TUSCAN TOMATO SOUP

I do not have a picture of this soup when it is finished, but it is wonderful!

You will need a big bag of tomatoes. I usually use all kinds at the same time. Cut them into quarters and halves depending on their size. Quarter about three larger onions and cut the top of a head of garlic off. Place everything onto a rimmed baking sheet, heavily drizzle with olive oil and toss around a little. Season with salt and pepper. (I like to add baby carrots also.)

Roast in 400' oven for three to four hours. You will not be prepared for the way your house is going to smell!!

After you take it out of the oven, let it cool for a little bit. Pour everything into a deep soup pot, squeeze the garlic cloves out and use a potato masher to mash it all up.  Add two boxes of chicken broth, chopped fresh basil and a big pinch of crushed red pepper and let it simmer.  Salt and pepper to taste. If it cooks down too much and a little water at a time. 

Tear up a loaf of bread and toast the chunks in a low oven. The purpose is to get the bread hard and crusty.  

Serve the soup by placing several pieces of bread in a bowl and ladling soup over it.  Grate Parmesan  cheese on the top.    

SHORT RIBS

Everyone here at our house gets very excited when we have short ribs. It is definitely a great cold weather meal. 

So here is how we do it: 

Put some flour, salt and pepper into a plastic gallon size bag. Heat some canola oil in a deep skillet.

Shake the short ribs inside the bag to coat with flour and place into skillet.

Brown the short ribs... get them nice and brown.

 Remove them from the oil and drain on paper towels.

Do this in small batches.

In a food processor add a small bag of baby carrots, a couple of cloves of garlic, a couple of stalks of celery and a large onion. It may not all fit at the same time.

Put the veggie mixture into a hot pot that has olive oil in it and continuously stir to slightly brown and cook some of the water out of it.  Add a can of tomato paste and cook it a little more.  Add some water, beef broth and red wine. Season with salt and pepper. I like chunks of onions and mushrooms, so I add some of those here and let it simmer for a little bit longer.

Place the short ribs into a large deep roasting pan.

Pour the sauce over the short ribs.

Cover with foil.

Place in a 425' oven and cook for 2 - 2 1/2 hours.

You want the ribs to pull apart with a fork.

Keep an eye of them.

They will look something like this ...

and they will be delicious!