Shrimp and Tomato Herb Soup w Okra

Ingredients

2 T olive oil + 1/4 c, divided
1 large onion, chopped
3 cloves garlic, chopped
1 c dry white wine
4 c vegetable stock
4 c chicken stock
1 can clam juice
1 28 oz. can Muir Glen Fire Roasted Diced Tomatoes
1/2 c fresh dill, roughly chopped
1/2 c fresh flat leaf parsley, roughly chopped
1/2 c fresh basil, roughly chopped
1 tsp. dried oregano
1/4 - 1/2 dried crushed red pepper, depending on how much heat you like
1 T kosher salt
1/2 tsp. ground black pepper
1 bag thawed cut okra
1/4 c all-purpose flour
1 lb. peeled and de-veined raw shrimp w tails removed
2 scallions, thinly sliced
Parmigiano-Reggiano cheese, grated

Add 2 T olive oil to a dutch oven.  Add onions and cook for 3 minutes; add garlic. Cook another 2 minutes.  De-glaze with white wine and add the next 11 ingredients plus the 1/4 c olive oil.  Cook oven medium heat until mixture comes to a boil.  Sprinkle flour over okra and mix to coat.  Add to pot.  Reduce heat and continue cooking at a slow boil, stirring occasionally, for 45 minutes.  Add shrimp and cook for 15 minutes longer.

Serve hot topped with sliced scallions and Parmigiano-Reggiano cheese.

Mangia!

Tomato and Tomatillo Salsa

Ingredients

5 firm plum tomatoes, chopped
1/4 c chopped tomatillos (you can substitute green tomatoes)
1/4 cup red onion, chopped
1/4 cup fresh cilantro, chopped
2-3 T jalapeno pepper, chopped
2 T fresh lime juice
1 garlic clove, chopped
1 T olive oil

Stir together and season with kosher salt and freshly ground black pepper.

My Own Awesome Gazpacho for Dipping

This recipe is my very own. I wanted a cross between bruschetta and gazpacho, but thicker and richer so you can dip your bread into it.  Part is cooked, and part is left raw.  You will need a food processor as the chunks are very small.  There are a lot of ingredients, but the final result is so delicious. I brought it to a get-together and everyone loved it!

Ingredients

1 red onion, chopped and divided in half
4 cloves of garlic, chopped small and divided in half
2 medium red bell peppers, chopped and divided in half
1 jalapeno pepper, seeded and chopped fine
Extra virgin olive oil
1 14 oz. can Glen Muir Fire Roasted Diced Tomatoes
1 14 oz. can Glen Muir Fire Roasted Crush Tomatoes
1 14 oz. can tomato sauce
1 tsp. dried oregano
1 tsp. ground cumin, toasted
Rind of parmesan or romano cheese, or a 1-inch piece
5 ripe, but firm plum tomatoes, diced and divided in half
1 English cucumber, ends removed, cut in half, seeded & chopped
1/4 c olive oil
1/4 c sherry or balsamic vinegar
1 1/2 T Worcestershire Sauce
Sriracha to taste
Salt and Pepper to taste
Basil Chiffonade for garnish

In a dutch oven over medium heat, saute 1/2 the onion, 1/2 the bell peppers, the entire jalapeno pepper & 1/2 the garlic in 2 T olive oil 4-5 minutes. Add the cumin & oregano and continue to cook for another 2 minutes. Dump in the canned tomatoes, tomato sauce and 1/2 of the diced fresh plum tomatoes. Reduce heat to medium-low and cook, stirring occasionally, for 40 minutes. Add the parmesan rind and continue cooking for another 20 minutes. Remove from heat and remove the cheese rind.  Add olive oil, vinegar, Worcestershire, Sriracha and salt & pepper. Stir until blended.  Test for taste. Adjust condiments as needed. Do not skimp on the salt. Set aside to cool to room temperature.

In the food processor pulse the remaining onion, pepper, garlic, plum tomatoes & cucumber until small. Do not puree. Remove from bowl of processor and set aside.

Once the tomato mixture is cool, add it to the bowl of the food processor and process until desired consistency.  Remove to a bowl and add the onion, pepper & tomato mixture.  Chiffonade the basil and sprinkle on top.  Drizzle with more olive oil just before serving.  Serve with baguette slices or any crusty bread.

To create basil chiffonade, take several fresh basil leaves on layer them on top of each other.  Roll up from the long side and slice with a sharp knife from the point of the roll all the way to the opposite end. You will end up with strips of basil.

Mangia!

Tomato, Ricotta & Basil Tart

Ingredients

1 pint Whole Milk Ricotta

2 large lemon, zested

1/2 cup Grated Parmesan

1 Egg, lightly beaten

1 teaspoon Kosher Salt

2 tablespoons Parsley, finely chopped

2 tablespoons Chives, finely chopped

1 sheet Puff Pastry

2-3 various Heirloom Tomatoes, sliced

1/2 cup Basil Leaves, torn

Flakey Sea Salt

Olive Oil

Black Pepper, freshly cracked

Parmesan cheese for garnish

Up to a day ahead of time, make the Ricotta mixture.  The flavors will continue to blend and enhance the longer it sits.

In a mixing bowl combine the Ricotta, Lemon Zest, Parmesan, Egg, Salt, Pepper, Parsley, Chives and 1 tablespoons of Olive Oil. Mix to thoroughly incorporate and refrigerate until ready to use.

Preheat your oven to 400°F. Place your Puff Pastry on a baking sheet and roll it slightly in to more of a rectangle shape. Fold the edges in and using your thumb and forefinger, create fluted edges. Blind bake for 10 minutes.  This ensures that your tart is not soggy or under baked in the center.  Cool. Next, spread the cooled pastry with the Ricotta filling. Bake until golden brown and bubbly looking on top, 20-25 minutes. 

Remove from the oven and slide on to a cutting board. Start layering your sliced Tomatoes across the top. Next add the torn Basil, a drizzle of Olive Oil, Cracked Pepper, a little more Parmesan and some flaky Salt. Slice in to 9 pieces and serve.

Adapted from The Chew.

Mangia!

Chocolate Chipotle Chili

The chocolate intensifies the flavor.  You don't actually taste the chocolate itself once its fully cooked.

Ingredients

2 bacon slices, chopped
4 oz. ground beef
1 large onion, diced
1 red pepper, diced
3 cloves garlic, minced
1 tsp. chili powder
1 tbsp. cumin powder
1 tsp. oregano
1 28-oz can crushed tomatoes
2 cups beef stock
1 15.5-oz can red kidney beans
1 15.5-oz can corn
6 1-oz. squares 60% dark chocolate
3 Tbsp. Olive Oil
Seasons Murray River salt to taste
Shredded Farmhouse Cheddar cheese, for finishing
2 scallions, thinly sliced to garnish

In a 6-quart dutch oven fry the bacon over high heat until just crispy. Scoop the bacon out with a slotted spoon and set it aside on a paper towel to drain.

Add ground beef to the pan. Brown the meat and then transfer to a plate.

Drain bacon and meat fat and add 3 Tbs. Seasons Chipotle Infused Olive Oil. Reduce the heat to medium and cook the onion and garlic until it’s translucent. Add red peppers and cook until peppers become soft, about two minutes. Stir in the chili powder, cumin and oregano and salt to taste, cook until the spices become fragrant, about 30 seconds. Add the crushed tomatoes to the pot, stir for another minute.

Add the stock, beef, bacon, beans, Seasons Chocolate Balsamic and corn. Bring the stew to a boil and then reduce to a simmer. Cook for at least 30-40 minutes.

Taste and adjust the seasonings as desired.

Serve in individual bowls and garnish with scallions and shredded cheddar or sour cream.

Ole'!

Swiss Chard Lasagna

I made this dish in my 12" cast iron pan and it came out perfectly.  The flavors come together nicely and I topped it with some freshly grated Parmigiana-Reggiano on the plate.

Ingredients:

3 T extra-virgin olive oil
1 medium onion, coarsely chopped
1 pound Swiss chard, stems removed and both thinly sliced
Coarse salt
4 cloves garlic, minced
1/2 tsp. red pepper flakes
1 can (28-ounces) fire roasted whole tomatoes with the juice
4 oz. feta cheese, crumbled
1 pkg. No-boil lasagna noodles
1 lb. whole-milk mozzarella, shredded
Parmigiana-Reggiano cheese, grated

Preheat oven to 375*. Heat a large skillet over medium high heat. Add 2 T oil, onion, and chard stems. Cook, stirring occasionally, until soft, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate and add feta cheese. Wipe skillet; return to medium-high heat. dd remaining 1 T oil, garlic, and pepper flakes. Cook until fragrant, about 30 seconds. Add tomatoes with juices and simmer, breaking into pieces, until thickened, about 3 minutes. Season with salt.

Spread 1/2 cup tomato sauce in the bottom of an 8-inch square baking dish.  Top with 2 lasagna noodles, 3/4 cup sauce one-third of chard mixture and 1 cup cheese. Repeat layering twice. Top with remaining noodles, sauce and cheese.  Loosely cover with parchment-line foil.  Bake 30 minutes. Uncover and bake until bubbly, about 5 minutes. Let cool 20 minutes, then slice and serve. Grate Parmigiana-Reggiano over the top if desired.

(Recipe adapted from Martha Stewart.com)

Mangia!