A DIY Sunday

Last Sunday the cooking group and I worked together to cook a meal on open flame for a group of about 12 people. It was a great success. I made a "quick and spicy tomato soup" courtesy of Giada de Laurentiis (I just realized that I forgot to add red pepper flakes to make it spicy) and a caprese salad. I've included the recipes for both dishes below:

Quick and spicy tomato soup:

Ingredients

• 3 tablespoons olive oil
• 2 carrots, peeled and chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
• 2 (14-ounce) cans chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 teaspoon red pepper flakes
• 1/2 cup pastina pasta (or any small pasta)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Caprese Salad:

Several ripe tomatoes

Fresh mozzeralla

Fresh basil

2 cloves of garlic

3 tbsp Extra virgin olive oil

3 tbsp Balsamic vinegar

Salt and Pepper to taste

Slice the tomatoes, mince the garlic, and chiffonade the basil and combine. Grind fresh salt and pepper on the mixture. Add the mozzerella and add the olive oil. Just before serving, add the vinegar.