Main Course: Roasted Tomato & Fennel Soup

the weather in NYC can be harsh - the Summers are sticky, and Winter can stick around for a lifetime. this past week we went from the low 30's to the mid 60's and back down to 34º, all in a matter of a week. tonight the wind picked up to 60 mph, and gave a blistering sting when it hit your face. we went out to take photos of "Flat Stanley", and on our way home we decided to have some homemade tomato soup, and a sandwich on crusty bread.

i decided to make "Roasted Tomato & Fennel Soup", it was perfect! it warms you up and goes down smooth. Hope you enjoy the recipe, and please stay out of the wind.

Step 1: You'll Need the following ingredients: 2.5 lbs of Tomato's (Cored, halved, & Seeded), 2 cloves of Garlic, 1 med. Fennel Bulb washed, cored, & Cubed, 1 med. Yellow Onion Chopped, 2 Cups of Chicken Stock, and 1/2 cup of Whole Milk.

Step 2: Place Tomato's on a rimmed baking dish, coat with Olive Oil and Broil for 8-10 minutes

(until Skin is blackened). Remove, Let cool for 2 minutes and remove, and discard skins.

Step 3: Saute Onion, Fennel, and Garlic in Olive Oil over med. Heat till Onions are tender.

Step 4: Add Stock, Tomato's, and a Pinch of Salt and let simmer till tomato's are cooked.

Transfer to a Blender in batch's and Puree' - Return to pot, and add Milk. Let thicken and Serve.

i chose to serve mine in Mugs w/ Swiss, Sharp Cheddar, & Avocado on Toasted Ciabatta.

*All ingredients used were Organic

Main Course: New England Clam Chowder

once the new year hits in NY things start to quieten down - the stores are less crowded, the streets go back to normal faces, and the weather gets nasty. when i say nasty, i mean it in all the best ways. i love nothing more than a snowy day - especially the Big chunks of snow, and all you want to do is curl up indoors, watch a good movie and eat something warm.

Well this past Sunday the high was 27º, and we did just that. We made Organic Clam Chowder w/ Homemade Beer Bread (the bread is a southern favorite, and will appear in a post this month). i think you might like this and here is the recipe!

Step 1: This is what you'll need: 3 cans of Clams, 1cup of diced Celery, Onion, and Carrots, 2Cloves minced garlic, 2 Potatoes, 1/2 Quart Almond Milk, and 1can of Coconut Milk, 3/4 Cup Flour, 1 Tbs of Red Wine Vinegar, 3/4 Cup Butter*

Step 2: in a large skillet fry bacon (the bacon is optional)

Step 2: Once Fried Add Garlic, Onion, Celery, Carrots, and Potatoes; Lightly saute

Step 3: Drain your Clam Juice over the vegetables and bacon (from all 3 cans),
saving the clams aside

Step 4: add water till all vegetables are covered -
cook till potatoes are tender

Step 5: In a Dutch Oven Melt Butter on Med Low adding Flour,
Coconut Milk, and Almond Milk.
Whisk together till smooth and allow to cook down till thickened (about 5 minutes)

Step 6: Transfer vegetables and juice from skillet into Cream Mixture
and heat through - Careful NOT to boil

Step 7: Turn off the heat, add Clams and mix well


Step 8: Add your Red Wine Vinegar and Stir
ENJOY!

* i recently stopped using Cows Milk butter and replaced it with Goats Milk Butter -
this was a personal decision - and here is the brand i use...

Organic Butternut Squash Soup

i cannot think of a better First Recipe to our blog than Organic Butternut Squash Soup. i made this soup recently for a friend of ours - and instead of writing it down line for line, i decided to do a photo tutorial.

For this recipe you will need: 2 Butternut Squash, 2 Granny Smith Apples, 1 Lg Onion, 3 Cloves Garlic, Cinnamon, Ground Cloves, Cayenne Pepper, Salt, Nutmeg, 2 Tbs Butter, 4 C. Chicken Broth, 2 C. half & half. i served with a Hot Crusty Bread before our main course.

Step 1: Cut

Butternut Squash in 1/2 lengthwise

Step 2: Remove & Discard Seeds/Pulp with Spoon

Step 3: Lay Squash on Baking Pan face down (i put mine on wax paper),

and Bake for 45 minutes at 350º

Step 4: When finished, Remove Squash from Skins and Place in Bowl.

Be Careful not to Burn Your Fingers!

Step 5: For the Next Step you'll need the Following Ingredients...

Step 6: Mince the Garlic, Dice the Onion, and Chop the Apples (2)

it's important to let the Garlic & Onion Sweat 2 Minutes before cooking

Step 7: Place 2 Tbs of Butter in Dutch oven and Saute Garlic and Onions

till tender on Medium (it's important to cook at a moderate level)

Step 8: Once Onions are Tender, Add Squash & Apples

Step 9: You will need these items for the next steps....

Step 10: Now Add 4 Cups Chicken Broth and stir.

Once Mixed well let simmer till Apples are Tender.

Step 11: i usually Cover Mine, but not fully....

Step 12: Now Add the Following Spices...

They will darken the soup, but no worries it will lighten back up when we add the half & half

Step 13: Now Transfer to Blender in Batches, but make sure to take off the

center cap and cover with a dish towel before blending.

This will help to stop any explosions while pulverizing

Step 14: Transfer back to Pot, and add 2 Cups half & half.

Stir in and simmer till ready to serve... ENJOY!

Photos By: D. Ybarra