2010 SHOW # 18

                 ITALIAN SAUSAGE SOUP

               TOMATO-BASIL BREAD PUDDING

        SALMON WITH LEMON, CAPERS AND ROSEMARY

INGREDIENTS:

1 POUND ITALIAN SAUSAGE

1 FRESH GARLIC CLOVE, CHOPPED

2, 14 oz. CANS BEEF BROTH

1, 14.5 oz. CAN ITALIAN-STYLE STEWED TOMATOES

1 CUP SLICED CARROTS

1, 14 oz. CAN GREAT NORTHERN BEANS, UNDRAINED

2 SMALL ZUCCHINI, CUBED

2 CUPS SPINACH, TORN

¼ TEASPOON FRESH GROUND PEPPER

¼ TEASPOON KOSHER SALT

DIRECTIONS:

 IN A LARGE STOCKPOT, BROWN THE SAUSAGE, ADD THE CARROTS AND SAUTÉ FOR 2 TO 3 MINUTES. ADD THE TOMATOES, BROTH AND SEASON WITH SALT AND PEPPER, COVER AND SIMMER FOR 15 MINUTES.

STIR IN THE BEANS WITH LIQUID AND ZUCCHINI, COVER AND SIMMER FOR 7 MINUTES OR UNTIL ZUCCHINI IS TENDER.

REMOVE FROM THE HEAT ADD THE SPINACH, SOUP IS NOW READY IN 5 MINUTES.

                           TOMATO-BASIL BRAD PUDDING

INGREDIENTS:

BUTTER FOR GREASING BAKING DISH

8oz. MULTI GRAIN LOAF BREAD, CUT INTO ¾ INCH CUBES

3 TABLESPOONS OLIVE OIL

2 SHALLOTS, THINLY SLICED

2 FRESH GARLIC CLOVES, CHOPPED

12 oz. CHERRY OR GRAPE TOMATOES, HALVED

KOSHER SALT AND FRESH GROUND PEPPER TO TASTE

1 PACKED CUP CHOPPED FRESH BASIL LEAVES

1 1 /2 CUPS SHREDDED PARMESAN, 6 oz.

FOR THE CUSTARD:

6 LARGE EGGS, ROOM TEMP

1 CUP WHOLE MILK

1 TEASPOON KOSHER SALT

½ TEASPOON FRESH GROUND PEPPER

DIRECTIONS:

PREHEAT OVEN TO 375 DEGREES. BUTTER A 9X13, 2 INCH GLASS BAKING DISH. ADD THE BREAD AND SET ASIDE.

IN A LARGE SAUTÉ PAN HEAT THE OIL OVER MEDIUM HIGH HEAT, ADD THE GARLIC AND SHALLOTS, COOK STIRRING CONSTANTLY UNTIL FRAGRANT, ABOUT 1 MINUTE. ADD THE TOMATOES AND SEASON WITH SALT AND PEPPER, TO TASTE. COOK UNTIL SLIGHTLY SOFT, ABOUT 2 MINUTES. REMOVE THE PAN FROM THE HEAT AND STIR IN THE BASIL. POUR THE MIXTURE AND PARMESAN CHEESE OVER THE BREAD CUBES AND COMBINE WELL.

IN A LARGE BOWL, BEAT THE EGGS, MILK, SALT AND PEPPER TOGETHER UNTIL SMOOTH. POUR THE CUSTARD OVER THE BREAD MIXTURE AND GENTLY COAT. BAKE UNTIL SLIGHTLY PUFFED AND GOLDEN, ABOUT 25 TO 30 MINUTES. REMOVE THE BREAD PUDDING FROM THE OVEN AND LET COOL FOR 5 MINUTES. CUT INTO WEDGES AND SERVE.

        SALMON WITH LEMON, CAPERS AND ROSEMARY

INGREDIENTS:

4, 6oz. SALMON FILLETS

¼ CUP EXTRA VIRGIN OLIVE OIL

SALT AND FRESH GROUND PEPPER

1 TABLESPOON FRESH ROSEMARY, CHOPPED

8 LEMON SLICES

¼ CUP FRESH LEMON JUICE

½ CUP MARSALA OR DRY WHITE WINE

4 TEASPOONS CAPERS

4 PIECES OF ALUMINUM FOIL

DIRECTIONS:

BRUSH TOP AND BOTTOM OF SALMON WITH OLIVE OIL AND SEASON WITH SALT AND PEPPER, AND ROSEMARY. PLACE EACH PIECE ON A PIECE OD ALUMINUM FOIL LARGE ENOUGH TO FOLD OVER AND SEAL. TOP EACH PIECE WITH 2 LEMON SLICES, 1 TABLESPOON LEMON JUICE, 2 TABLESPOONS WINE AND 1 TEASPOON OF CAPERS. WRAP UP SALMON TIGHTLY IN THE FOIL PACKETS.

PLACE ON GRILL PAN OVER MEDIUM-HIGH HEAT OR A GAS GRILL. PLACE THE FOIL PACKETS ON THE HOT GRILL FOR 10 MINUTES FOR A 1 INCH THICK PIECE OF SALMON. SERVE IN FOIL WRAPS.