There are so many different variations of Minestrone soup; it can be somewhat difficult in choosing which recipe to follow. This recipe is more traditional and borrows from several recipes with elements that I liked in particular. I was interested in the idea of using the rind from parmigiano reggiano, as I heard it enhances the flavor. I tried it out and it turns out the rind does add more depth of flavor to the broth. I chose a simple bean medley of red kidney beans and great northern beans, both found in many Minestrone recipes. To get the freshest flavor I roasted Roma tomatoes in the oven and then pureed them for the diced tomatoes. It made a big difference due to the roasting process which concentrates and enhances their flavor. Many recipes do not require any meat as part of the base but I added sliced pancetta for richness and complexity. Everything came together great and it was a perfect transition meal from Summer to Fall! I garnished the soup with extra parmesan and basil and served it with crusty french bread.
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Archives for September 2014
Thai Curry Noodle Soup with Chicken
Lately I can’t get enough of Thai curries! The balance of savory and fresh ingredients make Thai food one of my favorite meals. This curry is a soup with rice noodles and a savory broth. The base is flavored by red curry paste and coconut milk. It’s surprisingly easy and quick to throw together yet the broth tastes like it has been cooking for hours. The chicken is very thinly sliced so it cooks in a few minutes in the hot broth. You can find red curry paste at local Thai markets or make it from scratch. I garnished this dish with plenty of fresh Thai basil, fish sauce, lime juice, green onion and cilantro.
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Thai Panang Curry with Tofu
Does it get any better than a savory Thai broth with coconut milk and spices? This recipe is easy to make and doesn’t take long to throw together. For the curry paste I like to go to the local Thai market which saves me time but doesn’t skimp on flavor. Panang is moderately spicy and seasoned with turmeric, cloves, cinnamon, nutmeg and other savory spices. I chose tofu for this dish but chicken or beef can be substituted for the protein. This curry reminded me a bit of Indian curries since they often use the same spice profile. I served it with rice and garnished with plenty of fish sauce, fresh mint, lime juice and Thai basil.
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