Cooking Up Soups and Stews

photo-1CCphotoLast night’s storm didn’t stop us from slicing, dicing, and sautéing in the Pippin Hill kitchen thanks to a running generator! The evening was filled with laughter, joy and full bellies while Chef Scatena shared her expertise in the culinary world. Students learned how to make a hearty Lamb Stew, classic Italian Ribolita, and Tomato and Basil Bisque. The perfect comfort foods for a stormy night.

Ribolita- serves 6

1 Cup Dried Cannellini Beans
1/2 Cup Extra Virgin Olive Oil, divided
8 Chicken Thighs, bone in
6 Cloves of Garlic, chopped
6 Cups Water, divided
1 Sprig Fresh Thyme
1 Sprig Fresh Rosemary
1 Leek, White and Light Green Portion Only, rinsed and minced
1 Yellow Onion, minced
1 Carrot, small diced
2 Bay Leaves
1 LB Kale, chopped
6 slices italian bread, 1/2 inch slices
Freshly Grated Parmesan

1. Preheat oven to 375 degrees F
2. Heat 3 Tablespoons of the extra virgin olive oil at medium-high heat in a thick bottomed pot. Once hot, sauté the chicken thighs. When brown on both sides remove and reserve until the end.
3. Add the leek, onion, carrot, celery and bay leaves. Sauté for 8 minutes until slightly soft.
4. Deglaze with dry white wine and add the herbs.
5. Add 6 cups cold water and the beans. Bring to a boil and simmer for 30 minutes.
6. Add the chicken thighs and allow to cook until the beans are soft (~1-2 hours)
7. Place the sliced bread in the oven until lightly toasted. Remove from the oven and rub with a sliced clove of garlic.
8. When ready to eat, add the kale and allow to wilt for 15 minutes. Add the bread and stir until well broken up.
9. Serve with a healthy drizzle of olive oil, freshly grated parmesan and a glass of Pippin Hill’s Chardonnay Reserve.
10. Enjoy!

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