Roasted Garlic Tomato Sauce

So many of my posts relate to my excess of tomatoes and this is no exception.  I used 12lbs of fresh tomatoes from my garden in this recipe and still have lots more tomatoes left.  Pomodoro Sauce is usually my favorite sauce over marinara because it is so light and has the distinct fresh tomato taste even when the tomatoes weren't picked right before putting them into you pot.  This is so delicious you don't even have to add sugar to the sauce.

I have only cherry tomatoes right now, but plum, roma, and beef will help you add some additional flavor to the sauce. 

Serves: 8

Ingredients:

12lbs of tomatoes 
6 Basil leaves with stems attached
Bunch of leaves and stems from a tomato plant
1 Tbs salt
1 6oz can of tomato paste
1 small onion minced
6 Cloves of Roasted Garlic *instructions on how to roast garlic follow*

Preheat the oven to 450 degrees.

1. Heat tomatoes in a large stock pot until all of the water is released (about 10minutes).  If you do not have a large enough pot work in batches.

2.  Cut off about 1/4 inch off of the top of the garlic head.  Place it into tinfoil and drizzle oil on top and place in the oven until brown about 30minutes.

3. If you have a food mill use it to separate the skins and the seed.  If you are like me and do not have a food mill, use a hand blender to blend the tomatoes and a mesh sieve to strain the seeds and skins saving the juice and pulp from the tomatoes.

4. In dutch oven or heavy bottomed sauce pan (large enough to fit the tomato juice and pulp in) cook the onion until translucent on medium-high heat.  Then add the tomato paste and roasted garlic and mix until the onion is incorporated.

5.  Add the tomato juice and cook at a simmer for about 40 minutes.

6. Add the tomato plant and basil leaves with stems attached and continue to cook for 10 more minutes to infuse their flavors. (if working in batches repeat this with the other batches)

6. Remove the tomato plant leaves and basil leaves and add salt to taste.

Serve on fresh pasta

Enjoy!!

Filler-Free Shrimp Burger with Wasabi Aioli

I recently had a shrimp burger at a small cafe and the waitress told me it was so good because it had no filler.  She said the chef pulsed the shrimp and than added chopped shrimp and that's why it was so good.  It was so good that only a few days later I had to try and make it myself, with some additions of course.

This is a shrimp burger which has no egg and no bread crumbs, it's held together solely by itself, which makes it much healthier and absolutely delicious.

Ingredients for Shrimp Burger:

2lbs of raw shrimp
1 tsp vegetable oil
1/4C of chopped scallions
1 shallot chopped
1/4C Chopped Celery
1 Tbs Fresh Grated Ginger
2 Tsp Minced Garlic
2 1/2 Tbs Soy Sauce
1 1/2 Tbs Fish Sauce
1 Tbs Rice Vinegar
2 tsp sesame oil

Ingredients for Wasabi Aioli:

1/2 C mayo
1Tbs of Wasabi (more to taste depending on strength of paste and spice preference)
1 Tbs minced garlic
1 Tbs Soy Sauce
1/2 Tbs of lemon juice
1/2 Tbs rice wine vinegar


1. Using a food processor puree about 1/4 of the shrimp until it creates a thick paste.  I felt this paste was a little to thick and thinned it out with some vegetable oil (about 1 or 2tsp).

2. Chop the remainder of the shrimp into quart inch to half inch pieces.

3. In a bowl combine the pureed shrimp, chopped shrimp, and remainder of the ingredients until well mixed and ingredients are evenly distributed.

4.  Form into hamburger sized patties and place on a plate in the refrigerator for at least 30 minutes.  This allows the patty to set, marinate, and hold its shape before cooking.

5. While the shrimp patties are setting make the wasabi aioli by whisking together all of the ingredients and allowing it to marinate as well.

6.  Heat oil on a large pan over high heat until sizzling.

7.  Add shrimp patties and cook on each side for about 5-7 minutes each until browned on the outside and cooked all the way through.

8.  Serve on toasted buns with the wasabi aioli and cucumber salad.

Enjoy!!

Grilled Lobster with Lemon Parsely Butter

It's the end of August so lobsters are on in season and on sale! Lobsters are all time favorite seafood followed by oysters, so I was very excited to see such affordable prices at my local supermarket. 

The grilling of lobsters creates a flavor profile and texture unmatched by boiling.  It simply elevates lobsters beyond what I thought lobster could be elevated.  

PS you still have to boil the lobster, but just par boil them.

Ingredients:

4 Lobsters and a sharp knife
1 Tbs Salt
1 Stick of Clarified Butter 
*to clarify butter simply cook butter in a sauce pan on medium low heat and skim off the top layer of fat once the butter has melted*
2 Tbs chopped parsley
1 Tbs of lemon juice
1Tbs minced shallots
1/4 Tsp Red Pepper Flakes


1. In a large covered pot bring 2 inches of water and salt to a boil and if possible put something such as a colander inside to not allow the lobster to touch the water.  

Although I have done little research, I have taken the word of many chefs and go with the "most humane way" to kill a lobster.  (Otherwise just stick them in the boiling water, but they may scream) 

2.  Put lobsters in the fridge so they are slower.  Then, stick the tip of the sharp knife in the crease just behind the head where it meets the body and cut straight down and then into the head though the middle of the eyes. This should kill them the most quickly and cut off their nerves so they don't feel the pain.  

**Tip: I wash the lobsters here because if you wash them after they parboil you lose some flavor**

3. Drop the lobster (or two if your pot can fit them) into the boiling water for two minutes each.

4. Take them out and allow them to cool.

5. Take off the entire claw at the joint that is connected to the body.

6. Cut the lobsters in half length wise.

7. Discard all intestines, brains, etc. 

8. Cook shallots until translucent and add lemon, parsley, red pepper, salt (if butter is unsalted), and melted clarified butter.  Reserve 1/4 of butter for later.

9.  Paint the lobsters with the butter and place on the grill flesh side down for 3-5 minutes so that there is a nice brown grill mark on the flesh.

10. At the same time place the claws on the grill and cook for 5-7 minutes on each side.  

11. Flip the lobster and allow to cook for an additional 3 minutes until the temperature reaches 135 degree F on the thickest part of the tail.
 
**TIP: a good way to determine this without a thermometer is ensure that that all of the tail meat is firm not hard by moving it slightly with your tongs.** 

12. Remove lobsters from the grill and use the remainder of the butter for dipping sauce for the claws.  


Enjoy!!

Tomato Soup

The reason this soup isn't "tomato red", is because it has some hidden veggies of carrots and onions inside.  It may change the color, but it does not make the soup taste like carrots at all.  In fact, carrots sweeten up the soup without having to put sugar in it.  

Serves 4
Ingredients  


 1 Tbs Butter
2 Large Carrots chopped
1 Small Onion diced
1 Tbs of Garlic minced
2C Chicken Stock 
3lbs of roughly chopped tomatoes (about 8 tomatoes)
3 Basil Leaf Stems
5 Fresh Basil Leaves Chopped
2 Tbs plain Greek Yogurt 
1/4C Parmesan Reggiano
Salt to Taste

1.  In a dutch oven or stock pot, melt the butter on medium heat until it browns 
2. Cook onion and carrots in the butter until softened (about 15 minutes) 
3. Add garlic until fragrant 
3. Add the chicken stock then the tomatoes and the basil leave stems to the pot
4. Bring to a vigorous boil
5. Lower heat and let simmer for approx an hour and a half.  Until liquid is reduced in the pot.
6. Blend using a hand blender, or placing the mixture into a blender in batches.
7. Stir in basil, Greek yogurt, and Parmesan Reggiano.  
8. Salt to taste

Enjoy!

Apple Butternut Squash Soup

This is an extremely healthy and surprisingly filling meal all on its own.  It is a low calorie comfort food that makes a cold winter night become suddenly warm from the inside out. 
 

Serves 6 
Ingredients for Soup
2 Medium Butternut squashes 
1Tbs Olive Oil
1/2 Tbs Minced Garlic
1 Yellow Onion
1 Granny Smith Apple peeled and cored
1 Tbs Butter
8 fresh sage leaves chopped OR 1/2 Tbs dried sage  
4 Cups low or no sodium chicken stock
2 Tbs Plain Greek Yogurt

1. Preheat oven 425°

2. Cut butternut squashes in half scoop out seeds and guts paint with olive oil sprinkle liberally with salt and pepper. 
Optional: save seeds for roasting  

3. Roast cut side up for 50 mins until caramelized brown and soft when cut into, flip over and continue to cook for an additional 10 minutes (60 minutes total) until very soft
Optional: Place reserved seeds onto roasting dish for the additional 10mins of cooking

4. Slice the onion and cube the granny smith apple and add minced garlic to a Dutch oven with butter and cook on medium high until the apple is soft (about 10mins)

5. Scoop out the flesh of the squash into the Dutch Oven with the apple and turn up heat to high to caramelize the squash a little more (about 4mins) 

6. Add 8 chopped fresh sage leaves or 1/2tbs of dried sage and 4cups low sodium chicken stock and cook a little longer until bubbling 

7. Add 2Tbs plain Greek yogurt

8. Puree by putting it into a blender in batches or use a hand bender 
Add salt to taste  
Optional: Finish with roasted seeds 

Enjoy!

PS If you do not want to dirty and additional pan for roasting you can peel and cube the squash (or buy it pre-peeled and cubed) and add it to the dutch oven after step 4 and let it cook until softened for about 40 minutes.

Cherry Tomato Sauce

 Cherry Tomato Sauce

Ingredients for Homemade Cherry Tomato Sauce  
About 1 Pint of Cherry Tomatoes
Salt and Pepper
2 Tbs Olive Oil
1 Tbs Dried Basil OR 4 leaves of fresh basil
4 Cloves of Garlic

Directions for Homemade Cherry Tomato Sauce
1.  Preheat oven to 400 Degrees
2. Cut all cherry tomatoes in half
3. Season liberally with oil, salt, and pepper.

4. Place seasoned tomatoes cut side down, onto baking sheet and cook for about 20-30 minutes until slightly browned.
Tip: Wrap in tinfoil and roast garlic on the same pan for about 4 minutes, set aside.
5. Take tomatoes out of the oven and allow to cool.
6. Once cooled, place into a blender with garlic, basil, and, if needed, a pinch of salt to taste.
7. Blend on medium speed, for a chunky tomato sauce.
8. Optional: place through a fine mesh strainer to remove tomato seeds.  I do not mind the crunch of the seeds so I skipped this step.  

Use over your favorite pasta or place at the bottom of some incredible Eggplant Rolatini!