Show 05.09 Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3
Tomato Basil Soup & Ham and Cheese Puff Sandwich Guest Chef Jeff Lavia
Tomato-Basil Soup Serves 6
3 Tablespoons EVOO 2.5 lbs ripe, fresh tomatoes chopped (you can also used canned whole tomatoes) Salt and pepper to taste 2.5 Cups good organic tomato sauce 2.5 Cups good chicken stock 1 Tablespoon Balsamic Vinegar 1 Cup fresh basil leaves, stems removed 1 Cup heavy cream
In a heavy bottom dutch oven over medium heat, drizzle the EVOO. Add the tomatoes, a pinch of salt and pepper, the tomato sauce, chicken stock and balsamic vinegar. Let simmer for 10-15 minutes or until the tomatoes start to "disappear." Add the basil and blend with a hand/immersion blender until a nice, smooth consistency is reached. Add the heavy cream and serve. Garnish with fresh basil. ***The soup can be made the day before by doing everything up to adding the heavy cream. Right before you serve the soup warm it on the stove and add the heavy cream.
Oven-Baked Rosemary-Ham and Cheese Sandwiches Serves 6
1 17.3 oz. package frozen puff pastry sheets Flour 1/4 cup good dijon mustard divided in half 1/2 lb rosemary-ham, sliced deli thin 1/2 lb gruyere cheese, sliced about 1/4 inch thick 1 Egg, beaten 1 Tablespoon water
Preheat oven to 400 degrees. On a large cutting board sprinkle some flour. Take the thawed puff pastry sheets and lay them out on the floured surface. Dust a rolling pin with some flour and roll the puff pastry from the center to the edges to flatten it a little. Turn one sheet of puff pastry so that it looks like a diamond in front of you. To one half of the puff pastry add half of the dijon and spread to cover it. Layer half of the ham (a 1/4 pound) and then half of the cheese (a 1/4 pound) on top of the mustard. Don't let the ham get closer than an inch to the edge of the puff pastry. In a small bowl add the water to the beaten egg to make an egg wash. With a pastry brush, spread the egg wash along all four edges of the puff pastry. Fold the empty half of the puff pastry sheet over the half with the ham and cheese and press the two halves of puff pastry together along the edges with the egg wash. Crimp the edges together with a fork. Brush the top with some more egg wash to achieve a golden brown crust. Cut two small slits on top of the puff pastry to let the steam escape. Repeat with the other sheet of puff pastry. Put the sandwiches on a parchment paper lined sheet tray and bake for 20-25 minutes or until golden brown. Remove from the oven and cut into wedges. ***This can be made the day before you want to serve it and baked right before you want to serve it.
Yogurt-Granola-Berry Crunch Parfaits with Lavender Honey Drizzle Serves 6
1 Quart vanilla low-fat yogurt 2 Cups good granola 2 Cups fresh, ripe assorted berries 1/4 Cup lavender honey
Among six glass cups add a layer of yogurt, a layer of granola and a layer of berries. repeat one more time. Drizzle the top with lavender honey. Serve ***These can be made a couple hours in advance.