Smoky Tomato Soup

Smoky Tomato Soup

1 tablespoon butter

1 small onion, thinly sliced

1 small carrot, halved and thinly sliced

1 tablespoon tomato paste

2 teaspoon flour

2 cups veggie stock

1 ½ cups tomatoes, diced

1 teaspoon smoked paprika

2 sprigs thyme

1 fresh bay leaf

1 garlic clove, lightly crushed

2 tablespoons heavy cream

1/4 cup of grated smoked provolone

sprigs of fresh thyme, garnish

1. In a large pot set heat to medium-high and add the butter.

2. Sauté the onion and carrot for 8-10 minutes or until very soft and beginning to caramelize, stirring occasionally.

3. Add the tomato paste and continue cooking about 2 minutes, stirring frequently.

4. Sprinkle the flour over the vegetable mixture, mix well and continue cooking for another minute.

5. Gradually pour in the stock, whisking constantly to prevent lumps from forming.

6. Add the diced tomatoes, paprika, thyme, bay leaf, garlic and bring to a boil. 

7. Reduce heat and simmer soup for 25 minutes, stirring occasionally.  

8. Remove soup from the heat.

9. Add the heavy cream and puree with an immersion blender until smooth.

10. Season to taste and serve garnished with smoked provolone and fresh thyme.

Molasses Cookies

Molasses Cookies

¾ cup butter

1 cup packed brown sugar

½ cup white sugar

1 large egg

½ cup molasses

2 ½ cups flour

½ teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon cardamon 

1 teaspoon ground ginger

½ teaspoon ground cloves

1 teaspoon nutmeg

1.     Cream together butter and brown sugar.

2.     Stir in egg and molasses and mix well.

3.     Fold in dry ingredients and stir.

4.     Cover and chill till firm (1-2 hours).

5.     Preheat oven to 350°.

6.     Roll dough into small balls and roll in white sugar.

7.     Place on lightly greased cookie sheet.

8.     Bake at 350°F for 9-10 minutes.

9.     Leave on sheet one minute until set.

Fresh Herb Frittata

Fresh Herb Frittata

2 tablespoons unsalted butter

2 tablespoons minced chives

1 ½ cups fresh herbs and greens, torn into small pieces

12 large eggs

6 tablespoons milk

1 tablespoon flour

2 tablespoons grated Asiago

Freshly ground black pepper

1.  Thoroughly butter the bottom and sides of an 8-inch nonstick skillet.

2.  If 2 tablespoons are not sufficient, use more butter.

3.  Place the pan over low heat; when the butter becomes warm, add the chives.

4.  Heat gently, just until they give off a little fragrance.

5.  Add the herbs and greens and, if necessary, a little more butter.

6.  Stir so that all the flavors mingle.

7.  While the greens are heating, beat the eggs, milk, flour, cheese, and a little pepper into a large bowl.

8.  Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan for 8 to 10 minutes.

9.  Cook for another 4–5 minutes under a preheated hot broiler, until the top is golden.

10.  Slide the frittata onto a dish for serving.

11.  Cut into wedges before serving.

Caribbean Spinach Soup

Caribbean Spinach Soup

4 cups of chopped spinach

6 cups of coconut milk

6 tablespoons of flour

10 cups of vegetable stock

1 big onion cut into thin slices

2 teaspoons of Tabasco sauce

12 tablespoons of plain yogurt

4 tablespoons of butter

Black ground pepper

Salt

1.  Heat the butter at low heat and cook the onion until it is soft and golden, add the

     spinach and sauté for a minute.

2.  Add the flour until it is well mixed and turn off the fire.

3.  Mix all the ingredients (except the yogurt) in the blender. Blend well and sift.

4.  Put on the stove at low fire until it becomes thick. Adjust salt to taste.

5.  Top with yogurt.

Country Style Potato Leek Soup

      Country Style Potato Leek Soup

6 tablespoons unsalted butter

5 pounds leeks, chopped 1 inch sections

1 tablespoon flour

6 cups vegetable stock

1 bay leaf 1 teaspoon thyme dash cayenne

1 3/4 pounds medium red potatoes, cut into 3/4-inch dice

salt and black pepper

1. Heat butter in Dutch oven over medium-low heat until foaming; stir in leeks, increase heat to 

    medium, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 

    minutes; do not brown. 

2. Sprinkle flour over leeks and stir to coat evenly ; cook until flour dissolves, about 2 minutes. 

3. Increase heat to high; whisking constantly, gradually add stock. 

4. Add bay leaf, thyme, cayenne, and potatoes; cover and bring to boil. 

5. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. 6. Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. 

7. Discard bay leaf, season with salt and pepper; serve immediately.