Tomato and Roasted Garlic Soup

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Olive oil

1 cup fresh, whole garlic cloves

2 yellow onions, chopped

3 ribs celery, chopped

4 cups whole peeled tomatoes in juice

3 quarts water, chicken or vegetable stock

salt and white pepper to taste

Preheat oven to 375 degrees. In small oven-safe dish, just barely cover garlic with olive oil and roast in oven from 10 to 15 minutes. When garlic is cool, drain off oil and reserve. In stock pot, heat reserved oil to just smoking point. Add the onions, celery and roasted garlic and saute until onions are translucent. Add tomatoes and water or stock. Bring to a boil, then simmer for 30 minutes. Puree soup and strain through a fine strainer. Season with salt and white pepper to taste. Yield: 1 gallon.

Source: Mac Luhning, kitchen manager, Wheatfields Bakery & Cafe.

Albacore Tuna and Artichoke Salad with Fresh Herb and Garlic Aioli

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Salad:

1 cup tuna

1/3 cup artichoke hearts, chopped

2 tablespoons roasted red peppers, sliced

1 teaspoon lemon zest, minced

1/2 teaspoon dried oregano

2 teaspoons parsley, chopped

salt and pepper to taste

Aioli:

3 egg yolks

1 whole egg

2 tablespoons Dijon mustard

2 tablespoons roasted garlic

juice of 1 lemon

2 cups olive oil

1 cup canola oil

1 tablespoon fresh sage, minced

1 1/2 teaspoons thyme, minced

1 1/2 teaspoons rosemary, minced

salt and pepper to taste

4 slices Wheatfield’s Kalamata Olive Bread (to make 2 sandwiches)

To prepare tuna salad, combine all salad ingredients in bowl and hold in refrigeration.

To prepare Fresh Herb and Garlic Aioli, combine first five aioli ingredients in a food processor. Turn on processor, slowly adding oil for emulsification. Add herbs, salt and pepper. This recipe makes enough for several sandwiches.

Method for sandwiches: Spread aioli on one slice of bread. Top with tuna salad, sliced red onion, slice of cheese and other slice of bread. Grill on panini press for 3 to 5 minutes.

Makes 2 sandwiches.

Source: Kitchen staff of Wheatfields. Demonstrated on Food Network’s “The Best Of” by Brian Barton, assistant kitchen manager.

Brioche Bread Pudding

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3 1/2 cups cubed (1/2 to 3/4 inch) day-old Brioche bread, crust trimmed

5 large eggs

2 large egg yolks

1/2 cup sugar

2 cups milk

1 cup heavy cream

2 teaspoons pure vanilla extract

1/8 teaspoon nutmeg

1/2 cup raisins or any dried fruit (optional)

Preheat oven to 375 degrees with a rack in the center.

Let bread crumbs stand at room temperature to dry out at least 1 hour. In a large bowl, whisk together eggs, yolks and sugar. Whisk in milk, cream, vanilla and nutmeg. Add bread cubes (and dried fruit, if desired), and stir gently to combine. Pour the mixture into a large, shallow ceramic gratin dish. Set the dish in a roasting pan or half sheet pan and place in oven. Pour hot tap water in pan. Bake until pudding is just set in the center, approximately 1 hour. Carefully remove pudding from water bath and cool to lukewarm. Chill for 2 hours, then serve.

Source: Jules Shores, pastry chef, Wheatfields Bakery & Cafe.