Minestrone

olive oil

4 ounces pancetta, 1/2 inch diced 

1 1/2 cup chopped yellow onion

2 cups carrots (3 carrots 1/2 inch diced)

2 cups celerry (3 stalks 1/2 inch diced)

2  1/2 cups peeled butternut squash (1/2 inch diced)

1 1/2 tbsp. minced garlic (4 cloves)

2 tsp. chopped fresh thyme leaves

1 (26 ounce) can diced tomatoes

6 to 8 cups chicken stock

1 bay leaf

Kosher salt and freshly ground black pepper

1 (15 ounce) can cannellini beans, drained and rinsed

2 cups cooked small pasta

8 to 10 ounces fresh baby spinach 

1/2 cup good dry white wine

2 tbsp. pesto

Serve with Garlic Bruschetta

Freshly grated parmesan

Heat 2 tbsp of olive oil over medium heat in a large, heavy pot or dutch oven.  Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.  Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.  Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tbsp salt, and 1 1/2 teapoons pepper.  Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.  Discard the bay leaf.  Add the beans and cooked pasta and heat through.  The soup should be quite thick but if it's too thick, I add more chicken stock.

  Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad).  Cook just until the leaves are wilted.  Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.  Serve large shallow bowls of soup with a bruschetta on top.  Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.

Grandmaman and Papa enjoyed Jenny's minestrone while visiting this winter.  

In place of bruschetta Jenny served Papa's favorite homemade bread. 

Short Rib Bourguignonne

2 cups all-purpose flour
1 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. black pepper

3 to 4 pounds beef short ribs, cut into thirds
3 to 4 tablespoons unsalted butter
1/2 cup bacon lardoons, diced
2 large white onions, sliced
4 shallots, quartered
1 pound mushrooms
1 cup celery, diced
1/2 cup carrots, diced
2 cups red wine
4 cups beef stock or to cover

Preheat oven to 350 or 375.

Combine flour, paprika, cayenne pepper and black pepper.  

Add the short ribs, coating them lightly in the flour mixture.

In a large Dutch oven or deep oven-proof pot melt butter over medium heat until golden.  Add the ribs, shaking off any excess flour.  Sear the meat until brown, moving the ribs around covering them with the butter.  

In the same pot, saute the bacon for 2 to 3 minutes, then add the onions, shallots, mushrooms, celery and carrots and saute until golden.  Deglaze the pan with the red wine, adding a little at a time.  Let reduce over high heat for 1 minute.  Add the rest of the wine and beef stocik, and bring to a simmer.

  Once the liquid has come to a simmer, cover and cook in the oven for 2 to 3 hours.  Season to taste.

Caramel Popcorn

Coat a large roaster with non-stick spray and 

fill it with popped popcorn.  

Coat a pot with non-stick spray and add 1/2 cup corn syrup, 1 cup butter and 2 cups brown sugar. Melt together, stirring with a large spoon coated with non-stick spray.  Boil while stirring for 5 minutes.  Take off heat and stir in 1/2 tsp. baking soda, a pinch of salt and a pinch of cream of tartar.  

Pour over popcorn, mixing well.  Put roaster in oven for 2 hours, stirring every half hour.