ZESTY GUMBO Z'HERBES

Here’s a spicy vegetable dish that does Creole food proud. You could substitute vegetable broth for the ham broth and make it totally vegetarian.  It is the classic Gumbo Z’herbes  (sounds like gumbo zaab).  You can use the frozen vegetables for ease of preparation.

Ingredients:

• 10 ounces fresh or frozen spinach, thawed
• 10 ounces fresh or frozen mustard greens, thawed
• 10 ounces fresh or frozen turnip greens, thawed
• 10 ounces fresh or frozen collard greens, thawed
• 3 quarts of ham broth, or vegetable broth
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1 large onion, chopped
• 3 celery ribs, chopped
• 1 green bell pepper, chopped
• 2 cloves of garlic, chopped
• 2 bay leaves
• 2 tablespoons of chopped parsley
• 1 teaspoon each of thyme, basil and oregano
• 1 teaspoon salt
• ½ teaspoon each of black and red pepper
• 1 bunch of green onions (scallions), chopped
• 2 whole cloves and 2 whole allspice

Method:

• Gently boil the greens with the bay leaves for two hours.
• Strain the greens, reserve the water
• Chop the greens finely and reserve.
• Meanwhile, make a dark roux of the flour and oil, stirring constantly.
• Put in the onion, bell pepper and celery and cook 5 minutes.
• Add half of the chopped parsley, half of the green onions, and cook 5 minutes.
• Add in the cooking water, the greens, herbs and spices, and seasonings.
• Simmer on low heat 30 minutes, taste for salt.

Put a little rice in each bowl and ladle on the gumbo. Garnish with the remaining parsley and green onions.

This is one more delightful, full of flavour Creole gumbo.  You should try it soon.  Traditionally it was served on Good Friday in Catholic Louisiana, but you don’t have to wait till then.

ITALIAN WEDDING SOUP

A marriage of meat and greens in a zesty broth has become mis-translated into a vastly popular wintertime meal that you’ll never find at an Italian wedding.  Called “Minestra maritata” in Italy (married soup), Italian wedding soup is a wonderful combination of protein and healthy carbohydrates that satisfies all who sup it.

We always have a small bag of tiny macaroni in the pantry just to make this soup, which also consists of various combinations (depending on personal taste) of escarole, spinach, kale or cabbage, and meat, usually tiny meatballs, best made with a mixture of beef, pork or chicken, any blend, or even singly, and pasta.

In Italy, the broth is a reduction of beef, pork, chicken with added bones, and then the meat is shredded and returned to the soup.  But here in the USA meatballs are used with prepared broths.

Regardless, this soup is really tasty, and if you prefer, the meatballs can be omitted. Either way, you will love it.

ITALIAN WEDDING SOUP       serves 4

Meatballs:

¾ pound of any combination of ground beef, pork or chicken

1/3 cup of dried bread crumbs

¼ cup of chopped fresh parsley

¼ cup of grated Parmesan or Romano cheese

2 tablespoons minced garlic

½ tablespoon dried oregano

¼ teaspoon each of salt and pepper

1 egg, beaten

Pinch of nutmeg

Soup:

1 tablespoon each, butter and olive oil

2 carrots, diced

1 onion, minced

1 bunch of celery top leaves, chopped

½ cup of fresh parsley, chopped

1-teaspoon dried basil

2 bay leaves

1-tablespoon garlic powder or minced fresh garlic

Pinch of salt and pepper

1 quart of chicken broth or half beef and half chicken

1 can of (28 ounce) tomatoes, diced

1-tablespoon Marsala wine

1 cup of tiny pasta (ditalini or macaroni rings)

4 cups of mixed greens, chopped, such as escarole, kale, spinach, cabbage, Swiss chard and arugula, your choice, use just one or two if you prefer

Make the meatballs:

Combine everything with moist hands in a large bowl. Make small balls with a teaspoon.  Shape them into uniform balls and put on a platter. Cover and refrigerate till ready.

Make the soup:

Melt the fat in a soup pot.  Put in the carrots, onions, garlic and salt and pepper and cook about three minutes until fragrant.  Stir in the broth, tomatoes, the Marsala and bring to boiling.  Put in the bay leaves, parsley and celery leaves.

Some cooks fry the meatballs and others bake them. However, you can simply add them to the soup at this time.  Stir well and then add the macaroni and simmer 15 minutes.  Stir in the greens just until wilted.  Taste for salt.  If the soup seems too thick, add a little water.  Top each bowl of soup with grated Parmesan cheese and serve.