Zucchini and Potato Soup

Copyright 2013 LtDansKitchen blogs

Based on Lidia's recipe, I wanted something Italian to go with my light Italian lunch that I was preparing for my cousin and some friends. It started out with a spinach quiche until I found out fresh spinach were not available in the grocery stores that same week I was having friends over. It was only last week that I found out that they were actually found (albeit frozen) in the freezer section of the grocery stores I frequent but it was already too late. Porcini mushrooms are also a scarcity but fresh oyster mushrooms are definitely available everywhere and so are dried shitake mushrooms. I wanted a lighter flavor to the soup however so I just used the fresh oyster mushrooms instead. Zucchini was also not available so I used a chayote which was the closest thing I could think of in terms of texture.

The soup is a light fare even with potatoes and rice in it. That is I think the one thing I noticed about the Italian soups that I have made over the last couple of years. My memory of an Italian soup is usually associated with the Minestrone, a thick pasta soup that I once tried while still living in the US. That particular soup was delicious but very gloopy and heavy. I think I like the more authentic version of a lighter Italian soup which allows you to enjoy a more varied meal since it gives you enough room in your stomach to go for a second and even a third course. 

Zucchini and Potato Soup - Adapted*

3-4 medium zucchini, diced 
2 onions, diced
3 garlic cloves, minced
2 bay leaves, dried
1/2 lb fresh mushrooms, diced
2 carrots, diced
3-4 small potatoes, peeled and diced
1 cup short-grained rice
10 cups beef stock
4 tbsp olive oil
salt and pepper
2 tbsp parsley, chopped
Parmesan cheese to pass along

1. In a large pot, heat the oil over medium high heat. Add the oil and saute 
    the garlic and onions. Season with salt and pepper. Continue to cook 
    until softened. Add the bay leaves and mix. 

2. Add the broth into the pot and bring to a boil. Once boiling, drop the rice 
    and mix well to prevent from clumping. Cook covered for about 10 
    minutes while stirring occasionally.

3. Add the potatoes, zucchini (or chayotes) and the carrots and cook until the
    rice is al dente. 

4. Stir in the mushrooms and check for flavor. Adjust accordingly. 

5. To serve, drizzle with a good amount of extra virgin olive oil and top with 
    the chopped parsley. Pass the cheese around the table if desired.

*Lidia's Italy: Zucchini and Potato Minestra.
   

Vietnamese Pho

Copyright 2013 LtDan'sKitchen blogs

It is one of those nights where you get a call from a friend asking that we have dinner to prepare for a group of 8 or 10 the very same day. You then go into overdrive as to what kind of dinner menu you can come up with. One request was a soup dish since the last few days have been kind of cool which is unusual this time of the year. So my first thought was Pho. They have been asking for a hotpot type of dish but I have to ask for the recipe from my very good friend, Shujuan. It will definitely be a challenge to find all the right ingredients for the hotpot but for the moment, I needed something quick and delicious. 

Searching the internet, I came accross a website with a detailed description of a Vietnamese Pho. It is from Jaden Hair who is the author of the Steamy Kitchen blog. I copied her ingredient list and went with my idea of Pho which was based on a trip to Washington DC where we ended up having dinner at a Vietnamese restaurant. That was more than 10 years ago but the memory of their wonderful Pho still lingers. Anyway, here then is my uber simplified version of Pho. 

Vietnamese Pho - Adapted*

2 lbs beef soup bones
1 onion halved
2 inch ginger, peeled and sliced
12 cups water
2 cinnamon sticks
1 tbsp fennel seeds
1 tbsp coriander seeds
5 star anise pods
1/2 tsp cardammom, ground
5 cloves
1 tbsp salt
2 tbsp fish sauce
1/4 cup brown sugar
handful of parsley, basil and cilantro
4 cups bean sprouts
1 lb thinly sliced beef sirloin
1/2 pack Sobe noodles
1 lb fresh mushrooms
red chile peppers, optional
Hoisin Sauce
Red Chili Sauce

1. In a large pressure cooker, combine the first thirteen ingredients. Bring to 
    a boil and once it starts to make the noise, clock it for an hour. If using 
    the conventional pot, boil at a simmer for about 2-3 hours. 

2. Release the pressure and strain the contents of the pressure cooker. 
    Transfer the liquid into a large pot and keep at a slow simmer. Check for 
    flavor and adjust with more salt or fish sauce. It should be a combination 
    of salty with a little bit of sweetness so add more sugar as well if needed.

3. If the soup bones have some meat on it, slice thinly and set aside. 

4. Cook half a packet of the Sobe noodles as per packet instructions. Drain 
    and soak in cold water until ready to use. 

5. To serve family style, transfer the cold noodles into a large bowl. Arrange 
    the fresh mushrooms, bean sprouts, raw beef slices, and cooked beef on 
    top of the noodles. Pour in the broth and garnish with the fresh herbs. 

6. Serve with slices of red chile, and a dab of the Hosin and Red Chili Sauce 
    to taste. A spritzing of fresh lime also gives this dish a fresh citrusy taste. 

Notes:

If you are iffy about raw beef, you can cook it in the broth for a few minutes. Do not overcook or they will get gnarly. 

We did away with the fresh red chili since none of us liked the heat in our soup. 

We also did away with the lime since it was not available in the grocery stores here. They usually carry lemons but I also forgot to grab one before heading for the dinner party. 

*Vietnamese Pho: Steamy Kitchen blog    
 

Pasta e Fagioli (Pasta and Beans)

Copyright 2012 LtDan'sKitchen blogs

The recipe is based on something I saw on the internet and has hounded me for over a week now. I have made a similar version using Sophia Loren's recipe but this one is a little bit healthier and is in fact vegetarian. This went well with my co-workers who are at some level on a diet not for vanity's sake but for health reasons. This definitely gave me the push since I've been wanting to cook so badly but I'm usually too tired to cook when I go home every weekend. I have a bit more time here in my rental house but I have limited access to ingredients including the kitchen utensils and gadgetry that I am used to when cooking at home. However, a soup has to be the simplest form of food you can make in a pot so I went for it. 

Since I had to cook this soup/stoup in the city where I work, I had to be a bit more creative and inventive than usual. I had to ask somebody to buy the ingredients for me since it is a hassle having to travel an hour to the big city if I had to buy the ingredients I will need and come back to the city where I work especially since I had to teach that day. I just thought this was a lot of work for a soup but I was lucky that somebody at work was willing to do the shopping for me in exchange for a bowl of this soup. She was going to the big city on some business anyways so it was just a small detour for her to stop by the grocery store and buy a few things for me. I also have a few of the things I needed in my meager cupboard here and the rest were available in the local market. The fresh herbs were the most difficult to find but they were available in the big city so that was taken care of as well. 

Pasta e Fagioli

1 onion diced
4-6 garlic cloves, minced
2 celery stalks, diced
2 medium carrots, diced
1 lb dried white beans* + 1 cup cooking liquid
2 cup small dried pasta
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp oregano
2 tbsp basil leaves, chopped
14 - oz diced tomatoes, canned
2/3 cup tomato paste
3 tbsp olive oil + more for drizzling
6 cups broth
salt and pepper

1. Soak the beans in water and set aside for 6-8 hours. Drain and transfer to 
    a large pot and cook in enough water over medium low heat until soft for 
    about 2 hours. Allow to cool and set aside. Drain and reserve about a cup 
    of cooking liquid.

2. In a deep pot, heat the olive oil over medium heat and add the garlic and 
    onions. Season with salt and cook for 2 minutes. Add the celery and 
    carrots and season with salt and pepper. Cook until slightly browned and 
    softened. 

3. Add the red pepper, thyme, bay leaves and oregano and saute for 
    another minute. 

4. Add the broth and diced tomatoes and bring to a boil. Add the pasta and 
    cook until al dente. Lower the heat to medium low and add the beans 
    plus the cooking liquid and simmer for another 5 minutes. 

5. Add the tomato paste and stir well. Check for flavor and cook for another 
    5 minutes. Add more water if too thick. Add the chopped basil leaves just 
    prior to serving and mix until combined.

6. Serve with a drizzling of olive oil and top with grated Parmesan cheese 
    and more basil leaves if desired. 

*If using canned beans (two 15-oz cans), drain the beans and wash with tap water. Reserve about 2 tbsp of the drained beans and mash with a fork. Mix in 1/2 cup of water and use instead of the cooking liquid.
   

Chickpea Soup with Shitake Mushrooms

Copyright 2012 LtDan'sKitchen blogs

When I think of soup, I think of a hearty soup that is thick and brimming with either vegetables or some kind of pasta cooked perfectly with just a hint of meat to flavor the broth. Lidia likes to make her soup soupy in contrast to my preference. Still, her recipes make a wonderful base for whatever tickles your taste buds' fancy with a little bit more or less of the broth.

Copyright 2012 LtDan'sKitchen blogs

I wanted to prepare a soup dish since my Dad requires something with a bit of a broth for every meal. I know that my chicken dish will not suffice so I figured, I'll try this chickpea soup and use fresh mushrooms to boot. The addition of fresh basil leaves was a lucky stroke since for some reason that I could not fathom, they are so cheap here in my hometown. Parsley that was dirt cheap in the US is for some reason a lot more expensive and harder to find. Porcini was the original choice for the dried mushroom component of the soup but finding that here in my hometown will be next to impossible. I had to settle for dried Shitake mushrooms instead.

Chickpea Soup with Shitake Mushrooms - Adapted*

2 15-oz can chickpeas, drained
4 oz dried shitake mushrooms
1 lb fresh mushrooms (I used fresh oyster mushrooms)
1 30-oz whole tomatoes, canned
4-5 cups chicken broth
1 tsp dried oregano
1 tsp dried rosemary
1 onion, diced
3-4 garlic cloves, minced
1 cup diced celery
salt and pepper
3 tbsp olive oil

1. Reconstitute the dried mushroom in 2 cups hot water until softened. Spoon
    out the mushrooms and slice in half. Reserve the liquid.

2. Heat the olive oil in a large pot over medium heat. Add the garlic and the
    onions and saute until softened. Season with salt and pepper. Add the 
    celery and cook for two more minutes. Season with salt.

3. Add the oregano and the rosemary and cook for a minute. Add the shitake
    mushrooms and the reconstitution liquid. Bring to a boil.

4. Crush the tomatoes with your hands and add to the pot along with the
    broth. Bring to a boil and reduce the heat to low and simmer covered for
    about 30 minutes.

5. Check for flavor and adjust accordingly. Add the fresh mushrooms and the
    chickpeas and cook for another 15 minutes. 

6. Check for flavor one last time. To serve, drizzle with white truffle oil or
    extra virgin olive oil and garnish with fresh basil leaves and shavings of
    Pecorino or Parmigiano Reggiano.
 
*Lidia's Italy: Chickpea Soup with Porcini Mushrooms.

Butternut Squash and Corn Chowder

Copyright 2012 LtDan'sKitchen blogs

This is one soup that I really enjoyed making. It was simple, delicious and most important of all, can be easily made vegan. The idea of making dishes that are both healthy and delicious are becoming familiar to me. I used to think that vegan dishes tasted like sewage water but having made a few myself, they are actually not too bad. Of course, going vegan is quite hard for me but the occasional trips to Vegan land is a welcome respite especially when I have had my fill of meat-centered dishes. Sometimes, a good healthy bowl of vegetables is the the cure for the body's well-being. 

Adapted from Dave Lieberman's recipe, I made a few changes since I did not have all of the ingredients listed in the book. I did however have the basic ingredients that allowed me to substitute for the missing ingredients and still ended up with a wonderful soup that is perfect to pack for lunch at work. The soup being a chowder uses cream but this can be easily substituted with soy-based sour cream or yogurt or even coconut milk. It will taste slightly differently but it will still be equally delicious.

Butternut Squash and Corn Chowder - Adapted*

1 lb butternut squash, peeled, cored and diced
1 onion, diced
1 large jalapeno, deseeded and diced
1 tbsp flour or corn starch
2 cups vegetable broth
1/2 cup frozen corn
1 15 oz cream of corn, canned
salt and pepper
1/4 cup heavy cream or any preferred substitute
1/4 cup chopped cilantro
2 tbsp olive oil

1. Heat the oil in a large skillet over medium heat. Add the onion and season
    with salt and pepper. Saute for 3-4 minutes until softened.

2. Add the squash and the flour and mix well. Let it brown slightly before
    adding the broth. Once boiling, lower the heat to a simmer and cover.

3. When the soup has thickened, add the frozen corn and the canned corn
    and mix well. Increase the heat to medium and cover.  Once it starts to
    boil, add the jalapenos and continue to cook until the squash is tender. If
    the soup gets too thick, add a little bit of broth or water.

4. Add the cream and mix well. Check for flavor and adjust accordingly.
    When ready to serve, add the cilantro and mix well. 

*Lieberman, Dave:Dave's Dinners: A Fresh Approach to Home-Cooked Meals, Hyperion, New York: 2006.

Moroccan Spiced Chickpea Soup

Copyright 2012 LtDan'sKitchen blogs

I made this soup as an alternative to the cabbage soup my friend planned to serve at their church. I managed to convince him to make this simple soup instead which is heartier and definitely more flavorful. It is also very simple to make and the spices used to flavor the soup are both aromatic and gives just a hint of heat. I've adjusted the recipe just a tiny bit to make it more soupy and less of a stew which it originally was. The recipe is from Dave Lieberman's book, Dave's Dinners: A Fresh Approach to Home-Cooked Meals.

Moroccan Spiced Chickpea Soup - Adapted*

2 - 15 oz chickpeas, canned
2 cups tomato puree, canned
1 onion, diced
4 garlic cloves, minced
1 tsp cumin, ground
1 tsp cinnamon
1 tsp paprika
1/2 tsp red pepper flakes
2 cups vegetable broth
1 tsp sugar
salt and pepper
4 cups spinach leaves, loosely packed
2 tbsp olive oil
extra virgin olive oil for drizzling

1. Heat the olive oil in a pot over medium heat. Add the onions and garlic
    and saute until slightly browned. Season with salt and pepper.

2. Add the spices and the red pepper flakes and saute for a minute. Add the
    tomatoes, chickpeas and broth and bring to a boil.

3. Add the sugar and check for flavor and adjust accordingly. Lower the
    temperature to low and simmer covered for 10 minutes.

4. Add the spinach leaves and stir and cook just until wilted. Check for flavor
    and drizzle with olive oil prior to serving.

*Lieberman, Dave: Dave's Dinners: A Fresh Approach to Home-Cooked Meals, Hyperion, New York:2006.
 

Sauteed Mung Bean Soup

Copyright 2012 Ltdan'sKitchen blogs

Talking about mung bean, I was asked to explain the difference between the ever practical yet delicious mung bean versus its rather high end cousin, the lentils. The only way I could think of to best explain what a mung bean is was to evoke images of bean sprouts and stating that this is the seed where bean sprouts come from. Of course, if you are talking to a Filipino, there is no need to explain the concept of a mung bean. They will instead tell you exactly how to cook it the right way which can vary for every region of the country. Be that as it may, it does do one thing to us Filipinos, and that is to flood us with memories growing up in the Pearl of the Orient Seas. Oh yeah, that is how we describe our country. And we say that with pride. 

Copyright 2012 LtDan'sKitchen blogs

Mung beans are available here in Bozeman. But as I said before, they cost about 5$ a pound so I usually buy green lentils instead which costs only a dollar. However, I was sent two packets by my my friends in Atlanta as a gift and it got me so excited I had to cook them right away. Back home, you can cook this soup in several different ways with the addition of pork, chicken, shrimps and even smoked fish. You can even thicken the soup with coconut milk. The preferred choice of greens for the soup is not spinach but rather the young leaf of a bitter gourd. It is just delicious and very nutritious. They are however very hard to find here in the US so I have to rely on the ever available spinach. 

I decided to go low key with this soup and I'm making it simply with just a good broth and enough sauteed spinach and roasted garlic to finish it off. Simple might be the best way to describe this austere dish but the sense of comfort and warmth this dish evokes in this Filipino is just priceless. What I'm saying is, if you can find mung bean, buy it and make this soup right away!

Sauteed Mung Bean Soup

2 cups dried mung bean

water

1 onion, diced

2-3 garlic cloves, minced

3 cups chicken broth

salt and pepper

4 tbsp olive oil

1. In a large pot over medium heat, add the mung bean and a good amount
    of water. Bring to a boil and cover. 

2. Check the pot every 30 minutes and if the liquid has been absorbed, just
    add more water. The mung bean has to be overcooked. You should end up
    with all the water being absorbed by the mung bean and when you press
    the beans between your fingers, they turn to mush.Set aside.

3. In a small pan at medium heat, saute the garlic in the olive oil until 
    softened. Add the onions and season with salt and pepper. Cook until 
    slightly browned. 

4. Add the sauteed garlic and onions to the cooked mung bean. Rinse the 
    pan with the broth and add to the pot together with the rest of the 
    broth. 

5. Bring the soup to a boil over medium heat and simmer for another 20 
    minutes. Check for flavor and adjust with the salt. Keep warm.

Sauteed Spinach in Garlic Oil:
1 cup frozen spinach leaves
2 tbsp minced garlic
4tbsp olive oil
salt and pepper

1. In the same pan used to saute the onions and garlic above, heat the 
    olive oil at low heat. Add the garlic and cook until slightly browned. 
    Spoon out the garlic and set aside. 

2. Add the spinach leaves and cook until heated though. Season with salt and 
    pepper. 

To serve, ladle a good amount of the soup into a bowl and top with a tablespoon of the sauteed spinach and a sprinkling of the roasted garlic. Serve hot. 
 

Corn and Crab Soup

Copyright 2012 LtDan'sKitchen blogs

This is my version of a soup usually served in Chinese restaurants back home. Mine is the easy version so no need to panic. It is very simple and it may not be the most authentic soup in the world but at least, it tastes really good with a wonderful homey feel. I made this soup the first time around when I needed a starter course for a simple dinner for friends and all I had in terms of canned vegetables was a couple of canned corn in my pantry. It came out quite well and I make this soup now whenever I get the chance.You can make this with real crab meat but since I'm allergic to them, I use the fake variety.

Corn and Crab Soup

2 14 oz cream of sweet corn, canned
1 14 oz corn kernels, canned
4 cups chicken broth
3 garlic cloves, minced
1/4 lb fake crab meat
2-3 green onion stalks, sliced thinly
2 tbsp olive oil
salt and pepper
1/4 cup corn starch
sesame oil and roasted garlic for toppings

1. In a sauce pan, heat the olive oil over medium heat. Saute the garlic 
    until golden brown. Add the green onions and saute for another minute.

2. Add the broth and bring to a boil. Add the corn and simmer for 15 
    minutes. Add the fake crab meat and simmer for another 5 minutes. 
    
3. In a small bowl, dissolve the corn starch with some of the broth. Return 
    the slurry into the pan and cook until the soup has thickened. Check for 
    flavor and correct with salt and pepper.

4. To serve, ladle a good amount of soup into a bowl and garnish with a 
    drizzling of sesame oil and a sprinkling of roasted garlic. An addition of 
    extra sliced green onions gives this soup a nice contrast in terms of color 
    and flavor.    

Beef Dumplings in Clear Broth

Copyright 2012 LtDan'sKitchen blogs

This soup came about out of necessity, although the pairing does make sense if you think about it for one second. I was making Puchero (Cocido style) where it is served in a deconstructed way which is how it is served in Spain. Basically, instead of having a meat stew in tomato sauce, the stew is cooked almost like a hotpot and the vegetables and meats are cooked separately and served with the tomato sauce as a condiment together with a side of poached eggplant salad. Served this way, the soup is consumed first but if you are having guests over, serving them clear soup is a bit depressing so I figured, adding steamed beef dumplings might do the trick. The dish is reminiscent of Polpette in Umido but with definitely an Asian twist. 

This dish can definitely be made as is without having to make the Cocido. Any good broth will be perfect for this dish or even more basic, just prepare the dumplings and eat them without the soup complemented with a side of a soy-based dipping sauce.

Beef Dumplings in Clear Broth

1 lb ground beef
8 oz whole water chestnuts, canned
4 green onions
2 garlic cloves, peeled
2 tbsp sherry
1 tbsp soy sauce
1/2 tsp ground ginger
salt and pepper
1 egg
30-40 dumpling wrappers
hot broth

1. In a food processor, pulse the water chestnuts, garlic and green onions
    until finely chopped. Combine with the ground beef.

2. Add the ginger, soy sauce and sherry. Mix well. Season with salt and
    pepper and check for flavor.

3. In a small bowl, crack the egg and add 2 tbsp of water. Whisk until well
    blended.

4. To make the dumplings, brush one side of the dumpling wrapper with
    the egg wash and fill with a tablespoon of the filling. Gather the edges
    and pinch to seal.

5. Steam for 10 minutes or until cooked. Arrange the dumplings in a bowl
    and pour the clear soup over them. Garnish with thinly sliced green
    onions.

Copyright 2012 LtDan'sKitchen blogs

If you do want to serve it as a dumpling, you can definitely do so. A good dipping sauce recipe includes: 3 tbsp of soy sauce, 1 tsp of lemon juice, 1 tsp of thinly sliced green onions, and 1/2 tsp of sesame oil. Season with a few turns of black pepper.

Sinigang (Pork in Sour Broth)

Copyright 2012 LtDan'sKitchen blogs

This dish is very different from what I ate growing up in the city of Smiles. The region where my parents lived is known for its sweet delicacies and the regional food was influenced as well for this reason. My Dad though likes to have something soupy every time we have a meal be it for breakfast or dinner but that is the kind of food he loved growing up. My generation is a bit different since I never really loved soupy dishes until I was a bit older so there was a bit of a gap until eventually I learned to love them. 

Sinigang is a dish from the northern part of the country and is quite unusual in that the broth is flavored with tamarind or ripe guavas to give it this distinctive sour flavor. Now, we do use tamarind to season a fish stew to achieve a puckering sour flavor but very rarely use it in broths. Having lived in Manila most of my adult life, I learned to love this dish since my good friends who kind of took me in loves to make this dish. Mind you, they really want it sour. I tried making this dish whenever I had the chance to visit my folks and my Mom loved it. Not really sure about my Dad but he must have loved it too since he eats quite a bit of it now whenever I make this at home. 

L-R: Taro, Green Beans, Eggplant, Baby Bok Choy

Tamarind Pods and Anaheim Peppers

Copyright 2012 LtDan’sKitchen blogs

Here in Bozeman, I'm lucky to realize that they sell tamarind in one of the stores where they sell a lot of Mexican ingredients. It cost me an arm and a leg, though I cannot really complain since it is a rare treat for me. I have to admit that I have not made this for quite some time now and when I did, I would use the ready-made packet which is a bit of a cheat but you have to make do with what is available. However, most folks back home do use the flavored packets as well so I should not feel like I took the easy route. So the next time you see a tamarind, you may just want to grab a few and try this pork dish which will surely surprise you with how good it tastes. One other thing, the vegetables you can use range from eggplants, green beans, bok choy, taro, spinach, and radishes. You can usually go up to three or even four of your favorite veggies in any combination that is pleasing to your palate. Just make the necessary adjustments to make sure that they are cooked through but not overcooked and mushy.

Copyright 2012 LtDan'sKitchen blogs

The ideal cut for the pork used in this dish is the pork butt but it is also good to combine it with pork neck bones to impart a rich flavor to the broth. I actually made this in tandem with a version using shrimps and there is a bit of a deviation from the cooking procedure in that you add the shrimp last to avoid overcooking them. You also omit the Anaheim peppers and add slices of Roma tomatoes prior to serving. I do have to own up to the fact that for the shrimp version, I had to add two tablespoons of the flavored packet since the shrimps sold here are usually peeled so there is hardly any shrimp flavor imparted to the broth. 

Sinigang (Pork in Sour Broth)

4 lbs pork butt, cut in large pieces
2 garlic cloves, minced
1/2 onion, diced
2 tbsp olive oil
1 Anaheim pepper
1/4 lb green beans, ends trimmed
1 lb taro, peeled and halved
1 large eggplant, sliced into eighths
4 baby bok choy, ends removed
5-6 ripe tamarind pods
salt and pepper
6-8 cups water
2 tbsp fish sauce (optional)

1. In a large pot, heat the oil over medium heat and saute the garlic and
    onions. Season with salt and pepper and cook until softened.

2. Add the pork and cook until browned on all sides. Season with salt and
    pepper. Add 8 cups of water and bring to a boil. Add the tamarind and
    simmer covered for about 30 minutes over low heat. Check if any foamy
    crud is formed while the pork is cooking. If it does, just skim it using a
    ladle and discard.

3. Pick out the softened tamarind and transfer to a glass bowl. Add one cup
    of broth and mash the tamarind. Return the mixture to the pot by passing
    through a sieve. Repeat macerating the tamarind with more broth as
    necessary. Add the Anaheim pepper and taro and simmer for another 30
    minutes. Check for flavor and add the fish sauce if using or just use salt to
    adjust the flavor. There should be a good balance between sour and salty. 

4. Add the eggplants and simmer until almost tender. Add the bok choy and
    the green beans and simmer until just cooked and heated through. Check
    the flavor one last time and make the necessary adjustments. Serve with
    a bowl of steamed rice.

 

Fagioli con Prosciutto (Beans with Ham)

Copyright 2012 LtDan'sKitchen blogs

This soup recipe is another favorite from Sophia Loren's cookbook and is something I modified just a tad due to what was available in my pantry and fridge. The original recipe calls for a pound of "cotiche" or pork rind and ham bones to flavor the soup but all I had was ham so I substituted the rind for ham and did away with the ham bone. If you do have any ham bones lying around in your freezer, I say use it.This recipe is a poor man's dish but is a favorite of the great Italian actor Marcello Mastroianni, a good friend and colleague of Sophia. The recipe is definitely simple and so is the taste but the satisfaction you get from this soup is definitely something that will make you feel good this cold winter's day. 

If you are using cotiche, you may have to clean it by burning the bristles over an open flame. Once cleaned, you will need to cook it in boiling water for two minutes. Once drained, you rinse the cotiche in cold water and wipe it dry before dicing into smaller pieces. 

Fagioli con Prosciutto - Adapted*

1 lb cotiche or ham, diced
salt and pepper
2 lb canned cannellini or Great Northern beans
cooked ham bone (optional)
1 tsp dried rosemary
1 tbsp lard
2 garlic cloves, minced
1/2 onion, minced
2 tbsp fresh basil, minced
2 tbsp parsley, minced
2 lbs canned whole peeled tomatoes, diced

1. In a large pot, heat the lard over medium heat. Add the ham until slightly 
    browned. Add the onions and garlic and cook until softened. Season with 
    salt and pepper. Add the rosemary and cook for another minute. 

2. Add 3 cups of water and bring to a boil. Add the tomatoes and season 
    with salt. Simmer over low heat for about 30 minutes. 

3. Add the beans and simmer until heated through. Check for flavor and add 
    the basil and parsley prior to serving.

*Loren, S., Sophia Loren's Recipes and Memories, GT Publishing, New York: 1998.

Rice and Potato Soup

Copyright 2012 LtDan'sKitchen blogs

This soup from Sophia Loren has become a favorite of mine due to the fact that it is very simple to make and yet, it is what you will refer to as comfort food. The soup is flavored with bacon or pacetta but even a good smoked ham will work. What gives the soup some heft is the combination of diced potatoes, white beans and cooked rice. Flavored with classic Italian herbs and spices, this soup is definitely one to make for the cold winter season.The soup itself is very sparse when it comes to the amount of meat used but the idea is to have the meat impart its flavor to the broth and not overpower the rest of the fairly mild-flavored ingredients. If you do love some meat in your soup, feel free to add more but make sure that you check the flavor for balance. 

Rice and Potato Soup - Adapted*

1 lb potato, peeled and diced
1 lb Great Northern beans, canned
1 cup Arborio rice, cooked
1 stalk celery, diced finely
2 bay leaves
1 large onion, diced
1/4 lb bacon, diced
6 cups broth
salt and pepper
grated Parmesan cheese
olive oil
Basil leaves chiffonade

1. In a large pot over medium heat, render the fat from the bacon. Once
    golden brown, add the onions and celery and season with salt and pepper.
    Cook for about 3-4 minutes.

2. Add the bay leaves and saute until aromatic. Add the broth and bring to a
    boil. Add the potatoes and lower the heat to low. Cook until the potatoes
    are tender but not overcooked.

3. When ready to serve, add the drained canned beans and the rice and
    simmer for about 5 minutes. Check for flavor and season with salt and
    pepper.

4. To serve, ladle a good amount of soup into soup plates and drizzle with
    olive oil and garnish with the grated cheese and a handful of basil leaves
    chiffonade.

* Loren, S., Sophia Loren's Recipes and Memories, GT Publishing, New York: 1998.

Il Minestrone

Copyright 2011 LtDan'sKitchen blogs

Minestrone is one of my favorite soups but I have abstained from it for some time now due to the fact that this rich soup is just a bit too rich for my own good. However, I am willing to revisit this dish after seeing a much healthier version of the soup that features more vegetables without the pasta added to it. My last minestrone soup was back in the late 90s as a graduate student at Florida. We frequented this Italian restaurant that serves minestrone with their take-out pizza. Their soup was really thick and cheesy but definitely calorie-loaded. 

This recipe from Sophia Loren actually urges you to change the recipe to suit your tastes in terms of the vegetables you add to the soup. The potatoes thicken the soup so add more water if you want your soup on the lighter side. You can also add more meat if you so desire but the small amount required is enough to give this soup the wonderful rich flavor that you'll want seconds. 

Il Minestrone - Adapted*

2-3 tbsp olive oil
1/4 lb pancetta or bacon or ham
1 large onion, diced
3 carrots, peeled and diced
3-4 potatoes, peeled and cubed
3 small zucchini, diced
1 bunch collard greens, roughly chopped
1-2 stalks, celery, diced
2 small yellow squash
1 15-oz canned Cannellini or Great Northern beans
2 tomatoes, diced
salt and pepper
hot water

1. Heat the oil in a deep pot over medium heat. Saute the onion and cook 
    until softened. Add the ham and cook for five minutes more. 

2. Add the vegetables except the beans, collard greens and tomatoes and 
    saute for 10 minutes or until lightly browned. Add enough hot water to 
    cover the vegetables. 

3. Heat the soup until boiling. Lower the heat and simmer for 10 minutes or 
    until the vegetables are tender especially the potatoes. 

4. Check the soup for taste and adjust accordingly. Add the tomatoes, 
    collard greens and the beans and simmer for another 5 minutes.

5. To serve, ladle into bowls and drizzle with extra virgin olive oil. 

* Loren, S., Sophia Loren's Recipes and Memories, GT Publishing, New York: 1998.

Roasted Butternut Squash Soup

Copyright 2011 LtDan'sKitchen blogs

This soup is actually two recipes in one. The roasted squash prior to becoming a soup can be used as a side dish for the Thanksgiving turkey. My cousin loved the roasted squash when I made it for her Thanksgiving dinner and it is now something I do every now and then whenever I have the need for a savory side dish. The recipe is adapted from Michael Chiarello and with so many compnents to this soup, it might get confusing so I'll try to deconstruct this recipe to make it a bit simpler.

Let's start with the spice mix. This recipe yields about a cup so you can adjust the measurements to suit your needs. It lasts for a long time in the freezer though so I make a big batch of this spice rub which can also be used as a marinade for another recipe, Forever Roasted Pork, but that is for another post. 

Toasted Spice Rub:
1/4 cup fennel seeds
1 tbsp coriander seeds
1 tbsp peppercorns
1 1/2 tsp red pepper flakes
1/4 cup (1-ounce) pure California chili powder
2 tbsp kosher salt
2 tbsp ground cinnamon

1. Toast the fennel and coriander seeds with the peppercorns in a small, 
    heavy pan over medium heat. When the fennel turns light brown, add 
    the red pepper flakes and toss. Immediately turn the spice mixture out 
    onto a plate to cool.

2. Put mixture into a blender with the chili powder, salt, and cinnamon 
    and blend until the spices are evenly ground. Keep the spice mix in a 
    glass jar in a cool, dry place, or freeze.

Butternut Squash
Copyright 2011 LtDan'sKitchen blogs

Now, the second part is the roasted butternut squash. It has its own recipe and I encourage you to try the roasted squash once you take it out of the oven. It is very delicious and the marinade that thickens during the roasting process is both sweet and salty and perfectly flavors the squash. 

Roasted Winter Squash:
3 lb butternut squash (preferably 1 large squash)
Gray salt
Freshly ground black pepper
1/2 cup unsalted butter
2 tbsp finely chopped fresh sage leaves
2 tbsp granulated sugar
1/4 cup balsamic vinegar
1/4 cup dark unsulfured molasses
2 tsp Toasted spice rub, recipe above

1. Preheat the oven to 400°F. Peel the squash with a vegetable peeler, halve 
    lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large 
    bowl and season with salt and pepper.

2. Heat the butter in a medium skillet over medium-high heat. When the 
    butter ceases to foam and has turned a light brown, pull the pan off the 
    heat and immediately add the sage, sugar, vinegar, molasses and toasted 
    spice rub. Mix well and let simmer over low heat for 1 to 2 minutes to 
    meld the flavors.

3. Pour the vinegar mixture over the squash and toss well, then transfer to a 
    heavy rimmed baking sheet or baking dish large enough to hold the squash 
    in a single layer. Place in the oven and roast, tossing at least once, until 
    very tender and caramelized, about 45 minutes to 1 hour. Set aside until 
    cool enough to handle but still warm.

And now, finally for the soup. The hard work is really in making the spice rub and in roasting the squash. What is left is to make a savory broth which acts as the base of the soup. It is very simple and it allows the flavors of the roasted squash to take center stage. 

Roasted Butternut Squash Soup - Adapted*

2 tbsp extra-virgin olive oil
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced carrot
1 cinnamon stick
Sea salt, preferably gray salt
Freshly ground black pepper
4 cups chicken stock or canned low-salt chicken broth
1/2 tsp ground toasted coriander
1 1/2 cups roasted Winter Squash recipe
1/2 cup half-and-half, optional
Sour cream

1. Heat the oil in a large saucepan over medium and add the onion, celery, 
    carrot, and cinnamon stick and saute until soft but not brown, about 10 
    minutes. Season with salt and pepper.

2. Add the chicken stock and the coriander and bring to a boil. Simmer for 
    several minutes. Stir in the squash then simmer gently to let the flavors 
    meld, about 10 minutes. Discard the cinnamon stick.

3. Puree the soup in a blender until smooth. Return the soup to the pan and 
    reheat gently. Add the half-and-half, if using. Adjust the seasoning with 
    salt and pepper. Keep warm until ready to serve.

4. Ladle the soup into serving bowls. Garnish with a dollop of sour cream if 
    desired.

* Food Network Channel, Easy Entertaining with Michael Chiarello:Engagement Party episode, 2007