Type of Cuisine: September 2011 Archives

Heirloom Tomato Soup

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Submitted by: Chef Brandon Sharp of Solbar - Solage Calistoga

recipe_Solbar_HeirloomTomatoSoup.jpgChef's Note:
We've gone vegan with several of our seasonal soups--tomato, corn, carrot--and ended up with a tomato soup that tastes more like tomato than tomatoes do. (Make up the difference with a grilled cheese).

Ingredients:

  • 1 Yellow Onion, medium dice
  • 1/4C Blended Olive Oil
  • 1 Bunch Fresh Basil, tied with 4 sprigs Thyme and
  • 4 of Marjoram
  • 2 Clove Garlic, micro-planed
  • 5 Overripe Heirloom Tomatoes, cored and cut in large chunks
  • 1/2 T Salt
  • 1 t Balsamic Vinegar
  • 1/4 C Extra Virgin Olive Oil
Method:
In a large sauce pot, sweat onions with herbs in oil over medium low heat until tender. Stir in garlic and quickly add tomatoes and salt. Bring to a gentle simmer and cook for about 10 -15 minutes or until tomatoes are broken down. Drizzle in balsamic vinegar, remove herbs and blend soup, pouring in extra virgin olive oil.

Makes 6 portions.

See MORE RECIPES by Chef Brandon Sharp.

Gougères

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Submitted by Chandon

recipe_Grougeres_Chandon.jpgThese fluffy-light cheese puffs are dangerously easy to eat. A perfect finger food for entertaining, they could also be called cheese bubbles, because their interiors are filled with air. Not surprisingly, they pair quite well with their bubble-filled liquid counterpart--sparkling wine.

Ingredients:
  • 1/2 cup/115 g unsalted butter
  • 1/2 tsp salt
  • 1 cup/130 g all-purpose/plain flour
  • 6 large eggs
  • 1 1/2 cups/170 g shredded Gruyère cheese*
  • Preheat the oven to 400°F/200°C/gas 6

*Gruyère cheese, made in the French and Swiss Alps, is a semi-hard, aged cheese with a nutty quality. In the absence of Gruyère, other semi-hard cheeses such as Cantal, Asiago, or white Cheddar would make delectable substitutes.

Prawn and Bacon Brochetas

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Submitted by Chandon

chandonPrawnsBacon.jpgThe next party you throw with friends will be a breeze. Chandon has several quick and easy to make appetizers that are sure to make your next shin dig a hit!

This pairing of prawns and bacon is extremely popular in tapas bars and ideal for an intimate gathering of friends. Serves 12



Ingredients

  • 5 oz thinly sliced bacon
  • 24 medium to large uncooked, headless prawns, peeled
  • Freshly ground black pepper
  • 1 tbsp olive oil
  • 2 lemons, quartered

Instructions

Cut the bacon into pieces that will wrap around the prawns completely. Place the wrapped prawns flat on a board and skewer them securely through the thickest part of the tail. Season with pepper and drizzle with oil.

On a griddle or barbecue, cook the brochetas for 2-3 minutes per side, until the bacon is crisp. You may also roast the brochetas in the oven at 425°F on an oiled baking tray for 8-10 minutes. Drizzle with lemon juice and serve immediately.

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