Chunky Tomato N Grilled Corn Bisque Food

CHUNKY TOMATO-BASIL BISQUE

Steps:

• In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

CHUNKY TOMATO 'N' GRILLED CORN BISQUE

Steps:

• Melt 1 tablespoons butter with oil in a Dutch oven over medium heat; add shallots, and sauté 3 to 5 minutes or until shallots are tender.
• Stir in garlic and tomato paste, and sauté 1 minute.
• Add tomatoes, sugar, and basil, and sauté 3 minutes.
• Add chicken broth, salt, and pepper.
• Cover and bring to a boil.
• Reduce heat to low; uncover and simmer, stirring often, 30 minutes.
• Stir in 3/4 cup cream, and simmer, stirring often, 15 minutes.
• Meanwhile, combine crumbled blue cheese and remaining 3 tablespoons butter in a small microwave-safe bowl.
• Microwave at HIGH 25 seconds or until cheese melts.
• Whisk until well blended.
• Brush mixture evenly onto corn.
• Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°).
• Arrange corn on cooking grate, and grill 12 minutes, turning every 3 minutes or until done.
• Let stand 5 minutes.
• Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
• Discard cobs.
• Stir kernels into soup.
• Ladle soup into bowls, and drizzle evenly with remaining cream.
• Garnish, if desired.

INSTANT POT CORN ON THE COB

Steps:

• Place water in bottom of IP. Insert trivet (in husk).
• For buttery flavor, husk corn and put it directly in the water.
• set time for 3 minutes.

CHUNKY TOMATO-BASIL BISQUE

Steps:

• In large saucepan, saute the celery, onion and red pepper in butter for 5 minutes or until tender.
• Add tomatoes and tomato paste; bring to a boil.
• Reduce heat, cover and simmer for 40 minutes.
• Remove from heat. Stir in basil, sugar, salt and pepper; cool slightly.
• Transfer half of soup mixture to a blender.
• While processing, gradually add cream; process until pureed.
• Return to pan; heat through but do not boil.

SPICY TOMATO BISQUE WITH GRILLED BRIE TOAST

Steps:

• Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside.
• In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
• Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
• To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.

LOBSTER CORN BISQUE

Steps:

• Melt butter and olive oil in a stock pot over medium heat; add celery, garlic, onions, shallots, salt, and cayenne pepper.
• Cook and stir for 5 minutes to release juices and soften vegetables - make sure garlic doesn't brown or the flavor may be bitter.
• In a blender, add Marsala wine, lobster base, and 1 cup of the water; and blend.
• Add the sauteed vegetables to the blender and puree until smooth.
• Pour blender contents back into stock pot, and add remaining 2 1/2 cups water, bay leaves, and corn.
• Bring to a boil.
• Add the cream and half and half, and simmer for 20-30 minutes - try to keep it from boiling; you want a gentle simmer.
• Add green onions and lobster/crab meat, and simmer for 10 more minutes.
• Serve with oyster crackers and enjoy.
• I will put this in a 6 quart crock pot to bring it to soup parties or potlucks.

CORN AND TOMATO BISQUE

Steps:

• Roast the jalapeño on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.
• Transfer the jalapeño to a bowl, cover with plastic wrap and let steam for 10 minutes.
• Peel, core, seed and finely chop the jalapeño.
• In a small bowl, combine the jalapeño with the vinegar and sugar and stir until the sugar dissolves.
• Melt the butter in a large, heavy saucepan.
• Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.
• Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.
• Add the stock and simmer until the corn is tender, about 15 minutes.
• Season with salt and pepper.
• Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.
• Return the puree to the soup.
• Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through.
• Ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeño and a drizzle of the chile vinegar.
• Serve hot.
• Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days.
• Reheat before proceeding.