Get-Well Soup and Pasta

Wine: Chateau Maris Minervois La Liviniere 2003

Cathy was feeling like she might be getting a cold and Billy has had a lingering one. Kevin also was feeling funky. Cathy found this recipe and it really turned out well. It is very tasty. Mothers Get-Well Soup from My Bombay Kitchen by Niloufer Ichaporia King.

The New York Times had a recipe for Bucatini all’Amatriciana. It is vey rich and good. You don’t need to eat a lot of it and it would make a great first course.

Earlier in the week we went to Literati II. They have a great Carrot Cake and we ordered a piece to go. Great dessert!

We sent a care package of the Get-Well Soup to Kevin and Billy.



Mother’s Get-Well Soup
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from My Bombay Kitchen by Niloufer Ichaporia King

½ pound lamb, beef, Turkey or Chicken (We used beef)
2 tablespoons ginger-garlic paste
1 onion, finely chopped
3 whole cloves
6 black peppercorns
¼ teaspoon ground turmeric
6 cups water
1 teaspoon (or more) salt
¼ cup barley or 1 cup cooked barley
¼ to ½ cup diced carrots
¼ to ½ cup green beans cut into pea sized sections (we left these out)

Cut the meat into small pieces, cut off all visible fat
Combine the meat, paste, onion, barley, cloves, peppercorns, and turmeric in pot with the water and 1 teaspoon salt
Bring to a boil; reduce heat and simmer until rich and meat is completely tender and falling apart and the barley is completely soft, about 45 minutes.
Taste add more salt if desired.
Add the carrots and beans and cook till tender, about 10 minutes

Ginger-Garlic Paste
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½ cup roughly chopped fresh ginger (about 4 ounces)
½ cup roughly chopped peeled garlic cloves
About ½ teaspoon salt (optional)
Vegetable oil

Blend ginger and garlic in blender or food processor until a smooth paste (add a little water if needed) – that is it!

To store remaining ginger-garlic paste in refrigerator put in non-reactive dish cover with little oil. Cover tightly and refrigerate.






Bucatini all’Amatriciana
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Adapted from New York Times by Michael Tucker
Time: 45 minutes
1 tablespoon extra virgin olive oil
1 medium onion, sliced thin
3 cloves garlic, sliced
1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick
3 cups canned San Marzano tomatoes (about a 28-ounce can)
1/2 teaspoon red chili flakes, or to taste
Salt1/4 cup grated aged pecorino cheese, more for serving
1 pound bucatini.
1. Heat oil in a 12-inch skillet. Add onion and garlic, and sauté over medium heat until transparent. Add guanciale and sauté until barely beginning to brown.
2. Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.
3. Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.
Yield: 4 to 6 servings.