What’s the latest entry on Tom Sietsema’s list of the country’s 10 best food cities? It’s Nawlins, baby, and this week he takes you on a tour of the Big Easy’s most notable culinary assets. This is the sixth installment of the monthly series, at the end of which he’ll rank his findings. Four more to go!
Also in Food this week: Unearthed columnist Tamar Haspel tells us why she thinks salads might do us more harm than good; Yanan Wang explores the phenomenon of YouTube cooking stars; Smoke Signals columnist Jim Shahin puts fruit on the grill and then tops it with — wow — smoked whipped cream; and in her Feeding My Mother series, Elissa Altman writes about the one food that can still tempt her elderly food-averse mom.
Tamar’s salad piece is getting a lot of buzz, and if you want to know more about it, you’re in luck: She’ll be joining today’s Free Range chat at noon. You should join us, too, and bring along your culinary questions and concerns. Come early; we’ve got just one hour. To get you in the mood, here’s a leftover question from last week’s chat:
I would love a recipe for a tomato soup that freezes well, so during the school year I can pull out soup that’s made from our bumper crop. I’d like to make it using cherry tomatoes, because we have SO MANY.
Good news: Tomato soups freeze very well! So you really don’t need a special recipe, though I’m about to give you one.
There is one minor caveat. If you’re using a recipe that calls for dairy products, you are probably better off omitting those ingredients until after the soup has defrosted and you’re reheating it. The recipe I’m suggesting includes cream and Parmesan cheese. My usual MO in such cases is to leave them out, seal the soup in plastic freezer bags and include a reminder note about what to add, and how much, for serving.
So here it is: Andreas Viestad’s Cream of Tomato Soup With Croutons. It’s got a lot going for it. It calls for those cherry tomatoes you want to use up. It includes a little eggplant for extra body. It calls for baking/roasting the vegetables to enhance their flavor. And it’s really quite versatile; you could easily scale it up to make a lot, you could add other ingredients that suit you (or omit the eggplant if you want), you could make it vegetarian by substituting vegetable broth for the beef or chicken broth, and you could jazz it up with different kinds of homemade croutons.
This one’s just made for your bumper crop, so I hope you’ll give it a try.