Author Archives: Pam

recipe: italian wedding soup

November 8th, 2012 | Posted by Pam in RECIPES | Soup - (0 Comments)

This recipe is a meal in itself, but it can also be an excellent starter for a special dinner.  There are so many versions of this recipe but I really like Giada’s in her “Giada’s Family Dinners” cookbook.  When you serve this keep a copy of the recipes… you will be asked.  Using homemade chicken broth really makes a difference.  This is a great soup to drop off for a sick friend!  Enjoy!

 

MEATBALL INGREDIENTS:
• 1 small onion, grated
• 1/4 cup chopped fresh flat-leaf parsley
• 1 large egg
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup plain dried bread crumbs
• 8 oz lean ground beef (15% fat)
• 8 oz ground pork

 

SOUP INGREDIENTS:
• 10 cups reduced-sodium chicken broth
• 1 pound escarole, coarsely chopped
• 2 large eggs
• 2/3 cup freshly grated parmesan cheese
• salt and freshly ground black pepper

 

MEATBALL DIRECTIONS:
• In a large bowl, stir together the onion, parsley, egg, garlic, salt, and pepper.

• Stir in the cheese and bread crumbs.  Using your hands, mix in the ground beef and pork.

• Shape the mixture into 1-inch meatballs, making approximately 75 balls.  Place on a baking sheet.

 

SOUP DIRECTIONS:
• Bring the broth to a boil in a large pot over medium-high heat.

• Add the meatballs and escarole and simmer until the meatballs are cooked through and the escarole is tender, about 10 minutes.

• In a medium bowl, whisk together the eggs and cheese.

• Add the egg mixture to the soup slowly, stirring with a fork to form thin strands or egg, about 1 minute.

• Season the soup to taste with salt and pepper.

• Ladle the soup into bowls and serve.

 

 

recipe: monte cristo

October 18th, 2012 | Posted by Pam in Entrées | RECIPES - (0 Comments)

This may not be the classic Monte Cristo; it is my version of the sandwich to accompany your tomato soup.  It makes a grilled cheese seem a bit more special.  Really this can be changed up to include turkey or any other favorite sandwich meat.

 

 

INGREDIENTS:
• 1 Loaf of good bakery butter crust bread
• ¾ lb Black Forest ham, shaved thin
• ½ lb Swiss cheese, thinly sliced
• 6-8 oz Gruyere Cheese, shredded
• Dijon mustard
• 2 eggs
• ½ cup of whole milk
• 2-3 tablespoons butter

 

 

DIRECTIONS:
• Whisk eggs and milk together in a low wide bowl.

• Assemble sandwich, spreading mustard on one side of each piece of bread.

• Start with two slices of Swiss cheese, then several slices of ham, mound it, next shredded Gruyere, and top with bread.

• Place sandwich in egg bath turning to get both sides.

• Place in a pan or griddle with melted butter.  Cook on each side till very crisp.  (I like to cut off crusts before assembling but it’s not necessary.)

 

 

fall is here!

October 18th, 2012 | Posted by Pam in UPDATES - (0 Comments)

I’m not sure why I am such a fan of fall.  It does represent the end of summer and the start of winter.  Maybe it’s the cool crisp air that I love or possibly the spectacular colors that fill my senses with awe.  I will never tire of looking up at those gorgeous trees.  I love the contrast of colors and each day a new surprise awaits my eyes.  As for cooking this time of year, there are so many choices.  I want comfort food, hearty soups & sandwiches, roasts, and pastas. I love using up the last of the garden veggies.  I cannot get enough apple desserts, pies, crisps, crostatas, cakes, and caramel apples.  So bear with me as I navigate through fall.  Did I mention my love of anything pumpkin!  A walk in the woods, the smell of fallen leaves… coming home to a house filled with good food and friends, there is really nothing better.