In keeping with my current winter recipe kick (I mean…it is winter, after all) here’s the latest one-pot wonder to keep you warm and satisfied, without expanding your waistline. Italian Wedding Soup. Now, this is one of those recipes that you can tweak about a hundred different ways. Some call for chicken meatballs, some for pork and beef. Some pre-cook said meatballs and some poach them in the broth itself. Some don’t have carrots and some do. Some say you should finish it with parmesan and some have you whisk raw eggs into the hot broth. No matter which way you simmer it, in order for the soup to be considered of the “Italian Wedding” variety, it needs to have meatballs, spinach, and small pasta in a chicken broth. So, here’s my take on it. Just so you know, this recipe yields a whole lot o’ soup and it’s absolutely delicious. Continue reading
Still have some of that pork left? Good. It’s sammy time.
I came up with this one by trial and error. Different rolls, different cheeses, different accoutrements, etc, etc, etc. Let’s keep it real though. You could just put this pork on a shoe covered in cheese and it would still be good…but I digress… Continue reading
So, you’ve made the best damn pork ever and now you have leftovers. Congratulations! You’re now set up to enjoy this tastiness for the rest of the week! But, now we’ve encountered a 1st World Problem. “I don’t know what else to do with all this food!” Well, dry those eyes, champ, ‘cuz I’m here to help.
Miso soup is generally regarded as a labor-intensive style of broth that takes time and effort to refine. If you stick to the traditional method of making this, then yes, it is a lot of work. However, after making a batch of it from scratch earlier this year (I will post later), I found that there are shortcuts to get you that very distinct umami flavor (yes, I did just use the word umami) of that rich, yet light, broth.
Now, this recipe is definitely what the kids would call a “hack”. Life calls for hacks sometimes and I’m not above ’em. By no means is this a classic miso soup, but damn it…it sure tastes like miso to me. Continue reading