Sunday, June 14, 2015

A Bisque And A Tartine

Tomato, Roasted Sweet Peppers & Shrimp Bisque

Start by roasting one each red and orange sweet bell pepper.  You do this my placing them on a rack (not the rack, but a rack inside a baking dish) under the broiler for about 8 minutes at 550˚--3 inches from the heat source, and monitor.  You want to pull them when they start to burn on the edges, but a little but of burn is a okay.

Next quarter and remove the seeds from 3 large tomatoes.  Place them in a blender.  Add 3 stalks of celery cut into 2 inch lengths and 6 scallions also cut into 2 inch lengths.  A little clump of fresh parsley, say 6 sprigs a little salt and some freshly ground black pepper.  Add the roasted peppers and then a cup of water and blend well.

Pour contents into a soup pan and add one can of Zesty Diced stewed Tomatoes (I like the Del Monte ones) and slowly bring to a low boil.  Let simmer and stir regularly until the foam cooks away.  During this time, add Shrimp (I like the popcorn sized ones) and a teaspoon of lemon zest and the juice from half a freshly squeezed lemon.  I also chopped up some celery greens and tossed them in too.  That's the think with soup.  You can always improvise!

Spinach and Pancetta Tartine

Tartine is just a fancy word for an open face melt.

I used a good ciabatta bread cut thick.  Then I applied some good Dijon Mustard, Fresh chopped Spinach, and sprinkled with cooked Pancetta (you can use crumbled bacon, too).  Lastly I shredded some Jarlsberg Cheese and toasted/melted it under the broiler for 3.5 minutes.


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