Monthly Archives: July 2011

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Prep Time:
15 min
Inactive Prep Time:
Cook Time:
1 hr 35 min
Level:
Easy
Serves:
6 to 8 servings

Ingredients

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

 

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil andsimmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Basil Recipe

Black Pepper-Basil Farmer’s Cheese Bruschetta with Tomato

Recipe courtesy Bobby Flay

Ingredients

  • 8 ounces fresh farmer’s cheese
  • 1/4 cup fresh basil leaves
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon salt, plus more for bread
  • 1/2 teaspoon coarsely ground black pepper, plus more for bread and garnish
  • 8 slices French baguette, sliced 1/2-inch thick
  • Extra-virgin olive oil, for drizzling
  • 4 whole cloves garlic
  • cherry tomatoes, quartered

Directions

Place cheese, basil, and lemon zest in a food processor and process until smooth. Add 1 teaspoon salt and 1/2 teaspoon pepper and pulse 2 times to incorporate.

 

Heat grill to high. Brush bread with olive oil, season with salt and pepper, and rub with garlic cloves. Grill bread on each side for 1 minute or until slightly charred. Spread each slice with some of the farmer’s cheese mixture and top with tomato and more cracked black pepper.

Basil Pesto Recipe courtesy Food Network Kitchens

We have an abundance of basil in our garden, So:

Basil Pesto Recipe courtesy Food Network Kitchens

Serves: 1 cup

Ingredients

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese (see Cook’s Note)

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Copyright 2003 Television Food Network, G.P. All rights reserved