James of Buon Gusto Farms in Ventura generously gave me some of his handcrafted California Coastal Olive Oil . So, I created this menu to try it out in cooking and baking. It’s marvelously buttery and has rich texture and flavor.
|We have no idea how to make a small batch of soup! But, this one does freeze well.|
There are probably as many variations of Minestrone as their are Italian chefs but it is basically a vegetable beef soup that contains pasta and beans. Feel free to use this recipe as a basis for your own version of comfort in a bowl.
In the meantime, cook 1/2 pound small pasta according to package directions, strain, and set aside.
Then pour in 3/4 cup Red Wine and stir until wine is mostly evaporated, or absorbed.
Pour in 6 – 8 cups Beef Broth.
4 small Yukon Gold Potatoes, cut into small cubes
|Can’t you just smell them?|
In a Stand mixer fitted with a dough hook, mix:
3 cups Bread Flour
1 Tablespoon Instant Yeast
1 teaspoon Salt
2 Tablespoons Sugar
When blended, slowly pour in
Then drizzle in 2 – 3 Tablespoons Olive Oil with mixer running
Sprinkle a sheet of wax paper with flour and turn out the dough onto it.
|This seal would rather have a seagull snack! Channel Islands Harbor|