BETTER LATE THAN NEVER…

Woo-Hoo!  I stuck to my guns and did not let my commitment slide into oblivion.  The holiday season kept me busy for a bit but I’m back in the kitchen “soup’n it up”.

Technically, (as I write this) I am behind by only one soup.  Unfortunately, that statistic will repeat itself come Monday as week/soup #8 will begin.  Nonetheless, I am on a serious soup mission.  And dare I say proud of myself for not giving in to the holiday chaos and just throwing this project out the door.  Truth be told, I am really enjoying every aspect of this project.  And to boot, some seriously delicious soups!

This week’s soup proved to be a simple and easy one as well.  Not too many ingredients or time to complete.  And lucky for me, I had some of the stock I made for last weeks soup in the fridge.

The recipe comes from one of my favorite cookbooks:  Williams-Sonoma “Soup”.  If you are not familiar with either this book or the company Williams-Sonoma, at some point, take a moment to check them out.  They are awesome!  Everything I have ever purchased from them has become an essential tool in my kitchen – absolutely everything!

THE DINNER MENU ~

• Broccoli-Leek Soup w/Garlic Croutons
• Green Salad

3.50 / 5 STARS - A tasty & hearty vegetable soup.

 ~ RECIPES ~

WILLIAMS-SONOMA “SOUP” / by Diane Rossen Worthington / Williams-Sonoma Collection Series / Simon & Schuster / 2001

BROCCOLI-LEEK SOUP / page 36

• 2 tablespoons olive oil
• 2 leeks, including tender green parts, finely chopped
• 1 1/2 lb broccoli, trimmed, florets and stalks cut into 1-inch pieces
• 4 cups chicken stock or prepared broth
• salt and freshly ground white pepper
• 1/4 cup sour cream or plain yogurt
• Garlic Croutons for garnish (page 72)
• 2 tablespoons finely chopped fresh chives

In a large saucepan over medium heat, warm the oil.  Add the leeks and sauté until softened, 3-5 minutes.  Add the broccoli and continue to sauté, stirring frequently until slightly softened, about 2 minutes longer.

Add the stock and bring to a simmer over medium heat.  Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15-20 minutes.  Remove from the heat.

In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan.  Alternatively, process with a handheld blender in the pan until smooth.  Return the soup to medium heat and reheat gently.  Season to taste with salt and white pepper.

Ladle the soup into warmed bowls and garnish with the sour cream, croutons, and chives.  Serve immediately.

Makes 4 Servings.

CLEANING LEEKS:

Because they are grown in loose, sandy soil, leeks often have grit lodged between their tightly packed leaves.  To clean a leek, trim off the roots and the tough, dark tops of the leaves.  Peel away the outer layer from the stalk and discard.  Halve or quarter the leek lengthwise.  (If the leek will be served whole, leave the root end attached and cut only three-fourths of the way down from the green top.)  Rinse well under cold running water, pulling the layers of leaves apart slightly to wash away all of the grit.

GARLIC CROUTONS / page 72

Remove the crusts from 4-6 slices coarse country bread, each 3/4 inch thick.  Cut the slices into 3/4-inch cubes.  In a frying pan over medium-high heat, combine 1/3 cup extra-virgin olive oil and 4 cloves garlic, sliced lengthwise.  Fry until the garlic turns brown, about 4 minutes.  Do not allow it to burn.  Using a slotted spoon, scoop out and discard the garlic.  Add the bread cubes to the pan and fry, stirring often, until golden brown on all sides, about 5 minutes.  Transfer to paper towels to drain.

NOTES & CHANGES ~

All ingredients used were organic except for the bread, which was all natural.  The chicken stock was homemade.

I also added (roughly) 3 extra cups of chicken stock to get it to the right consistency.  Depending on your preference of thickness desired add more stock accordingly.  Just be sure to set aside a few a extra cups than the original recipe calls for.

Careful when seasoning with the salt & pepper – pay heed to using small gradual amounts.  Excess pepper can cause the flavor of the leeks to be too pungent.

The bread was a “Three Cheese Semolina” that I purchased from Whole Foods Market.   It was a nice alternative that made the croutons all the more special.  I used 1/4 cup of olive oil (instead of the recommended 1/3 cup) for the 4 slices of bread I cut up.  I would suggest using the 1/3 cup for 6 slices of bread.  I also added a little organic no-salt seasoning into the pan while frying the bread for that added “zesty”.

WILLIAMS-SONOMA COLLECTION SERIES

This is a series of 31 cookbooks by Williams-Sonoma featuring a collection of recipes and tips on specific types of food/cooking.  Published by Simon & Schuster they are as follows:

1. SEAFOOD / May 2005
2. FRUIT DESSERT / May 2005
3. SAUCE / October 2004
4. STEAK & CHOP / October 2004
5. SOUP & STEW / October 2004
6. AMERICAN / October 2004
7. FRENCH / April 2004
8. MEXICAN / April 2004
9. ITALIAN / April 2004
10. ASIAN / April 2004
11. MUFFINS / November 2003
12. COOKIES / November 2003
13. CHRISTMAS / November 2003
14. CAKE / November 2003
15. BREAKFAST / May 2003
16. PIE & TART /May 2003
17. ICE CREAM / May 2003
18. ROASTING / November 2002
19. BREAD / November 2002
20. RISOTTO / November 2002
21. POTATO / November 2002
22. DESSERT / May 2002
23. FISH / May 2002
24. SALAD / May 2002
25. GRILLING / May 2002
26. VEGETABLE / May 2002
27. PASTA / November 2001
28. HOR D’OEUVRE / November 2001
29. SOUP / November 2001
30. THANKSGIVING / November 2001
31. CHICKEN / November 2001

Both new & used copies of these cookbooks can easily be found on-line either at Amazon or Barnes & Noble.  I have found all of the books that I own from this series to be filled with a wonderful array of recipes and would highly recommend any of them for your cooking library.

WILLIAMS-SONOMA

Founded in 1956, Williams-Sonoma, Inc. is the premier specialty retailer of home furnishings and gourmet cookware in the United States.  Our brands are among the best known and most-respected in the industry. We offer high-quality, stylish products for every room in the house: from the kitchen to the living room, bedroom, home office and even the hall closet.

The first Williams-Sonoma store opened in 1956, selling a small array of cookware imported from France. Since then, the brand has expanded to hundreds of products from around the world, more than 250 stores nationwide, a direct-mail business that distributes millions of catalogs a year, and a highly successful e-commerce site. What has never changed is Williams-Sonoma’s dedication to customer service and strong commitment to quality.

What more can I say but that “I love, love, love” this store.  They have such an amazing selection of top quality kitchen/cooking fare.  If ever you find yourself looking for that special tool or just a good quality cooking utensil – please give them a look-see.

GREEN SALAD / my own version

• Organic Romaine Hearts
• Organic carrots, shaved
• Organic cucumber, sliced
• Organic Bartlett pear, sliced
• Parmesan cheese, shaved
• Organic dried seeds, nuts & fruits

Serve with your dressing of choice.

This was a very satisfying meal to partake of.  The croutons were a unique change of pace from fresh bread – adding to its heartiness.  Some homemade bacon bits sprinkled on top would have put this one right over the edge of WOW! 

I also think that this soup would be a great accompaniment to a charcuterie plate of various cheeses, meats, fruits, olive & pickles as well.  Throw in a dry white wine such as a good Chardonnay or Pinot Grigio and Boo Yah – a dining experience to be certain!

If you a looking for a filling vegetarian dish – this is a great choice.  To seal the deal for a totally vegetarian dish substitute the chicken stock for a sturdy vegetable stock.

Now back to the kitchen to continue the mini marathon of soup-age…

SIMPLICITY…

The state of being simple, uncomplicated, or uncompounded (Merriam-Webster).  That is the essence of this soup – simplicity at its finest – just a few key ingredients, a little bit of time and ”ta-dah” a delicious bowl of love. 

This recipe was a pleasant surprise for sure.  It was chosen out of necessity to make use of an older “skinny” chicken we had in the freezer.  One that I knew would make a good stock and possibly supply me with a bit of cooked chicken to use in the soup.  Mission accomplished on both counts.

THE DINNER MENU ~

• Chicken Stellette Soup
• Fresh Baked Multigrain Baguette
• Chevre Goat Cheese
• Chardonnay Wine

4.75 | 5 STARS – Simply fabulous!

~ RECIPES ~

SOUP – superb ways with a classic dish / contributing editor:  Debra Mayhew / 2004

• More than 200 delectable soups in one full-color collection – delicious inspiration at your fingertips
• A world-wide selection of enticing soups from classic French Vichyssoise to Hungarian Sour Cherry; from Thai Hot and Sour Prawn to hearty Italian Minestrone and from spicy Indian Beef and Berry to American Creamy Oyster Soup
• Soups of all styles, including chilled, creamy, rich, exotic, spicy, fruity, hearty and lavish
• A comprehensive introduction includes step-by-step recipes for creating the perfect stock and suggests garnishes for a professional finish
• Over 750 color photographs

CHICKEN STELLETTE SOUP / page 32

Easy and quick to prepare, especially if you have a good stock in the refrigerator or freezer, this light, clear soup is attractive to the palate and the eye.  (Serves 4-6)

• 3 3/4 cups chicken stock
• 1 bay leaf
• 4 scallions, sliced
• 3 cups sliced white mushrooms
• 4-ounce cooked chicken breast half
• 1/2 cup small soup pasta (Stellette)
• 2/3 cup dry white wine
• 1 tablespoon chopped fresh parsley
• salt and freshly ground black pepper

1.  Put the stock and bay leaf into a large saucepan and bring to a boil.  Add the sliced scallions and mushrooms.

2.  Remove the skin from the chicken and discard.  Slice the chicken thinly.  Add it to the soup and season to taste with salt and pepper.  Heat through for 2 to 3 minutes.

3.  Add the pasta to the soup, cover, and simmer for 7 to 8 minutes until the pasta is al dente.

4.  Just before serving, add the wine and chopped parsley.  Heat through again for 2 to 3 minutes.  Pour into individual soup bowls and serve at once.

Now on to the not so simple part…   Stellette Pasta

At first, I thought pasta – SWEET, super easy to find.  Silly me!  I was able to find a large variety of different shapes of pasta, including (finally) “Stellette”, but locating this particular shape of pasta proved not so readily available. 

My local grocery store topped the gourmet spot this time as they actually had “Stellette” on their shelves.  I could only find (easily, that is) one variety of star shaped pasta (Stellette) made by De Cecco online at Pennsylvania Macaroni Company and Amazon.  Nonetheless, it’s worth hunting this one down just for authenticity’s sake.  It really is a pretty pasta.

STELLETTE PASTA ~

The Cook’s Thesaurus - http://www.foodsubs.com/PastaSoup.html

stelle = stellette   Pronunciation:  STAY-lay   Notes:   These small star shapes are a type of Italian soup pasta.  A smaller version is called stellini.    Substitutes:  ditalini OR tubettini OR tripolini OR stelle OR other soup pasta

~ . ~

 FoodInfo.net – http://www.food-info.net/uk/products/pasta/shapes.htm#stellette

Name:  Stellette

Synonyms:  Stellettine, Stelle, Astri, Fiori di Sambuco

Description:  Short-cut pasta, suitable for vegetable or thin soups

NOTES & CHANGES:

The stock for this soup was my standard homemade version.  Whole chicken, veggies, spices, & water – simmered, clarified and fat removed.  The cooked chicken was then used for the soup.

I opted to use Orzo pasta in lieu of Stellette as it was the only organic “small pasta” I could readily find.  Mind you I capitulated heavily in both stores that I visited over which pasta would be privilege enough to make it into the pot.  But when it came down to it I could not deviate from my devotion to “organic”.  I strongly believe we must all try to support those who strive to offer us just “good” food.

The wine was a 2007 Chardonnay from Green Bridge Vineyards, San Martin, CA – Certified Organically Grown.  Delicious!  And it should be noted that I am not a white wine fan.  I couldn’t find them on the web but I purchased this bottle from Whole Foods Market and following is what was on the back of the label:

“Our family, now in its third generation, has been growing grapes, raisins and other fresh produce in California for over 50 years.  Our first vineyard was certified organic in 1988 and we have continued to expand our natural farming practices.  We believe in working with nature to produce full flavored wines, of superior quality.

The Green Bridge Chardonnay is golden in color with aromas of melon and a hint of the tropics.  Balanced by oak and vanilla, the finish is smooth and creamy.  Enjoy with halibut, pastas with cream sauce, or grilled poultry.”

PRODUCED & BOTTLED BY GREEN BRIDGE VINEYARDS SAN MARTIN, CA

CERTIFIED ORGANIC BY CLAIFORNIA CERTIFED ORGANIC FARMERS

At the very least this wine is worth the search - believe me when I tell you I don’t normally rant, nor rave, about white wine but this one is worthy!!!

The Chevre Goat Cheese was a Trader Joe’s label.  It was a light, simple spread for the bread and a perfect compliment with the soup & wine.  Just good cheese!

The baguette was store bought to aid in the quick preparation of this meal.  Had I more time I would have made a fresh loaf.  Nonetheless, the multigrain was a nice change of pace and tasty to boot – not to mention a good source of fiber with all those grains and seeds.

This soup is a winner for that quick dinner fix.  Synchronicity in simplicity…

WHO KNEW…

That tomatoes and oranges were so fabulous together.  This soup came on to my radar at the suggestion of a sweet friend who might possibly love good food more than I do.  It is one of the many amazing creations from a wonderful deli here in P-town by the name of Elephants Delicatessen.  I was so pleased to find it on the internet and that they had made their recipe available to the public (thank you Elephants).  It is hands down delectable.

If you live in Portland and haven’t already discovered Elephants I highly suggest you do.  Not only do they have a magnificent store but they also have a fantastic catering service, as well as, offering delicious sack lunches (delivered – no less).

Naturally this soup just beckoned to be served with its “best friend” the American classic grilled cheese sandwich – absolutely perfect compliment.  If you are a tomato soup fan you MUST make this soup; you will not be disappointed!

THE DINNER MENU ~

• Elephants Tomato Orange Soup
• Grilled Cheese Sandwich
• Simple Green Salad

5.0 | 5 STARS – Unbelievably incredible soup!!!

~ RECIPES ~

ELEPHANTS TOMATO ORANGE SOUP – Elephants Delicatessen / Portland, OR

• 1/2 cup unsalted butter (1 stick)
• 1/2 medium onion, diced
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon baking soda
• 1/2 teaspoon dried thyme
• 1 cup fresh orange juice
• 1/2 cup heavy cream

In a sauce pan, melt butter; add onion and sauté until translucent.  Add tomatoes, salt, pepper, baking soda and thyme.  Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.

Purée in a food processor or blender; strain through a sieve or food mill.  Return to saucepan and stir in orange juice.  At this point, the soup can be refrigerated until ready to serve.

At serving time, add the whipping cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary.  Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.

NOTES & CHANGES:

As per my ususal, all the ingredients were organic for this one.  I used fresh squeezed oranges for the juice – not store bought orange juice.

I also used my stick blender directly in the pot and did not find it necessary to have to run the soup through a food mill or sieve as the recipe suggests.  It was perfect (as is) after the stick blender did its magic.

I did make this soup the night before serving it – with the heavy cream included.  I really wanted all the ingredients to have an opportunity to do the dance of love and meld together – and dare I say “they did”.  Did I mention that this soup was amazing?

GRILLED CHEESE SANDWICH / The Fannie Farmer Cookbook – 13th Edition / by Marion Cunningham / Bantam Revised Edition, August 1994 / page 414

A perennial favorite:  soft melted cheese and pressed buttery toast.  (1 Sandwich)

• 2 slices Cheddar, American, or Swiss Cheese
• 2 slices white bread
• 2 tablespoons butter

Put the cheese between the slices of bread.  Heat 1 tablespoon of the butter in a skillet or grill and when it is melted add the sandwich.  Gently press down with a spatula once or twice during the grilling.  When one side is golden, add the remaining tablespoon of butter, turn the sandwich over, and brown.

THE FANNIE FARMER COOKBOOK – The cookbook America has turned to for nearly a century…

Since 1896, when Fannie Merritt Farmer published the first Boston Cooking School Cook Book, it has been the culinary bible for generations of American cooks.  Over the years, The Fannie Farmer Cookbook, as it came to be called, has been periodically updated and has become a perennial classic.

Gifted chef, food columnist, and author Marion Cunningham edited the first complete revision of this wonderful cookbook in the 1980s.  Now she brings a lifetime of skill and her expert knowledge of American tastes in the 1990s to this expanded edition of The Fannie Farmer Cookbook.

Its impressive 1,990 recipes include not only Old-Fashioned Beef Stew, New England Clam Chowder, Chicken Jambalaya, Gingerbread, and Apple Pie but Crudités with Aioli, Enchiladas with Chicken and Green Sauce, Springtime Shrimp with Cashews, Crusty French Bread, Tuscan Bean and Tuna Salad, Turkey Breast with Sage Stuffing, and hundreds of other luscious desserts, warm breakfast rolls, innovative appetizers, and irresistible entrees you and your family will savor for years to come.

FANNIE FARMER / Women’s History - About.com / by Jone Johnson Lewis

Dates:  March 23, 1857 – January 15, 1915

Occupation:  Cookbook author, educator, “domestic scientist”

Known for:  Her famous cookbook, in which accurate measurements were introduced

Also known as:  Fannie Merrit Farmer, Fannie Merritt Farmer

About Fannie Farmer:  The publication of Fannie Farmer’s 1896 cookbook, The Boston Cooking-School Cook Book , was an event in cooking history and in making domestic life a bit easier for family cooks, most of whom were women: she included very specific and accurate measurements. Before that cookbook, ingredient lists were estimates. “Your results will vary” was a phrase yet to become popular, but it sure described the older style recipes!

Just as Marion Cunningham has in recent years edited the Fannie Farmer Cookbook so it can be revised to take into account newer preparation techniques and newer dietary preferences, so Fannie Farmer herself was adapting an older cookbook.

During her high school years in Massachusetts, Fannie Farmer (who never married) suffered a stroke with paralysis, and she had to discontinue her education. After recovering, she worked as a mother’s helper, where she learned her interest in and aptitude for cooking.

Boston Cooking-School:  Fannie Farmer, with her parents’ support, studied cooking under Mary J. Lincoln at the Boston Cooking-School. Lincoln published the Boston Cooking-School Cook Book, used in cooking schools (which were at the time primarily aimed towards training professional cooks). The rising middle class, and the rise in the number of women who wanted to treat homemaking as their domestic profession — in other words, more seriously and scientifically — also found the cookbook useful.

Fannie Farmer graduated from Lincoln’s school in 1889, remained as assistant director, and became director in 1894.

Fannie Farmer’s Cookbook:  Fannie Farmer revised and reissued the cookbook in 1896, with her improvements. She standardized measurements and thereby made the results more dependable.

In 1902, Fannie Farmer left the Boston Cooking School to open Miss Farmer’s School of Cookery, aimed not at professional cooks but at training housewives. She was a frequent lecturer on domestic topics, and wrote several more cooking-related books before she died in Boston in 1915. The school continued until 1944.

Fannie Farmer Bibliography:

• The 1896 Boston Cooking-School Cookbook, Fannie Merritt Farmer. Hardcover, September 1997. (reproduction)
• Original 1896 Boston Cooking School Cookbook
• Boston Cooking School Cook Book: A Reprint of the 1883 Classic, D. A. Lincoln. Paperback, July 1996. (reproduction)
• Chafing Dish Possibilities, Fannie Merritt Farmer, 1898.
• Food and Cookery for the Sick and Convalescent, Fannie Merritt Farmer, 1904.
• What to Have for Dinner, Fannie Merritt Farmer, 1905.
• Catering for Special Occasions, with Menus and Recipes, Fannie Merritt Farmer, 1911.
• A New Book of Cookery, Fannie Merritt Farmer, 1912.

For more fun facts to know and tell about Fannie click this WIKIPEDIA link to view more detailed information on her biography, cookbook fame, and later life.

Also, whilst doing my diligence on this cookbook I ran across a 576 page facsimile of the first edition of The Boston Cooking-School Cook Book available for purchase.  For all you vintage cook book fans (such as myself) it’s sure to be an interesting perspective of history and domestication for sure.

WHITE BREAD / Bread Machine Recipe

• 1 cup water, 80F degrees
• 2 tablespoons oil
• 2 tablespoons sugar
• 1 1/4 teaspoons salt
• 1 1/2 tablespoons dry milk
• 3 cups bread flour
• 2 teaspoons active dry yeast

Select White Course / Makes one 1.5lb loaf

SIMPLE GREEN SALAD / My Own Creation

• Organic Romaine Hearts Lettuce
• Organic carrots, shaved
• Organic red onions, thinly sliced
• Organic Bartlett pear, thin sliced bite sized pieces
• All Natural Black olives, sliced (Santa Barbara Olive Co.) - So good!!!  You can find these at most gourmet food stores or online.
• Parmesan Cheese, shaved
• Sprinkle of organic mixed nuts & seeds

Toss & top with your dressing of choice.

We were able to share this meal with our friends (the foodie who inspired it all and her husband).  It was tres-fabu!!!  I couldn’t stop eating the soup and the grilled cheese was out of this world.  We shared some delicious red wine that they brought, along with a homemade white cake made with “chocolate chip” (melted) frosting.  Yes, chocolate chip frosting!  Under yum in the dictionary see YUM!!!  Oh, and let’s not forget the “whole” milk the food goddess insisted on bringing to have alongside the fabulous cake.  Our bellies were very fat & happy as we sat down for the next episode of Showtime’s Dexter.

If there is one thing I can leave you with concerning this soup – TRY IT!  Your taste buds will thank you!

SOMETIMES IT PAYS TO FOLLOW THE RULES…

This soup was amazing – simple old fashioned goodness.  It was a process to make but absolutely worth it.  I have tried many times to make chicken noodle soup with no real success until now.  This recipe had exactly what I believe is the true flavor of chicken noodle and the peas made all the difference in the world – they add just the perfect sweetness.

Besides being a fabulous recipe it also forced “me”, by necessity, to break through my HUGE dislike of handling raw chicken on the bone.  Not only did I trim the fat & skin but I also cut most of the chicken into pieces.  My husband was kind enough to lend a hand towards the end when I started to turn green.  For those who know me well, this is a very big deal.  He and my best friend were so impressed that I was willing, let alone able, to go the distance. 

When starting this blog it was my original intention to use it as an opportunity to learn new things in the art of cooking, including doing things I don’t necessarily like.  I also pledged to stick to the recipes (forcing myself to try the cook’s intended recipe, no major substitutes) hoping to expose my palate to a whole new world of flavor and ultimately add to my knowledge of cooking skills.  This soup helped me to achieve both.

Last, but not least, this was a very satisfying and fun meal to cook.  I was able to accomplish making a dish that I have always loved and appreciated when done right, as well as, have a great time making it.  The noodles were surprisingly easy and “totally” worth it.  I still can’t believe I made my very own noodles – yeah!  If you haven’t ever done it I strongly encourage you to give it a try.  So good!

THE DINNER MENU ~

•  Neon Diner’s Chick’n Soup with Homemade Noodles
• Whole Wheat Dinner Rolls

4.8 | 5 STARS - Incredible!  Just like grandma used to make.

 ~ RECIPES ~

RETRO DINER – Comfort Food from the American Roadside / by Linda Everett / 2002

This is a fantastic cookbook.  It’s filled with wonderful recipes, images, and details of a special time in American food history.

NEON DINER’S CHICK’N SOUP WITH HOMEMADE NOODLES / page 34

• 1 3 to 4 pound chicken, trimmed of excess fat and skin, or equivalent in chicken breasts or thighs
• 1 1/2 cups chopped onion, divided
• 1 1/2 cups finely chopped celery, divided
• dash of dried thyme
• 1 tsp salt
• dash of black pepper
• 2 quarts water
• 2 tblsps chopped fresh parsley, divided
• 3 scraped and chopped medium carrots
• 1  10 oz package frozen peas (optional)

1.  In your large soup pot place chicken, 3/4 cup onion, 1/2 cup celery, thyme, salt, and pepper with water. 

2.  Cook over medium heat 1 1/2 hours or until chicken is tender. 

3.  While this is cooking make your Homemade Noodles (page 35). 

4.  Remove from heat and pour through a sieve. 

5.  Pick meat from bones. 

6.  Skim as much fat from stock as possible.

7.  Return meat to pot and add remaining onion, celery, 1 tblsp parsley, and carrots. 

8.  Bring to a simmer and cook 5 minutes. 

9.  Add Homemade Noodles and peas; cook 10 minutes longer. 

10.  Garnish with remaining parsley. 

11.  Serve with your choice of French bread, Dairyland Rolls (page 13), or biscuits (page 10).

HOMEMADE NOODLES / page 35

• 1 cup sifted flour
• 1/2 tsp salt
• 1 well-beaten egg
• 2-3 tblsps milk

1.  In a medium bowl sift together flour and salt. 

2.  Gradually mix in egg and milk. 

3.  Turn dough out on a lightly floured board and knead 5 minutes.

4.  Dust your rolling pin with flour and roll out dough into a rectangle about 1/3-inch thick. 

6.  Cut into strips about 1/2-inch wide and 6 inches long. 

7.  Separate noodles and let dry thoroughly before using. 

8.  Cook in your chicken soup broth about 10 minutes.

NOTES & CHANGES:

As per usual, all ingredients were organic and/or all natural.  The chicken was from our farm - raised free range earlier this year.

I also used a duck egg for the noodle recipe.  Duck eggs are especially great for baking and dough products.  They have a much more substantial texture that adds and extra ”puff” to your end result.

The whole wheat dinner rolls were homemade with my bread machine.

When it was all said and done I added another 2 cups of water and more salt to taste.

WHEAT DINNER ROLL DOUGH – Bread Machine Recipe

• 3/4 cup Water, 80F degrees
• 1 Tbl Oil
• 2 Tbl Brown Sugar
• 1 tsp Salt
• 1 Tbl Dry Milk
• 1 1/4 cups Bread Flour
• 1 cup Whole Wheat Flour
• 2 tsp Active Dry Yeast

Select Dough Course.  Makes 9 rolls.

1.  Place on a lightly floured surface.  Divide into pieces and shape.

2.  Place on a greased baking sheet.  Cover and let rise in a warm place for 30 minutes or until doubled in size.

3.  Bake at 350F degrees for 25 to 30 minutes, or until golden brown.

WIKIPEDIA / 2009

DINER ~

A diner is a prefabricated restaurant building characteristic of North America, especially on Long Island, in New York City, in New Jersey, and in other areas of the Northeastern United States, although examples can be found throughout the US and in Canada. Some people apply the term not only to the prefabricated structures, but also to restaurants that serve cuisine similar to traditional diner cuisine even if they are located in more traditional types of buildings. Diners are characterized by a wide range of foods, mostly American, a casual atmosphere, a counter, and late operating hours. “Classic American Diners” are often characterized by an exterior layer of glimmering stainless steel—a feature unique to diner architecture.

HISTORY ~

The first recorded diner was a horse-drawn wagon equipped to serve hot food to employees of the Providence Journal, in Providence, Rhode Island, in 1872. Walter Scott, who ran the lunch wagon, had previously supplemented his income by selling sandwiches and coffee to his fellow pressmen at the Journal from baskets he prepared at home. Commercial production of lunch wagons began in Worcester, Massachusetts, in 1887, by Thomas Buckley. Buckley was very successful and became known for his “White House Cafe” wagons. Charles Palmer received the first patent (1891) for the diner. He built his “fancy night cafes” and “night lunch wagons” in the Worcester area until 1901. In 1906 Philip Duprey and Irving Stoddard established the Worcester Lunch Car Company, which shipped ‘diners’ all over the Eastern Seaboard. The first manufactured lunch wagons with seating appeared throughout the Northeastern US in the late 19th century, serving busy downtown locations without the need to buy expensive real estate. It is generally accepted that the name “diner” as opposed to “lunch wagon” was not widely used before 1925. Many diners still exist in the Worcester area.

A Bayonne, New Jersey, man by the name of Jerry O’Mahony is credited by some to have made the first “diner”.  The Jerry O’Mahony Diner Company of Elizabeth, New Jersey, produced 2,000 diners from 1917 to 1952.

One of the original ones displayed at the 1939 New York World’s Fair, made by Paramount Diners, is still in operation as the White Mana in Jersey City.

As the number of seats increased, wagons gave way to pre-fabricated buildings made by many of the same manufacturers who had made the wagons. Like the lunch wagon, a diner allowed one to set up a food service business quickly using pre-assembled constructs and equipment.

Until the Great Depression, most diner manufacturers and their customers were located in the Northeast. Diner manufacturing suffered with other industries in the Depression, though not as much as others, as people still had to eat, and the diner offered a less expensive way of getting into the restaurant business as well as less expensive food than more formal establishments. After World War II, as the economy returned to civilian production and the suburbs boomed, diners were an attractive small business opportunity. During this period, diners spread beyond their original urban and small town market to highway strips in the suburbs, even reaching the Midwest, with manufacturers such as Valentine.

Greek immigrants founded more than 600 diners in the New York region in the 1950s through the 1970s.

In many areas, diners were superseded in the 1970s by fast food restaurants, but in parts of New Jersey, New York, New England, Delaware and Pennsylvania the independently-owned diner remains relatively common. During this period, newly-constructed diners lost their narrow, stainless steel, streamlined appearance, and grew into much bigger buildings, though often still made of several pre-fabricated modules and assembled on site and still manufactured by the old line diner builders. A wide variety of architectural styles were now used for these later diners, including Cape Cod and Colonial. The old-style single module diners featuring a long counter and a few small booths sometimes now grew additional dining rooms, lavish wallpaper, fountains, crystal chandeliers and Greek statuary. The definition of the term diner began to blur as older, pre-fab diners received more conventional stick-built additions, sometimes leaving the original structure nearly unrecognizable as it was surrounded by new construction or a renovated facade. Businesses that called themselves diners but which were built onsite and not prefabricated began to appear. These larger establishments were sometimes known as diner-restaurants.

For more fun facts to know & tell about the history, architecture, cultural significance, cuisine and ethnicity click on the word “DINER” above.

I would highly recommend trying this recipe as it is true comfort food done right.  I can’t wait to make it again myself.  Well, off to the cookbooks to find the next recipe…

IS IT A SOUP OR A STEW…

Getting to this soup was no doubt an educational experience.  It’s amazing how starting with a simple subject, the internet, and dedicated “couch time” one can spend hours filling their cranium with knowledge.  You just have to love the internet – immediate access to a wealth of information.

It all started with finding the following recipe and then wondering if it would be classified as a soup or a stew.  Sounds simple – yes?  Well, not so much, as soup is a category of cooking and stew (aka; stewing or to stew) is a process of cooking.  I’m still not totally clear on the matter, but as I stated in my last blog “Soup – Defined” I find comfort in my husband’s description:  “If it is a liquid (thick or thin) of some sort, served (hot or cold) in a bowl, then it is a soup”.

Nonetheless, I think this recipe would be classified as a stew due to its thickness and the fact that you cook it in the natural juices from the cooked sausage.

• Stew – a dish containing meat, vegetables and a thick soup-like broth made from a combination of the stewing liquid and the natural juices of the food being stewed.

Back to the soup, ehemm, I mean stew…

THE DINNER MENU ~

• Black & Pinto Beans with Andouille Sausage
• Fresh Baked Sourdough Bread

3.5 | 5 STARS – A very hardy dish and worth making again – Tasty!

~ RECIPES ~

RED BEANS WITH ANDOUILLE SAUSAGE – Everyday Food / A Martha Stewart Magazine / Nov. 2009 / page 55

Serves 4

• 1 teaspoon vegetable oil
• 1 pound andouille sausage, halved lengthwise and cut into 1-inch pieces
• 1 medium onion, diced small
• 2 garlic cloves, finely chopped
• 1 bag (1 pound) dried, small red beans, soaked overnight and drained
• coarse salt and ground pepper

In a large sauce pan, heat oil over medium.  Add andouille; cook until fat is released and sausage is slightly golden in spots, 10 to 12 minutes.  Using a slotted spoon, transfer to a plate.  Add onion and garlic to pan; cook until softened, 3 to 5 minutes.  Add beans and 4 1/2 cups water; partially cover, and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary.  Stir in andouille and heat through; season with salt and pepper.

SPICY SAUSAGE – Andouille is a spicy Cajun pork sausage.  As an alternative, you can use kielbasa or another type of smoked sausage.

WIKIPEDIA / Nov. 2009

Andouille (French pronunciation: [ɑ̃duj]; English: /ɑːnˈdwiː/ ahn-DWEE) is defined^[1] as “a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, and was brought to Louisiana by French or German immigrants. Today the sausage is most often associated with Cajun cooking.”^[1] Andouille sausages are sometimes referred to as Hot Link sausages.

Substance – Andouille is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig: for example, traditional French andouille is composed primarily of the intestines and stomach. Though somewhat similar, it is not to be confused with Andouillette.

History of Andouille - The style of sausage is now widespread, and so it is unclear whether it originated in France, whence the name comes, or in Germany, where similar recipes also have a long history. A similar sausage, Nduja, is produced in the region of Calabria in southern Italy; the name is clearly derived from the French, and it is thought that the recipe may have spread there from France during periods of French dominance in the Middle Ages. This suggests a history going back at least 1000 years.

Cajun-Style Andouille - The recipe was brought to the New World by the French colonists of Louisiana, and Cajun andouille is the best-known variety in the United States. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours at approximately 175°F (80°C). The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée. LaPlace, Louisiana, has proclaimed itself the Andouille Capital of the World, and holds a huge festival in October of each year.

Other Uses – Andouille is an insult in French, designating a ridiculous or incompetent person, or a rascal; this may be linked to the old British slang “silly sausage”, which describes a person as stupid, foolish or naive.

NOTES & CHANGES:

Instead of small red beans I used a combination of black & pinto beans.  It’s what I had in the pantry.  I would suggest sticking with the red beans as the black beans sort of changed the color of the sausage.  I also added roughly 1 tsp. of Red Hawaiian Salt (Alaea).

I served it topped with shredded Tillamook Vintage Extra Sharp White Cheddar Cheese and a few drops of Original Louisiana Hot Sauce – one of “the best” hot pepper sauces in all the land.  Of course all the ingredients were organic and/or all natural.

The andouille sausage is from Riteway Meat Company in Dundee, Oregon.  Earlier this year we had them process a great big pig we got from our friends near Silverton.  And let me tell you this pig was “top of the line” – organically feed and naturally grazed.  I think it weighed about 300 lbs and has been very tasty, thus far.  

 As for Riteway, they are known for their “world famous jerky” but their andouille recipe is pretty darn good – perfectly spicy.  Very similar to the home made andouille I’ve had down in New Orleans.  They have an online store and are worth checking out.

The sourdough bread was done in my bread machine.  Yes, I know… a bread machine?  Well, one has to know one’s limits and bread is definitely one of mine at this point.  Don’t get me wrong, I have tried making bread from scratch but with very limited success – my first attempt was the ONLY loaf to ever turn out perfectly (of course).  I’ve been chasing my tail ever since, henceforth the bread machine, which I am so grateful to have.  Thanks to a sweet friend of mine who gave it to me when she moved up north to Alaska, I can now make delicious homemade bread without too much fuss.  But I digress… back to the bread.

It was made using a sourdough starter that I received a few years back from an extended family member who got it from a friend.  This particular starter originated some 38 years ago and has been passed down ever since, continuing to spread the love.  I consider it one of my kitchen “treasures” and work diligently at keeping it alive.  If you’re into bread I highly recommend making your very own starter – it truly makes the best bread ever and really is not that hard to do.

WHITE SOURDOUGH BREAD – Bread Machine Recipe

• 3/4 cup water, 80F degrees
• 1 cup starter
• 1 tablespoon sugar
• 1 1/2 teaspoon salt
• 3 cups bread flour
• 2 teaspoons active dry yeast

Select White Course.  Makes one (1 1/2 lb.) loaf.

LET’S BAKE with SOURDOUGH – Booklet / Capital Press, Salem, OR /1995

The Capital Press was established in 1928 and is a regional agricultural forest weekly publication that still exists today.

SOURDOUGH COOKERY - using water-type starter

Alaska’s real oldtimers and pioneers are affectionately called “Sourdoughs.”   They earned this nickname from their habit of carry with them a little crock of yeast starter so they would always have “the makin’s” for pancakes or bread, no matter how far they were from civilization.  Many modern Alaskans have carried on the Sourdough tradition of hospitality and hearty homemade breads.

These recipes are from the Alaskan tradition.  This bubbly white liquid must be tended carefully, fed regularly to stay viable.  To replenish the amount used in baking, the night before, add a cup of warm water and 2 cups of flour to the starter and leave in a warm place.

TO START A SOURDOUGH POT

The best way to start a sourdough pot is to find someone who will share his “starter” with you.  But if no such sourdough baker can be found, you can start one in your own kitchen from things you already have on hand.

Mix together in a crock or cookie jar:

• 2 cups flour
• 1/2 teaspoon dry yeast dissolved in
• 1 1/2 cups lukewarm water
• 1 teaspoon salt
• 3 tablespoons sugar

Then simply allow the flour-yeast mixture to sit in the covered crock in a warm place for two or three days, stirring once or twice a day.

You now have your own sourdough starter, a bubbly white liquid (whether thick or thin depends on the cook’s inclination), which you must “feed” and protect like a living thing (which, in a sense, it is).  You will use a certain amount of this starter in baking so before you bake, usually the night before, add a cup of warm water and a couple cups of flour to your starter and leave it in a warm place.

In the morning you will have enough starter in the sourdough pot so you can remove the amount you need for baking and still have some left to refrigerate for the future use.

The Alaskan Sourdoughs had no refrigeration in summer and the frigid outdoors in the winter, but kept their starter alive by keeping it at room temperature and using it every few days.  You can store your starter in the refrigerator and forget about it for two weeks with no harm.  If you are going to be too busy to do any baking for a month or longer, just stick a cup of starter in a small container and freeze it.

Excess heat could kill the starter, so make sure the crock doesn’t accidentally come in contact with a lighted burner.  Otherwise, the starter is amazingly hardy.  Some have been in continuous use for over a hundred years since a homestead beginning.

Don’t worry if the starter separates into a more fluid layer on top or even if it begins to turn different colors, except orange!  Sourdoughs say your starter can be used safely if it’s any color other than orange.  If it should turn orange it is time to prepare another starter!

If your starter seems a little “flat” or less lively after a few weeks, this can be remedied by occasionally adding a little more dry yeast along with the water.

During the Alaskan winter, oldtimers were often isolated for many months.  But with a good sourdough starter they didn’t need to worry about fresh yeast – they could always make themselves a tasty light bread; Sourdough French bread has become famous from San Francisco to the Orient.  It is the easiest of all breads to make, and one of the most delicious.  To make one loaf:

FRENCH BREAD

• 1 cup starter
• 1/2 cup milk
• 1 tablespoon sugar
• 2 tablespoons shortening (melted)
• 2 teaspoons salt
• 2 1/2 cups flour

Mix the ingredients together in the order given, working in the flour.  Let the dough rise in a greased bowl until it has doubled in bulk, knead again and form into a long French loaf.  Cut cross-hatches on the top of the loaf and let rise again.  Bake at 325F degrees for 30 to 40 minutes.  Brush with butter.

This French bread is much heavier than the bread made from the milk based starter but the sourdough flavor is much stronger.  Be sure that your starter is lively.  If it isn’t, add a little dry yeast.  

This stew was particularly delicious the second night.  As I mentioned above, I think that it deserves another try at some point and I would definitely serve it with some type of cornbread instead – they just go together too perfectly.

Well, on to the next soup which I have already picked out.  It will be my first true attempt at a good old-fashioned chicken noodle – Yum!

AND SO IT BEGINS…

My first blog – exciting for sure and at the same time a little scary.  Commitment – Yikes!  I tried to be realistic and go easy on myself with a weekly pledge, we shall see.  Its all “Julia & Julie’s” fault anyway, the movie, that is.  I saw it recently and loved it.  Brilliant in every way!  It just inspired me to want to go home and cook, and so I did.

With only practical application under my belt (no real formal training) I simply wanted to learn more about cooking and the art of soup, ergo “Soup 52″.  Did I mention I love soup?  Let’s be honest - I LOVE FOOD!   I am always looking forward to the next delectable dish I might have the privilege of enjoying.

Ultimately, I hope that through this process I will accomplish to finish what I’ve started, as well as, document a collection of delicious recipes, fabulous meals and wonderful experiences to share.  Now on to the soup…

THE DINNER MENU ~

• Butternut Squash & Roasted Garlic Puree
• Sage & Cheddar Cheese Biscuits
• Romaine Salad w/Apples, Cheese, Salami, Olives & Red Wine Vinaigrette

3.75 | 5 STARS – Overall, dinner was delicious!  The biscuits were awesome (a definite do over) and the salad was surprisingly a perfect complement.

~ RECIPES ~

BUTTERNUT SQUASH & ROAST GARLIC PUREE  – Williams-Sonoma Collection “Soup” / 2001 / by Weldon Owen Inc. / page 48

• 1 large or 2 small butternut squash, about 4lb total weight
• 20 cloves garlic
• 4 tablespoons olive oil
• 1/4 cup water
• 2 leeks, including tender green parts, finely chopped
• 5 cups vegetable stock or prepared broth (page 111)
• Salt & freshly ground white pepper
• 2 tablespoons finely chopped chives or fresh flat-leaf (Italian) parsley

WINTER SQUASH – Butternut squash is delicious in this recipe, but nearly any hard-shelled, firm-fleshed winter squash will do.  Yellow-fleshed Hubbard, common acorn, or multi-hued turban squash are all good choices.  Using a good-sized knife, halve the squash lengthwise.  Scoop out any seeds with a serrated spoon that will remove any fibers as well.  Using a sharp swivel-type vegetable peeler or a small, sharp knife, peel away the tough skin.

Preheat the oven to 350F degrees.  Cut the squash in half lengthwise and remove the seeds and any fibers.  Carefully remove the peel and cut the flesh into slices 1 inch thick.

In a roasting pan, combine the squash and garlic cloves.  Drizzle with 2 tablespoons of the oil and toss until well coated.  Pour in the water.  Roast, stirring occasionally, until the squash and garlic are soft and golden, 50-60 minutes.  Add a bit more water if the squash begins to scorch.  Remove from the oven and set aside to cool slightly.

While the squash and garlic cloves are roasting, in a heavy frying pan over medium heat, warm the remaining 2 tablespoons oil.  Add the leeks and sauté until golden brown, 12-15 minutes.  Set aside.

In a blender, in batches, combine the roasted squash, garlic, and leeks with 1 cup of the stock.  Puree until very smooth, about 1 minute.

Transfer the squash puree to a large saucepan. Stir in the remaining 4 cups stock and bring to a simmer over medium heat.  Season to taste with salt and white pepper.

Ladle the soup into warmed bowls and garnish with the chives.  Serve immediately.  Makes 4-6 servings.

VEGETABLE STOCK / page 111

• 2 onions, thinly sliced
• 2 whole leeks, white & green parts sliced & rinsed carefully
• 4 celery stalks with leaves, chopped
• 4 carrots, peeled & sliced lengthwise
• 1 red potato, diced
• ¼ lb mushrooms, quartered
• 6 whole cloves garlic
• 8 fresh flat-leaf (Italian) parsley stems
• 2 bay leaves
• 8 whole peppercorns

Combine all the ingredients in a large stockpot.  Add enough cold water to just cover the ingredients (about 10 cups).  Bring to a boil over high heat, then reduce the heat to medium-low and let simmer, uncovered, for 1 ½ hours, using a spoon or skimmer to regularly skim off the foam that rises to the surface.  Taste and adjust the seasoning.

Let the stock cool slightly.  Strain through a fine-meshed strainer lined with cheesecloth (muslin) into a large bowl.  Press on the vegetables with the back of a spoon to extract as much of the flavor as possible.  Cool to room temperature and refrigerate.  The stock will keep for up tp 3 days in the refrigerator or 3 month in the freezer.  Makes about 2 quarts.

Variation Tip:  This stock may be prepared using additional vegetables as desired, such as tomatoes, rutabagas, parsnips, turnips, or celery root (celeriac).

NOTES & CHANGES ~

All ingredients were fresh & organic with the exception of the dried spices which were all natural.

I used a Turk’s Turban squash from our garden in lieu of a butternut.  I also used Red Hawaiian Sea Salt (Alaea) along with a bit of organic pure cane sugar when seasoning to taste.

I cooked the stock in my large Le Creuset enameled cast iron stock pot (also known as a Dutch oven) - and can i just say how much I love cooking with this cookware.  As a good friend of mine & fellow foodie always says “It’s top of the line, baby”.  Excellence begets excellence!  If you don’t already have one of these pots in your kitchen arsenal I strongly advise you to do so.  It’s worth every penny.

Le Creuset – “The finest cookware, made in France since 1925…  Made by dedicated experienced craftsmen…  Passionate about quality…  Providing a lifetime of enjoyment…”

CHEDDAR & SAGE BISCUITS – Everyday Food / Dec. 2009 / A Martha Stewart Magazine / page 20

• 4 cups all-purpose flour (spooned & leveled), plus more for working
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons coarse salt
• 2 cups grated sharp white cheddar (5 1/2 ounces)
• 2 tablespoons chopped fresh sage
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
• 1 1/2 cups low-fat buttermilk

Preheat oven to 450F degrees.  In a food processor, pulse flour, baking powder, baking soda, and salt.  Add cheddar and sage and pulse to combine.  Add butter and pulse until mixture is the texture of coarse meal, with a few pea-sized pieces butter remaining.  Add buttermilk and pulse just until combined, 2 to 3 times.

Turn dough out onto a lightly floured work surface and knead just until it comes together.  With a floured rolling-pin, roll dough to a 3/4-inch thickness.  With a floured 2 3/4-inch round biscuit cutter, cut out 12 biscuits (re-roll and cut scraps).

Place biscuits on a baking sheet, 1 1/2 inches apart, and bake until puffed and golden, 12 to 15 minutes.  Transfer to a wire rack.  Serve warm or at room temperature.  Makes 12 biscuits.

ROMAINE SALAD – My own creation

• Organic Hearts of Romaine lettuce
• Organic Pinata Apple (Stripy bright red over a yellow-orange background.  Round to slight cone-shaped.  Crisp & juicy apple flavor with a tropical twist.)
• Santa Barbara Co. Black Olives – All natural (These are the best canned olives I have ever had – They put the love into it.  Yum!)
• Fra Mani Salame Toscano – All natural
• Vella Dry Jack Cheese – All natural
• Organic Red Wine & Olive Oil Vinaigrette – Trader Joes

A NOTE ABOUT THE CHEESE ~ Vella Dry Jack:

“Vella Dry Jack’s dark brown coat makes an instant impression” /Dec. 9, 2009 / by Janet Fletcher / San Francisco Chronical

Vella Dry Monterey Jack, the Sonoma artisan cheese that predated the country’s artisan cheese movement, has roots in adversity. In the early 20th century, according to Dry Monterey Jack producer Ig Vella, Italians dominated the wholesale cheese business in the Bay Area. Most of them contracted with Northern California dairies for their fresh Monterey Jack but imported their aged grating cheeses from Italy.

In 1915, says Vella, the market for fresh cheese slowed. Wholesalers who honored their contracts had too much product, and at least one of them decided to try to prolong the life of his Jack wheels by layering them with salt. A few months later, Italy entered World War I and its popular grating cheeses –

Parmigiano-Reggiano and Pecorino Romano — disappeared from the market. The wholesaler dusted off his salted Jacks, now hard and dry, and sent his sales force out with this California substitute.

The aged cheese took off and, at one point, several dozen producers made it. Now only four persist, the undisputed king of which is Vella Cheese Co. Ig Vella, 76, learned the craft from his father Tom, who launched Vella Cheese Co. in a defunct Sonoma brewery in 1931.

The 8-pound wheels, made from pasteurized cow’s milk and vegetable rennet, are hand-shaped in cheesecloth bags. Workers fill big cheesecloth squares with the salted curds, then roll and press the bag against the side of the vat until they create a wheel. The bags are then tied with string and the wheels are pressed overnight. On a whole wheel, you can see the “navel” produced by the impression of the string.

After several days of brining and weeks of air drying, the wheels are rubbed with Vella’s signature cure, a mixture of soybean or safflower oil, black pepper and unsweetened cocoa. The oil keeps the wheels from cracking, but Tom Vella hatched the idea 50 years ago of adding the pepper and cocoa to keep the oil in suspension and preventing it from penetrating the cheese. Wheels of Vella Dry Monterey Jack have a glistening, hard, cocoa-brown surface unique in the cheese world.

The cure doesn’t flavor the cheese — at least I don’t taste any pepper or cocoa — but it does allow the wheels to mature gracefully for 16 months or more. Vella releases most of his production at about eight months, but he keeps some back for later release at a year or more. These extra-aged cheeses, which he calls Special Select (some retailers call them Reserve), have a slightly deeper golden color, a smoother texture and perhaps a little more nuttiness. I’m perfectly content with the younger version, which has a firm, dense golden paste of uniform color throughout; a faintly nutty aroma; and a flavor that expertly balances sweetness, salt and acidity.

Vella Dry Monterey Jack is never sharp like cheddar — its balance and mild nature make it well suited to red and white wines, but a Sonoma County Zinfandel would be in keeping with its pioneering California spirit.

 Well that about does it!  Wow what a project!  The setting up of this blog and familiarizing myself with all the details proved to be much more time-consuming than the dinner.  But when it’s all said and done I think it was totally worth it.  I learned a lot and the first segment of my new blog is complete.  Not to mention my husband & I had a great dinner and I also had enough left over to share a “care package” with my fellow foodie friends the “Food Goddess” & her husband.

And now on to the next soup…