Ribollita

This hearty soup comes from the Tuscany region of Italy.  In Italian, ribollita literally means reboil or reheat...and, true to its name this soup is even better when it's reheated for another meal!

Tuscany ca 1897
Image source: Wikipedia

Ribollita

serves 6

1/4 cup(s) olive oil    

1 medium uncooked onion(s)   

 1 medium uncooked carrot(s)   

4 oz pancetta or bacon   

2 clove(s) (medium) garlic clove(s)   

1 tsp sea salt   

1 tsp black pepper   

1 Tbsp tomato paste   

15 oz canned diced tomatoes   

10 ounce box chopped frozen spinach   

15 oz cannellini beans   

1 Tbsp herbes de Provence   

4 cup(s) fat-free reduced sodium chicken broth   

1 leaf/leaves bay leaf   

Parmesan cheese rind

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

The Perfect Steak

We have steak pretty often around here...I would guess we typically eat 3 or 4 steaks per month. Sometimes we grill outside, sometimes we use the Foreman Grill. Other days we just pull out a skillet and cook on the stovetop.  But no matter which method of cooking is used, the preparation of the steak makes all the difference.  Here is my favorite...simple...quick...and delicious!

Steak on the grill
Image source: Wikipedia

The Perfect Steak

New York strip steak (allow 4 to 6 ounces per person) , at room temperature

1 clove fresh garlic

salt 

pepper

cooking spray

Preheat stove or grill. While you wait, peel the garlic and slice it on the bias.  Rub the cut side of the garlic all over the top, bottom and sides of the steak.  Season both sides of the steak with salt and pepper.

Once the grill or pan  is hot enough for cooking, spray it with cooking spray.  Place the steak into/onto the pan or grill and cook for 7 or 8 minutes per side for medium rare (cook longer if you like your steak more well done).  Remove the steak from the pan/grill place on cutting board; loosely tent with foil and allow it to rest for about 15 minutes before serving.

This is perfectly delicious with a green vegetable...broccoli, for example...a small piece of bread...and a fresh fruit salad, or watermelon.  Yum.

Splurge! Espresso Brownies

This is another Giada De Laurentiis recipe;  I first tried it after I watched her make them on her show, Everyday Italian...some years ago.  Since that time we don't eat that many sweets around here, but these are a great desert to make when you are having company or taking to a pot luck.  You'll be the star of the show!

Image source: Wikipedia Commons

Espresso Brownies

yield: 36 bite sized brownies

Nonstick vegetable oil cooking spray

1/3 cup plus 2 tablespoons water

1/3 cup vegetable oil

2 large eggs

2 tablespoons plus 2 teaspoons espresso powder

1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)

3/4 cup semisweet chocolate chips

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

1 tablespoon unsalted butter, room temperature

Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.html?oc=linkback