My email is overloaded with articles/posts from other websites in the food industry every week day. I sign up for it so it’s no surprise. I’m just surprised at myself for not informing my readers (those that are interested) in the topics that tickle my fancy.
Not only recipes (that’s actually fairly rare), I’m talking about research in agriculture, cooking techniques, the science behind the food, gorgeous photographs, bashing/applauding chefs and their restaurants or TV shows, scandal in the chain restaurants, trends in stock, new movements or movements revived, political arguments/points and other things along those lines. Call me a paper towel, I soak it up (badum-ching, I’m here all week people).
Really though, bookmark the article and come back to it or rather let me know what areas you’re fascinated by and I bet I could find a few expositions surrounding that subject.
Sure I could paraphrase the whole thing and occasionally, I try. Why not go to the source? That has to be the best way to go. I sometimes share my “finds” on twitter (thedabble) but that’s not enough for me.
Here are a few articles (provided by my favorite, Food News Journal) that I would like to bestow today. This one comes from CNN Fast-food chains adapt to local tastes (which talks about the food trends of popular chains around the world) and this one is from the Wall Street Journal U.K. Drinking Problem Gets Political.
Today’s recipe comes from, or is inspired by the Taste Traveller’s (who got it form his friend Jenni and yes, 2 l’s) zuppa di cavolo e fagioli cannelloni con tagliatelle or simple cabbage and bean soup. I could actually understand that in Italian from my college courses; I’m fist pumping myself.
I’ve had several soups with cabbage and I wasn’t particularly ecstatic about making another but there are so few ingredients in this one and I had most of them that I decided to go for it.
Whoa, was I wrong. This is my new favorite cabbage soup and as simple as the name states. This is one of those soups that has such a great base and you can substitute a number of different beans, add more veggies and just roughly put it together (the butter really helps too). I used great northern beans in place of cannellini, which the people at Cookthink informed me of the differences between these white beans.
I didn’t use dry beans this time but I did for another bean soup (for the great reader that suggested I try them). They require soaking overnight and are normally cheaper than the canned. I added a dash of white wine to bring it to another level and I think that if you have a rind of Pecorino or Parmesan, toss it in when you begin to simmer it. I once saw, years ago, an Italian cook do this and I tried it, fell in love with the addition of the cheese and its infusion with the other ingredients. Remove it before serving if it hasn’t dissolved. You can freeze rinds for future soups.
Simple Cabbage and Bean Soup with White Wine
Serves 4 to 6
15 oz. canned white beans (cannellini, great northern or navy), rinsed and drained
3 ½ to 4 ½ cups chicken broth or stock
3 tbsp butter
1 medium onion, finely chopped
4 cloves of garlic, coarsely chopped
1 lb. green cabbage (one about 10 inches in diameter)
4 oz. egg noodles (cooked separately)
dash of white wine (dry)-optional
freshly grated Romano, Pecorino or Parmesan
In a large pot or Dutch oven, add the butter over low/medium heat. Add the onion and garlic, sauté until softened. Add a dash of white wine (optional), and the cabbage, cover, until the cabbage softens (could take 20 to 30 minutes).
Meanwhile, cook the noodles until al dente and keep separate. When the cabbage is softened, add the beans, rind if using and broth, simmer for 20 minutes. Taste and add salt/pepper as needed. Keep the egg noodles separate if you will not be eating the entire batch of soup the same day. They get mushy and break apart.
To serve, place the egg noodles in a bowl and top with the soup, grate fresh cheese over the top. This is great with rustic bread on the side.