Month: March 2011 (Page 3 of 3)

Chef Basil Vasilarakos’ Roast Vegetable Cream Soup

March 4, 2011 / / 0 Comments

Once a Chef, Always a Chef. Although I do not currently make a living as a chef, I was born into the industry via my family’s Greek restaurant. It was really an “I-had-no-other-choice” type of thing! I worked the Arabian Horse Show this past Saturday and made 14 gallons of Roast Vegetable Cream Soup. It was the perfect comfort food for a chilly February night. Most guests dunked crusty bread into the soup and made a meal of the combo.

~Basil~

P.S. All of us here at into the Soup suggest that you do the same! 🙂

Yield: ONE GALLON (16-8 ounce servings)

Ingredients:

  • 5 ounces roasted zucchini, sliced
  • 5 ounces roasted yellow squash, sliced
  • 5 ounces roasted tomatoes (Roma or red/round), sliced
  • 5 ounces roasted mushrooms (domestic) sliced
  • 3 ounces roasted cauliflower florets
  • 3 ounces roasted broccoli florets
  • 3 ounces roasted onion (yellow, unpeeled), very thinly sliced
  • 2 ounces roasted garlic cloves (unpeeled), smashed with blunt side knife
  • 1/2-gallon heavy whipping cream
  • 6 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 3 bay leaves
  • 1 quart of chicken stock/broth
  • 8 – 1 ounce slices real American cheese (NOT cheese “food”!!)
  • Salt and freshly ground black pepper
  1. Prepare veggies and roast in preheated 375-degree oven for 40 minutes.
  2. Combine heavy cream, flour, lemon juice, bay leaves, chicken stock; mix well with whisk. Bring to boil while stirring; once at full boil, reduce to simmer for at least a 30 minutes.
  3. Add roasted veggies to cream/stock mixture. Simmer for 30 more minutes and then remove the bay leaves.
  4. Using a hand-stick type blender, puree the mixture. Please make sure that the pot/ pan is large enough to do this! If your pot is not LARGE, the procedure can become dangerous and messy!!!
  5. Add cheese, salt and pepper.
  6. Stir, serve and enjoy!

Note: Serve with crunchy French bread or lavosh crackers with white wine or cold beer.

 

 Click Here for More Soups of the Week

The Weekly Whet: Take Bethany Home

March 4, 2011 / / 0 Comments

by Logan Purser, Beverage Coordinator of The Vig and The Vig Uptown

So when I think of Greek food, I think of bright, fresh fruits and veggies…OR luxurious mustaches and domineering woman. Our signature cocktail “Take Bethany Home” is the perfect compliment to Greek dishes. Made of Karpoozi (Watermelon) puree and Organic Ayyoupi (Cucumber) Vodka it blends well with the rich and flavorful cuisine of Greece. 

Ingredients

2 oz Crop Organic Cucumber Vodka
1 1/2 oz Organic Watermelon Puree (Blended and strained watermelon)
1 tsp Organic Agave Nectar

Combine all ingredients with ice in a cocktail shaker. Shake til it hurts. Serve in a martini glass garnished with a cucumber wheel.

For a true, “Vig” cocktail, visit Logan at:

The Vegetarian Cook’s Bible: Asparagus Three-Cheese Burritos

March 4, 2011 / / 0 Comments

These burritos are a great way to enjoy fresh asparagus in season, but steamed or blanched broccoli and other vegetables step in as a replacement at other times of the year.

 Asparagus Three-Cheese Burritos

Serves 4

• Preheat oven to 375°F

• Baking sheet, lightly oiled

 Ingredients:

  • 1 lb asparagus
  • 1 cup ricotta cheese
  • 1⁄3 cup shredded mozzarella cheese
  • 1⁄4 cup freshly grated Parmesan cheese
  • 3 tbsp fresh thyme leaves
  • 1 tsp sesame oil
  • Salt and freshly ground pepper
  • 4 large, soft flour tortillas
  • 2 cups tomato sauce
  • 8 fresh thyme sprigs, optional

 

1. Trim tough ends from asparagus and discard (or freeze for vegetable stock). In a large saucepan, bring 6 cups water to a boil over high heat. Drop asparagus into the water. Reduce heat and simmer for 3 to 5 minutes or just until tender. Drain and let cool.

2. Meanwhile, in a bowl, combine ricotta, mozzarella and Parmesan cheeses, thyme and oil. Add salt and pepper, to taste.

3. Spoon about one-quarter of the cheese mixture into center of a tortilla. Spread to within 1⁄2 inch of the edges. Divide asparagus into 4 portions. Lay one portion in the center of tortilla. Fold in bottom and one side and roll the tortilla around the asparagus allowing the tips to extend out the top of burrito. Repeat with remaining tortillas and filling.

4. Place burritos seam side down on prepared baking sheet. Bake in preheated oven for 12 to 15 minutes, until heated through.

5. Meanwhile, in a small saucepan, heat tomato sauce over medium heat. Transfer burritos to serving plates and spoon about 1⁄2 cupof the sauce over top each. Garnish with thyme springs, if using, and serve immediately.

Excerpted from The Vegetarian Cook’s Bible by Pat Crocker © 2007 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Click here to purchase this week’s cookbook: The Vegetarian Cook’s Bible by Pat Crocker

 

 

 

Dining on a Dime: Lori’s Diner, San Francisco, CA

March 2, 2011 / / 0 Comments

It was a cold, foggy San Francisco morning and Heidi and I wanted a hot meal before the Fancy Food Show. I know what you’re thinking:

“Wait–you wanted food before a FOOD show?”

Well, YEAH! Trust me, the first 5-10 samples are a lot of fun, but pretty soon you’re very thirsty and regretting your decision to chase that truffle-butter crouton with the newest Jelly Belly flavor. We wanted a meal that required silverware–not toothpicks.

We walked out of our hotel and were suddenly overwhelmed by the scent of maple syrup, bacon, and all things greasy. As we crossed the street, we realized that this lovely aroma was coming from Lori’s Diner, a kitschy lookin’, 50s-style joint. We walked right in and sat right down in a red-vinyl booth. Our waitress, Karen (from Tennessee), greeted us warmly and gave us top-notch service.

I could eat breakfast any time of day, so I opted for the Sauteed Spinach Omelette. I eat (and make) a LOT of omelettes, so I’m a pretty harsh critic, I couldn’t find a single thing wrong with this one. The eggs were fluffy and tender, the the sauteed spinach and garlic were full of flavor, and the cream cheese added a burst of tang and creaminess that I couldn’t resist. Forget that calorie-counting nonsense! I ate it ALL. Besides, the spinach makes it all healthy, right?

Heidi went for the Cadillac Burger which included a big, greasy beef patty, cheese, lettuce, tomato, and onion. She added a little mayo, and ketchup and ripped into it like a champ. She claims it was one of the best burgers she has ever had, and from the looks of her plate and the pile of napkins we had by the end of the meal, I believe it.

So next time your travels take you to San Francisco, keep Lori’s Diner in mind. Who knows? You might even get that VIP-seat next to the Cadillac. Don’t forget your cool-guy shades and leather jacket!

Click here for menu and location info. on Lori’s Diner!

 

 

 

 

 

 

 

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