Michael Symon's Spicy Tomato Soup with Blue Cheese

Tomato soup, in all its forms, is rich, comforting and complex. Over the years, I've made a number of versions: with fresh ripe summer tomatoes and basil; with roasted tomatoes and mixed herbs; and with pancetta and tapenade. All have a place in my kitchen.

So, when I saw Michael Symon's version with Sriracha and blue cheese, I was intrigued. I first saw the recipe when flipping through his new cookbook, Live to Cook, and it remained lodged in my mind for a few weeks.

I recently had a few moments to spare, with all the ingredients on hand, and was pleasantly surprised at how quick and easy it is to make.

Symon's soup combines olive oil, red onion, garlic, canned San Marzano tomatoes, chicken stock, heavy cream, Sriracha, fresh oregano and blue cheese in a big stockpot. I subbed fresh basil. You allow the soup to simmer for about 45 minutes and puree. I used a stick blender, but to get the finest consistency, follow the recipe, whirl in a blender and strain.

This soup is velvety, smokey and briney. Deeply satisfying and flavorful. It makes a lovely first course and would pair beautifully with grilled steak or roast chicken.

Next time, I'd cut the Sriracha in half and dial back on the cream. I love the heat but the spice might be too much for some. The texture is perfect, but I lean toward less cream, even in creamy soups -- it tends to mute the flavors and weigh it down. Just a little is enough for me.

To get the recipe and view a video podcast with Michael Symon, see The Amateur Gourmet.

Chef Symon: Part II

Cars and food? You might not see the connection, but car people tend to be foodies, and a lot of foodies love cars. Case in point: Chef Michael Symon, who has been a fan of domestic trucks for most of his life. I've been writing about cars for a long time, and so when AutoWeek magazine decided to explore the connection between cars and food, I saw an opportunity to combine the two in a story about Symon (full disclosure, my husband Wes is AutoWeek's executive edtor, and since he is a wonderful husband who likes my cooking and wants to keep eating it, he gave me this assignment).

Take a minute to look at the special food section in the latest issue, which also includes pieces by my good friends Dutch Mandel and Jeff Vettraino. Note the photo by Donna Turner Ruhlman, an outtake from Symon's cookbook, due in November.

http://tinyurl.com/c4bnuv

Finally, congratulations to Chef Symon, who won the coveted James Beard Foundation's 2009 Best Chefs Great Lakes award last night in New York. This is a huge deal in the food world. Symon took a chance on Detroit by opening Roast during this long and dreary recession and he is helping shape the city into a true restaurant destination.

Head East

Going to the farmers’ market is one of my favorite things. In Detroit, we’re lucky to have Eastern Market. In the midst of a major renovation, it’s about to become a world-class outdoor urban market and a great source for all things fresh and local.

On a typical spring weekend, you can find local asparagus, lettuces, onions, garlic, herbs, cheeses, honey, meats, beans, pastas, spices, jams, apple cider, breads and pastries. Michigan’s offerings only improve as summer progresses.

This year, the market will host a series of 26 live cooking demonstrations on Saturdays, May-Oct. The Taste of Eastern Market series kicked off May 2 with Food Network Iron Chef Michael Symon, owner of Roast, the Free Press Restaurant of the Year. The idea is to show shoppers how to creatively use the seasonal produce available at the market.

In that spirit, Symon grilled lamb t-bones, with Greek yogurt and a salad of fava bean, fresh peas, ramps (a cross between garlic and leeks), radishes, toasted almonds and feta with mint-chili vinaigrette.

His advice: buy the best ingredients you can afford and cook for your palate. Figure out what tastes and flavors you like and go with it... do you like salty, sweet, acid, or fatty flavors? Once you know that, you can focus your menus accordingly.

Consider contrasts in flavor and temperature and try to balance them with each meal -- such as the acid, tangy yogurt with the salty feta and fatty lamb, or plating the cool vegetable salad atop the grilled lamb.

Finally, he offered some tips for grilling or pan-frying meat or poultry:

-Unwrap, season with salt and pepper, rewrap and refrigerate for up to 24 hours before cooking

-Allow meat to come to room temperature (1-2 hours) before cooking

-If you want tender, juicy meat, let it be once it’s on the grill/skillet, don’t be poking, pressing or prodding on it

-If it sticks to the grill/skillet, don’t flip it, it’s not ready

-When it’s done, remove from the heat and let it rest for at least a few minutes before slicing or eating

By supporting local farmers, you are assured that your food is fresh, often organic, and in many cases, less expensive than at the grocery store. You know it hasn’t been flown or trucked 1,000 miles. Plus, it supports the local economy and we can all feel good about that in tough times. For the most part, the farmers truly care about food and are unwilling to compromise their standards to make a few bucks. And even if none of this interests you, strolling through the market offers great people watching.

So, this summer, I encourage you to skip the big box grocery. If you go, wear comfy shoes, bring a big bag or wagon, and lots of cash, preferably small bills.

Stay tuned for Part II with Chef Symon.