1st Day of HTCE: Meat Loaf

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I’m giving away copies of the new How to Cook Everything iPad App, one every day until new year’s eve. Just sign up for the newsletter (look to your left) to enter the running. I’ll pick an email address at random and send you the App.

“Boiled Water”

Makes: 4 servings

Time: 20 minutes

This Mediterranean classic, as ancient and almost as simple as boiling, is the quintessential beginner’s or just- plain-basic soup. It’s one you’ll cook forever.

6 to 10 cloves garlic, lightly crushed

1 bay leaf

Salt and freshly ground black pepper

1 /4 cup extra virgin olive oil

4 thick slices French or Italian bread (slightly stale bread is fine)

1 /2 cup freshly grated Parmesan or pecorino Romano cheese

Chopped fresh parsley leaves for garnish

1. Combine 4 cups water with the garlic, bay leaf, and some salt and pepper in a saucepan or stockpot. Bring to a boil, cover partially, and turn the heat to very low. Let the liquid bubble gently for 15 minutes.

2. Meanwhile, put the olive oil in a large skillet over medium heat. When hot, brown the slices of bread in the oil, turning once, for a total of about 5 minutes.

3. Put the bread in bowls and top with the grated cheese. Strain the soup into the bowls, garnish with parsley, and serve.

Roasted Garlic Soup. Substitute 10 or more cloves Roasted Garlic for the crushed garlic. Or put the crushed garlic in the skillet with the olive oil and cook over medium-low heat until fragrant and just starting to color, about 4 minutes. Fish out the garlic, chop it finely, and add it to the pot in Step 1.

Tomato-Garlic Soup. Add 2 cups chopped tomato (canned is okay; don’t drain) in Step 1. Don’t strain the soup.

Lime-Garlic-Coconut Soup. Omit the olive oil, bread, and cheese. Juice and zest 2 limes. In Step 1, use 1 can of coconut milk and 3 cups of water, along with the lime zest. Omit Step 2. In Step 3, add the lime juice to the soup right before straining. If you like, ladle the soup over a small mound of plain white rice, bean threads, or rice vermicelli. Garnish with cilantro instead of parsley.

 

Posted in American

2 Comments

  1. ja8post said...

    We are big Bitman fans. Doing work as network security engineers has given us the opportunity to sample various restaurants from around the globe, and we document it on our internal food wiki. Here is the post with our summary votes for the year:http://www.redspin.com/blog/2010/12/30/2010-food-wiki-awards/

  2. Dawn Marotta-Warburton said...

    Sadly, Santa was not able to drop an IPad off at my house this holiday season but I have tried a great deal of your recipes from How to Cook Everything. They are amazing and my family always loves them. I was diagnosed a few months ago with massive food allergies and having cookbooks with health recipes has been a life saver. Crossing my fingers that I will get the chance to have an IPad later in the year when our finances perk up. P.s. I’m also enjoying following your tweets :)

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