Photo by Marla Maritzer
Photo by Marla Maritzer
Cooking with the Muse offers 150 nutritious international recipes with a plenitude of imaginative poetry about food and ingredients, along with enlightening literary essays, playful culinary and historical notes, and 200 beautiful full-color photographs.
- Highlights fresh, local ingredients and encourages the use of seasonal produce, wild seafood, traditional fats, and healthy meat from pasture-raised animals.
- Revels in flavors that are complex and global, ranging from Middle Eastern and Turkish to American Southwestern, from Vietnamese and Japanese to Italian and Indian.
- Offers a delectable feast for the locavore or omnivore, novice cook or experienced chef — a food lover’s literary anthology and a poetry lover’s cookbook.
“[A]n education, invitation, and testament to the peregrine splendors of human hungers of every kind—for dishes and flavors, for knowledge and history, for the transformations and sustenance that both cooking and literature bring.” —Jane Hirshfield
“I don’t know when a cookbook has been such a good read! … I want to give this book
to every poet and cook I know.” —Ellen Bass
Tuscan Roasted Tomato Soup with Parmesan-Gruyère Frico
This soup is an ode to deep, rich, roasted tomato flavor, the fiery rapture of summer when tomatoes are at their peak. Neruda noted that at the height of summer the light of the city is halved like a tomato, its juices running through the streets, into the kitchen, and everywhere. Oil, that essential child of the olive, adds depth, and salt adds magnetism to the wedding of flavors. Though some versions of this soup are thickened with bread, a little bit of rice creates an even creamier texture—and also happens to make this dish gluten free. Use the Parmesan-Gruyère cheese crisp (the frico) as a “dipping spoon” to lap up the orange pleasure, or crumble the frico into the soup for a flavor-enhancing marriage. (Makes 6 to 8 cups soup and 10 to 12 fricos; serves 4.)
- 2 cups thin sauté-sliced onions
- 2 1/2 pounds tomatoes
- 4 garlic cloves, peeled
- 1/4 cup extra virgin olive oil
- 2 cups vegetable stock
- 2 tablespoons long-grain white rice
- 1/2 cup roughly chopped fresh basil
- Freshly ground black pepper
- 2 ounces Parmesan cheese, grated on the large holes of a box grater
- 2 ounces Gruyère cheese, grated on the large holes of a box grater
- Preheat the oven to 375°F.
- Lay the onions in an 8 by 11-inch baking dish. Core and quarter the tomatoes and lay them on top of the onions. Distribute the garlic around the tomatoes, drizzle the oil on top and sprinkle with 3/4 teaspoon salt. Bake for 45 minutes, until the tomatoes are shriveled.
- Transfer the onions, tomatoes, and garlic with all of the accumulated juices to a blender and buzz until smooth.
- While the tomatoes are roasting, add the rice to the stock in a medium pot and bring to a boil. Lower the heat and simmer, covered, until the rice is cooked, about 15 minutes.
- Transfer the rice and stock to the blender with the tomatoes and buzz everything together until smooth. Return the soup to the pot and set aside.
- Make the fricos: Mix together the cheeses. Sprinkle a 3-inch disk of cheeses in a nonstick skillet over medium heat, overlapping the shreds of cheese so that they can melt together; but don’t pile them too thick. If your skillet is large, you may be able to make a few of these at the same time. Cook until the cheeses are melted, bubbling, and golden; turn off the heat.
- When the frico is cool enough to touch, a minute or two after the bubbling has slowed, lift it and transfer to a plate. Continue making the fricos until there is no more cheese. (You should have 10 to 12 in total.)
- Bring the soup to a boil, then lower the heat and simmer for 10 minutes to marry flavors.
- Add the basil and a sprinkling of pepper, and simmer for 5 minutes more. Taste, and add a pinch more salt if necessary.
- Serve the soup hot, with one frico sticking out of the soup like a fin and one on the side.