Comments on: To Eat or Not to Eat . . . http://christinawaters.com/2007/02/08/to-eat-or-not-to-eat/ Smart Mouth Wed, 03 Dec 2008 22:07:14 +0000 http://wordpress.org/?v=2.0.4 by: J. Carey http://christinawaters.com/2007/02/08/to-eat-or-not-to-eat/#comment-3442 Mon, 07 Jan 2008 00:44:20 +0000 http://christinawaters.com/2007/02/08/to-eat-or-not-to-eat/#comment-3442 I often remember an incredible minestrone. However, it was at the "Italian hotel" as I called it as a child. I often remember a very old Victorian house in the 1970's with a very large first course of antipasto, then the incredible minestrone, then this great spaghetti, then finally ending with the spamoni green ice cream with pistachos for dessert. To make a minestrone somewhat like it, I take chicken broth base, add some Classico brand basil spaghetti sauce, not too much, then in same amounts add some carrots, some cooked cranberry/kidney beans, some noodles, and a bit of fresh spinach. Add a bit of white Chablis wine for more sweetness and a good grated parmesan cheese. Stir into soup. Sometimes it needs extra basil and garlic powder. You add ingredients by tasting the soup throughout to get the flavor you want. Serve with garlic French bread for increased dining pleasure. One can get it right by playing at it, tasting and adding in small amount, but it has been impossible to recreate by measuring. Probably because it was created with love. I often remember an incredible minestrone. However, it was at the “Italian hotel” as I called it as a child. I often remember a very old Victorian house in the 1970’s with a very large first course of antipasto, then the incredible minestrone, then this great spaghetti, then finally ending with the spamoni green ice cream with pistachos for dessert.

To make a minestrone somewhat like it, I take chicken broth base, add some Classico brand basil spaghetti sauce, not too much, then in same amounts add some carrots, some cooked cranberry/kidney beans, some noodles, and a bit of fresh spinach. Add a bit of white Chablis wine for more sweetness and a good grated parmesan cheese. Stir into soup. Sometimes it needs extra basil and garlic powder. You add ingredients by tasting the soup throughout to get the flavor you want. Serve with garlic French bread for increased dining pleasure. One can get it right by playing at it, tasting and adding in small amount, but it has been impossible to recreate by measuring. Probably because it was created with love.

]]>