Stated early on dinner as I realized it was going to take a lot of time doing this soup and sandwich meal. Both these recipes are from RR’s new cookbook. I understand she was on Dr. Phil talking about doing this book today. Unfortunately, I did not know in time to record it. I will tell you that this cookbook is not 30 minute meals. The first recipe is Tomato-Vodka soup. She has two in the book, but the other is made with fresh tomatoes. She says serves 4. Only if you do not accompany it with the cheese sandwiches. Even Jim could not eat soup seconds after eating 2 sandwiches.
Ingredients
- 4 C chicken stock, mine was homemade
- A handful of dry-pack sun-dried tomatoes (Yes, she really says a handful.)
- 1 onion , finely chopped
- 1 carrot, grated or finely chopped
- 4 cloves garlic, finely chopped
- 1 bay leaf
- 2 T chopped fresh thyme leaves
- Salt and pepper
- 1 C vodka (We only had Belvedere, Jim was a little distraught that it went in soup.)
- 1 (28-32 oz.)can San Marzano tomatoes
- A few fresh basil leaves, torn
- 1 C heavy cream (I had less than 1/2 C, so I filled it up with 2% milk, which tastes like cream to me.)
- 1 medium eggplant
- Salt
- 1/2 C EVOO
- 2 cloves garlic, very thinly sliced
- Leaves from 1 sprig fresh rosemary, finely chopped
- A fat pinch of crushed red pepper flakes
- 8-12 slices good-quality white bread or firm Italian semolina bread
- Softened butter for spreading on the bread
- 1-1/2 C freshly grated parmigiano-Reggiano cheese
- 1# fresh mozzarella cheese, thinly sliced
- 2 plum tomatoes, thinly sliced (I used 2 on our 3 sandwiches, so if you are making for a crowd, I would get more tomatoes.)
- A handful of fresh basil leaves, torn
Instructions
- In a small saucepan, combine 1 1/2 C stock and the sun-dried tomatoes and bring the stock to a low boil. Reduce the hat and simmer until the tomatoes are softened 6-7 minutes.
- Meanwhile in a large saucepan, heat the EVOO over medium-high heat. Add the onion, carrot, garlic, bay leaf, thyme, salt and pepper. Cook until he veggies have softened, about 5 minutes.
- Add the vodka, stir to deglaze the pan, and cook for a minute to reduce.
- Hand-crush the tomatoes as you add them to the pan and add the juices from the can. Cook for 15-18 minutes to reduce and thicken a bit. (Be careful with the tomatoes. Invariably one squirts on the wall or you. You are using an immersion blender so I am not sure why she says this or the fine chopping. Put it all in the pan and use a wooden spoon to break up the tomatoes, let the blender do most of the work.)
- Add the remaining 2 1/2 C stock, the reconstituted sun-dried tomatoes and their stock, and the basil.
- Fish out the bay leaf and discard before using an immersion blender to puree the soup.
- Return the soup to the stove to heat through and stir in the cream. Do not let it boil after adding cream.
- Preheat the broiler to high.
- Trim the skin off two opposite sides of the eggplant, then thinly slice the eggplant into 1/8-1/4†planks. Season the eggplant with salt and drain on paper towels for a few minutes.
- In a small skillet, heat the oil over medium heat. Add the garlic and cook until light golden in color. Remove from the heat. Remove the garlic with a fork and let cool. Chop the cooled garlic and set aside. Add the rosemary and red pepper flakes to the oil.
- Pat the eggplant dry, brush with the flavored oil, and arrange on a baking sheet. Broil for 2-3 minutes per side, or until charred and tender.
- Heat a griddle or nonstick skillet over medium heat. (I used my pennine press.)
- Lightly butter one side of each slice of bread and press it into or sprinkle with the Parm.
- Build the sandwiches: Place half the bread Parm side down on a work surface. top each slide with mozzarella, grilled eggplant, tomato, chopped crispy garlic, basil, and more mozzarella. Top with a second slice of bread, Parm side facing up.
- Grill the sandwiches until golden brown and the cheese has melted, 3-4 minutes.