Genoa Style Minestrone Soup
Cook Time 2 – 3 hours, Serves 6 – 8
4 quarts water
1 pound ham
1 pound bony chicken parts
1/4 pound sliced prosciutto or bacon
2 cups diced potato
2 cups sliced celery
1 16 oz. can stewed tomatoes with juice (unseasoned)
4 small zucchini, sliced in 1/2 -inch pieces
1 1/2 cups sliced leeks
1 pound Italian (Romano) green beans or lima beans, or whatever you may have in your pantry kidney, black beans, navy beans . Canned is good.
1/2 cup salad
macaroni (ditalini,” Little thimbles” in Italian. A smaller cousin of elbow macaroni, ditalini is a straight smooth tubular shape.)
1 pound fresh peas, shelled
3 to 4 cups shredded white cabbage
2 teaspoons salt
1 teaspoon oregano
½ teaspoon basil
Combine water, ham, chicken, and prosciutto, and bring to boiling.
Cover and simmer 2 hours.
Strain and reserve stock; discard bones.
Bring stock to boiling and add potatoes; cover and simmer 10 minutes.
Remove cover and add celery, zucchini, leeks, green beans, and macaroni and simmer 5 minutes.
Stir in peas and cabbage and cook 4 or 5 minutes more.
Salt and pepper to taste.
Classic Eggs Benedict
The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres. And of course making the hollandaise sauce into a smooth, emulsified state.
Classic Eggs Benedict
The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres. Hollandaise sauce is luscious lemony, thick buttery make you want more sauce that is just plain good!
1 1/2 cups distilled white vinegar
2 1/2 tsp. kosher salt, plus more to taste
1 tbsp. vegetable oil
8 slices Canadian bacon
4 egg yolks
1 tbsp. plus 1 tsp. fresh lemon juice
1⁄4 tsp. Tabasco
8 tbsp. unsalted butter, melted
8 eggs, cracked into separate small bowls
4 English muffins, pulled apart by hand and toasted
Paprika or cayenne, for garnish
1. Bring 12 cups water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. salt, lower heat to medium, and bring to a simmer.
2. Combine yolks, lemon juice, 4 tsp. warm water (baby bottle), Tabasco, and remaining salt in a double boiler and slowly drizzle in butter mixing quickly to make the hollandaise. Transfer to a bowl; set aside, covered.
3. Heat oil in a 12″ skillet over medium-high heat; add bacon; cook, turning once, until lightly browned, about 3 minutes. Remove skillet from heat.
4. Add eggs to the simmering water 2 at a time, gently swirling the water around them. Cook for about 2 1/2 to 3 minutes, depending on the doneness of the eggs desired.
5. Toast the English muffin golden brown, place 1 or 2 pieces of Canadian bacon on eash side. Remove eggs from water with a slotted spoon, place 1 egg on each muffin half, top each with Hollandaise sauce and serve.