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Soda Rock Farms Heirloom Tomato Bisque
&
Vella White Cheddar & Bacon Panini
Soda Rock Farms Heirloom Tomato Bisque
Makes 8 8ounce portions
Ingredients:
12 Large Soda Rock Farms Heirloom Tomatoes (mix of red & yellow varieties)
4 Tablespoons Olive Oil
3 Cups Yellow Onions, julienne
1 Cup Whole Garlic Cloves, peeled and smashed
1 Teaspoon Dried Oregano
1 Teaspoon Dried Thyme
2 Cup Roasted Vegetable Stock
2 leaves Bay Leaf
2 Cups Heavy Cream
To Taste Kosher Salt & Fresh Ground Black Pepper
Method:
Pre heat the oven to 425 degrees. tomatoes in 2 tablespoons of olive oil, kosher salt and black pepper. Place tomatoes on a sheet
tray and roast in the oven until skins are blistered and tomatoes have released their liquor. Meanwhile sweat the onions & garlic in
a large sauce pot with 2 tablespoons of olive oil until the onions are translucent. Add roasted tomatoes (crush in the pot) and all
tomato liquor to the onion and garlic mixture as well as the vegetable stock, oregano, thyme and bay leaf. Allow tomato/onion
mixture to simmer for 1 hour stirring occasionally. Remove the bay leaf. Puree the mixture with the stick blender. Add the heavy
cream and bring the soup back to a boil. Reduce to a simmer and allow to reduce slightly. Put mixture through fine strainer then
bring back to a simmer until a light silky texture. .
Vella White Cheddar & Bacon Panini
Yields: 10 Sandwiches
Ingredients:
20 Slices Costeaux Sourdough Bread
As Needed Unsalted Butter, softened
2 Tablespoons Wine Barrel Bacon Aioli (recipe below)
20 Slices Vella White Cheddar Cheese
As Needed Unsalted Butter, softened
Method:
Spread butter on one side of both pieces of the sourdough slices, place that side down. Spread 1 tablespoon of aioli on each piece
of bread, Add two slices of white cheddar and close the sandwich. In a panini press cook the sandwich until warm and melted in the
center and enjoy!!!