Tomato Soap Melt And Pour

Summer Recipe: Zucchini Casserole

Once you start reaping the rewards of your garden, there isn’t a day that goes by that you are not knee deep in plants and picking something for dinner.

Today I will share my recipe for Zucchini Casserole. This dish I am sure will please any vegetarian's palate.

Your ingredients include two large green zucchinis, two medium size tomatoes, one medium Vidalia onion, two cups shredded mozzarella cheese, 32 ounces ricotta cheese, two eggs, grated cheese, fresh basil and parsley, garlic powder, butter, olive oil, salt and pepper.

The mandolin, and I don’t mean the musical instrument, is a fast slicing kitchen gadget. Set it to ¼ inch and slice the zucchinis. Change the setting to 3/16 of an inch and slice the onion. Turn to 1/8 inch and slice the tomatoes. Put each vegetable on its own plate.

Pre-heat the oven to 375 degrees.

Prepare a 9 x 12 inch glass Pyrex with non-stick spray.

In a sauté pan, add two tablespoons butter and turn to medium heat. Cook the onions till translucent. Remove from pan and set aside.

Add enough olive oil to coat the bottom of the same pan and place the zucchini in a single layer and lightly brown on each side. Carefully remove and put on a plate prepared with paper towel. Repeat until all the zucchini are pre-cooked.

To make the filling, combine 32 ounces ricotta cheese, two eggs, two tablespoons chopped fresh basil, six snipped sprigs of parsley, two handfuls of shredded mozzarella cheese, one tablespoon garlic powder, ½ cup grated cheese, salt and pepper in a large bowl.

Begin to layer the pre-cooked zucchini, the sautéed onion and sliced tomato. Spread the ricotta cheese on top of that and repeat the layers ending with the tomato. Sprinkle a generous amount of shredded cheese on top.

Place the casserole on a cookie sheet and set in the oven on the middle rack for approximately 45 minutes. If you insert a knife in the center it should be nice and hot. Remove from oven and let sit for 10-15 minutes.

If I recall correctly, the Fanny Farmer Cookbook Basic White Sauce was something we learned to make in the first few weeks of home economic class. We will prepare it with cheese to top our linguine pasta side dish.

To make this sauce you will need four tablespoons butter, four tablespoons flour, 2 ½ cups warm milk, salt and pepper.

Melt the butter in a saucepan and stir in the flour. Whisk constantly for two minutes or so.

Creamy Potato Soup Recipe

One of America's comfort food favorite, the potato soup is served everywhere, from diners to grill country. Hi, I'm Chef Jason Hill of Chef's Tips, and today we are a recipe for creamy potato soup is dressed with smoked Gouda. If you can not find smoked Gouda, a steakhouse secret to this creamy cheese is processed as Velveeta. Creamy Potato Cheese Soup 1 tablespoon dried basil 1/2 stick (4 tablespoons) butter 2 cups shredded smoked Gouda cheese 6 small red potatoes, diced and reserved in cold water to prevent browning 2 diced carrots 2 diced celery stalks 1 white onion, diced 1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed) 2 cups heavy cream 6 cups chicken broth Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes. Carefully pour in 6 cups chicken broth.Boil for 20 minutes, then add a roux with 4 tablespoons flour 4 tablespoons butter. Wait a few minutes to thicken the soup slightly. Add cream. Whisk and simmer for 20 minutes. Pour in the cheese and melt. After the cheese is melted, pour into bowls and season with salt and freshly cracked.

This recipe tomato soup comes from the wonderful restaurant Bistro Jeanty in Yountville, California. This is one of many recipes fantastic restaurant in the Napa Valley. You will need 2 1/2 lbs ripe/juicy tomatoes, 1/2 cup butter, 1/2 pound of onion, 6 garlic cloves, 1/4 c of tomato paste, 1 bay leaf, 1/2 Tb. pepper corns, 1 tsp. thyme, 4 cups heavy cream, 1 tbsp butter. Salt to taste, 1/2 tsp white pepper, 1 lb. puff pastry, 1 egg. Procedure: Melt the ½ cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add tomato paste and lightly “toast” the tomato paste to cook out the raw flavor the add tomatoes, and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain. Return the soup o the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer then remove from heat.

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