I just finished watching Iron Chef America, chef Hughes from Canada against Iron chef Bobby Flay. The theme was Canadian lobster. While chef Hughes is a great chef I believe that Booby Flay lost to him because his sous chef was not in harmony with him during the cooking process.
Bobby had too many questions to ask her, in a regular cooking process everybody is supposed to know what and when they have to do to produce the ultimate product.
When we cook for our customers, I always make sure everybody is on the same wave length.
That is what our customers like about us.
If you pick the last tomatoes, carrots and the first squash out of your garden or you buy them from your local farmers market, here is a wonderful recipe for you.
For 4 persons:
3 Tsp olive or vegetable oil
2 bay leaves
1 large onion, chopped
4 cloves of garlic, chopped
4 large very ripe tomatoes, diced
4 cups of carrots, diced
4 cups of squash or pumpkin, diced
1 quart of water or vegetable stock
2 cups of coconut milk or heavy cream
salt and pepper to taste
chopped parsley or chives for garnish
Sautee onion until translucent, add bay leaves and cloves and sautee until fragrant, about 1 or 2 minutes, add garlic and sautee for another minute, add all the vegetables and sautee until they are coated with oil, add water or stock and season with salt and pepper to taste, simmer for about 20 minutes and cool off slightly.
Purree sup in food processor or blender, pass through a sieve back into pot, bring to a boil and reduce to a simmer, add heavy cream (or coconut cream if you like the soup to be vegan until soup slightly thickens, serve in bowls and top with chopped parsley or chives. The soup tastes best slightly warm, not really hot.