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
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