Tomato-Orange Soup  (Served at Bells 'N' Brass Concert)

½ cup unsalted butter (1 stick)

½ medium onion, diced

2 14½ -ounce cans unsalted diced tomatoes with juice (see note)

1 teaspoon kosher salt

½ teaspoon pepper

¼ teaspoon baking soda

½ teaspoon dried thyme

1 cup fresh orange juice

½ cup whipping cream

In a saucepan, melt butter; add onion and sauté until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.

Puree in a food processor or blender; strain through a sieve or food mill.

Return to saucepan and stir in orange juice and cream. Bring to a simmer and adjust seasonings if necessary.  Serve hot.

Note: S&W makes unsalted diced tomatoes. If not available, substitute regular canned diced tomatoes and omit or reduce salt, depending on your taste.

Makes 4 servings

Roasted Vegetable and Polenta Strata

Polenta

3c coarse cornmeal

9 c water and/or broth

1 Tbsp salt

8oz paremesan, optional

8 cloves garlic, minced, optional

herbs – optional

Bring liquid to a boil. Add salt. Whisk in cornmeal in a stream so it doesn’t form lumps. Lower heat and stir for 15 mins. Stir in cheese and pour into a loaf pan OR half-sheet pan (1/2-3/4” thick) and set aside to cool. Turn out and slice pieces to fit the pan.

Veggies

              3 or 4 Portobella mushrooms

              8 oz roasted peppers

              1# or more spinach

              Vinaigrette (olive oil/red wine vinegar), rosemary, garlic, ~8 cloves minced

Set the mushroom upside down and carefully top with the vinaigrette, garlic, and rosemary. Roast in oven or BBQ for ~15 minutes until limp.

Blanch the spinach OR saute with olive oil,garlic, chili flakes, S&P. Drain. [Can always add some dry bread crumbs to absorb liquid]

Could also add roasted eggplant, zucchini, etc.

Béchamel Sauce

              6 Tbsp butter

              6 Tbsp flour (or more)

              ½ an onion

              8 cloves garlic, minced, optional

              5 c milk

              1 c cream

              Nutmeg, S&P

Melt the butter and saute the onions/garlic slowly until translucent. Stir in flour to make a roux. Set aside to cool. Combine the cream and milk and bring to nearly to a boil. Whisk this into the roux and return to the heat and cook 15-20 minutes, stirring frequently. Season.

Jeff: With the béchamel, you can make the base sauce and add any flavor you may want, that way you can match the basic theme of the dish.  Sherry, Roasted garlic, fresh garlic, cheese at the end ( Mornay Sauce ), pureed roasted red peppers, mushrooms...etc.

Assembly

              1.5# cheese, mixed types, grated mozarella works well but stronger flavored cheeses such as romano and parmesan add more flavor.

Film the bottom of the baking pan with bechamel, then layer polenta, veggies, cheese, and sauce. Ending with a layer of polenta, sauce, and cheese.

Cover loosely with foil and bake at 375 degrees for 15 minutes then uncover and bake until bubbly – approx another 25 mins.

Quantities

I make this in an oval pan approx 13” long, 10” wide, and 4” deep. It serves about 8-10 hungry people.

It could be cut in half and made in a 8” dish.

Doubled, it fits a regular sized steamer tray and will feed about 30 for lunch.

Based on a dish from John’s Contemporary Catering, a recipe from Green’s cookbook, and advice from Jeff Hamilton.

Brenda Troisi