Thicktomatocreamsoupsalmorejo Recipes

Steps:

• Prep: Roast garlic and shallot (drizzle with a little olive oil and wrap in foil. Roast in oven (or Grill) at 425 degrees for about 1/2 hour. Chop shallot for easy blending.
• Prep: Wash and core tomatoes. Chop for easy blending.
• Place in a blender, chopped tomatoes, broth, red wine vinegar, roasted garlic (2 - 3 cloves), roasted chopped shallot, salt and pepper. Chop in blender first, then puree.
• In a mixing bowl, put in the almond flour; pour tomato mixture over flour and let sit for 10 to 15 minutes. Mixture will start to thicken.
• Return to blender. Add ¼ cup of olive oil, and purée until smooth.
• Chill for 2 - 3 hours.
• Pour into serving bowls; garnish with hard boiled eggs, bacon or ham, and a drizzle of olive oil (optional).

Steps:

• Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
• Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
• Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
• Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
• Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
• Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
• Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
• Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
• Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

Steps:

• Boil tomatoes for 1 minute, plunge in ice water and peel. Put tomatoes, garlic, bread, egg yolk, olive oil into food processor and blend. Add 1 tablespoon of vinegar and slowly add more until the mixture has the consistency of mayonnaise.
• Add salt to taste.
• Chop up or slice hard boiled egg and ham and sprinkle on top to garnish.Serve cold .

Steps:

• Heat the oil in a large, deep frying pan and gently cook the onion and garlic until soft.
• Add the mushrooms, season with black pepper, and cook until they start releasing liquid.
• Add the wine, dried and fresh herbs and bring to the boil.
• Reduce the heat and simmer uncovered, stirring occasionally until all the liquid is absorbed.
• Remove from the heat and chill for at least 30minutes until cold or overnight if preparing in advance.
• When completely chilled, add balsamic vinegar to taste and beat in the soft cream cheese until evenly mixed.
• Chill until needed.

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

Steps:

• Heat half the butter in a large sacuepan and, keeping the high heat, saute half the mushrooms quickly for 3-4 minutes, until just tender and lightly browned. If they begin to make liquid, the butter is not hot enough -- the mushrooms should be dry.
• Remove mushrooms with a slotted spoon and set aside. Repeat with remaining butter and mushrooms.
• Remove 6 perfect mushroom slices and reserve for the garnish.
• Work the rest of the mushroom slices in a blender or food processor with the cream, sherry, and seasoning to taste.
• Spoon the pate mixture into 6 individual ramekins or pate dishes, level the tops, then press one of the reserved mushroom slices into the top of each.
• Cool, then chill the pates.
• MAKE MELBA TOAST:.
• Use the bread to make Melba toast. Toast the bread on both sides, then with a sharp knife cut through the bread to split each slice in half, making two thin pieces.
• Toast the uncooked sides under the broiler until crisp and brown -- the edges will curl up.
• Let the toast cool.
• The Melba toast will keep 2-3 days in an airtight tin.