Archive for the 'Sarah Lasry' Category

27
Nov
12

Roasted Tomato Soup with Israeli Couscous


It’s winter and we need something hearty as we come in from a cold day. Soups have that marvelous quality of warming us up and make us feel good again.

From Sarah Lasry‘s The At Home Gourmet (page 66):

Roasted Tomato Soup with Israeli Couscous

Photo by: Joshua Shaub on page 67

There is nothing like a great tomato soup when I’m feeling blue and tired after a hard day’s work to perk me up. I usually take a big bowl of this soup, put on my pj’s, cuddle up in a bed and call it an early night. It makes a great, easy, quick supper when you are in a rush and want to serve something hearty.

NOTE: DO NOT REFRIGERATE your tomatoes! Cold temperatures ruin tomatoes. hurting their flavor and their texture. You can cut the acidity of your tomato soup by adding just a tablespoon of granulated sugar at the end of cooking.

For the Roasted Tomatoes:

  • 8 large tomatoes, halved and seeded
  • 2 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper

For the Soup:

  • 2 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 1 tsp cumin
  • 1 tsp curry powder
  • 3 tsp minced garlic
  • pinch kosher salt
  • pinch black pepper
  • 1 tsp cilantro (optional)
  • 1 carrot, sliced
  • 1 1/2 cups tomato sauce (or juice)
  • 5 cups vegetable stock 9or water)
  • 1 cup Israeli couscous

Preheat oven to 375-400 degrees

On a large baking sheet that has been sprayed with non-stick spray, lay your halved tomatoes face down. Drizzle olive oil lightly over the tomatoes and sprinkle a little kosher salt and pepper over them. Place in the oven for about 15-20 minutes.

Remove from oven and set aside to cool. when the cooked, chop up up the tomatoes into small chunks.

In a large soup pot heat the olive oil and saute the onions for a few minutes. Add all the spices to the onions and mix them well, making sure the onions are well cooked. Saute for another minute or two. Add the carrots to the onions and mix wel,; cook gently for 5 minutes and then add the chopped tomatoes and tomato juice. Bring the soup to a simmer and then add the vegetable stock and the couscous. Bring the soup to a full boil and cook until the couscous is soft and tender (about 20 minutes). Add salt and pepper to taste before serving.

NOTE: If you are short on time, substitute the roasted tomatoes with 3 cups of canned diced tomatoes (about 28 oz.)

Enjoy, gentle reader, enjoy!

CS

27
Apr
11

This Evening’s Radio Show and a Recipe


Right before Pessach we did a two hour show featuring various wine experts and distributors, talking about kosher wines from around the world. It ended with a half hour conversation with Chef Jeff Nathan of Abigael’s.  You can listen to the archived show here.

This evening our internet radio guest will be Chef Sarah Lasry. Mrs. Lasry is Food Editor at Binah Magazine, author of The Dairy Gourmet and The At Home Gourmet. For eight years she owned and operated Tastebuds, a very successful dairy restaurant in the Howell/Lakewood area in New Jersey. You can hear our conversation, at 8:00pm (Eastern Time) on BlogTalk Radio. To talk to our guest, or to comment, you may call in at: 714.333.3357, we will be on from 8:00 – 8:30pm.

Looking through her latest of cookbook, The At Home Gourmet, I found it well organized and easy to follow. It’s divided in seven sections (Amazing Appetizers, Simple Soups, Zestful Salads, Lazy Lunches, Delicious Dinners, Waist Watchers, Basic Desserts) )and has a well organized Index. Quite a few of its recipes are destined to become new favorites, among them some of the very decadent desserts.

While I’m a carnivore to the core, those who follow this blog also know that any recipe that calls for cheese is sure to get my attention. Therefore, out of the many mouthwatering recipes in this book, I thought the one below would be perfect…

So Cheesy Onion Potato Gratin

  • 1 large onion sliced thin
  • 2 tbsp.extra virgin oil
  • 2 lbs. Yukon Gold potatoes, sliced into thin rounds
  • 2 1/3 cups heavy cream
  • 2 tsp. Kosher salt
  • Fresh ground black pepper
  • 1 cup grated Mozarella cheese
  • 1 cup grated cheddar cheese
  • 1 cup bread crumbs
  • 4 tbsp. melted butter
  • Extra shredded Cheddar or Mozzarella for sprinkling
Preheat oven to 350 degrees.
In a skillet over med-high heat, saute the onions in olive oil until they have browned (about 4-5 minutes). In a sprayed 9 x 13 baking pan, layer the bottom with the fried onions. Then layer the potatoes over the onions, covering them completely and overlapping the potatoes one on top of the other.
In a small mixing bowl, whisk the heavy cream, salt, black pepper and both cheeses together. Pour the heavy cream mixture over the potatoes. In a separate bowl, add the crumbs and melted margarine, mix well and then spread generously over the top layer of potatoes. Sprinkle with a little more cheese and bake the gratin until it becomes bubbly, the top is brown and the potatoes are completely soft, about 20-30 minutes. Let gratin rest for about 15 minutes before serving.

Enjoy, gentle reader, enjoy! As for me I plan on pairing it tonight with a well chilled Balma Venetia 2006 Muscat Beaumes de Venise… can’t wait!

CS




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