Mountain Views News          Saturday, December 7, 2013

9

FOOD - DRINK & MORE

 Mountain Views News Saturday, December 7, 2013 

HOLIDAY CHEERS! FROM PETER DILLS

thechefknows@yahoo.com

I hope that I get it right more often than not; faithful reader Wendy Anderson from our local area says 
I got The Royce review right, and here are her comments.

“We had the lobster bisque, tomato salad, New York strip, spinach, potatoes au gratin, grilled artichoke 
and another kind of potatoes plus the dessert platter - we took more food home than we ate!

Bob and Colleen also had the New York steak, but Vince had the lamb chops - he also had the crab 
cakes, and Bob also had the Cesar salad.

We ate so much and everything was fabulous! And lots of drinks and wine! Oh my! 

They also did a fabulous brownie dessert with marshmallows for Bob’s birthday! However, we should 
have also ordered the French fries - going back for that!! 

Thanks for letting us know it was a good place!”

Wendy Fujihara Anderson

My house is too small for all of you so how about we have a Holiday Party at Vons?! Be sure to mark 
your calendar for next Friday the 13th @ 4pm. I’ll be at Vons, 2355 E. Colorado Blvd. There’ll be 
tastes of Wine and local celebrity Chef Robert Ramirez will be on hand dishing out recipes and food 
samples. Plus, music by Sierra Madre resident Gary Ybarra, who will be wearing his Santa hat and 
playing his favorite Christmas tunes. It’s all free. 

Email me thechefknows@yahoo.com so I can get a head count. I’ll be giving away a $25 gift card to 
Vons and no purchase required! 

Lastly, have you driven by the old Spring Garden Restaurant on Foothill and Sierra Madre, it is almost 
completely gutted. My friend Bobby from Avanti 
Café in Pasadena has leased the property and 
has plans for a swinging Italian Restaurant to be 
popping up there spring 2014. Good luck my 
friend! 

Listen to Dining w/Dills every Sunday afternoon at 5 PM Talk Radio 790 AM KABC


FRESH TOMATO SOUP

INGREDIENTS

 •6 extra large tomatoes, peeled and chopped

 •1 tablespoon of olive oil

 •1 cup of chopped Vidalia, sweet or yellow onion

 •1 stalk of celery, chopped

 •2 cloves of garlic, minced

 •1 tablespoon of tomato paste

 •1 can of Rotel diced tomatoes, drained

 •2 cups of chicken stock

 •2-3 tablespoons of brown sugar

 •2 teaspoons of kosher salt

 •10 turns of the pepper grinder

 •2 tablespoons of butter

 •Heavy cream, to garnish

 •Shredded cheese, to garnish

 •Chopped fresh basil, to garnish

 

DIRECTIONS

Remove the skins of the tomato and chop, reserving any juices. Heat olive oil in a stock pot and add 
the onion and celery. Saute until tender, about 5 minutes. Add the garlic and cook another minute. 
Add the tomato paste; cook and stir 5 minutes. Add the chopped tomatoes with their juices, Rotel, 
chicken stock, brown sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for at least 30 
minutes, or longer. Use an immersion blender, food processor, or blender to puree, if desired. Add 
butter, stir until incorporated, taste and adjust seasonings as needed. Garnish as desired.

 

Cream of Tomato Soup Variation: Add in 1/2 cup of heavy cream to soup pot, heat through, garnish 
and serve.

 

Grilled Cheese Croutons: For a change, add your grilled cheese sandwich in your soup as croutons. 
Use a thick sliced bread, at least 1/2 inch thick. Prepare two sandwiches as usual, except use a 
sandwich press or panini maker to cook and press the sandwiches. Cook until browned, let rest for 
5 minutes and cut into 1 inch cubes. Garnish each serving with the cubes.

 

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com