Olive Garden Pasta e Fagioli

Towanda2

Olive Garden Pasta e Fagioli

Towanda2

This is a great recipe for a big pot of hearty winter soup.  It's easy to make, and it supposedly tastes just like the Olive Garden soup (I never ate there).  I made it today to go with the "no knead" bread I tried for the first time - yummy!!

http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=76&page=

saluki

I can vouch for this recipe.  I think it tastes better than the Olive Garden.

Only tweak that I do is to substitute mild Italian Sausage for the ground meat---I take it out of the casing.

It's definitely a keeper!  That and the no knead--great combination.

Towanda2

Saluki, have you made the no-knead bread?  The crust on mine was soft instead of crisp, otherwise it was perfect.  I'm wondering if it was because I baked it in a crockpot liner (a tip I read on the web).  It's fun reading all the blogs about this bread.

Next time I try the soup I'm going to leave out the meat - my ds' girlfriend is a vegetarian.  I think the soup will have less depth but probably still be very good.

saluki

Towanda--I make the No-knead bread twice a week.  I haven't bought any bread in a year.---I've tweaked the recipe a little. 

I usually make one Rosemary bread and another with some rye.

Last week tried a variation from the January Cooks magazine. It did need to be kneaded about twenty times and the hole structure was smaller,  but it was a beautiful loaf---also very simple and had a nice taste--and I will probably make that version again sometime in the future.

My aim with no Knead was incredibly poor at hurling the dough into a hot pot.  So after getting burnt a few times---I indulged and bought a 

La Cloche (I also use my Romertopf clay cooker) Although the instructions that come with the pot tell you to soak it---I don't because the no knead threads say not to or it will stick.

For me it works much better than the cast iron. The crust comes out much nicer.

By the way, Steingarten says if you use too large a pot the steam may be too weak to prevent a crust from forming before the loaf has reached its puffiest.

Actually on the begining when I was using the cast iron (by the way I was using a 4 quart pot)

After preheating the pot at 500 degrees for almost an hour. I put the dough in the pot and cover.

 I do the first 25 min covered at 500 degrees.  I then uncover and reduced it to 475 degrees for the next 35 minutes (because it was browning too fast)

When I changed to the La Cloche I kept the timing the same.

I don't know how accurate my oven is but this seems to be working for me.

My crusts are crisp---As a matter of fact the only way I can cut this bread is with an electric knife.

I now use the very slightly different changes

Jeffrey Steingarten (Vogues Food Editor) made to the initial no Knead.

I like it better

 Here it is:

3 cups bread flour (I use a combination of 2 cups King Arthur unbleached bread flour and 1 cup of KA All-purpose flour)

2 tea fine salt (I use Kosher Salt)

1 teaspoon instant yeast (this  amount is the major difference between Steingarten and Lahey recipe)  The brand I use is SAF

1 1/2 cups water at room temp (Bittman/Lahey is 1 5/8 cup water)

Coarse wheat bran for dusting (I use rice flour)

Oh ---I no longer dump because I do the second rise on parchment paper in a coiled pot which I slip into big ziploc.

At the end of the rise I slash the top with a single edge razor blade that I have sprayed with non-stick spray--(works well)

Then, all I have to do is lift the dough still on the parchment paper into the pot or Cloche  Cooks with the parchment paper on.

saluki

My sister has been making the Copycat Olive Garden Minestrone which is vegetarian--- She keeps Kosher and she loves it.  She says it tastes just like the Olive Garden.  I've been sending KN over to her to eat with it.  LOL

Copycat Olive Garden Minestrone Soup by Todd Wilbur Recipe #77585

 the secret ingredient is to add a little red wine to the stock
8
servings
time to make 45 min
3     tablespoons olive oil
1     cup minced white onions (about 1 small onion)
1/2     cup chopped zucchini
1/2     cup frozen cut italian green beans
1/4     cup minced celery (about 1/2 stalk)
4     teaspoons minced garlic (about 4 cloves)
4     cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15     ounce) cans red kidney beans, drained
2 (15     ounce) cans small white beans or great northern beans, drained
1 (14     ounce) can diced tomatoes
1/2     cup carrots, julienned or shredded
2     tablespoons minced fresh parsley
1 1/2     teaspoons dried oregano
1 1/2     teaspoons salt
1/2     teaspoon ground black pepper
1/2     teaspoon dried basil
1/4     teaspoon dried thyme
3     cups hot water
4     cups fresh baby spinach
1/2     cup small shell pasta

   1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
   2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
   3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
   4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
   5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
   6. Makes about eight 1 1/2 cup servings.

 

Towanda2

Susie, 

Thanks for the advice and the Minestrone recipe!  I just found your prior no-knead thread while searching on Google.  I know I'm late to the party but I only just found out about this bread from Bittman's NYT column in November. 

The La Cloche looks great - I may end up getting one of those - but I want to bake bread NOW!  I went to Target today looking for their 4 qt Dutch oven but they were sold out.  I found a 6 qt cast iron Emeril Dutch oven which was reasonably priced (with my 20% off coupon) at Bed Bath and Beyond.  On my first try I already knew about the decreased water/increased salt, and 2nd rise on parchment, from all the postings.  This time I'm using the cast iron, plus following Rose Levy Beranbaum's "no-knead loaf #10" suggestions for timing: 450 degrees, 20 minutes lid on, 10 minutes lid off, 10 minutes on a baking sheet, 5 additional minutes with oven door ajar, 5 minutes with oven off/door open.  I love bread and bread baking, although this may lead to divorce as DH believes carbs are evil and declared this bread "addictive".

With so much yeast, do you decrease the time for the first rise?  Have you tried any whole grain recipes?  My ultimate goal is to find a completely or mostly whole grain no-knead recipe.

saluki

Towanda--Frankly, even with the additional yeast I have had some of my best breads using even longer than 24 hr using long slow rises in the fridge--a few were around 48 hours.  I take it out of the fridge a few hours before I'm ready to continue.

I bought a few 2 Quart (8cup) Pyrex measuring cups and I do the mixing and first rise in there.  Because of the measurements and the clearness of the glass--it gives you a good feel for not over-proofing.

The only time it appeared to rise a bit quicker was on a real hot day in the summer--I just put the measuring cup in the fridge to slow it down.

Actually, my rye really suffers when I use the quarter teaspoon of yeast.   The additional yeast makes a big difference.

Usually, with one of the loaves -  one out of the three cups I use is either, rye, wheat, or semolina flour. --and I usually add 2 tablespoons of seeds or herbs  (black nigella (kolonji seeds), caraway,or KA's artisan mix of seeds) in the initial mixing.

When I've used more than a third whole grains it has been too heavy. 

You know if you want to make a smaller batch RLB has a Baby No-knead

recipe on her site---She likes the Harvest Gold flour but I like the KA better. Haven't tried the Baby NK but I bought a small cast iron Copco pot on Ebay for it----That's where I bought all the pots for NK---copco is circa 1950's unique looking good quality enamel on cast iron and very reasonable compared to the Le Creuset---what can I tell you---I got carried away.  LOL

Egullet has a very good NK thread with many good suggestions. A few over there are using chinese sandpots.

If you get a LaCloche don't use Amazon ---apparently they don't pack them properly and they arrive broken over and over.

Breadtopia sells them and they don't charge on shipping for most of their stuff--(they also have excellent demonstration videos on the site and very good recipes) --very nice to deal with! Thats where I bought mine-- plus the SAF yeast, a really neat danish wisk for mixing the dough, and my most useful kitchen tool --this really uniquely shaped dough scraper-cheap and wonderful.--Even indulged in a bread proofing basket! Oh, and I mustn't forget the sourdough starter. That was good for about a half year of experimenting.  LOL---

You can really get carried away with this stuff!

http://www.breadtopia.com/sourdough-no-knead-method/

saluki

Here are the basics of the Cooks Illustrated Variation of No Knead (Almost No Knead)

15 ounces of flour (weighed) or 3 cups
1/4 teaspoon yeast
1 1/2 teaspoons table salt
3/4 cup plus 2 tablespoons water
1/4 cup plus 2 tablespoons lager or pilsner beer
1 tablespoon white vinegar

Mix the dry ingredients. Then stir in the wet ones and cover with plastic wrap and let it rest for at least 8 to 18 hours.  Knead briefly and place dough on a parchment paper to let it rise for 2 hours. Spray the top lightly with non-stick spray and cover loosely with plastic wrap.-- Slash the top before baking. Preheat a covered dutch oven and bake bread covered for 30 minutes then uncovered for 20-30 minutes more. The recipe calls for a 500 degree preheat and a 425 degree bake.

Towanda2

Thanks for the CI recipe!  I'm still trying to digest all the info in your previous posts, lol. 

Loaf #2 in the cast iron came out great.  The crust was thin and super crunchy.  It was a little flatter than I would have liked, though.  Maybe because as you said "Steingarten says if you use too large a pot the steam may be too weak to prevent a crust from forming before the loaf has reached its puffiest. "  I'm wondering why a 6 to 8 qt pot was recommended in the original recipe.  I have a feeling I'll either be looking for a 4-qt cast iron on Ebay, or ordering a La Cloche, very soon.  

I have a 2-qt Pyrex round casserole with a lid that would be perfect for the baby NK.  Definitely gonna try that one soon because the big loaf is just too big for us.

I did pretty well with the "dumping" into the pot but may try your parchment method next time.  Also, I read that Reynolds Release does not stick at all, so may give that a try some time.

The whole-wheat recipes I saw called for 2 - 4 Tbsp of vital wheat gluten.  I think I'll start with a combo and work my way up to 100% whole grain.  Breadtopia had a recipe for steel cut oat bread that is first on my list.

Susie, thanks again for all the advice and great links.  This is definitely an addictive pastime.  I'm going to visit my parents this weekend and may have to bring them a loaf, even though they live in NYC, where fabulous bread is available around every corner.

saluki

Towanda-

You may want to check this forum out.  I just ordered the book because

I wanted to experiment a little more.--One of the co-authors (Zoe)of the book is contributing to the thread. Its the Jeff Hertzberg bread recipe (also a no knead) that appeared in NYT about a two months ago

 

Artisan Bread in 5 Min. with Zoe Francois, Faster than the No Knead
Bread!!

http://forums.egullet.org/index.php?showtopic=111794
 

Towanda2

Susie, thanks for the link - I bookmarked it in my NK folder and will study it when I have time.  I already have the book on my Amazon "wish list".  I'm just waiting for my dd to move out (hopefully this spring) so I have some room in the fridge for dough.

But now I'm inspired to stir up a batch of NK to bake tomorrow ...

saluki

The book is hard to come by even on Amazon---They keep being out of stock.

It just came back in again.

If you get it here are the publication errors you may want to print out and correct.

---------------------------------

Errata

Well, every published book has a few errors, and ours is no exception (forgive us!)

1/28 - Throughout the book we tell you to let the 1 pound loaf of non-enriched doughs rest on the peel for 40 minutes. We have found that this needs to be a range closer to 40 minutes- 1 1/2 hours. The reasons are some kitchens are cooler than others and some people have a firmer hand while working and may compress the air out of the dough, both resulting in a denser crumb. If you allow the dough to rise until it is slightly wobbly it will bake up with a very nice crumb. You can bake it at 40 minutes but the crumb may be denser.

Throughout the book we call for 1 1/2 tablespoons of yeast or (1 1/2 packets), It should read 1 1/2 tablespoons or (2 packets!!!)

Page 10 (Sidebar, “Modern Yeast”): The third sentence should read: “But it’s probably a good idea to add the yeast to the water as the very first added ingredient.”

Page 26 (Master Recipe): “Cornmeal for the pizza peel” is left off ingredients list.

Page 29 (Master Recipe): In Step 7, it should read: “Twenty minutes before baking, preheat the oven to 450ºF, with a baking stone placed on the middle rack” (not the lowest rack).

Page 67 (Pumpernickel bread): Sidebar, last sentence: Adjust flours to end up with dough of your usual consistency

Page 90 (Spicy Pork Buns): In Step 9, insert a sentence after “… onto the hot stone:” “Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.”

Page 91 (English Granary-Style Bread): In the 2nd paragraph of the introduction, the second sentence should finish with “… a multigrain loaf that includes malted wheat and barley malt powder.”

Page 100 (Oatmeal Pumpkin Bread): The ingredients list should call for: 1 pie pumpkin

1/30 - Page 123 (Bagels): In step 5 the oven should be set to 450 degrees not (400 degrees).

Page 188 (Sticky Pecan Caramel Rolls): In Step 2, it should read “… 1 1/2 pound (cantaloupe-size) piece.” (not “grapefruit-size”).

1/28 - Page 191 (Brioche a Tete): It calls for 1 pound of brioche dough on (page 187) it should be (page 189).

1/25 - Page 192 (Brioche a Tete): Step 8, take the brioche out of the mold to cool on a rack, so the crust won’t get soggy.

Page 199 (Chocolate or Jam-Filled Beignets): Step 2 of the instructions should call for a 1/4-inch thick rectangle, not 1/2-inch thick.

Page 211 (Chocolate Bread): Ingredients should read 2/3 cup honey, not sugar! In step 2 use the honey in place of the sugar.

Page 217 (Sunflower Seed Breakfast loaf): Step 2 should include adding the 1 cup of sunflower seeds to the dough.

Page 221 (Chocolate-Raisin Babka): The ingredients list should call for 7½ cups all-purpose flour (not 6 cups!). Also, there’s a missing instruction at the end: “Brush rum onto loaf when slightly cooled.”

Page 227 (Sunny-Side-Up Apricot Pastry): Step 13 should read 350 degrees, not 375 degrees.

Anonymous

OMG!  Susie, that bread on the forum looks delicious.  I also watched the video that you gave the link to.  I'm getting inspired PLUS I'm starving!  I've made sourdough bread, but it's the kind that you give a friend a cup of the sourdough and you make the bread from that.  My dh doesn't like it.  I think he thinks it too sweet.  I'm afraid that the bread that looks delish he won't like because the crust is very crusty.  Hmmmm...might have to try it anyway.  Is it one of those breads you can dip into olive oil? 

Shirley

saluki

Shirley --Absolutely yes!  Tastes wonderful dipped in olive oil.  Here is a Rosemary bread I made

yesterday.

Anonymous

saluki - your bread looks wonderful .. yummmm.... I checked out the forum that you'd linked over the weekend .. and got so inspired that I ordered the book ...   I can't wait to start making bread ...    yummm!!!

Doreen  

Anonymous

Susie, I couldn't sleep.  Just came back here (forgot my way..LOL) and, oh my goodness, that bread looks awesome!  I don't know how many calories I took in just by looking at it (salivating).

Shirley

Sierra

WOW... THAT LOOKS SO GOOD SUSIE!!!





I am going to do the pasta one

buying the ingredients

this week



tks



Hugs