Tag Archives: onions

Roasted Tomato Soup

1 Oct

Roasted Tomato Soup IMG_2701

I tried to make my Moms tomato soup and it didn’t taste the same so I went hunting for another recipe.

Tyler Florence always has great recipes.

He cooks a lot like my Mom but I liked this recipe better than hers.

Sorry Mom.

I changed a couple of things but the basic recipe is the same.

This soup is delicious but requires a little time

It is well worth it.

Roasting the vegetables brings out so much flavor but make sure you make extra because I can eat the entire pan before the soup is made.

Get your big pizza pan out and fill it with cut tomatoes.

I used a mixture of grape, plum and garden big boy tomatoes.

Use whatever you have.

I had about 12 tomatoes and two baskets of grape tomatoes.

Two chopped big onions

Ten cloves of garlic

1/2 cup olive oil

1 1/2 teaspoon salt and 3/4 teaspoon black pepper

One teaspoon sugar

Mix everything together and roast at 450 degrees till you see a char on the vegetables. This takes about 35 to 40 minutes.

Pour everything into a pot

Add 32 ounces of chicken stock

2 bay leaves

4 tablespoons butter

Let everything come to a boil then let it simmer till it is reduced slightly.

This is just to evaporate some of the water from the tomatoes.

Put everything in batches in the food processor then strain

You should have a creamy soup.

Add 1/2 cup fresh chopped basil. Only use fresh.

One cup of half and half.

Adjust the salt and pepper

Serve this with a big steak and cheese grinder.

Garnish with a dollop of whipped cream.

Don’t say, ‘yuck’. It is delicious.

You can also add roasted whole tomatoes on the stem, sliced jalapeno or croutons.

Take the bay leaf out before you puree the soup.

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Caramelized Onion and Cheese Quiche

16 Jun

caramelized onion and cheese quiche

This is a reliable outstanding standby.

One deep dish pie pan. Do not use a regular pie dish because the filling will not fit.

One pie crust, rolled out to fit the dish with a small edge.

6 eggs

2 cups light cream

pinch of nutmeg

1/2 teaspoon salt and pepper

2 sliced onions

Two tablespoons butter

1/2 teaspoon salt and pepper

1/2 teaspoon sugar

3 slices white american cheese

3 slices muenster cheese

3 slices yellow cheddar

3 slices swiss cheese

3 slices Hoffman’s cheddar cheese

Put the onions, butter, salt, pepper and sugar in a pan and slowly caramelize the onions.  This takes at least twenty minutes. Cook them slowly because they will burn and you do not want that flavor.

Heat the oven to 400 degrees.

Place the pie crust in the pie pan.

Layer all the cheese.

Put the onions on top.

Mix the eggs with the cream, salt, pepper and nutmeg.

Whip the eggs very well but not frothy.

Pour the eggs on top of the onions.

Place the pie plate on the bottom rack in the oven.

Bake for one hour or until the pie stops jiggling.

Better to over cook the quiche then to under cook it.

I served this with the BLT Salad, a toasted crumpet and fresh fruit.

It was a pretty good brunch if I have to say so myself.

 

Beet and Onion salad

11 Dec

Beets and Onion Salad

2 cans of shoestring cut beets

One medium sliced onion

3/4 cup apple cider vinegar

1/4 teaspoon salt

Drain the beets and put them in a bowl

Slice the onions

Add to the beets

Add the salt and vinegar and let them sit for a couple or hours or more in a covered container.

This is a clean, light tasting vegetable.

Serve with a sandwich instead of cole slaw or with fish or meat.

Fresh beets taste so much better but this is still good.

Ultimate Grilled cheese

17 Nov

unnamed

My friend Myra and I, went to the Worcester Art Museum and had a fabulous lunch.

I had to make this sandwich my way.

Two slices of any good bread you like.

I used a really nice wheat bread.

One teaspoon of fig preserves

Four slices of Hoffman cheddar cheese

1/2  sliced onion

One tablespoon butter

Two thin slices of a pear

Two slices of crispy cooked  thick cut bacon

Melt the butter in a small frying pan

Add the onions and cook till they are really soft

Spread the fig preserves on each side of the bread

Add the cheese, onions, pears and bacon.

Put the second slice of bread on the sandwich.

Place the sandwich in the same pan that you cooked the onion.

Cook the sandwich slowly because you want the cheese to melt and you don’t want the bread to burn.

I used a sandwich weight or you can use a panini machine.

Serve with the remaining pear slices and a cup of good soup.

 

Patty’s Cheese Squares

21 Oct

Cheese Squares

My sister Patty would make these squares and bring them to our Moms. They would disappear.

The great thing about them is that you can use broccoli, spinach, asparagus or whatever other vegetable you like.

Today I decided to use broccoli because I had a lot leftover.

One pound of  cooked , chopped broccoli

One pound of cottage cheese

1/2 pound of  cheddar cheese

1/4 pound muenster

1/2 pound mozzarella cheese

1/4 pound american cheese

1/8 cup flour

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

6 well beaten eggs

Mix everything together.

Grease a deep dish 9 x 9 pan

Place the filling inside.

Bake at 400 degrees for  at least a 1/2 hour or until it is set in the middle.

This is a great recipe for using leftovers like chopped steak or pork.

I have sautéed onion and peppers with the vegetables or meat.

Just keep the basic egg, cheese, flour and condiments and you can add anything you want.

If you are using spinach make sure it is squeezed dry.

These can also be made in mini or regular muffin tins just adjust the time.

Use muffin tin liners to avoid a messy clean up.

If you want to really go wild, use crispy bacon, cooked sausage or diced ham.

Very forgiving recipe.

These freeze nicely.

 

 

Angies Baked Blue Fish

2 Oct

Blue Fish

Angie would make this in the summer when our generous neighbors would give us fresh caught blue fish.

The only problem is that I had to clean it.

What a mess…

Blue fish aren’t  very pretty and the meat is a funny cyanotic color but when it cooks it turns white and delicious.

1 1/2 pounds of cleaned blue fish

2 cups milk

2 sliced onions

1/2 teaspoon garlic powder

One teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

Two thin sliced lemons

3 tablespoons red wine vinegar plus two more tablespoons for after it is baked

1/2 cup chopped fresh parsley

Use a foil pan with aluminum foil overlapping so you could bundle the fish.

Preheat the oven to 450 degrees

Place the fish in a container of milk for at least a half hour.

Take out and rinse the fish and pat dry.

Spray the foil with about one tablespoon of oil.

Place the fish, skin side down on the foil.

Season with salt, garlic, oregano and pepper.

Put the lemon slices on the fish covering every inch.

Top with all the remaining ingredients except the extra vinegar.

Wrap the fish into a bundle and bake for about 20 minutes.

Let it sit for about 10 minutes then open up the foil and add the remaining vinegar.

This is a different taste than fried  fish but healthy and delicious.

Serve with baked potato slices, a whipped cauliflower and a lemon green salad.

 

 

Vegetable Pasta Salad

29 Jul

Vegetable Pasta Salad

I started to make a simple pasta salad.

That didn’t happen.

Two pounds of orrecchiette pasta.

One tablespoon salt

Two containers of grape tomatoes

Two big chopped onions

Six cloves of sliced garlic

1/2 cup olive oil

3/4 teaspoon salt

1/2 teaspoon black pepper or 1/4 teaspoon red pepper flakes.

One teaspoon garlic powder

One bag of small sweet peppers about twenty.

Ten sticks of string cheese cut in half.

1/2 teaspoon garlic powder

1/2 teaspoon salt

Three bunches of broccolini

1/4 teaspoon salt

One tablespoon olive oil.

Boil a big pot of water and add the tablespoon of salt.

Add the pasta and stir.

Cook till the pasta is a little chewy so test it after about eight minutes.

Drain and set aside.

Mix the tomatoes with the onions, garlic, oil, garlic powder, salt and pepper.

Spread the mixture evenly onto a baking pan and roast  at 450 degrees till the tomatoes pop.

Pour over the pasta including all the oil.

Toss the pasta and mix the tomatoes in because everything else is going on top.

Wash and take the seeds out of the peppers and stuff each with a half a stick of string cheese.

Place the peppers on the same pan that you used for the tomatoes.

Sprinkle with salt and garlic powder.

Drizzle with the oil.

Roast at 450 degrees till the cheese starts to melt and the pepper is a little soft.

Let them cool slightly and then place on top of the pasta.

Add the oil that the peppers were cooked in to the pasta salad.

Make whatever design you like with the peppers.

Steam the broccolini .

Season with salt and toss with the olive oil.

Place around the top of the salad.

Lots of fresh basil is a great garnish.

You can add olives, eggplant or capers to the tomatoes.

You can also add goat cheese, herb cheese or mozzarella in the peppers.

This is a great all in one salad that can travel well and not take up a lot of room on the table.

I used all the cheese that melted out of the peppers in the center of the salad.

It was so good.

Never waste anything