Saturday, December 6, 2008

That's better...

This week I made minestrone. The main reason I've never made it before is because there are so many recipes, literally ten in one cookbook, that I just never knew which recipe to follow. In the end, I simply read four or five of them and then just made it up. The Southerner had two bowls already and says it's very good. He's hoping no one comes tomorrow now. Just kidding! There's lots and lots.

I have made soup in the past with pasta in it and it just never keeps very well. It's okay when you serve it, but the next day the pasta balloons to twice its size or melts into the stock and makes it all starchy and gross. So today I cooked up the elbow macaroni separately in vegetable stock (so it would have the same flavour as the soup) and then after I drained it, I buttered it well. I will serve it on the know, add a scoop of macaroni to the soup when you dish up. This will be good for our friend who can't have gluten too. Now she can eat the soup without having to fish out the pasta.

I haven't the slightest idea what the bread will be tomorrow, but I think I'll do most of the house clean-up tonight so that I can make a yeast bread tomorrow without having much else to do. Having to both clean and concentrate on a yeast bread is too much stress. The Southerner is happy to eat the soup with hillbilly crackers (Saltines) but I do advertise Sunday Soup as "soup and bread" so I think I'll save crackers for an emergency.

Oh! Speaking of bread I just realized I have a bowl of dough waiting for me to turn out for the next rising and then bake. I probably should've done that about two hours ago, but luckily it's the no-knead bread and is very, very forgiving. In fact, except for the time I let it rise in a metal bowl, it has turned out well every single time. Just an FYI, never let bread rise in a metal bowl because it doesn't work right. Metal apparently can get too warm and then too cold and really mess with the yeast, which is what happened when I tried it. It baked up as a hard little ball of dough. I just came across that info by chance long after I'd made the failed bread.

Ohhhh...maybe I'll make breadsticks again. They go with minestrone and are super, super easy. And everyone LOVED them last time. Whew...they're so simple I can take the evening off after all and clean tomorrow.

I'll let you know how it goes! Have a great Sunday and eat some soup.

1 comment:

AnneB said...

The amazing expanding pasta phenomenon happened to me last summer, and we are still eating the results. It certainly is a one way to stretch out a soup recipe, but it makes it seem a lot starchier than it actually is! There may be a monster movie in that:The Rotini that Demolished Pittsburgh or something along those lines.