Hearth & Table - February 20, 2020
Do you know the secret of a really great minestrone? Chef Ryan does! Check out the recipe below to see if you can spot the "huh... that's something I wouldn't have expected" element.
At Hearth & Table we strive to balance creating recipes students can use or modify for use at home, while also creating a meal for student diners that's a bit... nice. Something a little different, a little special, often loaded with produce. If you ever have a question about adapting a recipe, Chef Ryan is happy to talk food-talk anytime!
1⁄2 lb. pasta (shells or macaroni works well, but any works), cooked according to box instructions & tossed with olive oil or butter to keep from sticking
1 qt. veg or chicken stock (you can simmer this with parmesan cheese rinds for an hour, then strain out the rinds, for a lot of extra flavor)
1 stick unsalted butter or 1⁄2 cup olive oil
2 onions, diced
1⁄2 head garlic, cloves peeled & sliced
1 tsp dried basil
1⁄2 tsp dried oregano
1⁄2 tsp dried thyme
3 carrots, peeled & diced
1 small can green beans, drained
2 small cans garbanzo or kidney beans, drained
1 large (28 oz) can diced tomatoes, plus juice
Salt & pepper to taste
Fresh basil, chopped finely or cut into chiffonade
Shredded or freshly grated parmesan cheese
1. In a large pot, heat the butter or olive oil over medium heat, then add the onions. Cook 10-15 minutes, until lightly browned & translucent. Add the garlic and cook 5 minutes more.
2. Add the dried spices and carrots, and cook 7-8 minutes more, stirring often.
3. Add the green beans, garbanzo/kidney beans, and tomatoes, and simmer for 15-20 minutes, until the carrots are softened but not mushy. Season to taste with salt & pepper.
4. Just before serving, add the pasta into the soup and simmer for another 2-3 minutes. Serve, topped with the optional garnishes, if desired.
Balsamic fruit & berry crisp
1 lb frozen berries
1-11⁄2 lbs fruit, any (experiment & see what you like... almost everything works)
2 T sugar
2 T balsamic vinegar
1 stick butter, melted
1/2 C brown sugar
3 C old-fashioned oats
1/2 t salt
1. In a large bowl, combine the berries & other fruit with 2 T sugar and 2 T balsamic vinegar. Allow to macerate (and thaw) at room temperature for 30-60 minutes.
2. Preheat oven to 375 degrees.
3. Combine the butter, oats, brown sugar and salt into a chunky crisp topping.
4. In a baking dish, pour the berries and liquid in the bottom, and make an layer of crisp topping to cover. Bake for 30-45 minutes or until the crisp topping is golden. Serve as-is or with ice cream. Careful, it'll be hot for a while!