Recipe of the Day - Rustic Spanish-Style Tomato Soup

This was dinner tonight at our house... I am too tired some days to come up with fantastic or extravagant meal ideas, plus the kids don't eat my best meals anyways. Tonight I wanted them to get some good calories so I added sausage to the recipe. It's delicious and hearty and best of all, it's super easy.

Rustic Spanish-Style Tomato Soup 

Ingredients:

2 onions, roughly chopped

2 Tbsp olive oil

4 stalks celery, cut in half lengthwise and roughly chopped

2 large cans plum tomotoes

2 cups water

1 Tbsp rubbed sage

1 Tbsp marjoram or oregano

4 each bay leaves

2-3 tsp salt

1 1/2 tsp black pepper

2 cups 35% cream (or substitute 10% if you must)

Instructions:

1. Heat olive oil in a large soup pot until hot. Add onions and celery and saute until onions are translucent, about 5-10 minutes.

2. Meanwhile crush the tomatoes by hand or using a potato masher, making sure there are no big pieces left. Add all the other ingredients except the cream. Simmer for 20 minutes to infuse.

3. Add cream, simmer another 5 minutes and serve right away or place in the fridge for several days. Note: This soup is delicious with the addition of sausage which can be removed from the casing and sauteed along with the onions and celery. Yield: 8 servings

Recipe of the Day - Charred Corn Salad with Basil and Tomatoes

Charred Corn Salad with Basil and Tomatoes

A great recipe for this time of year. Courtesy of Bon Appetit

Ingredients:

12 ears of corn, husked

6 Tbsp olive oil, divided

1 cup thinly sliced red onion

2 large tomatoes, chopped

1 cup (loosely packed) fresh basil leaves, large leaves torn

1/3 cup (or more) fresh lime juice

2 Tbsp chopped fresh thyme

Kosher salt, freshly ground pepper to taste

Instructions:

1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 Tbsp. oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.

2. Place onion in a strainer and rinse with cold water to mellow its flavour. Drain well. Mix onion, remaining 5 Tbsp. oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

Recipe of the Day - Southern Style Sweet Tea

With Spring weather finally here I am inspired to add ice to all my favourite beverages again. Here is a sample recipe from our Southern Fare Cookbook. This is how they make iced tea in the South and it is fabulous! This coming May 12th is our Public Southern/Cajun Class here at TKD and there are spaces still available. To sign up just head to the Schedule and Fees Tab and Register through PayPal.

Ingredients:
3 family-sized black tea bags (or 12 individual tea bags), like Lipton or Tetley
4 cups water, plus more to fill the pitcher
1 cup sugar
Mint or lemon slices, optional to serve

Instructions:

1. Bring 4 cups of water to a boil. Remove from heat.

2. Steep the tea for 5 minutes. Dunk the tea bags a few times in the water to fully hydrate, then leave submerged with the strings hanging over the side of the pot. After 5 minutes, remove the bags and discard.

3. Add the sugar to the tea. Stir until the sugar is completely dissolved. Pour the tea base into the pitcher. If using multiple pitchers, divide the tea evenly between them.

4. Top off the pitchers with water. Add another 3 quarts of water to make a gallon of sweet tea.

5. Refrigerate until very cold. Chill for at least 4 hours or, ideally, overnight. Serve over ice. Add a sprig of mint or a slice of lemon, if desired! The sweet tea will keep refrigerated for about a week.

Recipe of the Day - Fruit Cobbler

Fruit Cobbler

The humble cobbler can be called by various names such as tart, pie, torte, pandowdy, grunt, slump, buckles, crisp, croustade, bird's nest pudding or crow's nest pudding. This simple dessert is based on seasonal fruits and berries, and should you lack fresh you can easily 'cobble' together whatever is at hand. Serve with ice cream for a perfect ending to any meal.

Ingredients:

4 Tbsp butter

3/4 cup all-purpose flour

3/4 cup sugar

1 tsp baking powder

1/4 tsp salt

3/4 cup milk

2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)

1 Tbsp sugar

Instructions:

1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.

2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.

3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tbsp of sugar.

4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.