Tomato Soup Bundt - Day #22 of Food Librarian's I Like Big Bundts 3

Tomato Soup Bundt

I Like Big Bundts - Day #22

It was freeeeeezing in Los Angeles this weekend. Well, for us. It was in the low 50's and raining!! ;) I broke out the space heater, snuggie and booties. And a can of tomato soup. To drink? No.... to bake!

It's Day #22 of I Like Big Bundts... my effort to bring you 30 Bundts in 30 Days! I hope to inspire you to make a Bundt cake for National Bundt Day on November 15th. The Bundt deserves its own day, no? I think so! 

This recipe appears in Warren Brown's (of Cake Love) book, United Cakes of America. Each state has a cake. The Tomato Soup Cake represents New Jersey as the Campbell's company has been in Camden, NJ for 140+ years. Bea of El Rincon of Bea made it for last year's International Bundt Day (yes, it is totally an international event! :) and I was intrigued. Luckily, my library has this book so I was able to check it out... Warren Brown has lots of other recipes I can't wait to try. And thanks Bea for being the Bundt representative in Spain! She has made a bunch of Bundts on her blog - check it out!

 

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! The submission info can be found here!

You don't taste the tomato soup, it adds moistness to the cake. You can taste the fall spices of cinnamon and cloves, and has a nice texture with the walnuts.

We're in the last few days of this marathon... I keep saying, "I can make it!" See you tomorrow for another bundt! - mary the food librarian

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt

Recipe: Click here for printable recipe
Adapted from Warren Brown book, United Cakes of America

Bundt Pan:  Bavarian Nordic Ware Pan

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Avgolemono Lemon Rice Soup - Lemon Week 2011

Avgolemono Soup

Lemon Week continues! I'm usually baking, but a girl needs to eat. And I love to eat soup!

Last month, we had a Lemon Fest at work. My colleague has a huge lemon tree and brought in baskets and baskets of lemons. We had a potluck of lemon themed foods and one of my colleagues made this Greek lemon rice soup. I couldn't wait to make it at home!

Just wanted to show you where the lemons are coming from! Here are my folks in front of their Meyer lemon tree.

The recipe is from the LA Times Food Section's Culinary "SOS". Here, you find people writing letters begging for recipes from their fav restaurant. Luckily, someone asked for the Avgolemono soup from Taverna Tony in Malibu! (I'm hoping that one day they get the Surfas Cafe Lavender Lemon Bars recipe! :)

Recipe:
Avgolemono soup at Taverna Tony - Los Angeles Times Food Section
My adaptations: I had some leftover rotisserie chicken so I used that instead of poaching chicken in broth. I used long grain white rice and Meyer lemons.

Lemon Week 2011:
Meyer Lemon Ginger Muffin, Whole Meyer Lemon Bars, Meyer Lemon Pound Cake Bundt

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Paris Mushroom Soup - French Fridays with Dorie

Paris Mushroom Soup

This week's recipe selection for French Fridays with Dorie is Paris Mushroom Soup. Doesn't that just sound 100 times better than Plain Mushroom Soup or Las Vegas Mushroom Soup?! We are cooking and baking our way through Dorie Greenspan's new book: Around my French Table

Unlike baking, you can really change things up in cooking. I like that. Perhaps I should try this cooking thing a bit more. :)

I used olive oil instead of butter, shallots instead of onion, skipped the garlic (because I forgot), passed on the wine and parsley. I also completely missed the salad portion because I didn't have the herbs. But if I make it again, I will definitely get all the herbs. Or maybe grow a herb garden. Yeah, right. After a quick whiz in the food processor, I placed a little dollop of sour cream top.

Check out what other French Fridays with Dorie members made here! Yes, this is called French Fridays and I'm posting on Saturday. But at least I got one in!

Please note: French Fridays with Dorie will not be posting recipes. Please support the awesome Dorie Greenspan and purchase the book:

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