Christmas gave us a surprise, this year. Among many wonderful gifts was a Kitchen Aid Mixer- Professional Model- from our daughter and her family. When we first saw it I told my wife to keep her hands off of it and she promptly told me where to go and
what I could do when I got there. She can be so unreasonable. I guess I must share it with her.
The only counter top appliance that we still want is a toaster oven. Beyond that, will be building the island and the cabinets around the new fridge, ovens and range top. I do want to work in a food dehydrator, also. Not a Ronco style or size- more like an
Excalibur for large batches.
Our son and his family gave me a copy of "The Joy of Cooking" and I have been studying it. I didn’t realize it is an "encyclopedia" of cooking. Within a few minutes I had learned a few things that will make my cooking better and/or easier. Also, from them was
a LeCreuset 5 ½ quart porcelain coated cast iron Dutch oven. Right now, the Dutch oven is cooking a Minestrone recipe from "The Joy of Cooking". That has to be the best Minestrone recipe I’ve ever cooked. Taste will be the final judge.
All Day Minestrone
This is my adaptation of the Minestrone recipe found in the 75th edition of "The Joy of Cooking". That recipe is very good but this one suits my taste better. It can be made Vegan just by not using the sausage.
1½ cup diced onion
3/4 cup minced celery including leaves
3/4 cup chopped carrots
2 cups cabbage, chopped
2 cloves garlic
2 four inch sprigs rosemary or 1 tsp dried rosemary
2 tsp dry basil or
1/4 cup fresh basil
2 tsp dry parsley or
1/4 cup fresh parsley, chopped
1 qt home canned tomatoes, crushed, juice reserved
1 15 oz can white northern beans, drained and rinsed
2 tsp salt
1 qt home canned vegetable broth or fresh made vegetable broth *
1 lb Italian sausage links *
Add all ingredients except for the tomatoes, beans and sausage and bring to a boil then reduce to rolling simmer.
Remove casing from sausage links and divide links into even fourths then roll each quarter link into a tight ball. Add the balls to the simmering stock.
Add remaining vegetables and simmer for one hour.
Turn off burner and let soup set undisturbed for two to four hours. (The longer it sets, the better blend of flavors.)
\Reheat and serve.
This makes almost four quarts of soup. It will disappear quickly.
* Save the parings and peelings of the vegetable preparation as well as any vegetables in the fridge that you won’t be using or are getting old. Chop all and place in upper unit of a steamer pot and process for two hours.
* Bulk Italian sausage may be used. I find dividing the links into fourths to be more accurate.
I have two favorite blog posts for 2010. Here they are.
Check them out. You’ll be glad you did. Have you a favorite?