Archive for November, 2010

Minestrone

Recipe

1 Nov

Minestrone

Recipe By : Gourmet March 1993
Serving Size : 6 Preparation Time :0:00
Categories : Beans Peas Chowder, Soups Stews
Gourmet Magazine To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound dried white beans — picked over and
— rinsed
1/2 teaspoon salt
1/4 pound pancetta — or sliced lean
— bacon, chopped
1/3 cup olive oil
1 onion — chopped
1 large carrot — cut into 1/2-inch
— dice
1 rib celery — cut into 1/2-inch
— dice
3 garlic cloves — chopped fine
2 zucchini — scrubbed and cut
— into 1/2-inch dice
1/4 pound green beans — trimmed and cut
— into 1/2-inch
— pieces
1/2 pound boiling potatoes
4 cups shredded green cabbage
1/2 pound kale — rinsed drained
— leaves chopped
1 can tomatoes — chopped coarse and
— drained well
— (28-ounce)
4 1/2 cups chicken broth

freshly grated Parmesan, garlic bruschetta, and dry-cured sausages as accompani
ments

In a large bowl let the white beans soak in enough water to cover them by 2 inc
hes overnight or quick-soak them. Drain the white beans, in a saucepan combine
them with enough water to cover them by 2 inches, and simmer them, uncovered,
adding more water if necessary to keep them barely covered, for 45 minutes to 1
hour, or until they are tender. Add the salt and simmer the white beans for 5
minutes more. Remove the pan from the heat and let the white beans stand, unc
overed.

In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, un
til it is crisp and pale golden, add the onion, and cook the mixture, stirring,
until the onion is softened. Add the carrots, the celery, and the garlic and
cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans,
and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stir
ring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirri
ng, until the cabbage is wilted. Add the tomatoes and the broth and simmer the
soup, covered, for 1 hour.

Drain the white beans, reserving the liquid, in a blender or food processor pur
ee half of them with 1 cup of the reserved liquid, and stir the puree and the r
emaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes
, thin it if desired with some of the remaining reserve liquid, and season it w
ith salt and pepper. The soup may be made 3 days in advance and kept covered a
nd chilled. Reheat the soup, thinning it with water as desired. Serve the sou
p with the Parmesan, the bruschetta, and the sausages.

Makes about 10 cups, serving 6 to 8.

MC formatted by Barb at Possum Kingdom using MC Buster SNT

Converted by MC_Buster.

– – – – – – – – – – – – – – – – – –

Filed under: Ethnic, Rice, Side Dish

Banana Chocolate Cream

Recipe

1 Nov

Title: BANANA CHOCOLATE CREAM
Categories: Desserts
Yield: 6 servings

8 Coconut macaroons
2 Oranges; juice only strained
1 tb Rum; (opt.)
6 Bananas
1 Orange; grated rind only
3/4 c Whipping cream; whipped
1/4 c Sweet chocolate; coarsely
-grated
2 Oranges; skinless sections
1 Basic Confectioners’ Custard
1 c Milk
1 Vanilla pod; or
1 t Vanilla extract
1/4 c All-purpose flour
1/2 c Extra fine sugar
3 Egg yolks

Arrange the macaroons in 2 serving dishes. Combine orange juice and rum,
then drizzle over the macaroons. Let stand for 20 minutes. Mash bananas
with a fork. Stir orange rind into the confectioners’ custard, then fold in
the bananas. Fold in the whipped cream, then mound the banana mixture over
the macaroons. Sprinkle evenly with grated chocolate. May be refrigerated
for 3 to 4 hours before serving if desired. Arrange orange sections around
side of each dish as a border just before serving. BASIC CONFECTIONERS’
CUSTARD directions: Combine the milk and the vanilla pod in a small
saucepan. Cook over medium heat to just below the boiling point. Combine
the flour and sugar in a medium mixing bowl, blending well. Add the egg
yolks and beat thoroughly with an electric mixer. Remove the vanilla pod
from the milk (then dry and store for later use). Pour the milk slowly into
the flour mixture, stirring constantly with a wooden spoon until well
blended. Pour the milk mixture into the top of a double boiler. Cook over
boiling water, stirring constantly, until the custard is thick and smooth.
Cool to lukewarm.

—–

Filed under: Ceideburg 2, Chinese, Vegetarian

You are currently browsing the House Of Munch blog archives for November, 2010.

House Of Munch

Archive for November, 2010

Minestrone

Banana Chocolate Cream

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends