Archive for September, 2016

My Ideal Tomato Soup

Ingredients:

  • 3 1/2 lbs tomatoes, peeled and seeded
  • 1 1/2 tbsp dark brown sugar
  • 3 cloves garlic wrapped in foil
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 carrots peeled and chopped
  • 2 onions chopped
  • 1 tbsp tomato paste
  • 1 3/4 cups chicken stock
  • 1/2 cup heavy cream
  • 2 tbsp sherry
  • salt and pepper to taste
  • juliened basil for garnish/finishing

Directions:

  1. preheat oven to 450°F and line rimmed baking sheet with foil and wrap garlic cloves in foil.
  2. Spread Tomatoes in single layer on foil, sprinkle with brown sugar, and bake until tomatoes begin to color, about 30 minutes. Allow  tomatoes to cool slightly, and remove from baking sheet to  a bowl, and remove roasted garlic from peel.
  3. In a heavy bottomed pot, melt butter and olive oil, bringing up to heat. Add onions and carrots, saute until soft, about 10 minutes.
  4. Add tomatoes, tomato paste, and garlic to pot, stir and mix together.
  5. Add Chicken stock, and let simmer 20 minutes. Remove from heat, and use stick blender to puree smooth.
  6. Stir in heavy cream and sherry, and add salt and pepper to taste. Add a pinch of smoked paprika if desired. Serve with basil garnish.

 

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Gluten Free Dark Chocolate Cupcakes

Ingredients:

  • ¾ c. butter, softened
  • 1 c. brown sugar (7 ½ oz)
  • 1 c. white sugar (7 oz)
  • 3 eggs
  • 1 t. vanilla
  • 1 1/3 c. white rice flour (5 oz)
  • ¾ c. tapioca starch (4 oz)
  • 1 t. xanthan gum
  • ¾ c. cocoa powder, dark (2 ¼ oz)
  • 1 ½ t. baking soda
  • ½ t. salt
  • 1 1/3 c. milk
  • ¼ c. coffee, already prepared

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine butter and sugars in the bowl of a stand mixer (or in a bowl with an electric mixer) and cream on medium high until light and fluffy. About 3-4 minutes. Add eggs, one at a time, and cream until well combined. Add vanilla.
  3. Combine white rice flour, tapioca starch, xanthan gum, cocoa powder, baking soda and salt in a separate bowl and toss to combine.
  4. Alternatively add in dry mixture and milk/coffee, starting and ending with the dry mixture.
  5. Fill cupcake cavities with liners and spray with non-stick cooking spray. Fill each cup to ¾ full.

Bake for 22-26 minutes, or until toothpick comes out clean.