HOT CRAZY COMFORT FOODS
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- Hot in the City, Billy Idol
- Hot Blooded, Foreigner
- Hot Stuff, Donna Summer
- I Do Not Care for the Winter Sun, Beach House
- Warm All Over, Barbra Streisand
Prepared in 2 hours plus overnight soak.
¼ cup Extra Virgin olive oil, plus extra for serving
¼ lbs pancetta or smoked bacon, diced
2 medium yellow onions, peeled and chopped
3 carrots, peeled and chopped
3 celery stalks, cleaned and chopped
6 garlic cloves, peeled and minced
1 tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
1 (28-oz) can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped savoy cabbage
4 cups coarsely chopped kale
½ cup chopped fresh basil leaves
6 cups low-sodium chicken stock
4 cups stale sourdough bread cubes, crusts removed
½ cup freshly grated Parmigiano-Reggiano, for garnish
Drain the beans, reserving their cooking liquid.
In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and adjust to preference. Serve immediately in large rustic bowls garnished with grated cheese and drizzled with olive oil.
3 cups whole milk
1 cup chilled heavy cream, divided
1/3 cup sugar
1 pinch Kosher salt
¼ cup water, room temperature
1 vanilla bean, split lengthwise
5 oz semisweet or bittersweet chocolate (do not exceed 72% cacao), chopped
1/3 cup unsweetened cocoa powder
1 Tbs finely ground espresso or dark-roast coffee beans
Cinnamon sticks for garnish
2 pints vanilla bean ice cream (*option for garnish)
Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan.
Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil.
Whisk remaining 1/2 cup cream and ground coffee in a small bowl until firm peaks form. Remove vanilla bean from hot cocoa; discard.
Transfer cocoa to a blender and purée until thick and foamy, approximately 2 minutes. Pour into mugs and garnish with cinnamon sticks. Top each mug with a small dollop of coffee whipped cream. Serve immediately.
*Option: Scoop vanilla bean ice cream into mugs before pouring creamy hot cocoa into each of them.