Favorite "Snow Storm" cooking ideas--please post

[Anonymous]

Thank you, OP, for posting your tantalizing recipe. I don't have the ingredients but am definitely going to try it next time I hit the store.

I just made buttermilk biscuits, and brownies will be in the works tomorrow. Spaghetti and meat sauce, too…

It's worth looking at the chemistry link above; the snow is quite safe and I'm going to try the candy!

[Anonymous]

^^ omg just caught my DH at the store and now I DO have the ingredients for the OP's soup! So.Excited.

[Anonymous]

Just pulled some chocolate chip cookies out of the oven..mmm, they smell so good.

[Anonymous]

Anonymous wrote:making this for the snow storm. What are you favorite "snowed in" recipes?

This soup is awesome. If you double it, you can still just use one stick of butter. Tasted perfect.

La Madeleine’s Tomato Basil Soup

4 cups canned crushed tomatoes
12 fresh basil leaves
1 cup heavy cream
1 stick (1/4 lb) of sweet unsalted butter
Salt to taste
¼ teaspoon cracked black pepper

Simmer tomatoes in saucepan for 30 minutes. Puree, with the basil leaves, in small batches, in blender or food processor. Return to saucepan and add cream, butter, salt and pepper while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.

Can I freeze this soup?

[Anonymous]

Anonymous wrote:

Anonymous wrote:making this for the snow storm. What are you favorite "snowed in" recipes?

This soup is awesome. If you double it, you can still just use one stick of butter. Tasted perfect.

La Madeleine’s Tomato Basil Soup

4 cups canned crushed tomatoes
12 fresh basil leaves
1 cup heavy cream
1 stick (1/4 lb) of sweet unsalted butter
Salt to taste
¼ teaspoon cracked black pepper

Simmer tomatoes in saucepan for 30 minutes. Puree, with the basil leaves, in small batches, in blender or food processor. Return to saucepan and add cream, butter, salt and pepper while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.

Can I freeze this soup?

OP here: I've never done that. But I imagine you can. After all, people freeze spaghetti sauces all the time. Go for it.

[Anonymous]

Tonight flank steak and Brussels with chestnuts. Tomorrow gingerbread, cheese cauliflower and TBD. Maybe cheeseburgers. Tuesday probably maple marmalade glazed roasted carrots and salmon. Might also do brownie cupcakes as the children shun gingerbread.

[Anonymous]

Anonymous wrote:I'm making flank steak tonight with little potatoes, green beans, salad.

Tomorrow I'm making chicken chili in the crock pot, assuming we've got power. Otherwise, we'll be grilling.

Yup, PP is serving up a big bowl of acid rain ice cream to her kids

[Anonymous]

Anonymous wrote:

Anonymous wrote:I'm making flank steak tonight with little potatoes, green beans, salad.

Tomorrow I'm making chicken chili in the crock pot, assuming we've got power. Otherwise, we'll be grilling.

Yup, PP is serving up a big bowl of acid rain ice cream to her kids

no, it'll be acid sleet pops at midnight.

[Anonymous]

OP,

Four cups, is that more than the 28 oz. can?

[Anonymous]

Vichyssoise (Julia Child recipe) and chilaqueles.

[Anonymous]

Anonymous wrote:OP,

Four cups, is that more than the 28 oz. can?

8oz in a cup, so the can is just under 4 cups. Just adjust down the cream and butter. It's pretty fool-proof.

[Anonymous]

http://io9.com/5885671/why-you-should-never-eat-acid-snow

[Anonymous]

Anonymous wrote:making this for the snow storm. What are you favorite "snowed in" recipes?

This soup is awesome. If you double it, you can still just use one stick of butter. Tasted perfect.

La Madeleine’s Tomato Basil Soup

4 cups canned crushed tomatoes
12 fresh basil leaves
1 cup heavy cream
1 stick (1/4 lb) of sweet unsalted butter
Salt to taste
¼ teaspoon cracked black pepper

Simmer tomatoes in saucepan for 30 minutes. Puree, with the basil leaves, in small batches, in blender or food processor. Return to saucepan and add cream, butter, salt and pepper while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.

Im sorry for being dense but can you explain a bit more how this part of the process works? I dont have a food processor and never use the blender thats been sitting on the counter for ages but I really want to make this soup!

[Anonymous]

Anonymous wrote:

Anonymous wrote:making this for the snow storm. What are you favorite "snowed in" recipes?

This soup is awesome. If you double it, you can still just use one stick of butter. Tasted perfect.

La Madeleine’s Tomato Basil Soup

4 cups canned crushed tomatoes
12 fresh basil leaves
1 cup heavy cream
1 stick (1/4 lb) of sweet unsalted butter
Salt to taste
¼ teaspoon cracked black pepper

Simmer tomatoes in saucepan for 30 minutes. Puree, with the basil leaves, in small batches, in blender or food processor. Return to saucepan and add cream, butter, salt and pepper while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.

Im sorry for being dense but can you explain a bit more how this part of the process works? I dont have a food processor and never use the blender thats been sitting on the counter for ages but I really want to make this soup!

It would be easier to just use an immersion blender if you have one. Otherwise you're stuck pouring hot soup into a blender, blending, then putting the blended soup into another pot, putting more hot soup into the blender, blending, pouring, etc. etc.

[Anonymous]

I used an immersion blender,and it worked well. I hate pouring hot soups into the blender.
The portions are also flexible. I used one can of tomatoes and added a little stock to make up the difference.