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White Bean Soup with Bacon and Escarole
White Bean Soup with Bacon and Escarole
INGREDIENTS
DIRECTIONS
Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.
Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more.
Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more if using dried beans or cook 10 minutes more if using canned beans.
Stir in escarole. Cook 2 minutes. Season with salt and pepper.
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Asian Pear Crumble
Asian Pear Crumble
INGREDIENTS:
DIRECTIONS:
Preheat the oven to 350º. Peel and core the pears and then slice them about 1″ thick. Put the slices into a bowl waiting with the juice of half a lemon making sure that each new addition is coated in lemon juice.
In a bowl combine the flour and sugar. Add the cinnamon and salt. Add the cubed butter and combine. I like to use a pastry blender. You can also use a food processor or a mixer. You want larger bits of butter than you would for a pastry crust. Pearl size.I used a smaller baking dish wanting just to make enough for my family to eat dessert with none left over. If you want to make this for more people, double the crumble recipe and use a whole lemon.
Pour your fruit into the baking dish and cover it with the crumble topping. Bake for 30-40 minutes or until it is golden and bubbly.
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Shanghai Noodles with Chicken, Bok Choy and Leeks
INGREDIENTS:
DIRECTIONS:
Boil the noodles
Bring a large pot of water to a boil over high heat. Separate the strands of noodles, drop them into the boiling water and boil for 2 minutes. Drain, rinse under cold running water and drain again. Toss the noodles with the sesame oil and set aside.
Stir-fry the vegetables
In a wok or large fry pan over high heat, warm the peanut oil. Add the garlic and ginger and stir until fragrant, about 10 seconds. Stir in the red pepper flakes, bok choy, carrot and the white portion of the leeks or green onions. Stir-fry the vegetables until the bok choy wilts, about 2 minutes.
In a small bowl, stir together the broth and oyster sauce and set aside.
Stir-fry the noodles
Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Stir in the light green portions of the green onions and serve immediately. Serves 4.
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