Just as Tom's Birthday rolled around this year, we found ourselves with a sudden onset of Autumn. Usually here in Utah we don't get a real autumn until November, it feels like. With both of us being native East Coasters, we love the crisp in the air, the smell of the fireplace burning, and the leaves under foot.
Autumn also starts to bring to mind comfort food. Tomato Soup is one that comes to mind! With this in mind, we ran (well, we drove) to the Millcreek Farmer's Market and snagged up 8 pounds of end-of-summer tomatoes. It took me about an hour to make Cream of Tomato Soup, and we have several bags frozen for the cold months ahead! I used Ina Garten's recipe and I can tell you that nothing tastes as good as fresh tomato soup long after fresh tomato season is over. If you can get some end-of-season tomatoes, I would strongly advise you to make some soup and stock up!
For Tom's Birthday Dinner, I made him Steak Pommes Frite. Yes, those are home made french fries! Silly me though, I neglected to replace my oil thermometer (lost my other) before making the fries, and of course I decided to just wing it (bad idea), so of course the first batch came out burnt to a crisp, setting off the fire alarm and Tom scrambling to open all the doors and windows to air out the smoke. OOPS. Anyway, All's Well that Ends Well. The butter is a maitre d'hotel compound butter (YUM) and my guidance came from the Bouchon cookbook.
Autumn also starts to bring to mind comfort food. Tomato Soup is one that comes to mind! With this in mind, we ran (well, we drove) to the Millcreek Farmer's Market and snagged up 8 pounds of end-of-summer tomatoes. It took me about an hour to make Cream of Tomato Soup, and we have several bags frozen for the cold months ahead! I used Ina Garten's recipe and I can tell you that nothing tastes as good as fresh tomato soup long after fresh tomato season is over. If you can get some end-of-season tomatoes, I would strongly advise you to make some soup and stock up!
For Tom's Birthday Dinner, I made him Steak Pommes Frite. Yes, those are home made french fries! Silly me though, I neglected to replace my oil thermometer (lost my other) before making the fries, and of course I decided to just wing it (bad idea), so of course the first batch came out burnt to a crisp, setting off the fire alarm and Tom scrambling to open all the doors and windows to air out the smoke. OOPS. Anyway, All's Well that Ends Well. The butter is a maitre d'hotel compound butter (YUM) and my guidance came from the Bouchon cookbook.
Last but not least! Birthday Cake! Traditionally I make Tom a Black Forest Cake from scratch, but this year he wanted to try something a little different. He had never had Sachertorte (I've had it regularly from a young age), and I found a good recipe on Epicurious. It was a HUGE HIT. Velvety dense chocolate cake layered with homemade Apricot Preserves, and swathed in a chocolate glaze (with more apricot preserves underneath it). Remarkably easy to make. I think I will make another one soon!
