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:

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—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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