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Hot, Bold Vegetable Soup

November 16, 1995|DONNA DEANE | TIMES TEST KITCHEN DIRECTOR

Homemade soup, salad and warm garlicky bread sticks are the makings of a terrific autumn meal. I like to make a big pot of vegetable soup early in the weekend to have on hand for drop-ins or easy suppers. I usually keep frozen bread dough in the freezer so Parmesan bread sticks are a snap. Just let the dough thaw according to package directions, then shape and bake; there's no need to let the dough rise for this recipe. Serve small cups of olive oil mixed with minced garlic for dipping the hot bread sticks.

The fresh mixed bean salad tossed with anchovy vinaigrette adds a nice crunch to the dinner, with the flavor of the anchovies bold enough to stand up next to the other strong flavors in the meal.

PARMESAN GARLIC TWISTS

3/4 cup olive oil

8 large cloves garlic, minced

2 tablespoons minced rosemary, optional

2 (1-pound) loaves frozen bread dough, thawed

1/2 cup grated Parmesan cheese

Combine olive oil, garlic and rosemary in small bowl. Set aside.

Cut each loaf of frozen bread dough into quarters lengthwise. Fold each length of dough in half and twist. Place on oiled perforated pizza pan. Brush twists with garlic-rosemary oil.

Bake twists at 350 degrees until browned, 25 to 30 minutes. Remove from oven and immediately brush with garlic-rosemary oil. Sprinkle generous tablespoon Parmesan cheese over top of each hot twist. Serve remaining oil along with hot bread for dipping.

Makes 8 twists.

Each twist contains about:

511 calories; 764 mg sodium; 5 mg cholesterol; 80 grams fat; 57 grams carbohydrates; 13 grams protein; 0.05 gram fiber.

*

MIXED BEAN SALAD

Salt

Water

1/2 pound whole green and wax beans

1/2 (2-ounce) can anchovy fillets, drained and chopped

2 tablespoons olive oil

2 tablespoons lemon juice

1 clove garlic, minced

1 teaspoon Dijon mustard

1 green onion, minced

Black pepper

Butter lettuce

1 hard-boiled egg, chopped

1 tomato, sliced

Bring small amount salted water to boil in saucepan. Add green beans and wax beans and cook until tender-crisp. Drain. Refresh in ice water. Drain and pat dry just before dressing.

Combine anchovies, olive oil, lemon juice, garlic, mustard, green onion and salt and pepper to taste.

Arrange beans on butter lettuce and top with dressing. Sprinkle chopped egg over salad. Garnish with tomato slices.

Makes 4 servings.

Each serving contains about:

122 calories; 333 mg sodium; 58 mg cholesterol; 9 grams fat; 7 grams carbohydrates; 5 grams protein; 0.95 gram fiber.

*

COUNTRY VEGETABLE SOUP

5 pounds beef bones with meat, cut into pieces

2 pounds beef knuckles

1 gallon water, or to cover

1 onion, quartered

1 tomato, cut into 8 wedges

1 carrot, cut into quarters

1 bay leaf

1 branch thyme

2 large carrots, peeled and cut into 1-inch chunks

2 large baking potatoes, peeled and cut into 2-inch chunks

1/2 head savoy cabbage, coarsely chopped

Salt

Chopped parsley

Roast beef bones and knuckles in single layer in roasting pan at 500 degrees, stirring occasionally, until browned, about 30 to 40 minutes.

Pour off excess fat and put bones in stock pot. Put roasting pan over high heat, add little water and deglaze, scraping bottom to free any stuck bits of meat.

Pour deglazed mixture over bones, then add water to cover. Add onion, tomato, quartered carrot, bay leaf and thyme. Bring to simmer, skimming off foam throughout cooking. Simmer over very low heat about 3 hours. Let stand to cool slightly and strain. Remove any meat from bones and set aside. Chill stock until ready to use.

When ready to use, skim fat from top of stock. Heat to simmer. Add carrots, potatoes and cabbage. Simmer, partly covered, until vegetables are tender, about 40 minutes. Add reserved meat from bones and heat through. Season to taste with salt and garnish with parsley.

Makes 6 to 8 servings.

Each of 6 servings contains about:

174 calories; 182 mg sodium; 33 mg cholesterol; 4 grams fat; 20 grams carbohydrates; 16 grams protein; 1.27 grams fiber.

Menu

Country Vegetable Soup

Parmesan Garlic Twists

Mixed Bean Salad

GAME PLAN:

Day Before Dinner: Prepare soup. Refrigerate.

Morning of Dinner: Clean and blanch beans for salad, then chill. Prepare dressing and cook egg. Wash and chill lettuce.

One Hour Before Dinner: Shape bread sticks, bake and keep them warm.

30 Minutes Before Dinner: Remove soup from refrigerator and remove any excess fat. Slowly reheat. Arrange salads on plates.

STAPLES

Onion

Bay leaf

Olive oil

Lemon

Salt

Pepper

Garlic

Dijon-style mustard

Egg

SHOPPING

5 pounds beef soup bones

2 pounds beef knuckles

2 tomatoes

1 bunch carrots

1 bunch thyme

2 large baking potatoes

1 head savoy cabbage

1 head garlic

1 bunch rosemary

2 (1-pound) frozen bread loaves

1 small wedge Parmesan cheese

1/2 pound fresh green and wax beans

1 (2-ounce) can anchovy fillets

1 bunch green onions

1 head butter lettuce

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