Cabbage Pepperoni Soup

Add the hotness of pepperoni to the coolness of cabbage for a great blend of tastes. Add rice to the mix if you wish.

INGREDIENTS
1  cup chicken broth (optional)
1/2  cup Carnaroli or Arborio rice (optional)

1  tablespoon olive oil
1  medium (10 inch) pepperoni, skinned and sliced to 1/4 inch coins
1  medium white onion, halved and sliced thinly
1/2  green cabbage, cored and sliced thinly
4  cups low salt chicken broth
    salt and pepper to taste

METHOD
If you wish to have rice with your soup, bring the cup of broth to a boil in a small sauce pan, add the 1/2 cup of rice, reduce the heat to low and cook for 8 minutes. Remove from the heat and reserve.

In a large sauce pan, add the olive oil and pepperoni and cook over medium heat, stirring occasionally, until the pepperoni slices have shrunk and turned the oil red, about 7 to 8 minutes. Remove with a slotted spoon and reserve. Add the onion to the sauce pan and cook for 3 to 4 minutes until the onions are slightly tender. Add the4 cups of broth and the cabbage and continuing simmering for 4 to 5 minutes until the cabbage is ten der. Add the reserved pepperoni slices, stir and season, and serve.

If using the optional rice, add 2 to 3 tablespoons to each  bowl when serving. If you have left over soup, DO NOT put the left over rice into the soup; it will absorb ALL the liquid. Store them separately.

Anchovy and Tomato Sandwiches

Before you make these delicious sandwiches for yourself and five friends, make sure you have enough ingredients to make at least six more because none of your friends will settle for just one sandwich. And neither will you!

INGREDIENTS
3 tablespoons olive oil, divided
6 ½ inch thick slices of crusty bread

2 cloves garlic, smashed and minced

2 cans anchovies (2 ounce) drained

2 tablespoons dry white table wine

1 beefsteak or similar tomato, sliced in to 6 slices

2 ounces Fontina cheese, shredded (1 cup)

Paprika for dusting

METHOD

Turn the oven on to broil. Brush both sides of the bread slices with olive oil and toast under the broiler, turning over once, until lightly brown on both sides. Set aside. In a small skillet, add 2 tablespoons of olive oil over medium heat. Add the garlic and cook for 1 minute. Add the anchovies and white wine. Stir and cook until the liquid is mostly gone and the anchovies and garlic form a paste. Remove from the heat and cool to room temperature. Set aside.

Place the tomato slices on a lightly oiled baking sheet and broil for 2 to 4 minutes to cook the tomato slices. Do not let them burn. Remove and set aside. Assemble the sandwiches by spreading the anchovy paste evenly on all the bread slices (about 1 teaspoon per sandwich) . Cover with a broiled tomato slice, and spread the cheese evenly on all six sandwiches. Place into the broiler for 2 to 3 minutes, until the cheese is melted and just beginning to brown. Remove from the oven, sprinkle with paprika and serve.

Many Bean Salad

Here is a new take on the old favorite – bean salad, but with a different dressing and four beans instead of three. A great dish for brunch and easy to put together.

INGREDIENTS

3 tablespoons olive oil

2 cloves garlic, minced

3 tablespoons lemon juice

1 pound green string beans, ends clipped, cut to 1 inch length (2 cups)

1 can Cannellini beans (14 ounce) drained and rinsed

1 can Garbanzo beans (14 ounce) drained and rinsed

1 can red kidney beans (14 ounce) drained and rinsed

1 cup green onions, cut to ½ inch, white and pale green parts only

3 tablespoons fresh tarragon leaves

METHOD

In a small skillet, add the olive oil over medium heat. Add the garlic and cook for 1 to 2 minutes until the garlic begins to turn golden. Take off the heat, cool and add the lemon juice, whisking them together. Set aside.

Place 4 cups of water into a large sauce pan and bring to a boil. Add the green beans and blanch for 2 to 3 minutes until they become bright green. Drain and run under cold water to stop the cooking process. Place into a large salad bowl, add the other beans (Cannellini, Garbanzo and red kidney) , green onions and tarragon and mix well. Dress with the olive oil and lemon dressing, stir again and serve. Will serve 6 to 8.

Pepper Breadsticks

Bread sticks are pretty easy to make and pretty dull, so why don't we add something wild - like pepper! Sure does spice them up and make you pay attention. There are other things that can be added - see the note at the end of the recipe.




INGREDIENTS
1 cup warm water
1 tablespoon active dry yeast (1 1/2 packages)
3 cups plus 2 tablespoons bread flour
3/4 cup butter, butter substitute or shortening
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper

METHOD
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper. In a large bowl, combine the water, 2 tablespoons of flour and the yeast. Mix well and let it stand for 5 to 7 minutes until it gets foamy. (Be sure it is in a warm, draft free place.) Add the rest of the flour, shortening, salt and pepper.

Knead until the dough becomes smooth and elastic, about 5 minutes. Cover the bowl with a kitchen towel, place in a warm environment and let it rise for about 15 minutes. Turn the dough out onto a un-floured work surface and divide into 4 parts. Divide each quarter into 8 parts and roll each part into a 8 to 9 inch rope and arrange on the baking sheets.

Bake for 40 minutes until golden brown and firm, shifting the pans half way through the baking. Transfer to wire racks to cool. Serve at room temperature.

Additions: 1 tablespoon of a spice such as oregano, sage, rosemary, thyme 1/4 cup of grated cheese such as Parmesan, Asiago, Pecorino 1/4 cup pureed sun dried tomatoes
 

Mushroom Pate

If you use better mushrooms, you get better tasting pate. Sounds pretty simple, no? You can use anything from plain white to shitake to Portobello. I tried Crimini and it was very good on untoasted baguette rounds

INGREDIENTS
1 1/2  cups mushrooms
1/4     cup walnut pieces
2        tablespoons finely chopped onions
2        tablespoons butter or butter substitute
2        tablespoons all purpose flour
3        tablespoons Emile's Dry Sherry
1/8     teaspoon nutmeg
1        tablespoon finely chopped chives or green onion tops

DIRECTIONS
Cut the mushrooms into small pieces and add to a blender or food processor. Chop medium fine, remove and reserve. Add the walnuts to the blender or food processor and chop fine. Remove and reserve, also.

Combine the onion and butter in a medium sauce pan and saute on medium heat for 5 to 6 minutes until the onions are tender. Gradually stir in the flour and mix until smooth, another 3 to 4 minutes. Add the sherry, nutmeg and mushrooms, stirring each into the mixture. Continue to simmer over medium-low heat for6 to 7 minutes until the mushrooms are tender.

Add the chopped walnuts and the chives, mixing well. Remove to a serving bowl and chill for 30 minutes or up to 2 days. Serve on Belgian endive leaves, crackers or baguette rounds, toasted or not. Makes about 1 cup, or 16 servings.

Vinegar Braised Chicken

Now, why would anyone cook chicken in vinegar ? Well, I did and it is really good. I used the white wine vinegar since I was out of the winery's Red Wine Vinegar. Will have to try the red version next time; the strength of the vinegar is the reason for using less.







. INGREDIENTS
1     tablespoon olive oil
1 ½ pounds skinless, boneless chicken thighs, cut into 2 inch pieces
2     cloves garlic, minced
       leaves from 1 bunch of celery, roughly chopped, divided
½    cup chicken stock
¼    cup Guglielmo red wine vinegar plus  ½ cup dry white table wine
or
½    cup white wine vinegar
1     tablespoon chopped flat leaf parsley for garnish

METHOD

In a large skillet, heat the olive oil over high heat until shimmering. Add the chicken as a single layer in the skillet and cook over high heat until well browned, about 8 minutes. Lower the heat to medium and add the garlic. Cook until fragrant, about 1 minute. Add most of the celery leaves and cook until just wilted, about 30 seconds. Add the stock, vinegar and wine, scraping up bits from the bottom of the pan. Cook until the juices are reduced to a few tablespoons, about 8 to 10 minutes. Add the rest of the celery leaves and the parsley, remove from the heat to a serving platter, pour the skillet remainder over the chicken, and serve.

Butter Bean Salad

How can you make canned butter beans taste great and do it in a hurry. See below.

INGREDIENTS         
2          cans Butter Beans (14 ounces) drained and rinsed
¼         cup olive oil
¼         cup fresh lime juice
¼         cup low fat yogurt
            salt and pepper to taste
¼         cup thinly sliced green onion tops
1          cup fresh mint, chopped

 METHOD

In a small bowl, whisk together the lime juice, olive oil and yogurt. Place the butter beans in a large salad bowl and add the dressing, mixing well. Fold in the sliced green onion tops and the mint and serve..

To add some crunchiness to the salad, add ¼ cup of finely diced celery or fennel.

Shrimp and Artichoke Dip

INGREDIENTS

2 tablespoons butter or butter substitute

2 tablespoons flour

1 jar marinated artichoke hearts (11-12 ounces) or two smaller jars, drained

2 cups half and half

¼ cup teleme cheese, in lumps

¼ cup Emiles Dry Sherry
1 teaspoon dried garlic powder
2 egg yolks, lightly beaten
1 pound bay shrimp, cleaned and pre-cooked
¾ cup freshly grated Fontina cheese
1 teaspoon paprika

METHOD
In a small bowl, mix the flour and butter together by hand until a uniform, well mixed paste is developed. Chop the artichoke hearts into medium pieces, removing any tough, outer leaves. Set aside. In a large sauce pan, add the half and half and heat over medium heat. Gradually add the butter/flour mixture and stir it in. Once all the butter/flour is mixed in, the sauce will thicken and become smooth in about 4 to 5 minutes. Add the teleme cheese, sherry, garlic powder and egg yolks, stirring them in as you add them.

Place the artichoke hearts into a blender or food processor and add some of the cheese sauce. Blend to a coarse mixture and then return it all to the sauce pan. Add the shrimp, Fontina cheese and the paprika. Continue to simmer until all the cheese has melted and is well mixed in. Remove from the heat, let it cool for a few minutes and either serve immediately or chill overnight and serve the next day. Use crackers or tortilla chips to scoop up portions of the dip.