NOVEMBER RECIPE 5

Tuscan Country Vegetable Soup
Makes 10 cups
Prep time: 40 minutes
Ingredients:
1/3 cup olive oil
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup leeks, thinly sliced
1 medium zucchini, diced
3-4 cloves garlic
3 cups chicken stock
3 cups water
1/2 cup green beans, cut 1 Inch
1 can Cannellini beans (or other), rinsed and drained
2 tomatoes, seeded, chopped
1/2 cup small pasta (Orzo or other)
1 cup shredded greens (Spinach, Chard or other)
Salt & Pepper to taste
Fresh Grated Parmesan Cheese
Method:
In a soup pot; heat 2 tbsp of olive oil and sauté the celery, carrot, leeks and zucchini until slightly tender. Add garlic and sauté another minute or so.
Add stock & water; bring to a boil. Add green beans, canned beans, tomatoes, pasta and greens. Cover and simmer 15 minutes, or until veggies are tender enough and pasta is done. Season with salt & pepper.
Serve warm topped with a drizzle of olive oil and grated Parmesan.
Source: The Chef Group – Chef Kevin Wagner
Recipe Adapted from http://www.italianfoodforever.com/

Ragu Bolognese (North Italian Meat Sauce)
Makes 8 cups Prep time: 1 hour
Ingredients:
1 cup chopped ham
1 cup chopped onion
1 cup coarsely chopped carrots
1/2 cup chopped celery
3-4 tablespoons butter
2 tablespoons olive oil
1 pound (4-5) Italian sausage, skinned
3-4 cloves garlic, minced
1/2 cup white wine
2 cups beef stock
1/4 cup tomato paste
1/2 pound chicken livers
1 cup heavy whipping cream
1 pinch ground nutmeg (to taste)
salt and pepper to taste
hot cooked pasta for serving
Method:
Finely chop the ham, onions, carrots and celery; either on a cutting board or in a food processor (quicker).
In a large saucepan melt 2 tbsp of butter and olive oil over medium heat. Add skinned sausage and brown, breaking them up with a spoon as they cook. Add ham mixture and sauté, stirring often, for 10 minutes or until lightly browned. Add garlic and sauté another minute.
Add the wine and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Stir in the stock and tomato paste. Bring to a boil; then reduce the heat and simmer, partially covered, for 30-45 minutes, stirring occasionally.
Meanwhile, melt remaining 2 tablespoons of butter in a skillet. Add chicken livers and sauté for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste.
Source: The Chef Group – Chef Kevin Wagner
Recipe Adapted from http://www.allrecipes.com/

Chocolate Hazelnut Biscotti
Makes about 30 biscotti Prep time: 1 hour 20 minutes
Ingredients:
4 oz bittersweet chocolate, chopped
1 cup firmly packed light brown sugar
1 3/4 cups flour
1/3 cup unsweetened cocoa
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup hazelnuts, toasted, chopped
2-3 oz white chocolate, melted (optional)
Method:
Pre-heat oven to 325° F. Line a large baking sheet with parchment paper.
In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is quite fine; set aside.
Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend, about 30 seconds. On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts about half way through mixing.
On a lightly floured surface divide the dough in half. Form each half into a log 12 inches long. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 30-35 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.
Using a long spatula transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch thick. Arrange the slices cut-side down on the baking sheet. Bake 10 minutes. Turn the slices over and bake until crisp and dry, about 10 minutes longer. Remove from oven and let cool on wire rack.
Chef’s Note: If desired, these are great with a white chocolate glaze. Just melt a bit of white chocolate and dip one end in and let harden on a parchment or waxed paper covered tray.
Source: The Chef Group – Chef Kevin Wagner
Recipe Adapted from http://www.joyofbaking.com/