for your info...
Measurements :
# - Pound
G- Gallon
Q - Quart
P - Pint
C - Cup
T - Tablespoon
t - teaspoon
oz - ounce
ea - each
These are common terms you'll see throughout our recipes:
al dente - "to the tooth" meaning firm to the bite, the ideal consistency for pasta and rice
au sex - "nearly dry" meaning reducing a liquid down by heat, very concentrated
baste - to prevent drying by pouring liquid or melted fat over the food item repeatedly
roma tomatoes
garlic
chicken stock
yellow onion
red onion
heavy cream
white pepper
black pepper
salt
extra virgin olive oil
crème fraîche
INGREDIENTS
method
1. Set the oven to 375 degrees.
2. Half the tomatoes, slice the onions and generously coat them in olive oil. Place them on a baking pan with the garlic and season with the white pepper, black pepper and salt. Roast in oven for 30 minutes.
3. Once done, transfer the tomatoes, onions, and garlic into a blender and blend! Strain mixture and save some of the strained veg.
4. Add tomato mixture into a pot on stove and place on medium heat. Add the chicken stock. Let reduce on a soft, rolling boil for 15-20 minutes. Then add the heavy cream and place on low for 10 minutes. Garnish with crème fraîche and enjoy!
Roasted Tomato Soup
6-8
5-6 cloves
2 C
1/2
1/2
1/2 C
1 t
1 t
1 t
1/4
to garnish
red potatoes
bacon
Italian ground sausage
onion
garlic cloves
heavy whipping cream
chicken stock
kale
parmesan cheese
black pepper
white pepper
thyme
INGREDIENTS
method
1. Wash your kale and wrap in a paper towel to dry. After 15 minutes massage kale in a bit of olive oil and set aside.
2. Dice bacon and put in the pot on medium-low heat. Go low and slow the bacon will crisp up and produce A LOT of bacon grease. Take out the crispy bacon as well as about half the bacon grease.
3. Take your Italian sausage and open the casing to ground the meat. You can also be smarter than me and get ground Italian sausage to reduce the work. Pop your sausage in after the bacon and saute until nice and browned on Medium heat.
4. Add your diced small onion with the sausage. You can add in the rest of the bacon grease at this point. I also like to add black pepper, white pepper at this point as well. Cook until your onions are translucent.
5. Add in the chicken stock and thyme and cover until it comes to a nice rolling boil.
6. Add your peeled red potatoes - I like to cut them into chunky squares.
7. When your potatoes are fork tender, add in heavy cream and salt to your taste. Then add kale and let those flavors melt together for additional 5-10 minutes.
8. Serve and top off with the crispy bacon and grated Parmesan cheese. Enjoy!
Zuppa Toscana
4-5
6-8 strips
4 sausages
1 small
3
1/4 cups
32 oz
1 1/2 cups
to taste
1/4 tsp
1/4 tsp
2 sprigs
