Robin's Random Recipes

From Cook's Illustrated

INGREDIENTS
1/4 cup extra virgin olive oil , plus more for drizzling
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (optional)
1/4 cup chopped fresh chives

INSTRUCTIONS
1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

(To make this vegetarian omit the sausage and add sauteed shallots in with the eggs.

12 oz sausage
2 large shallots minced
1 T butter
12 to 16 ½ inch thick slices of day old French bread (enough
to make 2 layers in your casserole)
6 oz shredded sharp cheddar
10 large eggs
2 ½ cups half-and-half
½ t salt
¼ t ground pepper

In a hot skillet, add sausage and break apart with wooden spoon for approximately 4 minutes. Add shallots and cook 2 more minutes. Set aside. Butter a 9 x 13 inch pan and line bottom with half of the bread. Top bread with half sausage and onion and half the grated cheese. Layer with more bread, sausage, and then cheese. Combine eggs, half-and-half, salt, and pepper. Whisk and pour over bread. Cover and refrigerate overnight.

In the morning, let sit at room temperature for 20 minutes.

Bake uncovered for approximately 1 hour at 325F degrees. Enjoy!