Ahhhh…memories of our corner kitchen table. Upholstered orange and brown benches ran along 2 sides, mom and dad had spinning chairs that were on the other sides. It was a comfortable place you would sit and stay awhile. Unless you got stuck in the corner. The table at breakfast time had people coming and going. Mother Mary was and is a lover of early morning so we had homemade muffins, pancakes, eggs, or bread-pudding for breakfast. Sometimes we had cold cereal or toast but I never remember needing to figure out what to eat. Dinner time our whole gang sat and shared something home-cooked by Mother Mary. It is a rare meal that we didn’t care for. Certain vegetables of course didn’t get the thumbs up, but we ate the required amount because there was always dessert.
On regular occasions a newspaper recipe would surface. Those didn’t always go well. If we were told Mother Mary was trying out a newspaper recipe, us rascally kids would make each other try it first and let the rest know if it was safe to eat. There may have been a time or two the feedback was not shared with kindness.
Newspaper recipes have shown up on my personal family dinner table for over 20 years. However, the main recipe finder has been my hubby. When living in Boulder CO, the Daily Camera had a weekly section where people would write in for a “Recipe Request” from a local restaurant. JR cut out a lot of those. When I would make them, our family voted either: “it’s a keeper” or “you don’t need to make that again.”
Tonight I want to share 2 of my long time favorite recipe requests from The Daily Camera. These are from restaurants who have stood the test of time and Boulderites are well acquainted with. The first is Turley’s Tomato Parmesan Soup. Even if we would go to this place for breakfast, I would order a cup of Tomato Parmesan soup because its that good. It’s also simple to put together! Just made a batch this past week. The original recipe is restaurant quantity so I have cut it in half. I will include the original amounts at the end if you love it and want to make it for a crowd. Otherwise, this makes about a 5 qt potful. We had it for 2 meals, I shared with 2 people and still have a bit left over!
Turley’s Tomato Parmesan Soup: ‘hot, steamy, creamy’ (that’s what the newspaper headline said! I’ve had this since January 12, 2000)
- 1 stick of butter
- 1/2 cup diced yellow onion
- 1/4 tsp ground rosemary ( I have substituted tarragon or thyme if I’m out of rosemary)
- 1/2 tsp black pepper
- 3/4 cup all-purpose flour
- 32 oz vegetable stock
- 1/8 cup Maggi Seasoning
- 2 – 32 oz cans diced tomatoes ( I can only find 28 oz cans…so I add a whole fresh tomato cut up as well)
- 1/2 cup grated Parmesan cheese
- 2 cups whipping cream
Directions: In a large soup kettle, saute onions, rosemary, and black pepper in butter. Add flour, vegetable stock and Maggi. Whisk until smooth and bring to a boil. Add diced tomatoes and bring to a boil again. Keep stirring. Add Parmesan cheese and whipping cream and remove from heat. (DON’T BOIL ONCE YOU PUT IN THE CREAM – NOT WHEN YOU REHEAT EITHER!) Stir and serve.
The second recipe comes from Walnut Brewery. It has 2 parts – the dip and the dipping vehicle. Go for both…
Walnut Brewery’s Beer Bread (the paper I have says Wednesday, October 18, 1995!)
- 1/2 cup shredded cheddar cheese
- 1 cup green onions, sliced
- 3/4 cup sugar
- 2 Tlb salt
- 32 oz beer
- 8 cups flour
- 2 Tlb baking powder
- oil as needed
Directions: Spray loaf pans. Mix cheese, green onions, sugar and salt together. Mix flour and baking powder together. Add beer to cheese mixture. Add flour mixture until all thoroughly combined (by hand). Place in loaf pans and brush tops with oil. Bake at 350 degrees for 10-15 minutes. Rotate bread and finish baking for 40-45 minutes. Makes 2 large loaves. You can slice and toast under the broiler, then cut into strips for dippin – though you don’t have to!
Walnut Brewery’s Asiago Cheese Dip
- 1 cup Best Food mayonnaise
- 1 cup sour cream
- 1/2 cup plus 1 Tlb shredded Asiago cheese
- 1/4 cup sun-dried tomatoes, dried
- 1/4 cup green onions, sliced
- 1/4 cup mushrooms, sliced
Directions: Reconstitute sun-dried tomatoes in hot water. Combine the rest of the ingredients. After tomatoes have soaked, squeeze all the water out of them, julienne into fine strips and stir into dip. Place into oven proof container. Top with remaining 1 Tlb Asiago cheese. Bake at 350 degrees for about 15 minutes or until bubbly, serve immediately with toasted (or not toasted) beer bread.
Have people over – love them and serve them this tasty food.
p.s.: original amounts for the soup, just to make it easy for ya.
- 1/2 pound butter
- 1 cup diced yellow onion
- 1/4 tsp ground rosemary
- 1 tsp black pepper
- 1 1/2 cup all-purpose flour
- 1/2 gallon vegetable stock (64 oz)
- 1/4 cup Maggi Seasoning
- 4 – 32 oz cans diced tomatoes
- 1 cup grated Parmesan cheese
- 4 cups whipping cream.