RED LENTIL SOUP WITH PANCETTA

Wednesday, January 23, 2008

RED LENTIL SOUP WITH PANCETTA

INGREDIENTS:

5 rounds of medium thick sliced Pancetta bacon, diced*

2 large yellow onions, chopped

3 garlic cloves, sliced

2 carrots, grated

2 medium Yukon gold potatoes, peeled, diced

2 teaspoon Morton and Bassett Organic Italian Seasoning

3 Roma tomatoes, seeded, chopped

1 cup dried red lentils, washed and drained

5 cups organic chicken stock

2 tablespoons unsalted butter

Kosher salt and freshly ground pepper to taste

Parsley for garnish.

Kosher salt and freshly

ground pepper to taste

4 cups organic chicken stock

1 teaspoon each: paprika, tarragon, cardamom


PREPARATION:

1. Cook Pancetta in a 4-quart Dutch oven, over medium heat until it just begins to fry. Do not over cook the bacon.

2. Add onions, garlic, carrots, potatoes and sauté vegetables with bacon until golden, about 5 minutes.

3. Stir in seasoning and making sure everything is well coated, about 2 minutes.

4. Add lentils, butter and chicken stock and bring to boil.

5. Reduce heat, add kosher salt and black pepper to taste.

6. Simmer, uncovered, stirring occasionally, until lentils are tender, about 30- 40 minutes.

7. If the soup is too thick for you, add a little more stock.

8. Sprinkle with chopped parsley before serving.


Makes 6 - 8 servings.

*Chill bacon for easier dicing

Posted by Webmaster on 01/23/08 at 05:47 PM
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MATHILDA’S SOUP

Wednesday, January 09, 2008

MATHILDA’S SOUP

Cranberry beans are beige with streaks of cranberry red. They are creamy and a full of flavor. They are a favorite in Tuscany. You can find them at local farmer’s markets ('esh), health and alternative food stores (dried).

INGREDIENTS:

1 pound dried cranberry beans

1 large onion, finely chopped

3 cloves garlic, thinly sliced

2 medium carrots, chopped

1 large green bell pepper, chopped

6 Roma tomatoes, seeded, chopped

½ head (small) green cabbage, shredded

A handful of young celery leaves, chopped

1 cup dry white wine (good quality please)*

12 cups (to start) chicken stock; it o.k. to use

vegetable stock may be substituted)

3 tablespoons olive oil

2 tablespoon butter

Kosher salt and freshly

grated black pepper to taste

1 teaspoon ground coriander

2 teaspoons tomato purée (from a tube)

TO SERVE:

Freshly shaved slices of Asiago cheese

Freshly chopped rosemary

PREPARATION:

1. I do not overnight soak these beans. Melt butter with olive oil in large soup pot over medium high heat; hot but not smoking. Add chopped onion, sliced garlic, green bell pepper and carrots and sauté for about until lightly brown or ten minutes.

2. Add the beans, wine and chicken stock – enough to cover beans, and bring to boil.

3. Add tomatoes and tomato purée, stir, reduce heat, cover and simmer; stirring occasionally for about 1 ½ to 2 hours or until beans are very tender. Add more stock as needed to keep beans covered.

4. After the above simmering time, add salt, pepper, coriander, and cabbage. Let simmer for 15 minutes more.

5. Ladle into bowls and top with Asiago cheese and a pinch of fresh rosemary, and serve with crusty bread.

Makes 8 - 10 servings.

Posted by Webmaster on 01/09/08 at 05:45 PM
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Avocado Bliss

Saturday, January 05, 2008

Avocado Bliss

Here is something to celebrate your nacatamales adventure.

2 ripe avocados

5 slices cooked pancetta bacon, crumbled

1/2 cup sour cream

1/2 cup shredded Monterey Jack cheese

1/2 teaspoon cayenne pepper

1 teaspoon lemon juice

Kosher salt and pepper to taste

Mash and mix all ingredients with a fork until all is well blended.

Serve with warm tortilla or on anything.

Posted by Webmaster on 01/05/08 at 05:44 PM
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