Roman Egg Soup with Chevre Croutons
|
Cooking time: 50
cooking time for menu Cooking schedule: see below for "menu" instructions |
Roman Egg Soup with Chevre Croutons Time - 10 minutes
2 cups chicken stock
1 cup tomato sauce a small can or box - 8 oz (225 gr)
2 eggs
2 tbs bread crumbs
2 tbs Parmesan cheese
1 tsp basil
In medium saucepan heat chicken stock, basil and tomato sauce. In medium bowl whisk eggs. Add bread crumbs and cheese to eggs and whisk to combine. When soup is boiling pour in egg mixture. Stir once. Immediately remove from heat, ladle into bowls. Float two croutons in each bowl and serve.
Goat Cheese (Chevre) Croutons Time: 10 minutes
4 slices goat cheese left from Friday night
4 rounds of bread slightly bigger than the chevre I took a slice of regular multi-grain bread, toasted
it then cut out 4 circles
Toast bread, either in a toaster before cutting to size or under the broiler (grill). Lay one slice of chevre on top of each round of bread. Broil (grill) for 2 - 3 minutes, until cheese is bubbly. Either serve floating in the soup or on the side.
Baked Lamb Chops with Persillade Time: 20 minutes
4 - 6 lamb chops, depending on size, about 16oz total (500gr) you could substitute pork chops
3 tbs persillade which is
2 tbs parsley
3 cloves garlic - chopped very finely, together
1 tbs olive oil
Finely mince garlic and parsley together. Place a shallow rack on top of a baking sheet. Brush both sides of the chops with oil. Sprinkle with and press in the persillade onto both sides of the chops. Place the chops on the rack and bake, 450F (225C) oven for 7 - 15 minutes, depending on thickness. Mine were 3/4" thick (2cm) and I baked them for 7 minutes for medium rare. If yours are 1" thick (2.5cm) I would suggest 8 - 9 minutes. If they are 2" thick (5cm) I would suggest 15 minutes. They will not 'brown' but do stay incredibly moist and succulent. Remove from oven and serve.
Parmesan Potato Crisps Time: 50 minutes
2 medium - large potatoes
2 tbs olive oil
1 tsp marjoram
2 tbs Parmesan cheese
Slice potatoes the long way into 3/16 inch (.5cm) thick slices. You should get 5 - 7 slices from each potato - discard 'end's. Mix olive oil, marjoram and Parmesan together in a shallow plate or pie plate. Dip both sides of potato slices in oil/Parmesan and lay on a nonstick baking sheet (if you have one - just makes it easier). Put in a 400F (200C) oven and bake for 30 minutes. After 30 minutes, remove pan, turn potato slices and return to oven for 10 more minutes. When done, remove from pan and serve. These should be a lovely golden brown and very crunchy.
Spicy Lentil Mélange Time: 40 minutes
3/4 cup dried lentils - I use the tiny, green lentils de Puy, but you can use the larger brown ones -
do not use the red ones, they get too mushy.
1 1/2 cups water and beef stock mixed - or whatever the package tells you
1 medium red pepper
1 onion
3 cloves garlic
1 4 oz can green chilies - if you want something hotter, please do so. These are as hot as I like.
Mon mari always adds jalapeños to his.
1 tbs chili powder
1 oz walnuts, chopped
1 tbs olive oil
Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain. Cook the lentils in water and stock according to package directions until done. When done, turn off and let sit. Finely chop onion, pepper, garlic, and chilies. Roughly chop nuts. Heat oil in medium skillet over medium heat. When hot add chili powder and sauté for 1 minute, stirring constantly - this releases more flavors. Add onion and garlic and sauté a few minutes, then add pepper, sauté another few minutes. Turn heat down to low and sauté until all vegetables are very tender, stirring occasionally - about 15 minutes. When lentils are done, drain, reserving about 1/8 cup of cooking liquid. Add lentils and reserved liquid to vegetables. Add chilies and chopped nuts. Stir to combine. Taste. This is where I stop but you may add more chili powder, chilies or hot sauce to taste. Cover and let simmer over low heat for 5 - 10 minutes to let flavors meld. Serve.
top of page
Cooking Schedule: 50 minutes |
Slice chevre |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
