SECRET RECIPE CLUB: PASTA E FAGIOLI

Posted in Pasta & Noodles, Secret Recipe Club, Soups by sallybr

I am so excited about this post, because it’s my first time taking part of “The Secret Recipe Club”. If you haven’t heard about it, it is a group event in which each month you are assigned one food blog to cook a recipe from and another blogger will be matched with your blog. The assignments are distributed a few weeks in advance, but every post must be published on the exact same day and at the exact same time! How cool is that? 😉

This event grew so much that now they have 4 different groups with “reveal days” a week apart. Today is THE DAY for group D. By the way, we are all newbies in this group, this is the first reveal for our group. I was assigned the blog Tami’s Kitchen Table Talk, and you can visit her nice virtual spot by jumping here. Tami not only is a member of The Secret Recipe Club, but the hostess of group D, so of course it added a lot of hyperventilation to my first time in the event. Getting to cook from your boss’ blog, so to speak… WOW!

Tami has two kids, 8 and 13 years old, so her blog is perfect for those with young kids and/or teenagers, who must face all the stresses of an extra-busy life, and still bring a nice meal to the table. In her blog, you will find a lot of sweets, cookies, and countless options to feed the whole family. I spent quite a bit of time reading it, and finally decided to make her “Pasta e Fagioli”. First, because it is a classic Italian recipe I’ve always wanted to try. And second, because the weather is perfect for it right now. Since I have no choice but accept that the days of temps in the upper 90’s are over, I might as well make soups and stews… 😉

PASTA E FAGIOLI
(slightly modified from Tami’s Kitchen Table Talk)

2 tablespoons extra-virgin olive oil
1/4 cup pancetta, diced
2 (4 to 6-inch) sprigs rosemary, left intact
1 tsp dried thyme leaves
1 large fresh bay leaf
1 medium onion, finely chopped
2 small carrots, finely chopped
1 rib celery, finely chopped
1 clove of garlic, chopped
salt and pepper
1 (15 ounce) can cannellini beans
1 + 1/2 cups crushed tomatoes (with juices)
2 cups water
1 quart chicken stock
1 + 1/2 cups ditalini pasta (I used half ditalini, half elbows)
grated Parmigiano cheese for serving

Heat a deep pot over medium high heat and add oil and pancetta. Cook until the pancetta pieces are golden brown, add the rosemary, thyme, bay leaf, chopped veggies and garlic. Season everything lightly with salt and pepper (pancetta is already quite salty, so keep that in mind).

Saute everything together for a couple of minutes, add the beans, crushed tomatoes, water, and chicken stock. Increase heat to high, when boiling add the pasta, and reduce to medium heat. Cook stirring every once in a while, until the pasta is al dente (8 to 10 minutes). Remove the rosemary stems and the bay leaf before serving.

Laddle soup on bowls, and serve with a nice piece of bread, with plenty of cheese grated on top.

ENJOY!

to print the recipe, click here

This was a perfect meal for an unexpectedly chilly evening, in which we almost had to turn our heating system on. One of the reasons we didn’t was this warm and soothing soup, that made us feel all cozy and comfy. Thanks, Tami! Leftovers were my lunch for the two following days. On the last day, it became almost a regular pasta dish, I did not add additional liquid, just shaved some more cheese on top and enjoyed it immensely that way too. The beans give extra creaminess and substance to the dish, and the pancetta a subtle “meaty” presence.

If you want to go make this soup vegetarian-friendly, simply omit the pancetta, and use vegetable stock instead of chicken broth. It will still be wonderful, I guarantee it.

Tami, it was nice to “meet” you through this event, I will be reading your culinary adventures from now on!

Note added after publication: at the end of this post you will find a little icon with “Links in collection” – just click on it to see the full list of blog posts from our group, all published this morning, at 7am US central time. And if you want to see who got my blog, click here to visit Jenni’s site… She made one of my favorite recipes! 😉

ONE YEAR AGO: Mesmerizing Lemon Bars

TWO YEARS AGO: Pizza Napoletana

21Jun2011

ROASTED TOMATO SOUP

Posted in Soups, Vegetarian-friendly by sallybr

This post is a bit nostalgic, as this was the last recipe I made in the nano-kitchen, but we left L.A. before I had a chance to write it up. A very simple recipe designed with the idea of using ingredients hanging around before our departure from California. It turned out so delicious! Plus, it was a nice match for the weather we were having then. Now that the thermometers are wonderfully stuck in the high 90’s, the thought of soup is not particularly appealing, but this one would work equally well chilled.

ROASTED TOMATO SOUP
(from the Bewitching Kitchen)

8-12 ounces of grape and/or cherry tomatoes, cut in half
2 shallots, cut in half
1 garlic clove, unpeeled
kalamata olive oil (or another olive oil of your choice)
splash of balsamic vinegar
salt and pepper
vegetable stock (or water)
2 Tbs orange juice
1 tsp orange zest
chives for garnish

Place the tomatoes, shallot pieces and garlic in a bowl and add enough olive oil to just coat them lightly. Transfer them to a baking sheet covered with aluminum foil or parchment paper, set the tomatoes with the cut size down. Sprinkle some salt and pepper all over, and a splash with balsamic vinegar.

Roast in a 425F oven for 20-25 minutes, until the tomato skins and the edges of the shallots start to get brown. Remove from the oven, let it all cool slightly, and using gloves peel off the skin of the tomatoes (you can leave them on if you don’t mind their texture in the soup). Squeeze the garlic out of its peel, and transfer it together with the tomatoes, shallots and any liquid accumulated in the pan to a food processor. Process it until smooth, pour into a sauce pan over medium heat, and add enough vegetable stock to give a consistency you like. Let it come to a gentle boil, add the orange juice, orange zest, taste for seasoning, and serve with chives sprinkled for garnish.

ENJOY!

to print the recipe, click here

Comments: I had a mixture of grape and cherry tomatoes that needed to be used, and a couple of yellow grape tomatoes went into the mix too. Feel free to improvise, nothing can go wrong with this soup: add different types of herbs, or go for a cumin or cayenne blast. I had planned to make some parmiggiano crisps to serve with the soup, but the electric burners in the nano-kitchen failed, and I was left with a big lump of cheesy mess. Once the weather cools, I’ll revisit this soup – cheese crisps included – and add some mushrooms to the roasting pan. I bet a roasted tomato & mushroom soup will be very flavorful.

ONE YEAR AGO: Turkey Meatballs

TWO YEARS AGO: Focaccia

2Mar2011

WINTER STRIKES BACK, IT’S TIME FOR SOUP!

Posted in Soups, Vegetarian-friendly, Veggies by sallybr

Recently I read a very interesting article by Marcella Hazan, in which she rants against the current trend of under-cooking vegetables and pasta in many restaurants. You can find the article here. I couldn’t agree more, there is a fine line of perfectly cooked food – particularly veggies – that preserves some bite and freshness. Err in either direction and you’ll get mushy, gray food or warm crudites. Not sure which would be worse. 😉

With that thought in mind, it is surprising that a soup that simmers zucchini for 45 long minutes could be so perfect, but it is. Until now, my default zucchini soup was from Chocolate and Zucchini, a version that adds a touch of sesame in the form of tahini paste. With this curried zucchini recipe, I found a serious contender for the number 1 spot. I will consider that a tie, and enjoy them both!

CURRIED ZUCCHINI SOUP
(adapted from The Essential New York Times Cookbook)
receita em portugues na proxima pagina

4 small zucchini, cut into chunks
1 medium shallot, minced
1 tsp curry powder
1 tsp ground fresh ginger
1/4 tsp dry mustard
2 cups chicken broth
2 Tbs raw rice
salt and pepper
1/4 to 1/2 cup heavy cream

Add the zucchini chunks, shallots, curry, ginger, and mustard into a saucepan. Pour the chicken broth over it, add the raw rice, and bring to a boil. Cover the pan and simmer for 45 minutes. Puree the mixture using a hand held blender, or pass it through a food mill. Season with salt and pepper. Add 1/4 cup of heavy cream, taste it and add more if you like it richer.

The soup can be served hot or chilled.

to print the recipe, click here

Comments: Until I tasted it, I wasn’t sure I would like this soup, thinking the zucchini would have lost all its brightness from the long simmering. The first spoonful got my silent appreciation, suddenly interrupted by Phil’s words “wow, this soup is really good!” With heavy emphasis on the “really.” The curry and the ginger perform some kind of magic to restore a sense of freshness to the zucchini, which retains a nice green color. I reduced quite a bit the amount of heavy cream called for in the original recipe, but indulge if you prefer, and go for one and a half cups of it.

ONE YEAR AGO: Chocolate Bread (this one melts in your mouth….)

para receita em portugues, veja a pagina seguinte

22Jan2011

FRIENDLY KURI SQUASH

Posted in Soups, Vegetarian-friendly by sallybr

I received a wonderful gift the other day (proving once again that I have no shortage of special friends): two kuri squashes. Unlike other members of the winter squash family, kuri has a thin skin that doesn’t require peeling. It’s a huge advantage, because peeling squash is one of my least favorite tasks in the kitchen. Butternut squash is already bad, but acorn squash is worse. I usually just cut it in half and roast it, anything to keep my fingertips intact. I knew exactly how to treat my Kuri squash, by turning it into a soup from Dorie Greenspan‘s Around My French Table. It was perfect for the chilly weather we faced in Los Angeles last week. The thermometers read 55 F, so Californians immediately retrieved their wool scarves from storage to brave the elements! 😉

KURI SQUASH SOUP
(adapted from Around my French Table)

2 kuri squashes (about 3 pounds total)
1 leek stalk, thinly sliced (white and light green parts only)
1 Tbs olive oil
3 cups milk
3 cups of water
salt and pepper to taste
dash of ground nutmeg
minced chives for garnish

Scrub the squash very well to remove any dirt from its surface. Cut the pointed end off, and discard it. Carefully cut it in half, scoop out the seeds. Cut the squash in large chunks and reserve.

Heat the olive oil in a large pan and saute the leeks until they get soft, no need to brown them. Season lightly with salt and pepper. Add the squash, the milk, water, and cook under gentle heat until the squash is tender (about 20 minutes). Puree the soup using an immersion blender, season with nutmeg, taste, adjust seasoning with salt and pepper. The soup can be cooked down if you want it thicker. Serve with minced chives sprinkled on top.

ENJOY!

to print the recipe, click here

Comments: If you have an immersion blender this soup is a real breeze to make. You can puree it in the same pan you cooked it, and have only the small appliance to wash afterward. I’m fond of this type of blender because it allows me to better control the final texture of my soups. Unless I’m going for a very smooth, bisque-type concoction I prefer some texture, and with a blender or food processor things can get too smooth too fast.

We enjoyed this soup for several days and it got better while sitting in the fridge, so if you have a dinner party, making it the day before won’t be a problem. You can always thin it with a little milk or water if necessary, but we tend to like our soup robust.

ONE YEAR AGO: Celery and Apple Salad

13Jan2011

A SOUP FOR WHAT AILS YOU

Posted in Soups by sallybr

A Brazilian take on a Portuguese classic, “canja de galinha” may be translated as chicken soup, but not just any chicken soup. Canja is always made with rice, no noodles allowed in it. It is a soothing soup that warms body and soul – the gastronomic counterpart of your Mom’s embrace when you have a sore throat, or a tummy ache. However, even when you are perfectly fine, it’s hard to beat a bowl of canja on a chilly evening with a slice of crusty bread next to it. End the night by cuddling with your loved one on the sofa watching a movie, preferably one that won’t be compromised by a few snoozing time-outs… 😉

CANJA DE GALINHA
(from the Bewitching Kitchen)

2 boneless, skinless chicken breasts
1/2 cup soy sauce
3 slices of ginger (1/4 inch thick), slightly crushed
1 Tbs canola or corn oil

1 shallot, mined
3 medium carrots, diced
2 celery stalks, diced
salt and pepper
6 cups chicken stock (or water)
8 new waxy potatoes (red or yellow), quartered
10 oz cooked white rice
squirt of lemon juice
salt and pepper to taste

Poach the chicken breasts: in a sauce pan, bring to a gentle boil the soy sauce, ginger pieces, and enough water to just cover the meat. Once the water starts to boil, immediately turn off the heat, cover the pan, and let it sit for 20 minutes. Lift the chicken breasts from the liquid, and once they are cool enough to handle, shred the meat using two forks or your fingers. Reserve.

Heat the oil in a heavy pan, saute the shallots until barely soft, don’t let them get golden. Add the carrots and celery, season with salt and pepper, cook for about 5 minutes over medium-low heat, stirring every now and then. Add the chicken stock (or water), the potatoes, cover the pan and simmer until the potatoes are beginning to get tender. Add the cooked rice and the chicken, cover the pan again and simmer everything together for 10 minutes over medium-low heat. Squirt a little lemon juice, adjust seasoning, and serve.

ENJOY!

to print the recipe, click here

Comments: If you search for “canja” recipes in the net, many will instruct you to cook the chicken and the rice in the soup instead of separately. I strongly oppose either of these shortcuts, because they will make your soup cloudy, with a slightly heavier mouth feel. Cooking the waxy, new potatoes in the soup doesn’t pose a problem. For a lighter version – my Mom’s favorite – you can omit the potatoes, but I like the extra substance they provide. Sometimes I add fresh parsley or fresh mint in the final minutes of cooking, both very common additions in traditional “canja.”

Poaching the chicken very gently in the mixture of soy and ginger makes the meat tender, juicy, with just a hint of ginger flavor. If you like a more assertive ginger taste, grate some and add to the carrots/celery mix. And, speaking of carrots and celery, they will be very evident in the soup, so take the time to beautifully dice them. It is a simple soup, but small details make it special. I like to add freshly ground black pepper and a little more lemon juice in my own bowl right before indulging in it.

Leftovers are delicious for a few days, in fact I always make a large batch because after the first meal, I find myself craving for more on the following days. One may think that the rice would absorb too much liquid sitting in the fridge, but it’s never been a problem for us. I use jasmine rice, perhaps other types behave differently. January is a month that screams for soup, and I’m more than happy to oblige… 😉

ONE YEAR AGO: Eggs in Snow (one of our favorite desserts!)