LIOR LEV SERCARZ RECIPES

Name: Quick Minestrone
Total time: 1 h
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 1/4 cup extra-virgin olive oil; 2 ounces pancetta, finely chopped; 1 large onion or 2 shallots, peeled and cut into chunks; 1 celery rib, trimmed and cut into chunks; 1 large carrot, peeled and cut into chunks; 8 ounces baby kale or shredded savoy cabbage (about 1/4 of a medium-size head); 2 celery ribs, cut into small dice; 2 carrots, cut into small dice; 1 medium zucchini, cut into large dice; 1 (15-ounce) can cranberry, cannellini or other white beans, rinsed and drained; 4 to 5 canned whole peeled tomatoes, seeded and cut into small dice; Kosher salt and freshly ground black pepper; 1 quart vegetable or chicken stock, plus more to taste; 2 sprigs fresh rosemary, marjoram or oregano; Slice of crusty bread for each serving (optional, see note); Extra-virgin olive oil; Freshly shredded Parmigiano-Reggiano

QUICK MINESTRONE RECIPE - NYT COOKING

Quick Minestrone Recipe - NYT Cooking image

Minestrone doesn't have to be a long-simmering project. Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty. To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables. Canned beans are great for this recipe, but don't use other canned or frozen vegetables here -- the key to a good minestrone is the fusion of the fresh vegetable flavors.

Provided by Julia Moskin

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1/4 cup extra-virgin olive oil
2 ounces pancetta, finely chopped
1 large onion or 2 shallots, peeled and cut into chunks
1 celery rib, trimmed and cut into chunks
1 large carrot, peeled and cut into chunks
8 ounces baby kale or shredded savoy cabbage (about 1/4 of a medium-size head)
2 celery ribs, cut into small dice
2 carrots, cut into small dice
1 medium zucchini, cut into large dice
1 (15-ounce) can cranberry, cannellini or other white beans, rinsed and drained
4 to 5 canned whole peeled tomatoes, seeded and cut into small dice
Kosher salt and freshly ground black pepper
1 quart vegetable or chicken stock, plus more to taste
2 sprigs fresh rosemary, marjoram or oregano
Slice of crusty bread for each serving (optional, see note)
Extra-virgin olive oil
Freshly shredded Parmigiano-Reggiano

Steps:

Make the soup base: In a medium-size heavy soup pot, combine the oil and pancetta over medium-low heat to slowly render the fat and cook the pancetta, stirring occasionally.
Meanwhile, in a food processor, combine the onion or shallots, celery and carrot. Pulse until finely chopped. Add to pot with cooked pancetta and adjust heat so the vegetables soften and cook without browning, stirring occasionally, 8 to 10 minutes.
Add the other vegetables: Stirring after each addition, add the kale or cabbage, celery, carrots, zucchini, beans and tomatoes. Season generously with salt and pepper.
Add the stock and 1 cup water (or, if you prefer a soup that’s not as thick, add additional stock to taste, up to 2 cups). Add the herb sprigs. Cover, raise the heat and bring to a full boil. Uncover, lower the heat to a bubbly simmer, and cook 30 minutes, or until vegetables are tender, stirring occasionally. Taste and adjust the seasonings with salt and pepper. Remove the herb sprigs.
Serve in bowls, drizzling a little olive oil and sprinkling a big pinch of cheese over each serving.

Nutrition Facts : @context http//schema.org, Calories 325, UnsaturatedFatContent 12 grams, CarbohydrateContent 34 grams, FatContent 16 grams, FiberContent 8 grams, ProteinContent 13 grams, SaturatedFatContent 3 grams, SodiumContent 743 milligrams, SugarContent 7 grams, TransFatContent 0 grams

TURKEY GRAVY FROM SCRATCH RECIPE - NYT COOKING

Turkey Gravy From Scratch Recipe - NYT Cooking image

The stock can be made weeks ahead; so can the gravy itself. The golden turkey fat from the roasting pan is reserved and forms the base for a rich roux. The finished gravy freezes beautifully and only needs to be whisked in a hot pan and tasted for salt and pepper before serving.

Provided by Julia Moskin

Total Time 9 hours

Yield 3 quarts, about 20 servings

Number Of Ingredients 11

Ingredients

4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)
6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
Salt and black pepper
1 medium onion, peeled and stuck with 3 cloves
3 large carrots, peeled and cut into large chunks
3 stalks celery with leaves, trimmed and cut into large chunks
2 bay leaves
12 black peppercorns
1 cup white wine, Madeira, vermouth, dry sherry or water
12 tablespoons (3/4 cup) all-purpose flour
Salt and black pepper

Steps:

For the stock:
For the gravy:

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