Bad news, you guys. I broke my camera. Not that it's a huge loss. To be honest it was pretty much a piece of crap and it's a wonder that the pictures on this blog look as good as they do. Here's what happened. I know I haven't posted in QUITE a while and I'm sorry, but my current project is keeping me rather busy. I'm in the middle of working on the fifth season of the double Emmy-winning Bravo series Kathy Griffin: My Life on the D List and my kitchen time has been drastically reduced. I have made a few dishes and even taken photos of the process and results but my enthusiasm for them dulled soon after the meal was finished and as such I did not post them. This past Friday I was finally back at the stove trying out a version of a fantastic recipe that my friend Marissa had made for me recently, Bucatini Amatricia, and I was totally shooting it, taking lots of pictures of every step. Then just as I was getting ready to plate it and take the moneyshot, I grabbed my camera off the counter but the strap had been closed in a drawer and it slipped out of my hand, crashed onto the floor and slid under the stove. The door that secures the battery had broken off and I was unable to turn it on. I was SOOO bummed. I was SOOO close. My camera was broken and then to top it all off, my version of Marissa's Bucatini wasn't as good as Marissa's.
A few days later whilst looking back at some old pics in iphoto I realized there was a dish I made that I really liked and for some reason never posted. This is one of the rare recipes that I sort of made up. I mean, it's not like I invented it or anything, but it's inspired by several recipes I saw on line as well as this soup I had for lunch one day at a nearby restaurant called Cube (although I liked mine better). So I decided that since I had the pics in the bag and I'd really liked the dish, why not post it. So, until I get a new camera and subsequently made a meal worth posting, I hope this holds you over.
Extra virgin olive oil
4 sweet Italian sausages, casings removed
1 large onion, sliced
1 or 2 carrots, peeled and diced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon fennel seed, crushed in a mortar or spice grinder
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
4 garlic cloves, peeled and thinly sliced
1/2 cup white wine
2 cans chickpeas, drained and rinsed
6 cups chicken stock
1 parmesan rind (optional)
1 bunch kale, stripped from the thick stems and sliced into bite-sized pieces
METHOD
Heat a Dutch oven over medium heat for 2 minutes. Crumble in the sausage and cook, rendering the fat from the meat, about 5 minutes. Do not overcook the sausage. You only want it browned on the outside. The middle will cook once the broth is added. Remove the sausage to a plate lined with paper towels.
Add the onions, carrots, rosemary, thyme, fennel and red pepper flakes, stirring to coat with the rendered fat. If it seems a little dry, add a splash of olive oil. Cook, stirring every so often, until the onions are tender, about 5 to 8 minutes.
Season with salt and pepper, toss in the garlic then cook for another 2 minutes, until the garlic is fragrant.
Pour in the white wine and cook until most of the liquid has evaporated, about 2 minutes. Then back in the sausage, the chickpeas, chicken stock and Parmesan rind.
Cover the pot, raise the heat to medium high and bring to a boil. Remove the lid again, lower the heat to a gentle simmer and cook for about 15 to 20 minutes.
Add the kale to the soup, stirring to combine and cook for another 5 minutes or so, until the kale is tender and bright green.
Taste, adjust the seasonings and then serve in wide shallow bowls showered with Parmesan and accompanied by a thick slice of grilled bread rubbed with a clove of garlic.
We all know how much I love soup and this is a great one. It's a hearty meal, but the soup itself is kind of light. Although the sausage and chickpeas are filling, the broth is pretty light, but still has some character. The parmesan rind kind of melts a little and infuses the chicken stock with a salty richness. It's a good way to intensify store bought chicken stock and of course the sausage, fresh thyme and rosemary add tons of flavor. The kale adds a nice chewy green that balances out the meat and density of the chickpeas.
The soup is best when freshly made, but it's fine reheated for several days afterward. The only thing is the kale gets a little limp and turns a sad green.
Serves 6
OH SHIT. You know how I feel about kale and chickpeas.
Posted by: Jessica | April 22, 2009 at 07:11 PM
the soup sounds delicious and i've loooove all those ingredients. your bread is so picture perfectly grilled!
Posted by: susan | April 24, 2009 at 09:02 AM
all that matters is that I FINALLY get a mention on well fed. SCORE!
Posted by: marissa | April 27, 2009 at 04:48 PM
can I replace the chickpeas with great northern beans-my favorite? As you know
I love soups. Caryl
Posted by: Caryl Wilkinson | May 22, 2009 at 03:04 AM
Hey... I've been missing your posts! You ever replace that camera? I hope you come back soon!
Posted by: emiglia | June 18, 2009 at 01:31 PM
Yum, looks delicious. I love the photos! Makes everything look so appetizing. I will be looking to see more of the delicious at your blog because I can very much relate to those yummy pictures.
Posted by: Tonya | June 24, 2009 at 09:14 AM
Come baaaaaaack, Weeeellll Feeeeeddddddd!
Posted by: A | July 07, 2009 at 10:39 AM
i hope this isnt bad on your post, but i LOVE kathy griffin. i have seen her live 4x. i bought my tix for her october show in chicago. i do not have cable tv but i bought the life on the D list first season. no others are available. whats up with that?! i also love your blog, although i dont comment
Posted by: amy | July 12, 2009 at 08:01 PM
We miss youuuu!
Posted by: Laura | July 30, 2009 at 10:42 AM
I LOVE your website! You have beautiful photographs and a fantastic collection of recipes. Your anecdotes are a pleasure to read, and I admire how you credit the chefs who created the dishes. (Many food bloggers do not!)
You have truly outstanding taste and elegance.
Posted by: Michelle | July 30, 2009 at 11:44 AM
Some great yummy recipes...looking forward to some more. Just stumbled and submitted your site to http://Viralogy.com. Hope you get some great traffic from it. Your blog is here http://www.viralogy.com/blogs/my/12491
Posted by: Josh Patel | August 08, 2009 at 01:12 AM
i dont see your new post since april. hope you are alright.
Posted by: riya | August 18, 2009 at 08:11 PM
A soup like this is known as caldo gallego in Spanish countries. It's one of my favorites.
Posted by: gee-elsi.livejournal.com | October 09, 2009 at 07:24 PM