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Italian Meatball with Egg Drop Parmesan
So my friend Lisa sent me this message the other day (I hope she doesn't mind I'm sharing) "Here's the soup I want you to ponder on..... from my childhood. Italian Meatball Soup. Simple, basic. My grandmother's recipe was very "Italian" (you just add it until it looks right). So here's what it has in it.... chicken stock, chicken, carrots, parsley, celery, onions .... then add the tiny meatballs (I can expound on these if you need me too) and just before you serve you scramble eggs in a bowl with parm. cheese and drop them in slowly. Season with parm cheese to serve." I like this. Cook by feel. Don't overthink it. Simple and basic always appeals to me. But I've never had Italian meatball soup. Not quite sure how it's supposed to end up. At first read I thought the egg and parmesan were a dredge for the meatballs, but Lisa explained the dizzle with the drizzle. She also adds that escarole is sometimes added to this soup. I'm in. I mention this soup to soup fan Stephanie later in the day and she is shocked I'm not familiar with this soup and questions my heritage. Accurately. Stephanie makes this soup using spinach instead of escarole and with the addition of pasta. Family favorite, so easy, and so forth. My inclination at this point is usually to recipe surf to find something I like or sharpen the focus of my vision a little. I didn't do that. I embraced the oral tradition and proceed given the information at hand. I have some ground lamb in the fridge I'm anxious to use, I have some arugula that I"m sure will step in for the spinach or escarole. This should be good, right? Can't miss. Welcome to the classic double misdirect, my friends. I know this tale sounded like my train would certainly derail. It did not. This soup turned out super. Are there things I might do differently next time? Sure. I think I'd blend some ground beef with that lamb. I'd probably wait until the end to throw in the arugula, A little more parmesan in the egg maybe. Would I start with a tried and true, measured ingredients recipe? Nah. Not sorry to have taken the less marked trail, although I suspect Lisa's grandmother would say I put too much stuff in here. Would I avoid the "posing questions to myself" format in my flickr entry? Probably. Now the soup. INGREDIENTS 1 pound ground lamb 1/4 cup grated parmesan 1/4 cup parsley, well chopped 1 egg 2 tbsp olive oil 1 onion, diced 2 stalks celery, chopped 3 cloves garlic 3 carrots, peeled and chopped 2 bay leaves 2 tsp kosher salt 2 tsp worcestershire 1 cup chicken, cooked and shredded 1 cup arugula, chopped 4 c chicken broth 1 egg 1/4 c grated parmesan Mix lamb, parmesan, and egg and form tiny meatballs (I got 43). Set aside. In same pot, saute onions, celery and garlic 5 minutes. Add carrots, bay leaves, salt, worcestershire and broth and bring to a boil. Add meatballs, chicken, and arugula and reduce to simmer 20 minutes. Whisk egg and parmesan together. Raise heat to meadium. Drizzle egg/parmesan mix slowly into soup. Once egg firms, ladle into bowls and serve. Sprinkle with parmesanRatatouille
Day 28 - Soupruary The Last This classic of French Provincial cooking got a big boost a couple of years ago, thanks to a cartoon rat. I'm not sure I've ever eaten this before and I'm quite sure I've not made it, mostly because it involves using more than one pot, which just seems unsoup-like (or un-stew like to me). Given this is the last day of Soupruary, I thought we'd give it a whirl. So glad I did. From good vegetables comes good stew. The flavors come together well. Amazingly well, in fact. Well worth your time, friends. Especially if somebody else is doing the cooking. And so we bid a fond farewell to another Soupruary. Thanks for sticking around. I had a great time, but I think I'm ready to go grab a burger now. RECIPE (adapted from Bon Apetit) INGREDIENTS Olive Oil 1 Qt Canned Tomatoes, chopped 8 Cloves Garlic, minced 1 c Fresh Flat Leaf Parsley 2 tsp Dried Basil 2 Italian Eggplant, cut into 1 in cubes 2 tsp Salt 2 Large Onions, sliced thin 3 Bell Peppers (red, yellow, green), seeded and sliced 2 Zucchini, chopped 1 tsp black pepper Simmer 1/3 c olive oil, tomatoes, garlic, parsley and basil in a large pot for 30 min. Sprinkle salt over eggplant in a colander and let rest 30 min. Cook onions in oil in a large skillet until beginning to brown. Set aside in a large bowl. Cook peppers in oil in skillet until soft. Add to bowl with onions. Cook zucchini in oil in skillet 10 minutes. Add to bowl with onions and peppers. Cook eggplant in oil in skillet 10 minutes. Add to bowl and add contents of bowl to pot of simmering tomatoes. Continue to simmer 1 hour. Remove from heat and let rest. Serve warm or at room temperature.
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