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Soup of the Week ~ Chef Joey Cavaretta’s Pumpkin Soup! Four Seasons Troon North

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Oddly enough we opened the show talking with Chef Lance Whipple about all his pumpkin creations recently and to our surprise, and delight, Chef Joey brought this gorgeously, perfect segue! All things Fall!! Enjoy

Roasted Pumpkin Soup

• 1 medium pumpkin peeled, seeded, large diced
• Olive oil
• 1 onion diced
• 2 carrots diced
• 1 cinnamon stick
• 1 teaspoon fresh ground nutmeg
• 1 ” piece fresh ginger, grated
• 2 tablespoons dark brown sugar
• 2 tablespoons maple syrup
• 1 12 ounce can coconut milk
Salt and black pepper TT

Toss the pumpkin in olive oil, salt and pepper and place on a sheet pan. Roast in a 375 degree oven until brown and tender.
In a medium soup pot sweat the onions and carrot over medium high heat in a little olive oil and season with salt and pepper. Add the roasted pumpkin, cinnamon stick, nutmeg and ginger and cook another minute. Add the brown sugar and maple syrup and cook for another minute. Cover with water and simmer for an hour. Add coconut milk and simmer for 30 minutes. Puree all ingredients in a blender and adjust soup consistency by adding water if needed. Taste and adjust seasoning by adding salt or pepper if needed.
Serve in a bowl. Some suggested garnishes are crispy bacon bits, toasted pumpkin seeds and fried sage leaves.

ITS Radio ~ Chefs Mel Mecinas, Joey Cavaretta, Lance Whipple and Samantha Sanz!

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As always, such a great time with this gentleman and his team! We’re talking sandwiches, favorite colors and change! Please listen in!!

ITS Radio ~ Uptown Farmer’s Market

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So happy we finally got to spend these moments at Uptown Farmer’s Market here in Phoenix, AZ. Big props to Bo Mostow who makes all this magic happen! What a great day! Met My Gal Sal (cakepops extraordinaire), Kristen from Jojoba Beef the ranchers daughter, and Dawn from Lillie Mae’s Pickles. Finally, Executive Chef of Lon’s at the Hermosa, Jeremy Pacheco! Color me happy and hometown! Love this stuff!!

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Soup of the Week ~ Heidi’s Uber Amped up Navy Bean

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So, um, sorry I didn’t pull out my inner Debby Emblom Wolvos for a photo opp of this little beauty. (I snagged this one). I leave that to the pros and I had better things to do….like, eat!! My boyfriend, otherwise known as “Flagstaff”, was gearing up for a 4 day fishing trip to the White Mountains, so I offered to make something for the trip. We settled on Navy Bean Soup with Ham. Easy, peasy!

I hit the local grocery and gathered my ingredients. It’s not like I never made this before, so a list was not required. While dicing my mire poix, glass of Chardonnay in hand, he shows up with a pound of Durham Ranch Pheasant Sausage with Pork and Cognac and about 2 pounds of Duck Confit! How inconsiderate is that? Geez!!! So, I changed up my game plan and came up with what I referred to as an “Uber Amped up Navy Bean Soup!” Suffice it to say, there was just enough left for the trip…hope he takes some award winning pics whilst warming it up over the campfire!!

Uber Amped up Navy Bean Soup!!

3 T. Butter
1 Lb. Durham Ranch Pheasant Sausage with Pork and Cognac, sliced thin
2 lbs. Duck Confit (seasoned with…I really don’t know, it came to me premade) chopped
1 large onion, small dice
3 Carrots, small dice
4 celery stalks, small dice
2 smoked ham hocks (about 1/2 lb)
4 Cans Navy Beans (rinsed and strained)
2 Cups Chicken Stock
3 Cups Water
2 T. Dried Thyme
LOTS OF FRESH GROUND PEPPER!!

So, here’s the thing. I was already half way through the process and had added my stock when he brought in the rest of the protein. I had intended to use a ham steak. So, I cooked the sausage separately in a cast iron skillet. The confit was already cooked (duh), so I just chopped it up a bit and added it to the mix. If I were to do it from the beginning, this would be my method.

In a large soup pot, over medium high heat, saute sausage and duck, separately, in batches. Remove and set aside. Add butter and mire poix. Cook until onion is translucent. Add back protein and remainder of ingredients and bring to a boil. Reduce heat and let cook for several hours. (I did 5)

I used the fond in the skillet to add color and flavor to my grilled, garlic butter baquette! Stunning!!

ITS Radio ~ Chefs Mark Tarbell and Matt Fenton

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According to Matt, only his mother and his dishwasher call him Matthew. So, I started calling him Matthew! hee hee. Great show and lots of insight into these two! I LOVE MY JOB!!!

Soup of the Week ~ Mark Tarbell’s Mom’s Tomato Soup….and a grilled cheese. Duh?

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Seriously, the BEST TOMATO SOUP EVA!! Simple, quality, ingredients and if I’m not mistaken….lots of love!!

Mark’s Mom’s Tomato Soup with White Cheddar Grilled Cheese Panini

Tomato Soup

Makes 4 quarts (8 generous servings)
2 yellow onions 5 pounds vine ripened tomatoes
2 cups EVOO 2 cups heavy cream
3 lemons, juiced
1. Cut onions julienne.
2. Place onions into a large pot with olive oil and cook over medium heat until very tender (about
an hour).
3. Core and cut tomatoes into quarters.
4. Once onions are cooked, add quartered tomatoes.
5. Cook over medium heat until the tomatoes become shapeless (about an hour and a half).
6. Once tomatoes are fully broken down, remove from heat and puree with a stick blender.
7. Continue to mix while adding cream and lemon juice.
8. Season to taste with salt and pepper.
9. Strain through a mesh strainer.
10. Enjoy!!

Grilled Cheese Panini
2 slices sharp white cheddar 2 slices country loaf bread, we use Noble Bakery bread
whole butter
1. Pre-heat Panini press.
2. Coat each bread slice with butter on one side.
3. Place cheese between the bread slices (be sure the buttered side is on the outside of the
sandwich).
4. Place sandwich in Panini press and cook until bread is browned.
5. Remove from Panini press, cut in half and enoy!!

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