Autumn in New York is magical. The stifling heat is gone, replaced by crisp breezes.It's s the start of the party season as well as a brand new season for the arts. It's also a brand new season for eateries with many of them opening up during these next few weeks. It's an eclectic freshman group with flavors from Provence to the American South.
The New York Times Food section featured them yesterday in their fall restaurant preview. Veteran food writer , Pete Wells went up and down Manhattan Island as well as into the boroughs to find the latest and soon to be restaurants. of course there are the classic French one like Le Garage in Brooklyn that features classic Gallic flavors like beurre noire and Rouge Tomate Chelsea , a branch of the midtown one. This is New York City after all , and Italian and Chinese cuisine reign supreme here. Affectionados of the cuisines will not be disappointed with the latest creations from partners Mario Batali and Joe Bastianich., La Sirena.This is a huge 250 seater hybrid trattoria in the trendy Maritime Hotel. Mr. Batali has a menu full of roasted and fried tidbits along with pastas and scaloppini , reminiscent of Little Italy restaurant fare. The Waldorf Astoria is also acquiring a new eatery in the form of La Chine , a Chinese restaurant , that reflects its' new owners heritage. It will showcase unusual dishes like raw lobster with winter melon, along with raw drunken shrimp in yellow wine. Chef David Garcelon , the chef at La Chine is familiar with working with raw fish and he'll leave his imprint there.
Are there any stand outs? There are a few predicted such as Carla Hall's Southern Kitchen that features homey classics such as chicken with hot sauce.The Lower East Side has welcomed Lucky Bee which serves Asian street food like smoked trout with betel leaf. German and Austrian foods will be on every Manhattan foodie's must eat list thanks to German chef Guenter Seeger who will open a restaurant with his name and the wittily named Austrian restaurant, Freud. The last is big on weiner schnitzel along with other Viennese classics in an atmospheric brasserie that's reminiscent of the actual Freud's Vienna.Nordic food is also anticipated from chef Gunnar Gislason, who was the chef at the famed Dill in Reykjavik, Iceland. He'll head the restaurant connected with the Nordic market at Grand Central Terminal. Authentic Peruvian cuisine , is going to be served at hot spot to be Llama Inn and it's predicted to be one of the city's most innovative. Another star on the horizon is Indian Accent which will also serve diners risotto, soft shell crabs and pork ribs along with traditional dishes.
Fall in Manhattan is always an exciting time, full of fresh starts and new beginnings. It's definitely true of the city's restaurant trade. New eateries abound and with them exciting new tastes .
Thursday, September 10, 2015
Wednesday, September 9, 2015
New Spins On New Year's Foods
Rosh Hashanah begins on Sunday night .It is a new year full of old recipes, lovingly passed down for generations. Sometimes, though, it pays to add a touch of the new . Nothing livens up a holiday meal than a new spin that guests and family will love.
Both Melissa Clark and David Tanis realized this and made it the center of their respective columns in today's New York Times Food section. Ms. Clark decided to make a roast chicken with plums for her menu and column A Good Appetite. which is a spin on serving something sweet for the New Year. This ensures tht the upcoming twelve months will be sweet .This can be cloying if done wrong. There has to be a balance as sweet and savory play off each other. For this Ms. Clark uses a roast chicken flavored with red sumac a , spice popular in Middle Eastern and Greek cooking. This is not derived from the tree but is a tart, bright red berry that is dried and ground up into a powder.Ms. Clark uses it as part of a garlicky rub for the chicken. She roasts two in a large roasting pan with a rack, the kind used for roasting Thanksgiving turkeys. Cooking underneath, and absorbing the sumac infused drippings are the plums, cut up to make a kind of chutney. Cinnamon is added to the rub and the plums to tie it all together. It's a perfect way of adding sweetness without it being too overwhelming.
David Tanis also contributes a family favorite in his A City Kitchen column. It's his Aunt Edith's apple kuchen ,It is an easy bake with the recipe similar to a coffee cake.It's a quickly made batter too, topped with any kind of fruit , sprinkled with sugar and then baked,Mr Tanis tweaked the recipe by adding candied ginger and a touch of honey to the batter and giving the cake a honey glaze. New crop apples give it texture and fruitness. Home bakers could sub in pears, another fall fruitjust coming into ripeness.,, for the apple and the ginger can be nixed for a milder tasting cake. The honey glaze can be kept and for a more fallish taste, try wildflower honey. It is a bit richer than other cakes thanks to the three whole eggs along with a stick of butter however it is a holiday cake so it can be indulgent. Margarine could be subbed in but then the cake loses its' rich buttery flavor. The apples and honey are a spin on a Rosh Hashanah tradition of dipping slices in a bowl of honey to ensure a sweet year.
The new year is a time for honoring traditions and new hopes. These recipes are like that, a combination of the old embracing the new. They are a delicious way of welcoming in Rosh Hashanah.
Both Melissa Clark and David Tanis realized this and made it the center of their respective columns in today's New York Times Food section. Ms. Clark decided to make a roast chicken with plums for her menu and column A Good Appetite. which is a spin on serving something sweet for the New Year. This ensures tht the upcoming twelve months will be sweet .This can be cloying if done wrong. There has to be a balance as sweet and savory play off each other. For this Ms. Clark uses a roast chicken flavored with red sumac a , spice popular in Middle Eastern and Greek cooking. This is not derived from the tree but is a tart, bright red berry that is dried and ground up into a powder.Ms. Clark uses it as part of a garlicky rub for the chicken. She roasts two in a large roasting pan with a rack, the kind used for roasting Thanksgiving turkeys. Cooking underneath, and absorbing the sumac infused drippings are the plums, cut up to make a kind of chutney. Cinnamon is added to the rub and the plums to tie it all together. It's a perfect way of adding sweetness without it being too overwhelming.
David Tanis also contributes a family favorite in his A City Kitchen column. It's his Aunt Edith's apple kuchen ,It is an easy bake with the recipe similar to a coffee cake.It's a quickly made batter too, topped with any kind of fruit , sprinkled with sugar and then baked,Mr Tanis tweaked the recipe by adding candied ginger and a touch of honey to the batter and giving the cake a honey glaze. New crop apples give it texture and fruitness. Home bakers could sub in pears, another fall fruitjust coming into ripeness.,, for the apple and the ginger can be nixed for a milder tasting cake. The honey glaze can be kept and for a more fallish taste, try wildflower honey. It is a bit richer than other cakes thanks to the three whole eggs along with a stick of butter however it is a holiday cake so it can be indulgent. Margarine could be subbed in but then the cake loses its' rich buttery flavor. The apples and honey are a spin on a Rosh Hashanah tradition of dipping slices in a bowl of honey to ensure a sweet year.
The new year is a time for honoring traditions and new hopes. These recipes are like that, a combination of the old embracing the new. They are a delicious way of welcoming in Rosh Hashanah.
Tuesday, September 8, 2015
Lunchbox Cuisine
Yup, it's that time of year when parents start fretting about what to put in their little and not so little ones lunch boxes.Making a filling and taste grabbing mid day meal is tough. Will they like it or trade it for something better? The key is to keep them smiling with some fun foods that are packed with flavor.
Before you pack , ask yourself what does my kid like? If he or she is into Mexican, think about a small cup of guacamole and whole wheat tortilla chips. Avocado is great for growing bodies, thanks to the presence of good fats. Add tomatoes and onion and its' packed with even more antioxidants and vitamins. A taco salad is a lunchbox surprise. You can take the ingredients from last night's tacos or cut up chicken or beef cold cuts along with crumbled tacos and mix with sliced tomatoes, onions and lettuce. Dress with hot sauce and shredded cheese or mix the taco sauce with mayo for a south of the border take on French dressing. If you have a Francophile, then think baguettes spread with Brie and tomatoes or sliced apples.A pan bagnat is a yummy treat and easy to make.It is packed with flavor from pitted kalamata olives and Dijon mustard. The recipe calls for hard boiled eggs but you can sub in tuna in olive oil for protein. Just good cold cuts on a baguette is a lunch treat that anyone would enjoy.
Of course parents want to add a good dose of healthiness to their kids lunch boxes.Do this in the form of julienned carrots and peppers along with celery sticks. These make perfect dippers for Greek yogurt zinged up with a squeeze of lemon or lime. Other good dippers? Pretzel sticks and Melba toast. These are neat surprises for those baby snackers who like nibbles more than actual meals. Toasted pita chips and the Indian bread naan cut up are also great for dipping into hummus. This last may be a hard sell for some kids. After all it's this squishy, mustardy colored gook that may make some young foodies flinch and grimace. It's easy to make at home and you just need some chickpeas, along with olive oil and lemon.. To give it a lighter color add a 1/4 cup of cannellini beans. Peanut butter is another great dip or spread. Instead of buying it , try making it at home.It's pretty easy to do thanks to food processors. You can add chocolate to it for a take on Nutella.or add a dash of honey for some sweetness.
Lunchbox cuisine is simple to maneuver hrought if you know your kids' likes and dislikes. Zest it up with some different foods now and then, Add a dip to shakes things up or a favorite food for comfort. You'll get an A for effort from your choosy little foodies.
Before you pack , ask yourself what does my kid like? If he or she is into Mexican, think about a small cup of guacamole and whole wheat tortilla chips. Avocado is great for growing bodies, thanks to the presence of good fats. Add tomatoes and onion and its' packed with even more antioxidants and vitamins. A taco salad is a lunchbox surprise. You can take the ingredients from last night's tacos or cut up chicken or beef cold cuts along with crumbled tacos and mix with sliced tomatoes, onions and lettuce. Dress with hot sauce and shredded cheese or mix the taco sauce with mayo for a south of the border take on French dressing. If you have a Francophile, then think baguettes spread with Brie and tomatoes or sliced apples.A pan bagnat is a yummy treat and easy to make.It is packed with flavor from pitted kalamata olives and Dijon mustard. The recipe calls for hard boiled eggs but you can sub in tuna in olive oil for protein. Just good cold cuts on a baguette is a lunch treat that anyone would enjoy.
Of course parents want to add a good dose of healthiness to their kids lunch boxes.Do this in the form of julienned carrots and peppers along with celery sticks. These make perfect dippers for Greek yogurt zinged up with a squeeze of lemon or lime. Other good dippers? Pretzel sticks and Melba toast. These are neat surprises for those baby snackers who like nibbles more than actual meals. Toasted pita chips and the Indian bread naan cut up are also great for dipping into hummus. This last may be a hard sell for some kids. After all it's this squishy, mustardy colored gook that may make some young foodies flinch and grimace. It's easy to make at home and you just need some chickpeas, along with olive oil and lemon.. To give it a lighter color add a 1/4 cup of cannellini beans. Peanut butter is another great dip or spread. Instead of buying it , try making it at home.It's pretty easy to do thanks to food processors. You can add chocolate to it for a take on Nutella.or add a dash of honey for some sweetness.
Lunchbox cuisine is simple to maneuver hrought if you know your kids' likes and dislikes. Zest it up with some different foods now and then, Add a dip to shakes things up or a favorite food for comfort. You'll get an A for effort from your choosy little foodies.
Monday, September 7, 2015
A Labor Free Labor Day
Enjoy this day free from work but also remember the people who make it possible for you to eat. Think of the farmers and their workers, those who have to toil in the hot sun so you can have fresh salad or juice.Keep in keen consideration every worker at your grocery store. It is boring and tedious to stock shelves and taking inventories. Think of those who stand on the on their feet all day baking those yummy cakes or slicing those drool worthy cold cuts that you love so much.
Remember those who serve you at restaurants, diners and fast food joints. They have the hardest jobs, taking your orders , cooking dozens of dishes and broiling tons of hamburgers. They do the work of ten people and get paid very little for it . Not only tip them generously but generously praise them as well. They more than deserve it.
Enjoy this day , relaxing on the beach or at the barbecue, but also remember those who in the food industry that make your life easier.
Remember those who serve you at restaurants, diners and fast food joints. They have the hardest jobs, taking your orders , cooking dozens of dishes and broiling tons of hamburgers. They do the work of ten people and get paid very little for it . Not only tip them generously but generously praise them as well. They more than deserve it.
Enjoy this day , relaxing on the beach or at the barbecue, but also remember those who in the food industry that make your life easier.
Saturday, September 5, 2015
Getting Ready For Tailgate Season
It's the start of the football season here in the States and with it the start of the tailgate season!Whether it's your first or your fiftieth , it's a good time to get some gear to make parking lot cuisine easier to make and tastier to eat. There are so many different gadgets and cook stoves to choose from along with mini coolers and plates ,Start the season with the right stuff.
One of the most important items to have is the cook stove or grill.For true luxury there is the Go Galley Portable Kitchen. This is the Rolls Royce of carry along kitchens.It comes complete with four gas burners along with a sunken side burner and a gas smoker.It's an investment at $1700 however you can go in with four or five people and cut the costs. This kitchen will be able to fry a whole turkey as well as cook up three dozen burgers and a slew of ribs. You may want to think of a smaller one, namely the Party King Grills Swing N Smoke MVP. it can also double your patio grill as well. A better , and easier to haul one is the Weber Portable Charcoal Grill.It's only twelve inches and can fit in any trunk. it's perfect for dogs and burgers and smaller racks of ribs. Hibachis are another great tail gating cooker.Try the cast iron Sportsman Grill Hibachi by Lodge Manufacturing. It's only one hundred bucks and a good investment.There are also various smokers you can buy too as well as Brazilian grills that allow you to evenly roast skewers of beef and chicken.
Another important item is the cooler. A wheeled cooler is about the best . It can be toted anywhere and then discreetly pushed to the side when you're done with it. It needs to be able to store all the raw ingredients like the meats and condiments as well as drinks. The best size for this is the one that can hold eighty quarts. Coleman makes this and it is also sturdy enough to last for a few tailgate seasons. Another idea is a mini fridge that can be plugged into your car's cigarette lighter for activation. Some even come with a pocket to hold favorite CDs. One of the cheapest is the trash can coolers which is a foldable barrel. You can store meats in them but not for a long time, since the ice will melt. They are perfect for keeping beer and soda chilled. You could go with a cool radio cooler with Ipod port but this is just and only for drinks . Another one is a cross between a scooter with a fridge for a seat.It's a grand but it's great if you have to deliver food and beer to friends across the parking lot. As for how to eat your grub, go get the GOPlate. This is a plastic disc that has four large compartments that hold hot and cold food. There is a hole in the middle for bottles and cups too in the middle.they're only 9.99 for a set of ten and definitely worth it.
Get geared up for tailgating season with the right cooking and storing gear.It'll make for an easy, trouble free cookout as you cheer for your favorite team. It'll make for a fun season of burgers and beer.
One of the most important items to have is the cook stove or grill.For true luxury there is the Go Galley Portable Kitchen. This is the Rolls Royce of carry along kitchens.It comes complete with four gas burners along with a sunken side burner and a gas smoker.It's an investment at $1700 however you can go in with four or five people and cut the costs. This kitchen will be able to fry a whole turkey as well as cook up three dozen burgers and a slew of ribs. You may want to think of a smaller one, namely the Party King Grills Swing N Smoke MVP. it can also double your patio grill as well. A better , and easier to haul one is the Weber Portable Charcoal Grill.It's only twelve inches and can fit in any trunk. it's perfect for dogs and burgers and smaller racks of ribs. Hibachis are another great tail gating cooker.Try the cast iron Sportsman Grill Hibachi by Lodge Manufacturing. It's only one hundred bucks and a good investment.There are also various smokers you can buy too as well as Brazilian grills that allow you to evenly roast skewers of beef and chicken.
Another important item is the cooler. A wheeled cooler is about the best . It can be toted anywhere and then discreetly pushed to the side when you're done with it. It needs to be able to store all the raw ingredients like the meats and condiments as well as drinks. The best size for this is the one that can hold eighty quarts. Coleman makes this and it is also sturdy enough to last for a few tailgate seasons. Another idea is a mini fridge that can be plugged into your car's cigarette lighter for activation. Some even come with a pocket to hold favorite CDs. One of the cheapest is the trash can coolers which is a foldable barrel. You can store meats in them but not for a long time, since the ice will melt. They are perfect for keeping beer and soda chilled. You could go with a cool radio cooler with Ipod port but this is just and only for drinks . Another one is a cross between a scooter with a fridge for a seat.It's a grand but it's great if you have to deliver food and beer to friends across the parking lot. As for how to eat your grub, go get the GOPlate. This is a plastic disc that has four large compartments that hold hot and cold food. There is a hole in the middle for bottles and cups too in the middle.they're only 9.99 for a set of ten and definitely worth it.
Get geared up for tailgating season with the right cooking and storing gear.It'll make for an easy, trouble free cookout as you cheer for your favorite team. It'll make for a fun season of burgers and beer.
Friday, September 4, 2015
Real Southern Cooking
Southern cooking is one of the greatest gifts thanks to amazing chefs and time honored recipes.Famed chef Dora Charles is one of the first and has created a cookbook A Real Southern Cook In Her Savannah Cooking (Houghton Mifflin Harcourt),celebrating the flavorful dishes of Georgian cooking.. It is a must have, honoring generations of the ingenuity and talent that went in creating this uniquely American cuisine.
Kim Severson interviewed Chef Charles for Wednesday's New York Times Food section and came away with some interesting recipes such as Cheater's Pickles and Next Day Fried Greens , complete wit her special seasoning which can be used on other dishes as well. Chef Charles is also known for being the second in charge to the controversial Paula Deen. Unfortunately it was not an equal relationship as it always seems to be .It reflected the uneasy relationship African Americans have with white employers, that was a carry over from the country's enslavement period. Not only did she witness racism, she was paid only ten dollars an hour despite her large contributions to Ms. Deen's Savannah restaurant the Lady and Sons. Luckily she had the support of another former Deen employee ,Lisa T. Jackson who went out on her own to become general manager of Uncle Bubba's Seafood and Oyster House. Ms. Jackson's lawyer helped chef Charles with her own settlement as well as her book contract. There are stories of Ms. Deen, and they are both warm and painful, making up only six pages in a large cookbook.(in all fairness Chef Charles does acknowledge the other's contribution)Readers should skim over this , and focus instead on Chef Charles' family and black life in Georgia' Low country.
Home chefs should also hone in on the rich variety of traditional recipes. This is true American cooking at its' best. There is also advice with two pages devoted to teaching how to properly fry as well as how to sooth burns with yellow mustard. Black Southern cooks always make their own special seasoning mix to add to their dishes, chef Charles is an easy one to replicate.It's a blend of Lawry's special seasoning, granulated or powdered garlic , black pepper and table salt.This mix is dusted over ribs and pork chops along with baked spaghetti. She stresses how important it is to choose good raw ingredients and urges building flavor at every step. Some recipes rely on Southern pantry staples like margarine and Miracle Whip, Her biscuits are made with classic ingredients like buttermilk and Bisquick but sweetened with Sprite(!). The book is co-written with cookbook writer, Fran McCullough, who introduced her to the famed Kerrygold butter and paprika which both found their way into some recipes. There are also contributions from Chef Charles . eight three year old aunt Laura Daniels as well . readers will enjoy Gone To Glory Potato Salad and Savannah Red Rice.
Chef Charles is giving us a legacy of the best of Southern cuisine in A Real Southern Cook In Her Savannah Kitchen. It reflects a cooking tradition born out of tears and hard labor, but also of joy and family.It is a true gem.
Kim Severson interviewed Chef Charles for Wednesday's New York Times Food section and came away with some interesting recipes such as Cheater's Pickles and Next Day Fried Greens , complete wit her special seasoning which can be used on other dishes as well. Chef Charles is also known for being the second in charge to the controversial Paula Deen. Unfortunately it was not an equal relationship as it always seems to be .It reflected the uneasy relationship African Americans have with white employers, that was a carry over from the country's enslavement period. Not only did she witness racism, she was paid only ten dollars an hour despite her large contributions to Ms. Deen's Savannah restaurant the Lady and Sons. Luckily she had the support of another former Deen employee ,Lisa T. Jackson who went out on her own to become general manager of Uncle Bubba's Seafood and Oyster House. Ms. Jackson's lawyer helped chef Charles with her own settlement as well as her book contract. There are stories of Ms. Deen, and they are both warm and painful, making up only six pages in a large cookbook.(in all fairness Chef Charles does acknowledge the other's contribution)Readers should skim over this , and focus instead on Chef Charles' family and black life in Georgia' Low country.
Home chefs should also hone in on the rich variety of traditional recipes. This is true American cooking at its' best. There is also advice with two pages devoted to teaching how to properly fry as well as how to sooth burns with yellow mustard. Black Southern cooks always make their own special seasoning mix to add to their dishes, chef Charles is an easy one to replicate.It's a blend of Lawry's special seasoning, granulated or powdered garlic , black pepper and table salt.This mix is dusted over ribs and pork chops along with baked spaghetti. She stresses how important it is to choose good raw ingredients and urges building flavor at every step. Some recipes rely on Southern pantry staples like margarine and Miracle Whip, Her biscuits are made with classic ingredients like buttermilk and Bisquick but sweetened with Sprite(!). The book is co-written with cookbook writer, Fran McCullough, who introduced her to the famed Kerrygold butter and paprika which both found their way into some recipes. There are also contributions from Chef Charles . eight three year old aunt Laura Daniels as well . readers will enjoy Gone To Glory Potato Salad and Savannah Red Rice.
Chef Charles is giving us a legacy of the best of Southern cuisine in A Real Southern Cook In Her Savannah Kitchen. It reflects a cooking tradition born out of tears and hard labor, but also of joy and family.It is a true gem.
Thursday, September 3, 2015
The Summery Harvests Of September
Even though it's September there is still tomatoes and greens to be harvested. With them come delicious recipes that utilize the produce of this still summery season. Have them now while the weather is still balmy and the gardens are still lush. Enjoy these tastes of late summer.
Melissa Clark and David Tanis realized this and made the early September harvests the subject of their individual columns in yesterday's New York Times Food section. Ms Clark's A Good Appetite featured the perennial star of the season, tomatoes. She creates a mash up of three great tomato sandwiches. She deftly blends a BLT with teas sandwiches and throws in a heavy dose of the famed Catalan sandwich pan con tomate.The sandwich's base comes from the last. She takes rustic country bread. toasts it and then rubs it with raw garlic and the tomato's pulpy inside.Drizzle olive oil and lightly sprinkle sea salt on it.The tea sandwich part is when strands of tangy white onion is added. Layers of bacon and mayo are added , this is the BLT part of it.It's a messy , yummy sandwich that's literally finger licking good , according to Ms. Clark.Variations abound with subbing the onions with cucumber and giving it a more Iberian spin by using thinly sliced Serrano ham instead of the bacon.
David Tanis devoted his a City Kitchen Column to that flavorful French vegetable soup, pistou..This is a Genovese influenced soup from the French Provencale town of Nice. A kind of pesto is made, called pistou and it's exactly the same as its' Northern Italian cousin. Basil ,garlic and Parmigiano cheese is ground and the olive oil is added to it. since this is a bean soup, there should be a good mix of them, Use shelling bean from the vibrantly colored cranberry to the large , meaty cannellini These should be cooked independently from the soup base. The base itself is a kind of potato stock that also has sautéed onions and more beans, this time romano and yellow wax beans You can add squash and zucchini too, but you can also vary this with adding a quartered ripe tomato or two.along with cubes f pumpkin of you have any in early bloom. Rice or pasta can be added but it's not necessarily.Afrter cooking the soup is ladled into bowls and then a spoonful of pistou is added. Serve with toasted baguette slices dipped in oil, or if you want the pistou itself.
The summer is still giving us bounteous harvests. Take advantage of them by making a delicious tomato sandwich mashup or a bright green Provencale. soup. Both are perfect to eat during these still balmy days.
Melissa Clark and David Tanis realized this and made the early September harvests the subject of their individual columns in yesterday's New York Times Food section. Ms Clark's A Good Appetite featured the perennial star of the season, tomatoes. She creates a mash up of three great tomato sandwiches. She deftly blends a BLT with teas sandwiches and throws in a heavy dose of the famed Catalan sandwich pan con tomate.The sandwich's base comes from the last. She takes rustic country bread. toasts it and then rubs it with raw garlic and the tomato's pulpy inside.Drizzle olive oil and lightly sprinkle sea salt on it.The tea sandwich part is when strands of tangy white onion is added. Layers of bacon and mayo are added , this is the BLT part of it.It's a messy , yummy sandwich that's literally finger licking good , according to Ms. Clark.Variations abound with subbing the onions with cucumber and giving it a more Iberian spin by using thinly sliced Serrano ham instead of the bacon.
David Tanis devoted his a City Kitchen Column to that flavorful French vegetable soup, pistou..This is a Genovese influenced soup from the French Provencale town of Nice. A kind of pesto is made, called pistou and it's exactly the same as its' Northern Italian cousin. Basil ,garlic and Parmigiano cheese is ground and the olive oil is added to it. since this is a bean soup, there should be a good mix of them, Use shelling bean from the vibrantly colored cranberry to the large , meaty cannellini These should be cooked independently from the soup base. The base itself is a kind of potato stock that also has sautéed onions and more beans, this time romano and yellow wax beans You can add squash and zucchini too, but you can also vary this with adding a quartered ripe tomato or two.along with cubes f pumpkin of you have any in early bloom. Rice or pasta can be added but it's not necessarily.Afrter cooking the soup is ladled into bowls and then a spoonful of pistou is added. Serve with toasted baguette slices dipped in oil, or if you want the pistou itself.
The summer is still giving us bounteous harvests. Take advantage of them by making a delicious tomato sandwich mashup or a bright green Provencale. soup. Both are perfect to eat during these still balmy days.
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