First Thursday of November

We didn’t see the leaves change in the San Joaquin Valley until the first of November. Autumn sure took its sweet time getting here. Now I’m doing a happy dance in the red leaves that will be gone tomorrow.

In our house typically Thursdays are Tuscan Thursday – anything Italian Inspired from Antipasto to Ziti Bakes goes. Today also happens to be the first Thursday in November. It’s National Men Make Dinner. That is unless the man is your house is the one to do all the cooking, in that case you need to make dinner. This National Day is working on the old assumption that the little lady of the house is the one in the kitchen most of the time. I know in my house, this is true for several reasons. There have been times when both Hubby and I worked full-time outside the house. When we did, I did all the cooking. Why? The man can grill up the perfect steak or smoke the most amazing tri-tip ever, but don’t turn him loose in the kitchen. You are just asking for trouble. Now that I’m retired, it makes sense for me to cook.

Growing up, on the weekends or holidays my parents were a team in the kitchen, both skilled. During the week, mom did the cooking because back then mom’s rarely worked outside the home.

Since it’s officially cooler weather, and since it’s a Thursday and the non-cook is in charge, I thought we’d share something that really isn’t overly complicated. Granted, with the Minestrone Soup, there’s a fair share of prep work – chop this, grate that. Just time consuming but hardly complex. And the bread is beyond cheater’s easy. Enjoy and have an amazing supper. Just remember, he who cooks does not clean. Oh, and if the shares look familiar, we’ve made this before, back a million years ago. Have fun!

Tortellini Minestrone
3 Garlic Cloves
1 Sprig Rosemary
1 cup Kale
4 small Gold Potatoes
1 medium Onion
4 medium Carrots
4 Celery Ribs
2 small Zucchini
2 tablespoons Olive o]Oil
15 oz Fire-Roasted Italian Tomatoes
4 cups Beef Stock
15 oz Cannelloni Beans
1 lb Cheese Tortellini
Fresh Black Pepper to taste
Cyprus Sea Salt Flakes to taste (see note)

Note: Cyprus Seas Salt flakes are known for their large pyramid-shaped crystals. The salt is light and fluffy with the mild taste characteristic of Mediterranean salts. If you don’t have Cyprus Sea Salt flakes, coarse sea salt is fine.

Use a fine grater to grate the garlic, set aside. Finely chop rosemary, set aside. (If you have small cups, this works really well to hold the garlic and rosemary until ready to add to the soup).

Chop kale and set aside. Peel and chop potatoes. Cover potatoes with cold water until ready to use. Cut onions, carrots, celery and zucchini into nice chunks. Set aside.

In a 12-inch heavy bottom sauté pan, heat the olive oil over medium heat. Once hot, add the onions, carrots, celery, zucchini and sauté until the vegetables are softened, about 10 minutes.

Add the grated garlic and rosemary, cook for another 2 minutes, stirring constantly to prevent the garlic from burning and becoming bitter. Transfer contents of sauté pan to a large soup stock pot.

Drain potatoes, add to the now empty sauté pan. Add kale and Italian Tomatoes including liquid. Over medium heat, bring to a simmer and cook until the kale is wilted, about 5 or 6 minutes. Empty potato mixture into stock pot.

Add the beef stock and fresh ground pepper to stock pot. Stir well and taste. Add salt as needed. Bring to a steady simmer and cook for about 25-30 minutes until potatoes are tender. While soup simmers, drain beans and set aside.

Add tortellini and beans, return to a low boil and continue to cook for about 6 minutes, until pasta and beans are nicely warmed. Taste and adjust seasonings. If not salty enough, add a pinch or so of salt.

Serve hot with freshly shaved Parmesan cheese and warm Italian Garlic Focaccia with Rosemary and Roma Tomatoes. Enjoy!

Rosemary and Tomato Focaccia
1 Package (10 oz) Refrigerated Pizza Crust
2 or 3 Cloves Garlic, pressed
1/4 Cup Olive Oil
Sea Salt – just enough to flavor bread without imparting a salty taste
2 or 3 Sprigs Fresh Rosemary
1 Firm Roma tomatoes, sliced and quartered
1/3 Cup Parmesan Cheese (or as desired)

Note: If you cannot locate the pizza dough in a bag, you can use refrigerated canned pizza dough such as Pillsbury. If that is the case, there is no need to let the dough rest on the counter.

Heav oven to 425-degrees. Remove dough from refrigerator and let rest on counter for about 30 minutes.

Lightly oil hands with a little olive oil to make working the dough a little easier. Brush cooking stone with olive oil as well.

Stretch and press pizza crust into 12” circle on a stone baking sheet. This will take a few minutes, be patient and don’t force the dough too quickly.

Brush lightly with a little olive oil. Lightly sprinkle with a little sea salt. Insert little tufts of Rosemary all around the bread as desired. Arrange sliced tomatoes around the Rosemary. Sprinkle garlic evenly over crust. Finish by sprinkling Italian Blend over everything.

Bake 20 to 25 minutes or until a beautiful golden brown. Cut and serve hot.

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Let hearts rejoice who search for the Lord.