It’s all about the having the right tools.  Whether in the workshop or the kitchen, the right tools for the task at hand makes all the difference in achieving the outcome you want.  From time to time, we’re going to start mentioning our favorites:  Favorite tools, favorite ideas, favorite places, favorite recipes, simply, favorite things in general.  

FridayFavorites this week is all about help in the kitchen!  

Rich’s mom, Bonnie, gave him a Food Saver Vacuum Saving System (model #V2460) for Christmas and it’s about the best thing since sliced bread.  It’s really been getting a work out this year--tomatoes are vacuumed sealed and frozen until we take the time to prepare them.



Green beans are processed...



...and immediately packaged and frozen for freshness.  Squash, beets--you name it, we’re sucking the air out of it!



While we’re talking tools, Brett splurged on an immersion blender.  Made by Cuisinart, this is an awesome little tool that also comes with a mini food processor/chopper and whisk.  I love soup.  It's a comfort food for me and I eat it year-round.  Summer’s a great time to make big batches, freeze, and enjoy the fresh taste of the season long after the summer season has passed.



The Cuisinart SmartStick® Hand Blender (model CSB-77) makes soups that you have to purée, simple and easy.  There’s no more need for transferring hot liquids to the food processor or blender.  You simply press the “on” button and in seconds, perfectly creamy, puréed soup all in one pot!  In this instance, it’s Zucchini-Basil soup!  



Even though we planted fewer tomatoes this year, we still have more than enough so we’re being creative with our efforts to use/save them.  Recently, we tried “sun drying” a batch in the oven.  First, quarter and place them skin side down on a baking sheet.  



Then, bake them in the oven at 150 degrees for hours, and hours, and hours until they are dry and shriveled and all of the delicious goodness is concentrated inside.  These were ready in about 10 hours.  This is definitely going to be a favorite come January when you can't find a decent tasting tomato!



And finally, here’s a tip for saving an overabundance of basil from the garden.  Pack an ice cube tray with chopped basil and cover with water, stock, or olive oil and freeze.  Pop them out, seal, and you’ll have fresh herbs on hand whenever the need arises.



Here’s the recipe for that delicious soup!

Zucchini-Basil Soup:

3/4 cup chopped onion
2 garlic cloves
1/4 cup olive oil
2 lb zucchini, trimmed and cut crosswise into thirds
1 tsp course salt
2 cups chicken stock
1 cup water
1/3 cup packed basil leaves

Cook onion and garlic in olive oil in a 3 to 4-qt heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.  Add chopped zucchini and salt and cook, stirring occasionally, about 5 minutes.  Add the chicken stock and water and simmer until tender, about 15 minutes.  Add basil and puree.  Season with salt and pepper to taste.  Enjoy!  ( Recipe adapted from Gourmet, July, 2008 )

Ok, I need a sealer and an immersion blender. Both are going on the BD/Christmas wish list. Those dried tomatoes are intriguing... are you going to jar them with olive oil like the Italians do? Also, don't they have dehydrating machines for fruits and vegetables?