Copycat Recipes – Famous Soups!

So some of these soups I’ve only heard about, whispered, as if part of a fabled legend, the epic tastiness, the supreme awesomeness, the warmth, the… well, you get the idea. Unfortunately, I don’t see The Cheesecake Factory opening up a kosher establishment anytime soon, so the chances of me getting my hands on a bowl of their famous Chicken Tortilla Soup is pretty much slim to none.

So, my fellow kosher foodies, I have tracked down a few of the greats here below for you, from Panera, Applebee’s, Olive Garden, and yes, Cheesecake Factory. You will notice the use of items like non-dairy creamer or shredded cheese, or pareve chicken stock (made from bouillon). You can always switch items up, use real chicken stock, and then use creamer instead of heavy cream, margarine instead of butter, etc. If you have any requests, leave a comment, and I’ll try and track down the recipe for you! Enjoy!


Panera Broccoli Cheddar Soup“Panera” Broccoli Cheddar Soup

Ingredients:
1 tablespoon butter
½ onion, chopped
1 clove garlic, minced
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups pareve chicken stock
1 ½ cups coarsely chopped broccoli florets (fresh or frozen)*
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese, plus more for serving
salt and ground black pepper to taste
* Click here to learn about cleaning broccoli.

Directions:
Melt 1 tablespoon butter in a skillet over medium-high heat. Sauté the onion and garlic in the hot butter until translucent, about 5 minutes, and then set it aside. Whisk the ¼ cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually pour the remaining milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion and garlic. Simmer everything until the vegetables are tender, about 20 minutes. Stir the cheddar cheese into the soup until the cheese melts. Season with salt and pepper to taste. Serve with extra cheese on top.


“Applebee’s” Tomato Basil SoupApplebee Tomato Basil Soup

Ingredients:
1 teaspoon extra virgin olive oil
½ cup minced white onion
1 teaspoon minced garlic
2 (796ml) cans crushed tomatoes
3 cups pareve chicken broth
¾ cup heavy cream
⅓ cup minced fresh basil*
⅓ cup granulated sugar
2 teaspoons minced fresh parsley*
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
seasoned croutons, for serving
parmesan cheese, for serving
* Click here to learn how to clean basil and parsley.

Directions:
Heat 1 teaspoon of olive oil in a large saucepan over medium heat and then add onion and garlic. Sauté for about 1 minute. Add crushed tomatoes and chicken broth and bring mixture to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and let mixture cool, uncovered, for 30 minutes or so. You can let it sit for as long as an hour, if you like.

Pour approximately half of the tomato mixture into a blender. Put the lid on the blender and hold it down with a dish towel. Mixture may still be hot and you don’t want the lid of the blender to pop off. Blend on high speed for about a minute, pour the mixture into a large bowl or pitcher, then add the rest of the mixture to the blender and blend on high speed for a minute.

Pour all of the pureed tomato mixture back into the saucepan and then add the remaining ingredients. Bring the soup back up to a bubble then reduce heat and simmer for 20 minutes. Serve approximately one cup of soup with a garnish of 3 or 4 croutons on top and a sprinkling of shredded Parmesan cheese.


Olive Garden Pasta e Fagoili Soup“Olive Garden” Pasta e Fagioli Soup

Ingredients:
1 pound ground beef
1 small onion, diced
1 large carrot, sliced
3 stalks celery, chopped
2 cloves garlic, minced
2 (796ml) cans diced tomatoes
1 (540ml) can red kidney beans (with liquid)
1 (540ml) can navy beans (with liquid)
1 (680ml) can tomato sauce
1 ½ cups vegetable cocktail juice
1 tablespoon white vinegar
1 ½ teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon pepper
½ teaspoon dried thyme
½ pound (½ pkg.) ditalini pasta (or other small pasta)

Directions:
In a large pot over medium heat, brown the ground beef, until it is cooked through. Drain off most of the fat. Add the onion, carrot, celery and garlic and sauté for 10 minutes. Add the remaining ingredients, except pasta, and simmer for 1 hour.

Once the soup has been cooking for about 50 minutes into the simmering, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is just slightly undercooked. Drain the pasta, and add it to the large pot of soup. Simmer the soup for an additional 5 to 10 minutes and serve hot.


“Cheesecake Factory” Chicken Tortilla SoupCheesecake Factory Chicken Tortilla Soup

Ingredients:
1 whole chicken
1 gallon water
6 carrots (3 roughly chopped, and 3 sliced)
6 celery ribs (3 roughly chopped, and 3 sliced)
1 onion (chopped)
4 tablespoons garlic (minced)
4 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon cumin
¼ cup cilantro (chopped)*
½ (796ml) can diced tomatoes
1-2 jalapeno peppers, seeded and diced
1 cup non-dairy creamer
1 (341ml) can corn
20 corn tortillas, fresh
oil for frying
1 ½ cups non-dairy shredded cheese
* Click here to learn how to clean cilantro.

Directions:
Simmer chicken in water, with the 3 roughly chopped carrots and celery, ½ the chopped onion, 2 tablespoons of the garlic, the salt and the white and black peppers for 2 hours. Remove the chicken and allow it to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard.

Add the remaining carrots, celery, onion and garlic to the soup pot, along with the cayenne, cumin, cilantro, tomatoes, jalapeno and corn. Stir well. Remove the chicken meat from the carcass and add it to the soup in large chunks. Add the non-dairy creamer to the soup for colour and thickness.

Cut tortillas in strips and fry in oil. Put tortillas in bottom of bowl, sprinkle with non-dairy cheese and pour soup on top. Top with more non-dairy cheese and serve hot.


Panera Lemon Chicken Orzo Soup“Panera” Lemon Chicken Orzo Soup

Ingredients:
½ cup orzo pasta
¾ teaspoon olive oil
2 carrots, chopped
2 ribs celery, chopped
½ onion, chopped
1 clove garlic, minced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
8 cups chicken broth
⅓ cup fresh lemon juice
½ lemon, zested
5 ounces cooked chicken breast, chopped
½ (8 ounce) package baby spinach leaves*
½ lemon, sliced for garnish (optional)
* Click here to learn how to clean baby spinach.

Directions:
Bring a large pot of lightly salted water to a boil. Cook the orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes. Drain the pasta, and rinse it with cold water until cooled completely.

Heat the olive oil in a large pot over medium heat. Sauté and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add the garlic and stir until fragrant, about 1 minute more. Season the mixture with thyme, oregano, salt, black pepper, and the bay leaf. Let everything cook for another minute before pouring chicken broth into the pot. Bring the broth to a boil, and then partially cover the pot, reducing the heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.

Stir the orzo, lemon juice, and lemon zest into the broth and add the chicken. Cook the soup until the chicken and orzo are heated through, about 5 to 10 minutes. Add the baby spinach, stirring until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls and garnish with lemon slices.

Homemade Ketchup – And 5 Ways to Take It For a Spin!

Ketchup

So how can you have a week on condiments and not touch on ketchup? It is quintessential! Here in Canada we’re just nuts about the thick, slightly sweet treat, boasting the second highest per capita consumption of ketchup in the world, second only to Finland, (Finland?!). With that said, I really don’t know anyone that makes their own, when buying a bottle is just so convenient. However, that being said, how could I not offer up a recipe? Don’t worry though, for those of you who are not going to actually make their own (I count myself amongst you), I’ve added 5 bonus recipes below on ways to spice up your homemade or purchased ketchup! Enjoy!

Makes 3 cups

2 (796ml) cans crushed tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
¼ teaspoon cayenne pepper
1 whole clove

Directions:

Pour the crushed tomatoes into a slow cooker. Swirl ¼ cup water in each emptied cans and pour it into the slow cooker. Add the sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove. Whisk everything together to combine. Cook on high, uncovered, until the mixture is reduced by half and becomes very thick, about 10 to 12 hours, stirring every hour or so.

Once the ketchup has reduced, you can smooth the texture of the ketchup by using an immersion blender on it for about 20 seconds (optional). Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Five-Spice Ketchup:
In a small bowl, mix together 1 cup ketchup, the juice of 1 lime and 2 teaspoons of five-spice powder. Season with salt and pepper.

Curry Ketchup:
Cook ¼ cup minced onion in a saucepan with 1 tablespoon margarine until soft, about 3 minutes. To the onions, add 1 teaspoon each of curry powder and paprika, and a pinch of cayenne pepper. Cook for another minute, then add 1 cup of ketchup and ½ a cup of water. Simmer the ketchup until thick, about 25 minutes.

Spicy Peanut Ketchup:
In a small bowl, mix together ¾ cup ketchup, ⅓ cup peanut butter, the juice of 1 lime, 1 tablespoon harissa or other chili paste and ¼ teaspoon each of coriander, smoked paprika, cinnamon and cayenne.

Bloody Mary Ketchup:
In a small bowl, mix together ¾ cup ketchup, ¼ cup horseradish, 2 teaspoons hot sauce, 1 teaspoon celery salt and ½ teaspoon Worcestershire sauce.*

Jerk Ketchup:
In a small bowl, mix together ¾ cup ketchup, 2 tablespoons jerk seasoning, 1 tablespoon pineapple or peach preserves and 1 tablespoon lime juice.

* Click here to learn about using Worcestershire sauce with meat dishes.

Cioppino

CioppinoSo aside from the Golden Gate Bridge and the Cable Cars, San Francisco is known for quite a few food items. Top on my list (’cause it has it’s own jingle) is Rice-a-Roni a.k.a. the San Francisco Treat! Well, I can’t give you a recipe for something that comes in a box can I? Well, I mean I could, but it’s just so much easier to get a box of the stuff (or the kosher equivalent). So what else is SF famous for food wise? Cioppino and Sourdough Bread!

For the Sourdough, you need a starter or “mother” to start the dough from. You can make one yourself (though this takes some time and care) or buy some from a bakery store or online. Again, yeah, not much of a recipe for this blog. But Cioppino? Now we’re talking! Cioppino is a fish stew that originated in San Francisco in the 1800’s. It was developed by Italian immigrant fishermen, who after taking their catch to market, would put together a stew of whatever was left over that wound up to be this wonderful dish. Normally, Cioppino is chock full of shellfish, but this being a kosher recipe, there won’t be any in this dish. This recipe will make a huge pot of the soup/stew, as it is definitely a one-dish meal. I suggest buying some crusty sourdough to serve with it!

Ingredients

⅓ cup olive oil
6 cloves garlic
4 ribs celery, peeled
1 red pepper
1 green pepper
1 large onion, quartered
2 (2 oz.) can anchovies, drained and rinsed
1 fennel bulb, quartered, centres removed, sliced thin*
3 leeks, white/pale green parts only, sliced thin*
1 (796ml) can crushed tomatoes
2 cups dry white wine
6 cups water
4-6 bay leaves
2 good pinches saffron
2 tablespoons paprika
¼ cup tomato paste
1 tablespoon anise/fennel seeds
Good pinch red pepper flakes (optional)
4 sprigs fresh thyme*
½ pound halibut, skinned and boned, cut into 1 ½ in pieces
½ pound salmon, skinned and boned, cut into 1 ½ in pieces
½ pound snapper, skinned and boned, cut into 1 ½ in pieces
½ pound sea bass or cod, skinned and boned, cut into 1 ½ in pieces
½ pound flaked mock crab
1 large bunch flat parsley, minced*
Salt and pepper to taste

* Click here to learn how to clean these vegetables and herbs.

Directions:

In a food processor, pulse together the garlic, celery, red pepper, green pepper and onion so that it makes a coarse purée.

In a large soup pot, heat the olive oil on a medium high heat. Once hot, add the rinsed anchovies and sauté so that they start to break up. Add the pureed vegetable mix to the hot oil, along with the sliced leeks and fennel. Sauté until the leeks and fennel become translucent.

Deglaze the pot with the white wine, and then add the crushed tomatoes, water, bay leaves, saffron, paprika, tomato paste, anise/fennel seeds, red pepper flakes and thyme. Reduce to heat to medium, and allow the soup to cook covered for about 30 minutes.

Once the soup has come together, add the fish and about half of the parsley. Cover and let cook for about 10 minutes, until the fish has cooked through and become opaque. Taste for salt and pepper, and then ladle the soup into bowls, topping with the remaining parsley and served with some fresh crusty sourdough bread.

Koshari (Egyptian Rice, Lentils and Macaroni with Spicy Tomato Chile Sauce)

KoshariSo this dish is great for those that love carbs! Known as one of the national dishes of Egypt, you can find this inexpensive dish served on street carts throughout the cities. Note of forewarning, this recipe does call for multi-tasking and having several pots cooking at once, however, not much needs to be done to those pots once they are cooking away. I am also including a recipe for the spice blend used in this recipe. It is fairly simple to make and you can do it up in bulk and keep on hand for dishes that you want to add a Middle-East taste to. This recipe will serve 6, and the spice mixture in the measurements shown will make just less than half a cup of the blend, enough for this recipe and a few more dishes.

Ingredients:

2-3 tablespoons olive oil
1 ½ cups medium grain rice
1 ½ cups brown lentils
3 cups small macaroni
3 cups vegetable stock
1-2 garlic cloves, quartered
1 ½ teaspoon ground cumin
1-2 bay leaves
¾ teaspoon salt

For the Sauce:
3 tablespoons olive oil
1 medium onion, diced finely
3 cloves garlic, finely minced
1 (796ml) can crushed/pureed tomatoes
1 tablespoon baharat spice blend (see recipe below)
¼ – ½ teaspoon red chili flakes (optional)
1 ½ tablespoons red wine vinegar
Salt & pepper to taste

Crispy Onion Garnish:
3 large onions, finely sliced
Oil for deep-frying
1 (540ml) can garbanzo beans/chickpeas, drained and rinsed

Directions:

Heat the olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15-20 minutes or until the rice is cooked.

Meanwhile, rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.

Cook the macaroni according to package instructions until al dente.

To make the sauce:
Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and sauté until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chili flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.

To make the crispy onions:
Heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.

To Serve:
Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.

Baharat (Middle Eastern Spice Blend)

Ingredients:

1 tablespoon black peppercorns
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon whole cloves
½ teaspoon cardamom seeds
1½ tablespoons paprika
1 teaspoons ground cinnamon
¼ teaspoon ground nutmeg

Directions:

Heat a small skillet over medium-high heat and dry roast the whole spices/seeds (except for the paprika, cinnamon and nutmeg) until they become very fragrant, about 3-5 minutes, tossing regularly to prevent burning. Transfer them to a bowl and allow them to cool completely before grinding them in a spice or coffee grinder along with the paprika, cinnamon and nutmeg. Keep stored in an airtight glass jar.

Chicken & Sausage Gumbo

Chicken & Sausage GumboSure, you may have heard of Gumbo, but do you know where it got it’s name from? Well, we can’t be 100% sure, but we do know that the dish we know as Gumbo originated in southern Louisiana from the Creole people during the 18th century. It typically consists primarily of a strongly flavoured stock, okra, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu (Native African) word for okra (ki ngombo) or the Choctaw (Native American) word for filé (kombo). The dish is the official cuisine of the state of Louisiana. The recipe below actually uses all 3 types of thickeners, though the filé powder is optional (more for taste rather than a thickener). In my mind, 3 is better than 1! This recipe will serve about 6 people.

Ingredients:

⅓ cup and 1 tablespoon all-purpose flour
¼ cup and 2 teaspoons oil or fat rendered from cooking sausage*
2 stalks celery, diced
1 small/medium onion, diced
1 small/medium green bell pepper, diced
1 clove garlic, minced
6 ounces sausage, sliced
1 pound chicken breasts, cut into 1 inch cubes
4 ¾ cups stock (chicken, beef or vegetable)
1 ¼ teaspoons white sugar
salt to taste
2 ½ teaspoons hot pepper sauce, or to taste
¼ teaspoon Cajun seasoning blend, or to taste
1 ½ bay leaves
¼ teaspoon dried thyme leaves
½ of a 398ml can crushed tomatoes (about 200ml)
¾ cup tomato sauce
¾ teaspoon gumbo filé powder
2 ½ teaspoons oil or sausage drippings
1 cup frozen cut okra, thawed
2 ½ teaspoons vinegar

* Cook’s Note: This recipe calls for the use of sausage; you can use any type you like, though if using a raw one, I suggest either completely removing it from the casing and cooking it up like ground meat, or cooking it whole with the casing still on, then slicing it up thick and adding it to the pot later. Just be careful when stirring the dish later that if you’ve cut up the sausage that it doesn’t crumble and break up too much! Remember, save the drippings from cooking the sausage, and use it in place of oil in this recipe. It adds so much more flavour than regular cooking oil!

Directions:

Make a roux by whisking the flour and ¼ cup plus 2 teaspoons oil/sausage drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown colour. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.

Stir the vegetables into the roux, and mix in the sausage and chicken breasts. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

Bring the stock to a boil in a large Dutch oven or soup pot. Whisk the roux mixture into the boiling stock. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of filé gumbo powder at the 45-minute mark.

Meanwhile, heat 2 ½ teaspoons of oil or sausage drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Continue to simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of filé gumbo powder. Serve over hot rice.

Sausage & Chicken Jambalaya

Sausage & Chicken JambalayaThis one dish meal is great for a weeknight, and can be made as spicy or mild as you like. You can use any type of sausage that you like, though if using a raw one, I suggest either completely removing it from the casing and cooking it up like ground meat, or cooking it whole with the casing still on, then slicing it up thick and adding it to the pot later. Just be careful when stirring the dish later that if you’ve cut up the sausage that it doesn’t crumble and break up too much! This recipe will makes 6 servings.

Ingredients:

2 tablespoons oil, divided
1 tablespoon Cajun seasoning
¾ pound sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (398ml) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
1 ¼ cups uncooked white rice
3 cups chicken broth

Directions:

Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside. A lot of oil will naturally render when you are cooking the sausage, so you can use this very flavourful oil to now cook the chicken pieces in. If you find that you don’t have enough oil from cooking the sausages, you can always add a bit more oil to the pan. Add the chicken pieces to the pan and sauté them until lightly browned on all sides. Remove with a slotted spoon, and set aside.

In the same pot, sauté onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, thyme, basil and oregano. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Serve hot!

Fish Soup

Fish SoupThis is a nice alternative to chicken soup, and combines the fish course and soup course into one! All the flavour, half the work! This recipe will serve about 12 people.

Ingredients:

⅓ cup olive oil
2 medium onions, quartered
2 large leeks, white part and most of the green part, sliced*
4 stalks celery
1 bulb fennel, quartered (save the fronds for garnish)*
6 cloves garlic
1 large bunch parsley*
2 red peppers, seeded and cut in chunks
Head and tail of a large salmon, tile fish, or any other big fish, quartered, loosely but securely wrapped in cheesecloth
2 (540ml) cans crushed tomatoes
8 cups water
2 large potatoes, cut in small cubes
1 cup dry white wine
½ teaspoon cayenne, or a little more to taste
Good pinch ground cloves
3 bay leaves
1 tablespoon paprika
2 good pinches saffron
8 cups fish, cubed, about 1” size (salmon, tile or snapper)

* Click here to learn how to properly clean these vegetables and herbs.

Directions:

In a food processor, coarsely grind the onions, leeks, celery, fennel, garlic, parsley and peppers. You can do this in batches if you have a smaller processor or you find the vegetables are becoming over processed.

In a large soup pot, heat the olive oil, and then add the vegetable mixture. Sauté the mixture until the onions and leeks become translucent, about 5 to 10 minutes. Mix often so that nothing sticks and burns.

Next, add the head and tail of the fish (in the cloth), along with the tomatoes, water, potatoes, wine, cloves, bay leaves and paprika. Reduce the heat to a simmer, and let cook for 45 minutes.

Remove the cheesecloth with the fish parts in it, and then add the chopped up fish meat and saffron to the pot. Allow the soup to cook another few minutes until the chopped fish has cooked through. Adjust salt and pepper to taste, and then serve hot, garnished with a few fronds from the fennel.

Fagioli al l’uccelletto (Beans Braised in Tomato and Sage Sauce)

beans braised with tomato and sageIngredients:

1 (796ml) can cannellini beans
1 (796ml) can crushed tomatoes
3 – 5 cloves of garlic, peeled and slightly crushed
A few fresh sage leaves*
Salt and pepper
Olive oil

Directions:

Begin by making a simple tomato sauce: gently sauté a few garlic cloves and some fresh sage leaves in olive oil. When the garlic is just beginning to brown, add the canned tomatoes, and let it simmer, always on gentle heat, until the tomatoes have reduced nicely to a saucy consistency.

Add the cannellini beans, season with salt and peppers, and allow them to simmer in the tomato sauce for about 10 minutes or so, just long enough for them to absorb the flavor of the sauce. Test for seasoning, adjust if need be, and serve your fagioli all’uccelletto immediately.

* Click here to learn how to clean sage.

Italian Sausage, Peppers, and Onions

Sausage and PeppersIngredients:

8 (4 ounce) links sweet Italian sausage or other sweet/mild sausage
3 tablespoons olive oil
1 yellow onion, sliced
1 red onion, sliced
5 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 large yellow bell pepper, sliced
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 (796ml) can of diced or crushed tomatoes
⅓ cup wine or beer
½ tablespoon of corn starch

Directions:

In a large pot, add the canned tomatoes and herbs, then cook on low while preparing the remaining ingredients. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice. Add the sliced sausage and any drippings to the pot with the tomatoes.

Add the oil to the same skillet that you used for the sausages. Stir in the onions and garlic, and cook for 2 to 3 minutes. Add the peppers, and then stir in the wine/beer. Continue to cook and stir until peppers and onions are tender.

Once tender, add the vegetables to the pot with the tomatoes and sausages. Let everything simmer on low for an hour. If you find that the sauce is a bit too watery, take about 3 tablespoons of liquid from the pot and mix it with the cornstarch. Once dissolved, add this cornstarch slurry back to the pot. It will thicken up the sauce. Serve hot.

Sauce 4 – Basic Tomato Sauce

Tomato Sauce 1This is a traditional tomato sauce that I have adjusted to reflect a kosher kitchen: meaning that the salt pork and ham bone have been removed, and substituted with an equal amount of olive oil and the use of a beef marrow bone. Should you wish to make the sauce pareve, or vegetarian, you can leave out the bone all together. This recipe will make about 4 cups of sauce.

Ingredients:

4 tablespoons olive oil
2 cups onions, diced
1 cup carrots, diced
1 cup celery, diced
1 clove garlic, minced
2 (796ml) cans crushed tomatoes
4 cups veal or chicken stock
1 beef marrow bone
Kosher salt, to taste
Sugar, to taste
——– For Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems
8-10 black peppercorns, crushed

Directions:

Preheat oven to 300°F. Tie the sachet ingredients into a cheesecloth sack using a piece of kitchen twine. In a heavy, oven-safe Dutch oven, bring the olive oil up to temperature. Add the carrots, celery, onions and garlic and sauté for a few minutes until the onion is translucent but not brown. Add the tomatoes, the beef bone (if using), the stock and the sachet. Bring to a boil, cover, and transfer the pot to the oven. Simmer in the oven, partially covered, for two hours. Remove from oven. Remove sachet and bone and purée sauce in a blender or food processor until smooth, working in batches if necessary. Season to taste with Kosher salt and a small amount of sugar — just enough to cut the acid edge of the tomatoes. Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Creole SauceCreole Sauce

Creole sauce, also referred to as creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Bahamian cuisine and New Orleans cuisine sauce made by sautéeing vegetables in butter and olive oil. It is used in the American south and in Bahamas. This recipe will make about 2 cups of sauce.

Ingredients:

2 cups tomato sauce (see recipe above)
¾ cup chopped onions
¾ cup chopped celery
½ cup diced green pepper
1 clove garlic, minced
1 bay leaf
½ teaspoon dried oregano
Zest of 1 lemon*
Kosher salt, to taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste

Directions:

In a heavy-bottomed saucepan, sauté the onions, green pepper, celery and garlic until the onions are translucent, about 5 minutes. Add the tomato sauce, bay leaf, oregano and lemon zest. Bring to a simmer and cook for about 15 minutes. Remove bay leaf, season with the salt, pepper and cayenne and serve right away.

* click here for my tips on zesting lemons and other citrus.

spanish sauceSpanish Tomato Sauce

This tomato sauce with a spanish flair can also be refered to as a sofrito – which in Spanish cuisine, consists of garlic, onion, paprika, peppers, and tomatoes cooked in olive oil. While there is no paprika in this recipe, the additions of the the mushrooms and olives add a nice earthy and salty kick. This sauce is great on meats and poultry, or even just over pasta. This recipe will make about 2 cups of sauce.

Ingredients:

2 cups tomato sauce
½ cup sliced mushrooms
½ cup chopped onions
¼ cup diced green pepper
1 clove garlic, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce (or another hot pepper sauce), to taste
½ cup olives (black or green), sliced

Directions:

In a heavy-bottomed saucepan, sauté the onions, green pepper and garlic until the onions are translucent, about 5 minutes. Add the mushrooms and continue to sauté until the mushrooms are soft. Add the tomato sauce, bring to a simmer and cook for about 5 minutes. Season with the salt, pepper, Tabasco and olives, then serve right away.