I did a variation on the Tomato soup i posted earlier - this one is a bit more hardy.
Spicy Roasted Tomato and Corn Soup
Ingredients
3 Pints of cherry tomatoes - is used an assortment of heirloom type and my pints are over flowing, it is more like 3 1/2 pints
4 ears of corn
1 large onion rough chopped
2 small banana peppers, rough chopped seeds removed
2 table spoon olive oil
6 sprigs of parsley
4 cloves of garlic smashed
1/3 of a cup of fresh ribbon basil leaves
2 cups of chicken stock, low salt
2 one inch slices of a multi grain bread- used a hearty type
1 cup half and half
1 teaspoon ground yellow mustard
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 to a full teaspoon of cayenne pepper - based on your taste
salt and pepper to taste
Direction
Preheat oven to 400 degrees
Place tomatoes in a single layer on a parchment lined cookie sheet. Place in the oven until the tomatoes have burst and they start to char their skins. Remove from oven.
In a large sauce pan over medium high heat place olive oil, banana peppers and onions and cook until tender. Add garlic and saute for 30 seconds, now add the chicken stock, tomatoes, parsley and spices. Bring to a boil, then reduce to a simmer. Simmer for about 20 to 30 minutes.
While the soup is simmering: using a pair of tongs roast the ears of corn over the open flame of the stove until charred and blacken. If you have an electric stove, roast the corn in the oven under the broiler. Once corn is cooled remove from the cobs.
Next place the bread into the soup - tearing the bread into 1 inch chucks before you add them to the soup. Simmer for an addition 5 minutes then remove the pot from the heat. Let cool.
Once the soup has cooled enough to handle, puree the soup in batches in the food processor, strain, toss solids and return to sauce pan. Place pan on a medium heat and add the corn to soup and heat through. This is also a great time to taste for seasoning: add more salt and pepper to taste. If you like it a bit spicier add more cayenne.
Next add the half and half, stir to combine.
When serving top with the basil ribbons and serve with a nice baguette.
Enjoy cooking
Thursday, September 29, 2011
Wednesday, September 21, 2011
Spicy Tomato Soup
We are coming to the end of tomato season here in the North East but right before the fresh local tomatoes go away, here is a recipe that i will be making this weekend and canning for later. It is a traditional tomato soup with a twist, a bit of heat, enjoy.
Spicy Tomato Soup
Ingredients
6 Cups of rough chopped tomatoes or 12 cups of cherry tomatoes
2 cups of fresh, low salt chicken stock
2 cups of whole milk
1 1/2 cup of diced onions
1 cup of heavy cream
1/2 cup rice
3 cloves of garlic minced
2 table spoons unsalted butter
2 table spoons curry powder
1 sprig fresh thyme
1 bay leaf
Tobasco to taste
Salt and pepper to taste
Toasted thin slice of baguette for the top
Directions
In a deep soup pot melt butter, next add the onions ans saute until soft. Now add the garlic stirring for 30 seconds, reduce heat and add curry powder. stirring for about 2 minutes: note you do not want the garlic to burn.
Next add tomatoes, stock, rice bay leaf, sprig of thyme: then to taste the Tobasco, salt and pepper. Partly cover and simmer for about 35 to 45 minutes.
Remove soup from heat and let cool enough to handle, pour into large bowl. In small batches puree in the food processor followed by straining the soup back into the soup pot tossing the solids. Once all pureed and strained, add milk and cream, bring a boil, remove from heat and serve. I place a few slices of toasted baguette on top of the soup before serving. The soup also taste great cold: once remove from heat let it cool to room temp, then place in fridge to cool completely.
Enjoy cooking
Spicy Tomato Soup
Ingredients
6 Cups of rough chopped tomatoes or 12 cups of cherry tomatoes
2 cups of fresh, low salt chicken stock
2 cups of whole milk
1 1/2 cup of diced onions
1 cup of heavy cream
1/2 cup rice
3 cloves of garlic minced
2 table spoons unsalted butter
2 table spoons curry powder
1 sprig fresh thyme
1 bay leaf
Tobasco to taste
Salt and pepper to taste
Toasted thin slice of baguette for the top
Directions
In a deep soup pot melt butter, next add the onions ans saute until soft. Now add the garlic stirring for 30 seconds, reduce heat and add curry powder. stirring for about 2 minutes: note you do not want the garlic to burn.
Next add tomatoes, stock, rice bay leaf, sprig of thyme: then to taste the Tobasco, salt and pepper. Partly cover and simmer for about 35 to 45 minutes.
Remove soup from heat and let cool enough to handle, pour into large bowl. In small batches puree in the food processor followed by straining the soup back into the soup pot tossing the solids. Once all pureed and strained, add milk and cream, bring a boil, remove from heat and serve. I place a few slices of toasted baguette on top of the soup before serving. The soup also taste great cold: once remove from heat let it cool to room temp, then place in fridge to cool completely.
Enjoy cooking
Quick Onion Soup
I have been asked again and again for my onion soup recipe - but that is for the book, but here is quick recipe that i got from a local cafe several years go that i have adapted - it is good but not as good as the 3 day onion soup i make.
Quick Onion Soup
Ingredients
3 cups of beef stock - low salt
2 onions, quartered and sliced very thin
3/4 cup port wine
3/4 to 1 1/4 cups grated Gruyere cheese
3 egg yolks
2 to 3 table spoons of unsalted butter
Salt and pepper to taste
and bout half a loaf of french bread cube into about 1 inch cubes
Directions
Preheat oven to 400 degrees
Place bread cubes on a parchment lined cookie sheet and toast up in the oven.
Melt butter in a deep soup pot, then add onions and saute until golden to a deep brown. Next add the stock to the pot and salt an pepper to taste. Reduce heat and let simmer for about 15 minutes.
In a large oven safe soup tureen layer the toasted cubes of bread on the bottom ( about a third of the bread) followed by a sprinkling of the grated cheese and repeat for three layers: note leave enough cheese at the end to sprinkle on top of the soup.
Now fill the tureen with the hot soup and top off with the remaining cheese. Place tureen uncovered into the oven and bake for about 20 minutes.
Mean while whisk together the egg yolks and port wine and set aside.
Remove tureen from oven, bring to the table, make a whole in the cheese crust and pour in the wine egg mixture, fold mixture into the soup and serve.
Enjoy Cooking
Quick Onion Soup
Ingredients
3 cups of beef stock - low salt
2 onions, quartered and sliced very thin
3/4 cup port wine
3/4 to 1 1/4 cups grated Gruyere cheese
3 egg yolks
2 to 3 table spoons of unsalted butter
Salt and pepper to taste
and bout half a loaf of french bread cube into about 1 inch cubes
Directions
Preheat oven to 400 degrees
Place bread cubes on a parchment lined cookie sheet and toast up in the oven.
Melt butter in a deep soup pot, then add onions and saute until golden to a deep brown. Next add the stock to the pot and salt an pepper to taste. Reduce heat and let simmer for about 15 minutes.
In a large oven safe soup tureen layer the toasted cubes of bread on the bottom ( about a third of the bread) followed by a sprinkling of the grated cheese and repeat for three layers: note leave enough cheese at the end to sprinkle on top of the soup.
Now fill the tureen with the hot soup and top off with the remaining cheese. Place tureen uncovered into the oven and bake for about 20 minutes.
Mean while whisk together the egg yolks and port wine and set aside.
Remove tureen from oven, bring to the table, make a whole in the cheese crust and pour in the wine egg mixture, fold mixture into the soup and serve.
Enjoy Cooking
Monday, September 19, 2011
Butter Wreath Cookies
Cookies, Cookies, Cookies: most of the emails I receive are requesting more cookie recipes, well OK. This recipe i learned from the lady that lived across the hall from me in Jackson Heights. It is an old German recipe that i changed a bit to take a few of the bad ingredients out. It is a great simple favored cookie, enjoy.
Butter Wreath Cookie
Ingredients
2 stick unsalted butter, chilled and diced
2 3/4 cups of unbleached flour
1 1/4 cups raw sugar
3 cooked egg yolks, crumbled - the yolks need to hard cooked
2 raw egg yolks
1/2 teaspoon almond extract
Topping
1/2 cup finely chopped almonds or pistachios or a combo of both
2 tablespoons raw sugar
1 egg white
1 tablespoon water
Directions
Preheat the oven to 375
In the stand mixer combine the sugar, butter and cooked egg yolks, the mixer will be crumbly. Now add the raw egg yolks and the extract, blend until smooth. on a low speed slowly add the flour, then blend until smooth.
Pinch off about a piece a little bigger then a walnut, roll into a ball, then out into a strip, about 4 inches long. Bring the ends together to form a ring. Place on a parchment cookie sheet, repeat until the dough is done.
In a small bowl combine the sugar and nuts. In another small bowl whisk together the egg white and water until frothy. With a brush, brush the cookies with the egg wash, then sprinkle the cookie with the nut mixture. Do a few cookies at a time so that the wash does not dry before you can get the nuts on.
Bake for about 10 to 12 minutes or until lightly browned, transfer to cooling rack.
Enjoy cooking
Butter Wreath Cookie
Ingredients
2 stick unsalted butter, chilled and diced
2 3/4 cups of unbleached flour
1 1/4 cups raw sugar
3 cooked egg yolks, crumbled - the yolks need to hard cooked
2 raw egg yolks
1/2 teaspoon almond extract
Topping
1/2 cup finely chopped almonds or pistachios or a combo of both
2 tablespoons raw sugar
1 egg white
1 tablespoon water
Directions
Preheat the oven to 375
In the stand mixer combine the sugar, butter and cooked egg yolks, the mixer will be crumbly. Now add the raw egg yolks and the extract, blend until smooth. on a low speed slowly add the flour, then blend until smooth.
Pinch off about a piece a little bigger then a walnut, roll into a ball, then out into a strip, about 4 inches long. Bring the ends together to form a ring. Place on a parchment cookie sheet, repeat until the dough is done.
In a small bowl combine the sugar and nuts. In another small bowl whisk together the egg white and water until frothy. With a brush, brush the cookies with the egg wash, then sprinkle the cookie with the nut mixture. Do a few cookies at a time so that the wash does not dry before you can get the nuts on.
Bake for about 10 to 12 minutes or until lightly browned, transfer to cooling rack.
Enjoy cooking
Catfish Roll Ups
This a really simple and quick recipe that i came up with over the weekend. I was working on another dish that sort took a turn for the worst, so I had to think of something fast based on what i had on hand. Enjoy.
Catfish Roll Up
Ingredients
4 Catfish fillets, cleaned and cut in half, down the center or 3's depending on the size
8 to 12 thin slices of Prosciutto
2/3 cup of unbleached Flour
2 teaspoons fresh thyme
1 teaspoon fresh ground pepper
1/8 to 1/4 teaspoon Cayenne Pepper
Salt to taste
Tooth picks, long
1/3 to 1/2 cup veggie oil of choice
3 to 4 tomatoes, diced and seeded
1 small red onion diced
1 Banana pepper, diced and seeded
1 small can anchovies, drained
1/2 Olive Oil
1/3 cup balsamic vinegar
handful of fresh basil leaves cut into ribbons
salt and pepper to taste
Directions
In the third section take the anchovies and a 1/3 onions and place them in a small bowl with the vinegar and set aside while you create the rest of the recipe. Actually I have a jar of olive oil with several cans of anchovies in it always on hand, its great to so many sauces.
In the first section place the flour, thyme, cayenne, salt and pepper in a bowl and whisk together, you will be dredging the fish in it. Next dredge the fish one piece at a time in the flour mixture, followed by placing a slice of prosciutto on top then rolling it up in the center and holding the fish closed with a tooth pick. Repeat until done.
Place a large skillet over medium heat and heat the olive oil until it shimmers. Now place a few of the roll ups in the skillet at a time, browning the fish on each side. When the fish is firm and the edges of the prosciutto is crispy its done. Repeat until done.
While you are cooking the fish, in another bowl place the tomatoes, banana peppers and onions. Next strain out the olive oil into the bowl, followed by the vinegar, salt and pepper to taste and toss. I always save the anchovies and the onions to use a sauce.
The plate up: place 2 to 3 roll ups on a plate. Next place some of the tomatoes salad on the plate, include enough of the dressing so that there is a light pool on the plate and top of with the basil.
Enjoy Cooking
Catfish Roll Up
Ingredients
4 Catfish fillets, cleaned and cut in half, down the center or 3's depending on the size
8 to 12 thin slices of Prosciutto
2/3 cup of unbleached Flour
2 teaspoons fresh thyme
1 teaspoon fresh ground pepper
1/8 to 1/4 teaspoon Cayenne Pepper
Salt to taste
Tooth picks, long
1/3 to 1/2 cup veggie oil of choice
3 to 4 tomatoes, diced and seeded
1 small red onion diced
1 Banana pepper, diced and seeded
1 small can anchovies, drained
1/2 Olive Oil
1/3 cup balsamic vinegar
handful of fresh basil leaves cut into ribbons
salt and pepper to taste
Directions
In the third section take the anchovies and a 1/3 onions and place them in a small bowl with the vinegar and set aside while you create the rest of the recipe. Actually I have a jar of olive oil with several cans of anchovies in it always on hand, its great to so many sauces.
In the first section place the flour, thyme, cayenne, salt and pepper in a bowl and whisk together, you will be dredging the fish in it. Next dredge the fish one piece at a time in the flour mixture, followed by placing a slice of prosciutto on top then rolling it up in the center and holding the fish closed with a tooth pick. Repeat until done.
Place a large skillet over medium heat and heat the olive oil until it shimmers. Now place a few of the roll ups in the skillet at a time, browning the fish on each side. When the fish is firm and the edges of the prosciutto is crispy its done. Repeat until done.
While you are cooking the fish, in another bowl place the tomatoes, banana peppers and onions. Next strain out the olive oil into the bowl, followed by the vinegar, salt and pepper to taste and toss. I always save the anchovies and the onions to use a sauce.
The plate up: place 2 to 3 roll ups on a plate. Next place some of the tomatoes salad on the plate, include enough of the dressing so that there is a light pool on the plate and top of with the basil.
Enjoy Cooking
Friday, September 16, 2011
Corn Salsa
With all the fresh corn at the farm stands, here is one of my favorite recipes. I usually make this with the left over corn from the night before.
Corn Salsa
Ingredients
4 ears corn, shucked
3 tomatillos, papery outer skin removed
1 (15-ounce) can black beans, drained and rinsed
3 cloves garlic, smashed and finely chopped
1 small red onion, diced
4 scallions, thinly sliced
1 jalapeno, seeded and chopped
1/4 cup red wine vinegar
1/4 cup olive oil
2 pinches of ground cumin
1 pinch of ground cinnamon
Salt and pepper to taste
1/2 bunch cilantro, leaves roughly chopped
Directions
Preheat the grill to medium.
Put the corn and the tomatillos on the grill and grill until they get charred and black on all sides. Remove from the grill and let cool.
Cut the kernels from the corn cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
In a large bowl, combine the corn, tomatillos, black beans, garlic, onions, scallions, and jalapenos, if using. In a small bowl or measuring cup, combine the spices, vinegar and oil. Pour over the salsa and season with salt, to taste. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.
Enjoy Cooking
Corn Salsa
Ingredients
4 ears corn, shucked
3 tomatillos, papery outer skin removed
1 (15-ounce) can black beans, drained and rinsed
3 cloves garlic, smashed and finely chopped
1 small red onion, diced
4 scallions, thinly sliced
1 jalapeno, seeded and chopped
1/4 cup red wine vinegar
1/4 cup olive oil
2 pinches of ground cumin
1 pinch of ground cinnamon
Salt and pepper to taste
1/2 bunch cilantro, leaves roughly chopped
Directions
Preheat the grill to medium.
Put the corn and the tomatillos on the grill and grill until they get charred and black on all sides. Remove from the grill and let cool.
Cut the kernels from the corn cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
In a large bowl, combine the corn, tomatillos, black beans, garlic, onions, scallions, and jalapenos, if using. In a small bowl or measuring cup, combine the spices, vinegar and oil. Pour over the salsa and season with salt, to taste. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.
Enjoy Cooking
Monday, September 12, 2011
BBQ Peach Salmon
Sorry its been awhile since i last posted a recipe. I have been playing around over the last few weeks and most oft he recipes still need more testing, but here is a simple that everyone has loved.
BBQ Peach Salmon
Ingredients
1 cedar plank - soaked for at least 3 hours
2 to 3 lb piece of Salmon - i usually get one that fits the cedar plank
1 large peach, cored
2 table spoons Dijon mustard
3 table spoon horseradish
3 table spoons fresh dill, diced of course
salt and pepper to taste
Directions
Place the peach in the food processor and pulse to chop. Next add the mustard, horseradish, dill, salt and pepper and pulse until almost a puree. Remove from food processor, place in a bowl and chill for at least 2 hours.
Start the grill.
Place the salmon on the plank and top the fish with the peach sauce and let sit at room temp while the grill is heating.
Once grill is ready, place plank/fish on grill and cook to desired done-ness.
Remove and serve.
Real simple - I have also spiced the sauce up a bit with a desired chili or two.
Enjoy Cooking
BBQ Peach Salmon
Ingredients
1 cedar plank - soaked for at least 3 hours
2 to 3 lb piece of Salmon - i usually get one that fits the cedar plank
1 large peach, cored
2 table spoons Dijon mustard
3 table spoon horseradish
3 table spoons fresh dill, diced of course
salt and pepper to taste
Directions
Place the peach in the food processor and pulse to chop. Next add the mustard, horseradish, dill, salt and pepper and pulse until almost a puree. Remove from food processor, place in a bowl and chill for at least 2 hours.
Start the grill.
Place the salmon on the plank and top the fish with the peach sauce and let sit at room temp while the grill is heating.
Once grill is ready, place plank/fish on grill and cook to desired done-ness.
Remove and serve.
Real simple - I have also spiced the sauce up a bit with a desired chili or two.
Enjoy Cooking
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