Here is the recipe for the delicious soup I mentioned. I will write it as it is written in the cookbook Elodia Regante's Italian Immigrant Cooking. Please note that I used canned beans, yet Elodia says that using the dried beans enhances the flavor that much more! (can't imagine how! it's so good!) Also, I definitely make this with the sauteed sausage mentioned at the end, (variations). I hope you enjoy this one - I love it the day after as well! Joanie
This recipe came from Foggia, Italy, where Mammanon came from. It's the Neapolitan way of cooking the dish.
PASTA E FAGIOLI
* I used canned beans and tomatoes so I didn't need to soak the beans overnight.
1/2 pound cannellini beans (white kidney beans) or canned (drain them!)
1/2 pound ceci beans (garbanzo) or canned (drain them!)
1/4 cup olive oil
2 tablespoons minced garlic
1 large onion, chopped
2 stalks celery, chopped
1 pound ripe tomatoes, chopped (I used canned!)
4 cups chicken or veggie broth (I used chicken broth)
1/2 tsp. oregano
2 large bay leaves
1 tsp. salt
1/2 tsp. pepper
1/2 pound spaghetti (broken into 1 inch pieces)
In a large pot, combine the two types of beans, cover with a couple of inches of water and soak overnight. I used canned, so this didn't apply to me.
The next day, drain the beans, cover them in fresh water, and bring to a boil.
Lower the heat and let simmer for 1 hour. (Since I used the canned beans, I just added the drain beans to the olive oil, garlic, onions etc. )
Add the olive oil, garlic, onions, celery, tomatoes, and their juice, another 2 cups of water and the broth. Bring again to a boil. Add the oregano, bay leaves, salt, and pepper. Turn down the heat and let simmer for 1 hour.
Fill another large pot with water and bring to a boil. Add 1 tsp of olive oil and the spaghetti pieces. cook the spaghetti al dente, drain, and add to the simmering soup just a few minutes before you are ready to serve. Serve in soup bowls with a nice loaf of Italian bread, and always put some crushed hot red peppers on the table. (some people like this soup with a little zest!) SERVES 4
Variation **** highly suggested!
You can put meat in this dish, and sometimes, particularly on a cold day, add italian sausage. Simply cut 1 or 2 pounds of the sausage into small pieces. Rinse a skillet and leave in the moisture. Saute the sausage pieces until lightly browned and add to the soup when it is about half way done. The sausage will give the soup a nice, rich flavor.
bon appetit! :) Joanie
I do love this rich little cookie with a cup of tea. Every Christmas I make these for my cookie sharing party. It happens to be one of my personal favorites. I love the little bit of eggnog cream that is piped on to the top of this cookie. I got the recipe back in 1997 in a cookie magazine. :) Joanie
Eggnog Thumbprints
Dust these delicious cookies as you would their namesake holiday drink~ with a sprinkle of ground nutmeg.
2/3 cup butter or margarine
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts
1/4 cup butter or margarine
1 cup sifted powdered sugar
1 teaspoon rum or 1/4 teaspoon rum extract (I used the extract bc that's what I have)
1 to 2 teaspoons of milk
ground nutmeg
Beat the 2/3 cup butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/8 teaspoon nutmeg; beat till combined. Beat in egg yolks and vanilla. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. If necessary, cover and chill dough about 1 hour or until easy to handle.
Shape into 1-inch balls. Roll balls in egg whites, then in chopped walnuts. Place 1 inch apart on lightly greased cookie sheets. Press centers with your thumb. Bake in a 375 degree oven for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.
For Filling, beat the 1/4 cup butter until softened. Add powdered sugar and beat until fluffy. Beat in rum or rum extract and enough milk to make of spreading consistency. Spoon or pipe (I pipe) about 1/2 teaspoon filling into center of each cookie. Sprinkle with nutmeg.
Makes about 40.
Ladies~ This is worth your while to make. Super tasty and a real heart warming casserole. I prepped it this morning and it's just waiting to be baked off on this rainy, damp day! Oh so good! I made some changes that I will come back and add asap. You can break the prep into 2 days by making potatoes one day, and or shredding the veggies up. I put it all together and then baked it later the next day. Everyone really loved it...it is comfort food to the max, and the mushroom gravy just put it over the top. Hope you consider trying it. It is now a regular on my menu! :) Joanie
Shepherd's Pie with Mushroom Onion Gravy
Recipe courtesy Sunny Anderson, 2008
Prep Time:
30 min
Inactive Prep Time:
hr min
Cook Time:
30 min
Level:
Easy
Serves:
8 servings
Ingredients
2 pounds russet potatoes, washed, peeled and cut into
chunks, (I am sure you can use the potatoes in a tub or box)
1 clove garlic, smashed
Salt
6 tablespoons butter
1/2 cup heavy cream (I omitted this, and just used milk)
Freshly ground black pepper
2 tablespoons vegetable oil
1 1/2 pounds ground beef (85 percent lean)
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper (I did not use)
2 tablespoons tomato paste
1/2 cup low-sodium beef stock ( you can use bullion cubes too)
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Shepherd's Pie with Mushroom Onion Gravy
Recipe courtesy Sunny Anderson, 2008
1/2 large onion, finely chopped
1 red bell pepper, julienned (did not use)
2 zucchini, julienned (shredded these)
2 carrots, peeled and grated (I shredded these too)
1 teaspoon Hungarian hot paprika, plus more for garnish
4 ounces Havarti cheese, grated ( I used a light sprinkle of mexicheese)
Mushroom Onion Gravy, recipe follows
Directions
Preheat oven to 375
degrees F.
In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by
1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high
and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash
together with 3 tablespoons of the butter and the heavy cream (or milk) . Season with salt and
pepper, to taste, and set aside.
In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil.
When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and
pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a
few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In
the same pan, add remaining butter and oil and saute onions until almost tender, then
add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10
minutes. Remove from heat.
To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack
in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the
cheese and press down. Next, add the sauteed vegetables and top with the mashed
potatoes, spreading out with a spatula or the back of a spoon to even out and to form
decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or
until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.
Mushroom Onion Gravy:
Ingredients
1/2 large onion, chopped
8 ounces white button mushrooms, sliced ( I only had canned)
3 tablespoons oil
3 tablespoons all-purpose flour
1 cup red wine ( I just used more broth bc I did not have the wine)
2 cups beef broth
Salt and freshly ground black pepper
Directions
In a medium saucepan over
medium heat, saute onions and mushrooms in oil until tender and mushrooms release
their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in
wine and then the broth. Simmer until thickened and season with salt and pepper, to
taste.
