Pasta Fagioli aka fazool

UPDATE: Thanks to all who buzzed this awesome recipe, It's made the top 9 www.foodbuzz.com
 
Good morning yall. I've been wanting to publish this recipe for quite some time, but it seems life and work have really gotten in the way. If you've never had pasta fagioli and you call yourself a connoisseur of Italian cuisine you are a total fraud! This soup epitomizes Italian comfort food. It's a delicious dish with modest ingredients and humble beginnings.  Pasta fazool as it's called in the U.S. is one of my all time favorite soups and literally means pasta and beans. While I was writing this recipe I was blogging about the process. I promised Tess from Slow Cooking Kitchen I would let her know as soon as it was ready. This is for you Tess! 
INGREDIENTS: 
1tbs butter
1tbs evoo (olive oil)
2 carrots chopped
2 celery chopped
1 large onion chopped
4-6 cloves of garlic - thinly sliced or minced 
1/2 sprig fresh rosemary - chopped
5 sprigs fresh thyme - separate leaves
1 bay leaf
2 pinches of dried oregano
1 can pureed san marzano tomatoes
1/2 cup water - to rinse the can of tomatoes
1 quart chicken or veg stock (4 cups)
1 can kidney beans - rinsed & divided  
1 can ramano beans - rinsed & divided
1 cup (spelt) Tubetti rigati - small pasta or whatever small pasta you like
parmesan rind + 1/2 cup grated - more for serving
PREP: Chop all veg. Puree the tomatoes - just place immersion blender into the can and slowly pulse until smooth. For beans puree 1/2 before adding to the soup (this creates a beautiful creamy texture). 
COOK: In a large soup pot add butter and evoo and begin to sautee onion & garlic. After 5 mins add the fresh and dried herbs + a pinch of s&p. After another minute or so add the carrots and celery. Cook down for another 5 mins before adding tomato puree, water, stock & parmesan rind. Bring mixture to the boil (about 8-10 mins). Then add your pasta and cook covered for 5 mins. Oncover and add all of the beans (pureed and whole). Cook on a low simmer for another 10 mins or so. Add parmesan and enjoy. 
SERVE: With a drizzle of good quality evoo, a sprinkle of parmesan and crusty bread! YUM

All time favorites - Grilled Cheese & Creamy Tomato Soup

Who doesn't love a gooey grilled cheese sandwich served alongside velvety tomato soup? These two are the ultimate comfort duo for kids of all ages. I always feel my guests excitement when I tell them their all time favorite combination is being served. Such a perfect pair was the only way to start off my best friend Haley's staguette party, I catered a few months back. Haley loves comfort food and I knew she would be thrilled to have a smorgasbord of all her favorite delights at her pre wedding soiree. I'll post the rest of the menu another time cause I know you're curious to know how you could follow up with such a strong opening act - but I did! Just as a teaser I'll tell you there was Moroccan meatballs, mac and cheese, mini spanakopita quiche and more...


Creamy Tomato Soup (adapted from Chuck Hughes)  INGREDIENTS:
about 4 cups fresh tomatoes (vine ripe are best) - chopped
2 cloves of garlic - chopped
1 cooking onion - chopped
2 tbs butter
1tsp dried thyme
1/2 tsp red pepper flakes (optional)
parmesan rind (optional)
2-3 tbs brown sugar
1/2 cup butter milk
1/2 cup water
drizzle olive oil
s & p - to taste


COOK: Sautee onion and garlic in 1 tbs butter and olive oil until translucent, then add in tomatoes, thyme, sugar, salt and pepper. Continue to cook for another 5 min then add in water and parmesan rind - simmer for 25 - 30 mins. Discard the rind and blend the soup until smooth. Then strain through sive to remove the seeds and skins. Transfer back to a clean pot (keep off the heat) whisk in rest of the butter & buttermilk.
SERVE: For me the only way to serve this soup is alongside an old school grilled cheese sandwich. In other words butter slathered, grilled in panini press, orange cheddar cheese oozing off the sides. It's the simplest things in life that are always the most rewarding...right?

Farmers Pie - Like Shepherds pie with more vitamins!

Following in the theme of the National Post article I thought todays recipe would be a perfect follow up to creative comfort food. Cold weather always makes me feel like comfort food and Shepherds pie definitely one of those dishes. Shepherds or Cottage pie is a delicious stick to your ribs classic. It's usually made up of minced beef or lamb buttery mashed potatoes and can sometimes include chopped carrots, green peas or sweet corn.  I've created my own version using a carrot puree and tons of veggies topped with broccoli confetti. 
INGREDIENTS: 
ground lamb - about 1-1 1/2 pounds
4 carrots - peeled and rough chopped 
small cooking onion - finely chopped
2 garlic cloves - minced
red pepper - finely chopped
green pepper - finely chopped 
1/2 cup corn - kernels 
broccoli tops - just the tips cut off
dijon mustard - 2 tsp
thyme - dry or fresh about 1 tbs
mint - dry or fresh about 1 tbs
pinch of cinnamon 
drizzle olive oil 
s &p to taste 
1/2 cup beef/ veg stock or water
PREP: chop all veggies. Pre heat oven to 350. 
COOK: 
For carrot puree: in a small pot simmer carrots in about 1/2 cup of liquid until the carrots are soft. You can use beef/ chicken or vegetable stock - water is fine as well. When carrots are soft puree with 1tsp of dijon mustard until smooth with immersion blender, or cuisinart. Add more liquid if mixture is to thick. A tsp of butter can also be added if you're not counting calories. 
* sweet potatocan be substituted for carrots if you prefer. 


For meat mixture: In a large pan heat olive oil and sautee onions until translucent, add garlic peppers and corn a pinch of s&p. Cook for about 5 mins until tender. Remove from heat, and place in a separate bowl. Heat the pan until medium high and  add ground lamb. With a wooden spoon or heat resistant spatula begin chopping the meat so that it doesn't clump together when cooking. Add a pinch of s&p, then thyme and pinch of cinnamon (if using fresh mint ad at the very end of cooking, if using dry add now). continue to cook until all the pink is out of the meat. Remove (pour out) excess fat from the pan before adding cooked veggies to the mixture. 


To assemble: In a baking tray or individual ramekins place meat mixture on the bottom, then a layer of carrot puree and broccoli confetti on top. Bake for 20 mins until golden on top.