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ITALIAN BEAN SOUP
(ZUPPA DI CANNELLINI)
This classic Italian dish is virtually all beans with very little
broth, and is frequently served as a side dish. If you would like
yours more on the soupy side, simply add more stock.
1/2 cup (125 ml) extra-virgin olive oil
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) chopped parsley
2 cans (15 oz, 425 g each) cannellini, white kidney,
or other white beans, drained
1 cup (250 ml) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
Toasted slices of Italian bread
Heat the oil in a large pot over moderate heat and saute the garlicuntil light golden brown. Add the parsley and stir. Add the beans,
stock, salt, and pepper and bring to a simmer. Puree about 1/2 cup(125 ml) of the beans in a food processor or by pressing them through
a fine sieve and stir into the soup. Serve over toasted bread.
Serves 4 to 6.
MUSHROOM STEW
1/2 oz (14 g) dried porcini mushrooms
1 cup (250 ml) hot water
4 Tbs (60 ml) butter or olive oil
1 onion, finely chopped
2-4 cloves garlic, finely chopped
2-3 lbs (900-1350 g) assorted fresh mushrooms such as
crimini, portobello, oyster, shiitake, or white button, trimmed
and coarsely chopped
1 tsp (5 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
1 tsp (5 ml) chopped fresh thyme
1/4 cup (60 ml) dry sherry, Marsala, or Madeira (optional)
1 can (14 1/2 oz, 411 g) chopped tomatoes, drained
1 tsp (5 ml) balsamic vinegar
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Soak the dried mushrooms in the hot water until tender, 20 to 30minutes. Drain and strain the liquid through a paper towel or coffee filter and set aside. Chop the mushrooms and set aside. Heat thebutter in a heavy pot over moderate heat and saute the onion andgarlic until tender but not brown, about 5 minutes. Add the mushrooms and saute until most of the liquid they release has evaporated, about10 minutes. Add the remaining ingredients and the reserved soakingliquid and bring to a boil. Reduce the heat and simmer uncovered for10 minutes. Garnish with chopped parsley. Serves 4 to 6.
SHRIMP IN OIL AND LEMON
(GAMBERETTI ALL'OLIO E LIMONE)
1 rib celery, chopped
1 carrot, chopped
2 Tbs (30 ml) red wine vinegar
1 - 1 1/2 lbs (450-675 g) small shrimp in their shells
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) lemon juice
Salt and freshly ground pepper to taste
Place the celery, carrot, and vinegar in a pot with 2 or 3 quarts (2-3L) of salted water and bring to a boil over high heat. Add the shrimp
and cook for 2 to 3 minutes after the water has returned to the boil.Drain, peel, and devein (if necessary) and place in a mixing bowl.Add the olive oil, lemon juice, salt, and pepper while the shrimp arestill warm, toss to combine and allow to sit at room temperature for 1to 1 1/2 hours before serving. You may make this ahead andrefrigerate it, but allow it to come to room temperature before
serving.
Serves 4 to 6.
REAL HYDERABADI BIRYANI
6 Tbs ghee
3 Tbs paste made up of equal parts ginger garlic and onion,
2 Tbs garam masala (red chilli powder), another 3 Tbs paste equal parts fresh green chilli and fresh coriander leaves
2 cups of basmati rice
3 cups of vegetables (carrots, potatos, green beans diced about an inch thick)
water and oil (Canola or Sunflower).
1. Bearing in mind that you're going to fry the ginger paste, coat the bottom of the pressure cooker with enough ghee and oil. Bring this to a sizzle and stir fry the ginger paste and the garam masala. It should go a lovely rose-red colour.
2. When fragrant, add the vegetables, stirring so that they absorb the flavours evenly, add the rice and stir fry until the grains become evenly coated too.
3. Add four and a third cups water. Stir in the chilli paste and add salt to taste.
4. Put the lid on the pressure cooker and bring to the boil. Reduce to a simmer and cook for 20 minutes (three whistles). Check your manufacturer's instructions (compare it to a pilaf).