MID-ATLANTIC WEEK: Day 1

This week we focused on the Mid-Atlantic Region of America. We made "Shaker-Style" Turkey Cutlets & gravy with mashed potatoes, green beans, and spaghetti squash. Let's just say i ate very well on this night. The turkey wasn't dry and the gravy...one word WOW! It truly was a very delicious and amazing dish.





Next we have my personal favorite, Cream of Tomato and Basil Soup. I had the pleasure of making this and i had a lot of fun. I don't usually care for tomato soup but this recipe was edited by our chef and the tweaks her made to it made the whole thing absolutely yummy! I'll attach the recipe below because it is definately too good to not share with you.

Here we have another yummy salad... can you see why i say this is my favorite part of the class. You truly get to be creative with you veggies. It's an egg, cucumber and tomato salad with a very great vinegarette that has green onion garlic olive oil, and red wine vinegar. My mouth is watering just thinking about it.

HERE'S THE WHOLE SPREAD. I TRIED TO BE DRAMATIC AND DO IT THE PICTURE AT A WEIRD ANGLE BUT I DON'T THINK I DID IT QUITE RIGHT.

Cream of tomato and basil soup:

3 tablespoons olive oil

1 1/2 cup chopped yellow onion

2 carrots, unpeeled & chopped

1 tablespoon minced garlic (about 3 cloves)

4 lb. tomatoes coarsely chopped (about 5 large)

1 1/2 teaspoon sugar

1 tablespoon tomato paste

1 tablespoon sherry win vinegar (this gives it a little kick)

1/4 cup chopped fresh basil leaves

3 cups chicken stock

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

3/4 cup heavy cream

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Puree the soup in a blender until very smooth. Add the cream to the coup. Reheat the soup over low hear just until hot. Add the sherry wine vinegar and serve with basil lease and/or croutons for garnish.