Wednesday, July 3, 2013
Sunday, June 9, 2013
This recipe is my version of Zuppa Toscana at The Olive Garden. I've been making it for several years and it is my daughters' favorite soup recipe. I have Queen - Rock Montreal blasting from my B&O turntable and all is right in my world!
Note: You may subscribe to my blog at the bottom of the page to be notified of my new recipe posts. I am trying to keep to a once per week schedule, but have a couple of trips planned for the summer and my first grandson on the way around the first of August. (I plan to have him in the kitchen as soon as possible!)
Italian Soup with potatoes, sausage, and kale
1 pkg. Mild Italian sausage, (mine was 19 oz.)
2 lb. red potatoes, leave skin on, halve lengthwise and slice 1/4 in. thick
1 large yellow onion, peeled, halved lengthwise and sliced
6 cups chicken stock ( I used homemade with no seasonings, but canned low-sodium is okay)
1 bunch kale, stem and spine removed, torn into bite-size pieces
1/3 cup heavy cream
1/4 tsp. salt
1/4 tsp. red pepper flakes, optional
1/4 tsp. freshly ground black pepper
1 rind from a good parmesan cheese wedge, (I save my rinds for adding to soups)
Grated parmesan for garnish when serving
Soup pot or Dutch oven
Add potatoes, chicken stock, parmesan rind, red pepper flakes, and black pepper. Bring to a simmer and turn heat down to medium. Cook about 10 minutes until potatoes are fork tender. Add kale, stirring to incorporate. The kale wilts quickly, about 1- 2 minutes. Turn off heat and add the cream. Taste for seasoning and add the salt if needed. Garnish with a little grated parmesan.
Sunday, June 2, 2013
Today I am making a frittata. I usually don't plan too far ahead when I cook, mainly because I don't like to shop for groceries. I crank up the music ( today Maroon 5), look in the fridge and pantry for inspiration.
Basically, a frittata is a quiche without the crust and I like lots of stuff in mine.
9 large eggs
1 small bunch green onions, chopped, about 1 cup
3 small hothouse or locally grown tomatoes (plum tomatoes will also work), sliced in half - lengthwise, seeded and chopped, about 1 cup
1 lb. fresh pan sausage, browned in non-stick skillet
3 oz. Pepper Jack cheese
3 oz. Baby Swiss cheese
3 Tbl. half and half
Freshly grated black pepper
10" non-stick skillet, oven-proof (no plastic or wooden handles)
Saute fresh pan sausage in non-stick skillet over medium high heat until browned and cooked through. You don't need any oil if using a non-stick skillet. Remove cooked sausage from pan and pour off excess fat from sausage. Just leave a slight coating on pan. Chop green onions and tomatoes, grate cheese. Whisk eggs in large bowl, add all other ingredients including some freshly grated pepper. I used about 1/4 teaspoon. You don't need to add any salt to this dish, the cheese and sausage have plenty.
Turn on broiler in oven to High, close door and let oven warm.
Heat skillet over medium heat, add egg mixture to pan and spread evenly. Let cook about 10 -12 minutes without stirring until edges start to brown and mixture is firm at sides, but center is still runny. If you gently use spatula to move edge away from pan, it should be lightly brown at this point.
Turn broiler to Low and place skillet in oven. Leave under broiler for about 5 minutes. Top of frittata should be lightly browned and puffed. Remove and cool in pan for 5 minutes on a rack.
Loosen edges from pan and slide onto plate. If it doesn't slide out, tap pan on counter to loosen. Makes 8 generous portions.