Happy Wednesday, Travelers! How is the weather where you are? Here in Portland, it is cool and rainy. On days such as this, a nice light soup is a pleasant treat. The recipe I am sharing today comes from the northeastern Veneto region of Italy. It is a very simple recipe for a rice and cauliflower soup, sure to satisfy your hunger. Take a trip to Venice and experience the delicious cuisine for yourself, any time of the year!
Riso e Cavolfiore Zuppo (Rice and Cauliflower Soup)
¾ lb cauliflower
¾ c short grain rice
½ fresh grated parmesan (or more, if you like)
1 tbsp butter
½ tbsp butter
1 tbsp olive oil
1 ½ beef broth (or vegetable broth, if you prefer)
Salt and pepper to taste
Cut florets from the cauliflower stalk, washing and drying thoroughly.
In a large skillet, heat the olive oil and half tbsp butter over medium heat and sauté the florets. Sprinkle with salt, pepper and four tablespoons of broth, cover and gently simmer for about 8 minutes.
In a large stockpot, bring the broth to a boil. Once boiling, add rice and cauliflower and simmer over low heat until rice is tender, approximately 35-40 minutes. Add the tablespoon of butter and parmesan.
Guten Tag! The sunshine and warm spring breezes bring to mind ways to enjoy the great outdoors. Today in Portland, Maine we have perfect weather for a picnic, and you can’t have a picnic without potato salad! Let’s take a trip to Germany for our recipe of the week, German potato salad!
German Potato Salad
1 tsp paprika
1 tsp brown mustard seeds
1 ½ tbsp sugar
1 tsp salt
2 tbsp chopped fresh parsley
1 ½ lbs new potatoes
½ small onion, chopped finely
½ lb bacon
1 tsp mustard
½ c cider vinegar
¼ c water
In a pot with just enough water to cover your potatoes, bring potatoes to a boil. Reduce heat and simmer for about 30 minutes or until tender. Drain, allow potatoes to cool the peel and cut into chunks.
Meanwhile cook bacon until crisp then crumble into small pieces.
In bacon grease, cook onion until tender.
In a large bowl combine mustard, mustard seeds, vinegar, sugar, salt and water. Add potatoes, bacon and onion. Sprinkle the top with paprika and parsley and serve hot or cold.
Portugal is a lovely country to visit, no matter which season you go; although (in my opinion) the best time to visit is in late spring and the early autumn. During these times, the weather is pleasant and warm, not blistering hot, and the throngs of tourists have either not arrived or else most of them have left for the season.
Let’s take a trip to Lisbon to get this week’s recipe for a Portuguese favorite – Kale Soup. This is a nice, light soup that, can be enjoyed any time of year.
Portuguese Kale Soup
1 tsp ground cumin
1 tbsp olive oil
6 c beef stock (if you are vegetarian, this can be substituted with vegetable stock)
6 oz chopped chouriço (Portuguese spicy sausage) or chorizo (this can be substituted with soy chorizo)
¾ c diced tomato
1 ½ tbsp finely minced garlic
1 c kidney or lima beans (optional)
1 bunch Portuguese Kale, center stalk (rib) removed, julienne cut
3 tbsp chopped fresh parsley leaves
3 tbsp chopped fresh thyme leaves
3 bay leaves
½ c diced carrot
½ c diced turnip
¾ c chopped onion
2 large potatoes, cubed
Bring 8 cups of salted water to a boil and add diced potatoes. Cook 8-10 minutes or until tender, drain and then set aside.
In a 5 qt. stockpot, heat oil over medium high heat. Add turnips, garlic, carrots and onion and cook for about 5 minutes until vegetables are softened. Add the bay leaves, parsley, thyme, kale and chouriço and mix well. Cook for a few minutes and then add stock, beans, cumin and tomatoes. Bring soup to a boil and then reduce heat to low. Simmer for about 30 minutes, add the potatoes, and allow simmering for another 10 minutes.
Rome is not only famous for the Vatican and other landmarks; it is also one of the most fabulous places in the world to dine. After all, a meal in Italy is not just a meal, it is an experience. When you visit a restaurant while on a trip to Rome, you will not feel as though you are being rushed out of the restaurant. On the contrary, staff treat their guests as family. You are expected to take your time and enjoy your surroundings, your company and of course, your feast of wine and good food.
Today I will share a simple recipe for a traditional Roman dish – Spaghetti Aglio Olio e Peperoncino.
Spaghetti Aglio Olio e Peperoncino
16 oz spaghetti
2 fresh hot peppers
2 minced garlic cloves
1 tbsp fresh chopped Italian parsley
1 tsp fresh oregano
1 tsp fresh basil
5 tbsp olive oil
2 tbsp breadcrumbs
Grated Parmiagiano
Add spaghetti to 6 quarts of lightly salted boiling water. While pasta is boiling, heat olive oil in a sauté pan and cook garlic and peppers (whole) until the garlic changes shade. Add fresh herbs and breadcrumbs, cook for about 30 seconds. Turn heat off, and allow the garlic to continue to brown just slightly, but do not allow the garlic to burn or get too brown!
Drain spaghetti; add to sauté pan. Mix well and sprinkle Parmigiano cheese to your liking.
