I just finished the current Dan Brown book The Lost Symbol. I have to say, I didn't really like it much. Not that I was expecting to love it, but I had some expectations. Of all his books I liked Angels and Demons and Da Vinci Code best. That said, this current book is totally written for a movie, it lacks any real excitement or suspense and is fairly predictable.
I guess one thing I did like was learning a little more about the Masons, since I really didn't know much about them. Also of note the LDS faith was mentioned twice, just not in a good way.
Basically all I got out of it was a desire to get a tattoo and play Sudoku. Okay, maybe just play Sudoku.
Wednesday, March 31, 2010
Monday, March 29, 2010
2010 Healthy Recipes, Week #10
It's been a while since I've had a chance to actually cook and create in the kitchen. Our house has been on the market for several weeks, and with that, comes the feeling of living in a museum, since it always has to be "client ready" for someone to walk through your home and potentially make an offer to purchase it. In that vein the other night after the gym, some roasted vegetables sounded good with some seared pork loin medallions on salad with warm dressing. I didn't follow any recipe. Just wanted the flavor component of shallots and mustard vinaigrette on my salad.
Dan's Caramelized Shallot Dressing
1 Shallot finely, diced
3 Garlic cloves, finely diced
1 T Olive Oil
2 T Dijon mustard
¼ C Balsamic vinegar
½ C Beef stock
Salt
Pepper
Fresh Basil
Heat olive oil in small sauce pan over medium heat, sauté shallots and garlic until caramelized. Add balsamic vinegar and stock and reduce to ½ volume, whisk in Dijon mustard, salt and pepper. Stir in freshly chopped basil before serving.
Prepare pork loin by generously seasoning the meat with salt and pepper. Sear 4-5 minutes on each side in a heated frying pan over medium-high heat. After meat is seared, roast for 25 minutes in the oven at 425 degrees. Let rest for 5 minutes and slice.
Arrange mixed greens on plate. Add a few slices of roasted pork loin, and drizzle warm dressing over pork and lettuce. Serve with roasted vegetables. I made asparagus and roasted it for the same 25 minutes along side the pork in the oven.
Dan's Caramelized Shallot Dressing
1 Shallot finely, diced
3 Garlic cloves, finely diced
1 T Olive Oil
2 T Dijon mustard
¼ C Balsamic vinegar
½ C Beef stock
Salt
Pepper
Fresh Basil
Heat olive oil in small sauce pan over medium heat, sauté shallots and garlic until caramelized. Add balsamic vinegar and stock and reduce to ½ volume, whisk in Dijon mustard, salt and pepper. Stir in freshly chopped basil before serving.
Prepare pork loin by generously seasoning the meat with salt and pepper. Sear 4-5 minutes on each side in a heated frying pan over medium-high heat. After meat is seared, roast for 25 minutes in the oven at 425 degrees. Let rest for 5 minutes and slice.
Arrange mixed greens on plate. Add a few slices of roasted pork loin, and drizzle warm dressing over pork and lettuce. Serve with roasted vegetables. I made asparagus and roasted it for the same 25 minutes along side the pork in the oven.
Wednesday, March 24, 2010
Then And NOW...!
I'm feeling motivated by my personal commitment to health and wellness. I really understand now that I have the capacity to live a long, healthy productive life. I'm glad I finally get this in my head and am feverishly doing something about my lifestyle. We tend to be our own worst critics, but I'm absolutely thrilled with my progress the past 15 months. This is a lifestyle change that I know I can, and will stick with for the rest of my life.
March 2010
The new and improved Mid-30's Dan. Sans the equivalent weight of a school aged girl on my body. When I put dropping 78 pounds into perspective, and equating it to losing a human body off of my body, I'm thrilled with my process.
I definitely see it in my face alone, not to mention every other aspect of my body. And I'm loving that I'm doing this the old fashioned way, healthy non-fad diet, exercise, portion control, not depriving myself, and working my A$$ off at the gym and for the first time in my life, actually enjoying being active.
November +/- 2008
March 2010
The new and improved Mid-30's Dan. Sans the equivalent weight of a school aged girl on my body. When I put dropping 78 pounds into perspective, and equating it to losing a human body off of my body, I'm thrilled with my process.
I definitely see it in my face alone, not to mention every other aspect of my body. And I'm loving that I'm doing this the old fashioned way, healthy non-fad diet, exercise, portion control, not depriving myself, and working my A$$ off at the gym and for the first time in my life, actually enjoying being active.
November +/- 2008
Thursday, March 18, 2010
Busy...Busy...Busy...
It's been a hectic few weeks with craziness at work, and a busy social life. I'm not complaining, I just have not had time to do much other than work, workout, and hang with friends. Looking forward to a little down time this weekend and some time in the kitchen testing some more Bon Appetit and Cook's Illustrated recipes. We'll see if it pans out this upcoming weekend.
Tuesday, March 9, 2010
Cookie Eating Cookie
So, I can spot this guy just about anywhere I go. It's an obnoxious obsession, but I have a developed a very keen eye for spotting these. This one resides just off of Lake City Way and Ravenna, here in Seattle. He's in a good home. Complete with a child who likes to tackle and hug him. That made us both laugh.
Cookies...Nom...Nom...Nom...!
Tuesday, March 2, 2010
Adoption Update
We are coming upon our 1 year mark of waiting patiently...okay, just waiting. We've just found out that we have paperwork that is expiring so are working on updating our homestudy. I thought renewing paperwork would be more tedious than it is, actually it's been going pretty quickly, we are just a doctor visit and fingerprints away from being current. On the wait front, currently families that were matched with children have waited 42 months. Boo.
2010 Healthy Recipes, Week #9
I wanted to try this recipe mainly for the name. I laughed when I saw "Eggs In Purgatory With Artichokes" as the title of the recipe, in the March issue of Bon Appetit Magazine. I ended up making this recipe, but did it two slightly different ways since Holly does not like artichoke hearts. You basically create a slightly spicy chunky tomato sauce with sauteed onions, garlic, red pepper flakes and thyme. This reduces and thickens while you par boil some potatoes. Mix it all together with some capers and you've got the base for the casserole dish. I split this in half and added artichokes just to "my" pan of the egg dish. Once the vegetable mixture is spread evenly in the pan, you make indentations with the back of a spoon and crack a few fresh eggs into the "wells" you create. Bake it off, and this was a healthy, spicy brunch inspired dinner with some whole grain toast last night.
Eggs In Purgatory With Artichokes
3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
2 teaspoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
Coarse kosher salt to taste
Coarse ground black pepper to taste
2 14-ounce cans artichoke hearts, drained
2 garlic cloves, minced
1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
12 ounces potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons drained capers
8 large eggs
1/3 cup freshly grated Parmesan cheese
Heat olive oil in heavy large skillet over medium heat. Add chopped onion, chopped thyme, and crushed red pepper; sprinkle lightly with coarse kosher salt and sauté until onion is tender and golden brown, about 10 minutes. Add artichokes and minced garlic; stir 1 minute. Stir in diced tomatoes with juice and bring to boil. Reduce heat; cover skillet and simmer 15 minutes to allow flavors to blend.
Meanwhile, cook potatoes in small saucepan of boiling salted water just until tender, about 8 minutes. Drain. Add potatoes and capers to tomato-artichoke sauce; cover and simmer 5 minutes. Season to taste with coarse salt and pepper. DO AHEAD Tomato-artichoke sauce can be made up to 6 hours ahead. Cool slightly, then cover and refrigerate. Rewarm sauce before continuing.
Preheat oven to 375°F. Pour tomato-artichoke sauce into 13x9x2-inch glass baking dish. Using back of spoon, make 8 evenly spaced indentations in sauce for holding eggs. Crack 1 egg into each indentation in sauce (some of eggs may run together slightly in spots). Bake until egg whites and yolks are softly set, 12 to 16 minutes. Carefully remove baking dish from oven; sprinkle grated Parmesan cheese over and serve.
Eggs In Purgatory With Artichokes
3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
2 teaspoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
Coarse kosher salt to taste
Coarse ground black pepper to taste
2 14-ounce cans artichoke hearts, drained
2 garlic cloves, minced
1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
12 ounces potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons drained capers
8 large eggs
1/3 cup freshly grated Parmesan cheese
Heat olive oil in heavy large skillet over medium heat. Add chopped onion, chopped thyme, and crushed red pepper; sprinkle lightly with coarse kosher salt and sauté until onion is tender and golden brown, about 10 minutes. Add artichokes and minced garlic; stir 1 minute. Stir in diced tomatoes with juice and bring to boil. Reduce heat; cover skillet and simmer 15 minutes to allow flavors to blend.
Meanwhile, cook potatoes in small saucepan of boiling salted water just until tender, about 8 minutes. Drain. Add potatoes and capers to tomato-artichoke sauce; cover and simmer 5 minutes. Season to taste with coarse salt and pepper. DO AHEAD Tomato-artichoke sauce can be made up to 6 hours ahead. Cool slightly, then cover and refrigerate. Rewarm sauce before continuing.
Preheat oven to 375°F. Pour tomato-artichoke sauce into 13x9x2-inch glass baking dish. Using back of spoon, make 8 evenly spaced indentations in sauce for holding eggs. Crack 1 egg into each indentation in sauce (some of eggs may run together slightly in spots). Bake until egg whites and yolks are softly set, 12 to 16 minutes. Carefully remove baking dish from oven; sprinkle grated Parmesan cheese over and serve.
Thursday, February 25, 2010
2010 Healthy Recipes, Week #8
Nothing beats brunch for dinner. I came across this recipe from the recent issue of Sunset Magazine for March 2010. Since Spring is on the horizon, nothing beats fresh asparagus and other seasonal vegetables. Most meals that are just a few simple high quality ingredients, typically turn out the best! This follows suit with crusty rustic bread, freshly grated cheese, eggs, prosciutto and seared asparagus. I made no changes to this recipe. I felt it was fine as is.
Parmesan Toast With Asparagus & Eggs
2 tablespoons extra-virgin olive oil, divided
12 asparagus spears, ends trimmed
1 fresh rosemary sprig, about 3 in. long
2 slices crusty bread such as ciabatta, sliced 1 in. thick
¼ cup grated parmesan cheese
2 large eggs
4 thin slices (2 oz.) prosciutto
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1. Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus and sauté until tender when pierced, about 5 minutes. Transfer asparagus to a plate. Add remaining oil and rosemary to pan. Cook rosemary until oil is hot, about 2 minutes, then discard the herb.
2. Put bread slices in pan and toast in oil, turning once, about 1 minute. Sprinkle about 2 tbsp. parmesan onto each piece of bread and cook until cheese starts to melt and bread starts to brown slightly, about 2 minutes. Transfer bread to plates.
3. Reduce heat to medium and in the same pan, gently fry both eggs to your liking. Top each piece of bread with 2 prosciutto slices and half the asparagus. Set an egg on top of each and sprinkle servings with salt and pepper.
Parmesan Toast With Asparagus & Eggs
2 tablespoons extra-virgin olive oil, divided
12 asparagus spears, ends trimmed
1 fresh rosemary sprig, about 3 in. long
2 slices crusty bread such as ciabatta, sliced 1 in. thick
¼ cup grated parmesan cheese
2 large eggs
4 thin slices (2 oz.) prosciutto
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1. Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus and sauté until tender when pierced, about 5 minutes. Transfer asparagus to a plate. Add remaining oil and rosemary to pan. Cook rosemary until oil is hot, about 2 minutes, then discard the herb.
2. Put bread slices in pan and toast in oil, turning once, about 1 minute. Sprinkle about 2 tbsp. parmesan onto each piece of bread and cook until cheese starts to melt and bread starts to brown slightly, about 2 minutes. Transfer bread to plates.
3. Reduce heat to medium and in the same pan, gently fry both eggs to your liking. Top each piece of bread with 2 prosciutto slices and half the asparagus. Set an egg on top of each and sprinkle servings with salt and pepper.
Tuesday, February 23, 2010
I Hate This G.I. Flu Disaster
Having recurring flu like symptoms, on and off over the past 10 days, and a constant uneasy stomach is really making me cranky. I'm finally starting to feel better. I guess I'm not 20yo anymore and can quickly rebound from the flu in a day or two. Why this lingered so long, who knows. But at least I'm starting to feel back on par with everything. Yikes. Holly forbid me from going to the gym last night, and it was great to just crash and go to bed early for a change.
Wednesday, February 17, 2010
2010 Healthy Recipes, Week #7
We had family up this past weekend. Despite horrible flu symptoms that I exhibited for 24 hours, followed by my sister Shelly having them for 48 hours, I did manage to make a really nice meal for Valentines Day for the three of us. I was finally keeping real food down again. Roasted pork tenderloin with a red wine, chocolate reduction with rosemary was the main course for dinner. This recipe was excellent, and I'll make this again. It originally called for a beef tenderloin, but I'm eating a lot less red meat these days and didn't want the unnecessary fat or cholesterol associated with red meat consumption. The substituted pork tenderloin was just fine.
Pork Tenderloin with Red Wine & Chocolate Reduction
1 (2-pound) beef or pork tenderloin roast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons olive oil
1/2 cup chopped shallots
1 small carrot, finely chopped
1 stalk celery, finely chopped (about 1/4 cup)
1 clove garlic, minced (about 1 teaspoon)
2 cups dry red wine
2 cups low-sodium beef broth
2 tablespoons tomato paste
1 bay leaf
1 sprig fresh thyme
1 tablespoon unsweetened natural cocoa powder
1 teaspoon chopped fresh rosemary leaves
Preheat the oven to 425 degrees F.
Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
Pork Tenderloin with Red Wine & Chocolate Reduction
1 (2-pound) beef or pork tenderloin roast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons olive oil
1/2 cup chopped shallots
1 small carrot, finely chopped
1 stalk celery, finely chopped (about 1/4 cup)
1 clove garlic, minced (about 1 teaspoon)
2 cups dry red wine
2 cups low-sodium beef broth
2 tablespoons tomato paste
1 bay leaf
1 sprig fresh thyme
1 tablespoon unsweetened natural cocoa powder
1 teaspoon chopped fresh rosemary leaves
Preheat the oven to 425 degrees F.
Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
The Tenth Muse: My Life In Food
I just finished reading Judith Jones food memoir "The Tenth Muse, My Life In Food." I really liked this book as she recounted her experience in getting Julia Child published for the first time and helping to launch Julia Child's career, as well as the wave of home cooking changes in this country. There are so many other influential people in the culinary world that Judith directly, or indirectly assisted along the way.
The memories of spending time in France, with the food scene and all the exploration associated with merchants, shops, bakeries etc, really has me missing my time in France. I think of goal of mine will be to find someway in my life where I can spend part of my time in France on a regular basis. Real estate, time share? Who really knows, recurring vacations. It's such a magical place and I'm dying to get back as soon as possible. I'd recommend this book to anyone for a light read who likes learning about food history, american cuisine and the influence of chefs in daily food preparation.
Tuesday, February 9, 2010
2010 Healthy Recipes, Week #6
This Bon Appetit recipe turned out great. The only adjustment I made to this recipe was adding other root vegetables and some freshly ground pepper. I ended up roasting some fingerling potatoes with the carrots. The recipe instructed to peel the carrots. I don't ever peel carrots anymore when I cook with them. The fiber and nutrients in the skin are better for you, so why get rid of them? This dish is Indian inspired, very spicy and healthy. We'll be making these again. Next time I'll use some golden beets as well.
Caramelized Cumin Roasted Carrots [and Potatoes]
8 medium to large carrots, cut on diagonal into 1/2-inch-thick pieces
4 medium fingerling potatoes, cut into 1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
2 teaspoons cumin seeds
2 teaspoons coarse kosher salt
1 teaspoon freshly ground pepper
Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray, or cover with foil. Combine carrots [& potatoes] and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.
Caramelized Cumin Roasted Carrots [and Potatoes]
8 medium to large carrots, cut on diagonal into 1/2-inch-thick pieces
4 medium fingerling potatoes, cut into 1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
2 teaspoons cumin seeds
2 teaspoons coarse kosher salt
1 teaspoon freshly ground pepper
Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray, or cover with foil. Combine carrots [& potatoes] and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.
Wednesday, February 3, 2010
I Heart Felt
I have been wanting to make this little project since last year. I saw it on Purl Soho just before Valentine's Day and knew I wouldn't have time to whip any of these together to make it worth my while. So this year, with plenty of time, I ordered some beautiful colors of felt from Purl Soho and began.
They are a little trickier than I thought they would be, at least my perfectionist side of me is not happy with the uneven stitches...but oh well, they are adorable. It is kind of hard to tell, but these are tiny. Only about an inch and a half wide.
I hope to make a few more this weekend and put them in a low white dish for display.
Go Red & Get Healthy
I am very much a fan of the American Heart Association's "Go Red For Women" national movement. This ongoing movement is of particular interest to me, having lost my mother to stroke after a battle with congestive heart and organ failure and other health complications. Obesity, diabetes, heart disease and stroke is so prevalent among women and men, and as a nation we all need to make serious changes in the way we live our lives. Genetics and family history aside, we all know people are are sedentary and make poor eating choices. This is where we can all help each other.
Get Healthy! Raise money for stroke or diabetes research! Encourage the women and men in your life to exercise and eat right! One pound and one meal at a time, we can all make a difference, get healthier and strive to live long, healthy, happy productive lives!
Tuesday, February 2, 2010
2010 Healthy Recipes, Week #5
I was inspired reading a friends post on facebook last week about Bean & Bacon soup. I remember as a kid I liked eating that Campbell's stuff. I'll even admit that I didn't even reconstitute the soup sometimes. I'd just eat it by the spoonful directly out of the can, getting that hydrogenated bacony taste, alongside a bunch of other things in that can that I'm sure aren't necessarily good for me. Anyways, I've wanted to find a suitable recipe to in essence "re-create" that Bean & Bacon Soup.
In the last catalog I received from Williams & Sonoma, one of the pages selling Le Creuset cookware and immersion blenders, had a recipe for White Bean Soup. It was made with cannellini beans and pancetta. It sounded promising. After reading all the ingredients I decided to give it a try, adjusting just a few things mainly out of laziness because it was late last night. We had already been to the gym for what seemed like five hours, it was getting late and I just wanted to get dinner made and not make another trip to the grocery store for speciality ingredients.
While I love pancetta and/or bacon, it's not necessarily the best thing for you. So I adjusted the recipe and used some organic chicken sausages that are flavored with garlic and gruyere. I sliced those on a bias and seared them off in the pan then added the vegetables so it would pick up some of the meat flavor. I then reserved the seared meat for a garnish.
Also, the sludge that exists in canned vegetable products is pretty gross in my opinion, even if you rinse them off. I always buy organic canned vegetables now and the "solution" is basically just water and you don't have that slime or other stabilizers or preservatives in it. Enough about my picky food preferences. I drained the beans, and reserved one half of one of the cans, so some of the cannellini beans could be stirred in whole for additional texture. I also doubled the amount of onion, carrot, garlic and celery to ensure it had a complex flavor base before it was pureed. The result was extremely satisfying.
Bean & Bacon Soup Redux
1/4 cup olive oil, plus more for brushing
3 chicken sausages cut on a bias
1 sweet onion, chopped
2 carrots, peeled and chopped
2 celery stalk, chopped
4 garlic cloves, minced
3 cans (each 15 oz.) cannellini beans, drained
4 cups chicken stock
3/4 tsp. finely chopped fresh thyme
1/2 cup grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground black pepper, to taste
In a 3 1/2-quart Dutch oven over medium heat, warm 2 Tbs. of the olive oil. Add the sausages or pancetta and cook, stirring occasionally, until crispy, about 5 to 10 minutes. Remove the cooked meat. Add the onion, carrot and celery and cook, stirring occasionally, until beginning to soften, about 8 minutes. Add the garlic and cook for 1 minute. Add the cannellini beans, broth and thyme and bring to a simmer. Reduce the heat to low, cover and cook until the vegetables are tender, about 10 minutes.
Remove the pan from the heat. Using an immersion blender, puree the soup until smooth. Stir in the cheese and season with salt and black pepper. Immediately ladle into bowls and serve. Garnish the bowls with the seared meat, reserved whole beans and additional fresh thyme.
In the last catalog I received from Williams & Sonoma, one of the pages selling Le Creuset cookware and immersion blenders, had a recipe for White Bean Soup. It was made with cannellini beans and pancetta. It sounded promising. After reading all the ingredients I decided to give it a try, adjusting just a few things mainly out of laziness because it was late last night. We had already been to the gym for what seemed like five hours, it was getting late and I just wanted to get dinner made and not make another trip to the grocery store for speciality ingredients.
While I love pancetta and/or bacon, it's not necessarily the best thing for you. So I adjusted the recipe and used some organic chicken sausages that are flavored with garlic and gruyere. I sliced those on a bias and seared them off in the pan then added the vegetables so it would pick up some of the meat flavor. I then reserved the seared meat for a garnish.
Also, the sludge that exists in canned vegetable products is pretty gross in my opinion, even if you rinse them off. I always buy organic canned vegetables now and the "solution" is basically just water and you don't have that slime or other stabilizers or preservatives in it. Enough about my picky food preferences. I drained the beans, and reserved one half of one of the cans, so some of the cannellini beans could be stirred in whole for additional texture. I also doubled the amount of onion, carrot, garlic and celery to ensure it had a complex flavor base before it was pureed. The result was extremely satisfying.
Bean & Bacon Soup Redux
1/4 cup olive oil, plus more for brushing
3 chicken sausages cut on a bias
1 sweet onion, chopped
2 carrots, peeled and chopped
2 celery stalk, chopped
4 garlic cloves, minced
3 cans (each 15 oz.) cannellini beans, drained
4 cups chicken stock
3/4 tsp. finely chopped fresh thyme
1/2 cup grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground black pepper, to taste
In a 3 1/2-quart Dutch oven over medium heat, warm 2 Tbs. of the olive oil. Add the sausages or pancetta and cook, stirring occasionally, until crispy, about 5 to 10 minutes. Remove the cooked meat. Add the onion, carrot and celery and cook, stirring occasionally, until beginning to soften, about 8 minutes. Add the garlic and cook for 1 minute. Add the cannellini beans, broth and thyme and bring to a simmer. Reduce the heat to low, cover and cook until the vegetables are tender, about 10 minutes.
Remove the pan from the heat. Using an immersion blender, puree the soup until smooth. Stir in the cheese and season with salt and black pepper. Immediately ladle into bowls and serve. Garnish the bowls with the seared meat, reserved whole beans and additional fresh thyme.
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