Tomato bisque

B0379C0F-0775-48B9-8500-015137C2766BWith the days growing shorter, and the temperature dropping, i felt the need to make some soup.

This recipe was loosely based on several recipes but really, I just made it up as I went along and took note of it along the way.

Makes about 6 generous servings

Ingredients:

  • 5 large tomatoes
  • 2 bottles of strained tomatoes (I got mine from Farm Boy)
  • 1 small can of herb/garlic tomato paste
  • 3 spanish onions
  • 5 cups of vegetable stock
  • 6 stalks celery
  • 3 cloves of garlic
  • 2 tbsp fresh basil leaves (chopped)
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1/2 cup butter
  • 2 tbsp dried basil
  • 2 tbsp dried oregano
  • 2 tbsp dried rosemary
  • 2 tbsp dried thyme
  • 2 tbsp dried marjoram
  • 1 tbsp of garlic powder
  • 2 tbsp freshly grated parmesan cheese
  • 2 tbsp fresh ground pepper
  • 2 tbsp sea salt

Preparation:

  • remove skin/core tomatoes and give them a rough chop and set aside
  • chop celery, garlic, basil. set aside
  • heat up french oven on stove top to medium-high heat
  • dice onions and then drop onions and 1/4 cup of butter into french oven.
  • Stir onions until they are cooked (do not brown).
  • Once onions are done, add garlic and celery and remaining butter
  • Stir for 5ish minutes until everything is thoroughly cooked
  • Add tomatoes, strained tomatoes, tomato paste, basil and olive oil
  • Stir well and then add vegetable stock and white wine vinegar
  • Add in spices and season as needed with additional salt/pepper until your taste preference is achieved
  • Simmer over medium heat for 1 hour, stirring occasionally.
  • add parmesan cheese and stir well
  • Hit with an immersion blender, or if no immersion blender, take out in batches and run through blender until desired consistency is achieved.
  • Serve with a dollop of sour cream and sprinkled parsley and of course, a really good grilled cheese (pictured is a sourdough with monterey jack and havarti)

Enjoy!

Vegetarian Mushroom Stew

A few weeks ago while watching Food Network I saw a chef create a delicious looking mushroom stew.  I decided I wanted to try my own stew and found a recipe that was open to interpretation.

What you’ll need:

  • 2 pounds of mushrooms, chopped.  I used portobello and cremini.
  • ½ pound shiitake mushrooms
  • 1 can of pinto or kidney beans
  •  2 tablespoons extra virgin olive oil
  • 1 large Spanish onion, diced
  •  Salt and pepper
  • teaspoons chopped thyme
  • 1 teaspoon rosemary
  • splash of lemon juice
  • 2 teaspoons of soy sauce
  •  Pinch red pepper flakes or cayenne
  • 3 tablespoons tomato paste
  •  3 cups of vegetable broth
  • 3 garlic cloves, chopped
  • 3 tablespoons chopped italian parsley
  • 1 tablespoon 18% table cream

Directions:

  1. Clean mushrooms, chop into bite sized pieces.
  2. In a french oven or large saucepan, warm 2 tablespoons olive oil over medium high heat. Add onion, garlic, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes.
    IMG_9491
  3. Add portobello and cremini mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, rosemary, pepper flakes and tomato paste. Stir well, and cook for 1 minute.  Add pinto beans, lemon juice and soy sauce. Season again with salt and pepper.
  4. Add 1 cup vegetable broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2-3 minutes on medium. Sauce should have gravy-like consistency.  Turn to low and let simmer for 1 hour, stirring occasionally
    IMG_9494
  5. 15 minutes before serving, bring back up to medium heat, add shiitake mushrooms, parsley and table cream.  Stir well.
    IMG_9496
  6. Serve with a side of your choosing (we had mashed potatoes)

Mushrooms… is there anything they can’t do?

giphy

Modified from the original recipe I found in the New York Times