4 tablespoons unsalted butter
1 medium onion thinly sliced
1 teaspoon whole coriander seeds
2 garlic cloves, finely chopped
3 pounds green tomatoes, cored and roughly chopped (about 8 cups)
2 cups chicken or vegetable stock
1 1/4 teaspoon kosher salt, more to taste
freshly ground black pepper
4 ounces sliced bacon
2 slices brioche, cut into 1/2 inch cubes, about 2 ounces
1/3 cup creme fraiche (optional)
2 tablespoons fresh chopped dill
1 tablespoon honey or to taste
1. Melt butter in a large pot over medium high heat. Add onion and cook, stirring occasionally until translucent, about 5 minutes
2. Meanwhile lightly crush the coriander, either with mortar and pestle or side of a knife. Add it to pot along with garlic and saute for 3 minutes longer.
3. Stir in tomatoes, stock, salt and pepper. Bring to a boil: immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.
4. Meanwhile fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper towel lined plate. Return skillet to medium heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally until croutons are golden, about 5 minutes. set aside.
5. Using an immersion blender (or pureeing in batches in a regular blender) puree soup until smooth
6. Return soup to medium heat and stir in creme fraiche if desired, dill and honey. Cook until heated through, 1 to 2 minutes. Taste and add more salt or honey or both if desired. Ladle soup into individual serving bowls, crumble bacon over top and garnish with croutons.
6 servings
Tag - recipes
*from “The Gift of Southern Cooking”
(for 4 – 6 servings)
By Edna Lewis and Scott Peacock
4 large green tomatoes, washed, seeded, and cut into ½ inch pieces
1 small onion, finely chopped (1/3 cup)
1 teaspoon finely minced garlic
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon granulated sugar
1 teaspoon dried thyme
¼ teaspoon freshly grated nutmeg
3 slices white loaf bread, crusts removed, cut into ½ inch cubes
7 tablespoons unsalted butter, melted
Preheat the over to 375 F.
Put the green tomato pieces, onion, garlic, salt, pepper, sugar, dried thyme, and nutmeg in a large nonreactive bowl, and toss well to distribute the onion and flavorings. Scatter the bread cubes on a baking tray, and drizzle 4 tablespoons of the melted butter over them. Toast them in the over until they are golden brown, about 8 -12 minutes. Add the toasted bread cubes to the tomatoes, and toss. Turn everything into a buttered 9 by 9 inch nonreactive baking dish, and place a piece of parchment paper directly over the surface. Cover tightly with foil, and bake for 40 minutes. Remove the cover and bake 10 minutes longer, basting if needed. Serve hot.
*from “The Gift of Southern Cooking”
(to serve 4 people) by Edna Lewis & Scott Peacock
4 lamb shanks, about 1 pound each, or veal shanks
Kosher salt
1 teaspoon freshly ground black pepper
3 teaspoons dried thyme – 2 for the meat, 1 for the braising vegetables
4 tablespoons (1/2 stick) unsalted butter
2 large yellow onions, cut into ½ inch dice (about 3 cups)
1 stalk celery, thinly sliced (1/2 cup)
1 medium carrot, diced (1/2 cup)
1 tablespoon finely chopped garlic
3 medium green tomatoes, cored and cut into ½ inch chunks (2 ½ – 3 cups)
3 bay leaves
½ cup white wine
1 cup Chicken Stock or water
Preheat the over to 325 F.
Rinse the shanks well, and pat them with paper towel until completely dry. Trim the shanks of any excess fat, and rub 1 tablespoon salt, the pepper, and 2 teaspoons of the dried thyme into them so they are well seasoned.
Heat a large sauté pan over high heat, add the butter, and heat until melted and bubbling but not colored. Place the shanks in the pan and cook, turning on all sides, until deeply browned all over.
Remove the browned shanks from the pan, and transfer them to a baking dish just large enough to hold them.
Pour off half the fat from the sauté pan, then immediately add the chopped onions, celery, and carrot. Sprinkle on 1 ½ teaspoons salt and the remaining dried thyme. Stir well to distribute the seasonings and cooking fat. Using a wooden spoon, dislodge any caramelized bits from the sauté pan and stir them into the vegetables – the moisture released by the sautéing of the vegetables will help to facilitate the deglazing. Continue sautéing the vegetables until they begin to brown – about 10 minutes. Add the garlic, green tomatoes, and bay leaves, and stir well. Cook for 2 minutes longer, and pour in the wine and chicken stock. Bring to a full boil, and cook for 2 minutes. Remove from heat, and taste carefully for seasoning. Adjust as needed with salt and pepper. Spoon the vegetables over the shanks, and place a piece of parchment paper directly over them. Cover tightly with a double thickness of aluminum foil, shiny side down. (Don’t omit the parchment; the acidity of the tomatoes in direct contact with the foil could impart a metallic flavor.)
Cook on the middle rack of the preheated over for 1 ½ hours, or until a paring knife inserted into the thickest part of the meat pierces and releases easily. Remove the foil and parchment and cook, basting occasionally, for ½ hour longer, or until the shanks begin to glaze and take on a rich, caramelized color. Remove from the over and spoon off any visible fat. Taste the vegetables and sauce carefully, and adjust seasoning if needed. Serve the shanks hot with the braising vegetables spooned over.