Tuesday, 23 September 2014

Beecher's Tomato Soup!




I have told you many times how I shop at the Seattle Public Market, well friends, there is this fabulous cheese maker.............Beechers. Beecher's is a local favorite cheese, restaurant and snack shop! Beechers started as a idea right here in our Seattle Public Market in 2002, by Kurt Beecher. Beecher's opened it's doors in November of 2003 Beecher's has two cheese making locations now, Seattle and the Flatiron District in New York.



When I'm at the market, I can't help myself, I must go in for a cup of their famous Tomato soup, garnished with Parmesan cheese and a few of their homemade herb croutons.....YUM!!! In fact double YUM!!! Fall is here, it is time for soup! I am offering you a soup that is so good and takes about 20 minutes to make!! Let's run...not walk to the grocery and make this for dinner!



 
BENNETT’S BISTRO TOMATO & BEECHER’S FLAGSHIP CHEDDAR CHEESE SOUP 


Makes about 6 cups of soup.

2 TBS. unsalted butter
1/2 medium onion, diced
1 28-oz. can plus one 14 1/2-oz. can of crushed tomatoes in puree
3/4 tsp. white pepper
3/4 tsp. kosher salt
10 oz. (2 1/2 cups) grated Beecher’s flagship cheddar cheese *(you can purchase at most grocery stores, at Pasta and Company, or on line Flagship Cheese)
2 1/2 cups water
1/2 cup heavy cream 

In a large saucepan over medium heat, melt the butter. Add the onion and saute until soft but not brown, about 4 minutes. 



Add the crushed tomatoes, water, pepper and salt. Bring to a low boil, reduce to low and simmer, uncovered, for 5 minutes, stirring occasionally. 



Add the cheese and cream and stir until the cheese melts, about 2 minutes. Serve hot. 



 This soup will keep covered in the refrigerator for up to five days or in the freezer for up to six months. Gently reheat over low heat, stirring frequently to avoid burning.


With over 1,600 cheeses entered from 248 cheesemakers, five of Beecher's cheeses took home awards at the 2014 ACS Annual Competition.

Winning cheeses include- Marco Polo Reserve (1st), Cheese Curds (1st), Yule Käse (2nd), Flagship Reserve (3rd), and 4-year Aged Flagship (3rd).


*If you cannot get the Beechers Flagship, use a sharp cheddar. The flavor is similar but, it doesn't melt as quickly. 



This Summer has been full of family and friends. This picture is one I took on a family dinner at my son's home. My adorable Grandson Cooper Owen is a delight! He loves the new Radio Flyer car!




Wednesday, 17 September 2014

Risotto with leeks, shitake mushrooms and freshly shaved truffles




The truffle is well-loved in our family and gets featured quite often, when any one of us can get our hands on them. My daughter-in-law, Amy and son Dustin were able to purchase a black truffle at the Seattle Public market last week and oh boy, did we have a feast!! Dustin shaved the fresh truffle over his perfectly grilled steaks and I created a new risotto using shitake mushrooms, shallots and leeks. Making mushrooms and truffle the hero of your dish means big bang for your buck because they were made to ooze flavor, and are best friends with good old staples such as pasta, risotto and ciabatta. And also, risotto is made for feeding people you love, and that’s just what we needed when we had a merry rabble of family round for dinner and a Seahawks game on Sunday afternoon.

Monday, 8 September 2014

Grilled Baby Bok Choy with Miso butter


Last week we had friends fly in from Scottsdale to go with us to Lake Chelan. We had a great time touring wineries, hiking and eating. One night we ate in and watched the Seahawk football game. I made a marinated flank steak, fried rice, and gave Ruth some baby Bok Choy to grill. Oh boy was it good! We didn't have the Miso and improvised, however, I have given you the recipe with the Miso. I had brought some Schilling Monterey chicken seasoning, and we used that to make the butter for the Bok Choy, it was good, but, the Miso is much better. I recreated the dish again with the Miso a day ago. I bought "Brown rice Miso", you can use which ever suits you or you have in your refrigerator. I wrote about each of the Miso's below.

Wednesday, 3 September 2014

Tomato Feta Tarts!



Summer Tomatoes? We still have tomatoes coming ripe on the vine, fast and furious!! This week I'm offering another way to use those plump, juicy tomatoes!! I decided to show off my beautiful tomatoes in a tart! YUM!!

Wednesday, 27 August 2014

Grilled trout with Green tomato salsa!





Do you have a over abundance of tomatoes? Well, I know quite a few of you do, as I have been getting e-mail after e-mail of readers asking if this is an unusual year. Well, it depends where you live. Here in the Pacific Northwest, we are having a record amount of sun, so, we are having a record number of tomatoes and various other vegetables!

Wednesday, 20 August 2014

Gazpacho shots! Figure friendly!






The tomatoes are coming fast and furious! Just in time for the load, a tasty gazpacho soup! With these steamy August days and a ton of tomatoes what could be more perfect! Since I don’t can my tomatoes, I mostly make sauce, soup, Rustic Tomato Tart, sandwiches and salads. We eat lots and lots of fresh tomatoes in salads, on bagels, in sandwiches (best BLT ever), but the gazpacho is probably my favorite way of eating fresh tomatoes.

Wednesday, 13 August 2014

Cilantro lime taco's- Nordstrom




I've been enjoying Cilantro lime tacos when I am shopping at Nordstrom this Summer. These bright, flavorful and light tacos with a tangy vinaigrette are just the ticket for a light flavorful lunch. I looked up the recipe to share and wha la, I found it!! This is an easy-to-follow recipe that was developed by corporate chef, Michael Northern, and his small army of chefs. It is so delicious and perfect for a Summer dinner outdoors!