This past weekend I went to a little restaurant on the town square with my mother. We had a roasted red pepper and Gouda bisque that I had to try to recreate for Cody to try. Yummy! Plus, BLTs are tasty, so I had to make them too!
What you'll need for the bisque:
6-8 tomatoes
8 oz of Gouda cheese
Parmesan cheese, grated
2 bell peppers
10 baby carrots
tomato paste
8 oz sour cream
2 jalapenos
8 cloves of garlic
1 jar of roasted red peppers in oil
1 shallot
32 oz chicken broth
Spices (1/2 tsp each): paprika, dried basil, Italian seasoning, red pepper flakes, rosemary, thyme
2 bay leaves
Cut all the vegetables and place them on a sheet pan. Drizzle with olive oil.
Preheat the oven to 450 degrees F. Cook for about 20 minutes and then broil for about 15 minutes.
When the vegetables come out, remove the tomato skins, and place all the vegetables in a pot.
Add the spices, and cover with chicken broth.
Add in the roasted red bell peppers from the jar.
Bring to a boil and cook until the carrots are soft--about 20-30 minutes.
Turn off the heat, and remove the bay leaves.
Use the hand mixer to blend everything together.
You may want to leave it a little chunky.
Add in the tomato paste.
Add in the sour cream.
Slowly add in the Gouda cheese in batches.
Add in about 1/4 cup Parmesan cheese.
While the soup is boiling for the 20-30 minutes, there is plenty of time to make the BLTs.
What you'll need:
Bacon
Roma tomatoes
Green Leaf Lettuce
Dinner rolls
Provolone (or left-over Gouda)
Heat the oven to 400 degrees F.
Place the bacon on a sheet pan and cook for 15 minutes. You may want to put foil on the pan for easy cleanup. While the bacon is cooking, slice the tomatoes and chop the lettuce.Slice and toast the rolls.
I like to put a little mayo and pepper on the top with bacon on the bottom. Then, add the tomato and lettuce. Last, add the cheese. Eat it!
Wow! This is a yummy dinner. I hope you try these out.
God bless you and your food!
