Time to ward off the chill. Make soup.
Today’s post a compendium of past blog posts featuring soup. Photos will be familiar if you’ve followed since the blog started.
the rinds of cheese (see Soup Bones above) are key to this Minestrone.
From the BEST RECIPE COOKBOOK of by the editor’s of COOK’S ILLUSTRATED Minestrone recipe
2 small leek washed thoroughly, white and light green sliced thin crosswise
2 medium carrots peeled and cut small dice
2 small onions peeled and small dice
2 medium celery stalks trimmed and cut small dice
1 medium russet potato peeled and medium dice
1 medium zucchini trimmed and medium dice
3 c stemmed spinach leaves cut in thin strips
1 can (28 oz) whole tomatoes packed in juice, drained and chopped
1 Parmesan cheese rind about 5×2 inches
1 can cannellini beans drained and rinsed, added last 5 minutes
ground black pepper
at end add 1/4 c basil pesto or 1 T rosemary mixed with 1 teaspoon minced garlic and extra- virgin olive oil
Bring vegetables tomatoes and 8 cups of water, cheese rind and 1 teaspoon of salt to a boil in a big soup kettle or pot.
Reduce hear to medium low simmer uncovered, stir occasionally,until vegetables are tender but still hold their shape about an hour.
Add beans and cook just until heated through about 5 minutes. Remove pot from heat.
Remove and discard cheese rind. Stir in pesto or Rosemary mixture if desired and adjust seasonings adding pepper or more salt if necessary. Ladle into bowls and serve immediately.
If you want to add pasta be sure to cook separately, drain and put in soup bowl, then ladle soup over it so it doesn’t suck up all the broth.
Do you have a favorite soup you make when the weather changes? Maybe you are firing up a pot of chili or stew.
Maybe you have a stainless steel refrigerator or a fancy glass door- not sure where this practice originated. One time I photographed a fridge in a junkyard snd the door still had magnets stuck on it!
Four of the grandchildren are visiting for the weekend, along with their parents. Saturday night we had dinner and guests. Aunt Georgeann came to see how they’d grown. She arrived with a big pink box.
She knew there was almond, lemon, red velvet, and a carrot cake with the sliver of candied ginger, plus two chocolate with espresso frosting. A dozen sweet cakes.We needed a key but came up with a solution.
She’d stopped off in Regent Square at Vanilla Pastry Studio Molly gave me this birthday gift of a Rooster Harkerware piece just yesterday.
Aunt Georgeann cut them in half so the kids could decide what they wanted to eat. It was fun to try the different flavors.
I took one of the leftovers and put it on a cupcake stand Joanne gave me years ago.
Practicing my food photography.
JJBegonias post of Marian Burros Plum Torte has inspired many to bake one.
My friend Roberta made a couple and gave me one she baked but unfortunately Steve and I ate it without thinking about photographing it,
I made one for my friend Josie’s parents and then her sister Carol made one and Josie sent me a photo of it on the phone. Looks like they paired it with a cup of coffee. Mmmm.
Then here is the one I made
If you’ve been following the blog since the beginning, you might remember the photos and recipes.On several occasions, I’ve posted our “go to” birthday cake recipes.
My sister got me the one Swan’s Down vintage cake pan in Omak, Washington when were visiting our brother one summer.
I did mail a birthday card to my sister. (Unusual for me that it wasn’t belated)
Happy Day Cake Recipe-
For Birthdays it was the 1-2-3-4 Cake recipe or the Happy Day Cake recipe on the back of the Swan’s Down Cake Flour box, frosted with Penuche icing. My mother would put the saucepan into a sink of cold water and then beat it by hand once it cooled. I can hear the ring of the metal loop at the end of the pan’s handle. And as I remember it she added a dash of vanilla extract. My dad would pour milk over a slice and eat it with a spoon. Cake and frosting recipes below photo.
Happy Day Cake
2½ cups sifted cake flour
1½ cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening, at room temperature
1 cup milk
1 tsp. vanilla extract
Sift flour with sugar, baking powder and salt. Stir shortening to soften. Add flour mixture, ¾ cup of the milk and vanilla. Mix until all flour is dampened, then beat two minutes at medium speed. Add eggs and remaining ¼ cup milk. Beat one minute longer. Pour into two 9-inch layer pans that have been lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks.
This cake also may be baked in three 8-inch layer pans for 25 to 35 minutes, or in a 13- by 9-inch pan for 30 to 35 minutes. Batter may be spooned into 36 medium paper baking cups in muffin pans, filling half full. Bake at 375 degrees for 20 to 25 minutes.
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1/4 cup milk
- 2 cups sifted confectioners’ sugar, more or less
- hot water, optional
In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.
p.s. Last year I mailed an actual cake but this year it will be virtual
My friend Joanne’s guest blog of the Nine Minute Pasta was well received. I’d read the article about the backstory for the Nine Minute Pasta recipe here The recipe was originally developed by Nora Singly . You may have an abundance of tomatoes. Here’s my report.
J mentioned a bit of gumminess at the end and threw in a 1/4 cup of wine. She said she’d make it again.
Since I’d sent the recipe out to many friends, (figuring I’d missed it when it went viral a few years ago so perhaps they’d missed it too), I decided to fire up the stove and make it myself. Plus, I had all those delicious cherry tomatoes from the East Liberty Farmers Market. Steve brought up a linguine that had a 9 minutes cooking time on the box. Yes, you do have to mind the pasta so it doesn’t become a solid block, separate the strands. I used a knife.
The only thing I changed from the original recipe was to let the covered pan sit for two additional minutes (with the burner off). Next time I’d add a few MORE cherry tomatoes. The cutting them in half was the only time consuming part of the effort. I actually weighed the tomatoes to follow the recipe. The fresh garlic from my brother in Okanogan WA and the fresh basil really added to the taste. Going to try a brown rice pasta version and adjust cooking time and liquid if necessary.
You eat a slice at dinner time. Buttered.
The next morning you need to soak the crusty thick slices in a mixture of eggs and milk, a dash of vanilla.
Melt butter and a bit of olive oil in a big skillet.
Golden brown French Toast is the goal, not burned.
Real maple syrup. A mug of coffee.
Starting the day right. Thanks J & P for the tasty baguette.
Thursday I shared a blog post with my friend Roberta. It was from a blog I follow-(http://jjbegonia.com/marian-burros-plum-torte/) with Marion Burros Plum Torte recipe included in the post.
Roberta made it that night for dinner guests.
Sent the two photos and I asked her permission to share. She’s guest blogger today. Here’s what she said-
I made it with apricots since there were no Italian prune plums at the market, but otherwise didn’t change a thing. I can see why people love this recipe–so easy and so good. Thanks a million–it’s a keeper! R
Check out the Plum torte post by jjbegonia to see her beautiful plum torte photos and recipe which inspired the apricot torte!