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4th Street Rose Tomato Basil Soup

27 Apr

Is anything as warming on a cold spring day as soup?

We remember staying dry inside 4th Street Rose as afternoons turned stormy. Their thick broccoli cauliflower cheese soup and clam stew (chock full of diced tomato, carrot and basil) were heavenly. But the bright-tasting Tomato Basil soup was local legend.

Writes Dee Hobsbawn-Smith in the Calgary Herald Sun Apr 29 2001: “One of the successes from my days as R & D chef at Fourth Street Rose in the late 1980s was this wonderful, subtle tomato and basil soup. Canned tomatoes provide better value and colour than well-travelled too-early raw tomatoes in this fresh, quick soup. Here, tomatoes are partnered with the tried and true. Add a handful of fresh basil leaves just as you serve this forth for a fresh blast of extra flavour.”

Tomato-Carrot Basil Soup

Serves six

1 tbsp (15 mL) butter

1 medium onion, minced

4 to 6 cloves garlic, minced

4 carrots, coarsely grated

1 bay leaf

1 1/2 tsp (7 mL) dried basil

1/2 cup (125 mL) water

1 28-oz. (796-mL) can plum tomatoes

2 cups (500 mL) water

1 tbsp (15 mL) honey

3 green onions, minced

salt and hot chili flakes to taste

2 tbsp (30 mL) shredded fresh basil

In a large saucepan, combine butter, onion, garlic, carrots, bay leaf, basil and water. Simmer uncovered, over moderate heat until vegetables are tender, about seven minutes. Add tomatoes, mashing them with a wooden spoon so they are bite-sized. Stir in remaining water, then simmer uncovered for 15 minutes. Stir in honey, salt, hot chili flakes and fresh basil.

And here’s the original version clipped from a newspaper back in the day. It’s interesting to see the tweaks between the two recipes.

4 Street Rose Tomato Basil Soup

2 tbsp butter

1 medium yellow onion

1 medium carrot

1 1/2 lbs tomatoes

1/2 cup fresh basil

1/2 tsp black pepper

2 1/2 cups water

1 cup crushed tomatoes, canned

1/2 tsp salt

1/2 tbsp vegetable base

Rough chop the onion and carrot, puree in food processor.

In a large pot, melt the butter then add the carrot onion mix. Saute for 5 minutes on low to medium heat. Do not brown the mixture.

While the mixture is simmering, pick the fresh basil off the stems. Cut into thin strips. Cut the tomato into medium sized chunks (spoon sized).

Add the fresh tomato, pepper and vegetable base to the mix. Bring to a simmer and add all remaining ingredients except basil.

Bring soup to a simmer and taste. If the soup is too acidic, add sugar. If too sweet, add salt. Add basil and stir before serving.

For an added zing you can add roasted garlic to the soup at the same stage as the carrot and onion. Many of our staff also enjoy the soup over some white rice.

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4 Street Rose pasta cheese pie

26 Feb
We just spied an elegant cacio e pepe version of our beloved Rose’s Pasta Cheese pie. We clipped this recipe from a magazinpasta-cheese-piee in the early 1980s from a favourite restaurant at the time, 4th Street Rose. It was our city’s first California casual resto, with then-mind-blowing fusion and healthy California cuisine. And it was the hottest spot in the city for years.
This rich, savoury pie was legend. Great for brunch, for lunch or for a summer night’s dinner. Paired with a green, puckery salad and a gorgeous glass of wine, it makes a great meal. Better if you are hearing Culture Club or The Police in the background!
We like to think the recipe was inspired by Alice Waters at Chez Panisse or some wonderful California hot spot, as the creator of this recipe made frequent reconnaissance trips there.
It’s tempting to add something more to this dish: thyme, other veggies, trendier cheese, caramelized onions. But just try it on its own and savour its simplicity. Best served barely warmed/room temperature.

(This was our contribution to the awesome 2nd annual Pieathalon (thanks Yinzerella from Dinner is Served 1972 and the talented yesterdaysmenus.com)

Think pink

16 Mar

Spring is coming and we’re already thinking pink.

california

We are looking forward to barbecued pizza, and earls’ pesto shrimp and lemon is our inspiration. It was created by an earls chef who previously worked at 4 St. Rose.

California Shrimp Pizza

2 12-inch pizza dough portions
2 Tbs pesto
2 tbsp confit garlic oil
1 1/2 cups shredded mozzarella or provolone
1/4 cup chopped sun-dried tomatoes
1/2 cup crumbled feta
6 oz (170 grams) raw shrimp, peeled and deveined
1 tsp vegetable oil
1/4 cup pesto
2 lemon wedges

Preheat grill and pizza stone on high. (500F)
Stretch the dough into rounds. Place on a floured or cornmeal dusted sheet. Brush with garlic oil to within 1/2 inch of the edge. Top with one-quarter of mozzarella.
Sprinkle sun-dried tomatoes and top with another quarter of mozzarella and half of the feta to keep them from burning.
Coat shrimp in vegetable oil and top them on pizza. Repeat steps with second pizza.
Grill or bake for 10 or 15 minutes or until cheese is melted and the crust is golden brown.
Garnish with a drizzle of pesto and service with lemon wedges.