Wednesday, October 28, 2009

Tomato Bisque with Red Onion Focaccia

This was quite the tasty dinner. I really liked both the Tomato Bisque soup and the focaccia recipe from The Conscious Cook by Tal Ronnen. That being said, I do have some changes next time. I'm starting to get the feeling that this is a good cookbook if you follow your instincts and not the exact recipe.

Tomato Bisque and Red Onion Focaccia

For the Tomato Bisque recipe, the cashew cream rocked. But, Mike and I both agreed that we wanted more tomato and less stock. I would suggest doubling the tomatoes and reducing the stock but the same amount. We did use the Vita-mix to blend this but gave up on sending the blended mixture through a sieve (it was fine without straining the blended mixture).

For the Focaccia, all our salt and hot pepper wound up in one spot so I would just change the way it was added. I would sprinkle on the salt, pepper, red pepper, and rosemary, and then brush over the olive oil. Also, we cooked ours about 10-15 min longer than called for (maybe a typo in the book), which is why the onions got so brown.

Red Onion Focaccia

1 comment:

  1. That sounds like another wonderful book I need. Tomatoes, bread, and onions are always great. Thank you for the tomato tip.