Tuscan Tomato White Bean Soup

Posted on January 4, 2017 by admin
Tuscan Tomato White Bean Soup
Yields 8
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 3 Tablespoons (45 ml) extra virgin olive oil
  2. 1 large onion, peeled, chopped
  3. 5 garlic cloves, peeled, roasted
  4. Salt, to taste
  5. 2 Tablespoons (30 ml) tomato paste
  6. 2 pounds (908 g) Roma tomatoes, quartered
  7. 2 (15 ounce) (425 g) cans white beans, drained, rinsed
  8. 4 cups (960 ml) vegetable broth or chicken broth
  9. 1 cup (240 ml) water
  10. 1 sprig rosemary plus 1 teaspoon chopped leaves
  11. ¼ teaspoon crushed red pepper flakes
  12. 4 cups cubed ciabatta bread, about 4 ounces (114 g)
  13. 2 ounces (55 g) shredded mozzarella cheese
Instructions
  1. Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, water, rosemary sprig, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
  2. Discard the rosemary sprig. Working in batches, carefully ladle the stovetop soup into the container of your Vitamix and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
  6. Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella.
  7. Bake until croutons are golden brown, about 10 to 15 minutes.
  8. Top each bowl of soup with the croutons and serve.
  9. This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
Notes
  1. © 2017 Vita-Mix Corporation
Adapted from Vitamix
Adapted from Vitamix
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Beef Bourguignon

Posted on January 4, 2017 by admin
Beef Bourguignon
Serves 6
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Total Time
2 hr
Total Time
2 hr
Ingredients
  1. 5 slices thick-cut smoked bacon, cut into ½ inch pieces
  2. ½ lb. crimini mushrooms, stems removed and cut into quarters
  3. 2 ½ lbs beef chuck roast, cut into 1-inch cubes
  4. 1 cup beef broth, divided
  5. 3 TBSP all-purpose flour
  6. 2 large carrots, peeled and cut into ½ inch pieces
  7. ½ lb whole pearl onions, peeled
  8. 3 cloves garlic, peeled
  9. 1 TBSP tomato paste
  10. 1/3 cup brandy
  11. 3 cups red Burgundy wine (or Pinot Noir)
  12. 1 bouquet garni
  13. Salt, to taste
  14. Freshly ground pepper, to taste
  15. Chopped parsley for garnish
Instructions
  1. Heat the Staub Cocotte over medium heat. Add the bacon and cook until crispy, stirring often, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the mushrooms to the cocotte and cook until golden and just tender, stirring occasionally, 3 to 5 minutes. Using a slotted spoon, transfer the mushrooms to the plate with the bacon.
  2. Season the beef generously with salt and pepper. Over medium-high heat, warm the cocotte. Working in 3 batches, brown the beef on all sides until golden brown, 5 to 7 minutes per batch, adding oil as needed.
  3. Transfer the beef to a plate. After the last batch of beef is browned, deglaze the cocotte with ½ cup of beef broth, scraping up the browned bits with a wooden spoon.
  4. Over medium heat, return all of the beef, bacon and mushrooms to the cocotte. Add the flour, stir to coat evenly, and cook for 1 minute. Add the carrots, pearl onions, garlic and tomato paste to the cocotte. Add the brandy and simmer for 30 seconds. Add the wine, remaining beef broth, and bouquet garni to the cocotte and increase the heat to medium-high, bringing the liquid to a boil.
  5. Cover the cocotte with the lid, transfer to the oven and cook for 1 hour 30 minutes, covered, until the beef is fork tender. Taste the liquid and season with salt and pepper, if desired, and discard the bouquet garni. Spoon the beef bourguignon into a shallow bowl, garnish with parsley. Great served with steamed or roasted baby potatoes.
Adapted from Staub USA
Adapted from Staub USA
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Scott’s Collards

Posted on December 23, 2016 by admin
Scott's Collards
Serves 8
This recipe, from Scott Jones, former Executive Food Editor of Southern Living, is an update to his grandmother's recipe (and a childhood favorite). "My Mema used a smoked hock in her greens, along with a generous shake of hot sauce and pinch of sugar. I get my subtle sweet-tart pop from balsamic vinegar and the heat from red pepper flakes." Scott made the recipe a tad healthier by using bacon and fat-free chicken broth, which he also thinks helps create a cleaner tasting potlikker. Scott's been known to ladle the greens and potlikker over a bowl of creamy stone-ground grits.
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Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 25 min
Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 25 min
Ingredients
  1. 4 strips bacon
  2. 1 large carrot, chopped
  3. 1 large onion, chopped
  4. 2 cloves garlic, minced
  5. 2 to 3 tablespoons balsamic vinegar
  6. 4 1-pound packages fresh collard greens, washed well, heavy stems removed, and chopped
  7. 1 1/2 cups reduced-sodium, fat-free chicken broth
  8. 1/2 teaspoon red pepper flakes
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Cook the bacon in a cast iron Dutch oven until crisp. Remove the bacon to drain on paper towels, reserving 2 tablespoons of the drippings in the pot. Crumble the bacon.
  2. Cook the carrot in the hot bacon drippings over medium-high heat, stirring a few times, for 5 minutes. Add the onion and cook, stirring a few times, until the carrot and onion begin to caramelize, about 5 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the vinegar and cook 30 seconds. Add the collards, crumbled bacon, broth, red pepper, salt, and black pepper. Bring to a boil; cover, reduce the heat to a simmer, and cook until the collards are tender, about 1 hour.
Notes
  1. Courtesy of Lodge Mfg
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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