CHARRED TOMATO SOUP WITH MELTED MOZZARELLA
Provided by Alex Guarnaschelli
Time 38m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor. Add the vermouth. Continue cooking on low heat.
- In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes. Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.
- Put about half of the tomato soup in the blender and puree until smooth. Next, puree the roasted Roma tomatoes in the blender until smooth, adding the remaining olive oil through the top in a slow, steady stream. Taste for seasoning. Add both back to the remaining chunky soup. Taste for seasoning.
- On a flat surface, slice bread into 4 by 1/2-inch thick slices. Tear each piece into a freeform shape that sits nicely across the top of your soup bowls (the nice torn edges will get super crispy). Set on a sheet tray and toast in oven for 4 to 5 minutes until lightly golden and crispy.
- Ladle the soup into crocks or small oven-proof bowls. Top with 1 piece of toasted bread per bowl. Finish with some shredded mozzarella and broil until golden brown, about 2 minutes.
QUEEN ALEXANDRA'S SANDWICHES
High Tea.
Provided by Food Network
Categories appetizer
Time 30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- To make the mustard butter, beat the butter, lemon juice and mustard to a smooth paste. Store in a jar in the refrigerator.
- Mix the chicken and some mayonnaise with a fork, and season with salt, pepper and hot pepper sauce.
- Spread half the slices of bread with the mustard butter. Lay slices of lamb or tongue on the bread and spread with the chicken mixture. Add mustard and cress. Top with the remaining slices of bread to make sandwiches, trim the crusts and cut into dainty squares.
ALEXANDRA SOUP
This is the recipe that my mother likes to call her Christmas Soup. The recipe comes from the "Old Dough School" in Glasgow (Glasgow West of Scotland College of Domestic Science) which I am proud to have gratuated from. In my day it was called Queens College, Glasgow. It has now become part of Glasgow Caledonia University. The last reprint of the book that I have is from 1967. The book was mainly for students who were training in Home Economics or to be Cooks or Chefs. Hope you like it?
Provided by C-J from the UK
Categories Lentil
Time 2h
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Scald the Barley.
- Wash the Lentils.
- Put Barley and Lentils into a pan.
- Add Water, Butter and Onion.
- Bring to the boil and simmer for 1 1/2 hours.
- Add tomato puree and cook for 20 minutes longer.
- Sieve soup.
- Reheat, season with salt and pepper and add milk if desired.
Nutrition Facts : Calories 164.4, Fat 8.2, SaturatedFat 5, Cholesterol 20.3, Sodium 78, Carbohydrate 19.5, Fiber 5.1, Sugar 1.3, Protein 4.4
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