Monday, March 15, 2010

Juliana's Butcher Block

This week, I made Italian sausage and tortellini soup.  My accomplices were Andrew and my mom.  They were a great help.  We paired the soup with an Asian shrimp salad.  A little strange of a combination, but delicious none the less.  My mom also made eggplant parmesan and grilled asparagus.  Lots of food and lots of fun.

meet my mom

She’s the best chef I know. She inspires me both inside and out of the kitchen.

Shrimp Salad

2 tbs. fresh lime juice
2 tbs. fish sauce
2 tbs. olive oil
1 tbs. sugar
½ cup thinly sliced shallots
1 small jalapeño thinly sliced
3 tbs. fresh mint lives, chopped

Romaine lettuce
16 large, peeled, de-veined, and
cooked shrimp with tails on
1 pineapple cut into spears
3 avocados cut into cubes
salted peanuts and lime wedges for garnish.

Combine all ingredients for dressing in a small bowl, set aside. Lay out six plates. Place 1 cup of romaine lettuce on each plate. Add the avocado and pineapple spears to the plates. In a mixing bowl combine shrimp and dressing. Add the shrimp to the plates. Garnish with peanuts and lime wedges.

Italian Sausage and Tortellini Soup

1lb. Italian sausage
1 cup chopped onion
2 garlic cloves, minced
5 cups beef broth
½ cup red wine
½ cup water
2 cups drained canned tomatoes
1 cup thinly sliced carrots
½ tsp. fresh basil
½ tsp. oregano
8 oz. canned tomato sauce
11/2 cups sliced zucchini
8 oz. tortellini
3 tbs. chopped parsley
1 green pepper cut into chunks
Parmesan for garnish.

Remove the casing from the sausage links; brown sausage in a medium skillet. Reserve 1 tbs. of the drippings. Transfer drippings to a large pot. Add onion and garlic; sauté until tender. Add broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage.

Bring to a boil, reduce heat, and simmer for 30 min.  Skim fat from soup. Stir in zucchini, peppers, parsley, and tortellini.

Cook until tortellini is tender, about 5 minutes. Garnish with Parmesan; serves 6.

Eggplant Parmesan and Grilled Asaparagus
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