Pureed
Parsnip and Apple Soup
5 Granny
smith apples
2lbs
Parsnips peeled and cut into large dice
1 large
sweet onion
2 Tbs. Cumin
olive oil
2 tsp
chopped garlic
2tsp ground
coriander
2tsp ground
cumin
6 cups
vegetable or chicken stock
Salt and
Pepper
Peel and
core apples, cut apples into large dice. Peel onion
and cut into large dice.
Place soup
pot on high heat, add onions and sweat 7 minutes. Add garlic
and cook 2 more minutes. Add parsnips
and apples to onion and garlic.
Add
coriander and cumin sweat 2 minutes. Add stock
bring to boil, reduce heat to simmer.
Cook 45 minutes until parsnips are tender. Puree soup
and adjust seasoning with salt and cracked pepper.
Serve with a drizzle of the Cumin Olive Oil or the Red Apple Balsamic.
Roasted
Tomato and Mozzarella Tart
Dough:
1 ¼ Cups
flour
8
Tablespoons unsalted butter, cut into small chunks
2 teaspoons
salt
5 teaspoons
cold water
In food
processor pulse flour and salt to incorporate. Slowly add
butter and pulse until looks like fine sand.
Slowly add
water until dough begins to form a ball. Remove dough
and flatten into small disk wrap and place in fridge for one hour.
For the Tart
Filling:
10 Roma
tomatoes
2
tablespoons Tuscan olive oil
1lb fresh
mozzarella cheese sliced and halved
Basil leaves
for garnish
Salt and
Pepper
Thinly slice the tomatoes. Place them on an oiled cookie sheet. Sprinkle with salt and roast at 400° for 15 minutes.
While tomatoes cool, place dough
on lightly floured work surface roll dough to 9x12 rectangle. Place dough
on floured cookie sheet overlap roasted tomatoes and cheese on dough.
Drizzle with a little olive oil and bake at 400° for 25 minutes.
Let tart
stand 3 minutes before cutting. Garnish each
slice with basil and drizzle of Basil olive oil.
Seared Scallop and Arugula
Salad
1/2 pound
dry sea scallops
2
tablespoons olive oil
2 cups baby
arugula
2 oz White Peach Balsamic
vinegar
5 oz Basil olive oil
Salt and
pepper
Remove
muscle from scallop, dust with salt and pepper
In a heavy
bottomed pan heat the oil. When oil is
hot, add scallops and sear until golden (about 3 minutes) turn and repeat on other
side.
Place the greens in large bowl. Whisk oil
and vinegar together and drizzle over the greens. Serve with warm scallops.
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