Roasted Winter Squash Soup
WITH POMEGRANATE AND BACON RELISH Recipe by Chef Craig Clifton For the soup 1 butternut squash, medium-sized 1 yellow onion 3 cloves of garlic 1 leek 1 carrot 2 cups heavy cream 2 Tbsp butter 3 Tbsp vegetable oil (or other high-heat oil such as coconut) 2 cups of any dry white wine Fresh rosemary […]
Beef & Guinness Stew
Recipe By Chef Juan Escamilla, Irish Eyes Restaurant & Pub Ingredients 5 lbs beef round, flat, diced 1½ oz garlic 1½ oz beef base 2 oz black pepper 1 6-oz can of tomato paste 1 oz thyme 2 qt Guinness beer 1 qt water 3-4 stalks of celery, diced 1 onion, diced 2-3 carrots, diced […]
Toasted Tomato Soup (Vegan)
Recipe by Chef Neeley James, Mother’s Cantina OVEN-ROASTED TOMATOES 4 plum tomatoes, halved lengthwise 1 carrot, sliced into halves 1 red pepper, cut into quarters 4 cloves garlic, whole 2 Tbsp olive oil, pure *Montreal-style seasoning (kosher salt, freshly ground pepper, red chili flake, garlic, fennel) TOMATO SOUP 2 Tbsp olive oil, pure 1 medium […]
Apple Parsnip Soup
Recipe by Chef Sean Corea, Fork + Flask at Nage For the soup 14 lbs parsnips 12 Granny Smith apples 3 gal vegetable stock Zest of 6 lemons 2 qt coconut milk 1 cup extra virgin olive oil 2 Tbsp kosher salt 1 cup hazelnuts 1 cup parsley, tarragon, sage 4 Tbsp coriander For the […]