The Three Amigos - cooking class at kitchenique

[30A Skunkape]

Bring 2 cups water to boil; drop in block of ramen, poke at block with fork till it gets soft--about 2 minutes. Tear top off of MSG & Lead Shavings Flavor Packet and dump in water and stir. Pour into a Portmeirion soup bowl, place bowl on your granite countertop and enjoy with a refreshing drink of Walton County Branch served in your finest Waterford stemware.


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I will share a secret regarding the boiling of the solid product. When you place the block in the water, take a heavy spoon (sterling silver flatware works well) and weigh down the entire product so it is submerged. This seems to shave some time from the whole routine. You can thank me later.

 

[Teresa]

White Bean, Pasta, and Swiss Chard Soup


thanks for typing it in jennay! now I can cut and paste and email to mom et al.


regarding the recipe:

use capellini, broken up - wonderful!!!

also, I believe this absolutely made that soup: the restaurant quality chicken based demi glace - used to make a rich broth (instead of canned broth). of course vicki comes in and gives an entertaining little "commercial" about the brand sold at kitchenique - quality I am sure.

regarding the "motorboating" - dominic did not puree the soup by any means. he plunged the hand blender into the soup briefly to add some body to the soup, but the soup was very much "intact" and oh so wonderful.

 

[Teresa]

Dominic - if you are lurking, will you please post the swiss chard stalk patty recipe?