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
Garnish
  • 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.

5 comments:

  1. Still toiling away and missed the challenge again.... looks divine as always!

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  2. That's a beautiful presentation. It truly looks like a garden. Well done!

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  3. Well done as always. You're so fancy, (yet real).

    ReplyDelete
  4. Beautiful presentation! Love tomato bisque, and yours is exceptional :)

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