Heirloom Tomato Soup

. This recipe comes from Chef Brandon Sharp of the Michelin Star Restaurant, Solage in Calistoga, CA.  A recipe like this warms the soul when the weather gets cold.

Heirloom_Tomato_Soup
Heirloom_Tomato_Soup

INGREDIENTS 1 yellow onion, medium dice 1/4 cup Olive Oil 1 bunch fresh basil tied with 4 sprigs of thyme and 4 sprigs of marjoram 2 cloves of garlic, minced 5 overripe heirloom tomatoes, cored and large chunked 1/2 TBSP salt 1 TSP balsamic vinegar 1/4 cup extra virgin olive oil

In a large saucepot, sweat onions with herbs in oil over medium low heat until tender. Stir in garlic and quickly add tomatoes and salt. Bring to a gentle simmer and cook for about 10-15 minutes or until tomatoes are broken down. Drizzling in balsamic vinegar, remove herbs and blend soup with a hand blender while pouring in extra virgin olive oil.

Chicken in Garlic and Shallots

. . . . .

INGREDIENTS 1 whole chicken, cut into 8 pieces (or 10 chicken thighs) 1/2 cup olive oil plus 2 TBSP olive oil 10 peeled garlic cloves 10 shallots, peeled and split Several sprigs of parsley, sage and thyme Salt and Pepper to taste

Preheat oven to 350ºF. Season chicken liberally with salt and pepper. Toss with 2 TBSP oil and brown on both sides in wide frying pan or skillet over high heat. Remove from heat, add garlic, shallots, herbs and remaining olive oil. Do not chop herbs. Bake covered in a dutch oven or covered baking dish for 1-1/2 hours.

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