food, private chef

Creamy Tomato Basil soup

Hello Readers, and happy tuesday!

I thought today would be a great day to share my creamy tomato basil soup recipe! This dish was made for a private chef client whom I made a 3 course meal for their anniversary. This soup was the first course but , can easily be made into a main course especially if served with a yummy grilled cheese.


Creamy tomato basil soup perfect with a grilled cheese!

To make this soup you will need:

  • 24 oz crushed tomato
  • 14 fresh basil leaves
  • 16 oz of heavy cream( cashew or coconut milk are great alternatives)
  • 3 celery stalks
  • 1 large carrot
  • half of a yellow onion
  • half a stick of salted butter
  • salt and pepper to taste.
  • 2 Large soup pots
  • 2 dried bay leaves
  • blender
  1. Rough chop all vegetables
  2. In a large soup pot, melt butter and sauté onions
  3. Next add chopped carrot and celery, cover pot and sweat for about 5 mins.
  4. Add in crushed tomato, and bay leaves. Season with salt and pepper simmer for 20 mins
  5. Remove bay leaves and save for later
  6. Pour soup into blender add a 1/4 cup of heavy cream and chopped basil leaves (or alternative)
  7. Note you may need to do this in multiple steps so have a second soup pot ready to pour blended soup into.
  8. Repeat step 6 until all of your soup is blended.
  9. Return soup to burner, add in used bay leaves and cook on low for another 10 mins. Taste and season accordingly
  10. Serve hot! Can be stored up to 4 days in refrigerator.

Thanks for reading and until next time, Cheers!

clients

Kitchen Confidence is back!

If you want to build confidence in the kitchen, make awesome food for your friends and family then this is the class for you! Right now I will be offering courses at Assabet After Dark where you can learn or brush up on kitchen skills such as : knife skills, cooking foundations, baking 101 and making yummy soups, stalks, and sauces.

Follow the link here to learn more and read course descriptions!

https://registration.xenegrade.com/assabetafterdark/searchResults.cfm?searchId=1

Hope to see you Thursday night!

food, sauces

Hummus

Hello Readers,

How do you feel about hummus? Personally I find it super delicious, it satisfies my craving for something creamy, and savory in between meals. Most of us use it as a dip for our chips or veggies, but I also like to use it as a spread on sandwiches in place of mayo.

Check out the recipe below the photo.

Classic hummus topped with lemon zest for extra zing..

Recipe

  • 2 Lemons ( zested and juiced)
  • 16 oz can of chickpeas( drained,rinsed)
  • 1/4 cup tahini
  • 3 tbsp olive oil ( or sunflower)
  • 2 large tbsp minced garlic
  • salt and pepper to taste

1) Drain and rinse canned chickpeas. ( optional step, lightly saute them to deepen flavor)

2) In a blender, add in juice from lemons, chickpeas, tahini, olive oil, garlic, salt and pepper.

3) Blend to desired consistency. Remove and place into bowl.

4) Gently mix in lemon zest an save some to use as garnish. Serve room temperature.

Thanks for reading, until next time! Cheers!

sweets

Brownies for all

Today, people are becoming more aware of their bodies, and foods that make them feel their best. Sometimes, that means substituting traditional ingredients, for new ones. When it comes to baked goods, this can get really tricky, especially if you are trying to stay away from processed ingredients and make things taste as normal as possible.

There are many chefs who trying to help this issue and are focusing all their talents on finding yummy solutions. Admittedly I have just begun to look for alternatives that are natural, and unprocessed. I finally was able to perfect a recipe last weekend.

For chewy fudge brownies, you will need flaxseeds, cocoa powder, baking soda and a secret ingredient..

For the full recipe sign up for our Insider’s list, you will get recipes, food pairing information and much more fun content!

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wine

Pinot Gris

Pinot gris a light crisp white is a clone of pinot noir the popular red.  Pinot gris from Oregon has a distinct fresh, and tart flavor like that of a tangerine. paired nicely with light dishes like salads, fish, pork, fruits and butter sauces.

Pinot gris
please excuse my messy table but here is an example of pinot gris
food

Citrus Salmon

Hello Readers, and Happy Monday!

This week I want to share with you a citrus salmon dish, typically made in 30 min or less, this makes dinner time easy. Oranges, limes, dill, onions, and fish all baked together and served with quinoa or some other ancient grain, making it satisfying and light for those busy days.

citrus salmon with quinoa

The full recipe can be found by joining our Insiders list below.

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food

Food waste, soup, and stouts

Found this awesome picture through clip art

This week, we are releasing our seasonal newsletter! We will be diving deep into some important topics like food waste and tips to utilize left overs, why soups are so nourishing, and the beer of the season which is stout.

Sign up below and we look forward to seeing you on the Insiders List!

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