White Bean Soup

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Ingredients:
8 oz. small white beans
28 oz. canned tomatoes, chopped
46 oz. chicken broth
1 white onion, chopped
3/4 cup chopped carrots
3/4 cup chopped celery
1 Italian sausage
5 oz. chopped ham
1 tablespoon Herbs de Provence
1/2 tsp. red pepper flakes
2 tablespoons butter or olive oil
Salt to taste 

Preparation:
Place beans in hot water and soak 4 hours.  Drain. Cook sausage in skillet until done.  Thin slice and set aside. Sauté onions, carrots and celery in a large Dutch Oven (like Le Creuset), until soft.  Add broth, canned tomatoes, ham, sausage, Herbs de Provence and pepper flakes.  Bring to a boil then turn heat down.  Simmer 4 to 6 hours or until beans are soft.

Serve with French bread.

Paprika Rosemary Chicken and Fries

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Ingredients:
2 bone-in chicken breasts
1 cup Aioli
1 large lemon, juice and zest

1 tablespoon smoked paprika

1 teaspoon chopped rosemary leaves                        

1/2 teaspoon red pepper flakes
2 medium Yukon Gold potatoes
1 tablespoon olive oil
Salt and Pepper

Preparation:
Heat oven to 425 degrees and place a sheet pan on the lowest rack to heat.  Mix 1/4 cup aioli with lemon zest, paprika, rosemary, red pepper flakes and 1/2 teaspoon black pepper.  Season the chicken all over with salt.  Rub chicken all over with paprika aioli.  Set aside.

Halve the potato crosswise (no need to peel), then cut it into 1/4 inch-thick fries.  Drizzle fries with olive oil and season with salt and pepper.

Place chicken breasts skin side down on heated sheet pan, then scatter the potatoes around the chicken in a single layer.  Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up.  No need to turn the potatoes.  Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees in the thickest part.  Let the chicken rest for at least 5 minutes, then cut meat off the bone and slice.  Stir lemon juice into 1/2 cup aioli and serve with chicken and fries.

See also: Aioli

Shrimp Stir-Fry

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Ingredients:
3/4 lb. raw shrimp, peeled, deveined
Kosher salt
4 oz. sugar snap peas, stringed
4 oz. broccoli spears
1 red bell pepper, peeled and cut into strips
1 green onion, chopped, white and green parts separated

  or 1/4 red onion, thinly sliced
3 garlic cloves minced
1 teaspoon grated ginger
2/3 cup chicken broth
2 tablespoons white wine
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
Freshly ground pepper
1/4 teaspoon red pepper flakes
3 tablespoons vegetable oil 

Preparation:
Put shrimp in medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes.  Drain and rinse the shrimp and place on paper towel-lined plate.  Pat dry.

Combine chicken stock, wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in medium bowl.  Stir until the cornstarch is fully incorporated and the mixture is smooth.

Heat wok over high heat for 2 minutes.  Add oil to wok and swirl to coat.  Carefully add the shrimp in a single layer.  Allow to cook for 2 minutes, using a spatula to stir-fry them.  Add garlic, ginger and whites of onion and stir-fry for 1 minute.  Add sugar snap peas, broccoli and red bell pepper and stir-fry for 1 minute.  Add the cornstarch mixture and greens of onion and cook until the sauce has thickened.  Transfer stir-fry to a dish and serve with white rice.

Variation:

Eliminate the shrimp and just make stir fried vegetables.

Lasagna Soup

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Ingredients:

2 teaspoons olive oil

1 1/2 lbs. Italian Sausage, skins removed

3 cups chopped onions

4 garlic cloves, minced

2 teaspoons dried oregano

1/2 teaspoons crushed red pepper flakes

 (eliminate pepper flakes if you use hot Italian Sausage)

2 tablespoons tomato paste

1 (28 oz.) can fire roasted diced tomatoes

2 bay leaves

6 cups chicken stock

8 ounces malfada, fusilli or similar pasta

1/2 cup finely chopped fresh basil leaves

Salt and freshly ground black pepper, to taste

Cheese Topping

8 ounces ricotta

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

1/4 teaspoon salt

Pinch of freshly ground pepper

Preparation:

Heat olive oil in a large pot over medium heat.  Remove skins on sausage, break up into bite sized pieces placing in pot and brown for about 5 minutes.  Add onions and cook until softened, about 6 minutes.  Add garlic, oregano, and red pepper flakes.  Cook for 1 minute. 

Add tomato paste and stir well to incorporate.  Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown.  Add diced tomatoes, bay leaves, and chicken stock.  Stir to combine.  Bring to a boil and then reduce heat and simmer for 30 minutes.  Add uncooked pasta and cook until al dente.

Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth.  You may even want to consider coking the noodles separately, and then adding some to individual bowls before ladling the soup over them.  This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and pepper.

While the pasta is cooking, prepare the cheese. In a small bowl, combine the ricotta, Parmesan, salt and pepper.  To serve, place a dollop of the cheese mixture in each soup bowl and sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

History:

Jason Fleck introduced me to this recipe that he found on the internet.