What My Love Cooks: Applewood Smoked Veal Breasts w. Braised Bacon Brussels, Yorkshire Pudding, and Peppered Apple Gravy

We had Snowpocalypse 2 in Atlanta this week. The words critical, serious, dangerous, and icy were used without end. And believe it or not--people listened and stayed off the roads! However, there were many pictures taken at the grocery store of empty bread aisles and people waiting in very long lines for carts and baskets. This is how we prepare for winter weather in Georgia: buy as much bread as possible! It's hard not to rant here. Damn, Atlanta. None of y'all had anything to eat in the house for two days? TWO DAYS?! Really? Luckily, Aaron and I went shopping a few days before the winter storm Pax (what an awful name).

We always want to try something different and veal is a protein we never cook for ourselves. Aaron found a great slab of it in the meat department. He also found a small box of Yorkshire pudding mix. I never had the little biscuits before and, with the help of Aaron's incredible gravy, I fell in love with them pretty hard. I told him earlier in the day I was feeling brussels sprouts (he makes the best) and voilà! You have this wonderful smoky, sweet, savory dish with great texture from the braised bacon and sliced brussels. I'm not big on veal but the flavor of the applewood smoke on it was perfect.

We hope everyone has a safe warm weekend. Happy Valentine's Day! This is what my Love cooks...

- Jin [This post originally published on whatmylovecooks.wordpress.com on 2/14/14]

Smoked Veal and Yorkshire Pudding
Food by Chef Aaron Masanotti. Photo © Jin Lee

Serves 3-4

5 lb slab Veal Breast
Charcoal and Chips for smoking
2 tbsp Organic Beef Base
2 tbsp Apple Chutney
4 slices thick cut bacon
2 lb brussels sprouts
15 oz box Yorkshire Pudding Mix
1 egg
3/4 cup stock
1/2 cup Marsala wine
1 tbsp cornstarch
1/4 cup whole milk
Sherry Vinegar
Salt
Fresh Ground Pepper
Dried Diced Garlic
Italian Seasoning
Vegetable Oil
EVOO
Unsalted Butter

Season Veal Breast well with salt, pepper, garlic, and Italian seasoning.
Prepare your smoker and at a low heat smoke the veal breast on a pan for 30 minutes. You do not want the temperature to get high as it will dry out your veal.

After smoking the veal, sear the breast in a ovenproof pan. When the skin begins to brown, flip over and deglaze pan with Marsala wine. Add apple chutney, beef base, and stock of your choice. (Chicken or Beef will do.) Apple chutney consists of fresh diced apple sautéed in olive oil until tender. They are seasoned with honey and cider vinegar. Braise the breast in the oven for 1-1.5 hours at 350*F. Hold warm and reserve jus for gravy.

Next you will make the gravy. Transfer the jus to a small pot. Create a slurry with the corn starch and milk. Bring the jus to a boil and whisk in the slurry. Reduce the heat to a simmer and season gravy to taste; don't be shy with the fresh black pepper!

For the Yorkshire Puddings, preheat oven to 425*F. Make pudding mix according to instructions. This one was simple, stir in an egg and some water. Then, grease a 12 count muffin pan with vegetable oil and put on the top rack of your oven until the oil begins to sizzle. Remove from oven and spoon evenly the mix into the pan. Carefully return pan to oven and cook until golden brown and fluffy!

To make the brussels sprouts start by slicing your bacon and brussels. Slice your brussels thin and they will not need a lot of time to cook. Start by sautéing the bacon in a little EVOO. Once the bacon begins to brown add your sliced brussels. Season lightly with salt and pepper, and deglaze with Sherry vinegar. Cover and cook on low for 5 minutes; hold warm for service.

Plate and enjoy! Pairs well with crisp white wine or a well-aged Scotch. ;)

- Chef Aaron

Tips:

The Yorkshire pudding makes for great tasting crepes!

Substitute veal for chicken or steak.

Smoked Veal and Yorkshire Pudding
Food by Chef Aaron Masanotti. Photo © Jin Lee

What My Love Cooks: Lavender Vanilla Crème Brûlée

Last weekend we helped our client Danielle celebrate her 30th birthday party with her family at their gorgeous home on Lake Lanier. We really love the small intimate dining parties because, simply, they are really fun! It was a beautiful night filled with a lot of laughter, music, wine, and great food by Aaron. The menu was completely customized for Danielle. She specifically requested the Lavender Vanilla Crème Brûlée for dessert after seeing photos of it on our Instagram page. Aaron's version of this french classic dessert is by far my favorite crème brûlée EVER. And anyone who tastes it also agrees with me. Sure, crème brûlée is rich and creamy but I like my custard thick and extra rich and creamy. If you agree, then check out the recipe and try it for yourself. All you need is a little time and practice. This is what my Love cooks...

- Jin

Crème Brûlée by Chef Aaron
Food by Chef Aaron Masanotti. Photo © Jin Lee

Lavender Vanilla Crème Brûlée

Serves 6

Prep time: 20 minutes, plus standing and chilling

Cook time: 25-30 minutes

1 vanilla bean

10-12 fresh or dried lavender flower stems

2 ½ cups heavy cream

8 egg yolks

¼ cup superfine sugar

3 tablespoons confectioner’s sugar to finish

1 pk fresh blackberries

Break the lavender flowers off their stems and put them in a saucepan. Slice a the vanilla bean lengthwise, a small slit, and put it in a saucepan.  Pour the cream into the pan, then slowly bring almost to a boil.  Remove from the heat and allow to stand for 15 minutes for the flavor to develop.

Use a fork to mix the egg yolks and sugar in a bowl.  Reheat the cream, then gradually mix it into the yolks, stirring continuously.

Place 6 heatproof ramekins in a roasting pan and strain the custard into the dishes.  Pour warm water around the dishes to come halfway up the sides and bake in a preheated oven at 350*F for 20-25 minutes, until the custards are set with a slight softness at the center.

Leave the dishes to cool in the water. Once they are at room temperature lift them out and transfer to the refrigerator for 3-4 hours to chill well.  About 20-30 minutes before serving, sprinkle the custard tops with confectioner’s sugar.  Caramelize with a blowtorch, then leave at room temperature.

Decorate with extra lavender stems and blackberries sliced in half to serve. And ENJOY!

- Chef Aaron

Crème Brûlée by Chef Aaron
Food by Chef Aaron Masanotti. Photo © Jin Lee

TIPS!

As a variations steep your favorite tea bag in the cream with the lavender and vanilla.  Decadent crème brûlée is also delicious with a nice tea poached pear or fresh berry compote!

What My Love Cooks: Lamb T-Bones

It was an epic week for Atlanta. We got two inches of snow and the city shit (shut) down. The National Guard transported stranded elementary students in Humvees and many motorists had to abandon their cars overnight all over the city after being advised by the local government that they seek shelter. Home Depot and Publix, among many other businesses in the metro area, stayed open over night and let stranded citizens have a warm place to stay for the night.

Luckily Aaron bought the lamb for our recipe this week prior to snow storm Leon. It's a wonderful dish if you like lamb. If you don't you should at least try the spaetzle and vegetables with another protein choice. Don't forget the Rosehip and Cabernet Jus! I took the photo using my phone and used VSCOcam to garnish. :) This is what my Love cooks...

- Jin [This post originally published 1/29/14 on whatmylovecooks.wordpress.com]

Pan Roasted Lamb T-Bones w. Brown Butter Spaetzle, Rosehip-Cabernet Jus

Serves 2

4 Lamb T-Bones
1 pack Maggi Spaetzle
½ lb. Organic Frozen Sliced Carrots
½ 1b. Organic Frozen Spring Peas
2 tbsp. Rosehip Jam
1 ½ cup Cabernet Wine
4 tbsp. Unsalted Butter
Coarse Salt (Sea Salt or Kosher)
Ground Black Pepper
1 tbsp. Italian Seasoning
1 tbsp. Diced Garlic
EVOO
Sherry Vinegar

Bring two pots of salted water to a boil.  For the Spaetzle you will need about 4 quarts of water.  For the veggie pot you will need about 3 quarts of water.

Start cooking the Spaetzle when the water begins to boil. It will take about 25-28 minutes to cook. 

Season the Lamb liberally with Coarse Salt, Ground Black Pepper, Italian Seasoning and Garlic.

Check the Spaetzle for desired doneness.  Drain the water; holding the Spaetzle aside.  In the same pot melt 2 tbsp butter until it just begins to brown.  Turn the heat all the way down, and return the Spaetzle back to pot with the butter.  Season lightly with salt and pepper.  Hold warm for plating.

Blanch the veggies starting with the carrots.  Check for doneness; just before they’re fully cooked add the peas to the water.  Let return to a boil, and turn heat all the way down.  Season with salt, pepper, and a splash of Sherry vinegar.  Hold warm for plating.

Heat a sauté pan on medium high heat.  Add 2 tsp. EVOO to pan, and begin to sear the Lamb.  Sear on one side for 3-4 minutes.  Flip over and reduce heat to medium.  Cook for another 3-4 minutes.  They are small so they cook quick.  Hold warm for plating.

In the same pan add 2 tbsp. Rosehip jam.  Deglaze with 1 cup Cabernet.  Reduce to a sauce consistency.  Check by dipping a spoon in the sauce; if the spoon is coated then the sauce is ready.

Plate your beautifully cooked Spaetzle. Garnish with the delicious veggies. Highlight with the savory Lamb. Finish with a healthy drizzle of the Rosehip Jus.

Bon Appetite!

Contact us with question or bookings! louiskingsley.com

What My Love Cooks: Chicken and Dumplings

Hello Reader,

First, I'd like to start by expressing our gratitude from the positive feed back received from Wordpress users as well as non-bloggers since we started a few weeks ago. Friends and new followers, we sincerely appreciate the support! This support inspired me to get What My Love Cooks everywhere so, now we have a place at Tumblr.com and at Blogger.com.

whatmylovecooks.tumblr.com
whatmylovecooks.blogspot.com

Aaron and I made a vow to promote our story and our business in new places this year. Aaron encouraged me for a long time to start a blog and I'm quite happy I finally took him up on it. This is all part of our bigger plan to get our ideas and our business into the minds of as many people as possible. It's important to create and inspire. You never know who or what you're going to connect with. Thank you for riding along with us on this journey.

Earlier this week I asked Aaron if we should plan out the recipes ahead, maybe have five or six lined up in a row, and he expressed it would become too impersonal for him. Not only is he the executive chef and co-owner of our company, he also helps manage the commissary kitchen (The Food Movement, one of Atlanta's first) we use for our company. He spends a lot of time there to ensure we, along with 10+ other food businesses there, may continue to have a great facility like The Food Movement's to use. I thought maybe having some recipes lined up with could take some unnecessary stress or off of him. He answered he likes thinking up dishes off the cuff or inspired by the moment. This is one part of what makes this project special to him and to me.

Aaron caught gramming.
Food by Chef Aaron Masanotti. Photo © Jin Lee

Aaron wanted to do some a chicken dish but wasn't exactly sure what to do with. The inspiration for this recipe came from a produce lady. I'm totally serious. Aaron asked a very nice produce manager about some fresh products and she mentioned she had chicken and dumplings the night before with her family. He thanked her and immediately grabbed a whole chicken and the potato dumpling mix. And what a dish! It's just a great deconstructed version of the simple comfort classic! This type of cooking is something my Love is so good at. He can take the most rustic of dishes and turn it into a work a art. I always wanted to end up with an artist. I hope everyone has a lovely weekend. Here is what my Love cooks...

- Jin

Chicken & Bavarian Dumplings
Food by Chef Aaron Masanotti. Photo © Jin Lee

Chicken & Dumplings w. Smoked Paprika & Curry Roasted Chicken | Fluffy Bavarian Style Potato Dumplings | Yellow Long Beans | Thyme-Ginger Pearl Onions | Anise Scented Acorn Squash | Lemony Watercress

Serves 4
Prep Time: 30 minutes
Cook Time: 1 hour

1 Whole Chicken (~ 5 lb.)
1 Egg
1 Pack “Panni” Shredded Potato Dumpling Mix
1 lb. Yellow Beans; trimmed
12-15 White Pearl Onions; trimmed
6-10 Thyme Sprigs
1 lg. Acorn Squash
1 thumb sized knob of Ginger
1 small bunch Hydroponic Organic Watercress
1 lemon for zest
¾ cup Milk
2 ½ cups Water
1 cup Chicken stock
4 tbsp Unsalted Butter
¼ cup EVOO
Sherry Vinegar
Smoked Paprika
Mild Curry Spice (Yellow Powder)
Italian Seasoning
Ground Star Anise
Dried Diced Garlic
Ground Cumin
Ground Coriander
Kosher Salt or Sea Salt (best flavor)
Coarse Ground Black Pepper
Ground White Pepper

Start by preheating your oven to 425* F.

Season the Chicken:  In a bowl mix 2 tbsp. kosher salt, 2 tbsp. ground BLACK pepper, 2 tbsp. garlic, 2 tbsp. smoked paprika, 2 tbsp. curry powder, and 2 tbsp. Italian seasoning.  Make sure to rub the mix over the whole bird.

Seasoned Whole Chicken
Food by Chef Aaron Masanotti. Photo © Jin Lee

Cook the Chicken:  Start with a hot pan large enough to fit the whole bird.  Add about a tbsp. of oil to the pan, and when hot, start to sear the bird, breast side down.  You want to sear it just to get the skin crispy.  You don’t want to burn it; be careful.  Once the skin begins to brown, flip the bird carefully to the back.  Add 3 tbslp. butter to the pan.  Let butter melt and add 1 cup of water to the pan, along with ½ cup chicken stock.  Let liquid come to a boil, and turn off the heat.  Place remaining thyme sprigs inside cavity of bird, and a few on top of the breasts.  Put the pan in the oven and bake for 40-50 minutes.

Make sure the bird reaches an internal temperature of 165* F.  Strain off jus into a small pot and hold for plating.

Prep the Squash and Onions:  Peel, de-seed, and dice acorn squash into 1”x1” pieces.  Clean pearl onions as well.  Arrange both in a pan lined with foil.  Season the squash with 2 tsp. ground star anise, 1 tbsp garlic, 1 tsp. cumin, salt and WHITE pepper.  Season the onions with slices of fresh ginger, 2 tsp. coriander, 2 tsp. garlic, salt and WHITE pepper.  Lay 4-5 sprigs over the onions on top of the ginger slices.

Cook the Squash and Onion:  Add ½ cup of water slowly to the pan, cover with foil, and cook for 30 minutes.  The veg should be tender but not mushy.  Hold warm for plating.

Boil water to blanch beans and cook potato dumplings.  About 2 qts. salted water for the beans, and about 4 quarts salted for the dumplings.  (Water should taste slightly like...salt water!)

Bavarian Style Dumplings:  Make the dumpling mix according to instructions on package.  This one called for 1 egg, ¾ cup milk, 1 cup water.  Mix with dry, let sit, using wet hands form golf ball sized dumplings.  Boil/simmer for 20 minutes, until they float and a toothpick slides cleanly out.  Hold warm for plating.

Yellow Long Beans:  Blanch yellow beans in boiling salted water.  Only cook until they are just tender.  Strain off the water and add 1 tbsp butter, a pinch of salt, and a splash of Sherry Vinegar.  Hold warm for plating.

Carve chicken as desired and plate with the squash, onions, dumplings, beans. Chef Aaron removed the legs. He also removed the breast and sliced it.

Chicken & Bavarian Dumplings
Food by Chef Aaron Masanotti. Photo © Jin Lee

Garnish the dish the beautiful pan jus and watercress tossed with a little olive oil, salt, and lemon zest.  Some aged balsamic vinegar never hurt either!

Contact us with any questions or business inquiries! louiskingsley.com

What My Love Cooks: Redfish with Horseradish-Dill Gold Potatoes, Baby Heirloom Carrots, and Forest Mushroom Cream Sauce

[This post originally published 1/15/14 on whatmylovecooks.wordpress.com]

I asked Aaron what he would like to do for the recipe of the week and he replied, "Fish." I asked, "What kind?" He answered, "Not sure yet." So, he went to our trusty neighborhood Publix and found something he never cooked before: redfish. It is a common name for a group of deep sea/reef-dwelling fish with red skin (Red Snapper in our case) or even "red" meat (Sockeye Salmon is considered a redfish in the UK). It's not a fancy fish but light, affordable, and flavorful. He jazzed it up real nice and came up with a hearty fish dish perfect for these cold days upon us. The carrots and horse-radish dill potatoes (we found some beautiful grape sized baby golden potatoes) give the dish a fresh heartiness and the Forest Mushroom Cream Sauce...it's hard to capture it's true essence. It was very earthy and rich and creamy but because Aaron deglazed it with scotch there was also this subtle flower flavor and smell that really tied everything together. The earth and sweetness and cream had a unique savor I've never experienced before. And went so well with the vegetables and fish. He made enough for two and plated mine and his different from one another. I snapped a few shots from my Nikon but took the pictures you see here on my iPhone 5. I edited the pictures with my favorite post processing app VSCOcam. After we devoured the meal like animals, Aaron sat down like a real man and typed up all the ingredients and instructions below for me to post up! I don't edit (much at all) what he writes but I do read it. I noticed he listed "1 bottle Single Malt Scotch" as an ingredient. It is an ingredient but the whole bottle is not necessary for this dish. It's just good to have around. This is what my Love cooks... - Jin

Serves 2
Cook Time: 45 min - 1 Hour

2 Filets Fresh Red Fish
2-3 bunches heirloom baby carrots
1 tablespoon honey
2 teaspoons sherry vinegar
2 pounds honey gold new potatoes
1 bunch fresh thyme
2 bay leaves
1 tablespoon whole black peppercorns
1 bunch fresh dill
1/2 cup dried forest mushrooms
1/2 cup cream
1/2 cup Extra Virgin Olive Oil (EVOO)
1 stick Unsalted butter
Kosher Salt and Fresh Ground Pepper
1 bottle Single Malt Scotch

Begin by boiling 2 Quarts of salted water for the carrots.

Potatoes
Then, rinse the potatoes and place in a medium pot with thyme, bay leaf, peppercorns, and a heavy pinch of salt.  Cover with enough water for the potatoes to move around freely.
Bring to a boil, reduce to a simmer and cook potatoes until a sharp knife will slide through them.  Once they are cooked, strain off the water and add a few spoons of butter to the pot.  Reserve 1/2 cup liquid for sauce. Season potatoes with salt and fresh pepper.  Chop dill very fine and add to potatoes.  Stir to evenly coat the potatoes and taste for seasoning.  Hit it with some horseradish if you like!

Hold warm for plating.

Carrots
When the water is boiling drop in the carrots and cook until tender.  Same deal, when a sharp knife slides through them, they're done.  Take them out of the water and season them with salt and pepper.  A drizzle of honey and a splash of sherry vinegar will make these carrots sing!

Hold carrots warm for plating.

Fish and Sauce
Begin by steeping mushrooms in hot potato stock.  Let steep for 15 minutes, strain the liquid, and chop the shrooms finely.

Season your fish on both sides with salt and pepper.

Add 1 tablespoon of EVOO to a sauté pan and heat on med-high heat until oil is hot.

Start by searing the fish skin side down.  Lower the heat slightly and cook for about 3 minutes.  Add 1 tablespoon butter and when brown, flip the fish to the other side.  Spoon butter on top of fish, lower heat to med-low, and cook fish another 3-4 minutes.  Check for doneness.  Transfer to plate and hold hot for plating.

After draining all excess oil from the fish pan,  add the dried diced mushrooms and begin to sauté.  After mix is hot, remove pan from heat and add a splash if scotch.  Be Careful!  You don't need to flambé the scotch to burn off the alcohol!  You can slowly simmer it out. Once alcohol has reduced add 1/2 cup mushroom broth and the cream, bring to a boil, reduce to a simmer, and let reduce by half.  Check for seasoning.

Plate as your heart desires!  A little EVOO drizzled on top or some aged balsamic will add yet another level of flavor!  Enjoy the simple and flavorful recipe! - Chef Aaron

Contact us for questions or catering inquries: louiskingsley.com

What My Love Cooks: Braised Short Ribs

[This post originally published 1/9/14 on whatmylovecooks.wordpress.com]

This dish is one of my favorites and frequently requested especially during the winter months. We prepared short ribs at least six times over the holidays and it was on the menu for our second event of this year. It just made sense to feature it this week. Chef Aaron typed the recipe on WordPress himself and tried to give you simple instructions. I took the picture last night on our kitchen table with my iPhone 5 and used VSCOcam app to edit and polish. As you can see Aaron added some lightly seasoned broccoli and wheat three-cheese tortellini to go with our ribs. Risotto, polenta, or brown rice work just as well. Get creative. Practice and enjoy! This is what my Love cooks...

- Jin

Serves 2
1 hour of prep and marination
3 hours cook time

Ingredients:
6 short ribs
Kosher Salt
Coarse Grind Black Pepper
2 tbsp. dried minced garlic
2 tbsp. toasted sesame seeds
1 cup AP flour (optional for dusting)
1 cup Korean BBQ Sauce
1 cup "Southern" BBQ Sauce
1/4 cup of water
1 tsp. Beef Base (we like the organic option pictured below)

Preheat oven to 350° F

Season ribs with salt, pepper, garlic, sesame seeds and allow to sit covered in the fridge for 1 hour.

Dust ribs lightly with flour. In an oven safe pan, brown the flour dusted seasoned ribs one side at a time. After ribs are seared and lightly brown on all sides, remove from pan and set aside.

In the same pan, lower your heat to medium and slowly whisk in the BBQ sauces, beef base, and 1/4 cup of water. Heat to a boil and remove from heat.

Add short ribs back to the pan, and spoon a layer of sauce on the ribs to begin the journey. Liquid should cover atleast 1/2 way up the short rib.

Cover pan with foil, and place on a middle rack in your oven.

Allow to cook for 3 hours, basting the ribs with liquid every 30-45 min.

Remove pan from oven and vent foil so steam may escape.

Slowly pull back foil and check short ribs for beautifulness. A sharp knife should easily poke through the meat. Strain the jus and reduce it in a pot for glazing.

Hold short ribs hot for service.

Serve piping hot with a fresh coat of the reduced short rib jus.

Tips:
Clean the ribs before marination to avoid little bone bits that can be unpleasant later.

A pressure cooker can reduce your cook time in half.

Pairs classically with Risotto, Carrots, Mushrooms, and a nice glass of Syrah or Cabernet.

Dusting with flour creates a roux (Google it) and thereby will give you a shiny coat of sauce later when reduced.  You can substitute any flour for one you prefer.

Contact us with any questions, comments, or bookings! louiskingsley.com

The First: Smoked Heirloom Tomato Soup

[This post originally published 1/1/14 on whatmylovecooks.wordpress.com]

The very first recipe comes from a dish we served for our last dinner service of 2013. Coincidentally, it is also the first course we will serve for our first dinner service of 2014 in just a couple of days. Here is Chef Aaron's Smoked Heirloom Tomato Soup w/ Lemony Ricotta recipe for you all to try. Remember nothing turns out great without practice! This is what my Love cooks...

- Jin

Serves 4-6
1.5 hrs prep and cook

Ingredients:
4 large heirloom tomatoes
5 cloves of garlic minced
1 medium sweet onion
4 sprigs of fresh thyme
8 oz. can of organic low sodium chopped tomatoes (Chef loves Italian varieties the best)
3 cups of heavy cream
Extra virgin olive oil
Course sea salt
Fresh cracked pepper

Lemony Ricotta Ingredients:
8-12 oz container of ricotta cheese
1 lemon
Dried lemon peel

Additional items:
Wood or wood chips for smoking (Chef likes applewood for this recipe but encourages everyone to experiment)

To start, cut tomatoes in half and place flesh side up in a pan for the smoker. Season the tomatoes with minced garlic, salt, pepper, and paprika. Using your wood of choice, smoke the tomatoes at a low heat for approximately one hour.

When the tomatoes are smoked, chop the onion and use extra virgin olive oil to sauté the chopped onion and smoked tomatoes in a small stock pot. Add fresh thyme sprigs with some salt and pepper to taste. Remember how many sprigs you use for when you need to remove them later. Cook the tomatoes until they are soft.

Reduce heat and add the can of organic chopped tomatoes. You can also add a little pinch of paprika. Slowly bring the tomatoes to a simmer while stirring.

Add the heavy cream and bring to a boil then immediately reduce to a simmer. Let the mixture simmer for 10-15 minutes. This will reduce the cream and increases the richness of the soup. Taste the mixture and add salt and pepper as needed.

While the soup simmers, combine ricotta cheese in a mixing bowl with lemon zest, 1 teaspoon dried lemon peel, 1 teaspoon olive oil, 1/2 teaspoon of salt and pepper. Mix well with a spoon and refrigerate the ricotta until the soup is finished.

After 10-15 of simmering, remove the sprigs of thyme from the soup then purée the creamy tomato mixture in a blender. Next, strain the soup through a course strainer. Soup should be smooth but with a fluffy texture.

To serve, garnish the soup with a quenelle (Google it and explore) of the lemony ricotta mixture. Chef added a little balsamic reduction and fresh herbs on top of the soup for looks but it also helps with taste. He says a dash of sherry vinegar and fresh parsley works great, too.

Tips:
This is your dish! Show it who is boss and make it yours! Add fresh chives, parsley, or croutons at the end or even a little grated cheese on top!

A Gruyere grilled cheese on multigrain bread helps soak up the delicious soup. Any bread and cheese for that matter!

Make sure to not grill the tomatoes while smoking them. You're trying to impart a smoked flavor without cooking the tomatoes too much.

Now you try it and let us know how it goes! Contact us with any questions or suggestions! Your feedback is appreciated greatly!

Louis Kingsley Catering

Happy New Year, everyone!