Life, with some exceptions, has a rhythm. A regularity, a predictability to give the amorphous concept some structure.
Since toddler soccer began, Tuesdays can be counted on to involve a conversation like the following:
Upon arrival of the park to play soccer,
Max: "bye bye"
me: "bye bye what?"
Max: "bye bye ball"
me: "you don't want to play soccer?"
Max: "nooooooo. trains (referring to the multiple playground pieces of equipment that are shaped like trains)"
I know what you are thinking, "If this is a common occurrence why do I continue to bring him to soccer?" I can't, and don't, force him to play. But I have to at least give him the chance to play because the class has already been paid for, and he will sometimes play happily for like 4 minutes. I don't want to sound like I'm some sort of psychotic parent demanding athletic skills to be proficiently demonstrated by a toddler aged child. I have no athletic ability to speak of myself! He may not like going to soccer, but he loves going to that park for the playground equipment. He already knows that is where the best toys are located in town.
And just like the regularity of this conversation with my child (I am most definitely looking forward to the end of the class, where we no longer have to engage in the charade of attending it), my love of smoked paprika flares up. And I am compelled to make things taste smoky.
I feel like an evangelist for the stuff, even becoming some sort of smoked paprika fairy godmother and gifting it to others in hopes that they too will see the light of smoked paprika. In addition to introducing my container of smoked paprika to new people, I love introducing it to new ingredients as well. Like eggs. And eggs (okay, I guess that isn't really new, but the richness of eggs just goes so amazingly well with smoked paprika). And cauliflower. And jalapenos. Just to name a few.
And now, my penchant for putting smoked paprika on things took the form of big, juicy heirloom tomatoes. Tomatoes that were roasted with garlic and jalapenos, sprinkled with spices like earthy cumin and fruity ground pasilla peppers, and, you guessed it, smoked paprika, and then blended into soup. I should note that we enjoyed this with a grilled cheese of cheddar and smoked gouda. A predictable accompaniment for such a soup.
Ingredients
3 large heirloom tomatoes, chopped into wedges
handful of cherry tomatoes, halved
2 jalapenos, halved (or to taste)
5 garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon lemon juice
3/4 teaspoon liquid smoke
3/4 teaspoon ground pasilla
1/4 teaspoon ancho chile powder
1 teaspoon ground coriander
1/2 teaspoon cumin
1 1/2 teaspoon smoked paprika
1/4 teaspoon smoked salt
1/8 teaspoon ground sumac
1 tablespoon butter
2 tablespoons half and half
smoked salt, to taste
freshly ground black pepper, to taste
Instructions
Heat oven to 400 degrees. In a large bowl, mix the tomato wedges and hales, jalapeno, and garlic. In a small bowl, whisk the olive oil, lemon juice, and liquid smoke. Drizzle over the tomato mixture. Toss gently to coat. In another small bowl, whisk together the pasilla, , ancho chile, coriander, cumin, smoked paprika, salt, and sumac. Sprinkle over tomato mixture. Toss gently to coat. Pour into 9 x 13 pan, and place in oven for 30-40 minutes.
Once roasted, remove the tomatoes, jalapenos, and garlic, as well as about half of the cooking liquid left in the pan and place in a pot. Blend with an immersion blender. Add more of the cooking liquid, if needed, to get desired consistency. Place over medium-low heat and stir in the butter and half-half. Adjust salt and pepper to taste. Once soup is warm, take off heat.
And just like the regularity of this conversation with my child (I am most definitely looking forward to the end of the class, where we no longer have to engage in the charade of attending it), my love of smoked paprika flares up. And I am compelled to make things taste smoky.
I feel like an evangelist for the stuff, even becoming some sort of smoked paprika fairy godmother and gifting it to others in hopes that they too will see the light of smoked paprika. In addition to introducing my container of smoked paprika to new people, I love introducing it to new ingredients as well. Like eggs. And eggs (okay, I guess that isn't really new, but the richness of eggs just goes so amazingly well with smoked paprika). And cauliflower. And jalapenos. Just to name a few.
And now, my penchant for putting smoked paprika on things took the form of big, juicy heirloom tomatoes. Tomatoes that were roasted with garlic and jalapenos, sprinkled with spices like earthy cumin and fruity ground pasilla peppers, and, you guessed it, smoked paprika, and then blended into soup. I should note that we enjoyed this with a grilled cheese of cheddar and smoked gouda. A predictable accompaniment for such a soup.
Ingredients
3 large heirloom tomatoes, chopped into wedges
handful of cherry tomatoes, halved
2 jalapenos, halved (or to taste)
5 garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon lemon juice
3/4 teaspoon liquid smoke
3/4 teaspoon ground pasilla
1/4 teaspoon ancho chile powder
1 teaspoon ground coriander
1/2 teaspoon cumin
1 1/2 teaspoon smoked paprika
1/4 teaspoon smoked salt
1/8 teaspoon ground sumac
1 tablespoon butter
2 tablespoons half and half
smoked salt, to taste
freshly ground black pepper, to taste
Instructions
Heat oven to 400 degrees. In a large bowl, mix the tomato wedges and hales, jalapeno, and garlic. In a small bowl, whisk the olive oil, lemon juice, and liquid smoke. Drizzle over the tomato mixture. Toss gently to coat. In another small bowl, whisk together the pasilla, , ancho chile, coriander, cumin, smoked paprika, salt, and sumac. Sprinkle over tomato mixture. Toss gently to coat. Pour into 9 x 13 pan, and place in oven for 30-40 minutes.
Once roasted, remove the tomatoes, jalapenos, and garlic, as well as about half of the cooking liquid left in the pan and place in a pot. Blend with an immersion blender. Add more of the cooking liquid, if needed, to get desired consistency. Place over medium-low heat and stir in the butter and half-half. Adjust salt and pepper to taste. Once soup is warm, take off heat.
