Tag Archives: sugar

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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Salsa Verde

25 Aug

Salsa Verde

6 tomatillas, cut in half

1 large onion cut into quarters

3 cloves garlic

2 tablespoons olive oil

1 to 2 jalapenos depending how hot you want it. Cut the stem off and take the seeds out.

juice of one large lime

1/2 cup cilantro

1/2 cup parsley

1/2 teaspoon cumin

1/4 teaspoon sugar

1/2 teaspoon turmeric

1/2 teaspoon salt

3 scallions

Take the husks off the tomatilla and wash the sticky film off .

Dry well and slice in half

Place the oil in a roasting pan

Place the tomatilla skin side up.

Add the onions, garlic and jalapenos

Roast till the skins on the tomatilla starts to blister and turn dark

Put everything in the food processor including the oil

Add everything else and pulse till chunky

This is delicious with tacos, chicken, steak, fish or just chips.

Decadant Coconut Cupcake

6 Jul

unnamed

PureWow is a website I follow often. This recipe was on their website and I just adjusted it to my liking. 3 egg whites 1/2 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 teaspoon salt 4 cups sweetened shredded coconut One cup sliced almonds One cup chocolate morsels Line a cup cake baking pan with paper or foil wrappers. Preheat the oven to 325 degrees. Whip the egg whites and sugar on medium till the sugar is dissolved. Add the vanilla, almond extract and salt. Mix well. Stir in the coconut and pour into each cupcake paper. Press into the cup to make it even. About  two to three tablespoons for every cup. Sprinkle the sliced almonds on top and press down. Bake for 25 to 30 minutes. Place 8 to 10 chips on each cake as soon as it comes out of the oven. The chocolate will melt and you can spread it easily. Store in a airtight container. I served this with plain delicious chocolate and vanilla ice cream. The original recipe called for making a nine inch pan and then cutting them but it was too messy.

Strawberry, Blueberry Muffins

25 Jun

Blueberry Muffin

I had a box of strawberries, about three cups and a cup of blueberries leftover.

Nothing ever goes to waste.

I washed and dried the fruit.

Cut the strawberries up into 1/2 inch pieces.

Sprinkled with sugar and set them aside.

Preheat the oven to 375 degrees

Line 12 large muffin cups with  pretty muffin liners.

Whisk together

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

Set aside

Beat together till the butter and sugar are mixed well

Add the vanilla and almond extract

1/2 cup unsalted soft butter

One cup white sugar

One teaspoon vanilla extract

1/2 teaspoon almond extract

Add the flour mixture and sour cream

One cup sour cream

Take out half a cup of the strawberry mixture and all the blueberries and set aside

Mix the remaining berries with two teaspoons of flour and add to the batter.

Spoon the batter into the muffin tins.

Fill at least 3/4 the way up.

Spoon the remaining berries on top

Bake for 30 minutes

Make sure they are cooked because the berries make them very moist.

 

 

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.

 

Short Bread Cookies

15 Jun

short bread cookies

This is a recipe from my Moms friend who was Scottish.

It is the real thing.

She used to make a big circle and then break it apart but I prefer the cookies.

I am too much of a slob to deal with so many crumbs.

One cup unsalted butter

1/2 cup sugar

2 cups sifted flour

1 teaspoon vanilla

Cream the butter then add the sugar, then flour, then the vanilla

It is a soft dough so you need more flour to roll the cookies

Roll into one inch balls

Roll each ball into a rope about 3 inches long.

Try to make them all the same width and length

Trim the edges to make them look nice and neat.

Place them on parchment paper in a cookie sheet

Bake 350 degrees for 12 to 14 minutes

Watch them because they burn quickly

Decorate with powdered sugar or chocolate.

Keep in an airtight container.

This is a very buttery delicate cookie

I usually make them for the holidays, a party but never bring them to the beach.

Strawberry Salad Dressing

19 May

Strawberry Salad Dressing

This is the year for strawberries.

I have been taking full advantage of them and putting them in everything.

I think I am starting to turn pink. Only kidding.

Now they are standing alone in a delicious dressing.

This can also be used as a dipping sauce for chicken or vegetables.

Two cups of sliced strawberries

1/2 sugar

1/2 teaspoon onion powder

1/2 cup canola oil

2 tablespoon balsamic vinegar

2 tablespoons apple cider vinegar

4 teaspoons honey

2 teaspoons lemon juice

Mix strawberries with sugar and let sit for ten minutes.

Put everything into a food processor and process till smooth.

This is a pretty color dressing.

I made one salad and loved it but then I started to add things and liked it even more.

Add goat cheese, avocado, cubed mango, fresh sliced strawberries and chives.