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02-27-2010, 08:01 PM
Re: (...)
recipe?
I kind of made one up one time combining a store bought roasted red pepper bisque with sauce left over from the greek meatballs (basically diced tomatoes red pepper flakes and kalamata olives). I added a generous splash of sherry heated it up, threw it in a thermos and we had it on a brisk autumn sail.
I was kind of hankering for it today as we are inundated with snow, but I was unable to come up with anything so I'm planning on making it for next weekend. I'm thinking about starting with a quart of chicken broth, a can of fire/roasted tomatoes, 2 or 3 roasted red peppers, sherry, and some chevre. Anybody care to add anything?
Sally
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It's interesting you brought this up, Sally. I have been wanting to try this recipe since Christmas. Maybe this will give you some ideas for adding flavor.
* Exported from MasterCook *
Romesco Soup
Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Sides and Sauces
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 T Olive oil 2 medium onions -- halved and thinly sliced About 1/2 t salt 6 cloves garlic -- minced 1/2 t hot Spanish or Hungarian paprika -- or regular sweet 1/2 cup red lentils -- hulled, sorted of debris and rinsed 3 jars roasted red peppers -- (12 oz each)drained and rinsed of any charred bits 1 can diced tomatoes (28 oz.) About 1 1/2 cups chicken or vegetable broth 2/3 cup nonfat dry milk About 1 T good-quality red wine vinegar 1/2 cup sliced almonds -- toasted Roasted almond oil or extra-virgin olive oil for drizzling (optional)
Warm olive oil in a large pot over medium-high heat. Add onions and 1/2 t salt and stir to combine. Cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 10 minutes; reduce heat, if necessary, to keep onions from browning.
Add garlic and cook, uncovered, until soft, about 3 minutes. Stir in paprika and cook 1 minute. Add lentils, peppers, tomatoes, and 1 1/3 cups broth. Bring to a boil, reduce heat to maintain a steady simmer, cover, and cook until lentils are extremely soft (taste to check), about 30 minutes.
In a blender, puree soup in three batches until very smooth, at least 3 minutes per batch. Add dry milk and vinegar to the last batch. Combine batches and season with salt and vinegar to taste; add a bit more broth if soup seems too thick.
Serve the soup topped with almonds and a drizzle of oil if you like.
(I'm thinking some goat cheese crumbled on top would be good, also!)
Source: "Sunset Holiday Cookbook 2009"
Daphne
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I make this quite often but don't really have recipe. I used 2 large red bell peppers that I roast over an open burner. You could do them in oven with the tomatoes. So let's see - 2 large red bell peppers 2.5 lbs of tomatoes, quartered. I use a variety of romas and reds. 1 large onion cut into large hunks about 4 gloves of garlic S & P Thyme Drizzle with olive oil and roast them all at about 450 till charred a bit. The reason I do the peppers over an open flame is they take a bit longer and I can peel them easier. Once charred put into a bowl and cover with plastic wrap for about 15 min. The steam helps lift the skin off. Remove seeds and pulps and cut into 1" chunks. Put everything into a large stock pot and over with veggie stock (or chicken stock). Add about 1 tsp of fresh thyme, salt and pepper. Cook for about 20 min. Then in small batches put everything into a food processor and puree in small batches. Return to pot and reheat as needed. Garnish with parmesan and basil.
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Here's the recipe I created for one of the Mystery-Box Challenges two years ago - just peppers, though, not tomatoes. Roasted-Red-Pepper BisqueIngredients:- 6 Red bell peppers
- 1 Cup Chicken stock
- 1/4 Cup Dry sherry
- 1 Cup Heavy cream
- Salt and white pepper to taste
- Mexican cream (or sour cream)
Instructions:
- Preheat oven to broil and spray a baking sheet with Pam.
- Place peppers on a baking sheet under the broiler until the skins become black, turning until the peppers are black on all sides.
- Place the peppers into a large pot, cover with plastic wrap, and allow to stand at least 15 minutes.
- Carefully peel the skin and remove the seeds from each pepper. Discard.
- Purée the peppers and place into a clean pot.
- Add the chicken stock and simmer for 15 minutes.
- Add the sherry and simmer one minute more.
- Add the cream and heat through.
- Adjust the seasoning with salt and white pepper to taste.
- Garnish each serving with some Mexican cream from a squeeze bottle, or a dollop of sour cream.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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and here's one we did for an apprenticeship dinner in school a few years ago that we still make and love.
* Exported from MasterCook *
ROASTED TOMATO BASIL SOUP W/GOAT CHEESE CRUMBLES
Recipe By :2003 APPRENTICESHIP DINNER Serving Size : 6
3 lbs ripe plum tomatoes, cut in half 1/4 cup + 2 T Olive oil 1 Tbsp kosher salt 1 1/2 tsps freshly ground black pepper 2 med chopped yellow onions -- ~2 cups 6 clove garlic, minced 2 Tbsps unsalted butter 1/4 tsp crushed red pepper flakes 28 ozs canned plum tomatoes with juice 4 c fresh basil leaves, packed 1 tsp fresh thyme leaves 1 qt chicken stock or water Garnish: 3 ozs Goat cheese
1. Oven - 400° 2. Toss the tomatoes, 1/4 cup olive oil, salt & pepper together 3. Spread tomatoes in 1 layer on b. sheets & roast for 45 min. 4. In stockpot over med. heat, sauté onions & garlic with 2 T olive oil, butter & red pepper flakes for 10 min., till onions start to brown. 5. Add the canned tomatoes, basil, thyme & chicken stock. 6. Add oven-roasted tomatoes, including the liquid on b. sheet. 7. Bring to boil & simmer uncovered for 40 min. 8. Pass thru a food mill fitted w/the coarsest blade. Or processor/blender. 9. Taste for seasonings.
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Thanks all, that's helpful, and knowing me, I'll take a little from this suggestion and a little from that suggestion and bunch them all up.
Sally
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...and then write down what you do!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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...and take a picture so we can all drool
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I saw this and thought I would post mine--no tomatoes though-- 1 onion chopped 1 stalk celery chopped 1 carrot chopped 2 cloves garlic chopped 2t olive oil 1 & 1/2 lbs red bell peppers, roasted, peeled, chopped 3/4lbs potatoes, diced 3C chicken stock salt and black pepper to taste 1 chipotle pepper/w adobo sauce to taste Cook onion, celery, & garlic until soft--10 min or so. Bring stock to a boil. Add onion mixture, potatoes, salt, & chipotle to boiling stock. Simmer 20 min or so until potatoe are tender. Add bell peppers. Puree with an emersion blender or cool and put in a blender-- add cream if desired.
"He who sups with the devil should have a. long spoon".
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