Soups On!!!!
Christine Dabney
Time for another cookalong!!!
We were talking in chat..and notbob laid down the challenge. He said
he had the best minestrone......
So now..we are gonna have a cookalong....and the subject is
Minestrone!!!!
Date: October 25
Time: afternoon/evening ...assuming you are all USA folks... I will
do it in the afternoon, MDT. More details forthcoming.
Make your best minestrone..or variation!!!
I am thinking Soupe au pistou..which is a variation....... Or maybe I
will go with a traditional minestrone... Dunno yet.
Christine
Sky
And take photos too!!!! My version will be include a lot of omissions
<----- is that an oxymoron??? <G>
Sky, who'll take more photos and perhaps downsize just for Blinky ;>
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice
sf
I'm thinking I'll do "my version" of traditional. I won't follow a
known recipe, I'll do it myself. :)
--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
Mae West
jmcquown
Traditional or "classic"? LOL (Sorry, couldn't resist.) I'll be there,
making some variation of minestrone.
Jill
jmcquown
> Christine Dabney wrote:
>>
>> Heya folks,
>>
>> Time for another cookalong!!!
>>
>> We were talking in chat..and notbob laid down the challenge. He said
>> he had the best minestrone......
>>
>> So now..we are gonna have a cookalong....and the subject is
>> Minestrone!!!!
>>
>> Date: October 25
>> Time: afternoon/evening ...assuming you are all USA folks... I will
>> do it in the afternoon, MDT. More details forthcoming.
>>
>> Make your best minestrone..or variation!!!
>>
>> I am thinking Soupe au pistou..which is a variation....... Or maybe
>> I will go with a traditional minestrone... Dunno yet.
>>
>> Christine
>
> And take photos too!!!! My version will be include a lot of omissions
> <----- is that an oxymoron??? <G>
>
> Sky, who'll take more photos and perhaps downsize just for Blinky ;>
I don't have a digital camera here :(
Jill
sf
wrote:
do it the old fashioned way
Get a disposable camera and have Walgreens put it on a CD
Bob Terwilliger
I wish I *could* play along; I have a minestrone experiment I want to try.
Unfortunately, my work schedule precludes my participation in a Saturday
cookalong. Maybe I'll just make it this Sunday afternoon.
Bob
Christine Dabney
<virtualgoth@die_spammer.biz> wrote:
>I wish I *could* play along; I have a minestrone experiment I want to try.
>Unfortunately, my work schedule precludes my participation in a Saturday
>cookalong. Maybe I'll just make it this Sunday afternoon.
>
>Bob
Can you do it on another day close to that day, Bob?
Or can Lin do it??
Or do it that Sunday after?
I would love to hear about your experiment. Just do it...let us know
what happens.
I don't think cookalongs have to be all at the same time.... If you
can't do it then, then do it close to that time as you can. Let us
know what happens....and how it came across.... How it tasted, etc....
Cathy in South Africa cannot do things on our schedule, for instance.
So sometimes she does it the day before, or the night after...
Whatever works. Just join in, if you wish. We would love it!!!
Christine
sf
<virtualgoth@die_spammer.biz> wrote:
>I wish I *could* play along; I have a minestrone experiment I want to try.
>Unfortunately, my work schedule precludes my participation in a Saturday
>cookalong. Maybe I'll just make it this Sunday afternoon.
Would anything stop Lin from being your substitute?
Nancy Young
> So now..we are gonna have a cookalong....and the subject is
> Minestrone!!!!
>
> Date: October 25
> Time: afternoon/evening ...assuming you are all USA folks... I will
> do it in the afternoon, MDT. More details forthcoming.
>
> Make your best minestrone..or variation!!!
Am I invited? I've wanted to make the Cook's Illustrated
minestrone for a long time. You put parmagiana rinds in to
thicken and flavor it. I saw a package of the rinds for sale
at a local supermarket, which will come in handy as I don't
have any.
nancy
Andy
Christine,
I will make the BEST!!! ministrone ever! Never have before, maybe never
after!
Come October 25th, my minestrone WILL arrive!!! Promise!
Best,
Andy
Reading up...
jmcquown
Of course you're invited! Everyone's invited!
Jill <--has to remember the parmagiana at least as a finishing touch
jmcquown
It doesn't *have* to be minestrone and you don't have to chat. But please
do cook along... some sort of soup on October 25th. Then post about it.
Take photos if you want to. This is fun stuff :)
Jill
Christine Dabney
<rjyn...@comcast.net> wrote:
>Am I invited? I've wanted to make the Cook's Illustrated
>minestrone for a long time. You put parmagiana rinds in to
>thicken and flavor it. I saw a package of the rinds for sale
>at a local supermarket, which will come in handy as I don't
>have any.
>
>nancy
Of course you are!!!!! You are one of the original
cookalongers...LOL.
Christine
Nancy Young
> On Sat, 11 Oct 2008 08:54:21 -0400, "Nancy Young"
> <rjyn...@comcast.net> wrote:
>> Am I invited? I've wanted to make the Cook's Illustrated
>> minestrone for a long time. You put parmagiana rinds in to
>> thicken and flavor it. I saw a package of the rinds for sale
>> at a local supermarket, which will come in handy as I don't
>> have any.
> Of course you are!!!!! You are one of the original
> cookalongers...LOL.
I didn't want to just butt in. Here's the recipe I will be making,
using the pasta option:
Classic Minestrone from Cook's Illustrated:
Adding pasta or rice makes this hearty soup appropriate as a dinner.
If the soup seems too thick after adding the pasta or rice, stir in a
little water. Pasta and rice do not hold up well when refrigerated or
frozen, so serve this soup as soon as the pasta or rice is tender.
Serves 6 to 8
2 small leeks (or 1 large), white and light green parts sliced thin
crosswise (about 3/4 cup) and washed thoroughly
2 medium carrots , peeled and cut into small dice (about 3/4 cup)
2 small onions , peeled and cut into small dice (about 3/4 cup)
2 medium ribs celery , trimmed and cut into small dice (about 3/4 cup)
1 medium baking potato , peeled and cut into medium dice (about 1 1/4
cups)
1 medium zucchini , trimmed and cut into medium dice (about 1 1/4 cups)
3 cups stemmed spinach leaves , cut into thin strips
(28 ounce) can whole tomatoes , packed in juice, drained, and chopped
8 cups water
1 Parmesan cheese rind , about 5 x 2 inches
Table salt
1/2 cup Arborio rice (or small pasta shape, such as elbows, ditalini,
or orzo)
1 can (15 ounces) cannellini beans , drained and rinsed (about 1 1/2
cups)
1/4 cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with
1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)
Ground black pepper
In addition to grated cheese as a topping, swirling pesto or a
combination of rosemary and garlic into the finished soup builds flavor.
1. Bring vegetables, tomatoes, water, cheese rind, and 1 teaspoon salt
to boil in a soup kettle or pot. Reduce heat to medium-low; simmer,
uncovered and stirring occasionally, until vegetables are tender but
still hold their shape, about 1 hour. Add arborio rice or pasta and
continue cooking until rice is tender but still a bit firm in the
center of each grain, about 20 minutes, or until pasta is al dente, 8
to 12 minutes, depending on shape.
2. Add beans and cook just until heated through, about 5 minutes.
Remove pot from heat. Remove and discard cheese rind. Stir in pesto
(or rosemary-garlic mixture). Adjust seasonings, adding pepper and
more salt, if necessary. Ladle soup into bowls and serve immediately.
Christine Dabney
<rjyn...@comcast.net> wrote:
>I didn't want to just butt in. Here's the recipe I will be making,
>using the pasta option:
>
>Classic Minestrone from Cook's Illustrated:
Oh, I was going to ask if you could post it. Thanks!!!
Christine
Christine Dabney
<rjyn...@comcast.net> wrote:
>Classic Minestrone from Cook's Illustrated:
This does look good.
I haven't looked through all my books yet, so haven't decided which
one I will make.
I think some recipes call for prosciutto, and I have some chopped
prosciutto in the freezer, that should be used up soon.
Don't some recipes call for pancetta?
I knew about parmesan rinds being used...and I have some of those in
the freezer as well.
This should be a good kickoff to the fall/winter soup season. I will
dig out my Le Creuset soup pot for this!
Christine
Nancy Young
> On Sat, 11 Oct 2008 15:31:57 -0400, "Nancy Young"
> <rjyn...@comcast.net> wrote:
>> Classic Minestrone from Cook's Illustrated:
>
> This does look good.
>
> I haven't looked through all my books yet, so haven't decided which
> one I will make.
>
> I think some recipes call for prosciutto, and I have some chopped
> prosciutto in the freezer, that should be used up soon.
>
> Don't some recipes call for pancetta?
I've never had minestrone except out of a can.
Actually, I remember the first time I heard the word minestrone.
In high school, I worked in the local library a couple of hours a
day. One of the ladies asked me to run to the market for her
to pick up a can of Progresso minestrone. Minestrone? What's
that?? Heh.
I don't know why I've never made this soup, I have had this
very recipe on my 'must try someday' list.
> I knew about parmesan rinds being used...and I have some of those in
> the freezer as well.
I'm going back to Costco, I hope the cheese display is
still there, they had enormous wheels of parm, I don't know
why I didn't pick up a wedge.
> This should be a good kickoff to the fall/winter soup season. I will
> dig out my Le Creuset soup pot for this!
All the better.
nancy
Wayne Boatwright
> Christine Dabney wrote:
>> On Sat, 11 Oct 2008 08:54:21 -0400, "Nancy Young"
>> <rjyn...@comcast.net> wrote:
>
>>> Am I invited? I've wanted to make the Cook's Illustrated
>>> minestrone for a long time. You put parmagiana rinds in to
>>> thicken and flavor it. I saw a package of the rinds for sale
>>> at a local supermarket, which will come in handy as I don't
>>> have any.
>
>> Of course you are!!!!! You are one of the original
>> cookalongers...LOL.
*If* I were going to participate in this (but I'm not because I don't
chat), I would make the following recipe. This is one of my favorites
because of all the shredded greens.
Artusi's Minestrone (variation)
2 quarts (2 liters) simmering beef or chicken broth
1/2 cup dried cannellini or cranberry beans, or 1 cup fresh beans
1 packed cup each shredded Savoy cabbage, spinach, and beet greens
A head of garlic, roasted, then well mashed
A bunch of parsley, a small carrot, a short celery stalk, and a small
onion, minced
1 tablespoon fresh rosemary, finely minced
A zucchino and a potato, diced
1/2 cup of minced, seeded, and peeled sun-ripened or canned plum tomatoes
1/2 cup arborio rice
1/2 cup freshly grated Parmigiano
Salt and pepper to taste
Boiling water (as needed)
Grated Parmigiano (at service)
If the beans are dried, soak them overnight. If they are fresh, this won't
be necessary. Heat the shredded greens in a pot until they wilt and drain
them well.
Next, simmer the vegetables and seasonings in the broth. When they’re
almost done (taste a piece of potato; it should be soft but not falling
apart), check seasoning, add the rice and continue cooking, stirring
gently. The rice should serve to absorb excess liquid, Add the parmigiano
stirring well to distribute, then simmer until melted. If the soup gets
too thick, add some boiling water.
Serve with a large garlic crouton, spread with fresh pesto.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
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If you can't explain it in under 70
characters, then don't bother expl
Christine Dabney
<waynebo...@geemail.com> wrote:
>*If* I were going to participate in this (but I'm not because I don't
>chat), I would make the following recipe. This is one of my favorites
>because of all the shredded greens.
You can still participate. You don't have to come to chat to
participate. I think in some past cookalongs, there have been some
folks that went ahead and made whatever we were making, and then
posted about it.
>
>Artusi's Minestrone (variation)
This one looks very good as well!!
Christine
Wayne Boatwright
I don't think I've ever eaten minestrone that had any kind of meat in it,
although I have seen recipes for some, including those with prosciutto,
panceetta, or regular bacon.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 10hrs 45mins
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Most of the Universe plays hard-to-get.
*******************************************
sf
<rjyn...@comcast.net> wrote:
>I didn't want to just butt in.
Oh, for heaven's sake Nancy. An announcement here in rfc is as good
as it gets. Nobody will be sent an engraved invitation! You (of all
people) know that rfc chat is open to anyone willing to chat and that
a cook along is a lot of fun.
RFC chat is open to all who are interested in participating. It's
not an insider's clique. People who don't do chat for whatever
personal reasons (like Wayne and Michael Dog3) can still participate
in the cook along by posting here in rfc, if they wish.
Chat *is* in real time, but with a decent news server it's almost like
real time posting here.
sf
<rjyn...@comcast.net> wrote:
>I've never had minestrone except out of a can.
You're in for a real treat! Don't forget the bread too.
:)
Wayne Boatwright
> On Sat, 11 Oct 2008 20:13:12 GMT, Wayne Boatwright
> <waynebo...@geemail.com> wrote:
>
>
>>*If* I were going to participate in this (but I'm not because I don't
>>chat), I would make the following recipe. This is one of my favorites
>>because of all the shredded greens.
>
> You can still participate. You don't have to come to chat to
> participate. I think in some past cookalongs, there have been some
> folks that went ahead and made whatever we were making, and then
> posted about it.
Then maybe that's what I'll do. I've made this recipe many times, so the
results are entirely predictable. I know a lot of recipes call for
zuchini, but I have never liked zuchini so have neer included it.
What's the date again?
>>Artusi's Minestrone (variation)
>
> This one looks very good as well!!
Thanks, Christine!
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 10hrs 28mins
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Americans elect Democrats to Congress
so they'll be given what they want and
Wayne Boatwright
> On Sat, 11 Oct 2008 15:31:57 -0400, "Nancy Young"
> <rjyn...@comcast.net> wrote:
>
>>I didn't want to just butt in.
>
> Oh, for heaven's sake Nancy. An announcement here in rfc is as good
> as it gets. Nobody will be sent an engraved invitation! You (of all
> people) know that rfc chat is open to anyone willing to chat and that
> a cook along is a lot of fun.
>
> RFC chat is open to all who are interested in participating. It's
> not an insider's clique. People who don't do chat for whatever
> personal reasons (like Wayne and Michael Dog3) can still participate
> in the cook along by posting here in rfc, if they wish.
>
> Chat *is* in real time, but with a decent news server it's almost like
> real time posting here.
>
>
Christine says that I don't have to chat in order to participate, so I
think I will make my minestrone and post the results. You *know* I don't
chat. :-)
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
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If cats and dogs can live together,
why can't men and women?
sf
<waynebo...@geemail.com> wrote:
>Christine says that I don't have to chat in order to participate, so I
>think I will make my minestrone and post the results. You *know* I don't
>chat. :-)
I *know*, that's why I dropped your name as an example. Glad you're
going to post here. We'll be reading rfc and posting here too as we
cook.
Nancy Young
> <rjyn...@comcast.net> wrote:
>
>> I didn't want to just butt in.
> RFC chat is open to all who are interested in participating. It's
> not an insider's clique.
I certainly know that, I'm not the one who said that it was.
Anyone is welcome.
nancy
Christine Dabney
<waynebo...@geemail.com> wrote:
>What's the date again?
October 25th. Sometime in the afternoon, so soup can be dinner. ;)
Christine
Christine Dabney
<waynebo...@geemail.com> wrote:
>>
>
>Christine says that I don't have to chat in order to participate, so I
>think I will make my minestrone and post the results. You *know* I don't
>chat. :-)
Take pictures? ;)
Christine
sf
I need to order some camera batteries! I have sets that I've been
rotating in the camera, and both are dead now. Actually, I need to
test them in another camera before I throw them away. Maybe it's the
camera and not the batteries.
Wayne Boatwright
I ordered new batteries for my camera and they aren't worth a damn, so I'll
probably have to get some more. These won't hold a charge at all.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 10hrs 2mins
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'Hullo' -Rupert Brooke (1887-1915),
English poet, last word
Wayne Boatwright
Sounds good. I'll put it on my calendar.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 10hrs 1mins
*******************************************
The human's food is meant to be shared
with the cat.
Wayne Boatwright
> On Sat, 11 Oct 2008 20:36:38 GMT, Wayne Boatwright
> <waynebo...@geemail.com> wrote:
>
>>Christine says that I don't have to chat in order to participate, so I
>>think I will make my minestrone and post the results. You *know* I don't
>>chat. :-)
>
> I *know*, that's why I dropped your name as an example. Glad you're
> going to post here. We'll be reading rfc and posting here too as we
> cook.
>
>
Heh, I didn't read your whole post, so missed my name. :-)
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
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sf
<waynebo...@geemail.com> wrote:
>I ordered new batteries for my camera and they aren't worth a damn, so I'll
>probably have to get some more. These won't hold a charge at all.
Where did you get yours from? I ordered mine from batteries.com a
couple of years ago and they were just fine until a few weeks ago.
Wayne Boatwright
> On Sat, 11 Oct 2008 20:58:50 GMT, Wayne Boatwright
> <waynebo...@geemail.com> wrote:
>
>>I ordered new batteries for my camera and they aren't worth a damn, so
>>I'll probably have to get some more. These won't hold a charge at all.
>
> Where did you get yours from? I ordered mine from batteries.com a
> couple of years ago and they were just fine until a few weeks ago.
I got mine direct from http://www.delkin.com/
I have a Kodak digital that takes a rather odd battery. Kodak makes them,
but I read a review that recommended the Delkin equivalent over the Kodak
original. The next ones I buy will be Kodak.
I bought my camera in 1998 or 1999 and it came with the battery. The
original battery lasted until this past Spring. I thought that was
incredible, and they seemed to hold a charge almost indefinitely
With the Delkin battery I'm lucky to get a few hours out of them.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 9hrs 21mins
*******************************************
I never said all Democrats were
saloonkeepers; what I said was all
Christine Dabney
<waynebo...@geemail.com> wrote:
>>>What's the date again?
>> October 25th. Sometime in the afternoon, so soup can be dinner. ;)
>>
>> Christine
>>
>
>Sounds good. I'll put it on my calendar.
I have been reading about minestrone on and off this afternoon. I
have the latest John Thorne book, Mouth Wide Open, and he has a
chapter all about minestrone. The first example of minestrone he
gave, was the one you posted. I had to laugh...LOL.
He says it is extremely good. He also gave other versions, which
also look very good.
I found a great looking recipe in Lynn Rosetta Kasper's book, The
Italian Country Table, as well. Lidia also has a version in her
Italian American Table book.
Haven't gotten around to all the other Italian cookbooks I have, nor
the books on soup.
Beans seem to be a constant in minestrone: sometimes canellini beans,
sometimes cranberry beans. I have both, but I adore cranberry beans,
and I will probably use those.
Sometimes a parmesan rind is considered a necessity, but it depends on
the cook.
Some folks seem to use broth, and others just water. I haven't
decided yet which route I am going to go.
I am also seeing a few folks use prosciutto or pancetta, and in one
case (can't remember who at the moment) both are used.
In it's most elaborate form, minestrone seems to be a full meal soup.
Others seem lighter... I am leaning towards full meal type. And I am
thinking that a salad, bread and maybe a fruit dessert to round it
out. And since I love antipasti, I might add that....if I find a
complementary one.
Maybe I should invite company...
Christine
Wayne Boatwright
> On Sat, 11 Oct 2008 20:59:15 GMT, Wayne Boatwright
> <waynebo...@geemail.com> wrote:
>
>
>>>>What's the date again?
>>> October 25th. Sometime in the afternoon, so soup can be dinner. ;)
>>>
>>> Christine
>>>
>>
>>Sounds good. I'll put it on my calendar.
>
> I have been reading about minestrone on and off this afternoon. I
> have the latest John Thorne book, Mouth Wide Open, and he has a
> chapter all about minestrone. The first example of minestrone he
> gave, was the one you posted. I had to laugh...LOL.
That is funny, and odd. :-)
> He says it is extremely good. He also gave other versions, which
> also look very good.
One of the reasons I particularly like this one is that I like "thick"
soups and this one suits me. I'm not fond of brothy soups with random bits
and pieces floating about.
> I found a great looking recipe in Lynn Rosetta Kasper's book, The
> Italian Country Table, as well. Lidia also has a version in her
> Italian American Table book.
>
> Haven't gotten around to all the other Italian cookbooks I have, nor
> the books on soup.
Lord knows you have more cookbooks than anyone I know, so you probably have
countless recipes for minestrone at your fingetips. :-)
> Beans seem to be a constant in minestrone: sometimes canellini beans,
> sometimes cranberry beans. I have both, but I adore cranberry beans,
> and I will probably use those.
I also lean toward cranberry beans, but I'll probably use canellini beans
this time since I have them on hand.
> Sometimes a parmesan rind is considered a necessity, but it depends on
> the cook.
Having used both rind and just adding fresh parmegiano near the end of
cooking, I think I prefer the latter. SEems toa dd more flavor.
> Some folks seem to use broth, and others just water. I haven't
> decided yet which route I am going to go.
I must have broth, though I don't much care whether it's beef or chicken.
> I am also seeing a few folks use prosciutto or pancetta, and in one
> case (can't remember who at the moment) both are used.
I've never made or eaten minestrone with any meat in it. Not saying it
wouldn't be good. Just haven't tried it. If I were to add one, I would
probably use pancetta. Think the flavor would be more compatible.
> In it's most elaborate form, minestrone seems to be a full meal soup.
> Others seem lighter... I am leaning towards full meal type. And I am
> thinking that a salad, bread and maybe a fruit dessert to round it
> out. And since I love antipasti, I might add that....if I find a
> complementary one.
I've always served it as the main course, often with bruschetta, but never
thought of a salad. It's a hearty meal, and I like it with the full slice
garlic bread crouton with pesto, even with the bruschetta on the side.
> Maybe I should invite company...
In a perfect world, we would all fly to your house and cook pots and pots
of minestrone. :-)
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
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4wks 2dys 4hrs 51mins
*******************************************
Taglines are like cats, you only think
you own them.
Bob Terwilliger
>> Am I invited? I've wanted to make the Cook's Illustrated
>> minestrone for a long time. You put parmagiana rinds in to
>> thicken and flavor it. I saw a package of the rinds for sale
>> at a local supermarket, which will come in handy as I don't
>> have any.
>>
>
> Of course you're invited! Everyone's invited!
>
> Jill <--has to remember the parmagiana at least as a finishing touch
The rinds are supposed to cook a long time, so they soften and release
flavor into the soup. The finishing touch would be grated parmagiana itself,
rather than the rind.
I want to try adding some trotter stock for heft, and a combination of V-8
and carrot juice at the last minute for flavor.
Bob
Bob Terwilliger
> In a perfect world, we would all fly to your house and cook pots and pots
> of minestrone. :-)
In a perfect world, all the pots would be self-cleaning, too.
Bob
Christine Dabney
<virtualgoth@die_spammer.biz> wrote:
>The rinds are supposed to cook a long time, so they soften and release
>flavor into the soup. The finishing touch would be grated parmagiana itself,
>rather than the rind.
>
>I want to try adding some trotter stock for heft, and a combination of V-8
>and carrot juice at the last minute for flavor.
>
>Bob
>
Are you joining the cookalong? I think you said you had to
work...but are you designating Lin to be your proxy?
Christine
Bob Terwilliger
> Are you joining the cookalong? I think you said you had to
> work...but are you designating Lin to be your proxy?
No, I'm going to make minestrone this coming Wednesday night instead,
provided the nights are still chilly here.
Bob
Christine Dabney
Oh, great!!!
Let us know how it turns out...
Christine
Wayne Boatwright
Yes, that would be perfect!
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Countdown till Veteran's Day
4wks 2dys 3hrs 6mins
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Polytheism, n.: The belief in a Divine
Parrot. <
jmcquown
I'm wishing for (practically begging for) chilly (or chili, heheh) weather!
It's 3:40 in the morming and still 70F degrees. And 96% humidity but that's
because it's been raining for three days straight. That's all it seems to
do here. Good thing I don't wait for cold weather before cooking a pot of
soup or stew :)
Jill
Omelet
"jmcquown" <j_mc...@comcast.net> wrote:
We need rain here, badly! :-)
Why wait to cook soups? Granted it's considered winter fare, but I often
cook small amounts of soup during the year.
If you crave it, go for it! <g>
At least it's been down into the 60's at night lately, but still in the
high 80's/low 90's during the day.
--
Peace! Om
"He who has the gold makes the rules"
--Om
"He who has the guns can get the gold."
-- Steve Rothstein
Bob Terwilliger
>> I'm going to make minestrone this coming Wednesday night instead,
>> provided the nights are still chilly here.
>>
>
> Oh, great!!!
>
> Let us know how it turns out...
Here's what the "Silver Palate" ladies wrote about minestrone in _The New
Basics Cookbook_:
"Minestrone, the quintessential Italian vegetable soup, varies from region
to region throughout that country. In Milan it is made with rice and peas
(not beans), in Genoa pesto is added, in Florence the beans are cooked
separately and half of them puréed to thicken the soup, and in southern
Italy minestrone is based on garlic."
"While we generally serve minestrone as a hot first course, in Italy, in the
summertime, we've enjoyed it at room temperature. In any season, though, it
must be served with freshly grated Parmesan."
Since Lin likes her soups to be thick, I'm leaning toward the Florentine
method. I plan to loosely follow Marcella Hazan's recipe from _Essentials of
Classic Italian Cooking_, but thicken the soup with bean purée as noted
above, and add a mixture of carrot juice and V-8 before serving. The recipe
calls for either brodo (made from beef, veal, and chicken) or beef broth; I
plan to use a mixture of chicken stock and trotter broth. Also, since Lin is
a big fan of French onion soup, I'll probably do some kind of cheesy crouton
on top rather than simply adding microplaned Parmesan. Or maybe I'll do that
for *her* and put a dollop of pesto or tapenade into mine instead.
Bob
Christine Dabney
<virtualgoth@die_spammer.biz> wrote:
>Since Lin likes her soups to be thick, I'm leaning toward the Florentine
>method. I plan to loosely follow Marcella Hazan's recipe from _Essentials of
>Classic Italian Cooking_, but thicken the soup with bean purée as noted
>above, and add a mixture of carrot juice and V-8 before serving. The recipe
>calls for either brodo (made from beef, veal, and chicken) or beef broth; I
>plan to use a mixture of chicken stock and trotter broth. Also, since Lin is
>a big fan of French onion soup, I'll probably do some kind of cheesy crouton
>on top rather than simply adding microplaned Parmesan. Or maybe I'll do that
>for *her* and put a dollop of pesto or tapenade into mine instead.
>
>Bob
>
Hmm..I haven't checked those books yet... Might get more ideas on
what I want to do, from those.
Christine
notbob
> I don't have a digital camera here :(
No problem. Can't catch flavor with a camera, anyway. ;)
nb
notbob
> The rinds are supposed to cook a long time, so they soften and release
> flavor into the soup. The finishing touch would be grated parmagiana itself,
> rather than the rind.
I agree, Bob. I've done the "rind" thing and consider it a waste of time,
no matter how good the original cheese. A good 2 yr old Italian grated
Parmigiano-Reggiano is essential if you are going for the gold. Better yet,
I prefer a Pecorino Romano of the same quality. Anything less and one is
just clowning around.
nb
notbob
> Classic Italian Cooking_, but thicken the soup with bean purée as noted
> above, and add a mixture of carrot juice and V-8 before serving.
I again agree. The thickness is a personal thing and not necessarry, my
having expereinced a killer minestrone as thin as oriental broths. I
also prefer this, adding cannelloni beans, half pureed and half whole (can I say
that?). Still, they are only one component in a good ministrone, but one I
prefer.
nb
notbob
> 2 small leeks (or 1 large), white and light green parts sliced thin
> crosswise (about 3/4 cup) and washed thoroughly
> 2 medium carrots , peeled and cut into small dice (about 3/4 cup)
> 2 small onions , peeled and cut into small dice (about 3/4 cup)
> 2 medium ribs celery , trimmed and cut into small dice (about 3/4 cup)
> 1 medium baking potato , peeled and cut into medium dice (about 1 1/4
> cups)
> 1 medium zucchini , trimmed and cut into medium dice (about 1 1/4 cups)
> 3 cups stemmed spinach leaves , cut into thin strips
> (28 ounce) can whole tomatoes , packed in juice, drained, and chopped
> 8 cups water
> 1 Parmesan cheese rind , about 5 x 2 inches
> Table salt
> 1/2 cup Arborio rice (or small pasta shape, such as elbows, ditalini,
> or orzo)
> 1 can (15 ounces) cannellini beans , drained and rinsed (about 1 1/2
> cups)
> 1/4 cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with
> 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)
> Ground black pepper
Interesting to see CIs take on minestrone. As usual, they've screwed it all
up!
On the good side, I like the leeks inclusion. Never tried leeks. Doing
good till we get down to "8 cups water". Boring! We all know my take on
soups. Gotta be broth based. The French don't keep 5 stockpots full of
simmering stocks going for the Hell of it. Flavor, people, flavor. My
minestrone is beef broth based. Weak broth or bullion cubes is better than
water. I've also weighed in on cheese rind. Nada.
All the rest, with two exceptions looks good, that being rice and pesto.
Rice!? WTF!!?? I've never eaten a minestrone with rice in my entire life.
Even in some of the classic Italian places in Little Italy in San Francisco.
Apperently, ol' Chris is having some sort of brain aneurysm. Same goes for
the pesto. Minestrone does not include pesto, ferchrynoutloud. Leave it up
to CI to eff up an iron ball. I would expect nothing less.
nb
notbob
> I think some recipes call for prosciutto, and I have some chopped
> prosciutto in the freezer, that should be used up soon.
>
> Don't some recipes call for pancetta?
Either will do, though prosciutto is better. As I said in chat, this is the
secret ingredient, though not really necessary. Either just makes it that
much better. More, later. ;)
nb
notbob
> You're in for a real treat! Don't forget the bread too.
Excellent point, sf. A good bread w/ butter is essential to the final
experince.
nb
Christine Dabney
>All the rest, with two exceptions looks good, that being rice and pesto.
>Rice!? WTF!!?? I've never eaten a minestrone with rice in my entire life.
>Even in some of the classic Italian places in Little Italy in San Francisco.
>Apperently, ol' Chris is having some sort of brain aneurysm. Same goes for
>the pesto. Minestrone does not include pesto, ferchrynoutloud. Leave it up
>to CI to eff up an iron ball. I would expect nothing less.
>
>nb
From the reading I have been doing, from various Italian experts, rice
is occasionally used. Pasta seems to be more common, but rice is
considered a part of some minestrones.
And pesto is a part of a Genovese Minestrone. This is from quite a
few Italian books...and experts.
Christine
notbob
> I don't think I've ever eaten minestrone that had any kind of meat in it,
One of the best I've ever experienced didn't. Mine is better. ;)
nb
notbob
> 1/2 cup arborio rice
BRAAAHHHHPPPP!!!!
Oh sorry....... wrong answer!
Christine Dabney
>On the good side, I like the leeks inclusion. Never tried leeks. Doing
>good till we get down to "8 cups water". Boring! We all know my take on
>soups. Gotta be broth based. The French don't keep 5 stockpots full of
>simmering stocks going for the Hell of it. Flavor, people, flavor.
Some of the books I have been reading are adamant that it be made with
water.
And to disagree with you on the broth and the French. Maybe in
commercial kitchens, broth is more common, but from the French
housewife often just uses water. I can quote several sources on this,
from Richard Olney, to Madeline Kamman.
And believe me, my soupe au pistou, which is made with water and NOT
broth, is very, very tasty, and definitely not boring. I taste the
vegetables then, and not the overriding flavor of the broth.
Christine
notbob
> From the reading I have been doing, from various Italian experts, rice
> is occasionally used. Pasta seems to be more common, but rice is
> considered a part of some minestrones.
Seems to be a wide disparity from N. Italian cuisine to S. Makes sense.
I'm reflecting my personal dislike of rice and CI, in general. ;)
nb
waynebo...@gmail.com
> On 2008-10-11, Wayne Boatwright <wayneboatwri...@geemail.com> wrote:
>
> > I don't think I've ever eaten minestrone that had any kind of meat in it,
>
> One of the best I've ever experienced didn't. Mine is better. ;)
>
> nb
Are you going to post yours?
Wayne
waynebo...@gmail.com
> On 2008-10-11, Wayne Boatwright <wayneboatwri...@geemail.com> wrote:
>
> > 1/2 cup arborio rice
>
> BRAAAHHHHPPPP!!!!
>
> Oh sorry....... wrong answer!
What's wrong with that?
Wayne
notbob
Rice. Ick!
nb
sf
We're doing bread with Olive Oil these days. :)
--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
Mae West
Wayne Boatwright
Ordinary rice, yes, but arborio rice cooked al dente is really quite nice
in minestrone. I prefer it over pasta.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/12(XII)/08(MMVIII)
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Countdown till Veteran's Day
4wks 1dys 9hrs 44mins
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The last time somebody said, 'I find I
can write much better with a word
notbob
> Ordinary rice, yes, but arborio rice cooked al dente is really quite nice
> in minestrone. I prefer it over pasta.
It's jes me.
nb ...non-rice person
notbob
> We're doing bread with Olive Oil these days. :)
A classic and healthy altenative. But, I'm an American cow-juice based
person who does't see EVOO as superior, flavor-wise. Great, but not
necessarilly better. I often use a butter/oo mix for cooking.
nb
Wayne Boatwright
Understood. I didn't care much for rice for many years. In recent years
I've really begun to like it.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/12(XII)/08(MMVIII)
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Oxymoron: Too Many Taglines.
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Wayne Boatwright
I usually prefer unsalted butter on bread, although if there's an
especially nice olive oil and herb mixture for dippint, I can enjoy it.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/12(XII)/08(MMVIII)
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cybercat
"notbob" <not...@nothome.com> wrote in message
news:slrngf4qvm...@bb.nothome.com...
I love cow juice.
Sky
>
> "notbob" <not...@nothome.com> wrote in message
> news:slrngf4qvm...@bb.nothome.com...
> >
> > person who does't see EVOO as superior, flavor-wise. Great, but not
> > necessarilly better. I often use a butter/oo mix for cooking.
> >
>
> I love cow juice.
Me too! I can go through a 1/2-gallon or even more in a single day,
sometimes ;)
Sky, who likes "moo" in more ways than one
P.S. Heheheh, er, that's beef very rare most of the time & fresh cold
milk!
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice
Wayne Boatwright
> cybercat wrote:
>>
>> "notbob" <not...@nothome.com> wrote in message
>> news:slrngf4qvm...@bb.nothome.com...
>> >
>> > A classic and healthy altenative. But, I'm an American cow-juice
based
>> > person who does't see EVOO as superior, flavor-wise. Great, but not
>> > necessarilly better. I often use a butter/oo mix for cooking.
>> >
>>
>> I love cow juice.
>
> Me too! I can go through a 1/2-gallon or even more in a single day,
> sometimes ;)
>
> Sky, who likes "moo" in more ways than one
>
> P.S. Heheheh, er, that's beef very rare most of the time & fresh cold
> milk!
I like many if not most dairy products, but I can't stand milk except for
ice cold buttermilk.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/12(XII)/08(MMVIII)
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4wks 1dys 7hrs 33mins
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notbob
> ice cold buttermilk.
One has to suspect when "ice cold" is an adjective.
nb
Wayne Boatwright
LOL!
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Money is the root of all evil. Send
$20 for more info.
kilikini
>
> Come October 25th, my minestrone WILL arrive!!! Promise!
>
> Best,
Take out?
kili <------- ducking and running
Andy
That would be delivery! <VBG>
Andy
Bob Terwilliger
> I'm going to make minestrone this coming Wednesday night instead, provided
> the nights are still chilly here.
As it happens, it's going to be 85 degrees here on Wednesday. That's WAY too
hot for minestrone, so I'll put off making it.
Bob
Becca
> From the reading I have been doing, from various Italian experts, rice
> is occasionally used. Pasta seems to be more common, but rice is
> considered a part of some minestrones.
>
> And pesto is a part of a Genovese Minestrone. This is from quite a
> few Italian books...and experts.
>
> Christine
For people who are gluten intolerant, they make "pasta" that is made
from rice flour. I buy this for my husband.
I will be out of town, so I can not join you during rfc's Minestrone
Mania, but I look forward to seeing the photos and reading the recipes
(hoping!).
We are driving to Florida, and I have never done a long car trip. I like
to fly, he likes road trips. I may look like Garfield with all 4 feet
glued to the windshield. I will take some duct tape with me, just in
case he talks to much. :-) Just kidding. No, I'm not.
Becca
sf
wrote:
>For people who are gluten intolerant,
Speaking of no gluten.... have you tried quinoa? Yum!
sf
wrote:
>I will take some duct tape with me, just in
>case he talks to much. :-) Just kidding. No, I'm not.
If you can't stand the yakking, then iPod is your friend! LOL
Nancy Young
> I will be out of town, so I can not join you during rfc's Minestrone
> Mania, but I look forward to seeing the photos and reading the recipes
> (hoping!).
Darn.
> We are driving to Florida, and I have never done a long car trip. I
> like to fly, he likes road trips. I may look like Garfield with all
> 4 feet glued to the windshield. I will take some duct tape with me,
> just in case he talks to much. :-) Just kidding. No, I'm not.
(laugh) I like road trips. I don't know how long your trip is,
but I hope it turns out to be a nice ride. Pack a cooler.
nancy
Andy
Road trips are great!!!
I was going to recommend renting the Jaguar XK8 convertible from Hertz but
they no longer rent them. 90mph in the rain with tiger claws on the road
was awesome!!!
Oh well. And NO EATING in the car!!!
Andy
kilikini
>
>
> We are driving to Florida, and I have never done a long car trip. I
> like to fly, he likes road trips. I may look like Garfield with all
> 4 feet glued to the windshield. I will take some duct tape with me,
> just in case he talks to much. :-) Just kidding. No, I'm not.
>
Where in Florida are you going, if I may ask???
kili <------ who lives about an hour away from Tampa.
Becca
> On Mon, 13 Oct 2008 15:59:40 -0500, Becca <becca...@hal-pc.org>
> wrote:
>
>
>> For people who are gluten intolerant,
>>
>
> Speaking of no gluten.... have you tried quinoa? Yum!
Doh! Quinoa, now why didn't I think of that? I have cooked with quinoa,
but not since we have been married. Thanks for mentioning it.
Becca
Becca
>> like to fly, he likes road trips. I may look like Garfield with all
>> 4 feet glued to the windshield. I will take some duct tape with me,
>> just in case he talks to much. :-) Just kidding. No, I'm not.
> We are driving to Florida, and I have never done a long car trip. I
>
> (laugh) I like road trips. I don't know how long your trip is, but I
> hope it turns out to be a nice ride. Pack a cooler.
>
> nancy
We are driving from Shreveport, LA to Tampa. That should be about 14
hours of driving time. I may enjoy it, who knows. :-)
Becca
Becca
> Road trips are great!!!
>
> I was going to recommend renting the Jaguar XK8 convertible from Hertz but
> they no longer rent them. 90mph in the rain with tiger claws on the road
> was awesome!!!
>
> http://tinyurl.com/3syd9f
>
> Oh well. And NO EATING in the car!!!
>
> Andy
Hey, eating in the car will be my favorite part of the trip. :-P
Becca
Becca
> Where in Florida are you going, if I may ask???
>
> kili <------ who lives about an hour away from Tampa.
We are cruising out of the port of Tampa, so we will be near you. We
leave on the 24th. We are having a Bon Voyage dinner at the Bahama
Breeze, because we can walk there from the hotel. We have had a group
dinner there before and everyone enjoyed it.
http://www.bahamabreeze.com/default.asp
Tomorrow, we are on our way to Las Vegas to celebrate my mother's 80th
birthday - it was her choice. Everybody in the immediate family is
going, so it will be a big group. I am looking forward to seeing two
great-nieces who are newborns. My brother has 12 children, so there are
always plenty of babies. :-)
Becca
kilikini
Heck, I'm in Zephyrhills, about 1 hour north of Tampa. When are you
leaving?
kili
sf
wrote:
No problem! Just type "quinoa recipes" into google.com and you'll
find quite a few quinoa recipe collections.