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
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.