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Wednesday, December 7, 2011

Chorizo, Escarole and Cannellini Bean Soup

Chorizo, Escarole and Cannellini Bean Soup

4 links chorizo sausage
2 heads escarole chopped
1 can white cannellini beans drained
3 cloves garlic chopped
3 tbsp olive oil
8 cups fat free low sodium chicken broth
1 tbsp dried oregano
1 tsp dried basil
1 tsp fresh pepper
kosher salt (as needed)

Separate the links of chorizo, rinse them in cold water and pat dry them with a paper towel.  Take a large soup pot, spray the base with non-stick spray, add the chorizo and lightly brown them.  As they are browning add olive oil and garlic.  Once the chorizo is browned add chicken stock, dried oregano, dried basil, pepper and salt (use the salt sparingly as the chorizo will add a salty flavor to the broth plus you can always add more salt later).  Cover and bring to a boil.  Once boiling turn down the heat to a simmer for 30 minutes.  Remove the chorizo and slice them into 1/4" slices and add them back to the broth.  Then add escarole and white cannellini beans and cook for another 45 minutes. Serves 8.

Friday, December 2, 2011

Thanksgiving 2011

Thanksgiving is my favorite holiday of the year.  I like that there isn't any pressure leading up to it...just family getting together to sit down to an amazing feast.  I keep reliving the meal my family and I had together this past holiday.  There always seems to be a perfect balance of savory and sweet.  Turkey with a rich velvety gravy served along side a sweet brown sugar encrusted yam casserole and of course the rest of the trimmings,  this meal can pretty much leave any foodie nothing short of completely satisfied.  I love this meal so much I could repeat it over and over and over again.  I guess that's why left overs were invented.  You see?  Another thing to be thankful for!  

Soppressata,  fiore di Sardegna pecorino and brie cheeses, duck liver mousse, garnished with red and green grapes with dried apricots

Roasted turkey stuffed with sausage stuffing


Sausage stuffing 

Step one...boil the potatoes and blanch the spinach

Step 2: beat the heck out of those potatoes adding butter, milk, salt,  pepper and creme fraiche

Whipped potatoes

After blanching the spinach, strain it, saute slivers of garlic in olive oil add the spinach and pine nuts, salt and pepper.  You definitely have to toast the pine nuts first, it makes such a difference in the flavor!

Sweet potato casserole with brown sugar and pecans 

Stuffed mushrooms

Freshly baked rolls and croissants 

A plate that is to die for

Proof that I am a dedicated foodie

Apple and raisin cobbler

My mother's rugelach, I haven't meant anyone who can top hers! 

Pumpkin pie