Wednesday, January 25, 2012

Here's yummy stuff for you (because it's been a while...)

Merry Christmas, Happy New Year, Have a great Robbie Burns Day and Gung Hay Fat Choy...

Yes. It has been weeks since I posted so to make it up to you (I'm talking to you Victoria) here is a delicious recipe for soup and crackers from my latest Style at Home magazine. Andrew has made the soup twice (sooo good) and the crackers once (literally as addictive as I imagine crack to be, delicious crack!).

Roasted Red Pepper and Totamto Soup:
(Serves 4-6)

3 red peppers
2 Tbsp extra-virgin olive oil (evoo)
3 cloves garlic, thinly sliced
1 cup diced sweet onion
1 tbsp chopped fresh rosemary
1 28oz can San Marzano whole tomatoes, with juices
1 cup water or veggie stock
1 tsp Maldon sea salt
1 tsp granulated sugar

Roast the red peppers. Heat evoo in large pot over med heat, add garlic, onion and rosemary and sautee for 10 min until all softened and fragrant. Add the roasted peppers, tomatoes and their juices, the water or stock and the sugar and salt. Cook for 20 min, stirring occaisionally. Puree the soup in small batches in a blender or food processor until smooth. Serve hot with chedder crackers!

Cheddar Crisps:
(makes 4 dozen)

1 cup all purpose flour
1 tsp each Maldon sea salt and smoked paprika
1/4 cup cold, unsalted butter, cubed
8 oz aged cheddar cheese, grated
3 tbsp cold water

Preheat oven to 375*F. Place flour salt, paprika, butter and cheese in bowl of a food processor. Pluse several times until mixture in crumbly and resembles cornmeal. Add the water and process until mixture forms a ball. Wrap the ball of dough in plastic wrap and chill for at least 1 hour. Divide the dough in half and roll out on a lightly floured surface to 1/8" thick. Cut into 1" squares. Bring excess dough together and re-roll until all the dough in used. Transfer squares to a parchment paper-lined baking sheet, placing about 1" apart. Bake 20-22 mins., until beginning to brown at edges. Cool completely and store in airtight container. (Eat them with the soup soooo good!!)

Andrew says to start making the cracker dough ahead of time due to the hour needed chilling, to make sure you roll the dough really thin and to cut the crackers like a grid not individual squares at a time.

Happy cooking!

Both recipies from Style at Home's Feb 2012 issue

Soup image via

Chedder Cracker image via