Sunday Soup time!
This soup is so easy to make yet so satisfying and yummy. It's rustic and unpretentious, just the way autumn eats should be.
*I cooked the beans myself but using canned is fine (more sodium but so much faster).
Ingredients:
3 bacon strips, chopped
1 celery stick, diced
2 medium carrots, diced
1 medium yellow onion, chopped
4 garlic cloves, minced
2 c cooked white beans
4 c broth (chicken or beef)
A generous handful of basil, chiffonaded
Salt/cracked black pepper
*How to cook white beans: place 1c dried beans into medium pot and fill with water, almost to the top. Add 2 tsp salt and cover with lid. Bring to boil and simmer for about 1h15m, or until fully cooked. Drain.
Soup: On medium heat, render bacon in medium soup pot, about 5m. Drain off half of the fat. Add garlic and saute for 1m. Add celery, carrots, onion, a pinch of salt and 1/2 tsp pepper. Saute for 5m, until onion is translucent. Add beans and broth, cover with lid and bring to boil. Remove lid and simmer for 15m. Re-season if necessary. Stir in basil. Enjoy. And don't forget to share ; )
...this is my third post in a row of a recipe with bacon. If I keep going like this, I might have to start seeing a cardiologist.
October 10, 2010
White Bean and Bacon Soup
October 3, 2010
October 2, 2010
September 29, 2010
Bacon and Cheese Biscuits
I’ve always adored biscuits but this was my first time making them and I have a feeling it’s going to turn into a regular practice. I hate the word 'biscuit', though. It's unpleasant to me and I feel it somehow trivializes the delight it's meant to represent.
These biscuits are great with a bit of honey butter, or alongside your favorite Sunday Soup ; )
For this, I used Keroun’s delicious 2% yogurt.
I used two different flours but using all all-purpose would also be okay.
(Yield: 12-14)
Ingredients:
1 c whole wheat pastry flour
1 1/4 c all-purpose flour
1 tbsp baking soda
1 tbsp baking powder
1 tsp salt
1 tsp sugar
3 oz cold unsalted butter
1 c low-fat yogurt
3 strips cooked, crispy bacon, crumbled
3 oz Muenster cheese, cut into 1/4” cubes
2 tbsp heavy cream
In a large bowl, combine the dry ingredients. Grate in butter and cut in with hands, until mixture resembles coarse meal. Add yogurt, bacon and cheese, mix with hands. Do not overwork. Dough should be slightly sticky. Turn onto floured surface and shape into 1”-thick disc. Cut out rounds, using a 2” biscuit cutter. Place on non-stick baking sheet, 1” apart. Refrigerate for 30 min.
September 26, 2010
Sunday Soup: Creamy Roasted Tomato and Garlic
This recipe features another Karoun product - Labne (kefir) cheese. Labne is made by draining whey from low fat yogurt. It is slightly thinner than cream cheese in texture and tangy in taste - like buttermilk. It is works well as a replacement for heavy cream in this recipe but is also good on its own, alongside fruit or as a dip for pita chips.
It's a really delicious product. My family gobbled up the two containers I was sent in no time : )
(Yield: 4 servings)
Ingredients:
5 plum tomatoes, halved, cored and seeded
4 large garlic cloves
2 tbsp balsamic vinegar
1 yellow onion, diced
1 tsp tomato paste
1 tsp granulated sugar
1 bay leaf
3 c chicken broth
1 generous handful fresh basil
2 tbsp Karoun labne cheese
Olive oil, salt, pepper
Preheat oven to 375F.
Heat one tbsp olive oil in a medium soup pot on low heat. Add onion and saute until transluscent, about 5 min. Add tomatoes, garlic, paste, sugar, bay leaf, 1 tsp salt and 1/2 tsp pepper. Stir. Add broth, turn heat up, cover with lid and bring to a boil. Then reduce heat to simmer and crack lid. Simmer 20 min, stirring occasionally. Turn heat off and remove bay leaf. Add torn basil leaves and cheese. Puree with immersion blender. Adjust seasonings if necessary.
(The lighting was awful. The soup is much redder than it looks here.)September 25, 2010
Buena Notte
From September 16th to the 26th, the Feast of San Gennaro is held in Little Italy. My friends and I stumbled upon it accidentally on Thursday night. During this festival, Mulberry Street turns into a fair of carnival games, live music, and screaming Italian men offering passersby cannoli, sausages, and drinks in tall, goofy plastic cups.
We were trying to decide where to go for dinner when a cute, old Italian man from Buena Notte approached us with menus, with promises of garden seating in the back, and we couldn’t resist.
Ample garden seating:
Delicious (but overpriced) red and white sangria:
My Gnocchi Alla Napoletana – texture was kind of tough and I was expecting more mozzarella, but the sauce was very good. (When the waiter served this to me, he said, “Gnocchi go straight to your butt!” Whereupon I told him that it’s not a bad place to go:
Michelle’s Fettuccine Alfredo – al dente pasta in a very buttery sauce:
Sasha satisfied with her dinner:
Buena Notte
120 Mulberry Street
New York, NY 10013
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