The NFC B-Day Chat Thread

Pics
Date sort Score sort
ok rj
got everything written down, gonna try it this coming week
there was a restaurant up in mt.pleasant pa that made a soup very much like this but not the veggies in it like this one, it was quite tasty and we always got a cup when we went there to eat sure hurt our feeling when we lost the restaurant to a fire and they decided to retire, they also had a spaghetti night, loved the sauce
 
sharron said:
ok rj
got everything written down, gonna try it this coming week
there was a restaurant up in mt.pleasant pa that made a soup very much like this but not the veggies in it like this one, it was quite tasty and we always got a cup when we went there to eat sure hurt our feeling when we lost the restaurant to a fire and they decided to retire, they also had a spaghetti night, loved the sauce
Click to expand...
I enjoy it and like it better than the Olive Garden recipes. I do prefer hot italian sausage, but can't find it around here. It's also very easy to stretch.
 
rjohns39 said:
This is a Tuscan recipe, so technique is kind of important. Start with a cold pot, put a couple rings of olive oil around the bottom, but don't turn on the fire just yet. I use my onion as my baseline for measurements. Finely dice the onion, then dice an equal quantity of celery and about half - 2/3rds carrot. Lightly salt the veg, stir it all up in the pot and then start your fire on medium low. You want to pouch the veg.

When the onions start to get translucent, add 3-4 cloves of minced garlic and a small container of mushrooms, let it set on top until the garlic becomes fragrant, then stir everything together. Add in 2-3 diced potatoes (hash brown sized dice), let them rest on top for a couple minutes, add a couple tsp of black pepper, 1 TBS Italian Seasoning, 2 TBS basil and then stir in.

Push the veg to the sides of the pan and add a pound of skinless/bulk Italian sausage and red pepper flake to taste (I also add a bit of smoked chipolte pepper). brown the sausage and break it up into small bites as you gradually combine with the veg. Once the sausage is completely brown, add two quarts of beef stock, stir it well and cover. Without adjusting your fire, let it come to a boil. Once you get to a boil, add a can of fire roasted tomatoes and a can of Cannellini beans (with the starchy juices), stir well, cover and let it come back to a boil. Taste, adjust your seasonings and then add kale or greens of your choice, simmer on low until the greens are tender.

I like to garnish each bowl with a three cheese mix (asiago, parm & romano) and fresh ribbons of sweet basil. This goes well with a nice artisan bread.
Click to expand...
Yummy! Thanks for the recipe
 
sharron said:
we've never had it at olive garden
can't you make your own now that you're butchering? that way you can make as hot as you like it
ok, i think we're going out and i can pick up the sausage and kale i need for this
Click to expand...
I will try my hand at Italian sausage again once I have my own pork, but just haven't gotten the recipe right. I wish my friend could find his Grandmother's recipe box. I also need to experiment in small batches, last time I tried it, I used 20 pounds of pork. Everyone said it was good, but just wasn't right.
 
rjohns39 said:
I will try my hand at Italian sausage again once I have my own pork, but just haven't gotten the recipe right. I wish my friend could find his Grandmother's recipe box. I also need to experiment in small batches, last time I tried it, I used 20 pounds of pork. Everyone said it was good, but just wasn't right.
Click to expand...
yes definitively small batches until you get what you like, i know when i make something thats not just what i'm looking for, won't want to use the leftovers altho husband will and sometimes wants me to make it again., we have a shop alot up in pa that makes their own hot sausage hot and mild that must be good, they run out fast, i've never tried the lose tho, i like the skin on so i can make hot sausage sandwiches
i enjoy cooking and of course i like to eat :) altho i try my darnest to stay away from sugar since i'm on different diabetic medications and don't want to go on the insulin shots
 

New posts New threads Active threads

Back
Top Bottom