9.24.2014

:: Food for Autumn ~ Part 1 ::





Some Autumn Deliciousness...

It's time for some comfort food. The stuff that always makes us
feel good inside and out. Join me won't you?

Autumn Chopped Salad 




Ingredients
  • 1 small head cauliflower, cut into florets
  • 2 tablespoons oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 3 cups vegetable or chicken broth
  • 1 1/2 cups aged white cheddar, shredded
  • 1 cup milk or cream
  • salt and pepper to taste
Directions:

Toss the cauliflower florets in the oil along with the salt and pepper and 
arrange them in a single layer on a large baking sheet.
Roast the cauliflower in a preheated 400 degree oven until 
lightly golden brown, about 20-30 minutes.
Heat the oil in a large sauce pan over medium heat, add the 
onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
While adding the broth, deglaze the pan, then add the cauliflower. 
Bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Puree the soup until it reaches your desired consistency with a stick blender.
Mix in the cheese, let it melt without bringing it to boil again.
Mix in the milk, season with salt and pepper and remove from heat.





Grilled Cheese and Tomato Soup. Enough Said.







Ingredients
  • 1/4 cup butter
  • 4 pounds onions, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup flour (rice flour for gluten free)
  • 1 cup red wine (or beef or vegetable broth + 1 tablespoon balsamic vinegar)
  • 3 cups beef or vegetable broth
  • 2 bay leaves
  • salt and pepper to taste
  • 4 1/2 inch thick slices of day old bread, toasted
  • 1 cup gruyere, grated
  • 1/4 cup parmesan, grated
Directions
Melt the butter in a large sauce pan over medium-low heat, add the onions and cook slowly at low with the lid on until golden brown and caramelized, about 2-3 hours, stirring every 15 minutes.
Raise the heat to medium, add the garlic and thyme and saute until fragrant, about a minute.
Mix in the flour and let it cook for 2-3 minutes.
Add the wine and deglaze the pan.
Add the broth and bay leaves, bring to a boil, reduce the heat and simmer for 30 minutes.
Ladle the soup into oven-proof bowls on a baking sheet and top with the sliced bread and cheese.
Broiler until cheese melts, about 1-3 minutes.








Ingredients:
1 ounce dried porcini mushrooms
1 cup chicken stock (boiling)
2 tablespoons butter
1 onion (diced)
8 ounces mushrooms (sliced)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1 cup arborio rice
1/2 cup white wine
1 cup chicken stock (or vegetable, warm)
1 tablespoon butter
1/2 cup parmigiano reggiano (grated)
salt & pepper to taste
1/4 teaspoon truffle oil (optional)
1 handful parsley (optional)

Directions:

Cover the dried porcini mushrooms in the stock and let sit for 20-30 minutes.
Meanwhile, melt the butter in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the fresh mushrooms and saute until they turn tender and release their moisture, about 10-15 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
By this time the dried mushrooms should be nice and soft so remove them from the stock, squeezing to drain and reserve all of the liquid.
Chop the reconstituted mushrooms and add them to the sauce pan.
Add the rice and toast until it starts to turn translucent, about 1-3 minutes.
Add the white wine, deglaze the bottom of the pan and cook while stirring until the wine has disappeared.
Mix the stock that the mushrooms were soaked in with another cup of stock and add it to the sauce pan 1/2 cup at a time while stirring until it has disappeared.
Add the butter and parmigiano reggiano and stir until it has melted.
Season with salt and pepper and a touch of truffle oil.
Serve garnished with parsley.






Pot Roast Mushroom Soup


Ingredients

3 tablespoons butter

1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon thyme, chopped
8 ounces mushrooms, sliced
1/4 cup flour (or rice flour for gluten-free)
1/4 cup red wine
4 cups beef broth
2 cups pot roast, cooked and shredded
1 tablespoon parsley, chopped
Directions

Melt the butter in a large sauce pan over medium heat, 
add the onions 
and mushrooms and cook until the mushrooms have released 
their moisture and it has evaporated, about 15-20 minutes.
Add the garlic and thyme and cook until fragrant, about 1 minute.
Mix in the flour and cook for 2-3 minutes.
Add the wine and deglaze the pan.
Add the broth and beef, bring to a boil, 
reduce the heat and simmer for 15 minutes.
Mix in the parsley and remove from heat..








Lasagna Soup


Ingredients:

1 tablespoon oil
1 pound Italian sausage, casings removed
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds, crushed
4 cups chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon oregano
1 bay leaf
salt and pepper to taste
1/2 pound pasta
4 ounces ricotta
1/2 cup Parmesan, grated
2 cups mozzarella, shredded
1 handful basil, chopped

Directions:
Heat the oil in a large sauce pan over medium heat add the sausage and cook until lightly browned, 
about 10 minutes, breaking it apart as you go and set aside reserving the remaining oil and grease.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic, red pepper flake and fennel and saute until fragrant, about a minute.
Add the chicken broth, tomatoes, tomato paste, sausage, oregano, bay leaf, salt and pepper, bring to a boil, reduce the heat and simmer for 30 minutes. (If you have the time this soup will benefit from being simmered longer.)
Add the pasta and cook until al-dente, about 7 minutes and remove from heat.
Mix the ricotta, Parmesan and Mozzarella and serve the soup garnished with a tablespoon 
of the mixture along with the basil.


I think we're off too a good start don't you?










No comments:

Post a Comment

About this blog