Garlic Soup with Egg in a Bread Bowl

First of all, before you even go there, let me just state that garlic soup is delicious. I used to make this recipe in a crock, but they are very difficult to clean afterward. The bread bowl substitution - makes this much more manageable - and delicious. This is a very nice, mild soup to serve as a starter before any meal - and goes with pork, beef, chicken or even seafood. Try it, I PROMISE that you will like it.

Recipe makes enough soup for 10 bread bowls.

Ingredients:

• Large crusty rolls (10)
• 1 head of garlic
• 2 large cans of Collegiate Chicken broth
• 1 1/2 sticks of butter
• 3 tblspns. flour
• Salt & pepper to taste
• Eggs (10)
  

Soup:
In a large soup pan melt 1/2 stick of butter - add 1 head of garlic, chopped. Cook over a low heat until the garlic is translucent, add chicken broth. Bring to a boil and then lower to a simmer for approximately 1 hour. I generally take about 2-3 cups of the soup out (garlic will float to top), puree it and return to pot.

After an hour strain soup through a colander - into another large pot and return to stove. Melt the remaining stick of butter in a small pan - and slowly add the flour to it until you get a smooth, golden rue. Add slowly to the soup mixture - and continue to simmer while you prepare the bread bowls.

Bread Bowls:
Cut the 'lid' off of each roll, set aside. Hollow out the rolls to form a bowl.  Place in preheated oven at 350 degrees - and bake for about 5 minutes or so, then remove. Break an egg into each bowl, fill with garlic soup and place on a shallow baking pan and put back into the oven. Bake approx. 20 minutes or so until egg is soft boiled.

Remove the bowls and place them on a plate, top with 'lid' and serve. Again - you will not believe how delicious this soup is - and simple to make and clean up (just eat the bowls!), as well.

Enjoy!

Roast Chicken with Sea Salt

I always forget that sometimes even the simplest dishes can be the most confusing to some people. Seasoning, temperature, stuffing, etc., can all contribute in making a basic dish - special.

Roasting a chicken is easy - and provides ample leftovers for soup or chicken salad depending on your mood.

To roast the perfect chicken, follow these very easy, very simple steps. Delish!

Place a roaster in a shallow baking pan. Brush with olive oil and sprinkle with pepper, paprika, garlic powder and coarse sea salt. That's it - stop! You really don't have to do much more! For a simple, easy-to-prepare meal scrub a couple of potatoes and throw them in the last hour to bake. Toss a green salad and you are done. . . no hassle, no pain, no recipe. . . just slow, family cooking at its best!

Rule of thumb - cook 20 minutes at 350 for every pound. I always 'poke' the chicken with a fork in the densest area (breast) - if clear liquid surfaces, it is done. If liquid is 'pinkish' let it go another 15 minutes and poke it again.

Not the most complex recipe posted. . . but some days you just want that homecooked meal without all the effort.

Roasted Tomatoes with Pine Nuts

Simple, simple, simple to make - and delicious. All you need for this one is:

• Whole tomatoes
• Olive Oil
• Italian Seasoned Bread Crumbs
• Parmesan Cheese
• Fresh Garlic, chopped
• Pine Nuts

Preheat the oven to 350; in a shallow baking pan, place tomatoes (however many your heart desires) with the tops cut off - and a shallow 'cup' cut into the top portion. I usually cut off the top and take a tablespoon of the meat out - it doesn't need to be deep, just enough to hold other ingredients.

Drizzle with virgin olive oil and sprinkle with Italian bread crumbs, Parmesan cheese, fresh garlic and pine nuts. You can also use other cheeses depending on your preference. Note that the 'sprinkle' can range from a light coating to more - it is just a preference of taste (I tend to go a bit on the heavy side).

Bake for about 30 minutes and serve hot as a side. It is a wonderful addition to any meal.

Enjoy. . .

Lamb (or Veal) Stew

It's getting cold and it's time for stew season - nothing is more comforting on a cold evening than hot stew and a crusty loaf of bread. I make my stew with veal or lamb versus beef. I find beef a little too heavy for my taste and enjoy the lightness and flavor of the veal or lamb.

Ingredients:

• 2 lbs. cubed lamb or veal
  
• 2 large cans or boxes of chicken broth
• 2 cloves of garlic minced
• 2 small onions chopped
• 1 package fresh mushrooms, sliced (optional)
  
• 5 large carrots peeled and chopped into large sections
• 8 large potatoes peeled and chopped into large sections
• Sprig of fresh parsley
• Thyme
• Italian Seasoning
• Salt, Pepper
  
• 1 stick of butter
• 4 tablespoons of flour

In a large pot place garlic, onion, lamb (or veal) and cover with 2 large cans or boxes of chicken broth. Add salt, pepper, thyme and Italian Seasoning to taste (approx. 1 tablespoon of each with the exception of salt - go light for flavor). Bring to a boil, then lower to a simmer for about 2 hours - stirring occasionally.

Add mushrooms, potatoes and carrots and cook for another 30 minutes until tender. In a small bowl add melted butter (1 stick) and fold in 4 tablespoons of flour to create a golden rue. Add to the stew (to thicken), stir in thoroughly, top with fresh parsley sprigs and cook another 5-10 minutes.

Serve with a crusty bread and side salad. . . it says LOVE on a cold winter day.

Shells Stuffed with Asiago, Spinach and Pancetta

Okay, can you say DELICIOUS? Because these are! This dish takes a little time, but trust me, it's worth it.

Ingredients:

• 1 lb. of large shell macaroni 
• 32 oz. of Ricotta Cheese
• 2 containers (approx 5 oz. each) shredded or shaved Asiago Cheese
• 1/2 cup Parmesan cheese
  
• 2 eggs
• 1 thawed box/bag of chopped spinach, drained thoroughly
• 1/2 lb. cubed pancetta
• 1 pint of heavy cream

Par-boil the shells - approx. 10 minutes, drain and set aside. In a small frying pan place a small amount of oil oil, heat over a medium flame - add pancetta and fry until golden brown. Place on paper towel to drain.

In a large mixing bowl combine ricotta cheese, eggs and spinach until well mixed. Add one 5 oz. container of Asiago cheese and cooled pancetta and mix again.

Stuff shells with mixture and place in a large baking pan in a single layer - filling face up.

In a small pan mix pint of heavy cream and remaining asiago cheese and slowly bring to a boil. Continue to heat until cheese is thoroughly melted. Add to the shells carefully pouring around them - use all of the sauce.

Cover with foil and bake at 350 degrees for about 45 minutes. Uncover and cook another 15 minutes, then serve.

This dish tastes like it took days to prepare - an easy recipe to prepare ahead and serve to impress!

Accompany with a crusty bread and salad - and voila! A meal both family and guests alike will ask for again and again.

The 'Perfect' Roast Pork

What is the perfect roast pork you ask? The one that is the easiest to make. The secret? A pan of water, low heat and time.

Ingredients:

• 1 Pork Roast (any size) bone in
• Fresh garlic cloves, cut into quarters lengthwise
• Olive Oil
• Salt
• Pepper

You need to start this meal early in the day. If I am planning on eating around 6PM or so, I actually start this in the oven at 10AM. Literally all you do are these simple steps:

• Heat oven to 250 degrees
• Place a large glass baking pan filled with water on the bottom shelf
• Place the roast in another baking pan
• With a sharp knife, cut 'slits' in the pork and insert garlic slices - use as little or as much as you would like. Too lazy to do this? Substitute garlic powder. 
• Drizzle with olive oil and season with salt and pepper

Place in the oven and FORGET ABOUT IT!!! That's right, forget about it. Go on with your day. Do the food shopping, laundry - take a nap . . . and about 8 hours later. . . it's done!

Ugh! Cook it 8 hours? Are you kidding me? NO I AM NOT! Once this roast is done it is the most tender, delicious pork roast you will ever have. How tender you ask? Don't even bother with a knife - you won't need it.

Serve with whatever sides and ENJOY!

Potato Leek Soup

Potato Leek Soup is super filling, delicious and easy to make. This recipe makes enough for dinner with plenty left over to freeze.

Ingredients:

• 12 large potatoes
• 2 large cans of College Inn Chicken Broth
• 3-4 large leeks
• 2 garlic gloves
• 1 quart of light cream
• Optional: Crumbled Bacon, Sour Cream
  

Peel, cube and wash potatoes, place in large pot and over with chicken broth (2 large cans), bring to boil. Clean leeks (be careful, these tend to be sandy by nature), chop and throw into pot along with minced garlic cloves. Let this cook about an hour or so on a very low heat until potatoes and leeks are extremely well done and soft.

At this point, I take a hand masher and use this to bring the potato/leek mix to a smooth consistency - you can also put this through a food processor and put back into the pot to finish. If you use the food processor approach - I recommend letting the mixture cool a bit first. Trust me on this.

After the mixture is mashed/pureed, add 1 quart of light cream and bring back to a boil. Salt and pepper to taste.

You can serve topped  with sour cream and bacon bits. Great on a cold winter day!