Simmering Sundays

FOOD & DRINK > FEATURES

Some reserve the opening day of the week for football and rest, but it also is a perfect day for cooking up a storm. The chef then decides what will make up the night’s menu.

By Phyllis Stein-Novack

Add Comment | Comments: 0 | Posted Sep. 29, 2011

My favorite time of year has finally arrived. There will soon be a crispness in the air and the trees will change into their magnificent colorful splendor. I will be as happy as a hen until the dog days of summer make me miserable again.

I like to cook on autumn Sundays. Jazz and classical music are airing on WRTI then I switch the dial to the Phillies game. I pull out my pots, make myself a cup of coffee or tea and get to work.

Each year around this time I give you a recipe for a soup, a stew and a roast. You can enjoy these dishes all week and add diversity by serving different salads and side dishes.

I prefer good sturdy greens such as escarole or chicory in fall salads. All of us should be locovores year-round. Buy in-season fruits and vegetables such as sugar pumpkins, squash, sweet potatoes and green beans.

Dessert can be as simple as a fruit and cheese sampler or a dish of ice cream with cookies. I like to dress up a bakery pound cake with berries and whipped cream.

Here’s to autumn. So glad she is here.

Minestrone with Rice

Ingredients:

1 large onion, diced
1 leek, thoroughly rinsed and sliced
2 carrots, peeled and diced
4 ribs of celery, diced
1 large red pepper, stemmed, seeded and diced
Enough olive oil to coat the bottom of a 4-quart pot
Kosher salt and freshly ground black pepper, to taste
1 32-ounce package of chicken or vegetable stock
3 cups of water
1 15-ounce can of diced tomatoes with their juice
Large handful of fresh basil leaves, torn
1 8-ounce bag of baby spinach leaves
1-1/2 cups of cooked rice

Directions:

Toss all the vegetables except for the basil and spinach together in a bowl.

Heat the pot over medium-high. Add the oil. Add the tossed vegetables and sauté them for about eight minutes. Season with salt and pepper. Add the stock, water and tomatoes, bring to a simmer and cook for about 30 minutes.

When the soup is done, swirl in the basil and spinach. Blend well. Place a serving of cooked rice in each soup bowl and ladle in the soup.

Serves six to eight.

Note from Phyllis: Pass grated cheese at the table.

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