Sunday, March 1, 2015

A Farewell to Jackie

Here's my little tribute to Jackpot, truly a one-in-a-million doggie. Jackie will be missed by all. . . but we trust he is frolicking in dog-heaven with his pals Sweetie and Rio.


I usually add a recipe at the end of the MFBAF posts so I was trying to find one that Jackpot might like. Well, he would like anything, really. I decided the family he left behind might want some comfort food today, so here's a warm and cozy soup recipe that might help:

Roasted Tomato Soup
Two 28-ounce cans whole tomatoes, drained
1 tablespoon olive oil
1 tablespoon light brown sugar
1 shallot, quartered
Salt and freshly cracked black pepper

3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons red wine
One 28-ounce can crushed tomatoes
1 to 2 cups chicken stock
1 bay leaf
1/4 cup heavy cream

Preheat the oven to 400 degrees

In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallot, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a parchment-lined baking sheet and roast until caramelized, about 30 minutes.

Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the red wine and bay leaf. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes. Remove bay leaf

Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.

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