Sunday, September 23, 2012

Homemade Tomato Soup with Grilled Cheese Croutons

So I was watching the Chew this past week when Carla was making this soup that looked so amazing!! I told my mom she had to make it sometime and when I got home from work she was starting to make it :) I was so excited! So here is the recipe :)

Ingredients:
2 1/2 pounds ripe tomatoes (red or yellow) chopped
1 1/2 cup Yellow onion (chopped)
3 tablespoons extra virgin olive oil
2 garlic cloves
6 cup chicken stock
1/2 cup heavy cream
2 teaspoon thyme (fresh)
1 yellow pepper (chopped)
1 rib celery (chopped)
Salt and Pepper
2-4 basil leaves

Directions:
  1. In a medium pot, add the olive oil and sweat the onions, celery, and peppers. When the onions are soft and translucent, add the tomatoes, garlic and thyme, then simmer until the tomatoes are tender, about 20 minutes.
  2. Add the stock and simmer for about 20-30 minutes.
  3. working in small batches, puree soup in a blender with basil until silky smooth.
  4. Add cream and stir until heated through. Adjust seasoning with salt and pepper.
  5. For the grilled cheese croutons - place 2 slices of cheese inbetween 2 slices of white bread. Heat a nonsitck skillet over medium heat and add a dab of butter. Toast the grilled cheese sandwiches on both sides until golden brown and the cheese is melted. Squish the bread flat while it is toasting so it gets crunchier and flatter.
  6. Remove sandwiches from pan and slice into 1 inch croutons.
  7. Ladle soup into bowl and top with a couple of grilled cheese croutons.

Friday, September 14, 2012

Chocolate Devil's Food Cupcakes

Ingredients:
1 cup boiling - hot water
1 cup cocoa powder
1 cup brown rice flower
1/2 cup sorghum flour
1/2 cup potato flour
2 teaspooon baking soda
1 teaspoon xanthan gum
1/8 teaspoon salt
2 cups granulated sugar
8 tablespoons (1 stick) salted butter, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk

Directions:
  1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk the hot water and cocoa powder together.
  3. In another large bowl, stir together the brown rice flour, sorghum flour, potato flour, baking soda, xanthan gum and salt.
  4. Add the sugar and butter to the cocoa mixture. With an electric mixer on high speed, beat until a smooth, shiny mixture forms, about 30 seconds. Then beat in the eggs and vanilla extract on low-speed until incorporated.
  5. Add half of the flour mixture and beat on low speed just until combined; there may be dry spots. Add 1/2 cup of the buttermilk, ixing on low speed until just incorporated. Repeat with the remaining flour mixture and the remaining buttermilk and fill 4 more cupcake liners; set aside. Bake for 15-20 minutes, until the centers of the cupcakes are firm to the touch.
  6. Remove the cupcakes from the muffin tin and let them cool completely on a wire rack. Repeat with the remaining batter.
  7. Once the cupcakes are cool, use a small spatula or butter knife to ice them with your choice of icing. Store in an airtight container in the regrigerator for up to 5 days.

The icing I chose:
Chocolate Buttercream Icing:
Ingredients:
8 tbsp (1 stick) butter, at room temperature.
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 cup icing sugar
2 tbsp milk

Directions:
  1. In a large bowl, cream the butter with an electric mixer. Add the cocoa powder and vanilla. Gradually add the icing sugar, beating well on medium speed and scraping the sides and bottom of the bowl often. When all the sugar has been mixed in, the icing will appear dry. Add the milk and beat on medium speed until the icing is light and fluffy.
  2. Keep the bowl covered with a damp cloth until ready to use. For best results, also keep the bowl of icing in the refrigerator when not in use.
  3. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Bring back to room temperature and rewhip before using.