Peachy the Magazine Fall 2017 - Page 61

FOOD + ENTERTAINING GRILLED CHICKEN, PESTO, ARUGULA AND MOZZARELLA SANDWICHES ½ cup Roth Käse Buttermilk Blue Cheese Grilled chicken Greek yogurt for garnish Pesto (homemade or store-bought fresh) Hot sauce Fresh mozzarella cheese, sliced Arugula Good bread (I like ciabatta) Brush bread with pesto and layer remaining ingredients. SPICY TOMATO AND BLUE CHEESE SOUP Serves 4 to 6 Heat the olive oil in a 4-quart pot over medium heat. When the oil is hot, add the onion and a 3-fingered pinch of salt; sweat for 2 minutes. Add the garlic and continue to sweat for 2 more minutes. Add the tomatoes, their juice and the stock and bring to a simmer. Tie up a sprig of oregano and place it into the soup with the string hanging over the side of the pot. Add the cream, sriracha sauce and oregano leaves and simmer for 10 to 25 minutes. 4 cloves garlic, sliced Remove oregano sprig. Pour the soup into a blender, add the blue cheese, and blend until smooth, working in batches if needed. Strain through a fine-mesh strainer into a clean pot, taste and adjust the seasonings if nec- essary. Reheat to serve. 1 (28-ounce) can San Marzano tomatoes, with their juice When serving, top with a dollop of Greek yogurt and some extra hot sauce. 1 ½ cups chicken stock Recipe from Michael Symon’s Live To Cook 2 tablespoons olive oil 1 sprig oregano 1 medium red onion, finely chopped Kosher salt ¾ cup heavy cream 2 tablespoons sriracha sauce 1 tablespoon fresh oregano leaves MAKE AHEAD: The soup will keep, covered in the refrigerator, for a few days. FALL 2017 59