I saw this demo'd by the chef on our local TV this a.m. It sounded
and looked pretty good and I thought that I would make it. He made it
with fresh tomatoes and that was a definite attraction for me as I
have 3/4 bushel sitting here staring at me. He also used chicken
broth instead of chicken base and water.

Chef Bryan Forcina, Ruth's Chris Steak House
Summer Tomato & Basil Bisque Soup

INGREDIENTS — STEP #1:
• 1/4 cup extra virgin olive oil
• 1 lb. yellow onions, 1/4-inch dice

INGREDIENTS — STEP #2:
• 5 lbs. tomatoes, canned, diced with juice
• 1 oz. (w) roasted garlic puree
• 1 tsp sea salt
• 1 tsp black pepper
• 1-1/2 quarts water, hot tap
• 3 oz. (w) chicken base
• 1 bay leaves, wrapped in cheesecloth

INGREDIENTS — STEP #3:
• 2 TBSP cornstarch
• 2 TBSP water, cold tap
• 1 oz. (w) fresh basil, stems removed, 1/4-inch slices
• 1-1/2 cup heavy cream
• 2 TBSP sugar
• 4 oz. (w) parmesan cheese, shaved
• 4 oz. (w) butter, cold

PROCESS:
1. Heat oil in soup pot over medium heat on the stove. Add diced
onions, cover pan, reduce heat to low and
"sweat" the onions for 10 minutes. Stir every 2-3 minutes to prevent
browning.

2. Add all ingredients in Step #2 into the pot with the sweated onions
and mix to incorporate. Raise heat to
high and bring soup to a boil. Reduce heat and simmer uncovered for
30 minutes, stir occasionally.

3. Remove and discard the bay leaves wrapped in cheesecloth.

4. In a separate container combine cornstarch and water and mix to
dissolve cornstarch completely creating
a slurry. In a slow and steady stream, pour slurry into the soup
while stirring continuously. Bring to a boil
and then simmer 1 minute.

5. Add basil, heavy cream, sugar, parmesan cheese and butter and bring
soup back to a boil, then cut the heat
and remove it from the stove.

6. Using a Burre Mixer, puree the soup until very smooth, about 2-3
minutes (there should be small, visible
flecks of basil). Transfer to a suitable-sized storage container then
cool in an ice-water bath until 70°F.

7. Once cooled, cover, label, date and refrigerate. Yields 4 quarts.

Note regarding proper cooling: 70°F or colder in 2 hours then achieve
41°F or colder within 4 additional hours.

Janet US

On Sat, 05 Sep 2015 13:26:46 -0600, Janet B >
wrote:

>I saw this demo'd by the chef on our local TV this a.m. It sounded
>and looked pretty good and I thought that I would make it. He made it
>with fresh tomatoes and that was a definite attraction for me as I
>have 3/4 bushel sitting here staring at me. He also used chicken
>broth instead of chicken base and water.
>
>Chef Bryan Forcina, Ruth's Chris Steak House
>Summer Tomato & Basil Bisque Soup
>
snippage

That looks wonderful, thanks for sharing

koko

--

Food is our common ground, a universal experience
James Beard

On 2015-09-06 01:21:10 +0000, koko said:

> On Sat, 05 Sep 2015 13:26:46 -0600, Janet B >
> wrote:
>
>> I saw this demo'd by the chef on our local TV this a.m. It sounded
>> and looked pretty good and I thought that I would make it. He made it
>> with fresh tomatoes and that was a definite attraction for me as I
>> have 3/4 bushel sitting here staring at me. He also used chicken
>> broth instead of chicken base and water.
>>
>> Chef Bryan Forcina, Ruth's Chris Steak House
>> Summer Tomato & Basil Bisque Soup
>>
> snippage
>
> That looks wonderful, thanks for sharing
>
> koko

Double that. The wife has been on a tomato soup(s) kick over the last 6
weeks as the tomato crop as been ceaseless--the best ever. I've been
rolling up my sleeves with various passes at pico de gallo. We *might*
be able to wring one more soup out of it, so I've forwarded it on.

On Sat, 05 Sep 2015 18:21:10 -0700, koko > wrote:

>On Sat, 05 Sep 2015 13:26:46 -0600, Janet B >
>wrote:
>
>>I saw this demo'd by the chef on our local TV this a.m. It sounded
>>and looked pretty good and I thought that I would make it. He made it
>>with fresh tomatoes and that was a definite attraction for me as I
>>have 3/4 bushel sitting here staring at me. He also used chicken
>>broth instead of chicken base and water.
>>
>>Chef Bryan Forcina, Ruth's Chris Steak House
>>Summer Tomato & Basil Bisque Soup
>>
>snippage
>
>That looks wonderful, thanks for sharing
>
>koko

you're welcome
Janet US

On Sat, 5 Sep 2015 18:42:21 -0700, Glutton > wrote:

>On 2015-09-06 01:21:10 +0000, koko said:
>
>> On Sat, 05 Sep 2015 13:26:46 -0600, Janet B >
>> wrote:
>>
>>> I saw this demo'd by the chef on our local TV this a.m. It sounded
>>> and looked pretty good and I thought that I would make it. He made it
>>> with fresh tomatoes and that was a definite attraction for me as I
>>> have 3/4 bushel sitting here staring at me. He also used chicken
>>> broth instead of chicken base and water.
>>>
>>> Chef Bryan Forcina, Ruth's Chris Steak House
>>> Summer Tomato & Basil Bisque Soup
>>>
>> snippage
>>
>> That looks wonderful, thanks for sharing
>>
>> koko
>
>Double that. The wife has been on a tomato soup(s) kick over the last 6
>weeks as the tomato crop as been ceaseless--the best ever. I've been
>rolling up my sleeves with various passes at pico de gallo. We *might*
>be able to wring one more soup out of it, so I've forwarded it on.

I figured there would be tomato growers here that needed help.
Janet US

Janet B wrote in rec.food.cooking:

> On Sat, 5 Sep 2015 18:42:21 -0700, Glutton > wrote:
>
> > On 2015-09-06 01:21:10 +0000, koko said:
> >
> >> On Sat, 05 Sep 2015 13:26:46 -0600, Janet B >
> >> wrote:
> >>
> >>> I saw this demo'd by the chef on our local TV this a.m. It
> sounded >>> and looked pretty good and I thought that I would make
> it. He made it >>> with fresh tomatoes and that was a definite
> attraction for me as I >>> have 3/4 bushel sitting here staring at
> me. He also used chicken >>> broth instead of chicken base and water.
> >>>
> >>> Chef Bryan Forcina, Ruth's Chris Steak House
> >>> Summer Tomato & Basil Bisque Soup
> >>>
> >> snippage
> >>
> >> That looks wonderful, thanks for sharing
> >>
> >> koko
> >
> > Double that. The wife has been on a tomato soup(s) kick over the
> > last 6 weeks as the tomato crop as been ceaseless--the best ever.
> > I've been rolling up my sleeves with various passes at pico de
> > gallo. We might be able to wring one more soup out of it, so I've
> > forwarded it on.
>
> I figured there would be tomato growers here that needed help.
> Janet US

Sadly, I didnt get much this year. We planted late and had too many
hot dry days in a row. Sniff.

Carol

--

On Sat, 05 Sep 2015 13:26:46 -0600, Janet B >
wrote:

>I saw this demo'd by the chef on our local TV this a.m. It sounded
>and looked pretty good and I thought that I would make it. He made it
>with fresh tomatoes and that was a definite attraction for me as I
>have 3/4 bushel sitting here staring at me. He also used chicken
>broth instead of chicken base and water.
>
>Chef Bryan Forcina, Ruth's Chris Steak House
>Summer Tomato & Basil Bisque Soup
>
>INGREDIENTS — STEP #1:
>• 1/4 cup extra virgin olive oil
>• 1 lb. yellow onions, 1/4-inch dice
>
>INGREDIENTS — STEP #2:
>• 5 lbs. tomatoes, canned, diced with juice
>• 1 oz. (w) roasted garlic puree
>• 1 tsp sea salt
>• 1 tsp black pepper
>• 1-1/2 quarts water, hot tap
>• 3 oz. (w) chicken base
>• 1 bay leaves, wrapped in cheesecloth
>
>INGREDIENTS — STEP #3:
>• 2 TBSP cornstarch
>• 2 TBSP water, cold tap
>• 1 oz. (w) fresh basil, stems removed, 1/4-inch slices
>• 1-1/2 cup heavy cream
>• 2 TBSP sugar
>• 4 oz. (w) parmesan cheese, shaved
>• 4 oz. (w) butter, cold
>
>PROCESS:
> 1. Heat oil in soup pot over medium heat on the stove. Add diced
>onions, cover pan, reduce heat to low and
> "sweat" the onions for 10 minutes. Stir every 2-3 minutes to prevent
>browning.
>
>2. Add all ingredients in Step #2 into the pot with the sweated onions
>and mix to incorporate. Raise heat to
> high and bring soup to a boil. Reduce heat and simmer uncovered for
>30 minutes, stir occasionally.
>
>3. Remove and discard the bay leaves wrapped in cheesecloth.
>
>4. In a separate container combine cornstarch and water and mix to
>dissolve cornstarch completely creating
> a slurry. In a slow and steady stream, pour slurry into the soup
>while stirring continuously. Bring to a boil
> and then simmer 1 minute.
>
>5. Add basil, heavy cream, sugar, parmesan cheese and butter and bring
>soup back to a boil, then cut the heat
> and remove it from the stove.
>
>6. Using a Burre Mixer, puree the soup until very smooth, about 2-3
>minutes (there should be small, visible
> flecks of basil). Transfer to a suitable-sized storage container then
>cool in an ice-water bath until 70°F.
>
>7. Once cooled, cover, label, date and refrigerate. Yields 4 quarts.
>
>Note regarding proper cooling: 70°F or colder in 2 hours then achieve
>41°F or colder within 4 additional hours.
>
>Janet US


Looks good. But think most of my tomatoes are gone. Will save it for
next season.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sun, 06 Sep 2015 09:25:22 -0500, "cshenk" > wrote:

>Janet B wrote in rec.food.cooking:
>
>> On Sat, 5 Sep 2015 18:42:21 -0700, Glutton > wrote:
>>
>> > On 2015-09-06 01:21:10 +0000, koko said:
>> >
>> >> On Sat, 05 Sep 2015 13:26:46 -0600, Janet B >
>> >> wrote:
>> >>
>> >>> I saw this demo'd by the chef on our local TV this a.m. It
>> sounded >>> and looked pretty good and I thought that I would make
>> it. He made it >>> with fresh tomatoes and that was a definite
>> attraction for me as I >>> have 3/4 bushel sitting here staring at
>> me. He also used chicken >>> broth instead of chicken base and water.
>> >>>
>> >>> Chef Bryan Forcina, Ruth's Chris Steak House
>> >>> Summer Tomato & Basil Bisque Soup
>> >>>
>> >> snippage
>> >>
>> >> That looks wonderful, thanks for sharing
>> >>
>> >> koko
>> >
>> > Double that. The wife has been on a tomato soup(s) kick over the
>> > last 6 weeks as the tomato crop as been ceaseless--the best ever.
>> > I've been rolling up my sleeves with various passes at pico de
>> > gallo. We might be able to wring one more soup out of it, so I've
>> > forwarded it on.
>>
>> I figured there would be tomato growers here that needed help.
>> Janet US
>
>Sadly, I didnt get much this year. We planted late and had too many
>hot dry days in a row. Sniff.
>
> Carol

When you have so many hot days, plan ahead and get the little bottle
of spray Blossom Set. It will keep the blossoms on even if the temps
are over 85F or below 50F. Where I live, I get a decent if windy
start to the season and then it instantly turns blazing hot followed
by a cool, generally long fall. The Blossom Set means that I can have
some tomatoes that set up during July. It also works on cucurbits and
peppers.
Janet US

On Sun, 06 Sep 2015 11:09:50 -0400, The Cook >
wrote:

>On Sat, 05 Sep 2015 13:26:46 -0600, Janet B >
>wrote:
>
>>I saw this demo'd by the chef on our local TV this a.m. It sounded
>>and looked pretty good and I thought that I would make it. He made it
>>with fresh tomatoes and that was a definite attraction for me as I
>>have 3/4 bushel sitting here staring at me. He also used chicken
>>broth instead of chicken base and water.
>>
>>Chef Bryan Forcina, Ruth's Chris Steak House
>>Summer Tomato & Basil Bisque Soup
>>

snip
>>Janet US
>
>
>Looks good. But think most of my tomatoes are gone. Will save it for
>next season.
In case you get a hankering for it, the original recipe calls for
canned, diced tomatoes.
Janet US

On Sun, 06 Sep 2015 10:41:59 -0600, Janet B >
wrote:

> In case you get a hankering for it, the original recipe calls for
> canned, diced tomatoes.

I've made terrific tomato soup from canned crushed tomatoes and was
surprised by how fresh tasting the soup was.

--

sf

On Sun, 06 Sep 2015 11:43:01 -0700, sf > wrote:

>On Sun, 06 Sep 2015 10:41:59 -0600, Janet B >
>wrote:
>
>> In case you get a hankering for it, the original recipe calls for
>> canned, diced tomatoes.
>
>I've made terrific tomato soup from canned crushed tomatoes and was
>surprised by how fresh tasting the soup was.

I remember that you mentioned that. That's good to know. Thanks for
saying it again.
Janet US

"Bruce" > wrote in message
...
> On Sun, 06 Sep 2015 10:39:41 -0600, Janet B >
> wrote:
>
>>On Sun, 06 Sep 2015 09:25:22 -0500, "cshenk" > wrote:
>>
>>>Janet B wrote in rec.food.cooking:
>>>
>>>> On Sat, 5 Sep 2015 18:42:21 -0700, Glutton > wrote:
>>>>
>>>> > On 2015-09-06 01:21:10 +0000, koko said:
>>>> >
>>>> >> On Sat, 05 Sep 2015 13:26:46 -0600, Janet B >
>>>> >> wrote:
>>>> >>
>>>> >>> I saw this demo'd by the chef on our local TV this a.m. It
>>>> sounded >>> and looked pretty good and I thought that I would make
>>>> it. He made it >>> with fresh tomatoes and that was a definite
>>>> attraction for me as I >>> have 3/4 bushel sitting here staring at
>>>> me. He also used chicken >>> broth instead of chicken base and water.
>>>> >>>
>>>> >>> Chef Bryan Forcina, Ruth's Chris Steak House
>>>> >>> Summer Tomato & Basil Bisque Soup
>>>> >>>
>>>> >> snippage
>>>> >>
>>>> >> That looks wonderful, thanks for sharing
>>>> >>
>>>> >> koko
>>>> >
>>>> > Double that. The wife has been on a tomato soup(s) kick over the
>>>> > last 6 weeks as the tomato crop as been ceaseless--the best ever.
>>>> > I've been rolling up my sleeves with various passes at pico de
>>>> > gallo. We might be able to wring one more soup out of it, so I've
>>>> > forwarded it on.
>>>>
>>>> I figured there would be tomato growers here that needed help.
>>>> Janet US
>>>
>>>Sadly, I didnt get much this year. We planted late and had too many
>>>hot dry days in a row. Sniff.
>>>
>>> Carol
>>
>>When you have so many hot days, plan ahead and get the little bottle
>>of spray Blossom Set. It will keep the blossoms on even if the temps
>>are over 85F or below 50F. Where I live, I get a decent if windy
>>start to the season and then it instantly turns blazing hot followed
>>by a cool, generally long fall. The Blossom Set means that I can have
>>some tomatoes that set up during July. It also works on cucurbits and
>>peppers.
>
> I'd use shade cloth and if that didn't work, I'd rather have less
> tomatoes.
>

yes, surely Blossom Set caused autism, cancer, and bad breath.

On 9/6/2015 3:23 PM, Bruce wrote:
>>> I'd use shade cloth and if that didn't work, I'd rather have less
>>> >>tomatoes.
>>> >>
>> >
>> >yes, surely Blossom Set caused autism, cancer, and bad breath.
> Roundup was also safe until it wasn't


When was that?

It's still in the stores, and it's still safe to use as directed.

http://www.forbes.com/sites/matthewh...but-who-cares/

As Newsweek reports, the man, Patrick Moore, is not a Monsanto lobbyist
but an environmentalist who is a proponent of genetically modified
foods. Read about him on Wikipedia. Glyphosate has been cast as a
villain particularly because it is the herbicide that Monsanto’s
best-selling genetically modified crops (brand name: RoundUp Ready) are
engineered to resist. That means farmers can douse their fields in
RoundUp without their soybeans, corn, or canola being harmed, and that
people who are convinced, without evidence, that GMO crops are dangerous
hate the pesticide by association. Moore, who is not a Monsanto
representative, stupidly asserts that glyphosate is so safe that “you
could drink a quart of it and it won’t hurt you.” It is true, as he
says, that lots of people who attempt to commit suicide by drinking
glyphosate fail, and that it is viewed as among the safest weed killers
for humans, other mammals, and birds. But you wouldn’t want to drink a
quart of it.

A 1991 paper reported on 93 cases of exposure to RoundUp in China.
Eighty of the 93 patients intentionally ingested RoundUp at its 41%
concentration (home gardeners use a much weaker 1% concentration). Only
seven of them died. But 66% had damage to their gastrointestinal tract
and 43% had sore throats.In the seven cases that were fatal, the average
amount of weed killer ingested was 184 milliliters (about .7 cups) with
the highest dose at about 500 mL, or about 2 cups. A 2004 toxicology
review says that damage usually occurs when drinking more than 85 mL –
just a third of a cup. This 62-year-old man was saved using hemodialysis
after drinking a whole bottle of RoundUp, and this 37-year-old died
after drinking 500 mL.So again, don’t drink a quart of RoundUp, and I’m
glad Moore (who is not clearly identified in the clip) didn’t. But this
has absolutely nothing to do with the argument Moore and the French
journalist were having: whether or not RoundUp causes cancer.

On Sun, 06 Sep 2015 10:39:41 -0600, Janet B >
wrote:

>When you have so many hot days, plan ahead and get the little bottle
>of spray Blossom Set. It will keep the blossoms on even if the temps
>are over 85F or below 50F. Where I live, I get a decent if windy
>start to the season and then it instantly turns blazing hot followed
>by a cool, generally long fall. The Blossom Set means that I can have
>some tomatoes that set up during July. It also works on cucurbits and
>peppers.

Interesting. A quick search suggests it isn't generally available here
in Australia - at retail level at least. Kinetin (a hormone) appears
to be the active ingredient. Our laws must be stricter on plant
hormones, as gibberellic acid (another hormone) is also difficult to
get here.

Janet B wrote in rec.food.cooking:

> On Sun, 06 Sep 2015 09:25:22 -0500, "cshenk" > wrote:
>
> > Janet B wrote in rec.food.cooking:
> >
> >> On Sat, 5 Sep 2015 18:42:21 -0700, Glutton >
> wrote: >>
> >> > On 2015-09-06 01:21:10 +0000, koko said:
> >> >
> >> >> On Sat, 05 Sep 2015 13:26:46 -0600, Janet B
> > >> >> wrote:
> >> >>
> >> >>> I saw this demo'd by the chef on our local TV this a.m. It
> >> sounded >>> and looked pretty good and I thought that I would make
> >> it. He made it >>> with fresh tomatoes and that was a definite
> >> attraction for me as I >>> have 3/4 bushel sitting here staring at
> >> me. He also used chicken >>> broth instead of chicken base and
> water. >> >>>
> >> >>> Chef Bryan Forcina, Ruth's Chris Steak House
> >> >>> Summer Tomato & Basil Bisque Soup
> >> >>>
> >> >> snippage
> >> >>
> >> >> That looks wonderful, thanks for sharing
> >> >>
> >> >> koko
> >> >
> >> > Double that. The wife has been on a tomato soup(s) kick over the
> >> > last 6 weeks as the tomato crop as been ceaseless--the best ever.
> >> > I've been rolling up my sleeves with various passes at pico de
> >> > gallo. We might be able to wring one more soup out of it, so I've
> >> > forwarded it on.
> >>
> >> I figured there would be tomato growers here that needed help.
> >> Janet US
> >
> > Sadly, I didnt get much this year. We planted late and had too many
> > hot dry days in a row. Sniff.
> >
> > Carol
>
> When you have so many hot days, plan ahead and get the little bottle
> of spray Blossom Set. It will keep the blossoms on even if the temps
> are over 85F or below 50F. Where I live, I get a decent if windy
> start to the season and then it instantly turns blazing hot followed
> by a cool, generally long fall. The Blossom Set means that I can have
> some tomatoes that set up during July. It also works on cucurbits and
> peppers.
> Janet US

I'll have to try that! Meantime, my apple trees when bonkers and we
got close to 50 each. Dang near wore out the dehydrator over the load.

Carol

--

On Sun, 6 Sep 2015 14:03:02 -0700, "taxed and spent"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Sun, 06 Sep 2015 10:39:41 -0600, Janet B >
>> wrote:
>>
>>>On Sun, 06 Sep 2015 09:25:22 -0500, "cshenk" > wrote:
>>>
>>>>Janet B wrote in rec.food.cooking:
>>>>
>>>>> On Sat, 5 Sep 2015 18:42:21 -0700, Glutton > wrote:
>>>>>
>>>>> > On 2015-09-06 01:21:10 +0000, koko said:
>>>>> >
>>>>> >> On Sat, 05 Sep 2015 13:26:46 -0600, Janet B >
>>>>> >> wrote:
>>>>> >>
>>>>> >>> I saw this demo'd by the chef on our local TV this a.m. It
>>>>> sounded >>> and looked pretty good and I thought that I would make
>>>>> it. He made it >>> with fresh tomatoes and that was a definite
>>>>> attraction for me as I >>> have 3/4 bushel sitting here staring at
>>>>> me. He also used chicken >>> broth instead of chicken base and water.
>>>>> >>>
>>>>> >>> Chef Bryan Forcina, Ruth's Chris Steak House
>>>>> >>> Summer Tomato & Basil Bisque Soup
>>>>> >>>
>>>>> >> snippage
>>>>> >>
>>>>> >> That looks wonderful, thanks for sharing
>>>>> >>
>>>>> >> koko
>>>>> >
>>>>> > Double that. The wife has been on a tomato soup(s) kick over the
>>>>> > last 6 weeks as the tomato crop as been ceaseless--the best ever.
>>>>> > I've been rolling up my sleeves with various passes at pico de
>>>>> > gallo. We might be able to wring one more soup out of it, so I've
>>>>> > forwarded it on.
>>>>>
>>>>> I figured there would be tomato growers here that needed help.
>>>>> Janet US
>>>>
>>>>Sadly, I didnt get much this year. We planted late and had too many
>>>>hot dry days in a row. Sniff.
>>>>
>>>> Carol
>>>
>>>When you have so many hot days, plan ahead and get the little bottle
>>>of spray Blossom Set. It will keep the blossoms on even if the temps
>>>are over 85F or below 50F. Where I live, I get a decent if windy
>>>start to the season and then it instantly turns blazing hot followed
>>>by a cool, generally long fall. The Blossom Set means that I can have
>>>some tomatoes that set up during July. It also works on cucurbits and
>>>peppers.
>>
>> I'd use shade cloth and if that didn't work, I'd rather have less
>> tomatoes.
>>
>
>yes, surely Blossom Set caused autism, cancer, and bad breath.
>
The hormone is present in living things.
He
http://www.gardeners.com/buy/vegetab...ay/34-444.html
and an explanation of kinetin
https://en.wikipedia.org/wiki/Kinetin
Janet US