Here's another terrific recipe that's a real tummy filler. Enjoy!
1 15 ounce can Hunt's tomato sauce 1 tblsp. finely chopped garlic 1/2 small onion, chopped in chunks 1 tblsp. parsley 1 tsp. black pepper 1 tsp. basil 1 whole mild Italian sausage 1/2 cup water 1/2 cup dry red wine - Cabernet Sauvignon recommended 1/4 cup extra virgin olive oil 1 cup freshly sliced mushrooms(ravioles aux cepes)
1 cup coarsely chopped red bell peppers, with seeds removed 1 1/2 cups diced creamer potatoes 4 pieces veal, scallopini style 1/2 pint heavy whipping cream 2/3 cup Parmesan, Romano, Provolone cheese, mixed in equal portions and grated 1/2 cup olive oil for sauteing 1 cup fresh snow peas in pod
Place tomato sauce in a large pot. Add garlic, onion, parsley, pepper, basil, water, wine, 1/4 cup olive oil and two small pieces (about an inch long apiece) of Italian sausage. Cover pot and bring to boil. Immediately turn heat down to simmer for 30 minutes.
While sauce is simmering, saute the following in the 1/2 cup olive oil, saving the oil for the next step: the rest of the sausage, by itself, for 10 minutes. Save sausage drippings and clean the skillet; then, together, the mushrooms, bell peppers and creamer potatoes for about 5 minutes; then, the snow peas for 1 minute.
Next, cut the veal into thin strips about 1/2 inch wide and 2 inches long. Using the saved oil and sausage drippings, saute the veal for about 2 to 3 minutes. Place all sauteed items aside. When sauce is finished simmering, strain to remove the onion pieces, but retain all other ingredients. Return to the pot and add heavy whipping cream (fat free ½ and ½ can be substituted, but will result in thinner substance) and the 2/3 cup mixed grated cheeses, stirring carefully to blend.
Now, add all sauteed items. Stir. Cover the pot and bring close to boil, then reduce heat and simmer until peppers and potatoes are tender and the sausage is completely done, about 10 to 15 minutes. Watch the pot carefully during this time and stir frequently to avoid burning.
This subject will be covered over the next several chapters and includes:
2) Stock vs. Jar of Base or Bullion Cubes
3) Roux vs. Cornstarch
5) Creating a Cream Base
While I fully encourage you to use the resources available to you, and this most certainly includes leftovers. You cannot take a week old roast from the refrigerator and make an earth shattering soup, it will simply taste a week old. The fresher the ingredients, the better the soup!
Mirepoix is a term most commonly used to describe soup vegetables that include even parts carrots, onions and celery. Most hotels use a mirepoix in almost all of their soup. While these three vegetables give restaurant soups a rich character, if your family doesn't care for one of these vegetables, onions for instance, then leave onions out. Use your own discretion, some people would never eat these vegetables raw, but love them in soup.
There are three common sizes of diced vegetables fine, medium, and stew size. Fine dice would be used in such applications as garnishing a consommé and are cut 1/8 inch by 1/8 inch or smaller. Medium dice is most commonly used in soups and are square between 1/4 inch and 3/8 inch. Stew size are cut in squares of between 1/2 inch and 3/4 inch, and are used in some soups and stew.
Stock vs. Base:
For home use a good jar of base, or bullion cubs are the best options. Look at the ingredient list for actual animal content, and if you are sensitive to MSG, there are quite a few good bases that are MSG free. If using a salt based base, don't add salt. Judge the beef or chicken flavor by the salt content, if you need more salt simply add more base. Remember when judging the amount of salt that not everybody has the same tastes, so better less than more. So if I write salt and pepper to taste, this is based on using a stock.