How refreshing is Tomato and Basil Bruschetta!
Notice my Title question about Tomato and Basil Bruschetta isn’t a question; it’s a statement. It’s absolutely the truth. Only the finest Italian ingredients can pull this off, and I just so happen to have the ingredients to the best recipe on earth for you and your loved ones to personally enjoy what you already love, or what you thought was just an okay appetizer. My recipe is guaranteed to kick your opinion up a notch no matter what the case!
First you need to understand that there are various recipes and different styles of Bruschetta; Mushroom Bruschetta, for example, but there is usually only one specific recipe on the menu at your local favorite Italian restaurant’e and that’s Tomato and Basil Bruschetta. The secret to great Bruschetta, no matter which variation you choose, is fresh ingredients. The ones that make a difference anyway, and the one that makes the biggest difference is Basil. Never EVER use dried basil. Dried Oregano, Thyme, Rosemary, Majoram and Sage are all great examples of seasonings that taste wonderful when they are dehydrated. But, I’m telling you, Basil is not one of them. It doesn’t even taste like the same ingredient side by side as a fresh Herb vs. the dried shaker style. It’s such a difference for me, that I’m even offended by the thought of using dried Basil. So now that we’ve got that cleared up, let’s dive into this recipe, shall we.
Tomato and Basil Bruschetta Ingredients:
2 Roma Tomatoes
1/4 Chopped Red Onion
1 Chopped Green Onion (Scallions)
1 Large Garlic Clove or 2 average 5 Large Chopped
Several FRESH Basil Leaves
1 tsp Italian Seasoning (Oregano, Thyme, Majoram, Sage, Rosemary, Basil)
1/4 tsp Margarita Salt or Kosher, Sea Salt if you prefer
1/4 tsp Black Pepper
1/4 cup Olive Oil
Chop all Veggies very small, especially the onion, but don’t turn your tomatoes into soup. Combine all ingredients and serve your Tomato and Basil Bruschetta over the top of your favorite toasted Italian bread or French Baguette.
When I eat Asparagus, I don’t want a limp noodle. I want a vibrant vegetable that melts in my mouth like butter and at the same time has that nice crispy crunch. Asparagus that is cooked like that doesn’t just seduce my pallet with flavor, it gives my body the nutrition it needs because it isn’t cooked until it’s dead! This is very crucial in my book and it should be in yours as well. Always try to leave some life in your cooked vegetables. Not only will your body thank you, but your taste buds will as well because you’re not killing the flavor as you save the nutrients, and your Asparagus will be delicious and cooked perfect every time!
1 bunch Asparagus
1 qt Boiling Water (Blanching)
2 tbsp Olive Oil
Salt and Pepper to taste
The Lobster Bisque Challenge!
Lobster Bisque isn’t over rated, but it is often over cooked. You’ll find that most recipes use a ton of cream to define their soup recipe as a “bisque”, then hours of waiting time to reduce. Is all of this really necessary? I say Nay-nay! I’ll prove it to you in this recipe I’ve developed that not only cuts your cooking time in half but knocks out 2/3 of the fat content because you don’t really need that much cream. Even Bobby Flay’s Lobster Bisque recipe has 6 cups of Heavy Cream in it. Crazy! I use only 2 and I promise you it’s just as good and if not, even better.
In this Lobster Bisque Recipe I’m going to be using Langostino Lobster. I honestly prefer Squat Lobster if you have it available. The benefits of each are the same but there are some differences. First, the price is incredibly reasonable. I bought 3 pounds of solid meat, not shell, for just 20 bucks! The difference in my opinion is a sweeter, softer lobster tail meat when you are using Squat Lobster to make Lobster Bisque. Don’t ask me why, it’s just that way. Regardless of the reasons, they’re both very affordable and they both make a very impressive Lobster Bisque come to life.
Lobster Bisque Ingredients:
1 cup water
2 tsp Tomato Bouillon
6 Roma Tomatoes
2 Celery Stalks
3 Garlic Cloves
1 Tbsp Chopped Ginger
3 Parsley Sprigs
3 Large Basil Leaves
3/4 cup Red Wine (sweet)
2 Tbsp Butter
1/3 cup Corn Starch
2 cups Heavy Whipping Cream
1Tbsp Italian Seasoning
1 tsp Ground Black Pepper
2 lbs Langostino Lobster tails
Set the water and bouillon on medium heat on the stove. Combine all the vegetables except for the onion in a food processor or blender and puree. Then add mixture to the Tomato Stalk. Chop onion and sauté until Caramelized, and then add the Corn Starch and Cream. When the Cream thickens like a country gravy, add the seasoning and add all the onions and cream to the soup. Chop half of the Langostino Lobster tails into small pieces and add to the Bisque. Stir frequently and wait to reduce; 20 to 25 minutes. It will burn the bottom if you’re not stirring! Once it has reduced to your desired consistency, add remaining Lobster tails and serve. If you are using large lobsters for this Lobster Bisque Recipe, all directions still apply, only adding the meat in increments isn’t necessary.