A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

Alison Baker’s Tomato Coconut Soup


Alison Baker is the chef and kitchen manager at Cedar Circle Farm  & Education Center in East Thetford, Vermont, and has featured this special soup for two years at the Annual Tomato Tasting held in August.

 Ingredients:

 1 onion finely chopped

2 tablespoons butter (or extra virgin olive oil, for dairy free)

1 ½ cups oven-roasted tomatoes, pureed

1 ½ cups full-fat coconut milk

1 ½ cups chicken stock

Salt and freshly ground pepper to taste

 (Alison recommends using organic ingredients, with the exception of a non-organic coconut milk. She uses Natural Value, because it has no additives. She also recommends making your own chicken stock, if you have time.)

The Roasted Tomato Paste*:

 Blanch and shock tomatoes in boiling water and peel the skins away. Slice, seed and spread on baking trays. Sprinkle with salt and oil and bake in the oven set at 200 degrees F  for 5-8 hours. The tomatoes will be almost the consistency of paste and intensely sweet when done. Place in a blender or food processor to make a smooth paste.

 The Soup:

 Cook the chopped onion over very low heat until soft and turned a very light brown. Add the tomato paste, stir, browning the paste with the onions. Add the chicken stock, stirring slowly to blend the paste. Then blend in the coconut milk. Bring the soup just to a boil and then turn down to simmer gently for 5 minutes to blend the flavors.

 Puree in a blender or with an immersion blender, taste and adjust seasonings. Serve warm with a swirl of coconut cream, a basil leaf and lime sugar (optional).

 Bronwyn’s note: It can be served cold, as well, with a dollop of crème fraiche or yohurt.

 * Alison Baker’s Roasted Tomato Paste is available at Cedar Circle Farm’s Farmstand during the tomato season -until they run out!

 

 

Posted: 10-13-2012

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Alison Baker is the chef and kitchen manager at Cedar Circle Farm  & Education Center in East Thetford, Vermont, and has featured this special soup for two years at the Annual Tomato Tasting held in August.

 Ingredients:

 1 onion finely chopped

2 tablespoons butter (or extra virgin olive oil, for dairy free)

1 ½ cups oven-roasted tomatoes, pureed

1 ½ cups full-fat coconut milk

1 ½ cups chicken stock

Salt and freshly ground pepper to taste

 (Alison recommends using organic ingredients, with the exception of a non-organic coconut milk. She uses Natural Value, because it has no additives. She also recommends making your own chicken stock, if you have time.)

The Roasted Tomato Paste*:

 Blanch and shock tomatoes in boiling water and peel the skins away. Slice, seed and spread on baking trays. Sprinkle with salt and oil and bake in the oven set at 200 degrees F  for 5-8 hours. The tomatoes will be almost the consistency of paste and intensely sweet when done. Place in a blender or food processor to make a smooth paste.

 The Soup:

 Cook the chopped onion over very low heat until soft and turned a very light brown. Add the tomato paste, stir, browning the paste with the onions. Add the chicken stock, stirring slowly to blend the paste. Then blend in the coconut milk. Bring the soup just to a boil and then turn down to simmer gently for 5 minutes to blend the flavors.

 Puree in a blender or with an immersion blender, taste and adjust seasonings. Serve warm with a swirl of coconut cream, a basil leaf and lime sugar (optional).

 Bronwyn’s note: It can be served cold, as well, with a dollop of crème fraiche or yohurt.

 * Alison Baker’s Roasted Tomato Paste is available at Cedar Circle Farm’s Farmstand during the tomato season -until they run out!

 

 

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Alison Baker is the chef and kitchen manager at Cedar Circle Farm  & Education Center in East Thetford, Vermont, and has featured this special soup for two years at the Annual Tomato Tasting held in August.

 Ingredients:

 1 onion finely chopped

2 tablespoons butter (or extra virgin olive oil, for dairy free)

1 ½ cups oven-roasted tomatoes, pureed

1 ½ cups full-fat coconut milk

1 ½ cups chicken stock

Salt and freshly ground pepper to taste

 (Alison recommends using organic ingredients, with the exception of a non-organic coconut milk. She uses Natural Value, because it has no additives. She also recommends making your own chicken stock, if you have time.)

The Roasted Tomato Paste*:

 Blanch and shock tomatoes in boiling water and peel the skins away. Slice, seed and spread on baking trays. Sprinkle with salt and oil and bake in the oven set at 200 degrees F  for 5-8 hours. The tomatoes will be almost the consistency of paste and intensely sweet when done. Place in a blender or food processor to make a smooth paste.

 The Soup:

 Cook the chopped onion over very low heat until soft and turned a very light brown. Add the tomato paste, stir, browning the paste with the onions. Add the chicken stock, stirring slowly to blend the paste. Then blend in the coconut milk. Bring the soup just to a boil and then turn down to simmer gently for 5 minutes to blend the flavors.

 Puree in a blender or with an immersion blender, taste and adjust seasonings. Serve warm with a swirl of coconut cream, a basil leaf and lime sugar (optional).

 Bronwyn’s note: It can be served cold, as well, with a dollop of crème fraiche or yohurt.

 * Alison Baker’s Roasted Tomato Paste is available at Cedar Circle Farm’s Farmstand during the tomato season -until they run out!

 

 

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Alison Baker is the chef and kitchen manager at Cedar Circle Farm  & Education Center in East Thetford, Vermont, and has featured this special soup for two years at the Annual Tomato Tasting held in August.

 Ingredients:

 1 onion finely chopped

2 tablespoons butter (or extra virgin olive oil, for dairy free)

1 ½ cups oven-roasted tomatoes, pureed

1 ½ cups full-fat coconut milk

1 ½ cups chicken stock

Salt and freshly ground pepper to taste

 (Alison recommends using organic ingredients, with the exception of a non-organic coconut milk. She uses Natural Value, because it has no additives. She also recommends making your own chicken stock, if you have time.)

The Roasted Tomato Paste*:

 Blanch and shock tomatoes in boiling water and peel the skins away. Slice, seed and spread on baking trays. Sprinkle with salt and oil and bake in the oven set at 200 degrees F  for 5-8 hours. The tomatoes will be almost the consistency of paste and intensely sweet when done. Place in a blender or food processor to make a smooth paste.

 The Soup:

 Cook the chopped onion over very low heat until soft and turned a very light brown. Add the tomato paste, stir, browning the paste with the onions. Add the chicken stock, stirring slowly to blend the paste. Then blend in the coconut milk. Bring the soup just to a boil and then turn down to simmer gently for 5 minutes to blend the flavors.

 Puree in a blender or with an immersion blender, taste and adjust seasonings. Serve warm with a swirl of coconut cream, a basil leaf and lime sugar (optional).

 Bronwyn’s note: It can be served cold, as well, with a dollop of crème fraiche or yohurt.

 * Alison Baker’s Roasted Tomato Paste is available at Cedar Circle Farm’s Farmstand during the tomato season -until they run out!

 

 

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