Pounds & Ounces Turkey Pot Pie

Ingredients:
1 medium carrot diced
1 medium parsnip diced
1 large onion diced
2 ribs of celery diced
2 large Idaho potatoes diced
2 cups cooked shredded or cubed turkey
3 cups turkey stock
4 tbsp. butter
4 tbsp. flour
1/4 cup cream
1 sprig thyme
1 sprig sage
Puff pastry-room temperature
1 egg, beaten

Procedures:
Sautee the carrots, parsnips, celery, and onion with the butter until tender. Season with salt and pepper. Sprinkle flour over vegetables and cook for 1 minute.

Add the turkey stock, turkey meat, and potatoes and bring to a boil.

Add cream and herbs and simmer for 5 minutes.

Ladle soup into a casserole dish and top with puff pastry. Poke a few holes on top with a fork. Brush with egg and bake at 400 degrees for 25-30 minutes.

Serves: 2 person

Source: Good Day New York

Olive Garden Lentil Stew with Capers

Ingredients:
1 lb bag Italian dried lentils
1/4 cup olive oil
1 small yellow onion, minced
1 medium carrot, minced
1 rib celery, minced
1 clove fresh garlic, chopped
1 sprig fresh rosemary
pinch fresh thyme, chopped
4 cups chicken stock
Sea salt to taste
2 Tbsp plus 1/2 cup chopped tomatoes
1 Tbsp capers
4 Tbsp extra virgin olive oil
2 Tbsp parsley, chopped
4 pinches of ground black pepper

Procedures:
Soak lentils for 2 hours in cool water. Drain.

Combine extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.

Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!)

Serve re-heated soup garnished with chopped tomatoes and capers.

Add fresh black pepper and chopped parsley. Serve immediately.

Serves: 4 person

Source: Olive Garden

Lumberyard Restaurant's Roasted Tomato Bisque

Ingredients:
3 pounds plum tomatoes
2 tablespoons olive oil
Salt
Pepper
1 1/2 pounds cauliflower, coarsely chopped
2 1/2 pounds red peppers
3 tablespoons minced garlic
2/3 cup fresh lemon juice
2 cups tomato juice
1/3 cup tomato paste
4 ounces (about 6 cups) fresh basil leaves
2 1/2 cups vegetable broth
3 cups cream
Sugar

Procedures:
1. Heat the oven to 400 degrees. Halve the tomatoes lengthwise and place on a foil-lined rimmed baking sheet. Drizzle the olive oil
over the tomatoes, and sprinkle over 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast the tomatoes for 20 minutes to soften. Remove from the oven and set aside.

2. While the tomatoes are roasting, steam the cauliflower in a steamer set over a pot of boiling water. Steam the cauliflower until tender, then remove from heat and set aside.

3. Roast the peppers: Place the peppers on a rack set over a gas stove-top burner heated over high heat. Roast until the skin on all sides is charred, turning frequently. Place the peppers in a bowl and cover with plastic wrap and set aside until the peppers are cool enough to handle. Peel the charred skin from the peppers, then stem and seed the peppers. Mince the peppers. You should have about 2 cups (1 pound) minced roasted pepper.

4. Combine the roasted tomatoes (with any juices), cauliflower, minced peppers, garlic, lemon juice, tomato juice, tomato paste, basil leaves and vegetable broth in a pot or large bowl. Purée the mixture using an immersion blender, or in batches using a blender, before pushing through a strainer into a heavy-bottom soup pot.

5. Bring the soup to a simmer over medium heat, stirring frequently. Stir in the cream and continue to heat until hot. Season to taste with salt and pepper, and stir in sugar to sweeten as desired.

Serves: 16 person

Source: LA Times