Quoted message said:"jmcquown" writes:
Being a soupaholic, I prepare soup even if the temp is
90+F outside. The respite from the heat which I'd
temporarily borrowed from Minneapolis has ended. But hey,
I have A/C inside!
3 Tbs. olive oil 1 medium yellow onion, quartered and diced
3 cloves garlic, chopped 1 yellow bell pepper, seeded,
quartered and diced 2 cans 14-1/2 oz. tomatoes with juice 1
tsp. dried basil or 2 tsp. fresh chopped 1 large zucchini 1
large yellow crookneck squash 1 can kidney beans salt &
pepper grated Parmesan cheese to sprinkle on top
Heat the olive oil in a large heavy soup pan on medium low
heat. Add the onion, garlic, bell pepper. Cook for a few
minutes until vegetables begin to soften. Stir in tomatoes
with the juice, crushing them finely with a wooden spoon.
Add the basil and stir well. Cover and let simmer on low
heat about 20 minutes.
Slice the squash into rounds about 1/4 inch thick. Add the
squash and beans to the tomato concoction and stir well.
Add salt & pepper to taste; cover and let the soup simmer
about 30 minutes. Adjust seasonings to taste.
This may be served at once hot, or chilled (covered) in the
refrigerator and then served cold. Garnish with grated Parm
and a sprig of fresh basil.
Serves 4-6
Good, but more of a stew than a soup... needs liquid... at
least water, but a quart or two of chicken stock would make
it better. And a good glug of dago red. Also needs a couple
handfuls cooked pasta... or better... if you feel creative
some piquant nibbles to accompany (be warned, these are
highly addictive):
Biscotti di Peppe ( Italian Pepper Biscuits)
Ingredients 1 package dry yeast About 1/2 cup warm water(110
degrees) 2 cups flour
1/2 teaspoon salt 1 1/2 teaspoons black pepper (or more!)
(freshly ground is best)
2/2 cup olive oil
Directions Dissolve yeast in water. Sift flour salt and
pepper onto mixing board. Make a well in the center and add
yeast and oil. Blend together and gradually incorporate into
flour. The dough will be stiff. Knead 10minutes. Place in
oiled bowl, turn to coat, cover with towel and let rise
until doubled in bulk. Preheat oven to 375º . Break off
small pieces of dough and roll into ropes about 6 inches
long.. Form a ring and pinch edges together. Place on baking
sheet and let rise 20 minutes. Brush with oil and bake 12 to
15 minutes or until lightly browned.
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Another version...
Taralli
2-1/2 tsp. dried yeast 1 C white wine 3-3/4 C all
purpose flour
3/2 C olive oil 1 tsp. salt 2 tsp. cracked black peppercorns
or 1-1/2 tsp. fennel seeds
Heat the wine till warm but not hot, stir in yeast and let
stand for 10 minutes. Stir in the olive oil and add then add
the flour, salt, fennel or pepper. Mix until the dough comes
together, knead on a lightly foured board for 5-7 minutes.
Knead until the dough is smooth and responsive. Place in a
bowl which has been lightly oiled. Cover the bowl and let
rise until puffy (not doubled) 1-1/4 hr.
Break off dough the size of a lime and roll it between your
palms to form a rope 18" long and about the width of a
breadstick. Set each aside and let rest while you roll the
rest of the dough in the same manner. Cut the rope shaped
dough into 6" lengths and form rings about 2" in diameter,
connecting their ends. Set the rings on an oiled baking
sheet, cover and let rise for an hour.
Preheat the oven to 350°. Bring a pot of water to a boil,
then plunge the taralli, a few at a time into the boiling
water. Remove as soon as they bob to the surface. Remove
with a slotted spoon and drain on paper towels. Let them
cool slightly. Bake on oiled baking sheets for 20-24 minutes
until they are crunchy.
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---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````
