Thursday, October 27, 2011

Italian Wedding Soup

Food and Wine Magazine












What's the Real Story of Wedding Soup?

There's a soup made of broth, vegetables, pasta, and teeny-tiny meatballs that we all know and love as "Italian wedding soup."

But why? Why it is called wedding soup?

Some say that, long ago, the soup was created as a hearty meal to fortify the bride and groom with enough strength and vigor to ensure a "memorable" night of wedded bliss. 
Although this story might be tantalizing, it is a misunderstanding of the Italian name: Minestra maritata, wedding soup, is a reference not to a matrimony of couples, but rather a blending or harmony of flavors. Savory bits of meat, salty broth, sweet onions, and bitter greens create a melange of tastes and textures that meld—or marry—together.
Originally this soup was not a sumptuous feast reserved for only the finest of occasions. It's actually a peasant dish made of broth, whatever leftover meats might be found (or none at all), and whatever bitter greens were in season. The Americanized version (the one we enjoy today) is a much heartier fare, bulked up with more vegetables and plump little morsels of pasta.

You don't have to eat at an Italian restaurant to get a good bowl of this soup, nor do you have to settle for second- (or third-) best from a can. You can actually make this at home. Let me explain to you each of the components and how they work together to make this "marriage" of flavors.

Let's get started.

Italian Wedding Soup

Step 1: Make the Meatballs

Ingredients

  • 3/4 pound ground turkey (7 percent fat)
  • 1/2 pound turkey sausage, casings removed
  • 2/3 cup fresh white bread crumbs
  • 2 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons heavy cream or half and half
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place the ground turkey, turkey sausage, bread crumbs, garlic, cheese, cream, and egg in a large mixing bowl. Combine gently. (You might wish to use a fork, but I do it the old-fashioned nonna way, with my fingertips). Don't be too heavy-handed with your mixing or your meatballs will be tough.
  3. Line a rimmed baking sheet with parchment paper. Form the mixture into 1-inch meatballs and space them evenly on the pan (you should have about 48 meatballs).
  4. Bake for 30 minutes, until cooked through and lightly browned. Set aside.


Step 2: Make the Broth

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (1 cup)
  • 2 or 3 carrots, peeled and cut into small dice (1 cup)
  • 2 stalks of celery tender inner stalks and leaves, cut into fine dice (1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 10 cups homemade chicken stock

Instructions

  1. Heat the olive oil in a stockpot over low heat. Add the onion, carrots, and celery. Saute for 5 minutes, stirring several times, until the onion begins to soften. Add the garlic and continue to cook until the vegetables begin to soften. Don't let the garlic brown; it will burn and become bitter.
  2. Stir in the wine and increase the heat to medium. Cook until most of the wine has evaporated then stir in the chicken stock.


Step 3: Cook the Greens, Pasta, and Finish the Soup

Ingredients

  • 12 ounces greens, washed, center ribs removed, and sliced into thin ribbons
  • 1 cup small pasta such as ditalini

Instructions

  1. Bring the broth to a simmer. Add the greens, stir and cover. Cook for about 15 to 20 minutes or until the greens are wilted and tender.
  2. Add the pasta and continue to cook for 6 to 8 minutes or until the pasta is tender.
  3. Add the meatballs to the soup and simmer until heated, about 1-2 minutes. Taste for salt and pepper. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
Yield: 8 servings

Friday, September 30, 2011

Goulash Soup





We are enjoying a beautiful "Indian Summer". The mornings are cool--it was 41 degrees F. this morning when I retrieved my newspaper from the front porch. This afternoon we have sunshine, beautiful clear skies, and mid-70's. The days are warm and sunny, but as soon as the sun begins to set, there is a chill in the air. It's time to make another pot of soup.

Today I'm remembering a recipe I've had for years and years (and years). It's called "Goulash Soup". Goulash (for the uninitiated) is a Hungarian stew of meat (take your pick), vegetables (whatever you have), and a healthy dose of paprika. Comfort food at its finest.

Goulash Soup

Ingredients
  • 3 pounds beef for stew, cut into 1/2 inch cubes
  • 2 teaspoons olive oil
  • 1 1/2 cups chopped onions
  • 4 cups beef broth
  • 1/2 pound potatoes, grated (about 3/4 cup)
  • 1 tablespoon paprika (I prefer smoked paprika)
  • 1 tablespoon tomato sauce
  • 1/4 teaspoon dried thyme leaves
  • 3/4 pounds potatoes, pared and diced (about 1 1/2 cups)
  • 1/2 cup dry noodles

Instructions
  1. Heat olive oil in 4-quart Dutch oven over medium heat; add about 1/3 of the beef to the pan and cook, stirring occasionally until browned on all sides. Remove from pan and repeat with remaining beef. It is important to not crowd the pan. If the pieces of beef are too close together they will not brown properly--instead they will simply steam.
  2. Add more oil to the pan as needed.
  3. To the same pan stir in the onions and cook until onions begin to brown. Return browned beef chunks to the pan. Stir in remaining ingredients except diced potatoes and noodles. Heat to boiling; reduce heat and cover. Simmer 1 1/2 hours or until meat is tender. Note that the grated potatoes will fall apart--they are intended to thicken the soup.
  4. Stir in diced potatoes and noodles and continue to cook until potatoes and noodles are cooked through.

Photo Credit: Image by annaklein from Pixabay 

Monday, September 26, 2011

Red Pepper Fish Chowder





The Autumn Equinox has descended upon us with full furry. As I write, a cold rain is coming down in sheets and tree branches are flying past the windows (on the second floor of our house!) But for even this I am thankful. Today's storm means that I don't have to turn the sprinklers on the flowers I planted last week, I have many indoor projects that can now receive my undivided attention (two quilts and a basket of knitting yarn), and I have an excuse to prepare a big pot of fish chowder for dinner:


Red Pepper Fish Chowder

Ingredients
  • 3 tablespoons olive oil
  • 2 red onions, minced
  • 1/2 pound button mushrooms, sliced
  • 2 large red bell peppers, seeded and diced
  • 2 cans chicken broth
  • 1 pound new potatoes, scrubbed and diced (do not peel)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup sour cream (not the non-fat variety)
  • 1 1/2 pounds white fish (such as cod or halibut)
  • 1 tablespoon lemon juice
  • 1/2 cup parsley, minced (optional)

Instructions
  1. Heat the olive oil over medium heat in a large sauce pan. Add the onions, mushrooms, and red peppers. Saute until the vegetables are tender, about 5 minutes.
  2. Add the chicken broth and bring to a simmer. Add the diced potatoes and cook until potatoes are tender, about 15 minutes.
  3. Stir together the cornstarch, water, and sour cream. Stir this mixture into the hot broth, whisking constantly, until the broth begins to thicken.
  4. Add the fish and simmer 5 minutes more or until fish is cooked. Stir in lemon juice. Ladel chowder into bowls and garnish with chopped parsley.

Photo Credit: Image by Jack Hernandez from Pixabay 

Wednesday, September 21, 2011

Carb Diva Cinnamon Rolls (Otherwise Known as Manna from Heaven)



Autumn begins in just three more days, but our little corner of the world is already knee-deep into Fall weather. Leaves are falling and pumpkins are changing from green to glowing orange. In my front yard squirrels scurry about gathering hazelnuts. Today marked the second week of school, and I am delighted that Tuesday morning Bible study has resumed.

It was such a joy to once again fellowship and study God's word with this little group of people. A few were absent due to illness, but we pray that they will gain strength and healing and be able to join us again soon.

As our meeting time is 10:00 a.m. (and we're Lutherans with an ever-present pot of coffee), our gathering centers around the Bible, and brunch. Each of us contributes something--sometimes a homemade coffee cake, or a package of cinnamon rolls from the local bakery, crackers and cheese, or fresh produce from one's garden.

My dear friend Mary was there, and she brought a wonderful treat from a local store--I think it was called "Sin-Dawg" bread--"Sin" for the cinnamon and "Dawg" representing the local nickname for our beloved University of Washington Huskies. How could something advertised as the "healthiest cinnamon roll in the world" (100 percent whole grain) be so amazingly yummy?

I'd like to share with Mary and the rest of you the antithesis of Dave's Sin-Dawg bread--a cinnamon roll recipe I've used for years. It's not whole grain, it's not healthy, and although it might show up at next week's Bible study it certainly isn't manna from Heaven, (but it probably has the "Sin" part down pretty good!)

Carb Diva Cinnamon Rolls

Ingredients
  • 1 cup boiling water
  • 1 cup instant mashed potato flakes
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons salt
  • 1/2 cup sugar
  • 2 packages (4 1/2 teaspoons) dry yeast (not instant)
  • 2 eggs, beaten
  • 5 1/2 cups flour
  • 1/2 cup melted butter
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/4 cup chopped walnuts, optional
  • 1/2 cup raisins, optional

Instructions
  1. In large bowl, mix boiling water and potato flakes. Add milk, oil, salt, sugar, yeast and beat well. Add eggs and mix until blended. Add 4 1/2 cups of the flour, one cup at a time, until all flour is incorporated.
  2. Sprinkle remaining one cup flour on board. Turn dough out onto floured surface and knead until smooth and elastic, about 15 minutes. Put in warm place and let rise until doubled, about 1-2 hours.
  3. Punch down dough gently. Divide into two equal  portions. Roll each into 10x15-inch rectangle. Spread 1/4 cup melted butter on each portion. Combine sugar and cinnamon and sprinkle evenly on each dough rectangle. Add nuts and/or raisins if desired. Roll up, starting at long edge and cut each roll into 6 cinnamon rolls.
  4. Place cut rolls in 9x13-inch baking pan that has been coated with cooking spray. Let rolls rise for 1 hour. Bake at 325 degrees for 25 minutes.

Friday, September 16, 2011

Chili Macaroni Casserole





Today we have chili weather.

No, that's not a typo. I awoke this morning feeling a chill in the air, and knowing that despite the calendar, it is no longer Summer. This is exactly the type of day for chili. But it's also a day in which I have, at last count, 101 things to accomplish. So I'm going to rely on my pantry and prepare a casserole for our evening meal that has been a hit with my kids since they were little.

Carb Diva's Chili Macaroni Casserole

Ingredients
  • 1 one-pound package macaroni (my kids love the kind shaped like wagon wheels)
  • 2 15-ounce cans chili (use whichever type is your favorite)
  • 1 cup salsa
  • 2 cups grated cheddar cheese, divided
  • 4 cups crushed tortilla chips

Instructions
  1. Preheat oven to 350 degrees F.
  2. Cook pasta according to package directions. Drain well and place in large mixing bowl. Gently stir in chili, salsa, 1 cup of the cheese, and the crushed tortilla chips.
  3. Spray a large cooking dish with non-stick cooking spray. Spread macaroni/chili mixture in dish; top with remaining 1 cup cheese.
  4. Bake uncovered about 25-30 minutes or until bubbly.

NOTE: You can omit the salsa if you prefer a less spicy meal. This is also a great place to "hide" additional vegetables--corn, cooked carrots, or diced zucchini.

Sunday, August 28, 2011

Stuffed ("Kicked up a notch") French Toast





I know it's been a while since I've posted. A long-anticipated camping trip (and preparing for said trip) have kept me away. We returned home this afternoon after spending most of the week at an annual church camp out.

Once a year for the past 15 years our church has reserved a U.S. Forest Service campground near a river just east of the Cascade Mountains. When we first began this tradition, most of us were "tenters", but as the years have passed (and our backs have aged) the majority now arrive in trailers, RV's or 5th-wheels. In the morning the first ones up prepare coffee and visit each campsite offering a hot cup of joe and a warm "good morning". In the afternoons we swim, hike, fish, and do "a whole lot of nuthin" together. There is usually a group campfire in the evening where memories are shared, and stories are told and re-told. The week culminates with a Saturday scavenger hunt, a potluck, and then Sunday morning worship service near the edge of the river.

Now, if you know anything about Forest Service campgrounds, you'll recognize that we were not exactly living the life of luxury this past week. No electricity, no showers, pit toilets, and (as we jokingly say) running water only if you can move that quickly with a full bucket. We ate well but not exactly gourmet. So, in between making PBJ's for lunch and grilling hot dogs or turkey burgers for dinner, I dreamed about food--amazing, decadent, imaginative food.

My daydreams started the way we should start each day--with a good breakfast. I've never cared much for pancakes or waffles. Both tend to get rather boring after a few bites. But french toast is a different story--crisp on the outside, soft and almost custard-like on the inside. So, what could I do to make it even better? I've seen recipes for stuffed french toast, most of them involving cream cheese and/or mascapone. In the words of Emeril, I'd like to kick it up a notch. What about brie? Is there anything more deliciously self-indulgent?


Carb Diva's French Toast with Brie

Ingredients
  • 1 baguette
  • 3 ounces brie, chilled for easier slicing
  • 3/4 cup milk
  • 1 large egg
  • pinch of salt
  • 1 tablespoon butter, divided
  • fruit topping (see below)

Instructions
  1. Slice the baguette on the diagonal (this gives you larger slices of bread), making the slices about 1 1/2 inches thick. Discard the ends or save for another use.
  2. With a sharp knife, cut a slit in the bottom (crust) side of each slice. Slice the chilled brie into small wedges, about 1/4-inch thick and 1-inch square. Stuff one wedge of brie into each slice of baguette.
  3. In a shallow bowl, beat together the milk, egg, and salt with a wire whisk until well blended. Dip the baguette slices into the milk/egg mixture, turning to coat both cut sides.
  4. Heat a large saute pan over medium heat. Add 1 tsp. of the butter; as it melts tilt the pan to coat the bottom. Add as many of the baguette slices as will fit in the pan without crowding. Cook until golden brown on one side (about 2 minutes). Turn over and cook the other side until brown. Remove from pan and keep warm. Repeat with the remaining butter and baguette slices.

Fruit Topping
There are so many things that could be done with this recipe, depending on what seasonal fruits are available. In late Spring I would choose strawberries--slice, sprinkle on a bit of sugar and let sit for a few minutes until juices begin to form.

In summer one could do the same with fresh raspberries or blackberries.

However, my favorite fruit with brie is apples or pears, pared, cored, and thinly sliced, sprinkled with sugar and a generous amount of cinnamon. Let sit for about 30 minutes then place in a small saucepan and simmer over medium-high heat, stirring constantly, until apples or pears begin to soften and juices become syrupy.

Baguettes and brie--could french toast be any more "French" than that? Ooh-la-la!!




Thursday, February 10, 2011

Kahlua Cocoa Balls



It's time for a serious talk. Just between you and me. I have never made this recipe. I don't even know where I originally found it. The magazine clipping is taped to an index card, and that card is showing its age. But it sounds so good, and easy, and I think it would be a wonderful thing to make for your sweetheart. Would one of you give it a try and let me know if it's a "keeper"?


Kahlua Cocoa Balls

Ingredients
  • 1/2 cup Kahlua
  • 1/4 cup light corn syrup
  • 1/3 cup chopped candied cherries
  • 1/3 cup chopped golden raisins
  • 1 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 cups fine vanillla wafer crumbs
  • 1 cup finely chopped pecans
  • Powdered sugar, cocoa powder, coconut or ground nuts for decoration

Instructions
Combine Kahlua with syrup and fruits. Blend sugar, cocoa, crumbs, and pecans. Combine mixtures. Shape into small balls. Roll in desired coating. Freeze or store in an airtight container. 

Makes 4 dozen.

Photo Credit: Image by Daniel Dan outsideclick from Pixabay 

Wednesday, January 26, 2011

White Bean Rosemary Soup (So easy I can do this with my eyes closed)



OK, this has been a  r-e-a-l-l-y busy day. I need to get dinner on the table in a hurry. I'm tired, I'm hungry, and even pancakes feels like too much work right now. And, I need to give you a soup recipe, don't I? So what am I going to do? ...You'll have to trust me on this one. It's good!!:

White Bean Rosemary Soup

Ingredients
2 16-ounce cans white beans, drained
2 cups chicken or vegetable broth
1 cup of your favorite marinara (red) pasta sauce
2 large cloves garlic, minced
1/4 cup packed fresh basil leaves
1 tsp. minced fresh rosemary
1/4 tsp. red pepper flakes

Instructions
Puree all ingredients in blender until smooth. Pour into a large saucepan or Dutch oven and bring to a simmer. Simmer, partially covered and stirring frequently, to blend flavors, 4 to 5 minutes.

Serves 4

Photo Credit: Image by piyalis14 from Pixabay 

Sunday, January 23, 2011

Cream of Broccoli Soup




We had a beautiful memorial service at our church this afternoon for one of our members who passed away almost two weeks ago. The service was filled with scripture passages, psalms, and hymns that were very meaningful to Ruth--ones that she had picked out knowing that her time on earth was nearing its end.

But that's not why I'm writing about soup.

After the service, as all good Lutherans do, we had refreshments in the church basement. Now, to most people "refreshments" means coffee and perhaps some stale cookies from the nearest grocery in-store bakery. Or, if you're lucky, a sheet cake from the warehouse store. But as the teens would say "that's not how we roll."

There were sandwiches--at least 8 different kinds, and just as many if not more salads. Plus cookies (homemade, of course), coffee, and iced tea. None of us had eaten lunch, and so when 3 p.m. rolled around...well, I know I should have restrained myself, but I was starving and husband and daughter were in the same condition. We ate, chatted with friends, shared our remembrances of Ruth with the family, and ate some more. All of us, and still there were leftovers.

But that's not why I'm writing about soup.

Somehow, when 7 p.m. rolled around, the spaghetti sauce I had planned to reheat just didn't sound quite so alluring anymore. Too heavy. Too much. We wanted/needed something lighter. But not a 2-hour-simmer-on-the-stove production. Soooo.....


Cream of Broccoli Soup

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 leek, sliced (white part only)
  • 1 large stalked celery, chopped
  • 3 cups chicken or vegetable broth
  • 8 cups broccoli florets
  • 3 tablespoons margarine
  • 3 tablespoons flour
  • 2 cups non-fat milk
  • salt and pepper to taste

Instructions
  1. Heat olive oil in a large pot over medium heat; add onions, leek, and celery and saute until the vegetables begin to soften, about 10 minutes.
  2. Add broccoli and broth. Cover and simmer for about 10-15 minutes or until broccoli is tender. Puree soup in blender and pour into a bowl and set aside. (NOTE: Use extreme caution when blending hot liquids in your blender. It is best to do it in small batches. Some blender manufacturers suggest removing the center section of the lid and covering with a clean cloth.)
  3. Place the large pot over medium heat and melt the butter. Once the butter has completely melted, whisk in the flour and cook, stirring constantly until there are no lumps. Continue to whisk while adding the milk. Stir until thickened and bubbly. Add the pureed broccoli and stir. When hot add salt and pepper to taste.

Photo Credit: Image by Silvia from Pixabay 

French Onion Chicken and Pasta

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