Tag Archives: pancetta

The Return of The Klutz and a Tasty Veggie Soup

8 Oct
Potato Leek and Broccoli Soup with Pancetta Bread Crumbs

Potato Leek and Broccoli Soup with Pancetta Bread Crumbs

We’re back from our 20th wedding anniversary trip to our RV property on the Siletz River on the Central Coast of Oregon. Not too newsworthy unless I mention the fact that I pretty much shattered my left middle finger on the second day there in a boat launch accident.  I had surgery on the finger the day after we got back, and am now entrapped in a traction device. I don’t have the sling anymore at least, that was just to hold up my arm until the nerve block wore off.  After the recipe so you get to look at a few of “exciting” photos of the trip if you want. 🙂

Finger Traction Device

Finger Traction Device ~ Only the second one made at the clinic, lucky me!

Yet, I’m feeling for ya’! So I’ll share a yummy soup recipe I made just before we left first. It’s the least I can do. I only got a couple of pics since I was also packing for the week.

p.s. I finally purchased a sous vide immersion circulator! I’ve been experimenting it (with the hubby’s help since I’m down to one hand, but so far so good!) Just had an awesome chuck roast beef stew cooked 26 hours at 165F then seared with pan gravy made from juices in bag. I’ll start posting those those types of recipes when I can. Picture-taking is mighty hard at the present. Typing with one hand is not exactly a picnic either…

Potato, Leek, and Broccoli Soup with Pancetta Bread Crumbs
Adapted from Food and Wine

3 cloves unpeeled garlic
3 tablespoons unsalted butter, divided
1 cup sliced leeks, white and light green parts only
1 pound Russet or other potatoes, peeled and chopped small
2 cups broccoli florets, coarsely chopped small
2 1/2 cups homemade chicken stock or low-sodium broth
1/2 cups Half and Half
Wedge of fresh-squeezed lemon juice
Salt or Mrs. Dash and freshly ground pepper, to taste
Handful of fresh parsley, chopped
1/2 cup cubed sourdough bread
1 tablespoon olive oil
1/8 cup finely chopped pancetta
2 teaspoons finely chopped fresh sage
1/2 teaspoon dried and crushed rosemary (or 1 teaspoon fresh)

Wrap garlic cloves in foil and bake at 400F degrees for 35 minutes. Remove and let cool then peel and add to a food processor or blender.

In a soup pot or Dutch oven, melt 2 tablespoons of the butter. Add the leeks, potatoes and broccoli and cook over medium-high heat for 10 minutes, stirring frequently, until the leeks start to soften. Add the chicken stock and 3 1/2 cups of water, cover and bring to a boil. Simmer over medium heat until all of the vegetables are tender, about 10 minutes.

Working in batches, add soup to the garlic in the food processor or blender, amd puree the soup until very smooth. Return the puree to the pot and stir in the Half and Half and wedge of lemon juice. Season the soup with salt or Mrs. Dash and pepper. Keep warm on low.

Meanwhile, pulse the bread cubes in a food processor until coarse crumbs form. In a skillet, melt the remaining tablespoon of butter in the tablespoon of oil. Add the pancetta, sage, rosemary and bread crumbs and cook over moderately high heat, stirring frequently, until the crumbs and pancetta are browned and crisp, about 10 minutes. Drain on paper towels.

Ladle the soup into bowls, garnish with the pancetta crumbs, and enjoy!

Potato Leek and Broccoli Soup with Pancetta Bread Crumbs

Potato Leek and Broccoli Soup with Pancetta Bread Crumbs

Download and Print this Recipe

Download and Print this Yummy Recipe!

Here are some pics from our vacation:

An armada of Kayakers on the Siletz River

An armada of kayakers on the Siletz River

Neighbor and hubby showing off the Dungeness crab

Neighbor and hubby showing off the Dungeness crab

Me showing off some crabs

Me showing off some crabs

Our Dungeness crab haul for the day

Our Dungeness crab haul for the day

 

Our Anniversary Dinner

Our Anniversary Dinner ~ Tee Hee!

New deck

Hubby built a new deck out of our old dock that washed away in flooding last year

 

 

Chickpea Bolognese

16 Apr
Chickpea Bolognese

Chickpea Bolognese

I entered one of my chickpea recipes in Food52’s most recent recipe contest, and was once again selected as a Community Pick Testing finalist! Here is the link to the finalists: Food52 Community Pick Recipe Testing

Mine is the “Toasty Roasted Chickpeas, Cajun Style” recipe in the list. My lovely photo of them for you viewing pleasure:

Toasty Roasted Chickpeas (Garbanzo Beans), Cajun Style

Toasty Roasted Chickpeas (Garbanzo Beans), Cajun Style

When I saw the other recipes that needed testing, I quickly glommed onto the Chickpea Bolognese. I just love chickpeas (also known as garbanzo beans) and figured this would also be something my family would enjoy for dinner.

While I usually don’t test a recipe that is competing against mine, I thought well why not? We are all cooks in this together and I don’t mind at all offering my feedback to the other contestants.

The only thing I changed from the original recipe was to use only 3 tablespoons of olive oil instead of 4, I simmered it for an hour and a half instead of 1 hour, and did not add any salt since the pancetta and tomatoes added plenty of salt.

This was lick-your-plate good and quite easy to make! And don’t skimp on the fresh basil! I also got two thumbs-up from the family. Plus I have enough leftover for another meal for the freezer for our “nobody feels like cooking dinner” nights. Win-win!

My changes (and additional notes) to the original recipe are in italics below.

Chickpea Bolognese Ingredients

Chickpea Bolognese Ingredients (I forgot to include the dry herbs in the photo)

Chickpea Bolognese
From Food52 website Chickpea Bolognese by inpatskitchen

Author Notes: I love a good Bolognese and often make it with a variety of meats, including ground turkey as an alternative to pork, veal or beef. This time I gave it a shot with chickpeas and it turned out rather well…  — inpatskitchen

Serves about 6

1/4 cup dried porcini mushrooms
1 cup boiling water
1 medium onion, rough chopped
1 medium carrot, rough chopped (I only had baby carrots so used a handful of those)
2 stalks celery, rough chopped
3 cloves garlic, chopped
3 ounces pancetta (or bacon in a pinch) chopped
4 tablespoons extra virgin olive oil plus more for drizzling (I used 3)
3 cups cooked chickpeas or two 15 ounce cans drained and rinsed
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes (optional but oh so good!)
One 28-ounce can San Marzano tomatoes (or other good plum tomato) (I used organic Muir Glen)
1 cup dry white wine (I used Sauvignon Blanc)
1/2 cup light cream or half and half
A nice handful of fresh basil leaves, torn
Parmesan cheese for finishing
Salt and black pepper to taste (I didn’t use salt)
1 pound dried pasta, cooked al dente (I used Mostaccioli)

Pour the cup of boiling water over the porcini and let “steep” for about 30 minutes.

Meanwhile, place the onion, celery, carrot, garlic and pancetta in the bowl of a food processor and process until not quite smooth. (I only have a two-cup processor so had to do it in batches.) You want a little texture here.

Food-Processor Vegetables

Food-Processor Vegetables

Heat the 4 (or 3) tablespoons of oil in a Dutch oven and add the chickpeas. Saute over medium heat for a few minutes, making sure the chickpeas are coated with the oil. Add the processed mixture and continue to sauté until the vegetables soften and become fragrant.

Chickpeas and Vegetables

Chickpeas and Vegetables

Add the basil, oregano and crushed red pepper flakes and continue to sauté another minute or two. Remove the porcini from the soaking liquid and chop finely. Add them to the pot. Strain and reserve the liquid.

With your clean hands, crush the tomatoes and add them to the pot along with the wine and porcini soaking liquid. Bring up to a simmer and simmer, partially covered for about an hour (I simmered for 1 1/2 hours). Stir occasionally.

Tomatoes and Mushrooms Added

Tomatoes and Mushrooms Added

After an hour (or more) , use an immersion blender (I used a regular blender and blended about half of it) to break down about half of the chickpeas. Add the light cream and bring back up to a simmer. Taste and adjust for salt and pepper. Off the heat, stir in the torn basil leaves.

Serve over pasta garnished with Parmesan and drizzled with a little olive oil.

Note: If you want to make this vegetarian, omit the pancetta but you might need to add some salt.

Chickpea Bolognese

Chickpea Bolognese

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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