Text 15130, 98 rader
Skriven 2007-05-07 22:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: those off nights
========================
-=> Quoting Michael Loo to Dale Shipp <=-

 ML> Truly, it's a rare place that doesn't have an off night, when
 ML> the first chef has called in sick or the supplier has sent in
 ML> the wrong stuff, or not fresh; and bad reputations do get
 ML> around. It takes a string of successes to make a loyal customer
 ML> but only one disaster to create a walking anti-advertisement.


That's why I almost always give a place a second chance. I did make
an exception for Moxie's in Edmonton where I assaulted the waiter
when he insisted we pay for uneaten unedible food though.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Alberta Minestrone
Categories: Canadian, Lunches
  Servings: 12

           Part A
      4 c  (1 kg) white beans, soaked
           over night
     14 c  (4 litres) chicken stock
           Part B
      1 lb (455 g) Ukrainian Koubassa,
           sliced
    1/4 c  (50 ml) canola oil
      4 sl bacon, sliced  1/2 inch
      1 c  (250 g) onion, diced
      1 c  (250 g) celery, diced
      1 c  (250 g) carrots, diced
      1 c  (250 g) cabbage, shredded
      1 c  (250 g) potatoes dice or
           quartered
     28 oz can (828 ml) tomatoes, rough
           chopped
      1 TB (15 ml) dried oregano
      1 c  (250 ml) red wine
      1 ts (5 ml) red chilies flakes
           Part C
      2 c  (500 g) spinach, chopped
      1 c  (250 g) Leoni-Grana cheese
           salt & pepper to taste
           (Optional vegetables,
           zucchini, pearl onion,
           mushrooms)

A classic soup, with an Alberta twist.

Drain the beans from their soaking water.  Add chicken stock and
bring the pre-soaked beans and the chicken stock to a boil. Lower
heat and simmer gently until beans are soft.  

Note: If you do not soak the beans overnight, you will have to cook
the beans longer in the chicken stock.  If you are using canned
beans bring to boil with chicken stock and proceed to puree step
that follows.

Once the beans are cooked, drain and puree half of the beans in a
food processor or blender. Mix the whole beans and pureed beans
together and set aside. 

In a heavy stockpot, heat the oil.  Add sausage and bacon until they
start to release their fat.  Add the onions and carrots, celery,
potatoes, carrots and cabbage.  Stir well to make sure the
vegetables are well coated with some of the fat.  Add the remaining
ingredients of Part B, the bean mixture and simmer over low heat for
one hour, stirring frequently.

After approximately one hour, check to see if all vegetables are
tender and cooked.  Remove from heat and stir in the spinach and
cheese, cover with a lid and let the soup steep for 10 minutes.
Stir well and serve.

Note: If the soup is too thick, you may want to add a little chicken
stock or water.

Serve with your favourite, fresh crusty bread.

:Submitted by Brad Smoliak - Smoliak Cooks
:(as seen at the Camrose Farmers' Market, Summer 2005)

  From: Http://Www.Growingalberta.Com/  
 
MMMMM-------------------------------------------------




Cheers

YK Jim


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