Featured Recipe: Sweet Basil's Onion Soup

I am really excited to be sharing this recipe with you today courtesy of Chef and owner Dave Becker from Sweet Basil located in Needham, MA. 

Featuring an ever-changing menu of Italian cuisine with hand-made pastas and ingredients sourced from local New England farms, Sweet Basil has a loyal following of repeat customers who come back time and time again for the quality food and comforting atmosphere.

Chef Dave recently launched his brand new cookbook, Stewed, featuring handmade takes on classic soups, stews, and braises. Using simple fresh ingredients, he builds on flavor and focuses on fundamental cooking techniques. 

This kicks off a trio of posts you will find here for the next few Thursday's that will be focused around Sweet Basil and Chef Dave's Stewed cookbook. With what seems like never ending cold winter weather what's a better way to warm up than with some hearty soup recipes?

I hope you enjoy them as much as I do!

Photo credit: Nina Gallant

Sweet Basil's Onion Soup:

• 2 tablespoons unsalted butter
• 4 Spanish onions, sliced thin
• 2 tablespoon garlic, minced
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons balsamic vinegar
• 1 ½ cups tawny port wine
• 1 quart Veggie, Beef or Chicken Stock
• 2 tablespoons plum tomatoes, ¼” dice
• 1 tablespoon maple syrup
• Kosher salt and cracked black pepper
• 4 slices stale bread, ½” dice
• 1 ½ cups grated Gruyère or Manchego cheese
• 1 tablespoon olive oil
• Garnish: Sliced scallions, Grated Parmesan cheese

In a large saucepan, melt the butter over low heat. As soon as it melts, add the onions, increase the heat to medium-low, and saute for 30 minutes, or until the onions begin to brown. Add the garlic, sage, and rosemary, saute for 1 or 2 minutes or until the garlic just begins to brown, and then stir in the balsamic vinegar. Add the port wine, and reduce until the pan is almost dry. Add the stock of your choosing, along with the plum tomatoes and the maple syrup. Bring the soup to a boil, remove from the heat, and season to your liking with salt and pepper.

Meanwhile, arrange the bread chunks on a broiling pan, sprinkle with the grated Gruyère or Manchego cheese, drizzle with some olive oil, and toast until the cheese is bubbling and brown.

Evenly distribute the soup among serving bowls, top with the cheesy bread, garnish with
scallions and Parmesan, and serve.

Sweet Basil is located at 942 Great Plain Ave., Needham, MA 02492.

If you are interested in purchasing Chef Dave's newest cookbook, Stewed, or any of his cookbooks, you can find them here: www.sweetbasilneedham.com/cookbook

Chef Dave will also be hosting a cooking demonstration and book signing on Wednesday, February 27th from 6:00 - 9:00pm at Boston University. If you are interested in attending you can purchase tickets here: www.bu.edu/foodandwine

Fresh City Catered Salad Bar

A few weeks ago Fresh City was nice enough to contact me and offered to set up a salad bar in my office for 20 people.

How generous is that???

If you haven't experiences Fresh City yet you really need to check them out! With locations in Massachusetts, Connecticut and New Jersey they serve a variety of stir fry, burritos, salads, sandwiches, soups, and smoothies. Their motto is "Live Life to the Freshest!" and they do this by using naturally-raised meat, poultry and seafood, hand-picked produce, cut fresh daily, and organic ingredients. 

Below are some of the beautiful images of our salad bar courtesy of Fresh City. 

If you are looking for a creative catering order for your next office lunch I would highly recommend this salad bar!

Make sure to visit your nearest Fresh City for breakfast, lunch or dinner soon!

Guest Post: Olive Cheese Bread

Today I am excited to have a guest post from my good from Jaime from La Vie...J'aime. She came over this past Saturday and spoiled me by making this delicious meal!

Thanks Jaime <3

Last Saturday morning was a rainy one, and I flipped on the TV, catching two episodes of the Food Network’s The Pioneer Woman.  My mouth watered over her Olive Cheese Bread recipe. It looked like the perfect comfort food for that day.  I called Emily, knowing she would be interested in trying this recipe with me, and she has a much better kitchen for cooking!

This recipe was so easy & inexpensive... and it made a lot of food.  

Basically, mix all the ingredients together and spread over a split loaf of bread.  Bake at 325 degrees for 20-25 minutes.  Cut and enjoy!

To round out the meal, and add something nutritious, I made a simple spinach & tomato salad drizzled with balsamic vinegar.

Thanks, Emily, for having me!  

Thank YOU Jaime for coming over and making us this great meal! It was a great way to spend a Saturday afternoon!

Tuttorosso Tomatoes Ultimate Daily Giveaway

I am really excited to be working with Tuttorosso Tomatoes during the month of December! 

Each day Tuttorosso will be giving away premium prizes through their Ultimate Daily Giveaway on facebook.

Some of the exciting prizes include: Stock Pots by Rachael Ray, Wusthof Knives, Wusthof Sharpener, Rachael Ray Pasta and Salad Bowls, Good Grips Garlic Press, and a Cheese Rotary Grater by Zyliss.

So how do you enter you ask?

First visit the Ultimate Daily Giveaway on facebook and LIKE it! 

Check in daily to enter to win. A different prize will be given away each day until December 22nd but you must register each day for a new chance to win!!

Here are some of the prizes being given away in the next week:

Dec 4: Tuttorosso Variety Gift Box

Dec 5: Herb Mill by Microplane

Dec 6: Tuttorosso Variety Gift Box

Dec 7: 3pc. Cutting Board Set

Dec 8: Olive Oil Cruet 8oz. by Chef's Planet

Dec 9: Fat Italian Chef Spoon Rest

Dec 10: Scoop Strainer by Guy Fieri with Bonus Pairing Knife

Dec 11: Tuttorosso Variety Gift Box

Dec 12: 2-stages Knife Sharpener by Wusthof

Dec 13: Tuttorosso Variety Gift Box

Dec 14: Pasta & Salad Bowl by Rachel Ray

As an added bonus on Tuttorosso Tuesday and Thursdays, a gift basket of Tuttorosso Tomatoes will also be given away. So now there are even more ways to win!

Tuttorosso is owned by Red Gold, a family-owned company growing some of the most sought-after tomatoes in the natural conditions of the Midwest (no hothouses).

Tuttorosso, meaning “all red”, has been a staple product in kitchens around the country since 1929.

I am a huge Tuttorosso fan and have quite a few cans of their whole tomatoes in my pantry right now waiting to be made into Pomodoro Sauce.

Check back soon for some product reviews, recipe ideas and my very first **GIVEAWAY**

In the meantime check out Tuttorosso's facebook page and follow Red Gold on Twitter for great recipe ideas and a chance to win a great prize through their Ultimate Daily Giveaway!

Homemade Pumpkin Puree

This is the EASIEST thing to do!

You will have more pumpkin than you know what to do with. It is also so much less expensive than buying it canned at the store.

WHAT YOU WILL NEED:

• 1 medium pumpkin
• That's it!

Pre-heat your oven to 400 F.

Put the whole pumpkin on a baking sheet.

Roast for 45 minutes to 1 hour depending on the size of your pumpkin. You will know it's done when it is brown on the outside and fork tender.

Let cool then slice in half. Scoop out all the fibers and seeds (rinse and dry if you are going to bake after).

Scoop the pumpkin into a food processor and puree until smooth. Add a tiny bit of water if needed to help along.

Store in freezer safe bags - I portioned mine out into about 2 cups so it will be easy to thaw and use.

**I was skeptical about putting the whole pumpkin in the oven but it worked perfectly! It makes it so much easier to cut in half after it's cooked rather than before.**

Guest Post: Polish Beet Soup

Today I am so excited to share a guest post from my good friend Joanna. Joanna's family comes from Poland and this is her twist on Polish Beet Soup - a recipe passed down in Joanna's family through the generations. The beets even come from her very own backyard garden!

Oh yes, and Happy Halloween!

I really wanted to share Joanna's post today because with much excitement (and sadness)  today is Joanna's last day working in our office.

Joanna and I have been friends and co-workers for the past 5 1/2 years. Although I know we will stay friends and see each other often, I want to give Joanna and special thanks for all her help and everything she has taught me over these past 5 1/2 years. I couldn't have done it without her and will miss her so much!

Joanna - I am so excited for you to start this new career path. You will be great at it and they are lucky to have you!! Don't worry, we'll always keep you informed of when we are going to Foley's :)

Joanna and her husband Will are the talent behind The Adventures of WillieMann - Check out their AMAZING photos!!

Here is the recipe directly from Joanna...Enjoy!


I started with 8 cups of water.  If you're going for more, adjust ingredients as needed.

In 8 cups of water bring two beef bullion cubes, 1/2 tspn of black peppercorns, 1/2 tspn of allspice and 2 bay leaves to boil.


Add whole carrots and celery to broth for flavor.


Clean, peel and slice or shred raw beets... probably about 4 cups (once sliced), the more you add, the richer the flavor.

Add beets to broth and continue to boil until beets are tender.  Do not over boil (the soup will turn brown).
Bring to simmer.

Add 2 tblsp of white vinegar (I hear you can also use lemon juice) - this is to keep the soup a vibrant red and give it a little "tanginess".

Add 2 tspn of marjoram.

Add salt & more pepper to taste.

Simmer on low for about 10 minutes

All done!



Notes from Joanna:
In Poland, this is traditionally served over mushroom dumplings, but I just strained it into a cup for an afternoon snack.
The carrots and celery can be tossed (I saved the carrots for the dogs)
The beets can be chilled and used in salads the next day - how's that for efficiency!

Balsamic and Honey Roasted Brussel Sprouts

I have made Caramelized Brussel Sprouts before but thought it was time to try out roasting.

Loved it.

So easy to prepare.

Try it :)

WHAT YOU WILL NEED:

• 1 lb brussel sprouts
• 1/2 of a small onion, diced small
• 2 tablespoons lemon olive oil  **if you don't have just use regular olive oil and the juice of 1/2 a lemon
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon honey
• 1/4 cup of pine nuts
• Salt and fresh ground pepper to taste

Rinse the brussel sprouts and remove any damaged outer leaves

Trim the bottom of the sprouts off and slice into 1/2 inch pieces.

Dice your onion very small.

Put sliced brussel sprouts and onion in a large plastic bag. Add 2 tablespoons of lemon olive oil, 1 tablespoon of balsamic vinegar, 1/2 tablespoon of honey, and salt and pepper to taste.

     **My honey came from my friend Dayna's wedding. Her family has backyard beehive and these cute jars of honey were given to us when we sat down for dinner. Now that I've had this I will never be able to buy the plastic honey bear kind again...

Shake to coat all of the brussel sprouts and pour out onto a cookie sheet covered with tin foil and lightly sprayed with canola oil spray.

Top with pine nuts and roast in the oven for 20 minutes  Toss once halfway through the roasting process to ensure even cooking.

Pomodoro Sauce

I have tried a MILLION times to make a simple yet flavorful red sauce and every attempt failed.

Until now.

This sauce is packed full of fresh tomato flavor and hand picked herbs (aka my cute little basil plant on my window sill). Built slowly and given plenty of time to develop this is one of my favorite recipes EVER. Like, ever.

WHAT YOU WILL NEED:

• 1 28 oz can whole peeled tomatoes  **I used San Marzano**
• 4 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 4 garlic cloves, minced
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 basil sprigs
• 1 tablespoon of torn basil leaves
• 1 lb spaghetti, cooked al dented according to package directions
• Pinch of red pepper flakes
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon chopped flat-leaf parsley  **I didn't have on hand so I used dried**
• Salt and freshly ground pepper to taste

Set a mesh strainer over a mixing bowl. Pour in the tomatoes letting the juice separate out into the bowl below.

With your hands crush the tomatoes to extract more juice. 

**Beware I got covered in tomato. Next time I will slice them in half with a knife first. Whoops.

Set the tomatoes aside. Add 2 tablespoons of olive oil to a sauté pan and heat over medium. Add the chopped onion and cook until soft and translucent (approx. 5 minutes), stirring occasionally.

Add 1/2 of the minced garlic and cook for another minute.

Add the strained tomatoes, sugar and salt.

Reduce the heat to low and cook for 15 minutes. Stir occasionally. The tomatoes will soften and the sauce will be slightly thicker.

Add the reserved tomato juice and bring the sauce to a boil. 

Reduce the heat to low and simmer for 20 minutes. Stir occasionally.

Remove the sauce from the heat, add 4 sprigs of basil and set aside.

While the sauce is simmering...

Boil a large pot of water, salt, and cook spaghetti until al dente.

Reserve 1/2 cup of the cooking water when you go to drain.

Place the pasta pot back on the stove over a medium heat. Add 2 tablespoons of olive oil. Add the other half of garlic and a pinch of red-pepper flakes. Cook, stirring occasionally, until fragrant, about 1 minute.

Remove the basil from the tomato sauce. Add the sauce to the skillet. Simmer until warmed through. 

Add the pasta to the skillet and toss to coat. Thin the sauce with the pasta cooking water, if needed.

Remove the skillet from the heat and stir in the Parmesan cheese, torn basil and parsley. Season to taste with salt and pepper. 

Garnish with additional cheese and basil, if desired. Serve immediately.

Corn Salsa

Are you ready for Cinco de Mayo?

I sure am...Bring on the margaritas!

And sombreros.

Here's a quick salsa perfect it you need to throw something together last minute. You shouldn't be drinking all that tequila on an empty stomach anyway :)

WHAT YOU WILL NEED:

• 1 12oz bag of frozen corn, defrosted and drained
• 1 tablespoon olive oil
• 2 medium-sized jalapeños, seeds removed and diced *
• 1/2 red onion, chopped
• 3/4 cup fresh cilantro, chopped
• 2 limes 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

**You can can also use fresh corn. Either cut it directly off the cob or roast it on the grill then cut it off**

**If you want an extra spicy salsa keep some of the seeds from the jalapeños**

Chop your red onion, jalapeños, and cilantro.

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the corn.

Saute the corn until it starts to turn brown.

Mix the corn, onion, jalapeños, and cilantro in a mixing bowl. Squeeze in the juice of the 2 limes and season with salt and pepper.

Serve with tortilla chips!

Have a happy Cinco De Mayo weekend!!