This content is compiled from notes taken at the 2013 Country Living Fair held in Columbus, Ohio. The presenter made two soups during the demonstration: tomato and garlic. Making crackers was also demonstrated.
Make cracker dough in food processor.
One cup all-purpose flour.
4 tablespoons cold butter, cut into small pieces
8 ounces grated sharp cheddar cheese
1/4 - 1 teaspoon cayenne pepper.
1/2 teaspoon Fine grain sea salt.
Pulse ingredients in food processor.
Slowly add water, 1 T at a time, while pulsing.
Pulse until consistency of wet sand.
Add approximately 3 tablespoons of water.
Leave dough a little crumbly.
Place cracker dough on parchment paper.
One big ball.
Shape into log, avoid man-handling, over-working dough
Roll log in paper.
Place in frig.
Cold cracker dough log easier to slice thin.
After dough has chilled for one hour to overnight
Slice and place on baking sheet.
Bake at 400 degrees for 8 to 10 min until some browning.
(to be used with garlic soup)
3 heads garlic cut in half (more if small heads)
Place garlic halves onto tinfoil.
Add a few bay leaves.
Add 3 tablespoons of olive oil (1 per head)
Garlic and above ingredients sandwiched between two pieces of tinfoil.
Foil sealed along edges.
Bake in oven at 350 degrees for 60 min.
Let garlic cool.
Squeeze garlic into a separate bowl.
Want garlic pasty.
(to be used with garlic soup)
Pan on stove.
chorizo sausage .
Hard cured sausage .
Saute sausage in pan with olive oil .
Simmers on low for a few min to obtain a little browning.
Add sausage oil to garlic soup top and add sliced, sautéed sausage to each bowl.
4 pounds of plum, beefsteak, or roma tomatoes.
Quarter the tomatoes.
Place on baking sheet.
Do not use parchment paper.
On top of tomatoes:
Sprinkle coarse sea salt, lightly sprinkled (broth will have sodium)
Sprinkle teaspoon dried oregano.
Sprinkle teaspoon thyme.
Drizzle 3 tablespoons olive oil (avoid adding too much oil because you'll end up with oily soup)
Drizzle 3 tablespoons balsamic vinegar.
Bake in oven at 350 to 400 degrees for 40 to 60 min.
While tray of roasted tomatoes in oven for 40 to 60 min, prepare rest of tomato soup ingredients.
Prepare in a pot on stove top:
add chopped onions from one onion (Vidalia or other sweet onion)
Add chopped Oregano ( 2 sprigs or so)
add the oven roasted tomatoes (scrape Carmelled bits off metal pan)
Cool five min on stove top. (this step before or after broth and cream additions?)
Add chicken broth (32 oz.)
1/4 cup of heavy cream added at some point.
Purée with single element hand mixer (immersion blender) or with food processor.
Once puréed, soup is done .
Serve with cheese crackers
Pot melt 3 tblsp butter .
Onions (1 sweet onion, chopped).
Cook while roasting garlic.
One onion for both soups .
Add roasted garlic to pot of onions etc.
add tsp paprika.
Add sprig thyme to pot garlic soup.
Add chicken broth, Entire 32 oz carton
Simmer for 20 min
Back to garlic soup purée too.
Single hand mix tool (immersion blender)
(Can add one large potato to pot with onions part.)
Qtr cup cream added to each soup.
Soups use heavy cream
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