| A Cottage by the Sea |
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 Fresh tomato sauces. Easy. Saute chopped onion and garlic in olive oil. Skin and seed fresh tomatoes. Simmer 45 minutes. Puree in food processor. Simmer 15 minutes. I added ‘meatballs made by her’.
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 MINESTRONE I’ve adapted this from Italian, a cookbook published by Barnes &Noble in 2003. This one, along with Best-Ever Slow Cooking and Chicken, also published by B & N, and I’m set for cookbooks. Ingredients: 6 cups of stock or water. I use vegetable stock 3 T olive oil 1 large onion, finely chopped 1 leek, sliced 2 carrots, finely chopped 1 celery stalk, finely chopped 2 cloves garlic, finely chopped 2 potatoes, peeled and cut into small dice 1 bay leaf ¼ dried thyme (or 1 fresh sprig) salt and pepper to taste 2 zucchini, finely chopped 1 medium tomato, chopped 1 30 oz. can of cannellini beans, drained fresh basil grated Parmesan cheese 1. In large pot, heat olive oil and add onion and leek. Cook for 5 minutes 2. Add carrots, celery and garlic. Cook for 5 minutes. 3. Add potatoes. Cook for 3 minutes. 4. Add hot stock, herbs and salt and pepper. Stir. Bring to a boil, reduce heat and cook for 10 minutes. 5. Stir in zucchini and tomato; cover and boil for 5 minutes 6. Ten minutes before serving, stir in beans and basil leaves and simmer for 10 minutes. 7. Let stand for 10 minutes. Serve with grated Parmesan cheese. The recipe calls for 3T pesto sauce, which I don’t have, so add fresh basil leaves. It also calls for peas and three tomatoes, not one. Clearly you can throw in any veggies you like and have available.  This is my ten year-old granddaughter’s specialty. Thanks, Abigail, for writing it up, taking the pictures, and emailing it along. And thank you for being willing to share it with all my cottage-by-the-sea friends. It is sooo yummy, simple to make, and good for you, too. I wish you were here. Guacamole Ingredients: 1. 1 avocado 2. 1 small spoonful of Dijon mustard 3. 1 teaspoon of lemon juice (optional) 4. 1 half diced tomato (optional) 5. 2 shakes of salt & pepper each Recipe: 1. Cut avocado in half 2. Take pit out 3. Scoop avocado into bowl 4. Smush avocado with fork 5. Add mustard 6. Add S&P 7. Add lemon juice 8. Add tomatoes 9. Eat with Tostitoes chips 10. ENJOY!!!!!!!!!!    Broccoli-Cheese Soup My sister gave me this recipe from “Cooks Illustrated.” Here is my rendition. This is not the most simple soup in the world to make, but it isn’t complex either. And it is yummy and nutritious. Heat 2 Tablespoons butter in large pot or Dutch oven. When foaming subsides, add: 2 pounds broccoli, florets and stems, chopped in 2 inch pieces 1 medium onion, chopped 1 ½ teaspoon dry mustard powder Pinch cayenne pepper 1 teaspoon salt (optional: two medium garlic cloves, pressed) Cook, stirring frequently for 6 minutes Add: 1 cup water 1 teaspoon baking soda Cover and simmer for about 20 minutes, stirring once. Add: 2 cups chicken broth 2-3 cups water When simmering, add: 2 ounces (2 loosely packed cups) baby spinach Cook for about one minute until wilted. Blend mixture. I use a food processor but you can use a blender. Blend to desired consistency. I like the texture of a few small lumps. Add to the mixture: 1 ½ cups sharp cheddar cheese, shredded (3 ounces) ¾ cups Parmesan cheese, grated  Return to Dutch oven and bring to a simmer over medium heat.
Add water to adjust consistency of soup Salt and pepper to taste You may find that it is a little difficult to find all of the ingredients in the photograph. Here is a clue. I buy herbs and spices, in this case the dry mustard, in bulk. Whenever I can, I roast a chicken for a couple of meals and then make chicken broth.  Recipe (Blog 12/7/10)
Throw (not literally but I guess you could) into a crock pot: • 3 pounds chicken breast, cut in bit size pieces • 1 large onion, sliced • 6 carrots, diced • 8 oz. sliced mushrooms • 3 celery hearts, diced • 1 quart chicken broth • salt and pepper to taste • 1 Tablespoon tarragon (the blog says 2 teaspoons, but when I tasted it, I decided it needed more) I cook this for eight hours under low heat, but you can be flexible about the time and temperature. Before serving, add cooked noodles. I use wide one, but any size or kind will do. Keep it simple • It takes me about twenty minutes to cut and slice and get the soup simmering. • Add other ingredients such as green beans, parsnips, parsley, your favorite_______. • To stretch it out, add more broth and noodles. Of course this depends on the size of your crock pot. • Easy to freeze. This recipe gives you • a comforting meal for a large group of people • plenty of meals for yourself and your family • meals to share with others. |
 Girl with Cherries, ca. 1491–95, Attributed to Giovanni Ambrogio de Predi About Comfort Food
Whenever I long for silence, solitude and simplicity, I’m always hoping to find comfort food waiting for me. My comfort food rules are simple. Index
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