More Soup Please!

White Bean Soup with Kale and Italian Sausage

White Bean Soup with Kale and Italian Sausage

What happened to our early summer weather? Just when we New Yorkers were starting to forget about the coldest winter in recent years and beginning to complain about the humidity and heat in crowded elevators, temperatures suddenly drop?  And now we’re pulling out our sweaters again and craving hot bowls of soup?

Okay, fine.  So with my bones a little cold and wishing I’d not worn the linen skirt, I turned for comfort in my kitchen.

In my fridge I grabbed some summer greens, carrots and celery, four or five hot and sweet Italian sausages. Staring into the pantry I grab a can of organic cannelinni beans and a box of organic chicken stock.

Here’s what I came up with.

Ingredients:

1 pound kale, stems (and veins, if desired) removed and leaves washed
2 tablespoons olive oil
1 onion, chopped
2 scallion, chopped
2 cloves of garlic, chopped
1 large carrot, chopped
1 large cellery stalk, chopped
1 cans cannellini beans, (29 ounce), drained and rinsed
4-5 Italian sausage (I used two sweet and three spicy) removed from casing
4 cups water
2 cups chicken stock, or reduced-sodium canned broth
Sea aalt and black pepper
4 thick slices country bread
Grated Parmesan cheese, (optional)

Directions:

In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, scallion, carrot and celery and cook until softened, about 5 minutes.

Add sausage and cook until brown. Break up into smaller bits with a fork.

Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.

Ladle soup into bowls and drizzle with remaining tablespoon olive oil. Grate fresh Parmesan and enjoy.

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Grilled Eggplant Preserve

SUMMER SEASON’S BEST!

Eggplant is beautiful and at it’s peak in the summer time.  I love to grill them with  extra virgin olive oil, a squeeze of fresh lemon juice,  sea salt and black pepper.  But, since I’m the only one,  other than my 16-year-old,  crazy about this summer starlet,  I usually have left overs.

Grilled Eggplant

Grilled Eggplant

This weekend I did a little research on the best way to preserve them in the fridge.  Mostly I found pickling recipes. This was not what I had in mind.    So I did a little improvisation and this is what I came up with.

I took an old jar,  perfect for such a dish, and gathered a few ingredients.   More extra virgin olive oil,  (from Jason’s brother-in-law’s family farm in Greece) three cloves of garlic and five or six fresh basil leaves from my Window Herb Garden.  Here are the images.  I think we’ll item it up this week when Gigi is home.  We’ll most likely enjoy them with her nana’s roasted peppers and mozzarella on a nice Italian bread for a summer picnic.

I’d live to know how you prepare yours so please share your ideas with  me!

A little this and a little that

Layer Fresh Basil, Lemon Juice, Olive Oil, Garlic and Crushed Red Peper

Layer basil, olive oil, garlic, crushed red pepper, lemon juice and salt and black pepper

Layering the Eggplant

Top it off with two or three more leaves of basil. Fill the jar, getting into all the nooks and crannies, with olive oil and a generous squeeze of lemon juice or balsamic vinegar.

IMG_7408

This also makes a great gift.

Delish Dish by Dena

I decided, last minute, to add two thin slices of lemon to give a little more acidity to the preserve.

Eggplant with Lemon