Tonight’s meal took longer than 30 minutes, but it sure was worth it! I made Charred Tomato Soup With Stromboli (p. 194, 365: No Repeats by Rachael Ray). Charring the tomatoes and onions under the broiler before pureeing them into a chunky soup gave the dish a really smoky flavor that Jared and I both loved. The recipe called for a cup of heavy cream to thicken it, but I used fat-free half-and-half instead. Although we saved some calories, it did make the soup a little more watery than I would have planned. If I make this again (and I plan to!) I will probably use a little less chicken stock to account for the difference.
The best part of the meal, in my opinion, was the stromboli. I’m not a big fan of proscuitto – not only do I find it difficult to locate at the grocery store, I find the flavor to be a bit salty for my taste. Instead, I substituted turkey pepperoni, and the result added a bit of spice that I really enjoyed. Rachael Ray suggested making the stromboli into a breadstick-like form, but I had some trouble rolling out the refrigerated pizza dough (note to self – allow dough to come to room temperature before rolling next time). Instead I cut the dough into four pieces and rolled them into crescent-like rolls. The results were fantastic! They turned out golden and just chewy enough to melt in your mouth after soaking them in the soup.
This recipe reminds me of one of my favorite new meals, Tomato Bisque – a recipe I actually got from the Contemporary Resort at Disney World when I attended training there in April. What a fantastic, creamy dish! I’ll have to post that recipe soon. Bon appetit! Here’s the recipe:
- 6 ripe plum tomatoes, cut in half lengthwise
- 1 small red onion, cut into chunks
- 2 tbs EVOO
- Salt and pepper
- 1 tube refrigerated pizza dough
- 1 tbs flour or cornmeal
- 1/2 cup pesto
- 12 slices proscuitto di parma (I used turkey pepperoni)
- 4 slices provolone cheese
- 2 tbs sesame seeds
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper flakes
- 3 garlic cloves, chopped
- 1 quart chicken stock or broth
- 1 cup heavy cream (I used fat-free half-and-half)
- 20 fresh basil leaves, shredded or torn
Preheat the broiler to high.
Arrange the plum tomato halves skin side down, with the onions on a rimmed cookie sheet. Drizzle EVOO on the vegetables and season with salt and pepper. Broil for about 4 minutes, flip and continue to broil for 3 minutes, or until the tomatoes and onions are slightly charred. Lower the oven setting to 400 degrees.
Dust your hands and the dough lightly with flour or cornmeal and unroll the dough out onto a work surface. Stretch out the dough, gently spreading its rectangle shape. Cut the dough into 4 equal pieces: working across the dough cut it in half and cut each half in half again. Cover each piece of dough with 2 tbs of pesto.
Fold 3 slices of the prosciutto and 1 slice of the provolone to fit each pesto-covered piece of dough, then roll each piece on an angle from corner to corner, making a long roll that is thicker in the middle and thinner on each end. Brush the rolls with EVOO, then mix the sesame seeds, dried italian seasoning and 1/2 tsp red pepper flakes in a small cup. Sprinkle and pat the mixture onto the stromboli, place in the oven, and bake until evenly golden, 12 to 14 minutes.
Place the tomatoes and onions in a blender or food processor, and puree until somewhat smooth.
Preheat a soup pot over medium high heat, add the 2 tbs of EVOO, add the garlic and the remaining 1/2 tsp of red pepper flakes. Saute the garlic for a minute, then add the pureed veggies and the chicken stock. When the soup comes to a bubble, add the cream, then season with salt and pepper. Simmer the soup for 8 to 10 minutes.
When ready to serve, turn off the soup and stir in the basil. Adjust the salt and pepper. Serve the soup alongside the pesto and stromboli, dipping them into the soup as you eat them.
Makes 4 servings.
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