Get Forked Friday: Roasted Tomato Bisque Recipe

Soup

Roasted Tomato Bisque

What you need:

2 1/2 pounds fresh tomatoes (I sometimes like to use a mix, with beefsteak, cherry, heirloom etc.)
8 cloves of peeled garlic
extra-virgin olive oil
Salt and freshly ground black pepper
2 cups vegetable broth (homemade is best!) 
4 Fresh basil leaves 3/4 cup heavy cream

What to do:

Wash, core and cut the tomatoes into quarters. Spread the tomatoes, and garlic cloves onto a baking tray. Drizzle with olive oil and season with salt and pepper, mix it making sure all the tomatoes and garlic are coated Roast for 20 to 30 minutes, or until caramelized. Remove tomatoes and garlic from the oven and add to a blender or food processor, add Basil and Salt and Pepper and blend until smooth Put mixture in a stock pot and add the vegetable broth, allowing to simmer for around 10min. Add the Heavy Whipping Cream and stir until heated through. Taste to add seasoning if needed. Serve! I like to serve mine with Bacon Grilled Cheese sammies!

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and travel agent. She has a passion for cooking and Travel making sure you eat the very best foods in your kitchen and in your travels. Read full bio here.

 

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Get Forked Friday:Fried Green Tomatoes

Freid5

Fried Green Tomatoes Recipe

What you need:

2 large Green tomato
2 Cup of Self Rising Corn Meal
1 cup seasoned Panko Bread Crumbs
3 Cups of Buttermilk Creole seasoning
2 cloves of fresh garlic Peanut oil

What to do:

Slice the tomatoes to the thickness of your liking, I like mine relatively thin/medium. Mix the buttermilk, 2 cloves of crushed Garlic and approx. 2 teaspoons of Creole seasoning Soak the tomato slices in the mixture for at least 30 min. tossing every so often. Mix the Cornmeal, Seasoned panko, a dash of Salt and pepper and about a tablespoon of he Creole seasoning on a plate. Salt and pepper the slices of tomato and Dredge the tomato in the cornmeal mixture, dip back into the buttermilk, and back into the cornmeal mixture, this is one of the few times double dipping is allowed in life, take advantage. Fry in shallow peanut oil on Med/High heat for approx. 3 min on each side or until golden brown. Remove and drain. Sprinkle with a little salt and more creole seasoning when it comes out of the frying pan and is still hot! I like mine with a dollop of goat cheese and/or on a salad with a housemade ranch dressing. 

Tips: - Peanut Oil is important here, unless you are allergic, go for the peanut! - BIG TIP - If you want your crust on the tomatoes to be perfect, DON’T TOUCH!! Let them cook without moving them around until you think they are brown then gently flip them over. - Self Rising Cornmeal is finer (more like a flour) than normal cornmeal and works perfectly for this application.

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and travel agent. She has a passion for cooking and Travel making sure you eat the very best foods in your kitchen and in your travels. Read full bio here.

 

 

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