Spaghetti Garlic Soup

This is a soup recipe that my mother has fond memories of from my Grandmother…her Mother.  I have “Jazzed” it up some and added some high end toppings and sides, but all in all it is the same soup.  I cannot wait to see what my mom thinks of it. Stay tuned for her post to let us know what she thinks. Let's get started...

Ingredients:

½ c. Olive Oil

1 – 18oz can of paste

1 – head of garlic (peeled, ½ minced and ½ sliced)

½ tsp. red pepper flakes

½ tsp black pepper (I used coarse ground…I like it better)

2 bay leaves

8 c. broth

2 large potatoes (cubed…I leave the skin on)

1 – box of spaghetti (broken into 1 inch pieces)

½ tsp. oregano

Salt and pepper to taste

2 eggs (beaten – we will ribbon these into the soup)

½ c. fresh basil (chopped, you can save the small tops for garnish)

1 c. shredded asiago cheese

¼ lb. fontinella cheese (cut into small wedges for munching on)

1 - Baguette (toasted and smothered with butter, parsley and garlic)

In a small sauce pan over high heat, add the olive oil, Red pepper and black pepper to infuse them.  When hot add the sliced garlic to brown and toast, do not let the garlic burn. Then add the paste stir well to combine.  Now add the minced garlic and bay leaves, stirring the mixture constantly to whip the oil into the paste like consistancy.   

This will take approximately 15 to 20 minutes or more, you will know it is ready when the paste turns more of an orange color and the oil comes to the surface.

Transfer to a larger stock pot adding in 8 cups of stock & potatoes, bring to a boil.   

Cook for 10 to 15 minutes then add pasta and continue to boil.  Watch very closely as to not scorch the soup.  When the potatoes are done, add the salt, pepper and oregano.  Lower the heat and simmer another 10 – 15 minutes. 

Beat the eggs and slowly add them while stirring constantly, like you would for wedding soup.  Serve with the asagio and fresh basil on top, with the fontinella wedges and toasted garlic Baguette on the side.   

Serve with a nice sweet red or white wine and enjoy!

Smelts

This has been a favorite of my family, with great memories attached around our traditions & heritage. It’s simple yet incredibly delicious. It’s definitely a great heart healthy snack and easy to prepare.  Try these, you will be pleasantly surprised.

In our family I remember my mom helping my Grandfather cook the smelts for the family gathering. (the smelts were the only thing the men in the family ever cooked.)  My dad has taken over the tradition and I have helped him for years now.  These little things are what I remember when I start to get home sick.  I dash to the kitchen and cook something that reminds me of home.

I must admit I am glad we went to cleaned smelts…my mom use to buy the smelts and I had to clean them.  We learned.

Ingredients:
       2-3 pounds of smelt (get head off and cleaned)
       ¾ c. Olive Oil

       1 to 1 1/2 c. Flour

       A lot of Salt & Pepper to flavor the Flour

       1 small Red pepper sliced in half
       3-4 cloves of garlic minced

       6-8 Fresh Basil leaves minced

Directions:

Wash headless smelt and pat dry

Place a cup of flour and a lot salt and pepper in a pie plate

Take cast iron skillet and add olive oil and heat & the red pepper halves, pepper gets crispy.

Place smelt in flour to coat the fish

Add some fish and cook until brown on both sides

After the fish is cooked, approximately 3 to 4 minute, place fish on paper towel to absorb oil.  Move to a serving plate and sprinkle generously with salt & pepper and the garlic & basil.

Layer the next couple onto the plate the same way, seasoning every layer. You can cover with foil and keep warm or just dig in and EAT.   I eat as I go…I just cannot wait! 

They are totally edible...hold onto the tail and go ahead take a bite, all you'll be left with on your plate is some tails.

It’s always so special when I make them, a touch of home…thanks to the memories!I love them with a nice glass of sweet red wine and a hunk of fresh home made bread with a drizzle of olive oil. (the bread will be another post)