Michael Romanos Secret Ingredient Soup Food

MICHAEL ROMANO'S SECRET-INGREDIENT SOUP

Michael Romano's Secret-Ingredient Soup image

Provided by Michael Romano

Categories Soup/Stew Cheese Dinner Lunch Parmesan Sausage Kale Winter Hominy/Cornmeal/Masa Simmer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
3/4 cup finely chopped onion
3/4 cup finely chopped peeled carrot
3/4 cup well-washed thinly sliced leeks
1 teaspoon finely chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Aleppo pepper or red pepper flakes
8 ounces Italian fennel sausage (sweet or hot), casings removed
2 tablespoons medium-grind cornmeal (polenta)
5 cups Chicken or Vegetable Stock
4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
Grated Parmigiano-Reggiano for serving

Steps:

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
Stir in the greens and cook for 15 minutes more, or until tender.
Ladle into bowls and garnish with grated Parmigiano.

MICHAEL ROMANO'S RHUBARB CHUTNEY

Michael Romano's Rhubarb Chutney image

Provided by Mark Bittman

Categories weekday, side dish

Time 45m

Yield 4 cups

Number Of Ingredients 14

Ingredients

2 pounds rhubarb, cleaned, trimmed, peeled if necessary, and diced
3 tablespoons sugar
1/2 cup honey
1/2 cup dried cherries (dried raisins, cranberries or minced dried apricots may be substituted)
5 tablespoons red-wine vinegar
3 tablespoons dry red wine
2 teaspoons mustard seeds
1/2 teaspoon kosher salt
Pinch each of cinnamon, allspice and cayenne
1/2 cup minced red onion
3/4 cup of 1/2-inch slices of celery
1 tablespoon jalapeno, seeded and minced
2 teaspoons orange zest
2 teaspoons lime juice

Steps:

Place the rhubarb in a colander, and sprinkle with the sugar. Let it drain for 30 minutes.
Meanwhile, cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices in a 10-inch skillet over medium heat, stirring occasionally, until syrupy.
Stir in the onion and celery, and cook for 2 minutes. Add the rhubarb, and cook over medium heat for 10 minutes, stirring occasionally. Avoid overcooking (the rhubarb should be tender but not mushy).
Add the jalapeno and the orange zest; cook 1 minute. Stir in the lime juice, remove from the pan and let cool. Serve at room temperature, or chilled.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 178 milligrams, Sugar 41 grams

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