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Do You Need To Peel Tomatoes Before Cooking? - Yahoo Recipe Search
Food52Like a good gumbo, the key to this recipe is cooking the roux for longer than one would expect to do. Unlike gumbo where the roux is cooked for an hour or so, this soup needs a ten minute roux cook off in two stages. First stage is after the onions have been cooked until tender, lower the heat and mix in the flour. It needs to cook, with constant stirring for five minutes, so the heat has to be low enough so the roux does not dry out. Long roux cook time is your friend in this recipe. Second stage is adding the water in several increments, about two tablespoons at a time, and fully incorporating the water before adding more. This stage should take about five minutes. This method has resulted in a soup that after the meal, the soup tureen being wiped clean by one or more people with bread slices or dinner rolls to get the very last bit. As with all recipes, your mileage may vary. To get the tomatoes peeled, cored and seeded, the tomato press has served itself well as one of the few specialized items in the kitchen, but the old school method of parboiling and manually doing the task works quite fine. In the list of ingredients, the bay leaf is noted as being optional as over the years sometimes a bay leaf was not available yet the soup was well received. To make it vegan and gluten free, a variety of vegetable oils and gluten free flour mixes have been used successfully. However, so far, the most luxurious mouth feel has been with the butter/regular all purpose flour combination. If someone comes up with a top notch vegan/GF version that provides a wonderful "creamy" mouth feel, please share as I always seek to provide people with special dietary requirements an equal version in all aspects. Thank you in advance. Additionally, this recipe scales up nicely, at least up to 20 quarts.Food52Chestnuts add velvety texture and earthy sweetness to this rustic, warming soup from central Italy, a specialty that can be found from Abruzzo to Tuscany. Traditionally, dried chickpeas are used – soak them for 12 hours before boiling them until soft. Dried or freshly collected chestnuts can also be used – both need to be boiled until soft; the latter needs to be scored with a cross before heading for the pot and peeled after boiling. Don't throw away the liquid used to cook these ingredients in; this becomes the broth for the soup. This version below – for convenience's sake – uses quality pre-cooked chickpeas and chestnuts, which means this soup can be made in under fifteen minutes. Despite its simplicity, it is a soup full of flavour, with the partially blended chickpeas lending hearty creaminess and fresh herbs that are allowed to sing out – rosemary and chestnuts are a match made in heaven. Some recipes call for a splash of tomato puree (passata) here. Others leave the chickpeas whole, rolling around in the broth made by boiling the dried chickpeas. The chestnuts are usually kept whole as pureed chestnuts become extremely thick, though it's not entirely out of the question to do this. Still others I have seen use other legumes in place of the chickpeas, such as borlotti or cannellini beans. If you want to add even more substance to it, farro or barley would go nicely. It's a humble soup with moreish, comforting quality; perfect for your next cozy night in with a glass of red wine.Food.comA quick non-creamy weeknight primavera using cooked chicken. Found in California Sizzles. Notes: A 14.5 ounce can of peeled Roma tomatoes equals 4-5 fresh tomatoes; drain before adding. The whole canned tomatoes tend to be higher quality than those used for cut up varieties, but Progresso, Muir Glen, and Contadina are highly rated brands. If using frozen broccoli (if you don't live in California!), please thaw prior to adding. A one-pound bunch of fresh broccoli will yield 4 cups of florets. Made 6/16/12: used florets from 1 crown of broccoli, Fire-roasted tomatoes (drained), pulled meat from 1/2 rotisserie chicken. This was mild - family friendly. We will make again using Rotel, or serve with red pepper flakes or Mrs. Dash Fiesta Lime seasoning. Used tri-colored garden rotini, but would look better on angel hair. My fresh broccoli only needed 7 minutes before adding chicken. Because I used rotisserie chicken and canned tomatoes, I did not add additional salt.
