About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Winter Tarragon Tomato Soup

1 1/2 cups chopped onion
1/2 cup butter 
1 quart canned tomatoes or 2 pounds peeled frozen tomatoes or 2 pounds peeled fresh tomatoes 
1/2 cup dry white wine 
1 tablespoon sugar 
1 teaspoon dried tarragon 
salt to taste 
sour cream or creme fraiche 

In a large saucepan over medium heat, saute the onion in the butter until it starts to turn gold, about 15 minutes. Add the tomatoes, juice and all, and mash them down with a potato masher. Add the wine, sugar, and tarragon and stir. Cover, turn the heat down and simmer the soup for 45 minutes. Puree the soup and push it through a sieve back into the saucepan. Add salt to taste. Serve with a dollop of sour cream in each bowl.

Serves 4.

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