Basque Roasted Tomato Soup

Posted by bettyboop50 6/9/01 7:41:21
am

Makes approximately 9 cups.

This is really a delicious soup and the shrimp just adds that
extra flavor and texture that makes this soup elegant.

2 pounds large plum tomatoes
2 tablespoons olive oil
1 teaspoon granulated sugar
1/4 teaspoon crushed red pepper
2 onions very finely chopped
2 large cloves garlic crushed and peeled
1 1/2 teaspoons paprika
1 tablespoon chopped fresh oregano or
1 teaspoon dried oregano
1 (28 ounce) can Italian plum tomatoes with basil,
well drained and chopped (reserve liquid)
6 cups chicken broth or homemade broth, defatted
Salt and black pepper to taste
8 large (1/2 pound) shrimp, optional
2 tablespoons snipped fresh chives or
slivered basil leaves

Preheat oven to 225 degrees F.

Lightly oil a large baking sheet with nonstick spray.

Cut fresh tomatoes in half lengthwise.
Arrange, cut-side down,
in a single layer on prepared baking sheet.
Drizzle with 1
tablespoon oil and sprinkle with sugar.
Roast for 3 hours, or until
very soft and wrinkled.
Let cool and set aside.

Meanwhile, in a Dutch oven or soup pot, heat remaining 1
tablespoon oil and crushed red pepper over medium/low heat.
Add
onions and garlic and cook, stirring, until lightly browned, 10 to
12 minutes.

Add paprika and oregano and cook, stirring, 1 minute longer.

Add canned tomatoes and chicken broth.
Bring to a boil, reduce
heat to low and simmer, partially covered, for 25 minutes.
Remove
from heat and let cool.

Strain soup into a bowl and transfer solids to a food processor
or blender.
Puree until smooth, adding a little broth if necessary.
Return puree and broth to pot.
Whisk to combine.

Using a food mill, puree roasted tomatoes, or remove skins off
tomatoes and puree in food processor and strain through a coarse
sieve.
Add puree to soup.
(If the soup is too thick, add a little
of the reserved canned tomato liquid.) Season with salt and
pepper.

If using shrimp, cook in a large saucepan of boiling salted
water until they just turn pink, 1 to 2 minutes.
Drain and let
cool.
Peel shrimp and cut in half lengthwise.

Ladle into warmed soup bowls and garnish with shrimp, if using,
and chives (or basil).
Serve immediately.

Fig Fudge (Morgado de Figos do Algarve - Portugal)

1/2 pound dried figs
1/2 pound ground almonds
2 ounces cocoa powder
1 teaspoon cinnamon
Grated rind of 1 lemon
1/2 pound granulated sugar
4 ounces water

Mince the figs finely or put them through a food processor.
Assemble the remaining dry ingredients, except for the sugar, in a
mixing bowl.

Combine the sugar and water in a heavy saucepan.
Bring to a
boil, stirring only until the sugar is dissolved, then boil without
stirring for a minute or two, just until it has thickened and is
slightly reduced.

Remove from the heat and beat in the remaining ingredients.
The
mixture will be very stiff.
Return to the heat and cook gently
until it is slightly shiny and comes away from the sides and bottom
of the pan in a mass.
This only takes a few minutes.

Pat into an 8-inch pan or shallow dish.
Allow it to cool, then
cut into small squares and sprinkle with granulated sugar.

Fried Squid (Calamares Fritos)

This is a popular appetizer around the Mediterranean.
Serve with
a squeeze of lemon.

1 pound cleaned squid
Vegetable oil
1/2 cup all-purpose flour
2 eggs, slightly beaten
1 cup dry bread crumbs
Salt
Lemon wedges

Cut squid body cones into 1/2-inch slices; leave tentacles
whole.
Pat dry.
Heat 1 to 1 1/2 inches oil to 375 degrees F.

Coat squid with flour.
Dip into eggs; coat with bread crumbs.
Fry a few squid pieces at a time until golden brown, 2 to 3
minutes.
Drain; sprinkle with salt.
Serve with lemon wedges.

Yields 8 servings.

Tomato Rice (Arroz de Tomate - Portugal)

1/4 cup olive oil
2 tablespoons butter or bacon drippings
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 to 3 large tomatoes, peeled, seeded, and chopped
3 cups beef or chicken broth
2 cups long-grain rice
Salt and freshly-ground pepper, to taste
Chopped cilantro for garnish (optional)

Heat the oil and butter in a large saucepan over moderate heat.
Add the onion and garlic and cook 5 minutes, until soft but not
brown.

Add the tomatoes, cover and simmer for 15 minutes.

Add the broth and bring to a boil.
Stir in the rice, salt, and
pepper, and cover.
Reduce the heat to a simmer and cook covered
until the rice is done, about 20 minutes.

Fluff with a fork and garnish with chopped cilantro if
desired.

Serves 4 to 6.

Catalan Tomato Bread

1 (1 pound) loaf French or Italian bread
1 or 2 large cloves garlic, peeled
2 to 3 tablespoons olive oil
1 (1/2 pound) ripe tomato, rinsed

Slice loaf in half horizontally.
Set halves, cut side upon a 15
x 12-inch baking sheet.
Broil about 4inches from heat until
toasted, about 2 minutes.
If crust side is soft, turn over and
toast 1 to 2 minutes longer.

Cut garlic clove in half.
Rub cloves over cut surface of brad.
Brush or drizzle bread with oil.
Cut tomato in half horizontally;
rub cut sides over toast, squeezing slightly to release juices.

Cut bread into 1 1/2-inch wide wedges.

Creme Brulee, Catalan Style (Crema Catalana)

6 egg yolks
1 cup granulated sugar
3 1/2 cups milk
Zest of 1 lemon
2-inch piece of cinnamon stick
3 tablespoons cornstarch

Beat the egg yolks and 3/4 cup of the sugar in a bowl.

Heat 3 cups of the milk, along with the lemon zest and cinnamon
stick, in a pot over moderate heat just until it begins to boil.
Remove the milk from the heat and strain into the egg mixture,
whisking constantly.

Dissolve the cornstarch in the remaining milk and add it to the
mixture.
Pour the mixture into the pan and cook over low heat,
stirring constantly, just until it begins to bubble.

Pour into individual ovenproof serving dishes and refrigerate
for at least 2 hours.

Before serving, sprinkle the remaining sugar over the top of the
custards and place under a preheated broiler until the sugar is
melted, light brown and bubbling.
Serve immediately.

Serves 6 to 8.