Catch the Spoon

This is a guest chef post from Kate of Om Shanti Handcrafts; you can find her original post of this recipe, along with adorable pictures of her cats, at her blog. She also makes spectacular lip balms, bath salts, jewelry, and other pretty and/or pleasantly-scented things - I encourage you to visit her Etsy shop (her tangerine vanilla lip balm is to die for!)

Many thanks to Alys for the original recipe and to Kate for her moderations, and for allowing me to post this here. This is an excellent example of how recipes evolve as they pass from person to person. Kate’s comments are in italics below.

Alys’s Tomato Bread Soup

• 1 lb. Italian sausage links (I’ve also used loose sausage just fine)
• 1 onion, chopped
• 5 or 6 cloves garlic, sliced or minced (though it’s hard to have too much)
• 2 tbsp olive oil
• 2 tbsp basil
• 2 tbsp parsley
• 1 tbsp rosemary
• other herbs as desired (oregano, marjoram, thyme, savory…)
• 1 6oz can tomato paste
• 2 or 3 14-1/2 oz cans diced tomatoes (or cut up fresh if you’ve got em)
• 1 48 oz can chicken broth (or from scratch — easy and AWESOME)
• 1 tbsp dry sherry or wine
• 1/2 tsp salt or bouillion (I use this only if I’m using my own chicken broth — otherwise there’s already plenty of salt)
• dash pepper
• 1 loaf bread (a good, sturdy loaf of Italian or French — bread with some heft!) (I’ve used Philly soft pretzels with awesome results)
• shredded parmesan cheese

Note that all measurements are approximate, and should be adjusted to taste.

Cook sausages at least halfway done, allow to cool enough to handle, and slice.

Meanwhile, sauté onions in olive oil for a couple minutes, add garlic and sauté a little longer, until garlic is done.

Before garlic turns brown, stir in herbs and tomato paste. Add diced tomatoes, sliced sausages, broth, and wine. Add salt and pepper to taste. Bring to a boil, and simmer until the sausage is done through.

While soup simmers, tear or cut the bread into crouton-sized pieces.

Place a handful of bread into each bowl, ladle soup over, and garnish with parmesan. Add a drizzle of good, fruity olive oil and/ or freshly ground pepper if you like.

Easy as pie (easier, actually) and healthier than store-bought, toaster pastries are a fun breakfast surprise. They also make an excellent midnight snack, which is how I found myself making them late one night. Of course, when making pastries at an odd hour of the night, one should be careful to properly crimp the edges. I must say, though, that the browned jelly goo slid nicely off the pan and made a delightful treat. :)

Toaster Pastries

Ingredients:

• 1 recipe butter-crust pie dough*
• Jams and other fillings, to taste

Make your pie dough according to your preferred recipe and allow it to chill for one hour. Divide into 8 parts and roll each into a square (for rectangular pastries) or circle (for half-moon shaped pastries) approximately 3/8″ thick. Spread filling on one half of the dough, leaving a 3/4″ margin on 3 sides. Lightly dampen margins with water and fold empty side over to seal. Transfer to lined or greased baking sheet and crimp edges with floured fork tines. Dock the top of the pastry to allow steam to escape. If desired, coat lightly with egg wash and sprinkle with sugar.

To par-bake for later toasting: bake in a 350-degree oven for 8-10 minutes. Cool on wire rack. Freeze.

For a soft crust: bake as-is in a 350-degree oven for 12-15 minutes. Serve hot or cool on wire rack.

For a crisp, browned pastry: chill crimped, docked dough on sheet pans in freezer for 20 minutes or in refrigerator for one hour. transfer directly from freezer/fridge to a 425-degree oven and bake for 8-10 minutes. Serve hot or cool on wire rack.

Filling suggestions: strawberry or blueberry jam, apple butter, peanut butter mashed with a bit of cocoa powder, Nutella, lemon curd, well-drained ricotta cheese and sun-dried tomato paste, b’stilla filling, the goo portion of a favorite strudel, and anything else you can imagine might do well with a butter crust - sweet or savory.

Icing: if you’d like to ice your, er, toaster tarts, combine four parts confectioner’s sugar to 1 part water, milk, or juice and smear on top after baking.

*Might I suggest this one? Substitute an equal amount of butter for half of the shortening/lard.