Welcome to “Soupy Tuesday!” For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. Everyone enjoys a hot bowl of soup especially this past weekend which the temps were below zero! So this soup or any soup for that matter is like a welcoming friend. Warm and comforting…If you would like to see a special recipe for soup or have one that you want to share just email me (angellite13(at)optimum(dot)net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…
******* I just want to thank all of you who have been sending well wishes and prayers to my mom who is in a rehab center for her back. Her condition is getting better. We did have a few set backs but she is trying to regain her strength. It is very slow going and my family thank you for your continuing prayers and thoughts. Also want to let you know that I will be only posting on “Soupy Tuesday” for a while. Thank you dear family and friends. **********
My recipe for today is one that my mom used to make for dinner when my brothers and I were young. “Easy French Onion Soup” This rich soup is great for a Friday-night supper. (If you omit the Pancetta) Indulge your senses in a bowl of steaming French onion soup you’ve made yourself! This dish uses onions simmered with butter, beef broth, and dry white wine. With those savory flavors, all that’s left is to add cheese to melt over every bowl ensuring each spoonful is deliciously cheesy. I always enjoyed this soup so much as the flavor is delicious but also the cheese melted on top is heavenly. So I am sharing this recipe with you so you can feel all the warmth inside and make memories with your family.
“Easy French Onion Soup”
Servings: 6 -8
The onions can be caramelized a day ahead. Let cool to room temperature, then transfer to an airtight container, cover and refrigerate until you are ready to finish the soup.
Ingredients:
4 Tbs. (1/2 stick) unsalted butter
4 Tbs. olive oil
2 lb Vidalia onions, thinly sliced
2 leeks, thinly sliced
1/4 pound Pancetta diced (optional)
1/2 tsp. sugar
1/ 2 tsp. salt
1 1/2 Tbs. all-purpose unbleached flour
2 quarts beef stock, homemade or purchased
1/2 cup dry white wine
1 tsp. freshly ground pepper
12 to 16 French bread slices, each 1/2 inch thick
3 garlic cloves, halved
1/2 lb Swiss, Gruyere, or Provolone cheese
Some Pecorino Romano grated cheese for topping
Directions:
Caramelize the onions: In a large fry pan or Dutch oven over medium heat, melt the butter with 1 Tbs. of the olive oil. Add the onions, diced Pancetta, and the leeks, now cook, stirring occasionally, until golden, 4 to 5 minutes. Reduce the heat to low, cover and cook, stirring occasionally, for 15 minutes. Uncover, add the sugar and salt and cook, stirring occasionally, until the onions and the Pancetta are caramelized, about 25 minutes. Add the flour and stir for 2 to 3 minutes.
Simmer the soup: In another saucepan, bring the stock and wine to a boil over high heat. Slowly add the stock mixture to the onion mixture, stirring to blend. Add the pepper. Reduce the heat to medium, cover partially and simmer until the onions begin to break down and melt into the broth, about 45 minutes.
Finish the soup: Meanwhile, preheat a broiler. Place the bread on a baking sheet, drizzle with the remaining 3 Tbs. olive oil and toast under the broiler, turning once, until golden, 3 to 4 minutes per side. Rub the bread with the cut sides of the garlic and set aside. Reduce the oven temperature to 400°F. Place 6 to 8 ovenproof bowls on a baking sheet. Ladle the soup into the bowls, filling them about three-fourths full. Top each serving with 2 slices of toast. Sprinkle with the cheese. Bake until the cheese is golden brown, about 15 minutes. Remove from the oven and serve immediately. Enjoy!
Wine Pairing : This pairs well with rich, medium-bodied white wines.
"Cruise with Castaldo up the Atlantic East Coast" (New England & Canada)
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| "Micheal Castaldo" |
Ciao a tutti, I know that my readers have heard of my personal friend Micheal Castaldo. I have written about Micheal before on my blog posts. He is an Award-winning song writer/producer, recording artist, composer, Italian Cultural Ambassador, and entrepreneur. Micheal is very proud and excited to announce a U.S. Atlantic Seaboard/Canada performance cruise along the east coast, from New York City to Halifax, Canada, and back, on the elegant and premium Princess Cruise Lines newest ship, the Regal Princess. He will perform several times during the seven-night cruise. Travelers will have the opportunity to dine with the performer, accompany him on special optional excursions throughout the trip, and join in his birthday celebration as well. The ship departs from New York on Saturday, September 24, and returns on Saturday, October 1, 2016. Click here for rates. Click here to learn how Princess Cruise Lines is an award winning ADA compliant ship. For info on internet access and in-cabin calling click here.
Castaldo, an award-winning Italian tenor, sings in the style of Andrea Bocelli. His body of work has been called a “plush world of ballads and utter sweetness” by celebritycafe.com and “the perfect complement to an Italian music collection” by La Gazzetta Italiana. His passionate performances consistently transport audiences to his native Italian world of beauty and sweeping romanticism, and his loyal fans truly believe his voice has healing powers.
To learn more about Michéal Castaldo visit www.michealcastaldo.com
Ports of Call:
New York, NY (Planned Excursions)
Newport, RI (Planned Excursions)
Boston, MA (Planned Excursions)
Bar Harbor, ME (Planned Excursions)
St. Johns, Canada (Planned Excursions)
Halifax, Canada (Planned Excursions)
New York, NY (Planned Excursions)
For more information and all the details about this Cruise with Castaldo,
visit http://www.expertiseintravel.com/cs/530821/true or contact travel consultant and cruise expert, Matilde Pope, of Cruise Planners, at 800-464-1380 | 973-521-9030 or mpope@cruiseplanners.com.
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| Matilde Pope |
Micheal thanks all of his fans for their awesome support and love!
Till Next Time………………………………...
Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved
Welcome to “Soupy Tuesday” and Carnevale!!! Being an Italian American, Carnevale is celebrated much like Mardi Gras, but with an Italian flare to it. Carnevale which means in Italian “goodbye to meat” is celebrated before the beginning of Lent. It is the last chance to party-hardy before the days of abstinence. Traditionally during Lent, people refrained from eating, meat, dairy, fats, and sugars. So to dispose of these types of foods and drinks they involved the whole community to consume this food many years ago. You could say a giant party thus became Carnevale.
The Lenten season officially starts on February 10, (this year) Ash Wednesday and continues till Easter Sunday. The traditional purpose of Lent is the preparation of the faithful, as they await the Resurrection of Jesus Christ on Easter Sunday. This is done by prayer, penance, and giving up certain types of luxuries for this season. A favorite food or drink for example; chocolate or soft drinks may be what someone would give up for Lent. I remember when I was a young girl my parents always made sure that we would give up something that was important and special to us. I remember the one thing that I would give up every year which was chocolate. As you, my readers know, I love chocolate and this was extremely hard for me. Then on Easter Sunday we would get a basket filled with goodies like a chocolate bunny and I was able to enjoy my chocolate fix once again.
Carnevale is a festival traditionally held by Christians, but many cities and regions worldwide celebrate with large events leading up to Ash Wednesday. In fact the last day of Carnival is called "Mardi Gras" in New Orleans and precedes Ash Wednesday. This day also is called by other names as “Shove Tuesday,” or “Fat Tuesday.” Most Christians celebrate Shrove Tuesday. For most Christians it is a time to reflect, confess, and ready one's spirit for the forty days of repentance that is Lent. That's where the term "shrove" comes from. "To shrive" is to hear confessions. Thus, Shrove Tuesday is a day of feasting as well as penance.
There are many places that these festivals take place. To name a few famous ones which are held in the cities of Venice, Milan, and Verona in Italy. They have a variety of celebrations which include floats, parades, stilt walkers, throwing confetti, and masquerade balls. Masks are worn to allow people of the lower class to be mixed and undetected with the aristocrats.
The traditional colors of the masks are purple, green, and gold. These colors capture the essence of the Holy Trinity. In the Christian faith it is related also to the Three Kings of the Orient. The colors represent purple for justice, green for faith, and gold for power. The Carnival is a colorful, joyful party during which tasty and rich dishes are traditionally prepared. Loved by young and old, it is celebrated with masks that create a humorous and playful atmosphere. Like any self-respecting party, Carnivale is also an excellent opportunity to share something special like the recipes.
Today I have a yummy recipe for “Soupy Tuesday” as well as a sweet dessert for “Carnevale!” The soup is called “Easy Shrimp Creole” and the dessert I am sharing is called “Cenci” in Italian which means “rags/ribbons.” When I was young I remember my grandmother “Nanni” used to make this type of Italian cookie. Instead of long strips she would take up the two ends and make a knot in the middle before frying them. They would look like bow ties or bows but how sweet and yummy they were especially with some powdered sugar or honey on them. Delizioso!
Enjoy this hearty shrimp that's served with rice – a wonderful dinner ready in an hour. It is a little thicker, not as soupy, but has all the flavors of Carnevale or Mardi Gras.
“Easy Shrimp Creole”
30-minutes for prep
60-minutes total time
6--servings
Ingredients:
2 lb uncooked medium shrimp in shells, thawed if frozen
1/4 cup butter
3 medium onions, chopped (1 1/2 cups)
2 green bell peppers, finely chopped (2 cups)
2 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup Chicken stock
2 teaspoons chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
2 dried bay leaves
1 can (15 oz) tomato sauce
6 cups hot cooked rice
Directions:
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate. In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery, and garlic in butter about 10 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes. Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.
******* Notes: you can add as much heat as you like! You can also add some scallops, or even cut up in rounds some Andouille Sausage.**********
One of the most familiar treats at this time of year are mounds of crispy sugared strips called “cenci,” which are also called rags, but cenci sounds more elegant. These randomly cut pieces of dough are fried and then coated in confectioner's sugar. In Tuscany at Carnivale time this sweet treat is made everywhere and everyone has their fill before the austere Lenten season of denial begins.
"Cenci"
Ingredients:
3 eggs
3 Tablespoons of sugar
1/2 teaspoon of vanilla or almond extract
1/2 teaspoon of salt
Grated zest of 2 oranges or lemons
2 cups of unbleached all purpose flour
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of unsalted softened butter
About 6 cups of vegetable oil for deep frying
A pasta machine is perfect for thinning the dough
Confectioner’s sugar or honey
Directions:
In a bowl, beat eggs, sugar, and salt until frothy. Stir in vanilla or almond extract, and the orange or lemon zest. Sift flour with baking powder and gradually add to batter. Add butter and mix well. Turn out on a floured surface: knead for at least 10 minutes. Divide dough into half; then roll each as thin as possible (noodle thickness) Cut into 5” x 1” strips with a knife or scalloped pastry wheel. Preheat oil to about 375°F; then fry strips until golden brown about 1 minute per side. Drain on paper towels, sprinkle with confectioner’s sugar or drizzle honey on top. Cookies are best served the same day.
Till Next Time………..
Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved
Welcome to “Soupy Tuesday!” For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. As the days get colder, everyone enjoys a hot bowl of soup. So this soup or any soup for that matter is like a welcoming friend. Warm and comforting…If you would like to see a special recipe for soup or have one that you want to share just email me (angellite13(at)optimum(dot)net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…
******* I just want to thank all of you who have been sending well wishes and prayers to my mom who is in a rehab center for her back. Her condition is getting better with her PT and OT. She is trying to regain her strength. It is very slow going and my family thank you for your continuing prayers and thoughts. Also want to let you know that I will be only posting on “Soupy Tuesday” for a while. Thank you dear family and friends.**********
Not only is it “Soupy Tuesday” but it is also “Groundhog Day!” Groundhog Day is always in the month of February and is held on February 2nd each and every year. Groundhog Day or Groundhog's Day is a holiday celebrated in New York and Pennsylvania as well as many other states across the USA. In weather lore, if a groundhog emerges from its burrow on this day and fails to see its shadow because the weather is cloudy, winter will soon end. If the groundhog sees its shadow, it will return into its burrow, and the winter will continue for 6 more weeks.
You may be saying what is a Groundhog anyway? The groundhog (Marmota monax) is a rodent of the family Sciuridae, belonging to the group of large ground squirrels. It's also known as a woodchuck, whistle pig, or marmot. “Punxsutawney Phil,” in Pennsylvania is the world’s most famous groundhog.
The earliest known American reference to Groundhog Day can be found at the Historical Society of Berks County in Reading, Pennsylvania. The reference was made Feb. 4, 1841 in Morgantown, Berks County, Pennsylvania storekeeper James Morris' diary: "Last Tuesday, the 2nd, was Candlemas day, the day on which, according to the Germans, the Groundhog peeps out of his winter quarters and if he sees his shadow he pops back for another six weeks nap, but if the day be cloudy he remains out, as the weather is to be moderate."
So what do you think will happen today? Will the Groundhog see his shadow or not? What ever will happen, we will still have our bowl of hot soup! Join me today as I share with you a soup called “White Bean Soup with Swiss Chard” Generous measures of Swiss Chard and white beans make this soup filling enough to serve as a main course, accompanied by whole-grain bread and a salad on the side…Enjoy and stay warm…..
“White Bean Soup with Swiss Chard”
Prep time: 10 minutes Cook Time: 25 minutes Servings: 6
Ingredients:
1 Tbs olive oil
1 large red onion, chopped
1 leek, white part only, halved, rinsed and sliced (see directions below)
1 garlic clove, minced
3 oz Portobello mushrooms, stems & gills removed then dice
1/2 tsp dried thyme
4 cups Chicken Stock or Vegetable Stock
3 oz Swiss chard, cut into strips 1/2 inch wide ( you can also use spinach or kale)
2 cans (15 oz each) Cannellini beans, drained & rinsed
Directions:
1. Sauté the vegetables: In a large saucepan over medium-high heat, warm the oil. Add the onion and leek and sauté until the onion is translucent, about 4 minutes. Add the garlic, mushrooms and thyme and cook, stirring occasionally, until the liquid released by the mushrooms has evaporated, about 6 minutes.
(To clean a leek quickly, trim off the dark green tops. Cut the stalk in half lengthwise, leaving the root end intact. Rinse the leek under cold running water, separating the layers to remove any embedded dirt. Prepare as directed, removing the root end.)
2. Finish the soup: Add the stock, chard and beans and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the chard is just tender, about 8 to 10 minutes. Serve immediately.
“Wine Pairing” This pairs well with rich, medium-bodied white wine. Cin Cin!
"Please Drink Responsibility"
Till Next Time………………………………...
Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved
