Cooking with Chef Sebastian Carosi – Oven Melted Heirloom Tomato Soup

Originally from Providence, Rhode Island this humble chefs beginnings started in the mafia ran red-sauce pasta houses of Little Italy, Federal Hill. Nationally recognized, award-winning Chef Sebastian Carosi has earned a Culinary Arts Degree from Western Culinary Institute in Portland, Oregon doing his stagiere (apprenticeship) in Sardinia, Italy under the care and tutelage of highly regarded Gallurese Chef Giovanna Cossu. This is where he was introduced to Carlo Petrini and the SlowFood movement, then in its infant stages. There in Sardinia is where he learned to draw his culinary inspiration from the utilization of a region’s bounty of indigenous edible commodities and wild foraged edibles. He has well over 20 plus years in the farm-to-fork end of the hospitality industry under his belt and is one of only three Shaker chefs left in the world, cooking from coast to coast, in most regions of America. He has been deeply involved in the research and development of several cannabis products and the creation of many standardized recipes for the budding cannabis industry in the pacific northwest. As a core staff member for the seattle hempfest, for several years he has headed up the volunteer kitchen at the seattle hempfest, responsible for feeding over 10,000 volunteers at the largest cannabis protestival on the planet. Currently his efforts are focused on ‘the bergin hunt + fish club’ an eco-gastronomic roving rural supper club focusing on cannabis dinners, luncheons and pop-ups.

 

Oven melted heirloom tomato soup *with nasturtium + fresh cannabis leaf pesto

Prep time: 30-45 minutes
Cook time: 2-3 hours or overnight
Yield: 8-10 servings
Total THC/CBD: 40mg thc/40mg cbd + garnish

Equipment needed:

chef’s knife, cutting board, high speed blender, medium stock pot, lined baking sheet, tong’s, soup bowls

Ingredients:

• 3lb misc organic heirloom tomatoes (cut in half around the equator)

• 1 large organic sweet onion (peeled, cut into 6 pieces)

• 8 cloves fresh organic garlic (peeled, crushed)

• 2 organic red bell peppers (cut in 1/4s and seeded)

• 1 large organic carrot (peeled, cut in 5 pieces)

• 1 tsp dry fennel seeds

• 1/4 cup organic extra-virgin olive oil

• 1 cup fresh organic basil leaves

• 2 quarts water (vegetable stock or chicken stock) (use more if needed to thin soup)

• 1 tsp chipotle adobo (the pureed contents of a can of chipotles in adobo)

2 tbsp jacobsen sea salt flakes

1 tsp fresh cracked black pepper

1/4 cup sun-dried tomatoes (dry pack)

4 packages ruby cannabis sugar (10mg cbd/10mg thc per packet)

How to make it:

• Preheat an oven to 200°…

• Lay the tomatoes on a lined baking sheet, cut side up with the garlic, onion, bell peppers + carrot pieces….

• Sprinkle the veggies with a some extra virgin olive oil and salt + pepper to coat…

• Place in the oven for 2 to 3 hours… (you can leave these vegetables in the oven overnight once you have turned the oven off after 2 hours)…

• Once tomatoes + veggies are melted to your desired likeness, add them and their liquids to a medium stock pot with all of the remaining ingredients except for the ruby cannabis sugar and 1/2 of the basil…

• Simmer for 30-45 minutes…

• Remove the soup from the heat and let sit for 15 minutes…

• Add the remaining basil and the ruby cannabis sugar…

• Puree the soup to your desired consistency, if you need to add a little bit more liquid do so…

• Serve hot in soup bowls, garnished with the nasturtium + fresh cannabis leaf pesto…

 

Nasturtium + fresh cannabis leaf pesto…

Prep time: 20 minutes
Yield: 2-2 1/2 cups
Total THC/CBD: 20mg thc/100mg cbd

Equipment needed:

Food processor, cutting board, chef’s knife

Ingredients:

• 3 cups nasturtium leaves

• 1 cup nasturtium flowers

• 1 cup fresh cannabis fan leaves

• 1 cup organic basil leaves

• 1 1/2-2 cups extra virgin olive oil (more or less depending on your overall desired consistency)

• 1 bottle fairwinds cannabis cbd companion (100mg cbd + 20mg thc per bottle)

• 6-8 fresh organic garlic cloves (peeled, crushed)

• 1/2 cup toasted walnuts

• 1 cup toasted pistachios

• 1 1/2 cups grated parmesan

• 1 tbsp jacobsen sea salt flakes

• 1 tsp fresh cracked black pepper

How to make it:

• Wash cannabis + nasturtium leaves well…. dry and rough chop both…

• In the bowl of a food processor add nasturtium leaves, cannabis leaves, nasturtium fl owers, basil leaves, nuts, s+p, cheese, garlic, cbd companion and process until mixed well…

• With the machine still running add the olive oil in a stream until the mixture reaches your desired consistency… (Imake mine a tad bit thinner than normal)…

• Store covered in an airtight container in the refrigerator…

• Keeps for months if the top is coveted with a layer of olive oil…

 

The source:

JACOBSEN SALT COMPANY https://jacobsensalt.com
[email protected]
(5o3) 719-4973
FAIRWINDS CANNABIS
https://fairwindscannabis.com
[email protected]
(360) 314-2783

 

Originally published in Weed World Magazine issue 140