Late last month, I read about about Tweeter Brian Gorman who made a project of cooking as many recipes from Mollie Katzen‘s Moosewood Cookbook as possible . Just as I was thinking that would be an awesome plan for 2022, Mollie Katzen herself posted an encouragement to the Twitterverse:
Anyone want to do the same as Brian and go on a Moosewood Cookbook recipe bender for 2022? I’d be delighted to converse with you here along the way.
along with a request to tag posts and photos with #Moosewood2022. So here I am in the first days of 2022 posting a recipe from my revisit to a well-loved copy (copyright 1977!) of Moosewood: Spicy Tomato Soup (page 4).
Living in the New England tundra in January means our fresh tomatoes are usually hard nubs of something trucked in from a warmer climate – not great for the palate or for my carbon footprint. However, that logistical problem didn’t stop me from making this deliciously warming soup. I opened up a can of whole plum tomatoes, chopped them, and threw them into the pot. I’ll have to wait until August when our fresh tomatoes are abundantly available to make a taste comparison, but my initial thinking is, not bad.
After such a difficult December, it’s nice to have new challenges to look forward to and, for me, cooking at least one recipe a week from Moosewood is something I plan to do. Challenge accepted.
- 1-1/2 c minced onion
- 3 cloves crushed garlic
- 1 TBSP butter
- 1 TBSP olive oil
- 1 tsp dill weed (I used fresh)
- 1/2 tsp (or more) black pepper
- 1 2-lb can of crushed, concentrated tomatoes plus 2 cups stock or water OR 6 cups chopped tomatoes plus their liquid (I used the crushed)
- 1 TBSP honey
- 1 TBSP mayonnaise or sour cream (I used nonfat Greek yogurt)
- 2 medium fresh tomatoes, chopped (used canned plums because it’s winter here)
- yogurt, parsley and scallions for the topping
- Sauté onions and garlic with salt in combined olive oil and butter in a large kettle or large saucepan. Cook five minutes until translucent.
- Add dill, pepper,tomatoes and honey.
- Cover and simmer at least 45 minutes on low heat.
- Five minutes before serving, whisk in mayonnaise or sour cream (or in my case, Greek yogurt). Taste to correct seasonings.
- Serve hot, topped with yogurt, chopped parsley and scallions.