For my birthday my daughter bought me some books to help me learn how I hope to improve my blog. I have been writing about food for 8 years and have not changed much since I started. I do not think I have a bad blog, but there is always room for improvement and I really want to spend more time in order to give everyone who reads it the best I can.
I spent too much time trying to find a logo for my food blog and still came out blank. I’m not desperate I just want something to catch my eye and I feel like when I see it I will know. At least that’s what I hope for. I was toying with the name change; My daughter thought I could shorten it but I’m pretty partial to cooking at Clark Towers.
I wanted to share with you the above so that if you see some changes you will know why. Now why I’m writing a blog – Food. We did a few things this week that I think you will want. At least my family did and that’s my basic criteria for what I share here.
Rustic ribolita soup
Fertilizer soup that also tastes great the next day or two
- ¼ Goblet Extra virgin olive oil
- 3 edges celery Finely chopped
- 2 medium Carrots Thinly sliced into circles
- 1 medium Onion Cut into thin cubes
- 1 clove garlic ground
- Kosher salt
- 2 tablespoon Tomato paste
- 1 28 ounces Can whole peeled tomatoes Preferably San Marzano
- 1 3 ounces Slice of Parmigiano-Reggiano cheese and peel Cut peel and save
- ¼ teaspoon Red pepper flakes
- ½ pound Kyle (about ½ bundle) Stem, coarsely chopped leaves
- ¾ pound Swiss chard Stem, coarsely chopped leaves (the stalk can be cut into cubes and added
- 2 A 15-ounce can White beans Washed and drained
- 4 Slices Toasted and diced rustic bread We used homemade croutons for our soup
In a Dutch oven 6-8 liters – or something similar; Add 3 tablespoons of olive oil, add the celery, carrots, onions, garlic, chard stalks if using together with ¼ a teaspoon of salt. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Stir in the tomato paste, then add the canned tomatoes with their juices, parmesan peel, pepper flakes and 5 cups of water. Bring to a gentle boil, breaking up the tomatoes with a wooden spoon. Cook until vegetables are very tender, 20-25 minutes.
Add the kale and cook until softened, about 10 minutes. Add the chard and beans. Continue to cook until the vegetables are tender for another 8-10 minutes. Remove the parmesan peel.
Remove the soup from the heat, mix in the piece of toasted bread and let stand for 5 minutes. Add the remaining olive oil and mix well to break up the bread so that it blends slightly into the soup. Adjust the seasoning to taste. Serve hot, with shaved Parmesan cheese and even a few more pepper flakes if desired.
Rivolita means – in Italian it means re-cooked. The rustic soup can be eaten in stages, initially, without the addition of bread there will be a thick bean and vegetable soup. The next day you will add the bread to lengthen the soup. the third day. If soup remained, you would bake it until it was heated and a crispy crust formed on top.
Adapted from Bringing it home – Gail Simmons