Saturday, November 06, 2010
Weekly Recipes: November 6
Here is my attempt to recreate the lovely soup I ate and Visconti's. It turned out pretty well and everyone seemed to like it.
1 tablespoon olive oil
1/2 pound pancetta, finely diced
1 large onion, peeled and cut into slivers
8 cloves garlic, peeled and cut into slivers
1/2 cup rosemary leaves, finely chopped
1 pound cannellini beans, cooked (about six cups)
8 cups water
3 cups tomato puree
4 medium tomatoes, diced
1 cup thinly sliced scallions, green parts only
salt, to taste
1 cup fresh parsley, finely chopped
juice of one lemon, optional
Heat olive oil in a large soup pot over medium heat. Toss in diced pancetta and onion slivers. Cook until onion starts to soften in spots. Add garlic and rosemary and cook a minute or two more.
Add cannellini beans along with water and bring to a boil. Immediately reduce temperature and keep at a simmer for about 15 minutes.
Add tomato puree, diced tomatoes and scallions just long enough to heat them. Taste for seasoning and salt as necessary. Sprinkle with parsley just before serving. Add lemon juice, if desired.
Here is how I make sloppy joes. This is probably one of the few typical American children's meals I cook. This makes enough for at least eight people.
2 pounds ground beef
2 onions, chopped
2 sweet peppers, seeded and chopped (I like to use one red and one green)
6 cloves garlic, minced
2 dill pickles, diced
1/2 cup ketchup
1/4 cup mustard (whichever kind you have or like)
1/4 cup brown sugar
2 teaspoons celery salt
1/2 teaspoon freshly ground pepper
buns, toasted to serve
Brown ground beef with onions, peppers and garlic. Add diced pickles, ketchup, mustard, brown sugar, celery salt and ground pepper to the cooked meat and vegetables.
Cook over low heat for about 30 minutes. Serve on hamburger buns or kaiser rolls.