Aunt Maryann's Macaroni and Peas

I know, I know!  I've been getting facebook messages and emails asking for this recipe and I'm sorry it's taken so long for me to post it.  It's such a simple recipe so I hope you like it.  It's funny, I can remember the first time I had this.  I was complaining to my mom about the other version of macaroni and peas, the red sauce version.  Although I loved it I was getting bored and I tasted this at my Aunt Maryann's house who just so happened to live two doors away.  So my mom asked her how she made it and from then on it became one of those meals we enjoyed regularly.  Now that I'm living on my own I like to make both versions depending on my mood.  This recipe has a little more liquid than the red sauce version and just by adding some more chicken stock it can be prepared as a soup if you prefer. 

Macaroni and Peas (white version)

Ingredients:

1 medium onion, diced
2 tablespoons extra virgin olive oil
2 cans leseur petite sweet peas
2 cups chicken stock
1 chicken bouillon cube, optional
1/2 teaspoon Italian Seasoning
Freshly ground black pepper
3/4lb - 1 lb of small pasta such as ditalini
Pecorino Romano Cheese


Directions:

In a medium sauce pan sweat onions and Italian season in oil until onions are soft and tender.  Add pepper to taste.  Add peas with their liquid and chicken stock.  Bring to a boil.  Let simmer for 5 minutes or until heated through.  If you prefer a stronger flavor dissolve one chicken bouillon cube into the stock.  Meanwhile bring a pot of salted water to a boil.  Add pasta and cook until al dente and drain.  Add ladle of pasta to a bowl and top with peas and stock and stir.  Sprinkle with cheese.  Don't add pasta to pot with peas or the pasta will become too soft if it sits.


Click here for a printable version of this recipe.

Aunt Maryann's Macaroni and Peas

I know, I know!  I've been getting facebook messages and emails asking for this recipe and I'm sorry it's taken so long for me to post it.  It's such a simple recipe so I hope you like it.  It's funny, I can remember the first time I had this.  I was complaining to my mom about the other version of macaroni and peas, the red sauce version.  Although I loved it I was getting bored and I tasted this at my Aunt Maryann's house who just so happened to live two doors away.  So my mom asked her how she made it and from then on it became one of those meals we enjoyed regularly.  Now that I'm living on my own I like to make both versions depending on my mood.  This recipe has a little more liquid than the red sauce version and just by adding some more chicken stock it can be prepared as a soup if you prefer. 

Macaroni and Peas (white version)

Ingredients:

1 medium onion, diced
2 tablespoons extra virgin olive oil
2 cans leseur petite sweet peas
2 cups chicken stock
1 chicken bouillon cube, optional
1/2 teaspoon Italian Seasoning
Freshly ground black pepper
3/4lb - 1 lb of small pasta such as ditalini
Pecorino Romano Cheese


Directions:

In a medium sauce pan sweat onions and Italian season in oil until onions are soft and tender.  Add pepper to taste.  Add peas with their liquid and chicken stock.  Bring to a boil.  Let simmer for 5 minutes or until heated through.  If you prefer a stronger flavor dissolve one chicken bouillon cube into the stock.  Meanwhile bring a pot of salted water to a boil.  Add pasta and cook until al dente and drain.  Add ladle of pasta to a bowl and top with peas and stock and stir.  Sprinkle with cheese.  Don't add pasta to pot with peas or the pasta will become too soft if it sits.


Click here for a printable version of this recipe.

Gazpacho

This past weekend I hosted the September dinner for my dinner group.  As the years go on it's harder and harder to come up with new themes without repeating some.  I am still going to keep trying to find something unique each time!  My theme was "California Cuisine".  I know it really seems vague but what I found through my research is that "California Cuisine" is basically fresh local ingredients that are cooked simply.  Some of the foods that are commonly found in this type of cuisine are avocados, artichokes, almonds, citrus fruits, figs, seafood, etc.

Since it's the end of summer and there are still quite a bit of heirloom tomatoes I thought a great dish that would embody fresh and simple cuisine would be gazpacho.  I haven't had a ton of cold soups and I never had gazpacho before deciding to make it for this dinner.  I wasn't sure what to expect so I tried this out a week before the dinner.  I found from following the recipe that 1) only 1 clove of garlic is needed.  As this soup sits (as suggested) the garlic can really overpower the other flavors and be quite unpleasant.  2) As great as this is I can't imagine 4 people consuming that much cold soup.  2 pounds of tomatoes is way too much.  3) I can understand why this often served in shot sized glasses.  A little goes a long way.

All that being said I really did enjoy this and so did my guests.  I cut down the tomatoes to 1 pound, used only 2 slices of bread, 1 clove of garlic, half of an onion., used 2/3 of a yellow pepper.  I served diced avocado, yellow pepper and cucumber for toppings.  The ladies enjoyed the crunch it added to the soup.

Gazpacho

Anne Burrell

Total Time:    1 hr 30 min Prep    30 min Inactive  1 hr 0 min

Yield:    4 servings

Ingredients:

    8 slices white bread, crusts removed, bread broken into big chunks

    2 pounds tomatoes, seeded

    1 English cucumber, peeled

    1 large white onion

    1 green bell pepper, seeds and pith removed

    2 garlic cloves, smashed

    Kosher salt

    High quality extra-virgin olive oil

    2 to 3 tablespoons sherry vinegar

    1/2 cup to 1 cup tomato juice, if needed

Directions:

For the soup:

Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.

Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.

Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.

Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.

Click here for a printable version of this recipe.

Gazpacho

This past weekend I hosted the September dinner for my dinner group.  As the years go on it's harder and harder to come up with new themes without repeating some.  I am still going to keep trying to find something unique each time!  My theme was "California Cuisine".  I know it really seems vague but what I found through my research is that "California Cuisine" is basically fresh local ingredients that are cooked simply.  Some of the foods that are commonly found in this type of cuisine are avocados, artichokes, almonds, citrus fruits, figs, seafood, etc.

Since it's the end of summer and there are still quite a bit of heirloom tomatoes I thought a great dish that would embody fresh and simple cuisine would be gazpacho.  I haven't had a ton of cold soups and I never had gazpacho before deciding to make it for this dinner.  I wasn't sure what to expect so I tried this out a week before the dinner.  I found from following the recipe that 1) only 1 clove of garlic is needed.  As this soup sits (as suggested) the garlic can really overpower the other flavors and be quite unpleasant.  2) As great as this is I can't imagine 4 people consuming that much cold soup.  2 pounds of tomatoes is way too much.  3) I can understand why this often served in shot sized glasses.  A little goes a long way.

All that being said I really did enjoy this and so did my guests.  I cut down the tomatoes to 1 pound, used only 2 slices of bread, 1 clove of garlic, half of an onion., used 2/3 of a yellow pepper.  I served diced avocado, yellow pepper and cucumber for toppings.  The ladies enjoyed the crunch it added to the soup.

Gazpacho

Anne Burrell

Total Time:    1 hr 30 min Prep    30 min Inactive  1 hr 0 min

Yield:    4 servings

Ingredients:

    8 slices white bread, crusts removed, bread broken into big chunks

    2 pounds tomatoes, seeded

    1 English cucumber, peeled

    1 large white onion

    1 green bell pepper, seeds and pith removed

    2 garlic cloves, smashed

    Kosher salt

    High quality extra-virgin olive oil

    2 to 3 tablespoons sherry vinegar

    1/2 cup to 1 cup tomato juice, if needed

Directions:

For the soup:

Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.

Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.

Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.

Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.

Click here for a printable version of this recipe.

Escarole and Mini Meatball Soup aka Italian Wedding Soup

This is my version of Italian Wedding Soup and I make a version of this soup quite often in the winter.  I've made it with chicken meatballs, with spinach instead of escarole, I've added beans and other veggies like a minestrone.  It's basically chicken broth with mini meatballs, veggies and pasta.  Make it this way or whatever works for you.  Use up whatever you have on hand, no need to make any special trips to the store!

When I make meatballs for soup I tend to use garlic and onion powder instead of fresh because it's cooking so quickly.  I don't want to have any raw chunks of onion or garlic but instead a smooth texture. 

.

Escarole and Mini Meatball Soup aka Italian Wedding Soup

Ingredients:

1-2 heads of escarole, leaves separated, washed well and chopped

4 carrots, diced
2 stalks of celery, diced
1 onion, diced
3 plum tomatoes, seeded and chopped (or 8 oz can of tomato sauce)
2 bay leaves
3 cans chicken broth and 2 bouillon cubes + water (or use 6 cups of all broth or stock or bouillon)
Italian seasoning
Salt and pepper, to taste
Extra Virgin Olive Oil


Meatballs:

1 lb 85% lean ground beef
½ cup grated cheese
garlic powder, to taste
onion powder, to taste
1 egg
1/3 cup Italian Style Breadcrumbs

Directions:

Saute onion, carrot and celery in oil. Add plum tomatoes and season with Italian Seasoning, Salt and Pepper. When tomatoes start to break apart and let out their juices add chicken broth and bay leaves. Let come to boil and taste. If more flavor is desired and the bouillon cubes. Add escarole and let it cook down into the soup. Meanwhile mix beef, cheese, garlic, onion, egg and breadcrumbs and form mini meatballs. Makes about 20-22 meatballs depending on size. When the soup comes to a boil drop them in and then lower the heat to a simmer. Let cook for about 5-8 minutes until cooked through.

In a separate pot cook ½ lb of pasta in boiling salted water until al dente (do not overcook). Do not add pasta to soup pot or pasta will become mushy, keep pasta in a separate pot with a drizzle of olive oil to keep it from sticking. Serve a ladleful of pasta and 3-4 meatballs with each bowl of soup.

Click here for a printable version of this recipe.

Escarole and Mini Meatball Soup aka Italian Wedding Soup

This is my version of Italian Wedding Soup and I make a version of this soup quite often in the winter.  I've made it with chicken meatballs, with spinach instead of escarole, I've added beans and other veggies like a minestrone.  It's basically chicken broth with mini meatballs, veggies and pasta.  Make it this way or whatever works for you.  Use up whatever you have on hand, no need to make any special trips to the store!

When I make meatballs for soup I tend to use garlic and onion powder instead of fresh because it's cooking so quickly.  I don't want to have any raw chunks of onion or garlic but instead a smooth texture. 

.

Escarole and Mini Meatball Soup aka Italian Wedding Soup

Ingredients:

1-2 heads of escarole, leaves separated, washed well and chopped

4 carrots, diced
2 stalks of celery, diced
1 onion, diced
3 plum tomatoes, seeded and chopped (or 8 oz can of tomato sauce)
2 bay leaves
3 cans chicken broth and 2 bouillon cubes + water (or use 6 cups of all broth or stock or bouillon)
Italian seasoning
Salt and pepper, to taste
Extra Virgin Olive Oil


Meatballs:

1 lb 85% lean ground beef
½ cup grated cheese
garlic powder, to taste
onion powder, to taste
1 egg
1/3 cup Italian Style Breadcrumbs

Directions:

Saute onion, carrot and celery in oil. Add plum tomatoes and season with Italian Seasoning, Salt and Pepper. When tomatoes start to break apart and let out their juices add chicken broth and bay leaves. Let come to boil and taste. If more flavor is desired and the bouillon cubes. Add escarole and let it cook down into the soup. Meanwhile mix beef, cheese, garlic, onion, egg and breadcrumbs and form mini meatballs. Makes about 20-22 meatballs depending on size. When the soup comes to a boil drop them in and then lower the heat to a simmer. Let cook for about 5-8 minutes until cooked through.

In a separate pot cook ½ lb of pasta in boiling salted water until al dente (do not overcook). Do not add pasta to soup pot or pasta will become mushy, keep pasta in a separate pot with a drizzle of olive oil to keep it from sticking. Serve a ladleful of pasta and 3-4 meatballs with each bowl of soup.

Click here for a printable version of this recipe.

Pasta Fazool

I love facebook! It's such a fun way to connect with people. You may be asking yourself,  What does that have to do with Pasta Fazool? Well, tonight I asked the question - What is it called in your family - Pasta Fagioli or Pasta Fazool. Pasta Fazool is the hands down winner. Nanny always called it Fazool but as I got older I was "corrected" by someone who calls it Fagioli. I don't have to worry anymore, my facebook friends have given me permission to call it by the name I grew up with - Fazool! Thank you! If you aren't already a follower come check out my facebook page by clicking HERE. Please feel free to get involved in the conversations, it's fun!  I also have another hobby so if anyone is looking for some home decorating and design tips please follow me HERE.  I don't have a ton of followers there but would love to get some conversation going so don't be shy!

Tonight I made a version of Rachael Ray's Pasta Fazool but changed somethings around.  You can see her original recipe here.  Below is how I made it with some changes. The recipe is pretty basic but the addition of the cheese rind and the crushed red pepper gives it great depth. You can make this spicy if you like,  I just like a little kick and just to clarify - a little kick for me is nonexistant to Steve and probably most people. 

Pasta Fazool


Ingredients:

1 medium onion, diced
1 carrot, diced
1 celery stalk, diced
4 cloves garlic,  minced
1 8 oz can delmonte tomato sauce
approx 3 cups of chicken broth
1 packaged of diced prosciutto or pancetta
2 - 15 oz cans of cannelini beans
2 bay leaves
pinch of crushed red pepper flakes
1 teaspoon of Italian seasoning
salt and pepper, to taste
5-6 basil leaves
1 rind parmigiano reggiano (optional)
1 tbsp extra virgin olive oil
1 pound of orrechiette pasta or any small shape


Directions:

In a large saucepan saute prosciutto in extra virgin olive oil.  When browned add onion, garlic, carrot and celery.  Season with salt and pepper and lower heat.  Sweat the veggies until the onions are translucent.  Add bay leaves, italian seasoning, red pepper, delmonte, 1 can of beans drained and 1 can drained and rinsed  (You want some of the starch to thicken the sauce but not too much) and the chicken broth.  Cover and let mixture come to a boil, then add the basil and cheese rind if you are using it. Let cook for 10 minutes or so or until veggies are tender.  Taste and adjust seasoning according to your taste.

In another pot cook pasta in boiling water.  When pasta is just under al dente add to saucepan using a slotted spoon.  (Some of the starchy water will fill the pasta and help create a tasty thick sauce).  Toss the pasta with the beans and sauce and let cook a minute until pasta is al dente.

Enjoy!


Click here for a printable version of this recipe.

Pasta Fazool

I love facebook! It's such a fun way to connect with people. You may be asking yourself,  What does that have to do with Pasta Fazool? Well, tonight I asked the question - What is it called in your family - Pasta Fagioli or Pasta Fazool. Pasta Fazool is the hands down winner. Nanny always called it Fazool but as I got older I was "corrected" by someone who calls it Fagioli. I don't have to worry anymore, my facebook friends have given me permission to call it by the name I grew up with - Fazool! Thank you! If you aren't already a follower come check out my facebook page by clicking HERE. Please feel free to get involved in the conversations, it's fun!  I also have another hobby so if anyone is looking for some home decorating and design tips please follow me HERE.  I don't have a ton of followers there but would love to get some conversation going so don't be shy!

Tonight I made a version of Rachael Ray's Pasta Fazool but changed somethings around.  You can see her original recipe here.  Below is how I made it with some changes. The recipe is pretty basic but the addition of the cheese rind and the crushed red pepper gives it great depth. You can make this spicy if you like,  I just like a little kick and just to clarify - a little kick for me is nonexistant to Steve and probably most people. 

Pasta Fazool


Ingredients:

1 medium onion, diced
1 carrot, diced
1 celery stalk, diced
4 cloves garlic,  minced
1 8 oz can delmonte tomato sauce
approx 3 cups of chicken broth
1 packaged of diced prosciutto or pancetta
2 - 15 oz cans of cannelini beans
2 bay leaves
pinch of crushed red pepper flakes
1 teaspoon of Italian seasoning
salt and pepper, to taste
5-6 basil leaves
1 rind parmigiano reggiano (optional)
1 tbsp extra virgin olive oil
1 pound of orrechiette pasta or any small shape


Directions:

In a large saucepan saute prosciutto in extra virgin olive oil.  When browned add onion, garlic, carrot and celery.  Season with salt and pepper and lower heat.  Sweat the veggies until the onions are translucent.  Add bay leaves, italian seasoning, red pepper, delmonte, 1 can of beans drained and 1 can drained and rinsed  (You want some of the starch to thicken the sauce but not too much) and the chicken broth.  Cover and let mixture come to a boil, then add the basil and cheese rind if you are using it. Let cook for 10 minutes or so or until veggies are tender.  Taste and adjust seasoning according to your taste.

In another pot cook pasta in boiling water.  When pasta is just under al dente add to saucepan using a slotted spoon.  (Some of the starchy water will fill the pasta and help create a tasty thick sauce).  Toss the pasta with the beans and sauce and let cook a minute until pasta is al dente.

Enjoy!


Click here for a printable version of this recipe.

Tomato Soup and Cheesy Garlic Toasts

We had a little tease of spring last week but were brought back to reality with torrential rain and wind that caused us to lose power on Saturday.   The weather left both Steve and I craving a hearty bowl of soup to warm us up.  Originally I planned on adding some spinach to the soup.  I added about a handful and then decided I really liked it as is.  Feel free to add it if you want but the soup was delicious without it.


Tomato Soup


Ingredients:

2 cans diced tomatoes
1 - 8oz can tomato sauce
4 cups (1 box) chicken stock
1 large onion, diced
5 cloves garlic, minced
extra virgin olive oil
10 leaves fresh basil (frozen can be used in its place)
salt and pepper to taste
1 tsp sugar

Directions:

Saute onion and garlic until softened in extra virgin olive oil. When onions are translucent add diced tomatoes and let cook over medium high heat for about 10 minutes.  Add sauce and stock and let it come to a boil. Season with salt, pepper and sugar and basil.  Reduce heat to medium and let cook for about 30 minutes, stirring occasionally.  Taste and season accordingly.  Blend with immersion (stick) blender until smooth.  Serve with grated pecorino romano cheese. 

Cheesy Garlic Toasts

Ingredients:

1 loaf of crusty Italian bread
2 tablespoons softened butter
2 cloves garlic, minced to a paste (chop garlic, top with a little salt and smash with side of knife)
2 tablespoons pecorino romano cheese
parmigiano reggiano cheese
piave cheese

Directions:

Preheat oven to 350 degrees.  

Slice bread into 1/2 inch slices.  Combine butter, garlic and romano cheese.  Spread on bread slices.  Grate parmigiano and piave over each slice. 

Bake for 10 minutes or until bread is crispy.  If you want the cheese to have a little more color, turn the broiler on and broil for 5 minutes. ( Make sure you watch them so they don't burn.)

Click here for a Printable version of Tomato Soup and Cheesy Garlic Toasts.

Tomato Soup and Cheesy Garlic Toasts

We had a little tease of spring last week but were brought back to reality with torrential rain and wind that caused us to lose power on Saturday.   The weather left both Steve and I craving a hearty bowl of soup to warm us up.  Originally I planned on adding some spinach to the soup.  I added about a handful and then decided I really liked it as is.  Feel free to add it if you want but the soup was delicious without it.


Tomato Soup


Ingredients:

2 cans diced tomatoes
1 - 8oz can tomato sauce
4 cups (1 box) chicken stock
1 large onion, diced
5 cloves garlic, minced
extra virgin olive oil
10 leaves fresh basil (frozen can be used in its place)
salt and pepper to taste
1 tsp sugar

Directions:

Saute onion and garlic until softened in extra virgin olive oil. When onions are translucent add diced tomatoes and let cook over medium high heat for about 10 minutes.  Add sauce and stock and let it come to a boil. Season with salt, pepper and sugar and basil.  Reduce heat to medium and let cook for about 30 minutes, stirring occasionally.  Taste and season accordingly.  Blend with immersion (stick) blender until smooth.  Serve with grated pecorino romano cheese. 

Cheesy Garlic Toasts

Ingredients:

1 loaf of crusty Italian bread
2 tablespoons softened butter
2 cloves garlic, minced to a paste (chop garlic, top with a little salt and smash with side of knife)
2 tablespoons pecorino romano cheese
parmigiano reggiano cheese
piave cheese

Directions:

Preheat oven to 350 degrees.  

Slice bread into 1/2 inch slices.  Combine butter, garlic and romano cheese.  Spread on bread slices.  Grate parmigiano and piave over each slice. 

Bake for 10 minutes or until bread is crispy.  If you want the cheese to have a little more color, turn the broiler on and broil for 5 minutes. ( Make sure you watch them so they don't burn.)

Click here for a Printable version of Tomato Soup and Cheesy Garlic Toasts.

Pureed Potato and Leek Soup

Here is another recipe from one of the new cookbooks I received for Christmas.  This book, New Classic Family Dinners by Mark Peel has  fantastic recipes from the menu at Campanile, his Los Angeles restaurant.  Some are easy and some are a little more difficult, like the recipe for Giant Ravioli with Spinach, Ricotta and Egg Yolk.  It looks like a bit of heaven!  This time I decided to make one of the easier recipes, Pureed Potato Leek Soup.  The flavor was great and it was very easy to do.  The only thing I would change next time I make it is the the garlic.  The garlic wasn't sauteed with the onion and leeks and I didn't particularly love that flavor of garlic.  Don't get me wrong, I love garlic but I think it needed to be cooked before adding the liquid.  The other change I made was the herbs.  I didn't have a cheesecloth so I didn't make a bouquet gari.  I just added the herbs to the soup and it all got pureed together.  I would definitely make this soup again.

Pureed Potato and Leek Soup

by Mark Peel

Ingredients:

4 tablespoons unsalted butter

1 pound of leeks, both white and light green parts, sliced 1/2 inch thick across the grain and washed

1 stalk celery, from the tender heart, diced
1/2 medium onion, chopped
1 tablespoon salt
1 1/4 pounds russet potatoes, peeled and cut in 1-inch chunks
8 garlic cloves, cut in half, green shoots removed

A bouquet garni made with a handful of parsley sprigs, 1 bay leaf 2 thyme sprigs and 1/2 tsp cracked peppercorns

1 quart Chicken Stock or 2 cups canned chicken broth and 2 cups water

1 quart water

Freshly ground pepper to taste

Garnish - 3 Tbsp creme fraiche whisked with 1 Tbsp cream until fluffy.  Chopped Fresh Chives.

Directions:

1.  Heat the butter in a heavy 4 quart soup pot over medium-low heat and add the leeks, celery and onion.  Cook gently, stirring for about 20 minutes, until very tender.  Add 1/4 tsp salt after the first 10 minutes, and make sure that the vegetables do not color.

2.  Add the potatoes, garlic and bouquet garni.  Stir together and add the chicken stock and the water.  Bring to a simmer, add the remaining salt, cover and simmer over low heat for 30 to 40 minutes, until the potatoes are falling apart and the broth is very fragrant.  Remove from the heat.

3.  Remove the bouquet garni from the soup.  Using an immersion blender or a food mill fitted with the fine screen, puree the soup, or working in 1 1/2 cup batches, ladle into a blender.  Cover the blender, placing a towel over the cover and pulling it down tightly to prevent splashing.  Blend each batch, then put through a medium strainer, unsing a pestle or the bowl of a ladle to push the soup through.  Return to the pot, heat through, and adjust the salt and pepper.

4.  Serve, topping each bowl with a dollop of whipped creme fraiche and a sprinkling of chives.

Click here for a printable version of Pureed Potato and Leek Soup.

Pureed Potato and Leek Soup

Here is another recipe from one of the new cookbooks I received for Christmas.  This book, New Classic Family Dinners by Mark Peel has  fantastic recipes from the menu at Campanile, his Los Angeles restaurant.  Some are easy and some are a little more difficult, like the recipe for Giant Ravioli with Spinach, Ricotta and Egg Yolk.  It looks like a bit of heaven!  This time I decided to make one of the easier recipes, Pureed Potato Leek Soup.  The flavor was great and it was very easy to do.  The only thing I would change next time I make it is the the garlic.  The garlic wasn't sauteed with the onion and leeks and I didn't particularly love that flavor of garlic.  Don't get me wrong, I love garlic but I think it needed to be cooked before adding the liquid.  The other change I made was the herbs.  I didn't have a cheesecloth so I didn't make a bouquet gari.  I just added the herbs to the soup and it all got pureed together.  I would definitely make this soup again.

Pureed Potato and Leek Soup

by Mark Peel

Ingredients:

4 tablespoons unsalted butter

1 pound of leeks, both white and light green parts, sliced 1/2 inch thick across the grain and washed

1 stalk celery, from the tender heart, diced
1/2 medium onion, chopped
1 tablespoon salt
1 1/4 pounds russet potatoes, peeled and cut in 1-inch chunks
8 garlic cloves, cut in half, green shoots removed

A bouquet garni made with a handful of parsley sprigs, 1 bay leaf 2 thyme sprigs and 1/2 tsp cracked peppercorns

1 quart Chicken Stock or 2 cups canned chicken broth and 2 cups water

1 quart water

Freshly ground pepper to taste

Garnish - 3 Tbsp creme fraiche whisked with 1 Tbsp cream until fluffy.  Chopped Fresh Chives.

Directions:

1.  Heat the butter in a heavy 4 quart soup pot over medium-low heat and add the leeks, celery and onion.  Cook gently, stirring for about 20 minutes, until very tender.  Add 1/4 tsp salt after the first 10 minutes, and make sure that the vegetables do not color.

2.  Add the potatoes, garlic and bouquet garni.  Stir together and add the chicken stock and the water.  Bring to a simmer, add the remaining salt, cover and simmer over low heat for 30 to 40 minutes, until the potatoes are falling apart and the broth is very fragrant.  Remove from the heat.

3.  Remove the bouquet garni from the soup.  Using an immersion blender or a food mill fitted with the fine screen, puree the soup, or working in 1 1/2 cup batches, ladle into a blender.  Cover the blender, placing a towel over the cover and pulling it down tightly to prevent splashing.  Blend each batch, then put through a medium strainer, unsing a pestle or the bowl of a ladle to push the soup through.  Return to the pot, heat through, and adjust the salt and pepper.

4.  Serve, topping each bowl with a dollop of whipped creme fraiche and a sprinkling of chives.

Click here for a printable version of Pureed Potato and Leek Soup.

Sausage, Pepper and Potato Soup (stew or stoup)

I can't help but chuckle at the title because I know that a lot of my readers and blogger friends despise Rachael Ray.  I know she's quirky and annoys people but that doesn't stop me from trying her recipes and it shouldn't stop you either. I like her and more importantly, this dish is delicious!  I added a potato and handful of Trader Joe's frozen sliced peppers (in addition to the cubanelle's), a can of roman beans, some crushed red pepper (since I didn't use spicy sausage) and Italian seasoning.  I loved it!  I can't wait to eat the leftovers for lunch today!



Sausage, Pepper and Potato Soup

http://www.foodnetwork.com/recipes/rachael-ray/sausage-peppers-and-onions-stoup-recipe/index.html

Ingredients:


3 tablespoons extra-virgin olive oil
1 1/2 pounds hot or sweet Italian sausage, cut into small pieces or smashed with a masher or spoon
6 cloves garlic, finely chopped
3 to 4 cubanelle peppers, seeded and thinly sliced
2 medium-large onions, thinly sliced
1 large potato, diced
2 tablespoons balsamic vinegar
2 cups chicken stock
2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
1 can roman beans, drained and rinsed
1/4 cup finely chopped parsley leaves
1/2 cup basil leaves, torn
1 tsp Italian seasoning
crushed red pepper to taste (if you use spicy sausage you don't need this)
1 cup Romano cheese

Directions:

Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add potato, garlic, peppers, onions and cook until soft, 6 to 7 minutes more.

Deglaze pan with vinegar abd stir in stock, tomatoes, basil, Italian seasoning and crushed red pepper.  Bring to a boil then reduce heat to simmer, cook 10 -15 minutes and then add beans and cook for another 5-10 minutes until potatoes are tender.  Season with salt and pepper to taste.  Serve with grated cheese on top.

Sausage, Pepper and Potato Soup (stew or stoup)

I can't help but chuckle at the title because I know that a lot of my readers and blogger friends despise Rachael Ray.  I know she's quirky and annoys people but that doesn't stop me from trying her recipes and it shouldn't stop you either. I like her and more importantly, this dish is delicious!  I added a potato and handful of Trader Joe's frozen sliced peppers (in addition to the cubanelle's), a can of roman beans, some crushed red pepper (since I didn't use spicy sausage) and Italian seasoning.  I loved it!  I can't wait to eat the leftovers for lunch today!



Sausage, Pepper and Potato Soup

http://www.foodnetwork.com/recipes/rachael-ray/sausage-peppers-and-onions-stoup-recipe/index.html

Ingredients:


3 tablespoons extra-virgin olive oil
1 1/2 pounds hot or sweet Italian sausage, cut into small pieces or smashed with a masher or spoon
6 cloves garlic, finely chopped
3 to 4 cubanelle peppers, seeded and thinly sliced
2 medium-large onions, thinly sliced
1 large potato, diced
2 tablespoons balsamic vinegar
2 cups chicken stock
2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
1 can roman beans, drained and rinsed
1/4 cup finely chopped parsley leaves
1/2 cup basil leaves, torn
1 tsp Italian seasoning
crushed red pepper to taste (if you use spicy sausage you don't need this)
1 cup Romano cheese

Directions:

Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add potato, garlic, peppers, onions and cook until soft, 6 to 7 minutes more.

Deglaze pan with vinegar abd stir in stock, tomatoes, basil, Italian seasoning and crushed red pepper.  Bring to a boil then reduce heat to simmer, cook 10 -15 minutes and then add beans and cook for another 5-10 minutes until potatoes are tender.  Season with salt and pepper to taste.  Serve with grated cheese on top.

Angela's Pasta with Kale

Last week I bought the October issue of Bon Apetit Magazine and loved the article I read about Kale. I never had Kale before and it made me really curious. I posted this on facebook and I got a reply from Angela to try her Pasta with Kale recipe. I've known Angela pretty much my entire life, you see, we used to live across the street from each other in Brooklyn and then a few blocks from each other in Staten Island. Angela and John have 4 children and their ages all coincide with the ages of my brother, sister and I. So we are all very close. My parents are very good friends with Angela and John and Marie their youngest is my best friend. I can't begin to tell you about the memories that she and I have. We grew up together and have been through it all. I think I may have mentioned that growing up I was a very picky eater. Poor Angela. All the weekends (and weeks in the summer) that I spent at her house, being a picky brat. If only I knew all the things I was missing by being afraid to try things! Looks like this dish was one of them! Too bad it took me 29 years to figure that out. Better late than never, right?

I am so excited that I tried this dish and loved it. It gave me so many ideas for future recipes. Normally when I make soup I start with chicken stock and add some tomato product (sauce, paste, fresh chopped tomatoes, etc.) to give it a little pink color and some rich tomato flavor. Angela does it a little different. She starts with a marinara sauce and then adds pasta water until it's the consistency she likes. I've used pasta water before to make sauces or as a thickner but never like this. I thought that it would taste great with an addition of canellini beans, using any green you have on hand, as the base of a minestrone, etc. Thanks Angela for teaching me something new and opening me up to endless possibilities. Isn't it great that I'm no longer a picky eater?

Next time I will use two bunches of kale because I loved the flavor, I think that's what you should do too. Angela uses broken spaghetti in this dish which is great. I love making lentils like that too. Most Italian stores now carry bags of broken spaghetti so you don't have to do it yourself. If you'd like you can use any soup pasta such and tubettini, ditalini, small shells, etc.

To remove kale from the stem Angela says, "Take kale off the stem by placing your hand at the bottom of stalk,hold firmly, and with the other hand cupped around the bottom push to the top of the stem. The kale comes off easily." She's right, it was very easy!




Angela's Pasta with Kale

Ingredients:

2 bunches kale, washed and leaves removed from the stems
1 pound broken spaghetti
Marinara Sauce, see below

Directions:

1. Prepare Marinara sauce in a large pot. Later on you're going to add the kale and pasta to this pot so make sure it's big enough.

2. In another large pot boil kale for about 15 minutes in boiling salted water. Kale is ready when you can easily pierce it with a fork. Remove kale with a slotted spoon and put on a baking sheet to cool. Once it's cool, chop cooked kale into bite sized pieces and add it to the sauce. Stir to combine.

3. In the same pot that you cooked the kale, cook broken spaghetti until al dente. Ladle pasta plus some water into the sauce until it becomes a thick soup like consistency. Once you have all the pasta water you want to use already in the pot you can drain the rest of the pasta and add it to your sauce and kalem stir to combine. (Another way you can do this is drain the pasta and reserve some of the water and add it to the sauce - but I suggest the other way until you are familiar with how much water you want. You don't want to run into not having enough starchy pasta water)

4. Sprinkle in a couple of tablespoons of your favorite cheese (I love Romano) and mix it in. Dish into bowls and pass around more cheese if you like. (I like lots of cheese in my soup)





Marinara Sauce

Ingredients:

1 28oz can crushed tomatoes
4 cloves minced garlic
1 medium onion, diced
3 tsp chopped basil
1-2 tsp dried Italian seasoning
crushed red pepper flakes, to taste
salt and pepper to taste
1 tsp sugar
extra virgin olive oil

Feel free to use fresh frozen or dried herbs. Sometimes I use the Italian Seasoning but this time I didn't because I didn't want it to overpower the flavor of the kale. It's a preference, it will be good either way.

Directions:


Sweat onions in extra virgin olive oil and then add garlic in oil. Let it cook for a minute or to and then add crushed red pepper and frozen or dried herbs. Add tomatoes, salt, pepper and sugar. If using fresh herbs add now. Let it come to a boil and then lower heat. Cook on medium for 30-40 minutes. Taste it and adjust seasoning as needed.

Angela's Pasta with Kale

Last week I bought the October issue of Bon Apetit Magazine and loved the article I read about Kale. I never had Kale before and it made me really curious. I posted this on facebook and I got a reply from Angela to try her Pasta with Kale recipe. I've known Angela pretty much my entire life, you see, we used to live across the street from each other in Brooklyn and then a few blocks from each other in Staten Island. Angela and John have 4 children and their ages all coincide with the ages of my brother, sister and I. So we are all very close. My parents are very good friends with Angela and John and Marie their youngest is my best friend. I can't begin to tell you about the memories that she and I have. We grew up together and have been through it all. I think I may have mentioned that growing up I was a very picky eater. Poor Angela. All the weekends (and weeks in the summer) that I spent at her house, being a picky brat. If only I knew all the things I was missing by being afraid to try things! Looks like this dish was one of them! Too bad it took me 29 years to figure that out. Better late than never, right?

I am so excited that I tried this dish and loved it. It gave me so many ideas for future recipes. Normally when I make soup I start with chicken stock and add some tomato product (sauce, paste, fresh chopped tomatoes, etc.) to give it a little pink color and some rich tomato flavor. Angela does it a little different. She starts with a marinara sauce and then adds pasta water until it's the consistency she likes. I've used pasta water before to make sauces or as a thickner but never like this. I thought that it would taste great with an addition of canellini beans, using any green you have on hand, as the base of a minestrone, etc. Thanks Angela for teaching me something new and opening me up to endless possibilities. Isn't it great that I'm no longer a picky eater?

Next time I will use two bunches of kale because I loved the flavor, I think that's what you should do too. Angela uses broken spaghetti in this dish which is great. I love making lentils like that too. Most Italian stores now carry bags of broken spaghetti so you don't have to do it yourself. If you'd like you can use any soup pasta such and tubettini, ditalini, small shells, etc.

To remove kale from the stem Angela says, "Take kale off the stem by placing your hand at the bottom of stalk,hold firmly, and with the other hand cupped around the bottom push to the top of the stem. The kale comes off easily." She's right, it was very easy!




Angela's Pasta with Kale

Ingredients:

2 bunches kale, washed and leaves removed from the stems
1 pound broken spaghetti
Marinara Sauce, see below

Directions:

1. Prepare Marinara sauce in a large pot. Later on you're going to add the kale and pasta to this pot so make sure it's big enough.

2. In another large pot boil kale for about 15 minutes in boiling salted water. Kale is ready when you can easily pierce it with a fork. Remove kale with a slotted spoon and put on a baking sheet to cool. Once it's cool, chop cooked kale into bite sized pieces and add it to the sauce. Stir to combine.

3. In the same pot that you cooked the kale, cook broken spaghetti until al dente. Ladle pasta plus some water into the sauce until it becomes a thick soup like consistency. Once you have all the pasta water you want to use already in the pot you can drain the rest of the pasta and add it to your sauce and kalem stir to combine. (Another way you can do this is drain the pasta and reserve some of the water and add it to the sauce - but I suggest the other way until you are familiar with how much water you want. You don't want to run into not having enough starchy pasta water)

4. Sprinkle in a couple of tablespoons of your favorite cheese (I love Romano) and mix it in. Dish into bowls and pass around more cheese if you like. (I like lots of cheese in my soup)





Marinara Sauce

Ingredients:

1 28oz can crushed tomatoes
4 cloves minced garlic
1 medium onion, diced
3 tsp chopped basil
1-2 tsp dried Italian seasoning
crushed red pepper flakes, to taste
salt and pepper to taste
1 tsp sugar
extra virgin olive oil

Feel free to use fresh frozen or dried herbs. Sometimes I use the Italian Seasoning but this time I didn't because I didn't want it to overpower the flavor of the kale. It's a preference, it will be good either way.

Directions:


Sweat onions in extra virgin olive oil and then add garlic in oil. Let it cook for a minute or to and then add crushed red pepper and frozen or dried herbs. Add tomatoes, salt, pepper and sugar. If using fresh herbs add now. Let it come to a boil and then lower heat. Cook on medium for 30-40 minutes. Taste it and adjust seasoning as needed.