West 104th Street Garden

November 14, 2011

Green Tomato Soup with Bacon & Brioche Croutons

Filed under: Recipes — by west104garden @ 12:09 pm
Tags: , ,

 
4 tablespoons unsalted butter
1 medium onion thinly sliced
1 teaspoon whole coriander seeds
2 garlic cloves, finely chopped
3 pounds green tomatoes, cored and roughly chopped (about 8 cups)
2 cups chicken or vegetable stock
1 1/4 teaspoon kosher salt, more to taste
freshly ground black pepper
4 ounces sliced bacon
2 slices brioche, cut into 1/2 inch cubes, about 2 ounces
1/3 cup creme fraiche (optional)
2 tablespoons fresh chopped dill
1 tablespoon honey or to taste
 
1. Melt butter in a large pot over medium high heat. Add onion and cook, stirring occasionally until translucent, about 5 minutes
2. Meanwhile lightly crush the coriander, either with mortar and pestle or side of a knife.  Add it to pot along with garlic and saute for 3 minutes longer.
3. Stir in tomatoes, stock, salt and pepper. Bring to a boil: immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.
4. Meanwhile fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper towel lined plate. Return skillet to medium  heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally until croutons are golden, about 5 minutes. set aside.
5. Using an immersion blender (or pureeing in batches in a regular blender) puree soup until smooth
6. Return soup to medium heat and stir in creme fraiche if desired, dill and honey. Cook until heated through, 1 to 2 minutes. Taste and add more salt or honey or both if desired. Ladle soup into individual serving bowls, crumble bacon over top and garnish with croutons.
 
6 servings
 

Advertisements

​Scalloped Green Tomatoes

Filed under: Recipes — by west104garden @ 12:07 pm
Tags: , ,

*from “The Gift of Southern Cooking”
(for 4 – 6 servings)
By Edna Lewis and Scott Peacock
 

4 large green tomatoes, washed, seeded, and cut into ½ inch pieces
1 small onion, finely chopped (1/3 cup)
1 teaspoon finely minced garlic
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon granulated sugar
1 teaspoon dried thyme
¼ teaspoon freshly grated nutmeg
3 slices white loaf bread, crusts removed, cut into ½ inch cubes
7 tablespoons unsalted butter, melted
 
Preheat the over to 375 F.

    Put the green tomato pieces, onion, garlic, salt, pepper, sugar, dried thyme, and nutmeg in a large nonreactive bowl, and toss well to distribute the onion and flavorings.  Scatter the bread cubes on a baking tray, and drizzle 4 tablespoons of the melted butter over them.  Toast them in the over until they are golden brown, about 8 -12 minutes.  Add the toasted bread cubes to the tomatoes, and toss.  Turn everything into a buttered 9 by 9 inch nonreactive baking dish, and place a piece of parchment paper directly over the surface.  Cover tightly with foil, and bake for 40 minutes.  Remove the cover and bake 10 minutes longer, basting if needed.  Serve hot.

Create a free website or blog at WordPress.com.