[Artemisia] Looking for Italian Soup recipes/Tomatoes in Period

[Gene Smith]

Well, you "could" plan an Italian feast ala "Machievelli (SP?)"
where you are serving nightshade (tomatoes) in an attempt to kill everyone.

Then you could have a potluck "antidote" dessert for it all.

Frideger (far to horribly German to be Italian)

--- tamar at coteduciel.org wrote:

From: Tamar Black Sea <tamar at coteduciel.org>
To: artemisia at lists.gallowglass.org
Subject: Re: [Artemisia] Looking for Italian Soup recipes/Tomatoes in Period
Date: Thu, 22 Dec 2011 11:54:43 -0700

Oooops.

About the "budding feast steward" comment: for anyone reading these 
recipes, I should probably clarify that many cultures in period did not 
use tomatoes. Having said that, I had a friend who did an Italian feast 
in Cote du Ciel years ago. She had lived in Italy and studied Italian 
cuisine. She was able to document the late period use of tomatoes in  
southern Italy.

Speaking of foods that weren't used in period: I wonder if it could be 
acceptable to use a food that we use commonly, but explain that in 
period they might have used something else. The examples I'm thinking of 
are substituting something like turkey for game birds that were common 
in period, but are expensive, or unavailable, or unappetizing to modern 
palettes. For example, people used to eat swan or peacock at feasts. 
Most of us can't get these birds, and wouldn't want to eat them even if 
we could. I wonder if we could dress a turkey up and explain that it 
might have been a swan in period.... :-)  (maybe you could call it an 
ugly duckling :-)

-tamar



On 12/22/2011 11:24 AM, Tamar Black Sea wrote:
> Juliana wrote:
> "No worries! Thanks for sharing, sounds yummy! :) -- Juliana"
>
> I know what I'm going to be doing this winter: making lots and lots of
> soup :-) Everyone has shared the most wonderful recipes. I'm looking
> forward to trying them out.
>
> Part of why I asked on list is that other people may find they have
> similar questions. There's probably a budding feast steward out there
> who may reference these recipes. It also helps me to know when someone
> has made a recipe personally and knows that it works, or can share
> specific advice that you might not pick up from a less personal source.
>
> Thanks for sharing!
> -tamar
>
> On 12/22/2011 7:16 AM, Jackman-Brink, Julia wrote:
>> No worries! Thanks for sharing, sounds yummy! :) -- Juliana
>>
>> -----Original Message-----
>> From: artemisia-bounces at lists.gallowglass.org [mailto:artemisia-bounces at lists.gallowglass.org] On Behalf Of Jeanne Warr
>> Sent: Wednesday, December 21, 2011 9:52 PM
>> To: Kingdom of Artemisia mailing list
>> Subject: Re: [Artemisia] Looking for Italian Soup recipes
>>
>> SORRY This was meant to be sent privately and not to the list -- Sheelaegh
>>
>>
>> ________________________________
>>    From: Jeanne Warr<jeanne533 at yahoo.com>
>> To: Kingdom of Artemisia mailing list<artemisia at lists.gallowglass.org>
>> Sent: Wednesday, December 21, 2011 9:43 PM
>> Subject: Re: [Artemisia] Looking for Italian Soup recipes
>>
>> Okay Tamar -- here you go
>> Tomato Bisque Soup
>>
>> 8 cloves of
>> garlic, crushed
>> ¼ to ½  lb. butter
>>
>>
>> 4 tsp. dill
>> seed
>> 2 TB. dill
>> weed
>> 2 TB.
>> oregano
>> 1/3 cup
>> honey
>> 6 TB.
>> Flour  (use cornstarch for gluten free)
>> 4 cups
>> heavy cream
>> 2 cups half
>> &   half
>> 3 29-oz cans tomatoes, diced  ( I always add more cause I like it chunky)
>> ½ bunch
>> parsley, chopped   You can use dried if you want too)
>> 12 cups
>> chicken broth (6 small cans or 2 large cans)
>> 3 8-oz containers sour cream (for garnish only)
>> black
>> pepper, to taste
>>
>>
>> 1.      In a large pot, sauté garlic in
>> plenty of butter along with dill seed, dill weed and oregano for 5-10
>> minutes.  Add tomatoes&   chicken
>> stock and let simmer.
>> 2.      In a separate pan make a roux by
>> blending equal amounts of butter&   flour over medium heat, stirring
>> constantly for about 3 minutes without browning.
>> 3.      Add roux to stock and stir.  Add pepper to taste.  Bring to a boil, stirring occasionally.  Reduce heat and let simmer for 30 minutes.
>> 4.      Add parsley, honey, cream, and half
>> &   half.  Taste for seasoning.  Reheat soup, but do not heat to a boil.  Serve
>> with a dollop of sour cream.
>>
>> Enjoy!!  It freezes nicely too, you just have too let it thaw naturally and not by hot water or microwave.
>>
>>
>>
>> ________________________________
>> From: Tamar Black Sea<tamar at coteduciel.org>
>> To: artemisia at lists.gallowglass.org
>> Sent: Wednesday, December 21, 2011 12:41 PM
>> Subject: Re: [Artemisia] Looking for Italian Soup recipes
>>
>> Hi Sheelaegh,
>>
>> I'm definitely interested. Half the fun of a recipe is learning about
>> people's experiences with it, and what other food they like to serve it
>> with.
>>
>> Thanks!
>> -tamar
>>
>> On 12/21/2011 12:16 PM, Jeanne Warr wrote:
>>> I have a good tomato bisque recipe if you are interested
>>>
>>> Sheelaegh
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