Gastronomous

It’s the end of the season, and we are surrounded with over-ripening tomatoes! We can also feel to cool in the air and a warm bowl of soup with a nice slice of panini bread with mozzarella just hits the spot!  Think of it as the grown-up version of the canned tomato soup and grilled cheese…. yummy wasn’t it?

 The taste of vine-ripened, over-ripened or just less that perfect tomatoes shines in this recipe! Basil gives a hint of sweetness and sophistication. Top with a couple of grinds of fresh white pepper and you are set for an evening of delight!

Ingredients:
2 lbs ripe tomatoes, peeled cored and chopped
2 cups chicken broth ( look for low sodium and soy free)
1 shallot chopped
1 Tbls olive oil
1/2 cup heavy cream 
4 springs fresh basil
1 tsp balsamic vinegar
In a large soup pot, sauté the shallot with the olive oil, till soft. Add the tomatoes, the broth. Tie the basil together with twine and add to the pot, add salt and pepper to taste. Bring to a boil over medium heat till reduced by one fourth. Let cool and remove the basil.
Once cool puree the soup in a food processor, or use an immersion blender. Place back in the pot and bring to a simmer, turn off the heat and stir in the cream and the vinegar. Taste again for salt & pepper.
ladle into serving dish and garnish with fresh basil

Are you craving for something simple and quick  to make that is also delicious, slightly exotic and will not blow your diet?  Then our blackened chicken is for you! No it’s not a 5-alarm fire hot cajun dish! We “blackened the chicken with some balsamic vinegar!

Make a batch for lunch or dinner, or simple serve as an appetizer 

Ingredients: (For each serving)

2 plum tomatoes, coarsely chopped
1 skinless boneless chicken breast, cut in strips
2 Tbls oil
2 Tbls balsamic vinegar
1 scallion coarsely chopped
1 tsp fresh lemon thyme*
1/4 tsp cayenne pepper
salt & pepper to taste

In a cast iron skillet or heavy sauté pan, cook chicken with oil pepper and vinegar till slightly blackened. Meanwhile prepare the salsa by mixing the tomatoes the scallion and lemon thyme together. Taste for salt.
Place the skillet on trivet, spoon salsa on top. Sprinkle with grated jack or cheddar if desired.

*If you cannot find lemon-thyme, replace with regular thyme and 2 Tbls lemon juice

Ahh… fall is here and is more telling that the aroma of one the most beloved  sweets of America’s Traditional Cuisine that  Pumpkin Pie? Maybe apple pie…:)

Our extra rich favorite, has the added cream, which makes it scrumptious and foolproof! It is so decadent that a small portion will satisfy the sweetest tooth!  If you are cooking for a big crowd (12+) make two just to be on the safe side.

We used canned pumpkin, but if you have fresh or frozen, make sure you have 2 cups. We also found that baking the pie at the high temperature recommended  in other recipes  would make the top “crack”.  Our solution: start with a 425 degree oven, then reduce to 325, and presto! no more “cracks”!

Just let cool before serving, enjoy with an optional dollop of cream or ice cream , or if just grown -ups pair with a nice spiced wine.

Ingredients: for 1 pie

1 pie crust
1 16 oz can of pumpkin
3/4 cups of sugar
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground allspice
3 eggs beaten
2 cups heavy cream

Heat oven to 425 degrees. Place pie crust in pie tin, poke the bottom with a fork and cook in the oven till slightly golden, (20 minutes). Meanwhile, in a large bowl mix the pumpkin with the ground spices and the sugar, add the eggs and the cream, continue to mix till uniform.

Pour mixture into baked pie crust and bake for 15 minutes, reduce the heat to 325, and continue to cook for 40 minutes. We found that the top would not “crack” by reducing the temperature
Let cool before serving, enjoy with spiced wine.