Grilled Tomato Soup with Gremolata Topping
3 pounds tomatoes, halved and seeded
2 tablespoons olive oil
3 cloves garlic, chopped
3 shallots, chopped
1 onion, diced
1 ½ cups red wine
6 cups chicken stock or vegetable stock
1 tablespoon fresh basil or 1 teaspoon dried basil
½ teaspoon dried rosemary
Kosher salt and pepper to taste
3 cloves garlic, minced
Zest of 1 lemon, minced
2 tablespoons chopped flat leaf parsley
½ cup panko bread crumbs
Preheat a grill pan or grill. Spray with non-stick cooking spray. Toss tomatoes with a tablespoon of olive oil. Set the tomatoes cut-side down on the grill and cook for about three minutes. Remove from heat and set aside.
Heat remaining oil in a large stockpot over high heat. Add garlic, shallots, and onion and cook for about three minutes. Add red wine and reduce until about half the liquid remains. Add grilled tomatoes and stock and simmer for 30 minutes. Puree soup with an immersion blender. Add basil and rosemary and about 1 teaspoon kosher salt and ½ teaspoon ground black pepper. Simmer for another 10 minutes.
In a small bowl, mix all the gremolata ingredients together.
Ladle soup into bowls. Garnish with gremolata or large rustic croutons.
Maple and Date Glazed Short Ribs
1 cup maple syrup
1 cup red wine
½ cup chopped dates
½ cup vegetable stock or chicken stock
1 tablespoon curry
1 tablespoon Dijon mustard
1 teaspoon turmeric
1 teaspoon cumin
A pinch of salt
A pinch of pepper
3 lbs. beef short ribs
Preheat the oven to 350 degrees F.
Put the maple syrup, wine, dates, stock, curry, Dijon, turmeric, cumin, and salt and pepper into a small saucepan and bring to a boil.
Turn the heat down and simmer until the dates are soft, 15 to 20 minutes. Puree with an immersion blender, and then let cool.
Place the ribs in a pan large enough to accommodate them in a single layer. Pour over the marinade, cover with plastic wrap and refrigerate for up to three hours. Place ribs onto a baking sheet and bake covered for 1 hour. Uncover and cook for another 15 – 30 minutes or until the ribs are very tender.
Zucchini with Basil and Tomatoes
3 tablespoons olive oil
7 zucchinis, peeled and chopped in ½ inch pieces
2 large fresh cloves of garlic, chopped
3 tablespoons tomato paste
1 ½ teaspoons dried basil
1 teaspoon kosher salt
½ teaspoon ground black pepper
Heat olive oil in a large sauté pan. Add the zucchini and garlic and cook on medium high heat until softened and a little bit browned about 12-15 minutes. Add the tomato paste and mix until it coats the zucchini. Mix in the basil, and kosher salt and pepper. Serve warm or at room temperature. Can be made two days in advance of serving.
Mississippi Mud Cake
Serves 10 – 12
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
½ pound (2 sticks) unsalted margarine
1/3 cup cocoa powder
1 cup water
½ cup parve milk plus 1 tablespoon white vinegar
2 eggs, lightly beaten
1 teaspoon vanilla
8 ounces mini marshmallows
For the frosting:
1/4 pound unsalted margarine
½ cup cocoa powder
½ cup pareve milk
1 tablespoon white vinegar
1 (16 ounce) box confectioners’ sugar
1 teaspoon vanilla extract
3/4 cup chopped nuts, such as pecans or walnuts, lightly toasted
For the cake:
Preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan.
Sift the flour, sugar, baking soda and salt into a medium mixing bowl.
Place the margarine in a small sauce pan and when melted, add the cocoa and water and bring to a boil. Add the boiling cocoa mixture to the dry ingredients and stir until just combined. Add the parve milk and white vinegar, eggs, and vanilla and stir until smooth. Pour into prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Sprinkle the marshmallows over the cooled cake.
For the frosting:
Transfer the margarine in a medium saucepan and when melted, add the cocoa powder and parve milk and white vinegar, and bring to a boil. Remove from the heat and add the confectioners’ sugar, vanilla, and salt and stir until very smooth. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature.