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| It's all about the stock and the Minestrone and the Mozzarella |
Because I love you, my bloggy friends and loved ones AND stalkers (you're there right? Because it helps my self esteem to think you are), I am going to share one of the best cooking secrets in the world. And then my very special recipe for something that my husband thinks he invented. But, I perfected it, so there.
Here you go. The key to making everything taste good is...................homemade stock. I promise it's worth the time and effort, it's cheaper than pre-made stuff, it makes the house smell nummy, no chemicals, no fake flavors, food-of-the-gods I say.
So, here's how you do it. Cook meat (any kind, chicken, lamb, pork, or beef but select the cuts with bone, lots of bone, they're so much better anyway and that's your raw material for the stock), serve it to your family. Easy right? I know you've done that. Ok, next step. Save the fat and bones and skin and any extra meat left-over from the meal. Put it in the fridge. Go to bed. Child's play!
The next day, you lazily wake up and have the makings of another meal. It's so Mormon! And I'm not Mormon with a capital M very often, so take note. When it's dinner time, throw the bones and meat into a BIG stock pot. I usually add celery, onions, and carrots to make the flavor (and I cut them "pretty," on the diagonal because I usually don't blend the stock up). But, you can add any vegetables that sound appealing to you. Don't be shy ladies, fill the pot up with water and add as many veggies as you desire. Then add Salt and Pepper. Lots of Salt and Pepper. Never add the stock to anything until it's seasoned appropriately.
Let it cook. It's such a snoozer, but it's very important. I usually let it simmer until it's concentrated, maybe two or three inches from the top, takes about half an hour. I don't like to overcook the carrots though so I don't let it boil indefinitely.
Ok, here's your reward:
Minnestrone Soup a la Reluctant Nomad and her Reluctant Hubby
Remove the bones from the stock. Leave the meat in the pot if there is any (with Minestrone I usually do Pork or Beef, although I've used Chicken Stock without the meat).
Add Kidney Beans or any kind of Red Beans
Add Lentils (I think I add about 16 oz cans of each but I'm not sure given that I work in grams. Always rinse the beans! Or go to the hassle (I mean righteous labor) of cooking the beans yourself.
(Edited to Add): Add a hearty amount of dried basil here.
Let it cook for a few minutes, not long
Add tomatoes with its juice (until it looks red enough to be Minestrone, it's not an exact science). Fresh tomatoes would be wonderful if they're in season but you will have to add some kind of sauce to that, probably pureed tomatoes from a can to supplement).
Add Green Beans (again fresh would be great but I usually use canned as long as they're a good brand and they look green when I open them, not brown. The greener the better).
Bring that to a boil. (Edited to Add): I would cook it for at least 20-30 minutes so that the flavors combine).
Add pasta. I use gluten free pasta but regular Penne is even better.
Ok, since you've lasted this long. Now you get to learn the secret ingredient which I guess is not so secret since I revealed it in the title of the post. Don't look up! It's a secret!
At the bottom of each soup bowl, place a layer of fresh mozzarella. I usually let Mr. Furious cut the mozzarella for us, it's his specialty. It has to be fresh ladies. You saved so much on making your own stock that it's worth it. I promise. I usually buy about 5-6 balls of mozzarella for the meal and for left overs. Pour the soup and let the mozzarella melt while praying. Say Amen.
Eat! And don't be shy about table manners. Elongated strands of mozzarella will flow from your spoon and your mouth. Let it happen with abandon.
Enjoy yourself. Laugh when your husband begs you for Minestrone instead of sex. Hey, it could happen?Labels: My Own Blend of Crazy |
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| What's a girl to do |
the day after a three-day trip with the Jugend Damen und Menne, after a long day of school Valentine's Day celebrations (at which I was asked to be the ROOM MOTHER. I am so not cut out to be a room mother, I practically don't even believe in the concept), after a playdate for my oldest, a late nap for my youngest, a trip to the park, some last minute emails before a deadline, and some half-felt cleaning.
Make French Onion Soup.............. from scratch............. of course! A cheap steak and some carrots, onions, and celery for the stock, white bio onions, butter, and a baguette for the soup, and lots and lots of fresh Mozzerela and Pecorino cheese, just for fun.
My oldest promptly declared that it tasted......................like a leaf.
My youngest loved the rare treat of mozzerlla-covered gluten free bread dredged in the steaming soup. Although, I think he preferred eating the ice cube that cooled it down.
If I swore, I would have to say that it tasted damn good. But, I don't so I won't.Labels: My Own Blend of Crazy |
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Name: Reluctant Nomad
Home: Austria
About Me: I photograph banal subjects to remind myself of the beauty in everyday life. I have two little boys who love me even when I'm crazy and a hubby who loves me in spite of it.
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Brushes by Gvalkyrie
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posted by Reluctant Nomad at 
