us vs. hunger

this is me. this is what i eat.

  • these are the foods.

  • these are the meals.

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fresh basil pizza and tomato bisque

Posted by ernie on March 3, 2008

today i had off, which means i had plenty of time to consider what to eat. and then plenty of time to prepare whatever i would decide to eat. to top it off, sarah was home sick so we could consider these things together.

in the end, we decided upon pizza and tomato soup. the pizza would be somewhat homemade – a store bought pizza dough – and the tomato soup would be entirely homemade.

and here’s a picture to keep you interested.


this is pizza.

so let’s start with the pizza.

fresh basil pizza

  • 1 pre-made store bought pizza crust
  • half a jar of tomato sauce
  • half a block of mozzarella, shredded
  • handful of fresh basil, chopped
  • healthy pinches of oregano, rosemary and thyme
  • small amount of olive oil
  • fresh ground black pepper

preheat oven to 450. brush the crust with olive oil. mix up the oregano, rosemary, thyme and tomato sauce and spread it evenly onto the crust. not too much! top with shredded mozzarella, basil and a few grinds of black pepper. drop the oven to 425 and shove the pizza in for 7-10 minutes until the cheese is melted and the crust is as browned as you desire.


before the heat.

i have to say, this is probably my favorite pizza. not this specific one, but this arrangement of toppings. nothing beats fresh basil. it was a flavor taste sensation.

i’ll be honest. it wasn’t fantastic. the crust was of course the weakest link. but no one is surprised. the flavors did a fine job of obscuring this fact, though. so for a 5 minute main course, we were satisfied.

moving on.

tomato bisque

  • 7 or 8 large tomatoes, skinless and seedless, chopped
  • 1 medium to large onion, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp sugar
  • kosher salt
  • fresh ground black pepper
  • about a tbsp olive oil


someone get these tomatoes some lotion!

start by removing the skin and seeds from the tomatoes. the easiest way to do this is by boiling them for about a minute. the skins will basically fall off. then cut them in half and scoop or squeeze out as much of the seeds as possible. now chop ’em up good.


is it strange that i want to eat these right now?



heat up the olive oil in a large stock pot and add the onions. once they get soft add the tomatoes, chicken stock and sugar. bring this to a boil and simmer for 20 minutes. put the whole darn thing in a blender and blend until smooth. you’ll have to do 3, maybe 4 batches. wash out your stock pot (no need to be too thorough) and pour blended soup back in. bring to a simmer for a few minutes and add cream. add salt and pepper to taste.

i was a tad disappointed here. the end result was perfectly creamy, but the flavor was just a bit off. it had too much of the sweet bite of a fresh tomato and none of that savory goodness of a good tomato soup. i think my problem was 2 fold.

1) a few of the tomatoes in question may have been a smidgen under ripe and 2) the pre-blend simmer could have lasted a little longer. you’ll want to make sure your tomatoes are nice and ripe and then let the soup cook down a ways before blending.

3308h.jpgnevertheless, the final soup is more than edible. i’m still nursing mine right now while sarah falls asleep…with her glasses on as always.






i just watched a great episode of ‘good eats.’ i think a frittata or quiche may be in our future…




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