MacKenzie

This is the first time to try this recipe but it won't be the last. *** Are my changes. Carla's Tomato Soup Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish. Ingredients SERVINGS: 6· 6 tablespoons olive oil, divided · 6 medium shallots, thinly sliced ( I used 1 leek and about 1 1/2 cup of sliced onion, and 1 garlic clove) · 1 medium fennel bulb, thinly sliced · Kosher salt · 1 teaspoon fennel seeds · 2 teaspoons smoked paprika · ¼ teaspoon cayenne pepper (optional) · 2 28-ounce cans whole peeled San Marzano tomatoes · Freshly ground black pepper · 3 tablespoons unsalted butter · 6 slices thick country-style bread · Flaky sea salt Recipe Tips Preparation · Heat 2 Tbsp. oil in a Dutch oven or other large heavy pot over medium-low. Add shallots and sliced fennel and season with salt. Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color, 20 minutes. Add fennel seeds, paprika, and cayenne, if using, and cook, stirring often, until incorporated and very fragrant, about 1 minute. Add tomatoes, crushing them with your hands as you go, season with salt and pepper, and bring to a simmer. Cook, stirring occasionally, until tomatoes are beginning to fall apart, 25–35 minutes. 
 · Transfer tomato mixture to a blender, add butter and 1 ½ cups of water***, and purée, adding more water if too thick, until smooth (or use an immersion blender directly in the pot). Taste and season with salt and pepper; return to pot. Keep warm, stirring occasionally, over low heat.
 · Heat 2 Tbsp. oil in a medium skillet, preferably cast-iron, over medium-low. Fry 2 slices of bread until deep golden brown, about 2 minutes per side. Transfer to paper towels. Add 1 Tbsp. oil to skillet and repeat with another 2 slices of bread. Repeat with remaining 1 Tbsp. oil and remaining bread. Season with sea salt. Halve toast and serve with soup. · *** I didn’t add the water instead at time of serving I will add a skimpy 1/2C of water, milk or cream /bowl at the time of serving. http://www.bonappetit.com/recipe/carlas-tomato-soup?mbid=nl_fig_006_10052016_Daily&CNDID=2846682 A little taste along with some homemade crackers.

That was a major job and it looks extra tasty, yummy.

Aussie, please pass the plate I'd love to taste it.

I can see that your family is going to enjoy tonight's dinner.:)

Lucky you, HalfSmoke, I have a slab curing as I write but I won't get to smoke it until late in the coming week.

Wow, SK, you took the top prize, congratulations.

Stile, it is a whole different story baking a pizza on the KK with the baking stone. It is formulated so that the bottom cooks as well as the top. I usually cook mine around the 500F range and have never burnt the bottom. I'm sure if you went a little higher in temp. the bottom would still be just fine and I'm pretty happy with how the pizzas turn out. Another thing in my favour is that I have a high top KK, the higher up in the dome you bake the pizza the better. Can't wait to see what you do and how it comes out.:)

Aussie, your tofu creation is looking very tasty and sounds equally tasty. Looking forward to seeing the grand finale.

Aussie, I'm dying for a rotisserie chicken. Beautiful colour and it does indeed look very moist. I just hope drooling over yours is enough to cure my craving. I have soooo many leftovers that I need to hold off on the rotie chicken.

Looks tasty, Shuley. Great colour on the chicken and the yams are sure looking colour rich.

I would never make my teaser obvious, so caveman steak was out, sorry CK. I thought I made good use of my camp fire, nothing like a nice fire to help one contemplate.

Bruce, this one is for you.

Tony, one of those bottles looks defective I think you should ship it to me.

Thanks, Tony, it was just the searing that I would have like to do better.

I had a lot to mull over for this KK cook, there are so many options, do I use the rotisserie, go direct, go indirect, use the main grill, do I go higher and most of all what temperature? The sole purpose of the campfire was for mulling things over. I had a 2 bone rib roast to cook and didn't want to mess it up. Made a little pocket and stuffed some thyme from the garden in, added granulated garlic and freshly ground black pepper. Tied it up and let it rest in the fridge overnight. Used my lower grate on top of the mail grate to get the roast high in the grill. 132 F and time to remove from grill. Next step was to tent in foil and put in the warm kitchen oven until the KK was ready to sear. Searing. Seared. I didn't do a great job here, should have left it on the grill longer. Sliced. Slice and plated with all garden veggies. One more pix for good measure.:)

Let's hope I'm not the surprised one.

Looks very interesting, can't wait to see it tomorrow.

Not even close. I do like the idea of picking marshmallow from the garden though.:)

They sure know hot to make things tempting.:)

Maybe I'm just practicing getting the fire going...... Who knows what evil lurks in the heart....

sk, thanks, between you and me it won't be too hard.

A camp fire- I think I'm ready, stay tuned.

Soooooo you are tempted by my sandwich.

All in the family