Crushed Season 4 Quotes

Because underneath her ex-husband’s charming, shining veneer lay a dark soul heavily marinated in ‘miserable bastard’.

You wanton hussy,’ said Deb. ‘I’m glad you approve,’ said Lou. ‘I most certainly do,’ said Deb.

I said six, if that’s okay with you,’ said Juliet. Floz looked at the clock – that gave her five hours to look as if she hadn’t made any effort at all.

Italian Dressing with Roasted Garlic Serves: 4 4 to 8 cloves garlic, roasted (see Note) 1 cup unsweetened soy, hemp, or almond milk ½ cup raw cashew butter 2 tablespoons nutritional yeast 2 tablespoons fresh lemon juice 1 tablespoon white wine vinegar or more to taste 2 tablespoons Dijon mustard 2 tablespoons fresh parsley 1 teaspoon dried basil ¼ teaspoon crushed red pepper flakes Pinch of dried oregano ⅛ teaspoon black pepper or to taste Blend ingredients together in a high-powered blender or food processor. Adjust seasonings if necessary. Note: Garlic can be roasted with the entire bulb intact and skin on, or it can be roasted using peeled and separated cloves. Roast at 300˚F for about 25 minutes or until soft. PER SERVING: CALORIES 239; PROTEIN 10g; CARBOHYDRATE 14g; TOTAL FAT 17.4g; SATURATED FAT 3.3g; SODIUM 119mg; FIBER 2.3g; BETA-CAROTENE 131mcg; VITAMIN C 7mg; CALCIUM 112mg; IRON 2.4mg; FOLATE 27mcg; MAGNESIUM 105mg; ZINC 2.8mg; SELENIUM 6.9mcg

Beef & Butternut Squash Stew 6 Servings   Ingredients: 2 tablespoons olive or vegetable oil 1 pound beef stew meat, cut into 1-inch cubes 1/4 cup of flour 3 carrots, chopped 1 onion, coarsely chopped 2 cloves garlic, minced 4 cups beef stock 1 (14.5-ounce) can whole tomatoes, crushed with your hands or a potato masher 1 tablespoon Worcestershire sauce (optional) 2 bay leaves 1 teaspoon dried thyme 1 small butternut squash, peeled and cut into 1-inch cubes 1 cup frozen or canned peas 1 teaspoon salt and, plus extra 1/2 teaspoon pepper, plus extra   Directions: 1. Preheat oven to 325 degrees F. 2. Heat oil over medium-high heat in a Dutch oven, or large skillet. While the oil is heating, blot the beef cubes with a paper towel to remove the moisture (this will allow them to get nice and brown in the pan). Next, season the beef cubes with 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss the seasoned beef cubes with the flour, and then brown the beef in the hot oil. 3. Remove the browned beef from the pot with a slotted spoon, and set aside on a plate. In the same pot, cook the carrots, onion and garlic over medium heat until they have a little color (about 10 minutes,) 4. If you used a Dutch oven to brown the meat and vegetables, go ahead and return the beef to the Dutch oven and toss with the vegetables. If you browned the meat and vegetables skillet, transfer everything to an oven-proof pot or casserole dish. 5. Add the beef stock, crushed tomatoes, Worcestershire sauce, bay leaves and thyme to the pot. Cover tightly and put into the oven for 90 minutes. 6. Remove from the oven and add the butternut squash. You will want the meat and vegetables to be submerged in liquid, so add a little more water or stock to the pot if needed. Give everything a stir, and cover, this time leaving the lid slightly ajar so that the steam can escape. Return to the oven for another 60 minutes, or until beef and squash are tender. 7. Remove from the oven and stir the peas into the hot stew. Allow the stew to cool for about 15 minutes before serving. Add salt and pepper, to taste.

tablespoons extra-virgin olive oil 4 garlic cloves, minced Pinch of crushed red pepper (optional) 1 medium yellow onion, diced 1 medium carrot, diced 1 (28-ounce) can peeled whole tomatoes 1 tablespoon dried oregano 2 bay leaves Salt and pepper to taste Heat the oil in a large saucepan. Add the garlic and the crushed red pepper and sauté for 1 minute until the oil is fragrant. Add the onion and carrot and cook until the vegetables are soft (about 8 minutes). Add the tomatoes and dried herbs and bring to a boil, stirring often. Lower the heat and simmer for 20 minutes. Break up the tomatoes with a fork or masher and simmer for an additional 10 minutes. Season with salt and pepper as desired.

Green Jade Vegetables Serves: 4-6 Preparation Time: 15 minutes Cook Time: 15 minutes Ingredients 2 cups mini bok choy, rinsed and trimmed 3 cups broccoli, chopped, including stems 1 teaspoon sugar ½ cup water 4 tablespoons low-sodium soy sauce ½ tablespoon sesame oil 1 tablespoon cornstarch 2 tablespoons peanut (or other preferred) oil 1 onion, diced 2 cloves garlic, crushed and minced 1 1-inch piece of fresh ginger, peeled and grated 2 cups snow peas, rinsed and trimmed 3 tablespoons rice wine vinegar ½ teaspoon salt Rice for serving Directions In a large saucepan filled with boiling water, blanch the bok choy and broccoli for 2 minutes. Drain, and rinse under cold water to stop the cooking process. Set aside. In a small bowl, combine the sugar, water, soy sauce, sesame oil, and cornstarch. Set aside. Heat a wok and add 1 or 2 tablespoons of peanut oil over medium-high heat. Add the onion, garlic, and ginger. Cook for one minute. Add the broccoli, bok choy, and snow peas. Cook for 3-4 minutes, tossing gently, until the vegetables begin to soften just slightly and become brighter in color. Add the rice wine vinegar and cover to let the vegetables steam and take on the wine fragrance. Cook for 1 minute. Stir the soy sauce mixture, add it to the pan, and cook only until the sauce begins to thicken. Season with salt if desired, and serve immediately with rice.

A stream of the vilest language came effortlessly from Gordon’s lips as if he had been possessed of an evil entity.

MEAT SAUCE Serves 4 to 6 1 bunch kale, stems removed and leaves torn Leaves from 1 bunch fresh cilantro 1 onion, chopped 3 beets, scrubbed and chopped 4 carrots, chopped 4 celery sticks, chopped 2 tablespoons grass-fed ghee 1 pound organic grass-fed ground bison or beef One 24-ounce glass bottle organic crushed tomatoes 1 tablespoon ground turmeric Unprocessed sea salt and freshly ground black pepper Combine the kale, cilantro, onion, beets, carrots, and celery in a food processor and pulse until finely chopped but not pureed. Melt the ghee in a large skillet over medium heat. Add the vegetables and sauté until the onion is translucent, about 3 minutes. Add the bison and cook, stirring and breaking it apart with the spoon, until browned, 3 to 5 minutes. Add the crushed tomatoes and turmeric and season with salt and pepper. Bring to a simmer and simmer for 20 to 30 minutes to allow flavors to combine. Serve over squash, quinoa, or broccoli.

Youth is like spring, an over-praised season more remarkable for biting winds than genial breezes. Autumn is the mellower season, and what we lose in flowers we more than gain in fruits.’ Samuel Butler

Makes 4 to 6 servings 6 tablespoons (90 g) margarine or butter, melted About 11/2 cups (375 ml) buttermilk 11/2 cups (200 g) all-purpose flour 2 teaspoons (10 g) coarse salt 1 teaspoon (5 g) ground black pepper 1 cup (125 g) crushed cornflakes 1/2 teaspoon (2.5 ml) poultry seasoning, or dried thyme and/or sage One 31/2-pound chicken, cut into 8 to 10 pieces (about 1.5 kg) 1 tablespoon (8 g) paprika, for dusting Preheat the oven to 375°F (190°C). Using about 2 tablespoons (30 ml) of the margarine, coat the bottom of a roasting pan or a baking dish large enough to hold the chicken pieces in one layer without touching. Place the buttermilk in a shallow bowl or dish. In another bowl, mix the flour, salt, pepper, cornflakes, and poultry seasoning. Dip each chicken piece into the buttermilk. Shake off the excess and roll in the flour mixture to coat. Place the chicken pieces in the prepared roasting pan, skin side up. Drizzle the rest of the margarine evenly over the chicken. Dust the chicken liberally with paprika. Put the roasting pan on the middle rack of the oven, uncovered. Bake for about 1 hour, until the chicken is golden and cooked through. (Small pieces may be done at 45 minutes, so check.) To confirm, push an instant-read thermometer into a meaty section; it should register at least 165°F (74°C). Serve warm. Leftovers reheat nicely in a toaster oven. CHAPTER 2 The Farm on Coldwater Road

BEEF AND PORTOBELLO PASTA Portobello mushrooms have a meaty texture that’s perfect for this classic meat-lovers’ dish. SERVES 4 | 1 cup per serving 1 cup dried whole-grain small shell macaroni 1 pound extra-lean ground beef 1 medium portobello mushroom, stem trimmed, cut into ¾-inch cubes (about 1 cup) 1 cup chopped onion 1 medium garlic clove, minced 1 14.5-ounce can no-salt-added diced tomatoes, undrained 1 8-ounce can no-salt-added tomato sauce ½ cup water 1 medium dried bay leaf 1 teaspoon sugar 1 teaspoon dried Italian seasoning, crumbled ½ teaspoon pepper ½ teaspoon crushed red pepper flakes (optional) Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. Meanwhile, in a large nonstick saucepan, cook the beef, mushroom, onion, and garlic over medium-high heat for 8 to 10 minutes, or until the beef is browned on the outside and the mushroom and onion are soft, stirring occasionally to turn and break up the beef. Drain if necessary. Wipe the skillet with paper towels. Return the drained mixture to the skillet. Stir in the remaining ingredients. Bring to a simmer over medium-high heat. Reduce the heat to medium low and cook for 15 minutes, stirring occasionally. Stir in the pasta. Cook for 2 to 3 minutes, or until heated through. Discard the bay leaf before serving the dish. PER SERVING calories 309 total fat 6.5 g saturated 2.5 g trans 0.5 g polyunsaturated 1.0 g monounsaturated 2.5 g cholesterol 62 mg sodium 108 mg carbohydrates 35 g fiber 5 g sugars 8 g protein 31 g calcium 66 mg potassium 855 mg dietary exchanges 1½ starch 3 vegetable 3 lean meat

Broccoli and Potato Soup Serves 6 Ingredients: 2 lbs broccoli, cut into florets 2 potatoes, chopped 1 big onion, chopped 3 garlic cloves, crushed 4 cups water 1 tbsp olive oil 1/4 tsp ground nutmeg Directions: Heat oil in a large saucepan over medium-high heat. Add onion and garlic and sauté, stirring, for 3 minutes or until soft. Add broccoli, potato and four cups of cold water. Cover and bring to the boil then reduce heat to low. Simmer, stirring, for 10 to 15 minutes or until potato is tender. Remove from heat. Blend until smooth. Return to pan. Cook for five minutes or until heated through. Season with nutmeg and pepper before serving.

SIMPLE BOLOGNESE When we were kids, this was our favorite sauce, hands down. I used to love it on everything—pasta, rice, bread, potatoes, and polenta—you name it, I covered it in bolognese. We went through a lot of it in my household. So my parents had to figure out a way to make it that was quicker than the traditional recipe, and here it is. It’s just as rich and mouthwatering as the more time-consuming traditional recipe; I promise you won’t know the difference. Now that I’m all grown up, I try not to use bolognese for everything, but it’s tempting because it’s perfect as a sauce for any type of pasta shape. MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE ¼ cup extra-virgin olive oil 1 medium onion, minced 2 garlic cloves, minced 1 celery stalk, minced 1 carrot, peeled and minced 1 pound ground beef chuck 1 (28-ounce) can crushed tomatoes ¼ cup chopped fresh flat-leaf parsley 8 fresh basil leaves, chopped ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste ¼ cup freshly grated Pecorino Romano cheese In a Large Skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and sauté until the onion is very tender, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Increase the heat to high, add the ground beef, and sauté until the meat is no longer pink, breaking up any large lumps, about 10 minutes. Add the tomatoes, parsley, basil, and ½ teaspoon each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)  

braised pork shanks with borlotti beans stinco di maiale brasato con fagioli borlotti beans ½ pound dried borlotti (cranberry) beans 1 whole garlic head, cloves separated 1 cup extra virgin olive oil 1 Onion Brûlée (recipe follows) 1 carrot, peeled and diced 1 celery rib, diced 4 ounces bacon, cut into large dice 5 fresh flat-leaf parsley stems 3 sprigs fresh thyme 2 sprigs fresh rosemary Pinch of crushed red pepper flakes 1½ quarts chicken stock 1 tablespoon kosher salt 2 tablespoons sherry vinegar brine 1 pound kosher salt 1 cup honey 1 sprig fresh rosemary 5 juniper berries pork Four 1-pound pork hindshanks ½ cup vegetable oil 1 carrot, peeled and cut into large dice 1 celery rib, cut into large dice 2 cups dry white wine ½ cup Stewed Tomatoes (Chapter 3) 1 quart veal stock or chicken stock to serve 1 tablespoon unsalted butter 2 tablespoons chopped fresh flat-leaf parsley 1 To prepare the beans, in a large pot, soak the beans in enough cold water to cover by 2 or 3 inches for 6 to 12 hours. Change the water two or three times during soaking, if possible. Drain and set aside. 2 Use a broad knife to crush the garlic cloves, still in their skins. 3 Heat a saucepan over medium heat. Add the olive oil, onion, carrot, celery, bacon, parsley, thyme, rosemary, red pepper, and half of the garlic cloves to the pan and cook, stirring, for about 7 minutes, or until the vegetables soften. 4 Add the drained beans and the stock and bring to a boil over high heat. Reduce the heat and simmer for about 40 minutes, until the beans are tender but not so soft that they lose their shape. 5 Add the salt and vinegar. Stir to mix, remove the beans from the heat. Taste the cooking liquid and season to taste with salt. Let the beans cool in the cooking liquid and then refrigerate until ready to use. 6 To prepare the brine, in a large pot, mix 1 gallon of water with the salt, honey, rosemary, and juniper berries. Bring to a boil over high heat and cook until the salt and honey dissolve. Remove from the heat and let the brine cool to room temperature. 7 To prepare the pork, submerge the pork shanks in the cool brine, cover, and refrigerate for 3 hours. 8 Preheat the oven to 300°F. 9 Lift the shanks from the brine and pat dry. 10 Heat a large ovenproof casserole or braising pan over medium-high heat. When the pan is hot, put the vegetable oil in the pan and sear the pork shanks for 6 to 8 minutes on each side, or until golden brown. 11 Add the carrot, celery, and wine and the remaining garlic cloves and bring to a boil. Cook over medium-high heat for 8 to 10 minutes, or until reduced by half. Add the tomatoes and stock and bring to a boil.

pappardelle with meat ragù pappardelle con rag`u di carne ragù 1 ounce dried porcini mushrooms (about 1 cup) ¾ cup dry white wine 1 pound pork butt 1 pound beef chuck 3 tablespoons olive oil 1 pound ground hot Italian sausage 2 cups diced Spanish onions (about 3 onions) 3 to 4 garlic cloves, minced Kosher salt and freshly ground black pepper 2 cups drained canned plum tomatoes, crushed About 8 cups Pomodoro Sauce (Chapter 1) 1 quart veal stock or chicken stock 1 quart chicken stock 1 teaspoon finely ground fennel seeds 1 bay leaf Pinch of dried oregano ¾ cup chopped fresh basil pappardelle 1 pound dried pappardelle assembly 2 tablespoons unsalted butter 2 tablespoons olive oil Kosher salt and freshly ground black pepper ¼ cup chopped fresh basil 1 ounce Parmigiano-Reggiano cheese, shaved 1 To prepare the ragù, soak the porcini mushrooms in the white wine in a nonreactive glass or ceramic bowl for 30 minutes. Lift the mushrooms from the wine and then strain the wine through a fine-mesh sieve or chinois. Roughly chop the hydrated mushrooms. 2 Trim the excess fat from the pork and beef and cut the meat into ½-inch cubes. 3 In a large saucepan, heat the olive oil over medium heat. When the olive oil is hot, cook the sausage, breaking it into chunks as you do, for 6 to 8 minutes, or until nicely browned. Using a slotted spoon, lift the sausage from the pan and set aside. Leave the fat in the pan. Add the beef and pork to the pan and cook, turning, for about 5 minutes, or until well browned. Lift the beef and pork from the pan and add to the sausage. 4 Add the onions to the pan and cook for about 5 minutes, or until lightly browned. Add the garlic and strained wine. Bring to a boil over medium-high heat and cook for about 4 minutes, or until reduced by half. 5 Return the meat to the pan and season to taste with salt and pepper. Stir in the mushrooms, tomatoes, Pomodoro Sauce, stocks, fennel seeds, bay leaf, and oregano. Bring to a simmer over medium heat and then reduce the heat so that the mixture simmers gently, uncovered. 6 Cook at a gentle simmer, frequently skimming off any fat that rises to the top, for 3 hours, until the meat is very tender. Stir in

peperonata with white anchovies peperonata con acciughe bianche 2 cups sliced roasted red and yellow bell peppers (see Chapter 1) ½ cup extra virgin olive oil ½ cup pitted and crushed green olives ½ cup chopped fresh flat-leaf parsley, plus more for garnish ¼ cup drained capers, smashed 2 garlic cloves, minced 2 tablespoons chopped fresh oregano 2 tablespoons red wine vinegar Pinch of crushed red pepper flakes Kosher salt and freshly ground black pepper 2 white anchovies drained, halved 1 In a small bowl, mix the bell peppers, olive oil, olives, parsley, capers, garlic, oregano, and vinegar. Season to taste with red pepper and salt and pepper. 2 Divide the peperonata among 4 serving plates. Lay half an anchovy on top of each portion, garnish with parsley, and serve. The peperonata, without the parsley and anchovy garnish, keeps for up to 6 days if covered and refrigerated. If you are looking for something bright and colorful to start a meal—as well as boldly flavorful—look no further. Yellow and red bell peppers make a stunning combination, but you could also try orange and purple peppers, too. I toss in some green olives for a little extra flavor, but you might want to use more or less or none at all. And finally, I prefer white anchovies, which tend to be less salty and a little meatier than others. Serve the peperonata on great bread or crostini.  serves 4; makes about 1 cup

halibut steamed in parchment paper halibut al cartoccio Four 6-ounce pieces halibut Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 1 fennel bulb, very thinly sliced 4 shallots, very thinly sliced 1 garlic clove, very thinly sliced ½ cup extra virgin olive oil, plus more for drizzling ¼ cup dry white wine 3 lemons, halved, plus more lemon juice for drizzling if needed 1 large or 2 medium tomatoes, peeled, seeded, and diced ¼ cup fresh flat-leaf parsley leaves ¼ cup celery leaves 2 tablespoons snipped fresh chives 2 tablespoons finely sliced fresh basil 1 teaspoon crushed coriander seeds 1 Preheat the oven to 400°F. 2 Cut 4 good-sized pieces of parchment paper or aluminum foil, each about 9 inches long, and shape into heart shapes by folding them in half and then, beginning at the bottom of the fold, cutting a half-heart shape, using most of the paper. When you open the folded paper, it should be in the shape of a heart and about 9 inches long. Lay the open hearts on the countertop. 3 Put a piece of halibut on one side of each heart and season to taste with salt and pepper. Put a tablespoon of butter on top of each piece of fish. Arrange the fennel, shallots, and garlic evenly over and around each piece of halibut. Drizzle 1 tablespoon of olive oil, 1 tablespoon of wine, and the juice of ½ lemon on each fish. 4 Fold the parchment over the fish and crimp any open sides by folding it back onto itself to seal the fish inside the packet. Transfer the packets to a baking sheet or shallow baking pan and bake for 12 minutes. 5 Meanwhile, toss the tomatoes with the parsley, celery leaves, chives, basil, and coriander seeds in a bowl. Season to taste and dress with the remaining ¼ cup of olive oil and the juice of 1 lemon. 6 Remove the baking sheet from the oven. Gently cut open each parchment package, taking care because the steam can be very hot, and set each portion on a serving plate. The fish can stay on the parchment or not. 7 Top each piece of fish with a quarter of the salad. Drizzle with more olive oil and lemon juice, if necessary. Delicate fish is often cooked in parchment in Italy, which allows it to steam gently in the paper. When you open the parchment, a dramatic whirl of hot, moist steam escapes—a true delight for the senses! For this recipe, I follow another Italian culinary custom and top the fish with dressed salad when I serve it. The hot fish brings out the flavors in the herbaceous salad.  serves 4

tuna siciliana tonno siciliano 2 fennel bulbs 2 oranges, preferably organic ¼ cup extra virgin olive oil 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1¾ pounds tuna steak, cut into 4 even pieces 1 tablespoon ground fennel seeds 2 tablespoons Clarified Butter (Chapter 7) or vegetable oil 1 tablespoon sea salt 4 teaspoons aged balsamic vinegar 4 teaspoons Basil Oil (Chapter 7) 1 Preheat the oven to 375°F. 2 Trim the fronds from the fennel bulbs and then cut the bulbs into 8 equal segments. Cut each orange (unpeeled) into 8 sections. 3 In a mixing bowl, toss the fennel and orange with the olive oil and red pepper and season to taste with salt and pepper. 4 Spread the fennel in a shallow baking pan and roast for 20 minutes. Remove the pan from the oven and add the orange. Roast for about 5 minutes longer. Test the fennel for doneness by poking it with a small, sharp knife. When the fennel is done, the knife will meet with no resistance. Set aside the fennel and orange. 5 Season the tuna with fennel seeds, salt, and pepper. 6 Heat a sauté pan over high heat. When the pan is hot, put the clarified butter or oil in the pan. When the butter foams or the oil is smoking hot, sear the tuna on all sides or until rare. This should take 30 seconds on each side for perfectly rare tuna. Remove the tuna from the pan and slice each piece into quarters. 7 Put 4 pieces of roasted fennel and 4 pieces of roasted orange on each of 4 serving plates. Put 4 tuna slices in the center of each plate and season with sea salt. Drizzle the vinegar around the edge of each plate, followed by the Basil Oil. On a trip to Palermo, Sicily, I tasted a lot of fish dishes flavored with some of the traditional flavors of the island: fennel, orange, chiles, basil, and sea salt. When you make this dish, buy high-quality tuna, which can be bluefin, yellowfin, or bigeye tuna as long as it’s as fresh as can be. Cook it only long enough so that the center is still red or cooked to medium rare.

green olive tapenade makes about 3 cups 2 roasted red bell peppers, peeled and finely diced (see Chapter 1) 1 cup pitted and chopped green Cerignola olives 2 anchovy fillets, drained and crushed 2 tablespoons drained capers, rinsed and smashed 1 tablespoon red wine vinegar 6 tablespoons extra virgin olive oil ¼ cup chopped fresh flat-leaf parsley Freshly ground black pepper Kosher salt 1 In a nonreactive glass or ceramic mixing bowl, combine the bell peppers, olives, anchovies, capers, and vinegar. Add the olive oil and parsley and about 1 teaspoon of black pepper and stir gently to mix well. Season to taste with salt. 2 Cover and refrigerate for up to 7 days. homemade giardiniera makes about 6 cups 1 teaspoon freshly ground black pepper 1 bay leaf Pinch of crushed red pepper flakes Pinch of dried oregano 2 cups apple cider vinegar 1 cup white wine vinegar 1 cup sugar 1 teaspoon kosher salt 1 fennel bulb, trimmed of fronds, diced 1 large red onion, diced 1 celery rib, diced 1 large carrot, peeled and diced 1 large red bell pepper, ribs removed, diced 1 large yellow bell pepper, ribs removed, diced 1 jalapeño pepper, halved and seeded 1 cup cauliflower florets 1 cup pitted and halved Queen green olives or other large green olives 3 pickled peperoncini, sliced (see Note) 1 fresh sprig thyme 1 cup extra virgin olive oil 1 In a small, dry skillet set over medium-high heat, toast the black pepper, bay leaf, red pepper, and oregano for about 1 minute, or until fragrant. Slide from the pan to a plate and allow to cool. 2 Lay a 5-to 6-inch square of cheesecloth on a work surface. When the herbs are cool, pile them in the center. Gather the corners together and tie with a length of string to make an herb sachet. 3 In a large pot, heat 2 cups of water and the cider vinegar, wine vinegar, sugar, salt, and herb sachet over high heat and bring to a boil. 4 Add the fennel, onion, celery, carrot, bell peppers, jalapeño, and cauliflower. Let the liquid return to a boil, reduce the heat to a simmer, and cook for 10 to 12 minutes, or until the firmer vegetables (carrots, peppers, cauliflower) are al dente. 5 Remove from the heat and let cool. When the mixture is cool, add the olives, peperoncini, and thyme. Stir to mix, and then stir in the olive oil. Use right away or cover and refrigerate for up to 1 month.

sausage and escarole soup minestra di scarola e salsiccia ½ pound dried cannellini beans ½ cup olive oil 8 garlic cloves, minced 1 tablespoon ground fennel seeds 1 tablespoon crushed red pepper flakes 4 sprigs fresh thyme 1¼ pounds Italian sausage, crumbled 4 celery ribs, cut into large dice 2 carrots, cut into large dice 1 onion, cut into large dice Kosher salt and freshly ground black pepper 2 quarts chicken stock 2 quarts Parmesan Broth (recipe follows) 2 heads escarole, washed and dried 2 quarts Stewed Tomatoes (recipe follows) 2 tablespoons sherry vinegar 1 In a bowl or pot, cover the beans with cold water by about 1 inch. Set aside to soak for at least 6 hours or overnight. Change the water two or three times during soaking, if possible. 2 In a large soup pot, heat the olive oil over medium heat. Add the garlic, fennel seeds, red pepper, and thyme and cook for 2 to 3 minutes, or until the garlic softens but does not color and the spices are fragrant. 3 Add the sausage and cook, breaking it into large chunks and stirring until browned. When the sausage is about halfway cooked through, add the celery, carrots, and onion, season to taste with salt and pepper, and cook for about 5 minutes longer, or until the vegetables soften and the sausage is nicely browned. 4 Drain the beans and discard the water. Put the beans in the pot with the sausage. Add the stock and Parmesan Broth and bring to a simmer over medium-high heat. Reduce the heat to low and cook for 1 to 1½ hours, until the beans are softened but still hold their shape. Do not overcook. 5 Add the escarole and tomatoes and season to taste with salt. Cook at a gentle simmer for about 10 minutes, or until the escarole is tender. Stir in the vinegar and season to taste with salt and pepper. Ladle into bowls and serve. I love this warm, homey soup, and because it’s one I grew up eating, I am not surprised it hits the spot for so many. In Italy, the region where it’s made dictates the kind of sausage used. In some parts they use pork, in others game or duck sausages. I rely on spicy pork sausage, but if you prefer sweet sausage or turkey sausage, for example, substitute it. The secret to this soup’s special goodness lies with the Parmesan broth, which is a delicious way to use Parmesan rinds—those rock-hard ends on the cheese. It has a wonderful salty and cheesy flavor that makes it perfect for soups and pasta sauces.  serves 6 to 8 parmesan broth makes 1 gallon 1 tablespoon black peppercorns 1 teaspoon crushed red pepper flakes 1 gallon chicken stock 1½ pounds Parmigiano-Reggiano cheese rind 1 bay leaf 1 sprig fresh thyme 2 tablespoons olive oil Kosher salt