Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [59]
2 tablespoons olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 onion, diced small
1 small fennel bulb, diced small
1 pound dried gigante beans, picked over, rinsed, soaked overnight, and drained
3 cups chicken stock or canned low-sodium chicken broth
2½ teaspoons salt
1 yellow bell pepper, seeded and diced small
1 orange bell pepper, seeded and diced small
1 red bell pepper, seeded and diced small
½ teaspoon freshly ground black pepper
¼ cup Arugula Pesto (recipe follows), for garnish
1. In the center of a piece of cheesecloth, combine the thyme, parsley, bay leaf, and peppercorns. Gather the ends together and tie securely with a piece of kitchen twine to form a sachet. Set aside.
2. In a large soup pot over medium heat, cook the pancetta in the olive oil until it is brown and crispy and has rendered most of its fat, 3 to 5 minutes. Remove the pancetta from the pot using a slotted spoon and transfer to a paper towel–lined plate to drain.
3. Add the carrots, celery, onion, and fennel to the pot and sauté until the vegetables begin to wilt and caramelize lightly, about 10 minutes. Add the beans, the herb sachet, chicken stock, and enough water to cover the beans by 1 inch (about 5 cups). Season the beans with 1½ teaspoons of the salt. Bring the beans to a boil, reduce the heat so that the broth just simmers, and cook, uncovered, until the beans are almost tender, about 1 hour. Add the bell peppers and pancetta and cook until the beans are tender, about 30 minutes longer. Remove the sachet from the pot and discard.
4. Season the soup with the pepper and the remaining 1 teaspoon salt.
5. Serve the soup in large bowls, garnished with a generous spoonful of the pesto, to taste. Serve with a loaf of warm, crusty bread.
4 to 6 servings
ARUGULA PESTO
4 ounces baby arugula, washed and spun dry
1 ounce fresh mint leaves (about 1 packed cup)
½ cup grated Parmigiano-Reggiano cheese
½ cup toasted pine nuts
1 teaspoon grated lemon zest
2 teaspoons freshly squeezed lemon juice
½ cup extra-virgin olive oil
½ teaspoon salt
1. Combine the arugula, mint, Parmesan, pine nuts, lemon zest, and lemon juice in a food processor. Puree until smooth, then add the olive oil in a slow, steady stream. Process just until the olive oil is incorporated. Add the salt and pulse just to blend.
2. Transfer the pesto to an airtight container until ready to use. The pesto can be stored in the refrigerator for up to 2 weeks and in the freezer for up to 6 months.
1 cup
EMERIL’S MULLIGATAWNY SOUP
Though the ingredient list here may look daunting, this soup is a breeze to put together. Have your junior sous-chef help with assembling, chopping, and measuring the ingredients and you will be rewarded with a hearty, aromatic soup that will delight family and friends.
¼ cup ghee (Roasted Pork Chops with Jeweled Rice Pilaf) or clarified butter
1½ pounds boneless, skinless chicken thighs, cut into ½-inch pieces
2 tablespoons garam masala
1¾ teaspoons salt
2 cups small-diced onion
½ cup small-diced carrot
½ cup small-diced celery
2 tablespoons minced garlic
2 tablespoons peeled and minced fresh ginger
2 cups peeled, cored, and diced Granny Smith apple
1 cup peeled and diced Yukon Gold potato
1 cup peeled and diced sweet potato
1 cup dried red lentils
6 cups chicken stock or canned low-sodium chicken broth
¾ cup diced zucchini
¾ cup diced yellow squash
1 cup tightly packed baby spinach
One 14-ounce can unsweetened coconut milk
¾ teaspoon freshly ground black pepper
1 cup peeled, seeded, and chopped tomato
1 tablespoon apple cider vinegar
3 cups steamed white basmati rice, for serving
½ cup toasted finely ground cashews, for garnish
¼ cup chopped fresh cilantro leaves, for garnish
1. Set a 4-or 5-quart stockpot or soup pot over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and ¼ teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer