We were going to call this tomato bisque, but we checked with our go-to guide for all things food-related: The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker. It turns out that bisque is a cream soup which contains seafood. So, even though we like the sound of the word bisque, we chose accuracy over style. We didn’t get this recipe from any particular place; however, making tomato cream soup is so easy, we just made it up on the spot.
Well, these probably aren’t really Irish; we tend to think that they’re more French, but we’ll call them Irish, anyway. We think that most people from Ireland might have at least a wee taste.
We came up with the idea for these as a possible dessert for the upcoming holidays, and, naturally, we had to try them first. We’d surely hate to make them for Thanksgiving or Christmas, and have a dessert we don’t like.
We wanted a sauce so that our cappellacci would stand out and look nice when we had them for dinner. We surely didn’t want to drown the things in a heavy red sauce after the effort needed to fill and shape them. But we didn’t want to go with the standard sage-butter sauce, or light wine sauce; we wanted something bright and colorful. And we found it. Well, at least the germ of an idea for it, and went from there.
We’re getting better at using the green chilies we get in our CSA share each summer. At first, we’d almost always try to trade them for something else, taking them home only when the trading baskets had nothing of interest. At home, we’d sometimes cobble together something or another that would use the chilies, but often they’d end up in the freezer, with us hoping that we’d have some green chili revelation.
Ice cream made with sweet potatoes? Who would think up such a thing? As soon as we saw it in Mashed, by Holly Herrick, we knew that this was something we just had to try. After all, with this recipe you can eat your ice cream and call it vegetables!
To us, this seems to be a dish that was popular years ago and somehow fell out of favor. After all, when did you last see Cream of Celery Soup on a menu? In fact, we seem to recall that Campbell’s once offered a cream of celery soup; perhaps they still do, but we haven’t bought cans of Campbell’s in years and years, so we can’t be sure (if so, we suspect that cream of celery is relegated to a thickener in casseroles). But, with all the celery we’ve gotten through the CSA, we thought we’d bring it back, at least here in Scratchin’ It central.
Why let all those people with the ice cream machines have all the fun? Full disclosure: we have one and use it quite often. But, it’s entirely possible to make a great ice cream-like treat without an ice cream churn. Simply make semifreddo. In some respects, it might even be better than ice cream, as it’s lighter and more like frozen mousse. Sound good? Let’s scratch out a batch together!