new soup. new salad. new year - well kind of. Vance started his post-doc a few weeks ago which (hopefully) means a slightly more flexible schedule than the last 3 years have provided. Change has already begun (he is reading in bed right next to me - typically he would either be at work, prepping for cases or fast asleep). I love the post-doc years already!
New recipes - delicious.
panzanella salad with caramelized onions and mozzarella
4 large vine ripened tomatoes, cut into large cubes or wedges
loaf of stale bread (or cube fresh bread and lightly toast in the oven at 400 degrees for about 8 minutes)
1 small white onion, sliced
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup EVOO
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper
1/2 cup shredded mozzarella
Saute the onion slices in a little EVOO until soft - about 15 minutes, set aside to cool. In a large bowl, combine the tomatoes, onions and bread. In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve immediately.
4 large vine ripened tomatoes, cut into large cubes or wedges
loaf of stale bread (or cube fresh bread and lightly toast in the oven at 400 degrees for about 8 minutes)
1 small white onion, sliced
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup EVOO
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper
1/2 cup shredded mozzarella
Saute the onion slices in a little EVOO until soft - about 15 minutes, set aside to cool. In a large bowl, combine the tomatoes, onions and bread. In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve immediately.
garlic zucchini bisque
4 tablespoons unsalted butter
1 white onion, sliced
8 to 9 large cloves garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups chicken or vegetable broth
1/2 teaspoon powdered ginger
S&P to taste
Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat. When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes. Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel. Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.
I topped our soup with dried roasted red pepper pieces (store bought), but a few croutons or a sprinkle of Parmesan would be nice toppers too.
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