Lidia Bastianich?
gardengrlz
8 years ago
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plllog
8 years ago
Jasdip
8 years agolast modified: 8 years agoRelated Discussions
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Comments (1)LPink, I can do the 5th so long as I give notice. It will be so nice to see you again!! Cheers! Susie...See MoreNew recipe experiences?
Comments (3)This is sort of a cross between soup and gumbo. I hope it's the last cold weather dish I have to make for awhile, but it's definitely going into my keeper file for next winter because everybody liked it a lot. We added hot sauce at the table, and I made a note to increase the creole seasoning a good bit next time. But we all like things really spicy. As written, it's very mild for a Cajun dish, but also very flavorful. CHICKEN GUMBO SOUP 1-1/3 c. raw white rice 1 (3-4 lb.) chicken (I used a whole one, but cut up is ok) 7 c. chicken broth 1 c. chopped celery 1 c. chopped onion 1 c. chopped ham (cooked) 3 T. hot sauce 1 tsp. creole seasoning 3/4 tsp. pepper 1/2 c. butter 3/4 c. a-p flour 4 c. milk 3/4 c. white wine Put chicken in a large pot; add broth. Bring liquid to a boil over high heat; then reduce heat and allow to simmer for approximately 40 minutes, until chicken is tender and thoroughly cooked. Remove chicken to a plate, reserving the stock. When cool enough to handle, chop chicken into bite-sized pieces. Meanwhile, begin cooking rice according to package directions, but remove from heat 15 minutes before the recommended cooking time has expired. Drain off any remaining liquid, and set rice aside. In large pot over moderate heat, saute celery and onion in 1 tablespoon of butter for 5 minutes. Add chopped ham; cover. Continue cooking, stirring occasionally, for about 10 minutes, until all ingredients are tender. Add all the reserved broth and the partially-cooked rice to the pot. Stir in hot sauce, creole seasoning and pepper. Simmer, uncovered, for 15 minutes. Meanwhile, in a separate pan, melt remaining 7 tablespoons of butter over medium heat. Gradually add flour, whisking constantly, until all flour is incorporated and mixture is smooth. Continue cooking and stirring an additional minute. Gradually add milk, continuing to whisk constantly, until mixture is thick and bubbly. Add some of the stock mixture to the milk mixture, continuing to stir. (This part was very fuzzy. It didn't give any reason, but I assume some sort of tempering process was needed. With no clear instructions, I added about 1/2 cup stock and stirred for a couple of minutes.) Then add milk mixture to stock mixture. Stir in chopped chicken and wine, simmering about 15 additional minutes. A bit time-consuming and a bunch of dirty pots, but we liked it a lot more than plain chicken soup. Wonderful with fresh, hot bread and a salad! sm...See MoreBread crumb pasta?
Comments (5)Oh, so you saw the episide too Linda! I love her cooking, I often take notes and make something she did on the show. After it was over I realized that this would be a good meal to make while my folks are here. I wrote down the list of ingredients for the chicken, I'm going to try it in my crockpot. No way would my dad eat that salsa verde with those peppers and all the onions, but I have another recipe from my "La Cucina Ebraica" cookbook that calls for primarily parsley and a couple of anchovies. I think I could also sub pesto. Anyway, I didn't get the ingredients for the passatelli, or even the name! You are so lucky to have that cookbook! Being vegetarian I can't justify buying it, but I often make something I see her do on the show, or something inspired by it. There are a lot of good recipes on her Web site, but not for the passatelli. I'll give you a shout out if I need more help when the time comes. I wonder if you can store these noodles in the fridge? I get home late from work and usually don't have much time to cook. Cooking gets done here mostly on weekends. Here is a link that might be useful: LidiasItaly.com - recipes...See MoreHomemade Pasta Sauces
Comments (29)PWM, just remember the adjectives: A half hour sauce should be "fresh", "bright", "clean". A five hour sauce should be "rich", "complex", "deep". Re making your own tomato base, a lot depends on where you live, and how good the tomatoes really are, whether homegrown or bought. If you have great tomatoes, and are planning to use them for pasta sauce, it's most common to process and can or freeze them at their peak. The recipes are the same whether you use commercial or home made. My idea of pasta with fresh tomatoes, however, is along the lines of what Ruthanna posted, rather than making puree for days for just one pot of sauce. By the time it's cooked down, I don't find enough difference between homemade and the good kind of bought to make a big enough difference for a long simmered, complex sauce which cooks the "freshness" right out of it. I did that when I had no way to can or freeze, and plenty of extra hours for mindless cooking, but it's not efficient. :) Much better to use the fresh tomatoes as fresh, unless you're preserving your garden's produce or live in a place where excellent tomatoes aren't common....See More
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