CREAMY TOMATO AND ROASTED RED PEPPER BISQUE01/30/2014
For a long time I had great difficulty perfecting my tomato bisque. I love the Pacific brand cartons of the stuff, and when I tried to make it at home it was either too much like tomato-sauce or over-seasoned and had lost that sweet tomato taste. The cherry tomatoes are essential because even the conventional brands will have ten times the sun-sweet, lemony tomato flavor than a traditional plum tomato will. As far as cans go, San Marzano brand has no BPA's and is a really delicious tomato.
(ingredients in boldface)
🍅➡️chop one onion, one carrot, three cloves of garlic and sauté in olive oil
🍅➡️when translucent sprinkle 2 tbsp of flour and cook for a few minutes, scraping the sides of the pan.
🍅➡️add two branches of fresh thyme
🍅➡️(optional)deglaze with a 1/4 cup white wine/sherry/brandy/vermouth, reduce, then add 3 cups of stock and one bunch of thyme (whole)
🍅➡️blitz 12 oz or one container of cherry tomatoes (they're sweeter) and add to the soup
🍅➡️blitz a 16oz can of whole tomatoes (I like San Marzano) and add to the soup
🍅➡️ let this whole conspiracy cook down until the level of liquid in the pan is down an inch, remove the thyme (which will just be twigs at this point) then (working in batches) transfer to the blender.
🍅➡️add a 1" cube of pecorino to one of the batches (or skip it and make it #vegan)
🍅 ➡️whisk in a little olive oil for richness and if it seems a little flat (sometimes you get a boring tomato) perk it up with a little balsamic vinegar. Like, a tiiiiiny bit. Garnish with crouton and olive oil and share with someone you give a big shit about. Like yourself!
CREAMY LEEK AND POTATO SOUP WITH WILD MUSHROOM01/30/2014
This is probably the only dish that I'll use a package of anything for in the recipe. I adapted this from Jacques Pepin's recipe, and I love how quickly you can throw it together (15 mins) . It's hearty and delicious. If you have leftover mashed potatoes PLEASE omit the dehydrated potatoes.
Creamy Leek and Mushroom Soup
(adapted from Jacques Pepin)
You can use any kind of mushrooms in this recipe. All will give it a different, but still excellent, flavor, whether you use white mushrooms from the market or wild mushrooms.
1 tbsp olive oil
2 branches fresh thyme
2 1/2 – 3 cups leeks, finely chopped
1 1/2 cups mushrooms, coarsely chopped
4 cups stock
1 cup instant potato flakes (or 1 cup mashed potatoes)
1 cup milk (you can use soy or almond)
salt and pepper, to taste
Heat a large sauecpan over medium heat. Add olive oil, leeks and mushrooms and stir. Cook over medium heat for 3-4 minutes to sweat the leeks, just until they start to become tender.
Add in chicken stock, cover and bring to a boil.
When soup boils, remove the lid and stir in instant potatoes. Return soup to a boil and cook for one minute. If you prefer a thinner soup, you can add up to 1 cup milk (or chicken stock) to thin it.
Season to taste and serve with a hunk of bread and a drizzle of olive oil.
I've been cooking since I was seven. Institute of Culinary Education grad and NYC trained chef. Food dork. Health nut. Bounty Hunter of beige foods. I don't think there needs to be a separation between food that's good and food that's good for you.