[Food Series] Rosemary Carrot and Apple Hash

In preparation for a Sunday football game dinner, I came up with this side dish, hearty enough to feed hungry Saints fans and delicious enough to make again, even for a more refined bunch! I paired it with broiled Salmon and it was a hit! Enjoy!
Rosemary Carrot and Apple Hash Recipe

Ingredients
5 medium Yukon Gold Potatoes
1 large Gala Apple
2 medium Carrots
1 medium Shallot
1 tablespoon fresh Rosemary
2 tablespoons Olive Oil
Salt and Pepper

Chop the shallots, potatoes, apple and carrots into small bite-size pieces and finely chop your fresh rosemary. Preheat your oven to 400 degrees. In a deep pot, on medium heat, saute your shallots in a tablespoon of olive oil for about 3 minutes. Add the potatoes, apples, carrots and the other tablespoon of olive oil. Add salt and pepper and mix well. Cook on the stove top for about 5 minutes, then transfer to a baking dish and roast in the oven for about 45 minutes, making sure to stir them every 15 minutes or so. That’s it! So simple and so delicious! Enjoy!

[Food Series] Five Onion Soup with Baked Gruyere Crostini

I look at Onion Soup as if it were a long term relationship. It’s warm and comforting and of course, it’s a commitment, but it’s totally worth every minute! When I make it, I generally prefer the heartier 5 onion soup mainly because I’m in love with leeks and shallots and garlic! I hope you are, too! Enjoy!
Ingredients
6 large Brown Onions
6 medium Shallots
1 large Leek
8 Green Onions
10 large Garlic Cloves
4 tablespoons Butter
2 ups Red Wine
2 ups Beef Stock
2 ups Chicken Stock
4 Bay Leaves
3 teaspoons freshly chopped Thyme
Salt and Pepper
Ok, so get the onion goggles on and get to chopping! Slice the onions, shallots, leeks, green onions and garlic. Add 4 tablespoons of butter to a deep pot on medium low heat and toss in all of your various onion types! Sprinkle in about a teaspoon of salt and then stir the pot. The salt will help the onions sweat. Put the lid on it and let it do its thing! Meanwhile, finely chop your fresh thyme. Stir in the bay leaves and thyme, then cover and let it simmer away! Check in on the onions about every 15-20 minutes, giving them a stir each time. At about the hour and a half (yes! an hour and a half) your onions should be looking pretty soupy. Add the wine, beef and chicken stocks and half a teaspoon of pepper. Allow the soup to simmer for at least another 45 minutes to an hour. Grate about 2 cups of gruyere cheese. Take crusty bread and slice one inch slices. Place them in the broiler til nice and golden brown on both sides! Once the soup has finished reducing, place the soup in an oven safe dish, put the toasted bread on top, then pile on the cheese! Place the oven safe dish in the broiler until the cheese has melted and has started to brown slightly. Then, enjoy!

[Food Series] Roasted Garlic and Broccoli Soup with Goat Cheese Crostini

When I’m making soups that feature one particular vegetable, like broccoli soup, I generally prefer to keep the soup fairly simple, so that I can actually taste the vegetable that I am highlighting. The fewer the ingredients, the easier the prep, the quicker wholesome food gets to the table for us to savor! This recipe is so comforting and delicious, I always make a big batch to ensure we can enjoy it for days after! I hope you enjoy it, too!

Roasted Garlic and Broccoli Soup with Goat Cheese Crostini

Ingredients
3 heads of Broccoli
1 brown Onion
3 tablespoons Olive Oil
1 tablespoon fresh Lemon Juice
5 Garlic Cloves
1/8 teaspoon Ground Nutmeg
1/2 teaspoon Thyme
Salt
Pepper
Crostini
1/3 cup Goat Cheese
1/4 cup raw Hazelnuts
Water
1/2 cup Half and Half

Preheat the oven to 425 degrees. Take the outer skin of the garlic bulb off, slice off the very top drizzle with olive oil and wrap in aluminum foil. Place it on the bottom rack of the oven and set the timer for 15 minutes. Chop your broccoli into florets, toss in olive oil, salt and pepper, place in a large roasting pan and place it in the oven when the timer goes off. Set the timer for another 15 minutes. Dice the onion and throw it into a deep pot on the stovetop with a little olive oil and saute for about 5 minutes on medium heat. When the timer goes off, take out your garlic and stir your broccoli. Place the broccoli back in the oven and set the timer for the last 15 minutes. When the broccoli is done, place it in the pot with the onions, 5 cloves of the roasted garlic, nutmeg, thyme, salt and pepper and enough water to just cover the ingredients. On a low heat use your emulsifier to puree your soup in the pot. Add hot water in small amounts to bring it to the desired consistency (I added about 2 cups), then add your cream. Allow it to simmer for another 5 minutes. Thinly slice a baguette and place in the broiler for about 3 minutes. Keep a close eye on them to make sure they don’t burn! When they become a nice golden brown, take your crostinis out of the broiler, spread with goat cheese and sprinkle with crushed, raw hazelnuts. Once the heat is turned off under the soup, add the lemon juice and serve! Enjoy!