October 2010 Archives

Monday...
Leftover Chicken Diablo, Peppers, Arugula and Shaved Parmesan on Italian Bread smeared with Olive Oil.

Tuesday...
Leftover Meatloaf, Slow Roasted Tomatoes, Basil, Arugula, Grated Pecorino and Reduced Balsamic on NY Sourdough Bread smeared with Olive Oil... Fantastico!!!

Wednesday...
Leftover Ribollita Soup garnished with Grated Parmesan and Olive Oil with Crusty Dipping Bread on the side.

Ribollita Soup

2 cups cannellini beans, soaked overnight then cooked well
or...
2 cups canned cannellini beans, rinsed and drained well
3 tablespoons extra-virgin olive oil
1 large onion, diced
3 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 or chard, rinsed and de-stemmed
2 tablespoons tomato paste
6 cups vegetable or chicken stock
4 slices ciabatta, toasted
sea salt
freshly ground white pepper
freshly grated Parmigiano-Reggiano

In a soup 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 or chard 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. Gently 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.

Thursday...
Leftover Sauteed Chicken Cutlet, Mixed Bell Peppers and Onion Medley, Slow Roasted Tomatoes, Arugula and Grated Pecorino on Italian Bread smeared with Olive Oil.

TGIF...
Leftover Grilled Sirloin, Charred Slow Roasted Tomatoes, Shaved Parmesan, Arugula, Basil and Reduced Balsamic on Ciabatta smeared with Olive Oil.