And one soup was not enough. Kelly also made a Thai Chicken Soup. Wow. This is something I have never made. It was perfect. But the Panna Cote was my favorite! Thank you Kelly for dinner and for sending the recipes typed out!!!
Panna Cote/ Escarole and Bean Soup
2 heads of escarole chopped and soak in a big pan to get the grit off
2 boxes of good chicken stock
2 - 4 garlic cloves sauteed in olive oil, stay with it, you want it soft not browned
½ pepperoni cut into little pieces
2 cans of small white beans or white beans, I drain and rinse one can, the other I dump the whole can helps to thicken it
Salt and pepper
Cook for about½ hour
You can serve it as a soup with parmesan cheese on top OR
Scoop into a baking dish, top with crusty bread, parmesan cheese and bake at 375 till hot .
Easy Thai Chicken Soup
2 cloves of garlic/ smash
2 boxes of good chicken stock
1 or two boiled chicken breasts cut into cubes
1 cans of coconut milk
1 tbs. fish sauce
2 tsp. red curry paste (Traders Joe's)
2 red bell peppers sauteed till very soft do not brown ( you can use green, I used one green) didn't have 2 red.
Squeeze of lime
Fresh ginger or powdered, I used powered about a tsp.
1/2 cup chopped cilantro
A few mushrooms
I put in about¾ cup of cooked jasmine rice/ you can use rice noodles.
The rice thickens the soup if you like it thicker make a cornstarch rue
I used a combo of two recipes, google Thai chicken soup, most call for Lemongrass, I do not care for the taste and leave it out.
My contribution was cookies! I tried a new recipe. Authentic Italian Butter Cookies. A new favorite recipe I might add! Also made Nutella Biscotti as a backup in case the Butter Cookies were not up to par. For the butter cookies, I added some Chocolate Sprinkles just for variety.
230 g butter at room temperature
1 tbsp. of vanilla extract
320 g flour
1 tbsp. of fine salt
100 g granulated sugar
Powdered sugar (for decorating)
Cut the butter into cubes and place them in a mixer, with the salt, granulated sugar, and vanilla extract.
Mix them until they blend, forming a cream.
Sift the flour, add it to the mixture and continue to mix until it has a crumbly texture.
Place the dough on a lightly floured pastry board. The dough will be very soft and easily workable. Compact it, to make it smooth, then use your hands to flatten it.
Cover it with a plastic wrap and store it in the refrigerator, to harden for at least half an hour.
Afterward, take the mixture from the fridge and cut it with a knife in 4 cylinder shapes of 3 cm diameter, then cover the rolls using plastic wrap and place them in the fridge again for 3 hours, so that the dough is compact enough.
After the three hours have passed, place each cylinder in granulated sugar, making sure that the surface is even.
Using a knife, divide the cylinders in discs of 2 cm thickness, then place the cookies on baking paper over a tray.
Bake them in a preheated oven at 200 degrees Celsius (392 F) for about 15 minutes, until they get lightly browned.
Remove them from the oven, then immediately place them on a rack, so that they keep their sandy texture.