Liaison College SouthCoast Heats up the Kitchen

Locals in the Norfolk County area enjoyed some culinary heat at their recent event to raise funds for area food banks.  Line ups to get into "the Aud" at the local fairgrounds were out the door as hungry guests waited for their soup.  Area chefs provided hearty servings of their super soups for a good cause.  Click for  more information about the fundraiser - well done Liaison College SouthCoast and Chef Tracy Winkworth.

here's the recipe for the Liaison College creation:

At the Soup Luncheon held at the Aud on Tuesday, November 22^nd 2011, Liaison College South Coast prepared a Creamy Tomato Soup garnished with a Risotto Ball. Thousands of dollars were raised and all of the proceeds went to the Local Food Banks in Norfolk County! What a great cause, and correct me if I’m wrong but I believe Liaison College South Coast were the first ones sold out! They did amazing, and all of us at the college are very proud of the students!

Enjoy these delicious recipes!

NORFOLK COUNTY ROASTED TOMATO SOUP

Fresh Tomatoes can be grilled or roasted to add a smoky flavor.

Ingredients:

Extra Virgin Olive Oil

2 cups diced onion

1 cup diced carrots

1 cup diced celery

½ cup fennel (optional)

3 large red peppers roasted

2 tbsp. minced garlic

3 pounds tomatoes, Roasted, Peeled and Seeded

6 cups stock

½ cup parsley

2 tbsp. thyme

3 tbsp. fresh basil

2 tbsp. rosemary

1 bay leaf

1/8 tsp. red pepper flakes

3 tbsp. balsamic vinegar

½ cup heavy cream

Salt and pepper to taste

In a large stock pot over medium-high heat, add E.V.O.O to coat the bottom of pot.  Add onions, celery, fennel (optional), carrot, and garlic and cook until tender but not browned, about 10-15 minutes.  Add in the roasted peppers, tomatoes, and stock, simmer until the tomatoes peppers are very tender.  Puree the soup and return to the stock pot and stir in the herbs, cream, balsamic vinegar and season to taste with salt and pepper.  Serve hot or cold.

MUSHROOM RISOTTO BALLS

Ingredients:

5 cups (1.25 L) chicken stock, approximately

2 tbsp. (25 mL) olive oil

2 tbsp. (25 mL) butter

½ cup (125 mL) finely chopped onion, ½ cup (125 mL) leeks

8 ounces Fresh mixed Mushrooms, chopped

1 ½ cups (375 mL) Arborio rice

1 bulb of garlic, broken down into cloves, cloves minced

½ cup (125 mL) white wine

1/3 cup (75 mL) Parmesan cheese

¼ cup butter

2 tbsp. (25 mL) chopped parsley

Fresh Herbs of choice

Season with Salt and freshly ground pepper

Breading Station

1/3 Cup Flour

4 Eggs

3 cups Panko

1. For risotto, bring stock to simmer on stove. Heat oil and 1 tbsp. (15 mL) butter in a heavy pot on medium heat. Add onions and sauté for 3 minutes or until softened. Add rice and sauté until rice is coated in oil.

2. Pour in wine and cook until wine is absorbed. Stir in mushroom soaking liquid and dried mushrooms and cook, stirring until most of liquid is absorbed. Add 1 cup (250 mL) stock, stirring until most of stock is absorbed. Continue to add stock in 1 cup (250 mL) quantities, stirring most of the time until rice is creamy with a slight bite in the centre, about 18 to 20 minutes. Reheat and stir in mushroom mixture a few minutes before rice is cooked.

3. Remove from heat. Stir in remaining butter and Parmesan cheese. Season with salt and pepper. Serve immediately.

4. Shape tablespoonfuls of mixture into balls. Dip in flour, then egg, then breadcrumbs. Place on a tray. Refrigerate for 30 minutes.

5. Preheat oven to 180°C. Heat oil in a large, shallow saucepan over medium heat. Cook balls, in batches, for 5 to 6 minutes or until golden. Transfer to a rack. Place in oven to keep warm. Serve arancini balls

warm.