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Rion Mather
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I can't find a general recipe thread so I thought that I would start one.


Zuppa Toscana


Ingredients

1 lb Italian sausage ( I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream


Directions

1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in a separate pot.
5. Cook on medium heat until potatoes are done.
6. Add sausage and bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale and cream.
11. Heat through and serve.
 
Ben Plummer
gardener
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Location: Midcoast Maine, Zone 5b
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Sounds good Rion. Going to be eating a lot more greens soon, I like this with spinach. Nothing fancy but a favorite.

Cream of Greens Soup - serves 4

1 pound greens, chopped
3 tablespoons butter
3 tablespoons flour
2 cups milk
salt and pepper to taste
2 cups grated mild cheddar, monteray jack or similar cheese

Steam greens until bright green and remove from heat, set aside. In a large sauce pan melt butter over medium heat. Add flour and stir continuously. Slowly add milk while still stirring and keep stirring until it starts to thicken slightly. Turn heat to medium-low then add greens, salt, pepper and cheese. Heat until warmed through but do not let boil. Add cold milk if it does boil. Purée in a blender if you like soup smooth.
 
Rion Mather
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We were talking about spinach dips at work and I thought I would post my favorite from Alton Brown:

Hot Spinach and Artichoke Dip

Ingredients
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder


Directions
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
 
Adam Poddepie
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Nice Rion, I love Alton's recipes! Here's a recipe I've really enjoyed recently. A great way to use up extra fruit you have on hand. If scrambled eggs are to fritatas (in terms of using up spare veggies), then pancakes are to caflouti.

Ingredients

1 1/2 pints blueberries, washed and drained
4 eggs
1 cup sugar
1 cup milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
Pinch fine salt
Powdered sugar, for dusting

Directions

Preheat oven to 350 degrees F.

Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).

In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.

Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.

Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.

PS - it may say blueberries, but it is equally good with any fruit you desire! I've even scene it done with orange segments.
 
Rion Mather
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Spinach and blueberries, all I can do is smile. Looking forward to this weekend when I will try these recipes.
 
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