Re: REC - RFC COOKBOOK - 2002 edition
- From: Page 41 <reuben_barton@xxxxxxxxx>
- Date: Mon, 09 Mar 2009 07:48:32 +0000
REC - Minestrone Soup / Mikkel's Garlic Spinach - RFC Cookbook page 41
rec.food.cooking - cookbook - page 41
Soups, Salads & Vegetables
Minestrone
3 quarts (3 l) beef stock [*]
1 cup (about 120 g) cooked red kidney beans
1 cup (about 120 g) well-cooked white Tuscan beans (or Navy beans),
mashed well
1 cup (150 g) coarsely chopped yellow onion
1/2 bunch celery, including leaves, out into large dice fine
1 cup (about 150 g) diced raw carrots fine
1-1/2 cups zucchini, cut into large dice
1/2 small cabbage (Savoy is best), coarse cut, large dice
2 cups (160 g) coarse chopped tomatoes (whole canned are okay)
1/4 cup (about 30 g) ditilini (small salad macaroni)
1/4 cup (about 35 g) pancetta, chopped into tiny dice -or- 1/4 cup diced
salt pork
1/2 cup (20 g) chopped parsley
3 large cloves garlic, chopped fine
8 fresh sage leaves, chopped fine
6 2-inch (5 cm) sprigs thyme, chopped
6 2-inch (5 cm) sprigs marjoram, chopped
2 tablespoons extra virgin olive oil
1/2 cup (about 90 g) grated Parmesan cheese
[*]Beef stock--make ahead (you can freeze it if you have too much). Add
3 or 4 beef soup bones (knuckles, shank, etc.) to 4 quarts of water and
a tablespoon of salt. Boil the bones at least 4 hours (after a rapid
boil, lower heat to slow simmer). Strain stock and place in fridge
overnight - remove all the fat the next day! You should have about 3
quarts (3 l) of stock - dilute with water, if necessary.
In a large stock pot - not aluminum - saute the pancetta or salt pork
until the fat is rendered. Add olive oil and onions. When onions are
translucent add garlic, sage, thyme and marjoram. Stir and cook about
two minutes. Add the parsley and all the raw veggies. Cook for 5
minutes. Now add 2 quarts of beef stock and bring to a boil, cook for
about 25-30 minutes. Add all remaining ingredients and cook for another
25 minutes, until the cheese is well melted.
Source: Len Poli - California, USA
Mikkel's Garlic Spinach
500 g (1 lb) frozen spinach
3 tablespoons soy sauce
2 cloves garlic, minced
40 g (1 1/2 oz) butter
3 dl (1 1/4 cups) water
Heat the water in a pot over medium heat. Add the spinach, soy sauce,
garlic and butter. Cook until the spinach is done.
Source: Mikkel De Winter - Denmark
.
- References:
- REC - RFC COOKBOOK - 2002 edition
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