Friday, March 30, 2012

50 Women Game-Changers (in Food): #41 Elizabeth Andoh - Homemade Tofu

the "Gourmet" prompt...
41. Elizabeth Andoh- As Barbara Tropp was to Chinese food, so is Andoh to Japanese, with specialties in—who knew?—Japanese vegetarian, and the almost equally obscure home cooking.

One of my absolute favorite things about food, cooking, and eating has always been the link to people, culture, and tradition.  It's the ability to get to know someone...some place...through the plate they offer you.  They plate they share with you.  Food.  Although there are countless dialects, it really is the universal language.

Elizabeth Andoh shares this belief.  Though she was raised in a family of doctors, at her University of Michigan advisor's recommendation, she applied for a post-graduate fellowship in Japan.  So began her Japanese language studies.  With a meal in Shikoku, Japan in 1967.  This is also where she met her husband, by the way.  She used her training to start discovering Japan through its food.  And she was hooked.  She enrolled at the Anahihara Kinsarya School of Classical Japanese Cuisine in Tokyo soon after.  Emphasizing what I started out with, Andoh believes lauds "the stomach as the way to the heart of a culture" because "everybody gets hungry".
Andoh was Gourmet magazine's Japan correspondent for over 30 years. She also teaches courses in English at the Japanese cooking school that she opened back in the 70's, A Taste of Culture, which has teaching facilities in both Tokyo and Osaka. She writes her beautiful, informative cookbooks from a home with a view of Mount Fuji. Dreamy. Sigh...

Her recently released cookbook entitled KIBŌ (Brimming with Hope): Recipes & Stories from Japan’s Tohoku is a culinary tribute to Japan's Tohoku filled with recipes and stories to comfort and share. Both Andoh and publisher Ten Speed Press are donating 50 percent of their profits from the book to GlobalGiving's Japan earthquake and tsunami relief and recovery efforts which was launched with the goal of creating jobs in the area devastated by the disaster and developing a new generation of business leaders in Japan.

While there are many traditional dishes I wanted to make, I couldn't get the idea of making homemade tofu out of my head once I saw the (super simple) recipe.  Basically, it's just like making fresh cheese.  Like, exactly.  This soft version actually has a bit of flavor to it, as well.  Tofu flavor.  But flavor none the less.  My next experiment will include increasing the nigari and pressing longer to make a firmer version.

Homemade Tofu

by Heather Schmitt-González
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Keywords: vegan soy Japanese
Ingredients (~9 oz.)
  • 6 c. soy milk
  • 3 Tbs. nigari diluted wtih 2 Tbs. water
Pour soy milk into a deep, straight-sided pot and place over medium-low heat to prevent scorching as the soy milk gradually heats. Heat to 150° F and then remove from heat.

Using a flat spatula, stir the soy milk a few times in a clockwise direction to create a whirlpool. Drizzle teh nigari mixture over the flat surface of the spatula, aiming so that it drips into the center of the whirlpool. Stir gently once or twice counterclockwise to stop swirling and remove spatula.

Cover the pot tightly and let sit for about 10 minutes. If milk has thickened, it is ready. If not, heat it very gently and cover. Remove from heat and let sit another 5 minutes.

Line a press, mold, or strainer with a finely woven cloth (or cheesecloth) and set over a bowl or dish. Gently scoop the curds into the lined strainer.

To serve warm, allow the soft curds to drain for only a minute. Serve with condiments.

To serve chilled, slide the wrapped tofu still in strainer into the fridge for at least an hour. If you want a firmer texture, place a small weight (~8 oz.) on top of press or cloth. Refrigerate for a few hours.

slightly adapted from Kansha: Celebrating Japan's Vegan and Vegetarian Traditions by Elizabeth Andoh
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"There's no way to escape finding out about people if you know what they eat, how they eat it and who they eat it with." ...Elizabeth Andoh

SFGate: FIVE QUESTIONS ... For Elizabeth Andoh 
A Taste of Culture 

In May '11, Gourmet posted a list of 50 Women Game-Changers (in Food) that runs the gamut from food writers to cookbook authors to television personalities to restauranteurs to chefs to food bloggers.  Some are a given.  Some are controversial.  Speaking the names of some brings fond childhood memories.  Speaking the names of others will make some readers cringe.  And of course, some of our favorites were not even included.  We food-lovers are a passionate bunch of people and whether we agree or disagree, every woman on this list has earned her place for a reason.  Being a woman who is passionate about food (cooking, eating, talking about, writing about, photographing), when I caught wind of Mary from One Perfect Bite's idea of cooking/blogging her way through each of these 50 per week...I knew I wanted to join her.  Many of these women paved the way for us in culinary school, in the kitchen, in cookbooks, in food writing, and on television and I think it is a fabulous way to pay tribute to their efforts.  Some of the women on the list have been tops with me for years.  Some I have heard of (perhaps even seen, read, or cooked from) before.  And there are even a handful that I am not familiar with at all.  I excited to educate myself on each of these women game-changers and hope you look forward to reading along.  We are going in order from 1 to 50.
Who is cooking along with these 50 Women Game-Changers?

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MLLA hosted right here at girlichef this month
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Thursday, March 29, 2012

Shrimp w/ Feta & Tomatoes (Garides Saganaki)

Last summer I was introduced to a cookbook author that I had never heard of before.  Tessa Kiros.  My introduction came by way of her latest cookbook, Food From Many Greek Kitchens.  I was enamored by the beautiful color photos.  I was transported by her words and descriptions of the food, the people, the place.  My stomach rumbled over the recipes I imagined cooking in my kitchen.  And then, by some turn of fate, Tessa was chosen as our featured chef/cook over at IHCC...which in turn took me further into the realm of Tessa Kiros cookbooks.

Over the last six months, I totally fell for Tessa.  I now own a few more of her books - each one as beautiful and delicious as the next.  I even managed to keep one checked out from the library for a whole six months (between 5 cards in the house and continuous renewals).  I cooked something of Tessa's at least once a week over this time.  I didn't come across one dish I didn't enjoy.  I think only two of the things I made didn't make it to the blog.  Both were due to bad photos.  They didn't do the food justice, so I chose not to share them.  But her vast variety of foods - both in variety and cooking levels - made it easy (and desireable) to make something in their place when that happened.
If you don't "know" Tessa Kiros, I highly recommend you take some time to check out a few of her cookbooks.  Our six months with Tessa may be over, but she's made her way permanently into my kitchen.  I have plenty more bookmarks and sticky tabs still splayed from her books and plan on narrowing them down over time.  This dish was one of those.  It was rich, full of flavor, and absolutely a dish for sharing with friends and loved ones.

Shrimp w/ Feta & Tomato (Garides Saganaki)

by Heather Schmitt-González
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: saute appetizer entree shrimp tomatoes cheese Greek
Ingredients (serves 4-6 as an entree or more as an appetizer)
  • 1 lb. raw shrimp, shelled & deveined
  • 5 Tbs. olive oil
  • ~4 oz. green onions, sliced
  • 8 garlic cloves, chopped
  • 1 (28 oz.) can crushed tomatoes
  • couple pinches crushed red chiles
  • ½ c. chopped Italian parsley
  • salt
  • freshly ground black pepper
  • 6-8 oz. feta, crumbled
Heat oil in a wide nonstick pan with a lid over medium-low. Sauté onion until softened. Add garlic and continue to sauté until it smells good. Add tomatoes, crushed red chiles, half of the parsley and a bit of salt and pepper. Put on the lid and simmer for ~10 minutes.

Add shrimp to the pan and stir gently to coat with the sauce. Simmer, covered, for 3-4 minutes. Scatter the feta over the top, replace the lid and cook until feta has just softened, ~5 minutes, shaking the pan a few times.

To serve, grind some more black pepper over the top and scatter with remaining parsley. Serve with a good, crusty bread and a glass of crisp, white wine.

If you wish, you could also remove the tails from the shrimp before cooking, for ease of eating.

adapted from Food From Many Greek Kitchens
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And while I am sad to see our time with Tessa come to an end...I am equally as excited to announce that the chef we will be cooking with for the next six months at IHCC is MY ABSOLUTE FAVORITE CHEF, Rick Bayless.  I hope you'll join us in exploring the recipes of Rick Bayless over at IHCC...whether they're new to you or as comfortable as your favorite pair of jeans.  Or sweats.  Or whatever makes you most comfortable...

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Wednesday, March 28, 2012

Tamarind Brandy Sour {she made, ella hace}

Leslie and I?  We're talking TAMARINDOS today.  Tamarinds (or tamarindo en español) are legumes that  grow on trees that can get to be as tall as 80 feet high.  Each tamarind pod contains a soft pulp that surrounds hard seeds.  The pulp is edible and acidic and ranges from sour to sweet.  It grows in warm, tropical climates and is used to make refreshing beverages, candies and ices, and even used as a savory ingredient in pickled dishes, meat or fish dishes, or condiments like Worcestershire sauce.

Fun tamarind fact: Superstition has it that it is dangerous to sleep under a tamarind tree or to tie a pet to one since few plants are able to grow beneath one!
We most commonly use tamarindo fruit to make an agua fresca ("fresh water") which is cool, tangy, sweet, and refreshing.  From here you can use the agua to make popsicles or sorbet or even cocktails.  We also use it in our Ponche Navideño.  And personally, I love tamarindo suckers or candies that are rolled in sugar and chile.

Today I've made a Tamarind Brandy Sour which is both delicious and probably way too easy to drink.   Do you have a favorite use for tamarind pods or leaves?  I'd love to hear them and feel free to leave a link to any recipes using tamarinds in the comments.  And if you have a moment, why not head over to visit my friend Leslie at her kitchen, La Cocina de Leslie and check out her version of Agua de Tamarindo!?
Tamarind Brandy Sour (+ Agua de Tamarindo)

by Heather Schmitt-González
Prep Time: ~2 hours, mostly unattended
Cook Time: 5 minutes
Keywords: boil beverage vegan tamarind Mexican American
Ingredients (servings: varies)
    for the Aqua de Tamarindo:
    • 8 oz. fresh tamarind pods
    • ~4 oz. piloncillo, grated
    • 1 quart water
    for the Tamarind Brandy Sour:
    • 1 c. Agua de Tamarindo
    • 2 shots Brandy (~3 oz.)
    • juice of 1 Meyer lemon
    • ice
    Agua de Tamarindo (yield: ~3½ c.)
    Remove the stems, strings, and shell from around the tamarinds. Place the sticky fruit (seeds and all) into a medium pot with the piloncillo and water. Bring to a boil. Let simmer for a few minutes, then turn off the heat. Pour into a glass jar or bowl and let sit for about 2 hours.

    Using clean hands, break up and knead the softened pods to release the seeds from the pulp.

    Strain through a sieve, pressing on the seeds and fibers to get as much of the tamarind goodness through as you can. Taste and adjust sweetness, if necessary. Refrigerate until ready to use. Shake or stir before serving.

    Brandy Tamarind Sour (yield: 2 cocktails)
    Add agua de tamarindo, brandy, and the Meyer lemon juice to a cocktail shaker with some ice. Shake it up and strain over ice into two short glasses. Garnish with a round of Meyer lemon, if you wish. Enjoy!
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    *Tamarind Brandy Sour inspired by/adapted from Authentic Mexican by Rick Bayless
    What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

    Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

    Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.
    She Made, Ella Hace Banner- and

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    MLLA hosted this month by ME

    Monday, March 26, 2012

    Meyer Lemon Curd Brioche Crescents ...inspired by Last Holiday for Food 'n Flix

    Possibilities.  Life is full of full of them.

    I recently watched the film Last Holiday for Food 'n Flix (chosen by our host this month, Leslie).  I couldn't believe I hadn't seen it before.  And actually I couldn't even recall seeing any trailers or previews or commercials for it.  It may sound like a "holiday" film - but holiday is used in the broadest sense.  Or maybe the British sense.  As in "going on holiday".  That would be vacation for us Americans.  Which leads me to believe that nobody who works in my public library system has actually seen this film that they have on their shelves.  Because I found it in with the Christmas movies.  It is NOT a Christmas movie.  Okay.  Anyway.
    This is the story of Georgia Byrd.  Quiet.  Kind.  And full of dreams...of possibilities.  Georgia loves to cook all sorts of meals rich with butter and spice and eggs and calories.  But she doesn't eat them.  She feeds them to her neighbors and friends.  Georgia loves to dream of marrying the handsome co-worker that she has a mad crush on.  Georgia loves to imagine herself traveling the world, exploring new places, and trying exciting and daring things.  But she diligently goes to work, sings in the church choir, fancies her crush from afar, eats her Lean Cuisine, and saves her money like a good, responsible woman should.

    Until, that is, one day when she is diagnosed with the incurable Lampington's Disease.  And given just a few weeks to live.   "You wait and you wait for something big to happen, and then you find out you're going to die."   So she pages through her Book of Possibilities saying "I should have eaten that" and deciding to cash in her IRA, stocks, bonds, and all of those responsible things - and go on her last holiday.
    I've set the scene but I don't want to spoil the fun, so I'll leave you with that...and the temptation of many scenes laden with mouthwatering food, kitchen, and eating scenes to come.  Not to mention humor and maybe a tear or two (if you're me) brought to you by a fabulous cast that includes Queen Latifah, LL Cool J, Timothy Hutton, and Gérard Depardieu as the fabulous Chef Didier.

    So in the spirit of turning possibilities into realities...and living like you were dying...and not being so afraid of living...I bring you wonderfully butter and egg laden goodies.  Brioche and Meyer Lemon Curd.  Together.  Or separate.  Just enjoy them.

    Meyer Lemon Curd Brioche Crescents

    by Heather Schmitt-González
    Prep Time: overnight
    Cook Time: 20-25 minutes
    Keywords: bake simmer breakfast bread condiment butter eggs Meyer Lemons

    Ingredients (16 crescents or 2 loaves of brioche & 1½ c. curd)
      for Brioche Crescents:
      • 1 c. whole milk, lukewarm (110°-115° F)
      • ¼ c. sugar
      • ~5½ c. bread flour (scooped & leveled)
      • 4 large eggs, lightly beaten, at room temp.
      • 1 Tbs. rapid rise yeast
      • 1½ tsp. salt
      • 12 oz. (1½ c./3 sticks) unsalted butter, at room temp.
      • ~1¼ c. meyer lemon curd (or any type of citrus curd)
      • 1 large egg, beaten w/ 1 tsp. water (egg wash)
      • powdered sugar, for sprinkling
      for Meyer Lemon Curd:
      • ½ c. freshly squeezed Meyer Lemon juice (from ~3 meyer lemons)
      • ⅓ c. sugar
      • 2 large eggs
      • 2 large egg yolks
      • couple pinches of salt
      • 4 oz. (½ c./1 stick) butter, at room temperature
      Brioche Crescents
      In the bowl of an electric mixer fitted with a dough hook, combine milk , sugar, and 1 cup of the flour. Add eggs and until mixed well. Add instant yeast and another cup of flour and mix until well combined. Add salt and remaining flour about a ½ cup or so at a time, until the dough comes together but is still fairly sticky. Let the machine knead it at medium speed for a few minutes.

      Add ⅓ of the butter at a time, waiting until well blended before adding the next addition. At this point the dough should be soft and supple like a buttery pillow.

      Transfer to a bowl and cover with plastic wrap. Refrigerate at least 8 hours or overnight.

      When you're ready to roll out the dough, turn it out onto a lightly floured work surface. Cut in half and set one half aside. You can wrap and put that half back into fridge if you want to bake one tray at a time.
      Roll dough out into a circle that is ~15" wide. Cut into 8 equal wedges (use a bench cutter or pizza cutter).

      Add one Tbs. of Meyer Lemon Curd to the base of each triangle. Starting from that base, roll each triangle of dough and form into a crescent shape. Pinch ends to seal.

      Place on a parchment lined sheet tray. Repeat with other half of dough (or do it later if you have a small oven). Cover with plastic wrap and let rise for ~45 minutes.
      Preheat oven to 350° F during last 15 minutes of rise time. Brush each crescent with egg wash. Slide tray(s) into oven and bake for ~20 minutes.

      Transfer to wire racks to cool. Dust with powdered sugar before serving.

      Meyer Lemon Curd (yield: ~1½ c.)
      Whisk together lemon juice, sugar, eggs, yolks, and salt in a medium, heavy-bottomed saucepan over medium heat. Whisk constantly until the mixture has thickened enough to coat the back of a spoon (napé).

      Remove from heat and immediately whisk in the butter.

      If you see any cooked bits of egg in the curd, set a strainer over a bowl and use a rubber spatula/scraper to push the mixture through. Transfer to a jar or other airtight container and refrigerate until chilled. Will last for up to 4 days in fridge.

      You could also use the Meyer Lemon Curd to fill doughnuts, layer cakes, cupcakes, or crepes...spread on scones, toast, biscuits, or pancakes...stir into Greek yogurt or frozen yogurt...or simply eat it from a spoon. It's that good.

      If you like, you can use this dough to make 2 loaves of brioche (or make rolls). To make loaves, once you've divided dough in half, divide each half into 6 pieces. Form each into a round and place in a lightly greased loaf pan. Repeat with other six in separate loaf pan. Cover and let rise until doubled in size. Brush w/ egg wash. Bake for ~45 minutes or until beautifully golden.

      I've tried many different Brioche recipes in my day. THIS one is my favorite so far.

      *Meyer Lemon Curd adapted from the Joy the Baker Cookbook and Brioche Crescents inspired by The Knead for Bread
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      Oh, and I just had to add this gratuitous kitty-in-the-sunlight shot.  It makes me happy.  Reality.
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      BYOB Badge bbd 48 Tasty Tuesdays 33 shades of green TastyTuesdayBB hearthnsoul150 a little birdie told me rook no. 17

      Sunday, March 25, 2012

      Fizzy Lifting Drinks ...inspired by Charlie and the Chocolate Factory by Roald Dahl for Cook the Books

      I've adored the story of Charlie and the Chocolate Factory for as long as I can remember.  Since I was a wee one.  But in the spirit of full disclosure I have to tell you - this is the first time I've actually read the book.  I don't know why.  I've had my nose buried in books for just as long!  And it's crazy since I'm a fan of Roald Dahl.  BFG.  James and the Giant Peach.  Matilda.  Go figure.  So I was totally excited when my friend Deb from Kahakai Kitchen announced that she was choosing Charlie and the Chocolate Factory for this round of Cook the Books!   So now along with both versions of the film adaptation, I also own the book.  And I'm making sure that all my kids take turns reading it.  It has the potential of being a favorite.

      It is the familiar story of little Charlie Bucket.  He lives with his parents and both sets of grandparents in a tiny, run-down home at the edge of town.  As he passes Willy Wonka's magnificent chocolate factory on his way to and from school each day, his step slows as his nose lifts high into the air to take "long deep sniffs of the gorgeous chocolatey smell around him".  What makes it sad is that he goes home to a small portion of weak cabbage soup.  And only gets chocolate once a year on his birthday.  But Charlie is a good child...a good soul...and he never complains.

      When the mysterious Mr. Wonka announces that he will be opening his factory to 5 lucky children and two members of their family - winners to be determined by who finds the 5 golden tickets hidden in any Wonka product across the world - a glimmer of hope shines in Charlie.  And in Grandpa Joe.  Fate works its magic when little Charlie finds a dollar bill lying in the gutter buried under the snow.  Charlie wins his chance to enter the chocolate factory and watch the bratty, spoiled, undeserving little kids around him fall prey to their own misdeeds one by one.

      Charlie is rewarded with the gift of inheriting this wondrous factory that dreams are made of...and by.  If you love the movies, you'll love the purity of the original book even more.  And you'll be inspired to make all sorts of fun concoctions while you read the story.  One of my favorite scenes from the original movie was when Charlie and Grandpa Joe get into the fizzy lifting drinks and  I was bummed that they didn't do anything with them in the Tim Burton version.  So when I happened upon the fizzy lifting drinks while reading the book - I instantly knew what I'd be making in honor of Roald Dahl's Charlie and the Chocolate Factory.

      FIZZY LIFTING DRINKS, it said on the next door.

      "Oh, those are fabulous!" cried Mr. Wonka.  "They fill you with bubbles, and the bubbles are full of a special kind of gas, and this gas is so terrifically lifting that it lifts you right off the ground just like a balloon, and up you go until your head hits the ceiling--and there you stay."

      "But how do you come down again?" asked little Charlie.

      "You do a burp, of course," said Mr. Wonka.  "You do a great big long rude burp, and up comes the gas and down comes you!  But don't drink it outdoors!  There's no knowing how high up you'll be carried if you do that.  I gave some to an old Oompa-Loompa once out in the back yard and he went up and up and up and disappeared out of sight!  It was very sad.  I never saw him again!"

      "He should have burped," Charlie said.

      "Of course he should have burped," said Mr. Wonka.  "I stood there shouting, 'Burp, you silly ass, burp, or you'll never come down again!  But he didn't or couldn't or wouldn't, I don't know which.  Maybe he was too polite.  He must be on the moon by now."

      Fizzy Lifting Drinks

      by Heather Schmitt-González
      Prep Time: 30 minutes
      Cook Time: 2 minutes
      Keywords: beverage vegan citrus fruit blood orange

      Ingredients (~3½ c.)
      • ¼ c. superfine sugar
      • ¼ c. water
      • 1½ c. freshly squeezed blood orange juice
      • 2 c. club soda or sparkling water
      Combine sugar and water in a small saucepan. Bring to a boil and let bubble for a minute or two. Take off of heat. Stir juice into simple syrup and let cool completely.

      When you're ready to serve, add club soda or sparkling water and mix. Pour over ice. Drink and enjoy! (Be sure to burp if you are lifted too high!)

      To make different flavors of fizzy lifting drinks, simply substitute the same amount of any freshly squeezed citrus juice. You can also add a long, thin strip of the rind with the sugar and water for extra flavor.

      You can also substitute equal amounts of freshly juiced fruits and veggies in place of the freshly squeezed juice.

      Try these variations:
      Ruby Red Grapefruit, Lemon-Lime, Orange, Kiwi, Strawberry, Mango, Pineapple, Berry, Concord Grape (the more concentrated the better if using the grape).

      Or use 2 c. Agua de Tamarindo, Agua de Tuna or Agua de Jamaica mixed with the club soda.
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      My personal favorite Fizzy Lifting Drink is the Blood Orange...which flavor would feel most magical to you and lift you up...up...up...

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      Saturday, March 24, 2012

      Cabbage & White Bean Soup w/ Italian Sausage

      Though our weather hovers in the unseasonably-warm range and we've been setting new record-highs all week long (even hitting 90° F one the first day or two of Northwestern Indiana. No.  I can't get over it.  It's weird.), it's still a good time for soup.  But I've mentioned that before.  In my book, soup isn't seasonal.  It's a staple.

      While I do usually prefer brothy soups, the occasional thick...or thicker than brothy...ones add variety.  So I don't dismiss them.  Especially when they're beautifully beany.  This one in particular is thickened with both white beans and potatoes that are cooked until extremely tender and falling apart and then mashed to add body to the broth.  It becomes creamy and luscious which I think makes the perfect backdrop for the bold flavors of cabbage, rosemary, Italian sausage, Parmesan, and balsamic vinegar that actually work together in harmony rather than compete as it seems they should.

      Serve it with a loaf of crusty bread for mopping up the tasty juices at the bottom of the bowl and glass of chilled white wine to wash it all down.  And as expected, it's even better the day after it's made so that the flavors have had time to get to know each other better.
      Cabbage & White Bean Soup w/ Italian Sausage

      by Heather Schmitt-González
      Prep Time: 10 minutes
      Cook Time: 45 minutes
      Keywords: boil soup/stew beans sausage cabbage
      Ingredients (serves 4-6)
      • 4 Tbs. olive oil
      • 8 oz. Italian Sausage
      • 3 cloves garlic, peeled & smashed
      • 1 Tbs. chopped, fresh rosemary
      • salt
      • freshly ground black pepper
      • ½ c. white wine
      • 2 baking potatoes, peeled & chopped
      • ½ medium head cabbage, sliced thinly
      • 3 c. cooked white beans
      • 6 c. chicken stock
      to serve:
      • olive oil
      • balsamic vinegar
      • freshly ground black pepper
      • chopped rosemary
      • Parmesan cheese
      Heat 2 Tbs. of the oil in a Dutch oven or soup pot over medium-high. Crumble the sausage into the oil and cook until sausage is cooked through. Add leeks and cook, stirring occasionally, until softened a bit and beginning to color, 3-5 minutes. Add garlic and rosemary and cook for another minute or so. Season with a bit of salt and pepper. Add the white wine and stir to release the fond from the bottom of the pot.
      Add potatoes, cabbage, and half of the beans to the pot along with the stock. Bring to a boil, then reduce heat to a slow, steady simmer. Cover partially and cook, stirring from time to time, until potatoes are falling apart, 20-30 minutes. Add a bit more stock (or water or bean cooking liquid) as necessary so that the mixture remains soupy.

      When soup is ready, mash the potatoes and beans a bit (a potato or bean masher works well). Add remaining beans to the pot and continue to cook for about 5 minutes, or until they are heated through. Taste and adjust seasoning, if needed.

      To serve, ladle the hot soup into bowls and drizzle with a bit of olive oil and balsamic vinegar. Grate some pepper over the top. Add a smattering of rosemary. Shave a few slices of Parmesan over it. Enjoy!

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      I am submitting this to My Legume Love Affair created by Susan which I am hosting right here this month.

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