The Holy Grail of Soups - Tomato-Cheese, Part 2

The plot thickens, my friends. More than a year ago, I posted about my ongoing quest to find the recipe for the tomato soup served in Eugene, Oregon's Glenwood Cafe.

The soup is tangy and perfectly seasoned, but its mystery lies in its shredded cheese - which never melts, no matter how hot the soup.

Just a few weeks ago, a new comment appeared on that post. Seems someone else was sleuthing for the recipe and found my blog. She had a hot tip to share. Had I tried soaking the cheese in vinegar first? It is known to change the structure (proteins, reportedly) of the cheese and keep it from melting.

And so, I tried. I grated some Tillamook cheddar, put it into a bowl and covered it with apple cider vinegar in the morning. And then I waited. After work, I tasted a few shreds. Bouncier - more like cheese curds. Hmm.

I also wanted to experiment with this recipe for tomato soup, which I'm sure is fabulous if done correctly, but which I proceeded to alter (no chicken stock, no cream) and burn (as I worked on laundry and talked to my friend on the phone. Not a good combo).

But the cheese - it held its shape! I stirred it in to the pot about 10 minutes before serving, cranked the heat to medium (Not for more char taste, but to test the vinegar-cheese theory). And it worked! Even today, after reheating in the microwave for 2 minutes, the shreds stay intact.

This may be the trick. However, the soup tasted very vinegary. I'm not sure if this was due to the vinegar-soaked cheese. Next time I will try sweeter balsamic, as the comment suggested. But I had also stirred a couple Tbsp of balsamic vinegar in to the soup pot to counteract the burned taste...could be the culprit.

But, we may be on to something, so stay tuned! And send recipes for tomato-basil soups you think I should try as my base, if you would...Thanks!

Aloha spirit

Aloha! I've been meaning to document last month's trip to the Big Island of Hawaii for some time now. Seems work and school and life have gotten in the way. But I wanted to share a few images from the trip, and some treasures we brought back from Kona. On our last full day on the island, I posed the question aloud to myself: What will I bring home from this trip? I wasn't thinking about the sand in my suitcase or the tan that quickly faded. Rather, lasting, indelible memories - specifically in the form of tastes and smells.

Papaya is common on a Hawaiian tropical fruit plate. I've never cared for it much, unless a heavy squeeze of lime juice corrects the over-sweet flesh to tone it down. On this trip, though, we discovered a new way to eat, and use, papaya: as a vessel for tangy plain yogurt, covered with a healthy sprinkle of coconut granola. I've made this at home weekly since our return, inspired by the breakfasts at Island Lava Java in Kona.

Smoked mozzarella: Where have you been all my life? Specifically, why have you not been on pizza? For festive occasions, I've sometimes bought a braid of smoked mozz to slice alongside some crackers. Once or twice, I've even grated it atop smoky chili. But I never thought of the joy this smoky, rich flavor would bring to a wood fired pizza. We went back to Kona Brewing Co. twice for their Puna Pie - slices heaped with roasted garlic and smoked-mozzarella perfection.

I eat a salad nearly every day, and have for decades. I look forward to the cool, crisp crunch of greens to end my meal. This trip provided the best lettuce I've ever had on the islands - locally grown, both tender and crisp, and shockingly fresh. In some cases, like at the charming cafe up the hill from King Kamehameha's Royal Grounds, the lettuce was grown mere steps from my plate. In Kona, at Huggo's on the Rocks' outside beach-bar (where I dined with sand in between my toes), I had a Hawaiian version of one of my favorite concoctions: warm protein (preferably fish) atop crunchy greens. Huggo's version came topped with a macadamia-nut crusted whitefish and a side of white rice, which I quickly blended in to my greens. All was topped with a sweet, tangy, gingery dressing and served, delightfully, nestled inside a bamboo steaming basket.

Plumeria is my happy-place scent. Upon arrival to the islands, it is a welcoming custom to be given a lei. Here's mine - pink and white plumeria strung on a simple thread. The heady, sweet scent is intoxicating. The other picture is of the most beautiful plumeria trees I've ever seen - deep pink flowers resting in the foreground to the bright blue ocean. At a gas station. The most unlikely of spots to find beauty.

As our trip came to an end, I knew I couldn't leave without some tangible memories. At the postage stamp of an airport on Kona, I stocked up on all things plumeria: a sticker for my car, a couple of hair accessories, and a bottle of lotion. None are the real deal, but they'll help kickstart memories of a lovely trip. Much like Aloha can mean hello or goodbye, the scent of plumeria, to me, represents a welcome as well as a bon voyage (or, preferably, a "see you soon").

Aloha!

Brown sugar!

I love my rock n roll, though I've never been a huge Stones fan. But for the past couple of, I haven't been able to get "Brown Sugar" out of my head.

It started when I popped into our local coffee shop, Cafe Javasti, for a sip. Javasti is known for its house-made scones, coffee cakes, and muffins. And I profess they have the best cupcakes in town (move aside, Cupcake Royale and Trophy).

On that morning, Javasti's pastry case had a brown-sugar cupcake with some kind of cream frosting (in my memory, I think it was cream cheese, but it could have been whipped cream or even sour cream and still sound luscious). It was too early in the morning for me to think straight, so I left the shop with only my Americano. I'm kicking myself for not trying one of those cupcakes.

It got me thinking: why don't we use brown sugar as a featured ingredient? It's the only type of sugar I heap, directly from the bag, into my mouth. 

Its moist, sensual molasses flavor and delicate, crumbly texture is screaming for star power.

So, what to concoct?

• There are the classics, like sugar cookies. 
• Perhaps I'll work brown sugar into my daytime drinks, stirring it into espresso -- a little heavy-handed so it comes out thick and syrupy. 
• And maybe there's room for brown sugar in night-time drinks -- like a brown-sugar-based whiskey sour. 
• There's savory: a spicy brown-sugar glaze for salmon.
• And semi-sweet: strawberries dipped in sour cream then brown sugar.
• I also want to take a stab at some of those cupcakes -- visions of swirling brown sugar cakes dance in my head. 

What else would you suggest? It's up to us to set the next trendy, hot ingredient. Let's put brown sugar on center stage.

Breaking news: New Canlis contest!

Looks like those crafty Canlis brothers are at it again. Their chef, Jason Franey, is up for a Food + Wine magazine "Best New Chef" award. They're on the campaign trail, posting daily pictures to their Facebook/Twitter accounts with the guys wearing "vote for Jason" signboards. The black and white photos hark back to presidential campaigns of yore, emitting Don Draper cool.

But, according to a news tip today, there may be more than at first meets the eye. The folks at Eater.com claim there's Morse Code embedded in each photo, leading us to solve a new mystery. Some sort of "pop-up" restaurant headed by Franey. Whoever solves the clue first gets a free dinner.

Looks like it's time to get back in the game!

Sunny days...

I haven't seen this in quite a while:

It so inspired me that I took a walk, sipped a coffee, sauntered slowly home, then took 10 minutes in the Garden of Neglect to take care of unfinished business. Finally, on this 2nd day of February, my fall, close-up-shop work on last summer's garden is done.

Who wants to be outside in the rain and sleet, tugging out barren roots and breaking down tomato cages anyway?

This weather isn't atypical in Seattle. For at least a few days every February, the sun shines brightly, the clouds part, the blue sky spans, and we smile. Things come to life again.

I'm even planning a list of what to do (and what not to do) during this year's growing season. To start: some intoxicatingly sweet shrubbery outside the bedroom windows. My dream is to throw open the windows wide and let the aromas waft in. I've also got to do something about those raised beds (good idea, but not nearly deep enough). Maybe some hanging baskets?

And thanks to Punxsutawney Phil, it looks like spring is officially coming early. Here's to a new start!

San Francisco: A Photo Essay

For my 34th birthday last month, Nate and I flew south to my all-time favorite city, San Francisco, for a long weekend. We've taken quite a few short trips to the Bay Area over the years. Now there's less pressure to see all the sights. Instead, we can relax... Hence sleeping in past official breakfast time and dining on soup for breakfast at farm:table.

Broccoli soup & apricot preserves pie for brekkie at farm:table. The lemon oil drizzle woke me up!

Tangy apricot preserves pie and coffee - this girl's best friend

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On our walk back to Union Square, we stumbled upon lots of green. Like this ivy-covered building...

The big tree in Union Square. So festive!...

This charmingly retro green streetcar...

Old meets new - I love the retro scene of this traincar with the modern lady in front.

And, lots of other "green" wafting through the air. My my, those San Franciscans sure like to puff tough on their "herbal cigarettes."

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One can't take a trip to SF without visiting the Mission for (yes, more) eats. The district swims in taqueries, like the postage-stamp-sized Papalote. The entrees were mediocre. But the specialty salsa - a cream, tangy, spicy concoction - made the BART journey worthwhile. Papalote sells the salsa in glass jars, and had the TSA not banned liquids above 3 oz., I would have stashed several in my carry-on bag to take home.

Papalote's salsa - creamy & spicy. Nate frowns when he realizes we can't bring it home to Seattle.

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We'd already planned a visit to the Ferry Building along the water (I'd been so inspired to visit this indoor market since drooling over Lorna Yee's post and pictures). The weekly farmer's market, held on Saturday mornings, was icing. Here are some scenes:

San Francisco = fog. View from the pier.

Oysters in the a.m.? Not so much. But the display sure is lovely.

Streaming sunshine.

Chicken little.

Inside the Ferry Building.

Moving on to dairy.

Queso, queso, queso!

The wheels of the cheese go round and round.

Beta carrot-ene.

Oh, honeyman. Lots of varietals of fresh honey from this farm stand.

Rainbow of peppers.

Blue Bottle coffee!

Heavenly eucalyptus wreaths. Again, I wanted to tote one home but it wouldn't fit in my backpack. Alas, I found a similar version at Trader Joe's upon return to Seattle.

Intoxicating lavender

Welcome to the Port of San Francisco

That's a lot of meat.

From Rose Pistola - a mahi mahi sammie + tangy lentil salad. Perfect to share on a bench outside with the seagulls and sea air and my love.

All in all, it was a lovely trip. And as the song goes, I left my heart...

Year in rewind: Back to meat

Turkey, bacon, avocado, tomato = a delight

In a world that is heading decidedly meatless (at least here in the PacNW), I am a rebel.

Early this year that my doctor put the kibosh on my vegaquarian ways, sending me home with a Rx for meat.

And so, to begin this new decade, I began adding meat to my menu rather than subtracting it.

It wasn't easy at first. I was squeamish just thinking of eating birds, let alone cooking them. And then, a few months in, a realization dawned: I was starting to enjoy ordering poultry. In fact, I loved turkey.

A few months ago, I confessed another secret to you: eating bacon. The admission only fueled my fire and now I order the slices with reckless abandon; I even cooked some - twice - at home this week.

I still shy away from other red meats, and plan to do so for the longhaul. Vegetarian meals continue to grace our plates a few times a week; they're not going anywhere in 2011. And I need to work on cooking poultry - right now, I'm more comfortable ordering it when we dine out.

In 2010, I've ordered fish from Duke's Chowder House, fried chicken from Ezell's, and bacon from IHOP. We've come a long way.

I look forward to hearing what my doctor has to say come spring during my annual appointment.