Rachael Ray Sourdough Croutons Food

QUICK CREAMY TOMATO SOUP

Steps:

• Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
• Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

TEX-MEX TOMATO SOUP AND GRILLED CHEESE

Steps:

• Preheat a griddle pan for the grilled cheese over medium heat.
• Heat a medium soup pot over medium-high heat, add the olive oil and melt 2 tablespoons butter into the oil. Add the garlic, onions, chipotle, adobo sauce and some salt and pepper. Partially cover the pot and cook to soften, 10 minutes or so. Stir in the tomato paste and cook until fragrant, 2 minutes, then deglaze the pan with 2 cups of the chicken stock and transfer to a food processor. Add the tomatoes and process until smooth. Pour the soup back into pot and add the remainder of stock. Simmer at a low bubble while you make the grilled cheese.
• Lightly butter 1 side of the bread slices. Make the cheese sandwiches with, and grill until crispy and the cheese melts.
• Stir the sour cream into the tomato soup and serve in shallow bowls with chives to garnish, and grilled cheese on the side for dipping.

SOURDOUGH CROUTONS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine melted butter, Italian seasoning, olive oil, and kosher salt in a large bowl; add bread cubes and toss to coat. Sprinkle Parmesan cheese over the bread cubes; toss to coat. Spread onto a baking sheet.
• Bake in preheated oven, stirring occasionally, until lightly browned, about 20 minutes.

HOMEMADE SOURDOUGH CROUTONS

Steps:

• Cut the loaf in half lengthwise and scoop out all the soft bread – DO NOT use the crust.
• Tear the bread into ½” to ¾” chunks.
• Whisk or blend together the oil, salt, pepper, garlic and mixed spices.
• Toss the bread chunks in the oil mixture, making sure that they are all coated.
• Preheat the oven to 300 degrees.
• Place them on a large baking sheet and place in a 300-degree oven for 15- 20 minutes, turning them ever 5 minutes, until they are golden brown.

SAN FRAN-CAESAR WITH SOUR DOUGH CROUTONS

Steps:

• Preheat oven to 325 degrees F.
• Heat garlic and oil over low heat and melt butter into the oil. Place the bread in a large bowl and toss with garlic oil and butter. Season with pepper, Parmesan and thyme. Spread croutons evenly on a baking sheet and bake until crisp and golden, 15 minutes.
• In the bowl you made the croutons in, combine garlic, lemon juice, hot sauce, Worcestershire sauce and mustard. Whisk in extra-virgin olive oil while mixing the dressing.
• Remove croutons and let cool. When you are ready to serve, add lettuce to the dressing in the bowl and toss to coat evenly. Add cheese, salt and pepper, croutons. Toss again. Adjust seasonings and serve, with or without anchovies.

CLAM BAKE STEW - RACHAEL RAY

Steps:

• Heat a large soup pot with the oil over medium-high heat. Add the kielbasa and brown for 2 minutes, then add the hash browns, onions, celery, bay leaf, thyme, salt, and pepper. Sauté and let the veggies soften up, stirring occasionally, for 10 minutes.
• Pat the shrimp dry and season by tossing in a bowl with the seafood seasoning.
• Add the corn, tomatoes, and stock to the pot and cover to bring up to a boil, 4 to 5 minutes. Add the shrimp and clams and replace the lid. Cook until the shrimp are pink and firm and the clams have opened, 5 to 6 minutes. Stir in hot sauce to taste, the lemon zest and juice, and the parsley.
• While the stew cooks, toast the English muffins. Rub the hot toasted muffins with the cut sides of the garlic, then butter the muffins and sprinkle with the chives. Chop the muffins into large dice.
• Serve the stew in shallow bowls topped with the muffin croutons. Place an extra bowl at each place to collect the clam shells.

CAULIFLOWER SOUP AND GARLIC AND CHEESE SOURDOUGH "DIPPERS"

Steps:

• In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.
• Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.
• Preheat broiler.
• Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses. Sprinkle a little paprika over toasts, then place under broiler until cheeses are melted and browned. Serve cheesy toasts with soup for dipping.

RACHAEL RAY'S TACOZAGNA

Steps:

• Preheat oven to 400°F
• Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil.
• Add the meat and brown, 5 minutes.
• While meat browns, grate the zucchini and carrots with a box grater.
• Add the vegetables to the meat and grate in the onion and garlic.
• Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables.
• Stir in beef stock.
• Grease a 8x13-" baking pan with vegetable oil.
• Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese.
• Repeat the layers twice and bake 10-12 minutes to brown cheese.
• Top with scallions, lettuce and tomatoes, cut into squares and serve.