Soup and bananas?

I scored a load of very ripe — and free — bananas yesterday, so there will be banana bread on the table tomorrow as well. I’m using Mark Bittman’s recipe, but they didn’t have any unsweetened coconut at Dominick’s and, as the snow was coming down and the wind picking up, I was less than inclined to go wandering around looking for it last night. I grabbed a bag of Baker’s instead. Not sure what that will do but I guess we’ll find out soon.

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Escarole and white bean soup with turkey-Parmesan meatballs

From Celeste Dolan

Serves 6

Beans

3/4 c. cannellini beans

10 c. water

5 sage leaves

3 cloves garlic, peeled and left whole

2 bay leaves

3 Tble. olive oil

1 tsp. salt

 

Pick through beans. Place in large bowl and cover with water. Soak overnight. Next day, in large pot, combine beans, 10 cups water, sage, garlic, bay leaves, and oil. Bring to boil and add salt. Reduce heat to bring beans to a simmer. Simmer for about 1 hour or until beans are tender, but not mushy. Strain beans, discard garlic, sage, and bay leaves. Reserve beans.

 

Meatballs

1 egg

2 Tble. water

1/4 c. bread crumbs

12 oz. ground turkey

1/4 c. grated Parmesan

2 Tble. flat leaf parsley, finely chopped

2 garlic cloves, minced

3/4 tsp. salt

1/4 tsp. pepper

6 Tble. olive oil

 

In medium-sized bowl whisk egg and water to combine. Add bread crumbs and mix until crumbs are moist. Add ground turkey, Parmesan, parsley, garlic, 3 tablespoons olive oil, salt, and pepper. Stir until ingredients are combined. With wet hands, shape turkey mixture into meatballs 3/4-inches in diameter. Chill 30 minutes.

 

In large frying pan, heat 1 1/2 tablespoons olive oil over moderate heat. Add half the meatballs to pan and cook making sure all sides are browned, about 2-3 minutes. Remove the meatballs from pan and drain on paper towels. Repeat with remaining oil and meatballs.

 

Soup

1/2 lb. escarole

1 1/2 c. carrots, 1/4-inch dice

1 Tble. olive oil

8 c. homemade chicken stock or canned low-sodium chicken broth

salt and pepper

 

Trim ends of escarole. Separate leaves and wash thoroughly. Cut crosswise in 1-inch strips. In stock pot over moderate heat add oil and carrots. Saute until carrots are almost tender. Add the escarole, 1 teaspoon salt, and stock. Bring to a simmer over moderate heat, stirring occasionally. Add meatballs and bring back to a simmer. (Meatballs should be done once broth comes back to a simmer.) Add beans and return to simmer. Adjust seasoning with salt and pepper. Serve warm with Parmesan shavings.  

The first soup

So, despite the gas leak we had a pretty decent turnout for the inaugural night of Soup and Bread. Heck, one of the gas company guys even came in for a bowl.

On the menu:

 

Anastasia Davies Hinchsliff’s white bean, kale, kielbasa and tortellini soup.

Celeste Dolan‘s white bean, escarole, and turkey meatball soup.

Swim Cafe‘s vegan “Fiesta de la Fiesta” soup with black beans, cilantro, and … I don’t know yet what else.

Of course, I can’t tell you how any of it tasted, because I was too busy washing dishes to eat. And then it was all gone, save a few bites of the turkey meatball in the bottom of the crock. I will make soup-eating a top priority next time, and promise a detailed report.

Bread came from, well, Dominicks. I’ve been trying to round up some donated bread, but the bakery I’ve spoken with can only donate to a legit 501 C-3 status nonprofit. And that’s not going to happen anytime soon. So I’m working on alternate plans. Stay tuned on the bread front. 

 

 

Celeste also surprised us with two huge trays of (not-blurry-in-real-life) cookies. This woman is a genius with batter. Gingerbread? Molten-chocolate? Coconut-lemon bars? OMG. I may not have gotten any soup, but I went home on a serious sugar high.

Other than the gas leak, the only moment of peril came when we discovered that the crock full of donations had been, um, turned ON, and was full of a lot of verry warm dollar bills. Disaster narrowly averted thanks to some keen powers of observation. (“I smell money burning,” said Devon. Who is now appointed Soup and Bread fire marshal in perpetuity.)

Thanks again to everyone who made it out, and past the hazmat scene.  And if you didn’t make it, come back next week! We would promise no gas leak–but with this city that might be a bit cocky.

All of which brings me to next week’s lineup:

GUEST SOUP CHEFS, JANUARY 14 2008

Music publicist Amy Lombardi

Time Out Chicago food and drink editor Heather Shouse

The Handlebar

See you there!