Tuscan Delight Soup Bobby Flay Recipes

TUSCAN DELIGHT SOUP - BOBBY FLAY

Steps:

• Heat oil in a 4 quart pot; add the onion, celery, garlic, carrot and ham and cook until soft.
• Add the cabbage, chard, potato, zucchini, water, broth, tomatoes and bouquet garni.
• Bring soup to a gentle simmer and cook for 15 to 20 minutes.
• Place half of beans (1-1/2 cups) in a food processor and process until smooth.
• Add the puree and the whole beans to the simmering soup.
• Simmer the soup for about 5 minutes.
• Add the spinach and cook for another 2 minutes.
• Season with salt and pepper to taste.
• You may adjust the consistency by simply adding more water.
• Ladle the soup in bowls, garnish with croutons and cheese.

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE

Steps:

• Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
• Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
• Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
• Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.