Wonderful rainy Sunday…

Yesterday turned out to be a deliciously wonderful rainy Sunday here in San Francisco.  The day started with brunch at Farmer Brown – soul food!  I can think of no other way to start the day than with Farmer Brown’s amazing brunch.  All you can eat scrumptious fried chicken, biscuits & gravy, perfectly cooked bacon, grits, amazing scrambled eggs and the urban decor…it’s a must try!  Needless to say after brunch all I wanted to do was to curl up on the sofa and watch some TV.

I found out that Ina Garten’s, The Barefoot Contessa, can be streamed right from the Food Network website.  I was so very excited!  In one of the shows she was making Pappa al Pomodoro, which is a classic tomato soup from the Tuscany region in Italy.   The soup is fairly simple to make and tastes out of this world.   This is my take on her recipe.

Pappa al Pomodoro

½ cup olive oil
3 carrots, peeled and diced
2 onions diced
4 cloves of garlic minced
1 28 ounce can of crush tomatoes
8 thick slices of bacon, chopped
1 bulb of fennel, diced
3 cups of ciabatta bread cut into 1 inch cubes
4 cups of chicken stock
½ cup red wine
1 cup of chopped basil
1 cup parmesan cheese
Salt & pepper

In a large casserole heat oil.  Add the carrots, fennel and onion and cook on medium heat for 5 minutes.  Add the garlic and cook for another 5 minutes.  While this is cooking brown the bacon in a separate skillet.  When the bacon is done add it to the casserole.  Add the ciabatta and cook for 5 minutes.  Now add the tomatoes, red wine, chicken stock, basil, 1 tablespoons of salt and 1 tablespoon of pepper.  Stir together and bring to boil.  Once boiling, reduce the heat and simmer partially covered for 20 minutes.  Add the parmesan cheese, stir and continue to simmer partially covered for another 25 minutes.

The soup is easy, delicious and satisfying.  It tastes even better the longer it sets.   Tonight I used the remaining ciabatta bread and made a grilled cheese with some really good cheddar cheese.  Perfection!

Soup save me…

I feel terrible today – scratchy throat, itchy eyes, congestion, my body just feels worn out – no fun.  The silver lining here is that I just created a chicken noodle soup recipe and it is absolutely delicious!  I’m hoping with a little luck the mythological healing powers will make me feel better.  Regardless it’s a chilly, foggy day here in San Francisco and I can think of nothing better than to be curled up on the sofa, with my soup, blanket and watching the entire first season of Mad Men – incredible show if you have not seen it.  Well there is one other thing that could make it better, but he is visiting his parents in Arizona.

The soup is a simple recipe and absolutely feels great in my belly.  Here’s the scoop…

What ya need…

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 onion, diced
• 3 carrots, sliced
• 2 stalks celery, sliced
• 6 cups water or chicken stock
• 1 chicken, quartered
• 1 cup thin egg noodles
• ½ teaspoon of fresh thyme
• ½ bay leaf
• ¼ cup of cream
• Salt
• Pepper

How to make it happen…

Heat the oil and butter in large casserole or heavy pot.  Add the onion and celery and cook until translucent.  Season chicken pieces liberally with salt and pepper (make sure your chicken has been washed and dried, this will help it brown better).  Place chicken skin side down in pot and brown, about 5 minutes. Add carrots, thyme, bay leaf and cover with water/stock. Bring to a simmer and cook for 1 hour. Remove chicken from soup and remove meat from bones and shred, discard skin (it is easier to shred the meat when it is hot).  Return meat to pot and stir in cream and noodles. Cook for another 20 minutes.  Correct seasoning.

The soup is creamy, buttery and very soothing.  It will taste even better the longer it sits and as the noodles continue to absorb the flavors of the broth.  It is exactly what was needed for today and now hopefully those magically powers will help this sick boy.