Isabelle’s kitchen: the yummiest tomato pie + butternut squash bisque !

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I am thrilled to welcome you back to Isabelle’s Kitchen ! I wish you could smell the melting butter, frying onions, and fresh herbs from over there !

Now I don’t know about you, but tomato pie and butternut squash bisque check all the boxes of my favorite warm and savory tastes.  I hope these simple and delicious recipes inspire you over this cozy holiday season spent with your loved ones.

Tomato Pie…or the now I know why they say as “easy as pie”…pie.

Ingrediants

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  • 4 or 5 sliced italian tomatoes
  • 3 tablespoons olive oil
  • 1 tablespoon Herbes de Provence
  • 7 oz store-bought puffed pastry (we bought ours at “Patissere de Nancy” on Monkland ave.)
  • 2 tablespoons of Dijon mustard
  • 375 ml (1 1/2 cups) shredded Gruyère cheese (or a mix of mozzarella and chèvre). (We used half the Gruyère recommended.)
  • 1 hand full kalamata black olives, pitted and chopped (We skipped the olives).

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Preparation

Preheat oven to 200°C/400°F.

In a bowl, mix tomato slices, olive oil and herbs. Put on the side.

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Roll out the puffed pastry into a rectangle.

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Be sure to poke some holes in the pastry with your fork.

Spread the mustard on the pasty and leave a .5 inch space around the border.

 Sprinkle the grated cheese over the mustard and then place the tomatoes over the cheese.

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Garnish with olives (if you wish) and add plenty of pepper.

Cook for 15 minutes at the bottom of your oven.

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  Brown under the broiler for a few minutes if necessary to brown the crust.

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Serve the pie alone, or with a lettuce salad with fresh herbs.

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When you serve the pie, dress with mesclun salad in a vinaigrette !

( Original recipe found here. )


Butternut squash bisque (bisque means “with cream” aka “yummmmmmmmmmm”…)

Ingrediants

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  • 2 tablespoons butter or margerine
  • 2 small onions, finely chopped
  • 1 pound butternut squash, peeled, seeded, and cubed
  • 5 cups chicken stock
  • 1/2 pound potatoes, cubed
  • 1 teaspoon paprika
  • 1/2 cup whipping cream (optional)
  • salt and pepper
  • 1 1/2 tablespoons chopped fresh chives, plus whole chives, for garnishing

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Preperation

Melt butter or margerine in a large saucepan.

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Add onions and cook until soft, about 5 minutes.

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Add the squash, stock, potatoes, and paprika. Bring to a boil. Reduce the heat to low, cover the pan, and simmer until the vegetables are soft, about 35 minutes.

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Pour soup into a food processor or blender and process until smooth.

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Return the soup to the pan and stir in the cream, if using. Season with salt and pepper. Reheat gently.

We used a hand blender.

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  Stir in chopped chives just before serving. Garnish with a few while chives if you like!

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Recipe taken from “The Ultimate Cooking Course and Kitchen Encyclopedia”

Consultant Editor: Carole Clements


P.S. Here are Isabelle’s favorite cookbooks to add to your Christmas list or try in your cookbook club !

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Enjoy friends!

xo

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