This is a late post. Lesson 4 from Kitchen 10 (a couple of weeks back). Still all about stocks and soups and this is just one of them.
Winter is rightfully here and we all felt its wrath with the cold snap brought on the Tuesday that second week of June . Layers and thick jackets, beanies, gloves and scarves were the order of the day. The winter snap was biting and sharp, which leaves us with no choice but to embrace the winter season. Year on and year off, it’s the same thing. Mum (and dad) still dreading the cold snap. Embrace the cold and warm up in the kitchen, I say!
Lesson 4 @ Kitchen 10 - Minestrone
It must be timing that Term 2 is all about soups, eh? We learned 3 soup dishes from Lesson 4 plus 2 Sardinian dishes from the masterclass with Chef Giovanni Pilu of Pilu at Freshwater. The timing is so good that I replicated the minestrone soup we learned on that Monday, at home. Several times already, actually.
This is then de-glazed with white wine and simmered until the wine has evaporated. Water is then added just right to cove r the vegetables, and simmered for 5-10 minutes.
(Wine when heated and used in cooking releases its alcohol and leaves a unique essence and subtle flavour to the dish.)
The recipe may look like a bit mishmashed in instructions, as mum was a bit flustered at the time we did this in class with so much soups to do (including a cream of corn and basil soup, cream of mushroom soup and a beef consomme) and we still had to attend the Masterclass with Giovanni Pilu, which was of course, a must-see. It takes a bit of discipline trying to remember all the processes and tips during class. Must make sure to write it all down ASAP. Following the recipe in the book doesn't always cut it. Especially Chef S has more unique tips and tricks up his sleeves every lesson.