Summer Herb and Tomato Soup
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Cooking time: 75 minutes for menu plus 5 minutes earlier in the day Cooking schedule: see below for "menu" instructions |
We're making efficient use of ingredients tonight. The pork, potatoes and vegetables will be used for 2 meals; and the white beans are used in the soup as well, so you can buy a 15oz can (450gr jar) and divide it between the two. You'll need to brine the pork in the morning but it only takes a few minutes.
Summer Herb and Tomato Soup summer version Time: 30 minutes
With the abundance of herbs and tomatoes right now this is a perfect soup. It's a fresh, light and lovely first course. If you have any left, it will make a great lunch with some crusty bread...you can always add another tomato and a bit more stock to stretch it. Based on a Williams-Sonoma recipe.
2 garden ripe tomatoes
2 large shallots
2 cloves garlic
1 tbs olive oil
1 1/2 cups chicken stock
7 oz (210gr) white beans (cannellini)
1/4 cup very small pasta - elbow, shells, orzo, vermicelli, etc
2 tbs snipped fresh oregano
2 tbs snipped fresh basil, plus a few leaves for garnish
2 tbs snipped fresh parsley
1 tsp snipped fresh rosemary
1 tsp Balsamic vinegar
1 tsp olive oil - the good stuff
Finely chop shallots and garlic. Sauté in medium saucepan in olive oil over medium heat until soft and transparent, 7 - 10 minutes. Peel tomatoes and roughly chop. Add tomatoes to shallots and garlic and sauté for 5 minutes. Drain and rinse beans. Snip herbs. Add chicken stock, 7 oz (210 gr) beans, herbs and pasta, cover and simmer over low heat for about 20 minutes, stirring every couple of minutes so pasta doesn't stick. Remove from heat and serve, drizzling a bit of Balsamic and olive oil over each serving. Garnish with fresh basil leaves.
Note: Peel tomatoes by blanching in boiling water for 30 seconds first. The peels slip off easily.
Brined and Grilled Pork Loin Time: 5 minutes early in day; 60 minutes cooking
Brining pork add moisture and flavor, making what can be a somewhat dry cut, tender and succulent. It's easy to do and there's a lot of leeway on the timing: more than 6 hours but less than 24.
8 cups water very cold water or water and ice, mixed
1/2 cup sea, kosher or other course salt
1/2 cup sugar
1/4 cup sherry vinegar
1 tbs dried sage
2 cloves garlic, crushed
just smash it with the flat of a knife or the heel of your hand
1 pork loin roast, boneless, 2 - 2 1/2 lbs. (1 - 1 1/2 kg)
1 tsp paprika
2 tsp sherry
2 tsp olive oil
Earlier in the day, at least 6 hours and up to 24 hours before cooking, mix water, salt, sugar, sage, garlic and vinegar in large bowl. Stir until sugar and salt are dissolved. Add pork, cover and refrigerate. Turn once or twice if you think of it. When ready to cook, remove pork and pat dry with paper towels. Mix paprika, thyme, sherry and oil. Brush on all side of pork. Cook on barbecue grill on indirect medium heat for 50 - 60 minutes, turning to brown all sides. Cook until 155F (70C) or until only slightly pink in center. Remove and let rest 5 - 10 minutes. Slice half of it (or less) and serve. Refrigerate the leftover for next week. Depending on the size of the roast and how much you ate, you may have enough left for a sandwich or two for lunch tomorrow as well.
Potatoes a la Two Fat Ladies with fresh herbs Time: 75 minutes (60 minutes baking)
This is something I watched "The Two Fat Ladies" do on their cooking show. Perfect for summer, flavored with lots of fresh herbs and garlic; I hope I can do them as well as Jennifer. You can modify the herbs to suit your taste, just use lots!
4 - 6 potatoes, depending on size, (24 oz, 750gr) enough for 2 meals
2 tbs chopped fresh parsley
2 tbs chopped fresh basil
2 tbs chopped fresh oregano or rosemary
2 tbs chopped fresh thyme
4 cloves garlic
2 - 3 tbs olive oil, the good stuff
1/3 cup chicken stock
With a sharp knife thinly slice the potatoes. Put slices in a large bowl of cool water and set aside. Finely chop garlic and mix together with chopped herbs. Remove potatoes from water, lay out on kitchen (paper) towels and pat dry. Drizzle a bit of the oil in a glass baking dish, just large enough to hold ingredients. Make a layer of potatoes, sprinkle with a bit of the herb/garlic mixture and drizzle with a little oil. Repeat 4 more times. Pour the stock over all, cover with foil and bake at 400F (200C) for 30 minutes. Remove foil and continue baking another 30 minutes. Top potatoes should start to brown and get crisp. Remove from oven and serve. You should have half left for dinner next week.
White and Green Beans with Tomatoes, Shallots and Sage Time: 35 minutes
In the winter I love to make white beans with sage; this is a summer version, adding green beans and fresh tomatoes. Fresh sage is at its best right now, giving a 'fall' flavor to the dish.
8 oz (250gr) green beans
8 oz (250 gr) white beans
2 shallots
2 cloves garlic
2 medium tomatoes
1 tbs olive oil
12 - 14 medium sage leaves
2 tsp Balsamic vinegar
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm). Chop the shallots. Mince the garlic. Roughly chop the tomato. Tear sage leaves in half. Heat oil in nonstick skillet over medium heat. Add shallots and sauté until tender and transparent, about 7 minutes. Add sage and garlic and sauté another 3 - 4 minutes. Add both kinds of beans and tomato, cover, reduce heat to low and simmer 20 - 25 minutes, until green beans are tender and done. If they start to dry out add a tbs of water or chicken stock. When beans are done, uncover, stir in vinegar and serve.
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Cooking Schedule: 75 minutes plus 5 minutes earlier in the day |
Snip herbs for soup |
Cooking for Two? Or more?
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