Ninety-Seventh Post ~ Hearty Tomato Vegetable Soup

Today's high was 63 degrees, and I was in heaven in my jeans and hoodie.  I'm what you might call an "Autumn-Winter" person, and today's weather made me feel the change of the seasons and rejoice with it.

And what better way to rejoice than through cooking?

I decided to make a pot of vegetable soup to enjoy throughout the week.  With that decision in mind, I went a little nuts in Wegman's produce department.  Here's what I got, but you can choose any veggies you wish!

~ Carrots, onion and celery (for the classic mirepoix base that my family seems to gravitate toward for all things soup)
~ Acorn squash (if Autumn were a veggie, this would be it)
~ Portobello mushroom (for the sheer sake that I've never cooked with one before)
~ Largish tomato
~ Zucchini (locally grown, of course)
~ Handful leftover fingerling potatoes
~ Fresh herbs (rosemary, sage and oregano - As Wegmans didn't stock any, I found myself giggling over the pun-ready thought, "Why, I won't have any THYME this week!")
~ Four beef bullion
~ Dash white wine
~ Sprinkling of white pepper
~ One clove garlic, coarsely chopped
~ ...And one mystery ingredient which shall be exposed later

So I went home and set to merrily chopping my veggies.  I had about a half-pot full of water (my traditional dutch oven in which I make all my soup) boiling at this time, and into the pot went the coarsely chopped celery, onion and carrots, soon to be joined by the dash white wine and herbs.  Next went some fingerlings.

I pierced the squash and microwaved it for one minute to make slicing it easier.  Then I cut it in half, scooped out the seeds, and cubed it and tossed it in the pot, skin and all.

Next went the portobello, the zucchini and the tomato, skin on as well.  After that went the garlic and the pepper.  By now, things were starting to smell real good.  The problem was that it was tasting a bit bland.  I added some beef bullion and a bit more salt, but to no avail.  Just at that moment, my mama called.

: : PAUSE : :

Somewhere in our ancient history as humans, mothers leaned with their daughters over the crude vessels they had fashioned to hold the night's stewed offerings, whispering to them that if they just added a pinch more of that, or a dash more of this, it just might be a bit more like they remembered it from their childhoods.

Truly, life has changed little since then.  I cheerfully announced that I was making a stab at vegetable soup for the first time, and my mother suggested...

Spaghetti sauce.

Seriously.  I was a little befuddled too.  "Or," she said, "I would add V8 juice to our vegetable soup.  That's what gave it that kick you liked."

So THAT'S why the V8 juice would show up in our cart when I would join my mother for trips to the store.  God knows I'd never DRINK the stuff...

: : UNPAUSE : :

So since I didn't have any V8 juice around, I thawed out a frozen third of a jar of Wegman's spaghetti sauce from the freezer and dumped it in.  The soup slowly took on a more minestrone appearance and smell and - yep - it started to smell more familiar.

(I peeked at the ingredients, and aside from the olive oil, all of the ingredients in the spaghetti sauce were ones I had added already - onion, tomato, salt, spices, garlic... but perhaps in more concentrated form).

I slowed it down to a simmer, tasting here and there.  I'm new at vegetable soup, and after turning off the heat and letting it sit for a while, I was surprised to find that the rind of the squash stayed in tact with a bit of flesh left, but the pulpier parts of it seemed to naturally incorporate into the broth, giving it a wonderfully sweet taste and rich texture.

I enjoyed a bowl of it for dinner along with a few slices of a multigrain baguette and a glass of Tall Poppy Shiraz.  All in all, a satisfying meal that I'll enjoy throughout the week!

Yours in the love of good food and wine (and a few words from the wise),
AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Seventy-fourth Post ~ Cheesy, Savory Spaghetti with Mushrooms

This meal is so simple and yet sooooo satisfying... And this post contains a confession from The Accidental Chef.

Here goes.

You know I have a soft spot for my imported goat cheese buttons from Portugal. You know I love my shredded Parmesan from Italy. You know all about my love affair with Dutch vintage gouda, and you know I'm a sucker for the snowy, white rind of a French brie.

But here's something you may not know about me. For melting into gooey, cheesy, soul-pleasing bliss between two slices of grilled buttered bread, or swirling beautifully into savory, delectable spaghetti, I really think that nothing beats...

Velveeta.

You heard it here first. Way back in my cheese drawer, behind the intense brie and the herb-crusted chevre, sits a happy orange block of this processed American cheese. It waits in there for rainy afternoons when I'm craving grilled cheese and tomato soup. And it sits in there for nights like tonight - when I'm in need of some cheesy spaghetti.

So here's what you'll need for this wonderful dish:

~ Spaghetti (cooked as per usual in salted water)

~ Ready-made spaghetti sauce (I have some tomato basil by Wegmans in my freezer at the ready)

~ Mushrooms (chopped)

~ Fresh herb of choice (I heart thyme)

~ EVOO

~ Splash of wine

~ And... Velveeta

Make your pasta and while it's cooking, chop up some mushrooms. Start them sautéing in a pan with some EVOO and salt. Add the fresh thyme and a splash of wine. Once they're done, add some spaghetti sauce and ample slices of Velveeta. Watch as the color fades from bright red to a soft, autumnal orange. Add another splash of wine.

When the pasta is cooked, strain it then toss it right into the pan of sauce and turn the heat off almost immediately. Stir it around, then twirl and serve right onto a plate.

I paired tonight's dinner with a French red table wine by Vieux Papes. It is fruity enough to contrast beautifully to the salty sauce on this pasta, and was dry enough to cut the richness so that my palate felt cleansed between bites, keeping the meal from ever being overwhelming. Well - I was overwhelmed - by the wonderful cheesiness of it all, but that's not a bad thing.

Yours in the love of good food and wine (and guilty pleasures),

AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Twenty-fifth Post ~ Clams simmered in white wine and tomato sauce

Here is a dinner that I get a craving for every now and then and feel a great satisfaction from upon preparing and eating.

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Perhaps it's the incredible nutrient value in clams and mussels. Perhaps it's that they're so easy to cook. Perhaps it's because a dish of mussels prepared in much the same fashion was the first meal I researched, tweaked, and cooked for myself at a time in my life when little victories were big victories.

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Whatever the reason, this is a simple, inexpensive, yummy meal.

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Here's what you'll need:

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~ One sauce pan with a well-fitting lid

~ Clams or mussels (in truth, I prefer the taste, appearance, and size of mussels, but I guess they're a relatively seasonal thing. When cooking for one, I find that around 10 clams or 15 mussels is an appropriate number. And mussels aren't called Famine Food for nothing - they're about fifty percent cheaper than clams)

~ Spaghetti sauce (any kind will do)

~ Dry white wine (I typically use Pinot Grigio, but tonight I used a Sauvignon blanc)

~ Bay leaves

~ Garlic

~ Thyme

~ Lemon juice (optional)

~ One loaf crusty, uncut bread (I was walking through Wegmans and was grabbed by the shirt front by the aroma of a freshly-baked Pan Italia loaf, so I grabbed one of those for $2)
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Get your clams or mussels home in an unsealed plastic bag (lest they suffocate) and place them in your fridge post haste. I learned today that the best way to keep them fresh and happy is by placing them in a collander in your fridge covered with a damp cloth.

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When you're ready to cook, rinse the clams or mussels in the sink. If any are open, tap the shell a few times. If it doesn't close, toss it out.

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Your sauce is going to consist of one part speghetti sauce to one part white wine. Do taste a little (wine, that is) while you're cooking. It's part of the recipe. Start that simmering. (Cooking for one, I use 1/2 cup wine to 1/2 cup spaghetti sauce.) As it's heating up, crush one or two cloves of garlic into it. Be sure to stir regularly. Add one or two bay leaves (depending on size) and add a touch of dried thyme. Adding a hint of lemon juice can give it an extra zing.

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Once the sauce starts bubbling nicely, add the clams or mussels one by one. Slap the lid on the pot and busy yourself for about four minutes. Wash dishes, check email, play with puppy, etc.

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Check to see if they're opening. Clams take about six minutes, mussels about four minutes.

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When the time is up, take them off the heat. Throw out any clams or mussels that don't open. Prepare your crusty bread by tearing it into chunks or cutting it into largish pieces. You'll want more bread than you'd expect, because the sauce is excellently flavored by the seafood.

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Place the clams or mussels in a bowl and pour the sauce over them. Eat each with a bite of bread, and use the remaining bread to eat up the remaining sauce!

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I paired (and cooked) tonight's dinner with a Chilean Sauvignon blanc by Viña Ventisquero. It was dry, citrussy, tasting faintly grassy and surprisingly sparkly on the tongue. It paired beautifully with this fresh-from-the-sea goodness!

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Tasty, simple, nutritious, inexpensive!

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Yours in the love of good food, wine, and the meal that started it all,

AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.