- A cast iron pan is a MUST! And it MUST be well seasoned. Cast iron retains the heat AND distributes is evenly. Chris over at Nibble Me This has a great process for re-seasoning any cast iron that you might have.
- Large stockpot or two. I have a 6, 8 and 10 quart that nestle together well.
- 5-6 quart dutch oven.
- 1,2,3, AND 4 quart sauce pans.
- 10 and 12 inch saute pans.
- 8, 10 and 12 inch skillets.
- Heavy Wire Racks for cooling.
- 8 AND 9 inch square and a 9×13 ceramic stoneware baking dishes.
- Stainless steel cookie sheets.
- SILPAT baking mats for the cookie sheets.
- Bundt pan.
- Loaf pan – I prefer glass or ceramic.
- Angel Food Cake pan.
- Deep dish ceramic pie plate.
- Regular and Texas Muffin pans.
2 tablespoons butter
1 medium Vidalia onion, chopped
2 large carrots, chopped
1 celery stalk, chopped small
4 cloves garlic, minced
4 cups fresh Roma tomatoes, peeled
4 cups chicken broth
3 or 4 sprigs fresh parsley
5-10 fresh basil leaves
2 bay leaves
1/2 cup heavy whipping cream
Sea salt and white pepper to taste
Grated Parmesan cheese for serving
- Melt butter in a large soup pot over medium heat.
- Add chopped onions, carrots, celery and garlic.
- Cook stirring often until soft, about 8-10 minutes.
- Add chicken broth and tomatoes, stirring well.
- Tie herbs together in cheesecloth and drop into the soup. This makes it easy to remove later.
- Season with sea salt and white pepper to taste.
- Reduce heat to low and simmer covered for 30 minutes.
- Remove herbs and discard.
- Add whipping cream and blend until smooth.
- Ladle into bowls and top with freshly grated cheese and fresh basil.
8 sweet pickles, chopped fine
2 green onions, chopped fine
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1 hard boiled egg, chilled, peeled and chopped fine
2-4 tablespoons butter
1 slice Muenster cheese
1 slice extra sharp cheese
4 slices frozen potato bread
- Drain the tuna in a fine mesh sieve and then use a spoon to mash all the water out again! Drying out the tuna is crucial.
- In a mixing bowl whisk together the mayonnaise, lemon juice, salt and pepper.
- Chop the sweet pickles and green onions extremely fine.
- Fold tuna, pickles and onions into Mayonnaise mixture.
- Chop egg finely and fold into mixture.
- Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
- Toast all 4 slices of bread while still frozen*.
- When butter is melted lay all 4 slices in butter and top 2 slices with muenster and the other 2 slices with the sharp cheddar. Allow them to heat through, melting the cheese.
- Add the tuna to 2 slices and close them up.
- Continue cooking until golden on all sides and heated through.
*Using frozen bread makes the bread lighter and more easily toasted golden.