Monday, May 9, 2016

This week's recipe: Spinach and Egg-Drop Pasta Soup

This week's recipe came out of the Food & Wine annual cookbook 2008. I have so many recipes bookmarked in this book! A great compilation of gorgeous food from many excellent cooks. In fact my all time favorite breadstick recipe is from this book. They're crunchy, not soft, and taste great. And the best thing about them? No yeast means no waiting for a rise which means no need to plan ahead. I've tweaked it a bit from the original so here's mine:

2 cups flour
1/2 tsp baking powder
1 tsp kosher salt plus more for sprinkling
1 tsp garlic powder
1 1/2 tsp poppy seeds
3 Tbl cold butter cut into 1/2 inch pieces
1/2 cup plus 1 Tbl ice water

Preheat oven to 375*.
In food processor, pulse flour with baking powder, salt, garlic powder, and poppy seeds. Add butter and pulse until mixture resembles small peas. Leave machine on and pour in the water - process until just forms a dough.
Turn out onto lightly floured surface and gently combine. Pat into a rectangle and then roll to a thin 1/4". Cut into strips a generous 1/4" wide and about 4 inches or so long.
Line two half-sheet pans with parchment paper. Place strips on prepared pans, brush them with olive oil, sprinkle with kosher salt. Bake for about 25 minutes, rotating pans halfway through, until golden. Let cool before serving.

Anyway, breadsticks are not what I made this week. I made soup. That recipe (page 12) was good. Not great, but solidly good. Basically it's chicken broth, garlic, pasta, spinach, and egg. No intense flavors but enjoyable. The only thing that threw us was the texture - it was mildly weird to have pasta in egg-drop soup. I think it would actually help to make it a bit more Italian - maybe add some fresh basil next time? And stronger greens might help too - arugula maybe.

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