Almost-Famous Broccoli-Cheddar Soup Recipe : Food Network Kitchens. Directions Melt the butter in a large Dutch oven or pot over medium heat.
Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Add the cheese to the soup and whisk over medium heat until melted. Photograph by Kate Mathis. Cassata di Pasqua - Sicilian Easter Recipe. Katia Amore of the loveSicily Cookery School shares with us this very simple but very tasty Sicilian recipe, done just for Easter week. Easter in Sicily is considered by many Sicilians as most important holiday of the year. Sicilians away from home will do their outmost to get back to the island to enjoy the numerous colourful processions and catch up with family and friends. People even refer to the past through descriptions of the quality of these processions and the events that took place during them.
My grandfather would often say "Back in the year when the procession changed its path around our neighborhood" or "You know... the year when the head of the procession was Santino". There are many dishes that feature on the Easter tables of Sicilians but the Cassata di Pasqua described here is one of the simplest ones and a long time favourite of my family. The recipe I am presenting is not to be confused with the now famous Cassata Siciliana. Ingredients Pastry 500g hard wheat flour. BRACIOLI DI MAIALI O’ VINU (Sicilian for Pork Chops Cooked In Wine) When in Sicily eating Spaghetti With Sea Urchins is a must.I was pleased to see that sea urchins will be featured in a dinner called The Delicious Pest at The Melbourne Food & Wine Festival on March 9, 2014.
They are relatively unknown culturally in Australia and have been next to non-existent commercially. Sea urchins have a unique taste – they are considered a delicacy by Italians and are popular particularly with the Japanese, French, and Greeks. The gonads of both sexes of sea urchins are referred to as roe (which sounds nicer than testes and ovaries). They are called ricci in Italy (means curly, the spines of sea urchins are curly at the ends) and when I was a child visiting Sicily, I remember finding sea urchins under rocks on the beach — family and friends wrapped their hands in newspaper and went looking for them at low tide.
The next favourite method of eating them was as a dressing for pasta. In my book, Sicilian Seafood Cooking there is a recipe for this. For 6 people. Crusty Bread. I must begin by saying where the recipe originated, if in fact it originated anywhere...really.
I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening. As far as I know the recipe for "No-Knead" bread dough was printed in the New York times. I don't know what month, day, or year. The originator is Jim Lahey of Sullivan Street Bakery. That's all I know. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this.
Meet my blue Le Creuset. Holy cow! Sicilian Easter Bread Recipe - Food.com - 366583.