Roastedtomatosoupwithparmesanwafers Recipes

Steps:

• Put oven rack in middle position and preheat to 350°F.
• Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
• Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
• Divide soup among 8 bowls and float 1 wafer in center of each.

Steps:

• Preheat oven to 350°F with rack in middle.
• Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
• Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes.
• Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
• Divide soup among 8 bowls and float 1 wafer in center of each.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
• Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

Steps:

• Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

Steps:

• 4 big ones: Heat a 20cm good-quality non-stick frying pan. Scatter about 20g of the grated cheese over the base of the hot pan. Watch it melt (don't overcook or it will taste bitter) then sprinkle in a teaspoon of chopped chives and some black pepper. When the cheese is bubbly and golden, take the pan off the heat and cool for up to a minute, then the wafer can easily be lifted out with a palette knife. Repeat 3 times.
• 8 little ones: Heat the oven to fan 180C/conventional 200C/gas 6. Line a large baking sheet with non-stick silicone sheet or baking parchment. Sprinkle the grated parmesan in 8 neat rounds using the inside of a 5cm cutter as a guide. Sprinkle some chives and black pepper onto each round. Bake for 5 minutes until the cheese bubbles and turns golden. Lift each round onto a rolling pin, cool until crisp, then lift off.
• The wafers will keep in an airtight tin for up to 3 days.

Steps:

• Set the oven to 400°F Put the rosemary and Parmesan in a bowl and mix. Place teaspoons of the mixture on to the prepared baking sheets and flatten out into circles, allowing room in between each for the mixture to spread.
• Bake for 8-10 minutes until golden. Remove from the oven and let cool. Gently peel off the paper and serve.

Steps:

• Preheat the oven to 400 degrees. Peel the potatoes, and plunge them in cold water to clean them. Slice the potatoes evenly into very thin rounds. Pat dry.
• Place a 10-inch nonstick, ovenproof pan coated with two tablespoons of corn oil over medium-high heat. Distribute the potato slices evenly in the pan (they will overlap). Salt and pepper generously. Cook for five minutes, shaking the pan occasionally and using a spatula from time to time to redistribute the potatoes from bottom to top. Every minute or so, press the potatoes lightly with the spatula to flatten them.
• Transfer the pan to the preheated oven. Cook for 15 minutes. Every five minutes, remove potatoes from the oven and press them down; then, return to oven. Remove from the oven, place a plate over the pan and invert the potatoes onto the plate. Gently return the potatoes to the pan to brown the other side. Distribute one tablespoon of butter around the potatoes and return to the oven for five more minutes to brown. Cut into wedges and serve.

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Spoon grated Parmesan onto a cookie sheet in 1-2-teaspoon-size mounds about 2 inches apart. Push down on the Parmesan mounds with the back of a spoon to slightly spread out the cheese.
• 3.Place an herb sprig on top of each Parmesan mound.
• 4. Bake until melted and golden (about 3-4 minutes).

Steps:

• Preheat oven to 200°C (400F).
• Draw 5cm circles (2 inch) on the back of your baking paper as a guide to make your wafers. Use a good quality paper.
• Line 2 baking trays with the paper.
• Sprinkle parmesan cheese over the circles to form the wafers.
• Bake for 8- 10 minutes or until crisp and golden.
• Allow to cool and set on the trays.

Steps:

• Put oven rack in middle position and preheat to 350°F. Line a large baking sheet with nonstick pad.
• Stir together cheese and flour in a bowl. Make 4 mounds (about 3 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.
• Bake until golden, about 10 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.
• Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner.

Steps:

• Score bottom of each tomato with an"x".
• Bring 2 quarts water to a boil in a dutch oven.
• Add tomatoes cook 30 seconds.
• Remove tomatoes with a slotted spoon, plunge tomatoes into ice water.
• Drain and peel.
• Cut each tomato in half crosswise.
• Push seeds our of tomato halves using the tip of a knife, discard seeds.
• Chop tomatoes.
• Cook pasta according to directions, omitting salt and fat; drain.
• Toss pasta with 1 teaspoon oil.
• Cool completely.
• Heat 1 Tablespoon oil in dutch oven over medium-low heat.
• Add onion, cook 7 minutes, stirring occasionally.
• Add garlic, cook 3 minutes or until onion is tender stirring frequently.
• Stir in the tomatoes, 1 cup of water, parsley, chives, oregano, thyme, and broth; bring to a boil.
• Reduce heat and simmer for 20 minutes, stirring occasionally.
• Add pasta, vinegar, and pepper; cook 1 minute or until thoroughly heated.
• Preheat broiler.
• Place bread slices on a baking sheet, and top each slice with 1 Tablespoon cheese.
• Broil 1 1/2 minutes or until lightly browned.
• Serve with the soup.
• Garnish with fresh thyme sprigs, if desired.

Steps:

• Put oven rack in middle position and preheat to 350°F.
• Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
• Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
• Divide soup among 8 bowls and float 1 wafer in center of each.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Dust a flat work surface lightly with flour. Unroll both puff pastry sheets and roll each one out to a rectangle of the same size. Brush one puff pastry sheet with a little water and sprinkle with 1/2 of the Parmesan cheese. Lay the second puff pastry sheet on top, brush with water, and sprinkle with remaining Parmesan cheese. Using a large star cutter cut out about twelve 2 1/2 to 3 1/2-inch stars.
• Place stars on prepared baking sheet and chill in the fridge for 15 minutes (or 5 minutes in the freezer).
• Bake in the preheated oven until puffed up and golden brown, 15 to 20 minutes.

Steps:

• Preheat oven to 450 degrees F.
• Trim and/or peel tough ends from asparagus.
• On a rimmed baking sheet, toss asparagus with olive oil.
• Season with salt and pepper.
• Arrange asparagus in an even layer on the baking sheet.
• Sprinkle with Parmesan cheese.
• Roast in the oven until asparagus is tender and cheese has melted, about 10 to 15 minutes.
• Serve immediately.