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Category Archives: Garlic

Tortilla Soup

Chef Karen:I must be living under a rock. I’d never heard of Tortilla Soup before.  After I tried it at a church event, I knew we had to try it. It’s very easy to make! This is good news for anyone that’s prone to the “I HATE making soups” mentality. When I made it,  I left out the jalapeno rings. I just wasn’t “feeling” that kind of taste.  I crushed tortilla chips in the bottom of my bowl before pouring the soup into it.  I liked how the soup softened them up.  I also added some hot pepper cheese to the top; just because everything tastes better with either cheese or chocolate on it and this calls for cheese, not chocolate. I paired it with a cucumber salsa.  A recipe for another time 🙂  Enjoy your soup!

tortilla soup

Chef Jonathan: I was excited to make this soup because I’d never made a tortilla soup before, and I was pleasantly surprised. I expected it to be a bit more ‘Tex-Mex’, but I like all of the fresh ingredients in this recipe. I did however spice it up a bit and make chili-flavoured tortilla strips, by drizzling some EVOO to the sliced strips, and sprinkling some chili powder on top, followed by toasting in the oven. All in all, a great soup for a cold day, or just whenever.

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Here is the recipe: http://allrecipes.com/Recipe/Tortilla-Soup-I/Detail.aspx

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Parmesan Bubble Loaf

Chef Karen: If you like garlic bread, this is one step up from that. It’s an easy bread that you use frozen dough for – you can make your own but why? 🙂 Be prepared to make yourself stop eating it……… it’s THAT good!

Parmesan Bubble Loaf

Chef Jonathan: One word: Parmesan! This Parmesan Bubbleloaf is everything that butter, garlic and Parmesan were made for. This goes perfectly with pretty much anything. I made a cheese capellini with a rose sauce, and it was a perfect addition. Definitely try this at home, and do what I did: pour the excess butter mixture over the Bubbleloaf, and add more parm on top, enjoy!

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Here is the recipe:

1 loaf of frozen bread dough
1/2 C of melted butter
1/2 C of parmesan cheese
2 cloves of garlic, crushed
Thaw the bread dough on the counter by putting it on a plate sprayed with cooking oil. Spray the top of the bread, lightly, and then cover with plastic wrap to keep it from drying out.
Once the bread is thawed, do the following:
Heat oven to 350 degrees.
Mix the melted butter, cheese and garlic all together.
Spray an 8″x8″ pan.
Rip the dough into little balls.
Roll the balls into the butter mixture.
Place the balls in the pan.
Cover and let rise until double.
Then, bake for 25- 30 minutes.

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Creamy Roasted Garlic Soup

Chef Karen: I LOVE garlic. This garlic soup recipe caught my eye and I wanted to try it and subsequently share it with our readers. This soup hit a home-run in my kitchen! Besides the fact that it takes FOREVER to peel 40 cloves of garlic, the rest of the prep for the soup is standard. I followed the recipe to the letter and found it very successful. It’s very creamy and garlicky tasting but not over-garlicky. It was a simple and light Sunday evening supper served with Asiago bread.

Chef Jonathan: This is a fairly easy recipe, if you do all your prep at the beginning. Since there’s peeling, chopping, more peeling and dicing, it makes it very worthwhile to get your prep out of the way. Create your Mise en Place early to ensure a smooth and steady method. I only used about half the garlic cloves as stated, as I felt 40 was a bit excessive, and the taste was very enjoyable. I also like the finishing of the soup with cream, this is a very common and easy way to finish a soup, and it really creates a nice finish. Enjoy!

The recipe is from The Dairy Farmers of Canada and you can find it here: http://www.dairygoodness.ca/recipes/creamy-roasted-garlic-soup

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