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.
- 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).
Preheat oven to 200°C/400°F.
In a bowl, mix tomato slices, olive oil and herbs. Put on the side.
Roll out the puffed pastry into a rectangle.
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.
Garnish with olives (if you wish) and add plenty of pepper.
Cook for 15 minutes at the bottom of your oven.
Brown under the broiler for a few minutes if necessary to brown the crust.
Serve the pie alone, or with a lettuce salad with fresh herbs.
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”…)
- 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
Melt butter or margerine in a large saucepan.
Add onions and cook until soft, about 5 minutes.
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.
Pour soup into a food processor or blender and process until smooth.
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.
Stir in chopped chives just before serving. Garnish with a few while chives if you like!
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 !