiche with Ham, Asparagus and Gruyere - Pinch My Salt
Frittata Primavera - Gourmet Mom on the Go
Spring Asparagus Frittata - The Heritage Cook

The Salty Chichuahua

From the kitchen of One Perfect Bite...I suspect it started when the children were young and birthdays were marked with separate celebrations for family, friends and school. We, somehow, have never put that aside and birthdays in our home are like Carnival, sans parade and fireworks. The Silver Fox will be celebrating a seventy "ish" birthday on Monday and the festivities begin today with a meal at his favorite restaurant. Tomorrow, we do brunch at home. In addition to smoked salmon pizza and sundry other treats that will be shared over time, the fiesta will begin with this lovely peach-hued creation, called a Salty Chihuahua. The drink is a cross between a salty dog and a margarita, and, in addition to being served in a glass with a salted rim, it contains tequilla, orange liqueur and pink grapefruit juice. I not fond of mixed drinks, but even I like this one. It really is delicious and, if you overlook the alcohol, the vitamins in the juice might actually convince you it's good for you. The best part of this drink is that it's easy to make and requires no special mixing equipment. I suspect most of you have already tried this, but I'm including a recipe for those who have not. The quantities in the recipe are for one drink. Here's how it is made.

The Salty Chihuahua...from the kitchen of One Perfect Bite courtesy of Shine

Ingredients:
1 ounce tequilla
1/2 ounce orange liqueur
3/4 cup pink grapefruit juice
Coarse salt
Ice cubes
Grapefruit slice or mint for garnish

Directions:
Wet rim of glass with water and coat with coarse salt. Fill glass with ice cubes. Pour tequilla and orange liqueur over ice cubes. Top with 3/4 cup grapefruit juice and stir. Garnish with grapefruit or mint. Yield: 1 servings.







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Grapefruit Martini - Table Talk
Grapefruit Margaritas - Confections of a Foodie Bride
Hot Grapefruit Tea - Dinners and Dreams
Boozy Rouge Cocktail - 2 Frugal Foodies
Refreshing Grapefruit Sangria - Spryte's Place
Gin and Grapefruit Cocktail - Gourmet
Brian's Blue Grapefruit Martini - Cooking by the Book


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Spring Vegetable Soup

From the kitchen of One Perfect Bite...Then God said, "Let there be light," and there was light. Except in Oregon. Dense fog has swallowed the ridgeline that's normally seen from the kitchen windows and only patches of green are bright enough to poke through it. It's an eerie way to begin the day. I usually don't think of making soup at this time of year, but Spring here has been cold and wet and our days have been slow to warm. A light, but steamy, soup will help thaw the chill brought in from the garden and slowly warm both body and and soul. I wish I had a romantic tale to tell about this minestra, but, truth be told, it's usually made from remnants left in the vegetable crisper. It is a much lighter version of the minestrone I make in the winter and the ingredients vary depending on what I happen to have in the house when I prepare it. It does share some elements with its winter cousin. I always use a good olive oil to cook the aromatics which are the foundation of the soup and I try to limit the amount of liquid I use in its preparation. I also try to use the same quantity of each vegetable when I make it. The size of the vegetables that go into the soup is important and it helps to select ones that cook in approximately the same time. It's probably a holdover from my love of Asian cooking, but I aim to serve the soup while the vegetables are still crisp tender. I also cook the pasta separately and add it to the soup just before serving to keep it from absorbing and clouding the soup stock. I make this soup in small quantities because I don't care for it reheated. You can, of course, double or triple all the quantities if you have a gang to feed. To add a bit of richness to the soup, drizzle it with olive oil just before serving and pass grated cheese at the table. This is a simple but very satisfying soup. There is nothing not to like here. Here's the recipe.

Spring Vegetable Soup...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1/2 cup chopped yellow onion
1 small fennel bulb, cut into 1/2-inch dice
1 small leek, white and pale green parts only, halved lengthwise, thoroughly rinsed and cut into 1/2-inch pieces
3 cloves minced garlic
Salt
Freshly ground black pepper
4 cups canned chicken broth or vegetable broth (optional) or water
1 cup canned tomato sauce or tomato juice
1/4 teaspoon dried basil
1 large sprig fresh parsley
1/4 cup yellow summer squash, cut into 1/2-inch dice
1/4 cup zucchini, cut into 1/2-inch dice
1/4 cup celery, cut into 1/2-inch dice
1/4 cup green beans, cut into 1/2-inch pieces
1/4 cup yellow wax beans, cut into 1/2-inch pieces
1/4 cup red bell pepper, cut into 1/2-inch dice
1 cup quartered mushrooms
1/3 cup uncooked ditalini pasta or other small dried pasta tubes
Basil leaves for garnish (optional)

Directions:
1) Heat olive oil in a medium-sized pot over medium heat.
2) Add onion, fennel, leeks, and garlic and saute, stirring frequently, until they begin to soften but not yet color, about 5 minutes. Season lightly with salt and pepper.
3) Stir in the broth, tomato sauce, basil and parsley sprigs. Bring the mixture to a simmer.
4) Stir in squash, zucchini, celery, green beans, wax beans, bell pepper, and mushrooms. Simmer until vegetables are crisp tender, about 10 minutes.
5) Meanwhile, in another pot, bring salted water to a boil over high heat.
6) Add pasta to pot of boiling salted water. Cook until al dente, tender following manufacturer's suggested cooking time. Drain well and set aside.
7) When soup vegetables are done, remove parsley and stir in cooked pasta. Adjust seasonings to taste with more salt and pepper and a little sugar.To serve, ladle soup into individual bowls. Garnish each bowl with a drizzle of olive oil and some torn fresh basil leaves.Yield: 3 to 4 servings.








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This post is being linked to Foodie Friday # 8 at the Little Brick Ranch

Lemon Tea Cakes

From the kitchen of One Perfect Bite...I have a treat that I suspect will really please any lemon lovers who pass this way tonight. I found the recipe for these tea cakes several weeks ago, but postponed testing it for lack of time. I finally got to the recipe this afternoon and I'm really delighted with the results. These petite cakes are really easy to make and they're packed with flavor that's sure to please anyone who favors tart desserts. I'm also taken with their appearance. I love their spare simplicity and I'm taken by the way they glisten when light hits their simple glaze. These would be perfect for a bridal or baby shower and they are a natural addition to a table set for an afternoon or high tea. While I've seen this recipe in several places, I was able to trace its origins back to the Better Homes and Gardens website. I don't think this is a new recipe. Their version of the recipe uses shortening rather than butter and that is more typical of mid-century recipes than those written today. For the record, I used unsalted butter to make the tea cakes, which, by the way, are simply inverted cupcakes. I had anticipated the recipe would make about 24 cupcakes. That didn't happen and I ended up with 16 nicely sized cakes instead. If you are a lemon lover, I know you'll enjoy these cakes. Here's the recipe.

Lemon Tea Cakes...from the kitchen of One Perfect Bite adapted from Better Homes and Gardens

Ingredients:
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
2/3 cup whole milk
1 tablespoon finely grated lemon zest
Glaze
2/3 cup sugar
1/3 cup fresh lemon juice

Directions:
1) Grease and lightly flour twenty to twenty-four 2-1/2-inch muffin cups. Preheat oven to 350 degrees F.
2) Combine flour, baking powder, and salt; set aside.
3) In a large mixing bowl beat butter in bowl of an electric mixer until smooth. Add sugar and beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture in three parts and milk in two, beating on low to medium speed after each addition just until combined. Stir in 1 tablespoon lemon peel. Spoon batter into prepared muffin cups.
4) Transfer to oven and bake for 20 to 25 minutes, or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Place cupcakes upside-down on wire racks set over waxed paper.
5) In a small mixing bowl, stir together the 2/3 cup sugar and lemon juice. Brush sugar mixture over warm cupcakes until all is absorbed. Cool completely. Cover and store in the refrigerator for up to 5 days or in an airtight container in the freezer for up to 2 months.
Yield: 20 to 24 cakes.








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Stuffed Anaheim Peppers and Homemade Enchilada Sauce

From the kitchen of One Perfect Bite...These peppers are a great make-ahead family meal. They're easy to prepare and make a nice addition to your Mexican-style or Southwestern repertoire. The recipe defines simplicity. Soft (uncooked) chorizo sausage is mixed with cheese and a bit of oregano before being piped into Anaheim or banana peppers that will be topped with an enchilada sauce and a bit more cheese prior to baking. A recipe for enchilada sauce appears below. While the sauce can be homemade or store bought, I suggest you choose one that is not overly hot. The peppers have some heat and the chorizo can be quite spicy. I've found the addition of a really hot sauce can be a bit too much for the standard palate to bear. I like to serve these with a salad that's laced with lots of iceberg lettuce. I know its use is frowned on, but I've never found a replacement that adds the same crunch to salads, and the crispness is really pleasant here. If you'd like to add more color to the meal, a yellow or cilantro rice would be a great accompaniment. Gals, I've have to be honest here. This is guy food, of the grow hair on your chest variety. Teenage boys and their fathers will worship the ground you walk on when you serve these. Your daughters will think you've come unwrapped. So, be foreward. This is fraternity food. Don't forget to pass bottled hot sauce at the table. You'll probably also want to pass some sour cream to dowse the fire the sauce will cause. Here are the two recipes.

Stuffed Anaheim Peppers...from the kitchen of One Perfect Bite

Ingredients:
6 large Anaheim or banana peppers
1-1/2 pounds chorizo sausage
1/2 teaspoon oregano
1-1/4 cups grated Monterey jack cheese, divided use
3 cups cups enchilada sauce

Directions:
1) Preheat oven to 375 degrees F.
2) Slice off tops and remove seeds and ribs from peppers.
3) Remove chorizo from casing and mash into a paste. Add 1 cup cheese and oregano and mix well.
4) Divide sausage mixture into 6 portions. Roll each portion into a spindle shape and shove point first into into a pepper using a small spoon to force mixture into cavity. Alternatively, mixture can be piped into peppers using a pastry bag and wide-tipped nozzle. Overfill slightly.
5) Film bottom of a baking dish with about 1 cup enchilada sauce. Arrange peppers in dish on top of sauce. Cover with remaining sauce and sprinkle with reserved 1/4 cup cheese. Bake for 45 minutes. Serve hot. Yield: 6 peppers.

Enchilada Sauce...from the kitchen of One Perfect Bite courtesy of Emeril Lagasse

Ingredients:
3 tablespoons olive oil
1 tablespoon flour
1/4 cup New Mexico chili powder (I use whatever I have and usually not 1/4 cup, more like half of that)
1 can chicken broth
10 ounces tomato puree
1 teaspoon oregano
1 teaspoon ground cumin

Directions:
1) Heat oil in a 2-quart saucepan. Add flour and cook, stirring, for 1 minute. Add chili powder and cook 30 seconds longer. Stir in chicken broth, 1/4 cup water, tomato puree, oregano and cumin. Bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes, stirring occasionally. Season to taste with salt. Yield: 3 cups.







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Mexican Stuffed Red Peppers - Kitchen Scoop

Strawberry Sorbet - 1000 Post Milestone

From the kitchen of One Perfect Bite...It's official, and, for good or ill, there are now 1000 posts and recipes on One Perfect Bite. It's a milestone I never dreamed we'd reach, but it has happened and it looks like we're still going strong. The number really surprised me because it's one I don't track. Were it not for a congratulatory reminder, I'd have missed my own party. That means I have no great plans or mind bending recipes to share with you tonight. Just small thoughts and a tiny treasure of a recipe that I hope you'll find appealing. While plans for the next few months include a minor face lift for my aging "baby" and the creation of an indexed recipe collection, there will be no major changes to One Perfect Bite. I want to stay on this platform for another year and keep what I say and do here as conversational and informal as I possibly can. I continue to resist the impulse to become "professional" . Were there a category for a voice like mine I'd jump at the chance, but the sheer number and volume of professionals vying for your ears would mute mine and force a type of conformity that would change the nature of One Perfect Bite. I don't want that to happen, so, change here will be a very gradual thing.

Today's feature uses exactly 3 ingredients. It's a recipe for strawberry sorbet that was developed by Family Circle magazine. I really like this recipe because it can be made without an ice cream maker. It's really easy to do, but its taste is completely dependent on the flavor of the berries you use. This sorbet will make your socks go up and down - and curl your toes - when it is made with small field ripend berries. I know you'll like it. Here's the recipe.

Strawberry Sorbet...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients
3/4 cup sugar
2 quarts strawberries, hulled (about 8 cups)
1/2 cup lemon-lime soda
Mint for garnish (optional)

Directions
1) In a medium-size heavy-bottom saucepan, stir together 3/4 cup water and sugar. Bring to a boil over medium-high heat. Boil for 1 minute. Turn off heat and stir until sugar is dissolved. Allow to cool.
2) In a food processor, puree strawberries with soda. Add sugar syrup and process until combined. Pour into a 13 x 9 x 2-inch metal baking pan and freeze for 4 to 4-1/2 hours, until frozen solid.
3) Scrape into a food processor and process briefly until smooth but not melted. Spoon back into metal pan and freeze for an additional 1 to 2 hours before serving.
4) Form into balls with an ice cream scoop; serve in dessert dishes and garnish with mint leaves if desired. Yield: 6 cups.








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Lemon Sorbet - Honey and Soy
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Lemon Garlic Chicken Kabobs

From the kitchen of One Perfect Bite...Skewered meat is one of those foods that has crisscrossed borders and been assimilated into the cuisine of many countries. We think that kabobs were originally a Turkish dish that consisted of pieces of marinated and skewered lamb that were grilled over a charcoal fire. Food historians believe the kabob's origins can be traced to a shortage of fuel in the Near East that made cooking large pieces of meat difficult. We know the word is Persian in origin and Arabic oral tradition infers it was the creation of Persian soldiers who used their swords to grill meat over battlefield fires. Now, here comes the kind of trouble that delights revisionists. Excavations on the Greek island of Santorini, have uncovered the stone sets of barbecue for skewers that were used before the 17th century BCE. That's mighty early and makes some of those earlier claims suspect. So, to be on the safe side, and keep all my friends, I'm going to attribute the creation of kabobs to the region rather than a country.These days, not much escapes the skewer and kabobs can be found in places as disparate as Greece and Thailand. Wherever they appear, they are a favorite food of locals who can't seem to get enough of them. The kabob is usually made with chunks of meat but it can also be made with meatballs or appropriately trimmed vegetables. We have spent the last few days in an area not known for fine dining. So, to assure decent meals we brought the fixings for ours with us. That involved some planning because my idea of an escape does not involve hours in the kitchen. This holiday there would be nothing on the table that couldn't be thrown in the oven or tossed on the grill. The hamper, of course, included kabobs. These make for a wonderful quick meal and they are delicious if you remember to grill the vegetables separately from the meat. If you try to combine both on the same skewer you'll have a hot mess on your hands. The vegetables will start to burn long before the meat is table ready. This recipe is a variation of one that was developed for Williams Sonoma. It is really pleasant and can be served over couscous or rice. Tzatziki is a nice accompaniment. I think you like this. Here's the recipe.

Lemon Garlic Chicken Kabobs...from the kitchen of One Perfect Bite adapted from a Williams Sonoma recipe

Ingredients:
Chicken
1/3 cup extra-virgin olive oil
Zest of 1 lemon
2 tablespoons minced garlic
2 tablespoon minced fresh flat-leaf parsley
2 teaspoon kosher salt, plus more, to taste
1 teaspoon freshly ground pepper, plus more, to taste
2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
Optional Vegetables
Juice of 1 lemon lemon
1/2 cup extra-virgin olive oil
1 large red onion, cut into 1-inch chunks
2 red bell pepper, seeded and cut into 1-inch chunks

Directions:
1) To prepare chicken: In a bowl, whisk together olive oil, lemon zest, garlic, parsley, salt and pepper. Add chicken and stir to combine. Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.
2) To prepare grill, plank and skewers: Soak a cedar plank in water according to package instructions. Prepare a medium fire in a grill and heat plank. If using wooden skewers, soak them in water to cover for at least 20 minutes.
3) To prepare vegetables: In a small bowl, whisk together 1/2 cup olive oil, the lemon juice, salt and pepper. Set aside. Thread onion and bell pepper onto skewers, alternating pieces and dividing them equally. Remove chicken from marinade; discard marinade. Thread chicken onto separate skewers, taking care not to pack pieces too tightly.
4) To grill: Lay skewers on warm plank. Brush vegetables with olive oil-lemon juice mixture. Close lid and cook until chicken is opaque throughout and the vegetables are soft and beginning to brown, 8 to 12 minutes. Transfer skewers to a warmed platter and serve immediately. Yield: 4 servings.







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Citrus Rum Grilled Chicken - Our Life in the Kitchen
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