Saturday, August 23, 2014

Tomato Bisque with Forbidden Rice Garden

This month our...

Takes on Tomatoes....

Tomato Bisque with Forbidden Rice Garden

As an incredibly ridiculous Pizza Geek, I spend many of my nights working with tomatoes.  On some level they've become an integrated part of my life.

So, for this challenge, I really had a ton of different ways to go.  In the end, I decided to make a simple dish.

Tomato Bisque has been a favorite of mine since childhood.  It became a running joke for the ones closest to me.  Every single restaurant that Baby Laz attended, my default order was, you guessed it, Tomato Bisque.

Another reason for choosing a simple dish was to show how with a tad of imagination, even a soup can look pretty awesome.  This soup is a big hit at dinner parties.

Tomato Bisque
  • Pancetta - diced
  • Roasted Garlic cloves - oven roast at 500 F for 12 min
  • Small Vidalia Onion
  • Carrot
  • Celery
  • Leeks
  • 28 oz Organic Canned Tomato - drained of canning liquid
  • 40 oz Organic Veggie Stock
  • Tapioca Slurry - 2 tbs tapioca flour mixed with 2 tbs of water
  • Fresh Thyme, Rosemary & Bay Leaf - tied together with butcher's twine
  1. In a stock pot, render the pancetta.
  2. Remove pancetta from the pan and reserve for later.
  3. Add the onion, carrot, celery & leeks.  Sweat for 10 minutes
  4. Add the herb bundle.
  5. Add the tomatoes.  Cooks for a while to break down.
  6. Add the veggie stock.
  7. Simmer for 1 hour.  Low & Slow
  8. Remove herb bundle.
  9. Blend the soup.
  10. Strain through a fine mesh strainer.
  11. Return to the pot.
  12. Add the tapioca slurry.
  13. Bring to the boil for 3 minutes.
  14. Remove from the heat.
I did not add back the pancetta, to the final product, but feel free to do so.

Forbidden Rice
  • 1 cup Forbidden Rice
  • 1 3/4 cups water
  • Sea salt
  1. Bring water to the boil
  2. Add rice
  3. Stir
  4. Cover
  5. Reduce heat
  6. Simmer for 30 minutes
  • Heirloom Tomato
  • Adzuki Beans
  • Mung Beans
  • Red Lentils
  • Thyme
  • Edible Flowers
Field Wheat Loaf

Field Wheat Loaf doesn't really mean anything.  It's just a name for my current favorite bread that I bake.

It's a levain bread made with a blend of different flours.

The prefect partner to the soup...

Thanks for stopping by.

Tuesday, July 29, 2014

Creative Cooking Crew July 13: Tacos Round-Up

This month the...

Takes on Tacos...

And what a fantastic array we have. Breakfast, lunch and dinner.  Perfect for your next taco party, holiday gathering, cookout or even Taco Tuesday.  This is street food done right!

As per usual, I want to thank my team members for their dedicated, hard work.


Trios: Tacos, Salsa, Toppings & Music
Joan from Foodalogue

Buffalo Chicken Tacos
Victoria from Mission:Food

Savory Truffle Mini Taco Shooter
Evelyne from Cheap Ethnic Eatz

Grilled Octopus Taco
Norma from Platanos, Mangoes & Me!

Blueberry Cream Cheese Dessert Tacos
Angela from Spinach Tiger

Thai-Style Duck Taquitos with Coconut Curry Avocado Cream & Pineapple Jalapeno Salsa
Laura from La Diva Cucina

Peking Duck Taco
Wendy from Upstart Kitchen

Mini Fresh Fruit Tacos Showcase Fresh Berries
Lori from Taste With The Eyes

Two-Way Shrimp Taco
Laz from Hialeah

Inspired work by this Creative Cooking Crew.

Thank you for stopping by.

Sunday, July 20, 2014

Two-Way Shrimp Taco

This month the...

is making Tacos.

Tacos are one of my favorite food.  As with most things in the kitchen, possibilities are only limited by the cooks imagination.  I've made many varieties recently.

I think this one might just be my future favorite.

Two-Way Shrimp Taco

Two-Way is all about two different preparations in one taco.  Ocean caught Key West shrimp served Two-Ways.

Ocean Caught Key West Shrimp "Salad"

  • Key West Ocean Shrimp
  • Pickles
  • Dill
  • Roasted Piquillo Peppers
  • Mexican Crema
  • Smoked Sea Salt
  • Fresh Thyme
  • Key Lime Juice
  • Avocacdo
Fried Ocean Caught Key West Shrimp
  • Breading 50-50 blend of Rice Flour & Cornmeal
  • Fried in Vegetable Oil
Green Chili Relish
  • Jalapeno
  • Poblano Pepper
  • Roasted Green Chili
  • White Onion
  • Mango
  • Roasted Garlic
  • Rice Wine Vinegar
  • Sea Salt
  • Cumin
  • Coriander
  • Black Pepper

White Corn Tortilla, Ocean Shrimp "Salad", Fresh Thyme

Fried Shrimp

Green Chili Relish

This taco had a nice contrast of texture and temperature.  Between the cooked and the raw.  Also wonderful balance of creamy and crunchy.

Thanks for stopping by.

Sunday, May 25, 2014

Creative Cooking Crew May 14: Virtual BBQ Round-Up

This month the...

Is hosting a virtual BBQ.

Perfect for the Memorial Day holiday.

Each of our talented cooks brings a different offering to our BBQ.

I am sure you will certainly find some inspiration for your next cookout.

"Spanish Influence" Chilled Soup
Lori from Taste With The Eyes

American Beauty: Chedderwurst
Wendy from Upstart Kitchen

Yakitori Salmon
Spanish Recipes by Nuria

Grilled Gazpacho
Norma from Platanos, Mangoes & Me

Grilled Shrimp Saganaki Stuffed Tomato
Evelyne from Cheap Ethnic Eatz

Crunchy Plantains on a Stick
Joan from Foodalouge

The Porkgasm
The Kitchen Hack

Thank you for stopping by.  Be Well.

Saturday, May 24, 2014

Porkgasm Sandwich

This month the...

Tackles BBQ.

Perfect for the start of cookout season, although, here in Miami it's cookout season year round.

Our team is hosting a virtual Memorial Day BBQ that I will be posting in this spot tomorrow.

I'm bringing a porkastic sandwich infused with bold flavors.

Porkgasm Sandwich

This monster is basically composed of four flavorful components...

  1. Oven-roasted pork belly
  2. Slow-roasted pork shoulder
  3. Caramelized Onions
  4. Creamy Havarti Cheese
Just awesome...

If you like pork of course...

Add a pinch of porcini mushroom powder to your caramelized onions to add another umami punch.

I love havari cheese, one of my favorites.

Cuban bread rocks.  Butter both sides of the Cuban bread and put in the panini press.  Crusty buttery toasty finish.

This is my kind of sandwich.

I'll probably bring it to my next family BBQ.

Monday, April 28, 2014

Creative Cooking Crew April 14: Breakfast Round-Up

This month the...

Tackles the most important meal of the day, BREAKFAST.

You know these talented cooks came up with some creative, varied and progressive breakfast ideas.

I'm sure these course will inspire you to play around with your breakfast.


Kimchi Fried Rice with Broccollini, Egg, Bacon
Lori from Taste With The Eyes

Eggs Shanghai
Victoria from Mission:Food

Eggs Benedict
Christo from Chez What?

Crabs Eggs Benedict
Laura from La Diva Cucina

Baked Avocado Egg with Lime Hollandaise Sauce
Angela from Spinach Tiger

Dim Sum Shumai & Law Bok Gow
Evelyne from Cheap Ethnic Eatz

Spinach & Heirloom Tomato Strata With Asiago
Norma from Platanos, Mangoes & Me

Breakfast Egg
Wendy from Upstart Kitchen

Breakfast Pot
Joan from Foodalogue

French Toast Bread Pudding
Kitchen Hack

Thank you for stopping by.

Check back next month for another exciting theme.

Wednesday, April 23, 2014

French Toast Bread Pudding with Bacon

This month the...

Tackles Breakfast.

Such a wonderful theme.  So many ways to go.  Naturally, I chose to make a bread pudding.

Not your typical breakfast food.  However, I was in the mood for a good bread pudding.

French Toast Bread Pudding with Bacon

My custard consists of...
  • Whole Milk
  • Heavy Cream
  • Eggs
  • Cinnamon
  • Vanilla
  • Star Anise
  • Sugar
My custard sits in the fridge for a minimum of 48 hours.  Allow the flavors to mature and concentrate.

The bacon is a natural addition.  Nothing better than a sweet - salty contrasting bite.

One final flourish before serving is to brulee the bread pudding with a kitchen torch.  Those crispy charred bit of sugar are pretty amazing.

Check back here on April 27th for the complete round-up.