Page 52 - Flathead Beacon // 12.30.15

How did
D.A. Davidson & Co. grow to be the largest full-service investment rm headquartered in the Northwest?
One relationship at a time.
406-752-6212 or 1-800-955-2208
200 First Ave. E., K-M Bldg. Kalispell, MT 59901
406-862-2101 or 1-888-564-3008
14 West Second Street, White sh, MT 59937
D.A. Davidson & Co. is not a tax advisor. Before investing, you should always consult your tax/legal advisor about the speci c tax consequences and advantages of your situation.
SIDE DISH CHEF HOWARD KARP ROASTED GARLIC TOMATO
SOUP IN PUFF PASTRY
THIS SOUP HAS ALL THE FLA- vors, aroma, and presentation for a perfect winter entertaining dish.
Serves: 8 to 10 guests
Ingredients
• 1/2 cup olive oil
• 24 cloves garlic, peeled
• 1/2 yellow onion, sliced
• 1/2 tbsp. whole black peppercorns
• 1 tsp. dried thyme leaves
• 2 bay leaves
• 3/4 cup Wondra® our
• 1 1/2 quarts chicken stock
• 6 oz. tomato paste
• 38 oz. canned Italian plum tomatoes,
chopped
• 8 basil leaves
• Parmesan cheese rind
• 3 cups heavy cream
• Pu pastry (store bought)
• Egg wash: 2 eggs, beaten with a couple
drops of water • Salt, to taste
Submerge peeled garlic cloves in olive oil. Cover with foil and roast in the oven at 350 degrees for approximately 30 min- utes (be careful not to brown the garlic as it becomes bitter).
Remove garlic cloves from oil and set aside. Add infused garlic oil to a heavy soup pot. Add onions, peppercorns, thyme, and bay leaves. Cover and cook for 5 minutes. Add roasted garlic cloves and cook for a few more minutes, being careful not to brown ingredients.
Add our to make a roux. Stir over medium-low heat for 4 minutes. Add chicken stock and whisk until smooth creating a velouté sauce (roux + stock = velouté sauce). Add tomato paste, toma- toes, basil, and parmesan rind. Bring to
a simmer. Reduce to low heat and cook approximately 1 1/2 hours.
Remove the parmesan rind and dis- card. Pass soup through a food mill (you may also use a blender). Pass soup through a strainer and return to the pot, discarding solid remnants. Add cream to soup and season with salt. Bring to a sim- mer and remove from heat. Allow soup to cool in refrigerator for several hours or overnight.
Divide soup into oven-proof ramekin cups. Roll pu pastry out to 1/4 inch thick and cut into rounds slightly larger than your cups. Paint dough with egg wash and place the circles, egg wash face-down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum (try not to let the dough touch the soup). These may be made 24 hours in advance and covered with plas- tic in the refrigerator.
Preheat oven to 450 degrees. Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake for 20 minutes, until the dough is golden brown. Do not open the oven door in the rst several minutes of cooking as the dough may fall.
Serve immediately.
LEASE AVAILABLE • KALISPELL
SOUTHFIELD TOWER
One-person professional office within an accounting/RE/investment suite Lots of amenities incl. conference rooms, security doors, kitchen area. Near Hilton and downtown area. Rent $650/month plus small utility charge.
756-1030
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DECEMBER 30, 2015 // FLATHEADBEACON.COM