February 2009 Archives

Have you ever tried any of Williams Sonoma's Kitchen recipes? So the last few issues of their catalog has featured this amazing breakfast tart ...

We changed it up by...
blind baking the pastry before adding...
a smearing of sour cream mixed with grated cheddar...
some crisp no nitrate thick cut bacon and...
farm fresh eggs from "happy" hens.
Enjoy...

For lunch today we reheated some Ribollita leftover from last night's cooking class. It's even more delicious the next day and almost "dances" in your mouth. Try making some so you too will have enough to savor the next day. Here's the recipe...

Ribollita

1 can cannellini beans, rinsed well and drained
3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
3 large leeks, white and light green parts only, sliced into half moons
3 carrots, peeled sliced into half moons
3 celery stalks, peeled sliced into half moons
2 garlic cloves, sliced thinly plus 1 whole garlic clove
generous pinch of red pepper flakes
2 sprigs fresh thyme and 1 bay leaf
1/2 pound kale, roughly chopped
1/2 pound cabbage, roughly chopped
1 bunch of fresh spinach, rinsed and de-stemmed
2 tablespoons tomato paste
3 cups vegetable or chicken stock
4 slices ciabatta, toasted
sea salt
freshly ground white pepper
freshly grated Parmigiano-Reggiano

In a saute pan, heat the oil over medium-high heat until hot but not smoking. Add the onion, leek, carrots, celery, sliced garlic, red pepper flakes and herbs. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes or so. Add the kale and cabbage and cook until the cabbage has softened and the flavors have blended, about 10 minutes. Add the tomato paste, and stir until the tomato paste is caramelized throughout the vegetables. Add the stock and beans and let simmer until the flavors are well blended, about 30 minutes more. Remove from heat and add the spinach and stir. Remove the sprigs of thyme and bay leaf. Season with salt and freshly ground white pepper.

Toast or grill the ciabatta bread until both sides are browned. Rub one side of the ciabatta crust with reserved whole garlic clove. Serve the soup very hot in warmed bowls with a slice or two of ciabatta placed at the bottom of each bowl. Garnish with freshly grated Parmigiano-Reggiano and a drizzle of olive oil.

There were eight cooks in class on Tuesday night and we did spinach three ways...

Ribollita
Red, White and Green Pizza with...
My Marinara, Caramelized Onions and Braised Spinach and
Spinach and Fontina Risotto with a Hint of Nutmeg

We were lucky to have fellow student Bob Cullen take photos as we stretched,
rolled, floured and stirred our way to Italy that night...