So I have not been feeling well all week so I have not eaten much, hence I have not had a reason to cook. When I finally did, the cupboards were bare….almost. I made a nice bean soup which is just what the doctor ordered. Keep in mind my main Doctor is a butcher.
Take your dried beans and soak them for six hours, wich means yo need to realize you have no food in the house when you reach for breakfast. Luckily we were heading to my mother in laws for lunch so we had plenty of time to soak them, and we were not going to starve. Generally with dry beans, the larger they are the longer they need to soak, and the longer you soak them the less time you need to spend cooking them.
In a soup pot add your olive oil, celery, garlic, and potatoes and cook covered on medium high heat. Stir occasionally scraping the bottom. When the celery starts to brown place the rest of the ingredients in. Bring to a boil and then simmer covered for 30 minutes. You may need to cook longer depending on quickly your beans cook, but you can always use canned beans to cut down on all this time.
I have a hearty soup recipe today for Italian Wedding Soup. The name refers to the meat and vegetables marrying well together. Minestra Maritata means married soup. And it truly is a harmony of flavors with tasty, tender, little meatballs swimming in an herby broth with tubettini pasta, spinach, carrots, onion and garlic. It is the sort of soup you wish was served in a bottomless bowl…
Read The Rest Here………
Here is a nice way to start your morning.
Start by pre heating your oven to 350 degrees or 176 degrees celsius. Take your rolls and slice the tops off. Be sure to save the tops. Now hollow out enough of the inside of the roll so an egg will fit inside.
Place a strip of your English Bacon on the bottom of each roll and then place an egg inside each roll.
Removed from oven and evenly sprinkle your parmesan cheese over each one. Place your tops next to each one and serve.
Lots of variations to this and I will be trying another way tomorrow.
Why #143 you ask? Well, I suppose it’s because I almost never make it the same way. Sometimes I just don’t have all the ingredients. Sometimes it is just the availability of product depending where I am living. Like chicken soup, there must be hundreds of recipes and if you happen to live in Marseille, I am sure there are more than 143.
It’s funny how I even made it the first time. I was running a small cafe and pub. Someone called and asked me what the special of the day was. I asked him what he wanted the special to be. He jokingly said bouillabaisse, and I told him to come back tomorrow as it was too short of notice to prepare such a dish. I made it and he came in.
Start by melting your butter in a skillet, and then add your diced onions and chopped garlic. You are going to carmelize the onions with your red wine. As the skillet begins to dry you will add about 2 oz at a time, scraping the bottom to loosen any pieces sticking to the bottom of the pan. Repeat this until wine is gone and onions are carmelized.
While the onions are carmelizing bring 1 1/2 litres of water to a boil in a soup pot. To the pot before the water starts to boil add your, soup mix, thyme, basil, tomatoes, olive oil, and the green leafy part of the leeks. Stir and incorporate. As the water begins to boil add the carmelized onions and reduce to a simmer. Add your Cubed tuna and Alaskan Pollock. Just before you pull it off the stove add the remaining seafood and let cook for a couple minutes then remove from stove.
You will not be disappointed with this.
When I was younger for years I only ate a red sauce and mostly spaghetti. Spaghetti and meatballs every Sunday with sausage and brasiole on the side. I was so spoiled, like my grandfather, that if my grandmother cooked any other noodle, usually riggatoni I would not eat it, and she would still have to make me spaghetti. Now while I was not one of those kids who ate mac and cheese or pasta with butter, to me, if it was not spaghetti with a red sauce, it was not pasta.
Fast forward to when I was in college. I was around 22 and still had never eaten anything but a red sauce with my pasta. I was sitting at a restaurant with my sister and she had ordered fettucine alfredo with chicken and broccoli. I was not eating and she asked if I wanted to try hers. I told her I was not going to eat that crap. But, as time wore on I was getting hungry so I dabbled into her leftovers. I was SHOCKED. I could not believe that I had spent my whole life just eating spaghetti with a red sauce.
That week I had lunch there four times and I had dinner there twice, always getting the same dish, fettucine alfredo with chicken and broccoli. That week I also made it at home three times for dinner. All in all that week I ate Fettucini alfredo with chicken and broccoli 10 times. I guess I was making up for lost time. I swore I would always try something at least once and not be the person who in their last days tries something new, only to realize they could have been enjoying it for most of their life,
This food revelation does not change how I feel about my grandmothers spaghetti and meatballs. It was the best, so much so, that when I would bring friends over for dinner, that is what I wanted her to cook for them as well, because it was truly the best. My friends all agreed.
So now every time I could a pasta that is not the traditional spaghetti with red sauce, I think of my sisters fettucine alfredo, at Hemingway’s restaurant in Pittsburgh and how it changed my eating habits.
Here is a little number that would make my sister proud, although it is not fettucine alfredo with chicken and broccoli.
In a large pot place your water and 2tbl of olive oil in it and bring to a boil. Then in a flat skillet or grill pan place 3 tbl of olive oil and heat on medium high heat. Place the onion slices face down and cook. When the one side has charred flip and repeat. By keeping the onion slices together yo will end up only charring the edges while the rest will be translucent. This adds great flavor and is also perfect for when you make home made salsa. When the onions are blackened on their sides remove and place in separate bowl.
In a saute pan add your remaining olive oil, the meaty part of the scallions, garlic, chicken, and cipollini onions. (Before you place the cipollini onions in the pan be sure to rinse in warm water several times. While the red wine vinegar is a nice marinade for them and will give a great flavor, you do not want to be overpowered with any excessive vinegar.) Saute ingredients on medium high heat stirring occasionally. As the pan begins to dry out add a quarter of your chicken stock, the basil, and the charred onions. Continue to cook and once the pan begins to dry out add the rest of your chicken stock, stir scraping the bottom, and reduce in half.
By now you should have placed your pasta in the pot and cooked it. Remove pasta from pot, and place in bowl. Put cheese sauce over pasta with spinach and leafy part of the scallions and toss thoroughly. Place pasta on a plate and top with ingredients from your suate pan.