Someone at school had the brilliant idea that we should take turns bringing homemade soups and their trimmings to share in the ESL room where we teach at Eisenhower School. It was a welcomed change to our diet of too many boxed microwaved meals. Soon one delcious treat after another started coming in and leaving an inviting perfume in the halls, so it's time we start to collect these delicious recipes. This blog could provide a space to do just that. When it was my turn, I was glad to have the excuse to make a hearty broth and tortellini soup which was a traditional winter meal in my family. There's nothing like it to take the chill out of a cold winter's day. That was followed by the meat and vegetables used to make the broth, dipped in a fresh green pesto sauce, as a second course to complete the meal. It was all so easy to make and maybe it can become your tradition, too. Here are the recipes that I found, and adapted, from La Cucina Italiana for you to follow:
Ingredients:
FOR BROTH
1 1/2 pounds beef brisket or chuck, cut into 2 pieces 1 pound beef shank bones 1 (4- to 5-pound) chicken thighs
1 large pealed and cloved studded white onion
carrots cut into pieces
celery stalks cut into pieces
1 tablespoon salt
4 1/2 quarts cold water
Instructions:
In a large stockpot, combine beef, beef shank bones, chicken, clove studded onion, carrots, celery and salt. Cover with the 4 1/2 quarts water and bring to a boil over high heat, skimming foam and fat from surface. Reduce to gentlest simmer and cook for 4 1/2 hours. Strain twice, first through a fine mesh sieve, then through a sieve lined with cheesecloth. (I strained through a mesh sieve). Let broth cool. Skim fat from surface. Season to taste with salt. Broth can be made ahead and refrigerated for up to 3 days, or frozen for up to 1 month.
PESTO GENOVESE2 cups, enough to dress 1 to 1 1/2 pounds pasta.
Making pesto by hand in a mortar produces the most authentic and delicious results. If your mortar is too small to accommodate whole basil leaves, use a food processor to gently and minimally chop leaves before proceeding. Delicious tossed with pasta, pesto also makes an excellent topping for pizza. Try a little served along with grilled chicken or drizzled over slices of ripe summer tomatoes and fresh mozzarella.
Ingredients:
1/4 cup pine nuts (I used walnuts)
2 cups tightly packed basil leaves
2 garlic cloves, lightly smashed, peel removed.
Coarse sea salt
6 tablespoons freshly grated Parmigiano-Reggiano cheese
1/2 cup extra-virgin olive oil
Instructions:
I mixed everything in my food processor. Pesto is best used the same day but keeps, its surface covered with a thin layer of olive oil and tightly covered, chilled, for 3 days. To dress pasta, dilute pesto with a tablespoon or two of pasta cooking water, toss with hot pasta (just cooked and drained), add a tablespoon or two of butter and toss again. Serve at once.
