Zuppa Tuscana and Banana Bread

Alex has been talking about this soup that he really likes. It turns out to be a specialty of the Olive Garden restaurants. But easy enough to make at home.

[Because I can't follow any recipe without making changes my version is slightly different from what you get at Olive Garden. Mostly mine has a lot more kale.]

Zuppa Tuscana

1 (16-ounce) package mild or spicy Italian sausage links
6 slices bacon
1 medium onion, chopped (about 3/4 cup)
2 to 3 garlic cloves, finely minced
1 quart water
2 medium all-purpose potatoes, peeled and cut into 1/4-inch-thick slices
salt & pepper to taste
1 bunch shredded kale (cut out the stems and chop the leaves)
1 cup heavy whipping cream
1/8 to 1/4 teaspoon crushed red pepper (optional)

1. In a large soup pot or Dutch oven, cook sausage links over medium-high heat until done, about 12 to 15 minutes, turning to brown all sides. Remove from pan; bias-slice sausages into 1/2-inch slices; set aside. Drain fat.
2. In the same cooking pot, fry bacon until crisp; remove; drain on paper towels; crumble and set aside. Drain all but 1 tablespoon bacon fat from pot.
3. Add the onion to the same cooking pot and cook over medium heat until softened. Add garlic and cook for 1 minute. Add the water and potatoes. Bring to a boil, reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
4. Add salt and pepper and taste.
5. Return the cooked sausage and crumbled bacon to the pot. Add the kale (and crushed red pepper, if using), and simmer for 4 minutes. Stir in the cream and cook until heated through, without boiling. Serve hot.

Makes 4 to 6 servings.
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I also made:

Easy One-Bowl Banana Bread

Pre-heat the oven to 350°
Butter and flour one bread pan

Blend, in the mixer, until creamy:

1/3 cup shortening (butter)
2/3 cup sugar (white or brown) (white gives more of the "candied" effect on the crust)

Add, and beat until homogeneous:

1 to 2 eggs
2-3 overripe bananas
1 tsp vanilla

Mix in until smooth (don't over mix, we aren't going for gluten here):

2 1/4 tsp baking powder
1 3/4 cups flour (any kind, white or whole wheat. Let me know if you do it with gluten free.)

Optional Additions (fold in):

1 cup chopped walnuts (or pecans)
1 cup chocolate chips

Scrape into greased loaf pan. The batter is stiff. I spread it out and make a depression in the middle.
Bake at 350° for one hour, until the crust is brown and the loaf has begun to pull away from the sides of the pan.

The recipes always say "cool before slicing" I don't know why. It is really crumbly when it is hot but also really good.

Bread and Hungarian Goulash

I have a lot of time right now so I decided to make that No-Knead Bread Maria introduced us to last winter.

No-Knead Bread
New York Times, Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 5/8 cups water
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1 1/2-pound loaf.

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Tonight I made:

Dad's Hungarian Goulash

(Although he always made it with home made Spaetzle (Spätzle) instead of store bought egg noodles.)

Ingredients

• 2 lb. beef, cubed (The beef can be fairly low quality because it will be slow cooked in moist heat.)
• 4 med. onion, chopped
• 3 Tablespoons paprika (regular paprika will do but hot paprika is more authentically Hungarian)
• Salt & pepper to taste
• oil

• 1lb bag extra wide egg noodles

Instructions

Spread a little oil on the bottom of a heavy stew pot. Coarsely chop the onions and cover the bottom of the pot. Put the cubed beef on top of the onions. Sprinkle on the spices. Cover and cook on low (If you cook it too hot the meat will harden.). Stir occasionally. Don't take the lid off very often, all the sauce comes from the onions dissolving.

While the meat is cooking, cook the 1lb bag of extra wide egg noodles according to the package directions.

When the meat is cooked stir in the noodles and let sit for 5 min, then serve.

Spaetzle Dumplings or Knopfli

Ingredients

• 3 cups flour
• 2 tsp salt
• 2 tsp baking powder
• 4 eggs (beaten)
• 1 cup water (more of less)
• Ground pepper
• Paprika (optional)
• Nutmeg (optional)

Additional (optional) Dumpling ideas

• Scallions
• Grated Cheese

Instructions

Mix the dry ingredients and form a well in the middle. Add the eggs and begin to stir, drawing in the dry ingredients. Gradually add the water and continue stirring until the dry ingredients are completely mixed in but the batter is still thick.

For noodles: put the batter in a ricer and push through over a pot of simmering salted water or soup. The noodles will float to the top when done, about 4 minutes.

For dumplings: drop dollops of batter off a spoon into simmering salted water or soup. Cover the pot and let simmer (not boil) for about 10-12 minutes.

Winter is really here

As I sit here it is one degree above zero. Just opening the door to let out the dog brings a blast of arctic air. This afternoon however, when it was a balmy 18 degrees I went cross-country skiing in the wheat fields. The sky was clear winter blue, the sun bright and the snow sparkling. All I can think about cooking is soup. I will digress for a moment to say I had a nice Greek meal on Friday: Spanakopita, Hummus, Greek salad, Roast lamb and potatoes, Greek green beans, Ouzo, Greek brandy (and non-Greek wines...), and Galaktoboureko rolla for dessert. The beans were nicely flavored and the Phyllo rolls with custard make for an elegant dessert(easily found on about.com)

An old favorite of mine, served to family and many guests is Lentil-barley stew, which actually reflects our local produce.

Lentil Barley Stew

Saute: 1/4 c oil or butter
3/4 c chopped celery or mushrooms or both
3/4 c chopped onion
3 cloves garlic minced
Add: 6 c water
3/4 c lentils- try Persian if you can find them
Cook for 20 minutes. Add:
28 oz. can tomatoes
3/4 c barley
2 t salt
1/4 t pepper
(dried chili flakes-to taste-optional)
Simmer 45-60 minutes, the longer the thicker.
Optional: add 1/2 c shredded carrots-cook 5 minutes

Another winter favorite....Turkey Wild Rice Soup
Saute: 1 med chopped onion
2 diced celery ribs
2 diced carrots
1/4-1/2 c butter
Add: 1/2 c flour-mix in
4 c broth-boil 1 minute-use turkey or chicken
2 c cooked wild rice
2 c light cream or milk
2 c chopped turkey
1 t parsley
salt and pepper


Greek Green Beans
Saute: 1 large onion-until translucent
4-5 cloves garlic-add later
EVOO-generous amount
Add: 1 1/2-2 # green beans(host used french cut frozen)
2-3 c water
salt and pepper generously
Bring to a boil, then turn down to med simmer and cook until tender
Add: 28 oz. can diced tomatoes
1/4 c chopped fresh oregano
1/2 c chopped fresh parsley
Place in oven proof dish and bake at 350 for 45-60 minutes
(to make a more substantial side dish cut up potatoes can be added to the baking dish)

Around the oven

This weekend the weather has turned cold, though it isn't snowy. Yesterday we went up to a nature preserve near the confluence of the Missouri and the Mississippi rivers so that we could watch the bald eagles nesting there. We arrived at a partially frozen pond near one of the locks and saw, out on an island, about seventeen eagles perched in a single tree. Trumpeter swans had made themselves comfortable in a a free patch of water, and I couldn't count the number of ducks we saw (merganser, bufflehead, eider). We eventually retreated to the ranger station to watch the birds in comfort, but I came home with an urge to make something that would warm me and the house.

Potato casserole:

5-6 medium sized potatoes, sliced thin
4 T. melted butter
salt and pepper
1/2 c. chicken broth

Slice the potatoes and toss with the melted butter. Sprinkle with salt and pepper. Spread in a wide casserole pan and add the broth. Cover with foil and bake at 400 degrees for 30 minutes. Uncover and bake another 30 minutes, until top is golden and crisp. (from Edna Lewis's recipes in Gourmet magazine)

Chocolate Bread Pudding
(since you've already turned on the oven . . . )

4-5 slices firm sandwich bread, cut into 1-inch cubes
2 eggs
1/3 c. sugar
1 c. milk
1 c. heavy cream
1 tsp. vanilla
1 1/2 T. instant coffee or espresso powder
4 oz. bittersweet chocolate, chopped

Beat eggs with sugar, add milk, cream, vanilla and espresso powder.
Put half the bread cubes on the bottom of an 8 in square casserole.
Place half the chocolate on top of the bread.
Add another layer of bread.
Finish with the remaining chocolate.
Pour the liquid over the whole.
Let stand 20 minutes.
Place in a 325 degree oven for about 40 minutes or until the pudding puffs up and is semi-solid.
Let cool and set for about 30 minutes.
[from Cook's Country magazine]

Spinach Gnocchi, and Minestrone Soup

Spinach Gnocchi, and Minestrone Soup

I have an Italian friend, who lives in Bologna Italy, who sent me his mother's recipe for Gnocchi

-------------------------
Gnocco Fritto Normale Ricetta
500 gr di farina
oglio extra vergine oliva 2/3 cuchiai
2 cuchiai aceto
sale quanto basta
impastare con un po di acqua gasata appena aperta 1
bicchiere.
e lievito di birra

queste dosi sono per circa 2/3 persone le dosi sono a
occhio perche mia madre non sa le dosi reali le le fa
a occhio......
impastare il tutto e titare la sfoglia tagliare i
pezzi in rombi e friggere in oglio da frigere molto
caldo messo in precedenza in una padella da friggere
con bordi alti ..........

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Here is my best Translation.

Regular Fried Gnocchi Recipe
500 gr of flour
2 - 3 tablespoons extra virgin olive oil
2 tablespoons vinegar
Salt, a sufficient quantity
less than 1 cup water (enough to make a paste)
And a little bit of beer

This makes enough for roughly 2-3 people (my mother does not remember the the real numbers, so this is a rough estimate)

Make a paste.
Cut it into small pieces.
Fry it in hot oil in a frying pan with high sides.

[I have found that it is best to add the oil last. Otherwise it clumps up with the flour and doesn't mix in.]
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Wikipedia tells me that "spinach-and-ricotta-flavored gnocchi are called strozzapreti, or priest-stranglers. According to popular local legend, a priest choked and died after eating too quickly, because the gnocchi were so delicious."

I couldn't resist making my own
Priest-Stranglers
500 gr of flour
1 tsp baking powder
1 tsp Salt
1 small tub (15oz) Ricotta cheese
1 (10oz) pkg frozen chopped spinach (defrosted)
less than 1 cup water (enough to make a paste)
2 - 3 tablespoons extra virgin olive oil

Put on a large pot of salted water to boil.
Make a batter of the flour, baking powder, salt, cheese, spinach, water, and oil.
Use a teaspoon to drop small dollops of batter into the boiling water.
Cook until the gnocchi float (and a bit longer actually). Scoop them out and serve with onions sautéed in butter.
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Quick Minestrone Soup
1lb ground beef (or tortellini if you want to go vegetarian)
1 med onion, diced
4 cloves garlic, finely diced
1 (15 oz) can diced tomatoes
1 (15 oz) can garbanzo beans w/ liquid
2 (10 oz) pkg frozen chopped spinach
Salt and pepper to taste
oregano, basil, and 1 bay leaf

(If you have them handy you can add zucchini, sliced mushrooms, shredded carrots, celery, kidney beans, and parsley.)

Brown the ground beef.
Add the onions and cook until translucent
Then add the garlic, tomatoes, garbanzos, and frozen spinach (you can defrost the spinach in the microwave to speed things up)
Bring to a simmer, add more water as needed.

(Add the uncooked pasta and continue to simmer till the pasta is cooked.)

Serve hot with Parmesan cheese.

Quick and Easy Peanut Butter Cookies

Wheat-Free Peanut Butter cookies at that.
1 Cup Peanut Butter
1 Cup Sugar
1 egg
1 tsp vanilla

Preheat oven to 400deg
Mix ingredients and form into walnut sized balls. (I actually bought the #40 serving scoop for proper portioning. and this recipe makes 14 cookies.) Smoosh the balls flat with the characteristic crossed fork tine pattern.

Bake for 12-15 minutes until the edges begin to brown.

Makes 15.

Salmon Patties?

Salmon Patties?

I remember when Dad used to make mackerel patties. He mentioned once that when he was young they were Salmon Patties because salmon was cheap back then. He used a 15oz can of mackerel, it had bones and skin, totally disgusting. But I loved to crunch on the bones back then. I remember the whole breaded smelt too, with bones and tails. It was fun to eat whole tiny fish back then. I can't bring myself to do it now-a-days. I use tuna now.

I love seafood but it is expensive so it is nice to have a cheap fish dish.

Fish Cakes
1 med onion finely diced
1 rib celery finely diced
2 (6oz) cans Tuna in water, drained
1 cup bread crumbs
1 tsp Old Bay seasoning
1 egg
oil (for cooking)

Mix everything together.
Form into patties.
Fry until crispy.

I usually use the ends of bread loafs for bread crumbs, a couple of slices is enough for this recipe. But I happen to have a couple of boxes of Wheat Flakes cereal right now that I'm using for bread crumbs in all my recipes.

I tried putting everything in the food processor so the onion bits wouldn't float loose during frying, but the finished product was too mushy. I might switch to onion powder.

Pickled Eggs and Swiss Chard

I really feel the need for some protein and healthy vegetables lately.

Dad's Pickled Eggs are an easy quick protein pick me up.
1 Doz large eggs, hard boiled
1 (15oz) can whole beets
1 tsp salt
Cider vinegar

I have a pickle jar that hold 1 doz hard boiled eggs easily. I peel the eggs and pop them into the jar. Then I add the can of whole beets (I prefer the whole beets because they are the same size and shape as the eggs :-D), the salt and enough vinegar to fill the jar.

I can usually only wait 24 hours before I start eating them.

Fresh Red Swiss Chard.
1 bunch red swiss chard
salt & pepper
Butter
balsamic vinegar

I cut the stems out of the leaves and cook them separately, they take longer to cook and have a totally different flavor.

Rinse the chard.

Cut the stems into bite sized pieces and put in a small sauce pan to simmer until tender.

Rip the leaves into medium sized pieces and put in a large pot with a little bit of water to steam.

Serve the stems with butter, salt, and pepper.

Serve the leaves with balsamic vinegar, salt, pepper, and a chopped pickled egg :-D

Simple Winter Food

Winter is a good time for soups. I made Beef and Barley soup last night. I also made mashed Rutabaga. Did you know Rutabaga is a cross between turnip and cabbage. (I didn't. Thanks Wikipedia!)

Mashed Rutabaga is easy. Just peal off the outer layer of the Rutabaga (and all that wax they dip it in). Chop it into chunks and simmer it in salt water until it is tender. Then throw it in the food processor with some butter, salt, and pepper (and a little milk if it doesn't move easily). It has the consistency of mashed potatoes but more flavor.

Beef and Barley Soup is an old stand by. I just brown a pound of beef in my heavy soup cauldron. Throw in one coarsely chopped onion, a few ribs of diced celery, one large carrot cut into rounds, one (15oz) can of diced tomatoes, and 1/2 cup pearl barley. 6 cans of water, salt and pepper to taste and let it simmer for a couple of hours.

Warming up in January

I set up this page so that we could share recipes and get a peek into each other's kitchens.
Now I suppose I'd better set things rolling with my own recipe. I just came back from a visit with friends in Germany. They invited us over for dinner a few times, the first time for cheese fondue and the second time for squash soup. However, since they have two small children, dinner doesn't always go as planned, so the squash soup was cut from the menu (we had a wonderful dinner of Greek appetizers instead). Still, it had started me thinking about squash soup, so when I got home, I decided to make some of my own.

Usually squash soups are creamy, and often they're a little monotonous, so I was very pleased to find a diffferent recipe that called for wild rice and mushrooms. Since it called for chanterelles and shiitakes, and I didn't have any, I made do with dried mushrooms. The results were very nice, I think:

Mushroom & Wild Rice Butternut Squash Soup

1/2 c. wild rice
2 T. butter
1 small onion
3 cloves garlic
1-2 stalks celery
2 tsp. fresh sage
2-3 stalks fresh thyme or 1 tsp. dried thyme
1 oz. dried porcini mushrooms
1 medium-sized butternut squash, peeled, seeded and cubed
2 T. dry vermouth or brandy
1 T. flour
1 c. chicken stock or water
1/4 c. half and half
salt & pepper to taste
juice of one lemon

Boil 3 cups of water and add wild rice. Cook 35-40 minutes or until rice is tender. Drain and set aside.

Pour boiling water over the dried porcinis. Let stand 30 minutes & then remove from water and squeeze dry. Pour the mushroom liquid through a sieve lined with a paper towel & reserve the liquid.

Put cubed squash into a steamer basket and steam for 10 minutes or until tender.

Melt butter & saute onions. Add chopped garlic and chopped celery and saute until transparent. Add sage, thyme, and chopped porcinis. Sprinkle flour over the mixture and saute until flour is lightly browned. Add vermouth or brandy to the mushroom water and deglaze pan with this liquid. Add chicken stock. Let simmer until mixture is thickened.

Add cooked squash, rice, and half-and-half. Adjust salt and pepper. Add lemon juice to taste.