I finally bought myself a Thermos at the Brooklyn Flea this weekend, which means it is SOUP MAKING TIME. The winning recipe: tortellini soup from Granny Jean’s friend, Joan Ireland. Ingredients: 2 T olive oil 2 oz prosciutto 3 cloves garlic 1 med. onion chopped 6-7 cups of chicken broth lots of little tortellinis (spinach- or cheese-filled) 28 oz crushed tomatoes 4 t “Italian herbs” fresh spinach Paisanos convinced me to buy a 3/4 lb. hunk of prosciutto (except maybe it wasn’t because it was very cartilagey and there wasn’t too too much meat), so I sauteed what meat there was along with the olive oil, onions, and garlic. I heated the broth, and I put the cartilagey prosciutto bits in for flavor. Added the tortellini. Added the tomatoes. Added the spinach. And the Italian herbs I used were thyme, basil, savory, fennel, and lavender flowers. Very easy. So easy I didn’t even need to type this out. We are slores. Soup is a piece of cake. Mmm…. cake. But there’s more! Cheesy, chivey more. From Laurent Tourondel! Cheddar & Chive Biscuits (from BLT Fish) 1 1/2 cups flour 2 t baking powder 1 t salt 1/4 t cayenne pepper 3 T shortening 3 T butter 1 T chives 1 cup shredded cheddar 1 1/4 cup cream Mix together the flour, baking powder, salt, and cayenne. Cut in the shortening CRISCO! and butter, being careful not to overwork it — leave them in small pieces, instead. Add chives and cheese, then stir in the cream just until the mixture comes together. DON’T MIX TOO MUCH, THOUGH, then bake those motherfuckers for 15-17 minutes at 375 degrees. (It says to serve with butter and maple syrup, but I haven’t gotten there yet.) I had to bake them a little longer to get a could cheesy crisp going on the edges. Happy eating! Forrest

I finally bought myself a Thermos at the Brooklyn Flea this weekend, which means it is SOUP MAKING TIME. The winning recipe: tortellini soup from Granny Jean’s friend, Joan Ireland.

Ingredients:

  • 2 T olive oil
  • 2 oz prosciutto
  • 3 cloves garlic
  • 1 med. onion chopped
  • 6-7 cups of chicken broth
  • lots of little tortellinis (spinach- or cheese-filled)
  • 28 oz crushed tomatoes
  • 4 t “Italian herbs”
  • fresh spinach

Paisanos convinced me to buy a 3/4 lb. hunk of prosciutto (except maybe it wasn’t because it was very cartilagey and there wasn’t too too much meat), so I sauteed what meat there was along with the olive oil, onions, and garlic. I heated the broth, and I put the cartilagey prosciutto bits in for flavor. Added the tortellini. Added the tomatoes. Added the spinach. And the Italian herbs I used were thyme, basil, savory, fennel, and lavender flowers. Very easy. So easy I didn’t even need to type this out. We are slores. Soup is a piece of cake. Mmm…. cake.

But there’s more! Cheesy, chivey more. From Laurent Tourondel!

Cheddar & Chive Biscuits (from BLT Fish)

  • 1 1/2 cups flour
  • 2 t baking powder
  • 1 t salt
  • 1/4 t cayenne pepper
  • 3 T shortening
  • 3 T butter
  • 1 T chives
  • 1 cup shredded cheddar
  • 1 1/4 cup cream

Mix together the flour, baking powder, salt, and cayenne. Cut in the shortening CRISCO! and butter, being careful not to overwork it — leave them in small pieces, instead. Add chives and cheese, then stir in the cream just until the mixture comes together. DON’T MIX TOO MUCH, THOUGH, then bake those motherfuckers for 15-17 minutes at 375 degrees. (It says to serve with butter and maple syrup, but I haven’t gotten there yet.)

I had to bake them a little longer to get a could cheesy crisp going on the edges.

Happy eating!

Forrest