This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

Nothing says “comfort food” like a bowl of creamy tomato soup and a grilled cheese sandwich.  It is so basic, no wonder kids love it.  Campbell’s may be convenient but the healthier version is homemade with fresh ingredients and no preservatives.  When tomatoes are in season, buy a box of them and make your own puree.  Pureed tomatoes freeze beautifully and make the best sauces, V-8 juice, and soup.  With a simple food mill, there’s no need to skin tomatoes before cooking.  If you don’t have a food mill, a China Cap or sieve will work.  The trick is not to overcook these beauties.  Wash and quarter tomatoes, place in a sauce pan over medium heat with a pinch of salt, do not add any water.  The tomatoes will make their own juice so stir ocassionally and cook only until juices are rendered and tomatoes are tender but not mushy.  Transfer the solids to a food mill and puree.  The skins and seeds will be left in the food mill.  Stir the juices and puree together and pour into freezer safe containers or zip-lock bags.   You may can the puree also.   Seal in sterilized jars and water-bath in enough boiling water to cover for 20-25 minutes.  Jars will keep in a cool, dry pantry for several months.

Okay, now for the soup.

1 Tbsp butter (or olive oil)

1 carrot, chopped

1 stock of celery, tops and all chopped

1/2 onion, chopped

4 cups tomato puree (homemade is best)

1/4 tsp ground cinnamon

1 Tbsp sugar (or honey)

1 Tbsp lemon juice

2 dashes Tabasco sauce

Sea salt and fresh ground black pepper to taste

1 Tbsp fresh thyme leaves (or 1 tsp dried thyme and 1 tsp dried dill)

1 cup half and half

Saute onion, celery, and carrot in butter, transfer to food processor or blender.  Add 1 cup of tomato puree to blender and process until smooth.  Transfer to a sauce pan, add remaining tomato puree, cinnamon, sugar, lemon juice, Tabasco sauce, salt and pepper.  Cook over medium heat for 5 minutes, add thyme and half and half.  Cook until heated through.  Adjust seasonings and serve.  Garnish with croutons, fresh basil, dill, chives, scallions, or parsley.  Serve with crakers or your favorite toasted cheese sandwich.

Leeks are giant spring onions (scallions).  They must always be washed thoroughly so slice them down the middle and rinse under running water, inspecting the layers for dirt as you rinse.  The leaves make an elegant terrine for brunch or canapés and the entire stock, leaves and root, make this soup stand out.  Puree half the veggies for a super creamy style. 

4 slices bacon, chopped

2 large leeks, washed and sliced thin

2 russet potatoes, diced ½ inch

2 garlic cloves, minced

2 dashes Tabasco sauce

½ cup dry white wine

2 cups chicken stock (homemade is best)

Sea salt and fresh ground black pepper to taste

1 cup half and half

1 Tbsp fresh thyme, chopped

Chopped parsley or scallions for garnish

In a stock pot or Dutch oven, cook bacon over medium heat until browned.  Pour off all but 1 Tbsp of fat, add leeks and potatoes, cook 5 minutes.  Add garlic and cook 3 minutes more.  Add Tabasco then the wine to deglaze the pan.  Add the stock and salt and pepper.  Simmer until potatoes are very soft, about 30 minutes.  At this point, you may puree a third or a half of the veggies and return to pot.  Add half and half and thyme, cook over medium heat until heated though.  Garnish each bowl with parsley or scallions.  Serve with crusty French bread and your favorite salad.

Don’t let the photo confuse you.  This recipe is for a soup that is reminiscent of stuffed bell peppers.  It is very hardy and goes down well with a Waldorf salad and cornbread.  Serve it on those cold, snowy nights or rainy days when you need something to stick to your ribs.

1 lb ground round

1 large onion, chopped

2 cloves of garlic minced

1 can (14.5 oz) diced tomatoes

3 large green bell peppers, chopped

1 cup white rice

1 tsp thyme

1 Tbsp Worchestershire Sauce

1/4 cup dry white wine

2 cups beef stock

1 Tbsp tomato paste

Sea salt and fresh ground pepper to taste

Warm a medium sized stock pot or dutch oven over medium high heat.  Brown beef thoroughly and drain off grease.  Add onions, garlic, and bell peppers, cook another 5-7 minutes.  Add tomatoes, wine, thyme, Worchestershire, 1-1/2 cups beef stock and the rice.  Whisk tomato paste with remaining 1/2 cup of beef stock and add to the pot.  Add salt and pepper and simmer for 30 minutes or until rice is done.    Serve with grated cheddar cheese on top.  Makes 5 servings.

When you live in salmon country creating new salmon dishes is a must lest we are bored with the local fare.  In Alaska, not only did we catch and eat pinks, silvers, and reds, but we also caught huge 40 + pound King Salmon.  There was salmon roasts, salmon steaks, salmon cheeks, salmon eggs for bait and caviar, salmon bones for fish stock and fertilizer in the vegetable garden.  Everyone ate salmon, even the dogs and kitties and everyone had salmon in the freezer along with razor clams, mussels, and crabs.

This recipe is simple yet elegant for a starter course or main dish supper.

6 Tbsp butter

1 cup chopped onion

1 cup chopped celery

1/2 cup diced green bell pepper

2 cups diced potato

2 cloves garlic minced

1 cups diced carrots

4 cups fish stock (or chicken stock)

1 cup dry white wine

1 cup chopped zucchini (courgettes)

1/2 tsp each salt and fresh ground black pepper

1 tsp dried thyme (2-3 sprigs fresh)

2 tsp dried tarragon  (5-6 sprigs fresh)

2 lbs fresh salmon chopped

2/3 cup milk

1/3 cup heavy cream

Tabasco to taste (1-2 dashes)

Warm a good sized stock pot or dutch oven, melt the butter, add the onion, celery, pepper, garlic, potatoes, and carrots. Saute over medium high heat until fragrant and wilted.  Add the wine to deglaze the pan, then add the stock.  Bring to a boil for 5-10 minutes, lower heat and simmer 30-40 minutes.  Add the salt, pepper, thyme, tarragon, zucchini, and salmon.  Simmer 10 minutes more and add milk, cream, and Tabasco.  Cook until heated through.  Adjust seasonings if needed.  Serve with parsley garnish, big loaf of warm sourdough bread, and your favorite salad.

Jewels of the forest and cow patties, mushrooms are a gastronomic experience that everyone should be exposed  to at an early age.  Mushrooms are loaded with vital elements we need to reduce heart disease, stroke and prostate cancer.  They are low in calories, fat and sodium yet a good source of fiber.  This recipe is easy, delicious and filling for a quick supper on a cold winter’s night.  If there is any leftover, which is doubtful, add it to a green bean or broccoli casserole.  Any mushroom will work with this recipe  though the darker the mushroom, such as a crimini or portobello, the richer the color and flavor will be.    This is pure comfort food yet delicate in flavor.  Serve with a salad of baby greens dressed with a simple vinaigrette and warm crusty bread.

Ingredients:

• 1 lb of crimini mushrooms, sliced
• 2 Tbsp of butter
• 2 strips of bacon
• 2 shallots, diced
• 1/2 Walla Walla Sweet Onion, diced
• 4 cups beef stock
• 2 hots of brandy
• 1 Tbsp fresh thyme leaves, or 1 tsp of dried thyme
• 2 dashes of Tabasco sauce
• 1/2 cup whipping cream
•  Sea salt and fresh ground black pepper to taste

Method:

1. In a non-stick skillet, fry bacon to render fat.  Remove from skillet and chop. 
2. Add butter to skillet and saute shallots and onion for 3-4 minutes.
3. Add the mushrooms and continuing cooking until the juices evaporate and mushrooms are browned.
4. Remove to a stock pot with the bacon, add the beef stock and bring to a boil for 2-3 minutes.  Reduce to a simmer.
5. Deglaze the saute pan with brandy, scraping up bits from bottom of pan.  Pour into stock pot.
6. Reduce heat to simmer, add fresh thyme, and Tabasco.  Continue to simmer for 5-10 minutes.
7. Add cream, salt and pepper.  Cook only until cream is heated through.