There are lots of wonderful recipes for your home-grown tomatoes, like bruschetta, tomato tart, caprese salad, or just an awesome BLT sandwich. I remembered reading recently the Roasted Tomato Soup recipe from Miss Maggie’s Kitchen cookbook, and wanted to try it. So simple, so seasonal, so divine.

Steamy Roasted and Charred Soup Ingredients

Roasted Tomato Soup

Lovingly Adapted from Miss Maggie’s Kitchen Cookbook

Ingredients:

2-1/4 pounds assorted tomatoes

2 red onion quartered

4 cloves garlic, unpeeled

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons sugar

Leaves of three sprigs of fresh thyme

Leaves of 3 sprigs fresh basil

1-1/2 cups warm vegetable broth

salt and freshly ground pepper

Directions:

1) Preheat the oven to 325 degrees F.

2) Rinse the tomatoes, cut them in half, and set on a rimmed parchment-lined baking sheet with the cut side up.

3) Place the onions on the baking sheet, then crush the garlic cloves with the flat side of a chef’s knife and scatter them around the tomatoes and onions.

4) Drizzle with the olive oil and balsamic vinegar, sprinkle with the sugar and thyme leaves, and season with salt and pepper. Roast for 50 minutes, then turn on the broiler and cook for an additional 5-10 minutes, until the tomatoes and onions are lightly charred and caramelized.

5) Remove the skin from the garlic cloves and place in a blender with the tomatoes, onions, any pan juices, and the basil. Process until smooth, adding the warm broth in two or three stages, until the soup reaches your preferred consistency. Serve warm or cold. Makes 5-6 servings.

Recipe Note: Like most soups, this soup is even more delicious the next day. I used “Fresh Basil” Temecula Olive Oil with my Early Girl and Celebrity Tomatoes.

This soup was delicious the day I made it. However, the next day I couldn’t resist enjoying it with an extra aged cheddar melted cheese sandwich with a touch of peperoncini on rustic country bread. Yum!

Related Linked Posts:

Miss Maggie’s Kitchen, Relaxed French Entertaining

Bon Appétit et Bon Weekend….Bonnie

Kitchen Garden, Recipes, BooksBonnie Jo ManionSeptember 23, 2021A Tast, French Country Living, Domaine de Manion, Miss Maggie's Kitchen cookbook, Héloïse Brion, Home-grown tomatoes, Temecula Olive Oil Company, Early Girl Tomatoes, Celebrity Tomatoes, Potager, Seasonal L, Seasonal Summer VegetablesComment

Alice Waters Delivers Delicious Words to Live By

I recently listened to the the audiobook, We Are What We Eat by Alice Waters. It is available in book form in stores, online, and audible apps like Libby, “the award-winning much-loved app for libraries.” Back in June 2021, there were quite a few articles written about Alice Waters and her new book, We Are What We Eat, as it was being released. With the popularity of her new book, I had to wait a few months to borrow the audiobook on Libby read by Alice Waters herself. Once I was able to borrow and listen, I breezed through the approximate six hours of her book, absorbed by her straightforward candor on the state of our food industry, agriculture, culture, food practices, climate change, and more. You may think of her as a successful restaurateur, but she is really so much more—able to speak history, science, politics, philosophies, etc. at a drop of a hat, or should I say a drop of a spoon.

If you have followed this blog for a while, you know first hand how I revere Waters and her philosophy, books, teaching, activism, and Edible Schoolyard Program. It is the same message she has preached for decades, and she doesn’t back down.

Now 77, Waters has decades of material and stories to draw from her childhood, well known Chez Panisse 50-year-old restaurant, and food experiences and events revolving around the globe. Waters wisely uses these stories to illustrate her points from chapter to chapter.

While the first part of the book focuses on explaining our fast food culture with chapters called Convenience, Uniformity, Availability, Truth in Advertising, Cheapness, and Speed. The second half of the book focuses on explaining slow food culture with chapters called Beauty, Biodiversity, Seasonality, Stewardship, Simplicity, and Interconnectedness. I particularly like how she shares her time in France, and how deeply influenced she was through their food culture, markets, and the people she met to understand these now called slow food principles.

I can relate. These are all principles I try to live and eat by, and what I talk so much about in my cooking classes and presentations. Less is really more, and within simplicity there is so much golden, so much elegance. I highly recommend reading or listening to this book.

“Tell me what you eat, and I will tell you who you are.” —French Proverb

Bon Appétit et Bon Weekend….Bonnie

Books, Garden, Garden Economizing, MusingBonnie Jo ManionAugust 12, 2021Alice Waters, We Are What We Eat, French Country Living, Domaine de ManionComment

Ode to Alice Waters

Meeting Alice Waters at Chino Farms, December 2013

Alice Waters has a new book coming out in June 2021, We Are What We Eat: A Slow Food Manifesto, which you can pre-order now at Amazon. This year, her iconic restaurant, Chez Panisse, in Berkeley, California, celebrates its 50th Anniversary. So hard to believe. If you missed the recent New York Times article, Alice Waters Says People Who Call Her Elitist Just Don’t Get It, it is juicy reading.

I am just one person among millions, who have been greatly influenced by Alice Waters in so many ways. She is a national treasure. She is not afraid to speak her mind about eating, food, and food production. She has been honored over and over again, and people from royalty to presidents listen. Alice Waters is a great example, like Lulu Peyraud, of how one person can change the world, with authenticity and passion.

When I speak to groups, and in my writing, her underlying voice is resonating the now familiar philosophy of growing your own food, cooking fresh and simple, eating locally, eating seasonally, celebrating your food with all of your senses, teaching children through gardening, sustainability, supporting artisan farmers, slow food versus fast food, and more.

In 2018, I helped one of my garden clubs bring Alice Waters to San Diego to speak at the beautiful ballroom, Prado at Balboa Park. It was a sold out event. Everyone’s ticket included a beautifully prepared luncheon, a copy of her then latest book, Coming To My Senses, and a meaningful contribution to Alice Waters’ Edible Schoolyard Project. Besides her ability to speak gracefully to over 300 attendees about food, her philosophy, her long time friendship with Chino Farms, our food culture, and her beloved schoolyard project, she also had time to meet and “thank” the chef who prepared our luncheon, the event committee, and my dear friend and team, who made the beautiful edible centerpieces.

VIP Table at Alice Waters’ February 2018 Event, Prado at Balboa Park

Thank you Alice for your courage, vision, and tenacity! If you have a favorite Alice Waters story or recipe, please share!

Winter Salad

Lovingly Adapted from Héloïse Brion, Miss Maggie’s Kitchen

Published in My French Country Home magazine, March/April 2021

Serves 4, Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:

5 cups mâche or other salad green

2 red endives

2 pears

1 burrata cheese

1 handful of pecan pieces

1 handful of sliced almonds

2 shallots

Olive oil

1 organic lemon

1 tablespoon honey

Salt & pepper

Directions:

1) Peel and thinly slice the shallots. Place 3 tablespoons of olive oil in a frying pan and sauté the shallots with a pinch of fleur de sel. Place the pecans and almonds in the pan with the shallots over low heat for a few minutes.

2) Cut the endives and rinse with the mâche or your substitute salad greens. Drain, dry and arrange them on a dish. Place the shallot-nut mixture on top.

3) Slice the pears, cut the burrata into pieces and add both to the arrangement. In a small bowl, mix the juice of a lemon with the honey.

4) Season with pepper and salt to taste, sprinkling over the salad. Serve immediately.

Bon Appétit and Bon Weekend….Bonnie

Books, Food Styling, RecipesBonnie Jo ManionApril 8, 2021Miss Maggie's Kitchen cookbook, Héloïse Brion, Seasonal French Country Recipes, Sharon Santoni, My French Country Home, Mâche, Winter Salad, Domaine de Manion, French Country Living, A Taste of French Country LivingComment

Plat du Jour by Susan Herrmann Loomis

Susan Herrmann Loomis’ Latest Cookbook, Plat du Jour

I have several cookbooks by Susan Herrmann Loomis, and have really enjoyed them over the years. An American expat who has successfully navigated the fine art of being French, cooking the French way, sharing with us French food secrets, and reinventing herself through culinary as her medium. Her cookbooks read like novels, always sharing the story, the custom, and the technique behind the recipe.

Her latest cookbook, Plat du Jour, French Dinners Made Easy, Countryman Press 2021, focuses on seasonal recipes and ingredients, and ultimately daily dishes that inspire chefs to feature and post on their menu boards.

Susan Herrmann Loomis has a new website, Dancing Tomatoes, and YouTube Channel Dancing Tomatoes, currently highlighting many of the recipes in her new cookbook, Plat du Jour. Below are a few videos. The first video is an introduction to Dancing Tomatoes, her new YouTube channel, and how it came about. The second video walks us through her King Henry Soup. I love her demonstration of how to dice an onion and a shallot. You might also enjoy Shannon Able’s, The Simply Luxurious Life podcast #300 with Susan Herrmann Loomis. Enjoy!

I met Susan Herrmann Loomis at her book signing event in 2015 for her then new cookbook, In A French Kitchen, at Melissa’s Produce in Los Angeles. Taking one of her Paris cooking classes has never quite worked out with my travel itineraries. Now with her Dancing Tomatoes videos, her classes are a click away!

Please share if you enjoy Susan Herrmann Loomis recipes and cookbooks.

Bon Appétit and Bon Weekend….Bonnie

Books, RecipesBonnie Jo ManionMarch 4, 2021Susan Herrmann Loomis, Plat du Jour, Dancing With Tomatoes, King Henry Soup, YouTube Dancing Tomatoes, Dancing Tomatoes, In A French Kitchen, Melissa's ProduceComment

A Perfect Dessert to Celebrate Valentine's Day

A few years ago I hosted some events around Valentine’s Day. I tried to create a special menu with the theme, “Love is Endlessly Delicious.” Many things I remember with fondness, but what I now associate Valentine’s Day with is Ina Garten’s Dark Chocolate Terrine with Orange Sauce the recipe I made for dessert. Wow, it is a show stopper!

This recipe is from Ina Garten Make it Ahead (2014) cookbook, which is one of my favorite cookbooks. The terrine can be prepared and made ahead, along with the orange sauce. Not a chocolate mousse, not a cake, it is like a decadent chocolate pâté. Garten channels two similar recipes, one from Thomas Keller’s French Laundry and the second, from the famous Taillevent restaurant in Paris, plus adding her Barefoot Contessa spin on it. Marvelous! It is a perfect dessert to celebrate Valentine’s Day!

Recipe Notes: Use the best chocolate you can find. Garten recommends Lindt bittersweet chocolate. I used Guittard bittersweet chocolate found at Sprouts, Cardiff Seaside Market, and other specialty grocery stores in our immediate area. Valrhona bittersweet chocolate is another great choice.

The dark chocolate terrine needs to chill for a minimum of 4 hours or overnight. Don’t forget the Orange Sauce made with a touch of Grand Marnier liqueur and cognac, which is a perfect complement to the flavor and presentation of the dark chocolate terrine. Lastly, sprinkle with some flaky sea salt. A hot, dry knife helps to make your slices easier. Run your knife over hot water, dry, and slice, repeat if necessary. Recipe makes 10 servings, perfect for sharing with loved ones.

Please share if you make something special for your loved ones on Valentine’s Day!

Food Styling, Desserts, Books, RecipesBonnie Jo ManionJanuary 28, 2021dessert, holiday, Dark Chocolate Terrine with Orange Sauce, Ina Garten, Make it Ahead Cookbook, Barefoot Contessa, Valentine Chocolate Dessert, Guittard, Lindt Chocolate, Valentine's Day DessertComment

My Gift To You

A Comfy Wingback Chair, A Dozing Kitty, An Inviting Candle

As we begin the month of December in this crazy pandemic year, and amidst the holiday season, my gift to you is “find your own little” or put another way, “find your own simple.” It is the greatest gift I can whole-heartedly give you, one of the best gifts you can easily give yourself which might dramatically change your life, and if you let it— it can last a lifetime! Find your own simple, it is around you each and every day. You just need to recognize it, and be mindful of it.

In the October 2020 Victoria magazine issue, there is a beautiful article on the legendary illustrator N.C. Wyeth’s home in Pennsylvania’s breathtaking wooded Brandywine River Valley. Actually, it is an article on both N.C. and his also famous artist son, Andrew, Wyeth—their homes, studios, and neighboring Kuerner farm. Today these properties have been thankfully restored and are now protected as part of the Brandywine River Museum of Art complex through the concerted efforts of the Brandywine Conservancy. Reading the article and enjoying the photos, it is quite clear that N.C. and his family enjoyed simplicity above all, and a life of comfort over pretense. His quote really resonated with me, and is powerful.

A couple of months ago I posted Follow the French, writing about the same message. I think the French have the ability to live this way naturally, because it is ingrained in their culture, and their DNA. It is such an important gift and message, and interesting how it can be said in so many ways with the same meaning.

One of the silver linings in this unusual pandemic year, is the fact that we all have experienced a unique social and cultural filtering which has trickled down and changed our everyday lives. We started baking more, got into organizing and enhancing our homes, spending more time with our families, traveling less, and appreciating the “little” things in our everyday lives that bring us joy.

Finding the “little” in your life is your journey, and honestly, maybe some of you have already found it. What is my “little” is not the same as your “little,” but I think you will begin to recognize your “littles.” Making a difference in someone’s life, starting from a small loving gesture becomes great. Tapping into an “ah ha” moment and building from there can be greatness. Appreciating nature and wildlife in our own garden can morph into a beautiful and caring community.

Remember Sarah Ban Breathnach’s wildly popular book, Simple Abundance from 1995, and now there is an updated version. It might still be on your bookshelf. Her book and message is full of “little” suggestions to get reacquainted with, and she suggests “Joyful Simplicities” for each month to carry you throughout the year.

This is my gift to you, start with the “little” things that bring you joy, and watch what happens.

Musing, Places To Know, BooksBonnie Jo ManionDecember 3, 2020Victoria Magazine, N.C. Wyeth, Andrew Wyeth, Brandywine River Museum of Art, Simple Abundance, Sarah Ban BreathnachComment

Rancho Gordo Bean Club

Susan Herrmann Loomis’ French Farmhouse Cookbook, Lentil Recipe — Susan Herrmann Loomis’ *French Farmhouse Cookbook,* Lentil Recipe

There might be two kinds of people in this world, those who absolutely love all kinds of beans, and those who avoid them at all costs. If you are one of the former group, you need to know about Rancho Gordo Beans, a Napa, California based bean purveyor who specializes in growing and selling heirloom beans, legume, herbs, spices, and products from all over the world. In fact, there is such a cult following for Rancho Gordo beans they offer a “bean club,” like a wine club, which sends you quarterly a variety of special dried beans and recipes to try. I waited a year to get on the “bean club” and had to jump at joining when they emailed me, before my window to join closed. In my first shipment in November, I received “Super Lucky 2021 Black Eyed Peas” for New Year’s Day, Cassoulet beans to make Authentic Cassoulet Bean Soup, a Crimson Popping Popcorn—a rare and wonderful popcorn, and many others.

One of the first things I wanted to try from Rancho Gordo, was their French Green Lentils, grown in California, but very similar to the famous French green lentil from Le Puy, Auvergne-Rhône Alpes area of France. French Le Puy lentils are thought to have gastronomic qualities that are attributed to this very specific terroir and the area’s predominant volcanic soil. Consequently, Le Puy lentils have a a very desirable distinctive, peppery, flinty taste, and keep their shape after cooking. When I am France, I look for the Le Puy dry lentils at the outdoor markets because they are so tasty, and easy to transport home.

Not only do lentils taste great, they are good for you, full of protein, some vitamin B, carbohydrates, fats, and minerals. Lentils are versatile and can be used in salads, made into soups, as a bed for grilled salmon, mixed with really great sausages, and much more.

Susan Herrmann Loomis has a nice recipe for Simple Country Lentils in her 1996 cookbook, French Farmhouse Cookbook. It has a wealth of French Country recipes to drool over, and she divides her book by interesting components of French eating such as The Farmyard, The Pasture, The Sea, The Breadoven, etc.

Simple Country Lentils

Lovingly Adapted from Susan Herrmann Loomis, French Farmhouse Cookbook

Ingredients:

1 pound small green lentils (preferably from Le Puy or Rancho Gordo), 1 tablespoon olive oil, 1 medium carrot peeled and diced, 1 celery stalk diced, 1 small onion peeled and diced, 4 ounces slab bacon-rind removed-cut into 1/4” pieces, 2 cups dry white wine, 2 bay leaves, 4 to 5 sprigs of fresh thyme or 1/4 teaspoon dried leaves, 2 cups water, sea salt, freshly ground black pepper.

Directions:
1) Rinse the lentils under cold running water, and set them aside to drain. Look for and remove anything foreign from the lentils.

2) Combine the oil, carrot, celery, onion, and slab bacon in a large heavy skillet. Stir so the oil thoroughly coats the ingredients, and cook over medium-high heat, stirring frequently, until the onions begin to turn translucent and the bacon is browned, 5 to 7 minutes. Add the wine and the herbs, and cook until the wine is reduced by half, 5 to 8 minutes.

3) Add the lentils and the water. Stir, cover, reduce the heat so the lentils are simmering gently, and cook for about 20 minutes. Season with salt and pepper to taste, and continue cooking shaking the skillet occasionally so the lentils cook evenly and testing them for doneness, until they are tender but still have plenty of texture, 10 to 20 minutes. Serve immediately. Makes 6 servings. Enjoy!

Books, Herbs, Recipes, TravelBonnie Jo ManionNovember 27, 2020Rancho Gordo Beans, Rancho Gordo Bean Club, French Green Lentils, Le Puy Lentils, Susan Herrmann Loomis, French Farmhouse CookbookComment