Smoky Tomato Soup

[Music] hi i'm naomi nachman and this is sunnysider [Music] hi everyone i'd like to introduce everyone to my good friend giordana herschel she's the ceo of mas bia and she's also a personal chef otherwise known as the blue ladle we have been cooking together for a very long time very long time and i'm very excited to have you on the show tell us a little bit about the work that you do for my spear so i've been working for masbia since december i am their chief operating officer and we've been working on a really exciting new fundraiser and that's really what we've been focusing on now and for anyone who doesn't know what must be here is could you tell us a little bit about us yeah sure so musfia is a network of food pantries and soup kitchens that are 100 kosher and we pride ourselves on making sure that we feed anyone in need and with dignity so we want to make sure that we're not just slopping some food on a plate for somebody that we're feeding them i think people magazine refer to it as a restaurant without a cash register i love that i remember when that quote came out i was so proud that my spirit just had such high quality kosher food for people in need okay so tell us about what we've got in front of us right here so we're working on a fabulous fundraiser where we are working with the chef's garden which is a farm out in euron ohio who makes fabulous fabulous produce they work so hard to make sure that their produce is the exact color and texture and flavor for what the top chefs would really want look how gorgeous these colors are all made by hashem it's it's beautiful what they can produce and they made this fabulous cookbook called the chef's garden cookbook which we have over here i'm gonna hold it up i'm gonna grab my coffee so the chef's guardians like i've got this is like an encyclopedia it is it's vegetables it's actually broken down by types of vegetables so they explain all the different vegetables in here and all of the recipes are really veggie centric which are amazing for anyone who's into plant-based or just gardening or anything like that i love vegetables people are so especially this past year a lot of people have been doing a lot of gardening and this book was a really great reference and they're beautiful pictures they're stunning so farmer lee jones who's the farm the farmer out in euron he worked to make this book along with chef jamie simpson and they have been big supporters of muspia and they send us produce and they're so generous we have worked directly with them both alexander rappaport our executive director and farmer lee jones have worked together for many years to really help feed the needy with dignity and he came out with this book this year and we wanted to do a fundraiser with him but we were concerned because while it is a very veggie centric book there are some recipes that aren't 100 koshers so we are crushing firing them for you yeah we i was talking to the chef in the farm and i told him we're going to cash her the recipes so that's what we do and we cash her the recipes so what we did was we took whatever recipes are in here i scan through this entire book of 641 pages and picked out the recipes that were in kosher and along with josh massen who is the chef at naruto bolantinik and brian grieca who is the chef at milt's barbecue for the perplex in chicago they helped me make this book of kosher swaps for any recipe that isn't kosher from the shop so nice that we have such a book available to us and they went out there they did a photo shoot look at alex rappaport sitting in the yard on the tractor and the tractor along with family you can sort of see underneath his beard he's actually wearing farmer lee jones gave him a matching bow tie you can kind of make it out underneath and it is a beautiful beautiful book filled with recipes from the chef's garden that have been koshified yep we spent three days on the farm really trying to understand all the recipes in the book what the meaning behind the recipes were what their intention was i sat with the chef chef jamie simpson who wrote the recipes i got the background to the focus of every recipe so for example one of the recipes that wasn't kosher was a cornish game hen that had an onion caramel on it and it was beautiful but it was dairy but his intention was about the vegetable the onion not the cornish game hen so we made it into a butternut squash recipe with an onion caramel so it was really about meeting with the chef and finding out what his intention was and us working to make it kosher from there and the recipe for that i don't know squash with a caramel sauce is here it's fabulous and today we are cooking some delicious smoky tomato soup tomato tomato tomato tomato whatever let's get cooking yes all right all right what do we have to do first this looks amazing so it's a smoky tomato soup and so to get the smoky flavor in fact in the book for anyone who who gets the book there's a meat version of the soup and a dairy version of the soup oh for a vegetarian or for kosher reasons if you wanted to have a dairy meal whether it was for shavuot or if it's for a day that you particularly like dairy my family eats dairy on some other holidays so it's it's a great option so we have two different ways of making it we could either make it meat or dairy so we're going to make the meat version of the smoky tomato soup okay so let's get out let's get it good and hot you want to get our pan really hot yes you want to get a screaming hot because we're going to get that smoky flavor from it calls for bacon so we're going to be using fakin or you can use beef fry we're using beef fry today and it gives it a good smoky flavor it's a fabulous replacement any time someone is looking for a smoky flavor that normally would come from bacon okay it is kosher but this is kosher because it's made from beef hence the beef fry of the beef so we're going to put it in a dry pan because the amount of fat that's in beef fry is going to render down and it's going to give us all the fat we need can i stop go for it let it in ah look at that sound yeah we always talk about the sizzle the sizzle fabulous so when you cook yourself down hot and it's going to splatter so just be careful a little bit when it's that hot keep my dress clean yes okay yeah yeah so we're going to want to render down some of that fat what is rendering down means rendering down is when we cook the meat and the fat comes out of it so we're going to be cooking the meat in its own fat basically it's going to fry in of itself so we're basically frying it in its own fat and then when that fat comes out we're going to use it to saute up our aromatics which in this case are onions and garlic mmm sounds great so this recipe is generally most of the recipes are very seasonal so it's about what's growing but we wanted to highlight some vegetables that aren't necessarily seasonal because in the winter there's less available so sometimes there's squash potatoes certain things that you're able to hold on to and tomatoes are something that people love to eat all year round but aren't delicious all year round i love tomatoes i love tomatoes i've got some raw hay which i can so right if you have in the summer when your veggies are fresh and delicious if you can or you jar your own that's amazing and fabulous if not if you find a really great product that you like a canned version is very good so but the whole tomatoes are really where the best quality is so you should not use crushed tomato or tomato sauce so you really want you get more tomato flavor when you get the whole tomato so now that the fat has been rendering and we have a whole i see all that fat that came out the beef fry is getting crispy and the fats come out and we're going to use that fat to saute up our aromatics okay so we're going to throw in some onions and some garlic [Music] and we're going to saute that up inside this fat until they get a little bit soft and then we'll see from there once the onions and garlic soften we're going to add some flour now what the flour is going to do is it's going to mix in with the fat from the beef fry and it's going to create a roux oh cool and it's going to help with the thickening of a beef i love that oh yum i'm a carou with butter and flour all the time it's the foundations for any really great sauce right so now imagine instead of butter we're using beef fat oh totally healthy it's a very very but it's delicious it is delicious so once the flour is just incorporated just enough we're going to add our tomatoes not tomatoes and you don't have to squish these sometimes we're going to puree it afterwards we're going to let it all cook and then we're going to puree it now i'm going to add in our chicken stock chicken stock and we can use real chicken stock none of this vegetable stock because we're making a meat soup right sometimes if you have leftover chicken soup that you didn't finish with shabbos or quite frankly i put up a big pot on friday morning and like a few hours before showers i'll scoop off like a couple of quarts of sweet to have in the freezer it's a great just so i have some my homemade it's a terrific thing to do in fact in the chef's garden cookbook they do this great thing where they talk about a farm stock where you just take all of your scraps throughout the week and put it in a big pot basically and make a huge broth out of that okay now so now we're going to add some bay leaf and sometime we're just going to throw it in whole and before we puree it later we're going to pull them out exactly and now we're going to add some salt and pepper i'll do this you do that give it a good grind beautiful we don't need that much salt because um there's a lot of salt in the beef fry so now we're going to add some cashew milk and the whole thing the whole thing so we choose cashew milk because we're replacing cream and cashew milk is a really great replacement for cream it's texture and consistency is much closer than say a soy milk or an almond milk and it doesn't have a flavor that's going to interfere like say a coconut milk it's a neutral right okay i'm going to give that a mix and then we're going to let this simmer for 30 minutes okay can't wait to see this all finished up excellent so this has been simmering for 30 minutes okay and what we're going to do is we're going to take out the bay leaf and the thyme here's a plate we can put it on because we don't want to puree up and go fishing in here yeah go ahead it's all good get all up and in there okay don't take the bacon yeah we got we need to leave this we need to leave the beef fry in there and leave the beef fry in there and there's one more sprig right there and one more bay leaf yes that's not might just lick my fingers clean enjoy oh my god that's good okay and then all that's left to do is puree and season with salt and pepper if there's any that's needed so let's get in there [Music] that look that looks terrific jojanna so we can blend it to whatever thickness you want it can be super super smooth or if you want it a little bit chunky it's really up to your personal preference oh okay i personally like very smooth soup so one thing i learned about getting your soup really smooth is if you think you're done judging it and it's really smooth give it another two minutes it'll be even better so just give it that extra like josh have you noticed that josh has become like a part of the english dictionary it's a real word now i believe right totally okay okay so now we just need to taste for any seasoning would you like to i get to try let me know delicious that doesn't need to be added anything to a little bit of salt go for it okay and then you can taste [Music] and have a bowl i love that bowl i love the color contrast try to get your food to look as good as it tastes by using beautiful dishware let's put some micro greens these are micro greens from the chef's garden farm i love that if it's dairy if you're making this dairy you could use a little bit of cheese on top you could serve it with a grilled cheese sandwich with dollop of sour cream on top greek yogurt if you want to be super healthy ish i love i love this with a meat okay [Music] this is perfection super beefy right it's a very beefy it's a beefy tomato soup full of flavor i love this oh my gosh the smokiness the meatiness the hardiness with the tomatoes the prettiness for the microwaves on top like this i'm a big tomato person so really everything tomatoes is just absolutely fantastic it's a great hearty way to get tomatoes in the winter when we don't have all that fresh produce available well i'm very excited to have this recipe i hope everyone picks up a copy of adama treasures they can go to massbeard.org and and they can get it there must be a.org farmer lee jones and they can get the adama treasures the chef's garden cookbook the produce we've got it all available okay fantastic for recipes like this and more go to cushy.com [Music] wasn't good