This week we have celebrated birthdays with joy and memories. We have had a lot of emotion including both laughter and tears. They have served as a reminder of just how special and precious our lives are. Each day should be celebrated as well as the "special" days. Let me start by saying to all of you very special people who read my blog........Happy Friday!!
Rosemary White Bean Soup
This week we are featuring the first Barefoot Contessa Cookbook. It was published in 1999. The pictures in this book are beautiful and glossy. They make you want to cook. I have made many thing from this book and have never been dissappointed. The recipes are easy to read and execute. I highly recommend it.
From The Barefoot Contessa--
"This soup is as simple and satisfying as any soup we do and always reminds me of Tuscany. Fresh rosemary is truly essential."
Ingredients:
1 pound dred White cannellini beans (I get mine in bulk at Whole Foods)
4 cups sliced onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6-7 inches long)
2 quarts chicken stock
1 bay leaf
2 tsp kosher salt
1/2 tsp freshly ground pepper
In medium dutch oven cover the beans with water at least 1 inch and leave them in the refrigerator for 6 hours or overnight.
Drain the beans.
In large dutch oven saute the onions in the olive oil until the onions are translucent, 10-15 minutes.
Add the minced garlic and cook over low heat for 3 more minutes.
Add the drained white beans, rosemary, chicken stock, and bay leaf.
Cover and bring to a boil, simmer for 30-40 minutes, until the beans are very soft.
Remove the Rosemary branch and the bay leaf.
Remember this handy little gadget from the soup on yesterday's blog. I told you I use it a lot when making soup. Pass the immersion blender through the soup until coarsely pureed.
To go with this soup or any soup I am sharing the Cheddar Cheese Bread that I showed you a picture of yesterday. It is WONDERFUL right out of the oven. It is also great heated on a grill or warmed just slightly in the microwave. I cut is in small pieces and served it as a small toast with wine. UMMMMM good!!
Cheddar Cheese Bread
Ingredients:
3 cups all purpose flour
1/2 tsp instant or dry active yeast
1 3/4 tsp kosher salt
1 1/2 cups sharp cheddar cheese, cut into small chunks
1 1/2 cups warm water (not hot)
1 cup shredded cheese for topping
In a large mixing bowl or "bread bucket" mix flour, yeast, salt and cheese. Stir to combine. Add water all at once. Stir until most of the four is absorbed. The dough will not be smooth and some of the flour will still be visible. Cover with plastic wrap or loosely with lid and let rise for 12-18 hours or overnight.
Place a 5 quart or larger cast iron pot or enamel covered cast iron pot with a lid into a cold oven and turn oven on to 450 degrees. When the oven is heated, remove lid and drop in the dough that is on the parchment paper. The paper will brown, but it won't burn. Replace the lid. Bake for 30 minutes.
Ooey, Gooey, warm, oosey cheese bread!!! Does it get any better than that!! I don't think so!!
Rosemary White Bean Soup
Ingredients:1 pound dred White cannellini beans (I get mine in bulk at Whole Foods)
4 cups sliced onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6-7 inches long)
2 quarts chicken stock
1 bay leaf
2 tsp kosher salt
1/2 tsp freshly ground pepper
In medium dutch oven cover the beans with water at least 1 inch and leave them in the refrigerator for 6 hours or overnight.
Drain the beans.
In large dutch oven saute the onions in the olive oil until the onions are translucent, 10-15 minutes.
Add the minced garlic and cook over low heat for 3 more minutes.
Add the drained white beans, rosemary, chicken stock, and bay leaf.
Cover and bring to a boil, simmer for 30-40 minutes, until the beans are very soft.Remove the Rosemary branch and the bay leaf.
Pass the immersion blender through the soup until coarsely pureed.
Add the salt and pepper to taste. If you add the salt before the beans are cooked they will be tough. Serve Hot. Drizzle with a good finishing olive oil when serving.
Cheddar Cheese Bread
Ingredients:
3 cups all purpose flour
1/2 tsp instant or dry active yeast
1 3/4 tsp kosher salt
1 1/2 cups sharp cheddar cheese, cut into small chunks
1 1/2 cups warm water (not hot)
1 cup shredded cheese for topping
In a large mixing bowl or "bread bucket" mix flour, yeast, salt and cheese. Stir to combine. Add water all at once. Stir until most of the four is absorbed. The dough will not be smooth and some of the flour will still be visible. Cover with plastic wrap or loosely with lid and let rise for 12-18 hours or overnight.
Place the dough on a heavily floured surface. Flour hands and top of dough. Shape into an oval or round loaf. Transfer to a sheet of parchment paper. Cover with plastic wrap. Let sit while oven and pan heat.Place a 5 quart or larger cast iron pot or enamel covered cast iron pot with a lid into a cold oven and turn oven on to 450 degrees. When the oven is heated, remove lid and drop in the dough that is on the parchment paper. The paper will brown, but it won't burn. Replace the lid. Bake for 30 minutes
Remove the lid from the pan, sprinkle with 1 cup shredded cheese and continue baking for an additional 15 minutes with the lid completely removed. Lift the bread out of pan using the sides of the parchment paper. Let cool on a wire cooling rack. (If you can wait that long). Makes 1 loaf of bread.
I hope this coming weekend brings you time to curl up with a cup of warm soup and bread and celebrate the "lives" in your life that make it worth living!!
Happy Trails,
Mtn Mama
that soup is so yummy on a winter day...and with fresh bread..perfect! thanks. we are soup lovers in our house.
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