Meals By Betsy - Planning!
By: Betsy Banks
Planning, planning, planning-of all the things the band has required of me, learning to plan tops the list. It's not something that comes naturally to me, in any arena of my life. I'm a pretty seat-of-my-pants girl; I like to wing it. But as anyone who looks at the size of my butt and bank accounts can tell, winging it landed me in a pretty sorry state. Call me a slow learner, but I had to reach a pretty advanced age before I finally accepted that if I want to achieve success, I have to plan for it.
So, as I made a batch of roasted red pepper and tomato bisque (amazing recipe to follow), I planned. I started small: I decided to freeze half of the bisque for meals in the future, and to keep the rest in the fridge to serve as bases for meals in the coming week. I planned just how I'd use it: as is, with the addition of PURE unflavored protein isolate at BariatricEating.com and a sprinkle of Parmesan for lunches; with seafood and wine added for a hearty cioppino; with fish stock, veggies, and clams for a Manhattan clam chowder; and with added basil, turkey Italian sausage, and fusilli pasta, for my son's dinner. Amazing! All it took was fifteen minutes of meditative chopping and an hour of fragrant simmering, and I'd "planned" a week's worth of lunches, as well as three hearty dinners. Not to mention whatever I decide to do with the quart I tucked into my freezer.
Then my mind meandered further. Planning, planning, planning! I just received my Gardener's Supply Company (www.gardeners.com) catalog, and my mind turned to how I might get the very best ingredients for my recipes. I've long grown my own herbs-being the horticultural equivalent of indestructible weeds, there's no way I can kill them! But this year, I'm planning a kitchen garden, too. So, as I minced shallots and garlic and chopped leeks and onions, I thought about the vegetables and herbs I'd plant, and how I'd use them. Tomatoes, basil, peppers, and onions for sauces and soups. Herbs for-well, everything! Lettuces and spinach and cucumbers for salads. As the bisque simmered happily, I popped online to see pre-planned gardens, determine the space and supplies I'll need, and order some of the basics.
Because I recognize that the gardener's learning curve-as well as unknowns such as weather -may conspire against the best-laid agricultural plans, my plan for summer abundance (and stocking the freezer for fall and winter) includes Community Supported Agriculture. So I popped online and signed up for a summer of garden harvests from a local organic farm co-op. For a fixed fee, I will be given a selection of farm-fresh, organic produce every other week. I will use this to supplement what I grow, freezing and canning the surplus for winter sauces, stews, and soups. (To locate CSA near you, visit www.localharvest.org).
Hard to believe that a simple pot of roasted red pepper and tomato soup was so inspiring! But ...oh! Make it and taste it! I guarantee, it will inspire you, too.
This recipe was inspired by Matt Odynski's roasted red pepper and tomato basil bisque recipe at meanderingappetites.com. I've made several changes-and you should, too! Recipes are just a starting point-make it your own!
Roasted Red Pepper-Tomato Bisque
4 large red Bell peppers
2 teaspoons olive oil
5-6 cloves garlic
1 large or two small yellow onions (I used Vidalia)
2 large, or 3 small leeks
2-3 shallots
½ teaspoon salt
48 ounces chicken broth
2 28-ounce cans diced tomatoes
1-2 tablespoons Gourmet Garden basil (in a tube)
1 large or 2 small bay leaves
½-1 teaspoon dried oregano
1-2 teaspoons Frank's red hot sauce (or to taste) or ½-1 teaspoon crushed red pepper flakes
½ teaspoon Worcestershire sauce
Fresh basil for garnish
Roast the red peppers by placing them directly on the flame of a gas stove, turning to evenly char the surface. (This will take about 15 minutes.) Place the peppers into paper bags, and tightly roll the bags closed. Set them aside to steam, then cool. (This loosens the skin from the peppers so that it is easily removed.) Alternatively, halve the peppers, seed them, and place them on a baking sheet in a hot oven to roast.
Remove most of the green portion of each leek. Slice the leeks in half, lengthwise, and wash very thoroughly. (They can collect a lot of sand and dirt between their leaves.) Then, slice them thinly horizontally.
Finely chop the onions, shallots, and garlic.
Into a Dutch oven, drizzle the olive oil. Heat it over medium heat, then add the leeks, shallots, garlic, and onions. Sprinkle with the salt, and give the aromatic vegetables a good stir. Cook the vegetables until they are soft and translucent, about 10 minutes.
Meanwhile, return to the peppers. Under cold running water, rub the charred skin from the vegetables. It's fine if a bit remains-the smoky taste is delicious. Use your thumb to "open" each pepper, and pull out the stem and seeds. Cut all four peppers into chunks, and add them to the aromatic vegetables in the Dutch oven.
Also add to the Dutch oven the tomatoes (with liquid), chicken stock, and herbs/seasonings.
Simmer the bisque for about 40 minutes, stirring occasionally. Fish out the bay leaves, then, puree, two ladlesful at a time, in a blender. When using a blender with hot ingredients, do use the blender's lid-but leave the vent open. (Cover it with a clean towel unless you want a Jackson Pollock-like tomato fresco on your kitchen ceiling. Trust me.)
Taste the bisque, and adjust the seasoning. (At this point, I often add more basil. Don't be shy!)
This bisque may be served the traditional way (with a couple of tablespoons of cream swirled in), or as is, with a sprinkle of fresh basil for garnish.
Take a taste-and you will understand just how a bowl of soup can inspire great plans!
Betsy Banks
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