Well it's cold, so I call it soup season. This one is another yummy, warmign soup for a cold winter (or fall, or spring or maybe even summer) day.
The Goods:
2 tablespoons butter
1 onion, finely diced
1 stalk celery, sliced
1 medium potato, diced
1 1/2 lbs carrots, diced
2 teaspoon freshly diced giner (if needed this can be substituted with grated ginger out of a glass)
1 1/2 liter (~50 oz) chicken broth or stock
7 tablespoons heavy cream
salt, pepper, nutmeg to taste
The Works:
Melt the butter in your soup pot and roast the onion and celery for about 10 min. Add the potato, carrot, ginger and broth. Bring to a boil while stirring, then reduce heat and let simmer for 30 to 40 min, stirring occasionaly to make sure nothing gets stuck to the bottom. Use a stick blender to purree (or blend in your blender in batches), add the cream, mixing it thouroughly, season to taste and enjoy.
Thursday, March 13, 2014
Käsenocken (cheese dumplings)
Ah this one brings back memories!! It's a recipe from South Tirol, a region in the north italian alps where I used to go skiing all the time. They have some absolutely deliscious food, this is one of them. it works well on it's own or with a nice refreshing salad.
The Goods:
1 oz (1 small) onion, diced finely
1 oz butter
3.5 oz hard cheese (Gouda, Cheddar, something like that), finely diced
5 oz old, dry bread, finely diced
2 eggs
3.5 oz milk
1 tablespoon all purpose flour
4 table spoons chives
1 oz grated parmesan
salt, pepper to taste
The Works
Brown the onion in butter. In a bowl combine the diced bread, onion and cheese. quirl the eggs and milk, season with half the chives, some salt and pepper and then pour over the cheese mixture. Add the flour and knead into a dough. Using moist hands form small dumplings out of the dough and chill while bringing salted water to a boil in a large pot. add the dumplings carefully and cook for approx q0 min, dumplings are done when rising to the surface. Do NOT overcook. Fry the dumplings briefly in butter after you cooked them, sprinkle some parmesan and enjoy alone, with some salad or as a side dish.
The Goods:
1 oz (1 small) onion, diced finely
1 oz butter
3.5 oz hard cheese (Gouda, Cheddar, something like that), finely diced
5 oz old, dry bread, finely diced
2 eggs
3.5 oz milk
1 tablespoon all purpose flour
4 table spoons chives
1 oz grated parmesan
salt, pepper to taste
The Works
Brown the onion in butter. In a bowl combine the diced bread, onion and cheese. quirl the eggs and milk, season with half the chives, some salt and pepper and then pour over the cheese mixture. Add the flour and knead into a dough. Using moist hands form small dumplings out of the dough and chill while bringing salted water to a boil in a large pot. add the dumplings carefully and cook for approx q0 min, dumplings are done when rising to the surface. Do NOT overcook. Fry the dumplings briefly in butter after you cooked them, sprinkle some parmesan and enjoy alone, with some salad or as a side dish.
Genoese Minestrone
Well.. my dear friend Tiffany, who is a like minded culinary explorer asked me to bring her back an authentic Minestrone recipe. Genoa is a city in Italy which is known for their Minestrone, so naturally, the recipe I brought back was a Genoese one.
The Goods:
3 tablespoons olive oil
1 diced onion
2 stalks celery, diced
1 large carrot, sliced thinly
5 oz string beans, cut italian style
1 zucchini, sliced thinly
1 medium sized potato, diced
1/4 head savoy cabbage, cut finely
1 small eggplant, diced
1 can cannellini beans, drained and rinsed
2 roma tomatoes, diced
42 oz vegetable broth or stock (cgicken works, but since it is meant to be a vegetarian dish, to keep it authentic it, I recommend vegetable)
3 oz vermicelli
salt, pepper, paprika, oregano and basil to taste (experience taught me that spices can't really be pre-measured in a dish like this as everyone likes a differnt spice level, so season it to your taste)
The Works:
in a large pot ( you could pre-roast the stuff in a pan and then transfer, but why? you'll only loose all the goodies of taste i nthe bottom of the pan, so do this in the pot you intend to cook the soup in) heat the oil and roast the onions, carrot and celery for about 10 min, add the string beans, zucchini, potatoe, cabbage.. roast for another 3 to 5 min. Add the eggplant, cannelli beans and tomato and give it another quick roast (3 mins tops). Add the broth, season with salt, pepper, oregano and paprika and bring to a boil. reduce heat to medium, cover and cook for about 40 min, stiring occasionally. Add the vermicelly and bring the heat back up, letting the vermicelly cook to all dente (approx. 3 to 5 min). taste and re-season as needed then serve and enjoy.
The Goods:
3 tablespoons olive oil
1 diced onion
2 stalks celery, diced
1 large carrot, sliced thinly
5 oz string beans, cut italian style
1 zucchini, sliced thinly
1 medium sized potato, diced
1/4 head savoy cabbage, cut finely
1 small eggplant, diced
1 can cannellini beans, drained and rinsed
2 roma tomatoes, diced
42 oz vegetable broth or stock (cgicken works, but since it is meant to be a vegetarian dish, to keep it authentic it, I recommend vegetable)
3 oz vermicelli
salt, pepper, paprika, oregano and basil to taste (experience taught me that spices can't really be pre-measured in a dish like this as everyone likes a differnt spice level, so season it to your taste)
The Works:
in a large pot ( you could pre-roast the stuff in a pan and then transfer, but why? you'll only loose all the goodies of taste i nthe bottom of the pan, so do this in the pot you intend to cook the soup in) heat the oil and roast the onions, carrot and celery for about 10 min, add the string beans, zucchini, potatoe, cabbage.. roast for another 3 to 5 min. Add the eggplant, cannelli beans and tomato and give it another quick roast (3 mins tops). Add the broth, season with salt, pepper, oregano and paprika and bring to a boil. reduce heat to medium, cover and cook for about 40 min, stiring occasionally. Add the vermicelly and bring the heat back up, letting the vermicelly cook to all dente (approx. 3 to 5 min). taste and re-season as needed then serve and enjoy.
Subscribe to:
Posts (Atom)