52 Ways to Cook

Friday, January 25, 2013

Potatoes in a Pouch with Bacon and Rosemary (Patate al forno in un sacchetto)

This is quickly becoming one of my favorite ways to make potatoes. Especially for a party. As a recap, I am continuing to post my party recipes and the thought processes that went into their selection and execution. Recapping, I have already covered the Antipasto course (2 "party" Trays (Cured meats and Cheeses) and a plate of Bruschetta) ... Italian antipasto - Antipasto all'italiana. Then yesterday I posted the first of two Primo courses (the first course, appetizer, starter course), a wonderfully unique Fennel and Blood Orange Salad. All of that was especially easy as there was no cooking involved, The Antipasto was set up before the guests arrived. The salad was simply brought out of the marinade and put into a serving platter to pass. I did start to cook a bit when i made pasta, cooked it, made a sauce and mixed the pasta in the sauce (not as hard or time consuming as it sounds, as it took less than 10 minutes to make the Pepper Pasta With Brown Butter Sage Sauce! Remember, Mise en Place and prep work is your friend as you want everything to run like clock work.

Well, to day we start explaining the 2 different Contorni (Side dishes or the vegetable course) that I chose to make. Once again, it is rarely a good idea to make something for the very first time for a party. So I chose to make a very easy dish, Potatoes in a Pouch (Patate al forno in un sacchetto). I made these first just a few weeks ago. They have several advantages for a party platter. First, they are very tasty. Simply baked in a pouch with sage and olive oil. The extra kick is the raw bacon that cooks and seeps bacon fat into the potatoes as they cook. But the big advantage is that they are another no mess no fuss dish. All you have to do is open the foil, pour them in a serving platter and enjoy.

This freed me up to actually cook the second Contorni course of quick sauteed tomatoes, Swiss chard and more. I was also serving a main course of a braised pork loin. Again, all this had already been set in motion. So I only needed to remove the pork loin, allow it to "rest" for 5-10 minutes before slicing, work the Swiss chard dish, make a gravy for the pork and plate this potato dish. Again, sounds like a lot, but it all only took another 10 minutes.

remember, it's an Italian dinner... No rush, enjoy the meal and relax... Everyone will get fed, everyone will enjoy the evening

So, here we go again with the potato recipe...

Potatoes in a Pouch

(Patate al forno in un sacchetto)

Ingredients

1-2 Medium Red Potatoes per serving, quartered and sliced,
1 TBS Olive Oil drizzle per serving
1 Thick sliced Pancetta (bacon) per serving, chopped
1 Leaf Sage per serving, rough chopped
1 Pinch Salt
Several turns of a Pepper Grinder

Cooking Directions

OK, this recipe is easily adapted for 2 people to many many more. A wonderful side dish, but also could be an easy lunch.
Preheat oven to 375 degrees
Take a large sheet of Aluminum Foil and form a pouch.
Add the potatoes
Drizzle Olive Oil and sprinkle the chopped sage
Top with the bacon bits
Seal the pouch
Bake in the oven for 1 hour
Check to make sure the potatoes are done, Remove from the pouch, mix to mingle the bacon bits
Serve HOT and ENJOY!

And wonderful they are!

Potato flavors, mixed with bacon, sage and olive oil. Salt and pepper and delicious!

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So, I am pleased to list this as one of my Growing list of "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook! So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!

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Thursday, January 24, 2013

Pepper Pasta with Brown Butter Walnut Sage Sauce

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I am continuing to post my party recipes and the thought processes that went into their selection and execution. Recapping, I have already covered the Antipasto course (2 "party" Trays (Cured meats and Cheeses) and a plate of Bruschetta) ... Italian antipasto - Antipasto all'italiana. Then yesterday I posted the first of two Primo courses (the first course, appetizer, starter course), a wonderfully unique Fennel and Blood Orange Salad. All of that was especially easy as there was no cooking involved, The Antipasto was set up before the guests arrived. The salad was simply brought out of the marinade and put into a serving platter to pass. So, today we are in a little bit more of a cooking mode as I made fresh pasta dough earlier in the day. I will admit that I was showing off a bit as I used my pasta machine to make the fettuccine noodles right as the guests were getting tired of their Antipasto and were ready for the meal to start.

Once you get the hang of it, start to finish, cutting the fettuccine noodles, boiling them and making the brown butter sauce only takes 5 minutes. Really, that's it. BUT, practice before the party as the first time i tried it it took me lots more time. If you want to show off, you need to look like a whirling dervish, multi-tasking and doing two and sometimes three things at once. But the payoff was worth it as interested eyes watched the dough come out of the machine.

Be sure to read over my post on making your own FRESH PASTA - THE BASICS before proceeding...

OK, here are the steps to 5 minute sauced pasta...

First rule is PREP... I had everything Mis en Placed and ready to go. the dough had only one step left before starting to boil (that was the dramatic step).

Once the 4 pieces of dough were processed into strips (less than a minute, as I had the dough already ran through the first two settings in sheets, dusted with flour and waiting for the final step of the fettuccine cutter). Then, straight into the already boiling water.

Just before starting the pasta I had set up a LARGE Saute pan over medium high heat and started melting 2 sticks of Butter. As the pasta was cooking, I added 1 Cup Walnuts (use walnut halves, NOT pieces) and about 1/4 cup of fresh minced Sage leaves. It takes fresh pasta only about 3-4 minutes to cook. It takes the Brown butter Sauce only about the same amount of time to soften the walnuts, and begin to darken.

Now, simply drain the pasta, VERY IMPORTANT- reserve 1 Cup of the pasta water. Add 1 cup of freshly grated Parmesan Cheese to the sauce just before mixing in the pasta, stir for a few seconds so the cheese melts into the butter. Drop the pasta directly into the large saute pan that you have the sauce working. Start turning to coat. Add the pasta water to thin the sauce and make sure everything is well coated and Bingo Bango Bongo, fast as you can say Roberto is your Uncle... You have Pasta with a Brown Butter Sage Walnut PASTA!

I also made a slight change in the FRESH PASTA - THE BASICS, I made a pepper pasta. Again, once you have the basic recipe down I simply added about 3 heaping TBS of freshly grated PEPPER from my pepper mill to the flour prior to adding the eggs. Simple enough and paired well with this sauce.

This all worked FANTASTIC for the party. As I have been saying, they party was informal, lots of time visiting and not rushed at all. Once word got out that the pasta machine was running, several of the guests wanted to watch to see what I was doing. Dinner and a show.

This, combined with the Fennel and Blood Orange Salad together were a single course. The Blood Orange salad was a bit unusual and I did not want to make that the only dish for the course. So pairing this with the pasta worked well.

As to taste... Well, as expected, I did out of the 8 plates, there were two plates of the blood orange salad that had only about half eaten.

But, all 8 plates were practically licked clean as the sauce was unbelievably great tasting. No nuts, no pasta, very little sauce... the plates were clean and the dish was a HIT!

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Tuesday, January 22, 2013

Italian antipasto - Antipasto all'italiana -

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This last weekend I hosted my first 5 course "formal" meal. I was able to serve up two Primo (First Course), A pasta and an Orange Salad. I had a fantastic Secondo (Main or Meat Course) of milk braised pork loin served with two Contorni (vegetable side dishes) of Potatoes and a Swiss chard in Tomato dish. All of this was followed by an egg custard layer cake.

Phew, 6 dishes in those 4 courses... But I started it all with an

Italian Antipasto...

With all the cooking I was planning to do, I wanted to start with a traditional Antipasto, meaning a tray of dried meats, cheeses and a very simple Bruschetta with Tomatoes.

Aside from the Bruschetta, which needed to be toasted in the oven and the tomato topping mixed together, this is very easy as it can all be done hours before guests arrive.

It also sets a tone for the evening. Lots of relaxed finger "grab and munch" food. It gave guests a chance to mingle, meet, greet and a chance for me (the host) to make sure drinks were started and everyone knew where to find them.

I had the trays set up before the guests arrived. I had my kitchen set up and ready to cook (with a few dishes started already). So I was able to relax, greet and explain how the evening was going to work (courses, served about 30 minutes apart so fresh Italian dishes could be served at the peak of their flavor). We spent about 30 minutes mingling, eating, drinking a bit and setting the tone for the night.

All in All, a Great way to start the evening.

Over the next few days I will be posting the dishes and recipes and my cooking and serving techniques to give you an idea of my thoughts and how the evening worked. But for today's "dish", only advice...

Get a mix of half a dozen OK, I did 5) different dried salami, trying to get a variety of tastes. Mine ranged from sweet to very spiced, a hard salami, a pepper salami and a classically Italian soppressata. The soppressata is one of those meats many may have heard of but few have tried... It is a Tuscan salami made from the leftover pig parts, mainly the head. All of the meat and skin, including the tongue, are chopped, seasoned, and then stuffed into a large casing. The cooking liquid is poured in to cover the mixture and it is then hung and the cooking liquid (high in gelatin) thickens to bind everything together. Hey, it's always fun to challenge your guests occasionally.

Similar thought process went into picking cheese, soft to hard, flavored (blue cheese for one and cranberries in a goat cheese (that was REALLY good)for example). For the unusual factor, I bought a young soft Parmesan cheese and served it along side a crumbly aged Parmesan to show the contrast of types.

The Bruschetta with Tomatoes is a personal favorite of mine. Much more complex flavors than just tomato on toast. It was a simple enough matter to time the toast to come out of the oven as the guests are scheduled to arrive. I mixed the tomato topping a couple of hours prior to the party so a simple spoon and they are ready to serve in minutes.

Again, a party for 8, everyone was greeted with a small plate, a glass of wine or tea and the party was on!

Come back tomorrow for more details on the rest of the meal!

And if you need it, here is a more formal definition of Italian antipasto - Antipasto all'italiana -

Antipasto (plural antipasti) , often spelled and/or pronounced as antipasta (antipasta salad), means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats and vegetables (both in oil or in vinegar).

The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find in the south of Italy different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja), while in the north it will contain more different kinds of cured meats and mushrooms and probably, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions.

Many compare antipasto to hors d'oeuvre, but antipasto is served at the table and signifies the official beginning of the Italian meal. It may also be referred to as a starter, or an entrée.

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So, I am pleased to list this as one of my Growing list of "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

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In order to join you need to start following the group board as well as at least one of my boards.

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Monday, January 21, 2013

Authentic Southern Sweet Tea and the Arnold (Winnie) Palmer Drink

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It's been called the house wine of the south and in fact it is drank more often around our little corner of the Cul de Sac here in Kansas than any wine. Sweet Tea, different than sweetened tea, memorable and just better,

It does take a little time, as you seep the tea bags for a couple hours in gently simmering water. It also takes a little extra effort as you need to make a simple syrup to add the sweet to sweet tea... but again... Worth it.

Here's how to do it...

2 gallons Water
5 big FAMILY SIZE Luzianne tea bags
1/2 tsp Baking Powder
4 Cups Water
4 Cups Sugar

I have a BIG three gallon pot that I make my tea in. Fill with water and bring to a low simmer
Add the tea bags and simmer for 2-5 hours
Add 1/2 tsp of Baking Powder. this will take out the bitterness of the tea and make the drink MUCH smoother
After the simmering is finished, in a smaller pot, bring 4 cups of water to a gentle boil
Add 4 cups of sugar and stir constantly for about 3 minutes. The water and sugar will turn from cloudy to clear as the sugar is absorbed into the liquid
Add the simple sugar to the tea, cool, add ice and...

Serve COLD and ENJOY!

You are about to learn more than you ever wanted to know about the Arnold Palmer Drink.

The basic Arnold Palmer is simplicity in itself...

Make some Tea
Make some Lemonade
Add ice cubes to a glass
Pour the glass 3/4 full with Tea
Top off the glass with Lemonade

Sweeten as you like.

But wait, there's more... How about an Arnold Palmer Cocktail

If you add a shot of Rum, you have a Dirty Palmer
If you add a shot of Vodka, you have a Dirty Arnie
If you add a shot of Cointreau, you have a Dirty Florida Golfer
This last one I made up... I was out of Vodka and the bottle of Cointreau was calling to my inner inspiration... And I like the name!
But wait, there's more... Sweet Tea makes a different drink...

But around our little corner of the world, we make a BIG batch of authentic Southern Sweet tea, complete with simple syrup and a pinch of baking powder

OK, stay with me,I also made real fresh lemonade...

Juice of 6 lemons (1 Cup)
3 Cups Water
1 cup of the Simple Sugar
Mix well
Add slices from 1 lemon
Allow to rest for 2 hours while the oils from the lemon rind infuse into the L-ade

And now, finally here's what I did...

I filled a glass with ice
filled 3/4ers of the glass with Sweet tea
Filled the rest of the way up with Lemonade
Mixed and enjoyed!

BUT...

This in fact is not an Arnold Palmer drink. When made with Southern Sweet tea in place of Northern Sweetened tea it is called a Winnie Palmer (named for Arnie's wife)

That's about enough... Enjoy, come on by and have a seat and visit for a spell...

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So, I am pleased to list this as one of my Growing list of "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!

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In order to join you need to start following the group board as well as at least one of my boards.
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Sunday, January 20, 2013

Caprese Salad - Insalata Caprese - Salad in the Style of Capri

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Insalata Caprese (salad in the style of Capri) is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella,tomatoes and basil, seasoned with salt, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto (starter), not a contorno (side dish).

Of course here in Kansas, it is very difficult to get fresh buffalo mozzarella (I do want to meet the man brave enough to milk a buffalo, but I digress). But I was able to find a fresh ball of mozzarella fior di latte, made from fresh pasteurized Cow's milk. Unlike the low moisture mozzarella found in most stores (the balls vacum sealed in plastic (which are fine for this as well), mozzarella fior di latte is usually found in a plastic Tupperware type box sitting in a pool of water. This type of cheese is best served fresh, within a day of purchase (and it should be purchased only on the day it is made).

Makes a great pizza... and I always save enough to make a lunch of this...

Keep scrolling down for this easy to follow recipe...

I had a bit of a dry salami that I served with the salad... Just right accent for a simple little lunch.

As with many Italian dishes, this is totally dependent on the freshest ingredients possible. I grow my Basil in a windowsill garden (even in winter) that gets me a fair amount of fresh basil (never enough, but some). I had bought the fresh mozzarella fior di latte the day I served this.

Recently I have found a source for Komato brand tomatoes. they are darker, almost brown than the bright red "standard" version of a tomato, but they more than make up for the color difference with the best tasting winter tomato I have ever eaten. If you see these, take a chance. The ones I have had are very good considering it is January in Kansas.

And, that's all you need...

Tomato
Mozzarella
Basil

Sliced and arranged attractively on a plate and served cold and ENJOYED!

And maybe just a bit of sea salt, nothing like a salted great tasting tomato to remind you that summer and all the fresh fruit is on it;s way!

Easy, but we deserve delicious.

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So, I am pleased to list this as one of my Growing list of "52 Appetizers Recipes"!!!

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Saturday, January 19, 2013

Eggs in Purgatory (Uova al purgatorio)

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Want a fast, easy, delicious meatless meal someday (like say, meatless Monday)? This is an old classic from the old country (Italy).

Honestly, this could not be much easier to do. Essentially, you are poaching the eggs in a tomato sauce. Made even easier if you make a crock pot (slow cooker) pot of Herb Tomato Sauce every week or so. The sauce is meatless, although on occasion I have added dribs and drabs of cooked sausage, ground beef or even rotisserie chicken in the sauce just to "meat it up".

But today, it's just the classic.

Keep scrolling down for this easy to follow recipe...

OK, this is actually more of a "How To" post instead of a recipe...

2 Cups Herb Tomato Sauce (and yes, jarred store bought sauce is fine... more expensive and not as full of flavor, but fine)
4 Large Eggs
A generous amount of grated Parmesan Cheese
And Fresh Herbs or a sliced Scallion for contrasting color and additional flavor
Salt and Pepper to taste

Preheat the oven to 350 degrees.
Use a shallow casserole dish, add the Herb Tomato Sauce.
Heat the dish and sauce for 20 minutes until the sauce is gently simmering
Make a little dent in the sauce and quickly crack an egg in the dent, repeat with the remaining egg
The eggs will start cooking immediately. Pop the dish back into the oven for about 10 minutes. Check to be sure that all of the white has turned from translucent to pure white.
Garnish with cheese and herbs(or scallion slices)
SERVE HOT (on toast) and ENJOY!

And if you add some hot sauce or red chili flakes to the sauce you can call them Eggs in Hell (Uova all'inferno)

It is a simple recipe, but it is a wonderful addition to your recipe file. Very little work (especially if you already have the sauce made up). This is one of those quickie meals I make when it's just my wife and I wanting something easy.

Easy, but we deserve delicious.

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This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day. From fancy to simple, there are always ways to dress up a breakfast dish. These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

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And, I am pleased to also list this as one of my Growing list of "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook! So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!

****************************PINTEREST**************************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Friday, January 18, 2013

Minestrone Soup in Winter - Minestrone D'Inverno in a crock pot

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Here's you a fun fact... There is no such thing as a recipe for Minestrone soup (even though I will have one in a second in this very post).

It's not a recipe as such, but a hodgepodge of ingredients, whatever you have on hand, in your garden or in the winter, in your root cellar. In fact if you look up a definition of "Minestrone" in an Italian/English dictionary; the word means mix-up or jumble (and vegetable soup). Italian cooking is all about what is fresh and available. So a Summer minestrone is going to be a LOT different from a winter minestrone.

Generally this Italian vegetable soup has chopped vegetables cooked in a stock. To add a more filling character, a minestrone will often have beans, pasta or rice (in this case, Arborio Rice is used to make a soupy Risotto). This is truly a peasant dish, a hearty bowl of soup, made from easily found (and often free or garden) ingredients' designed to fill you up at little to no expense.

In modern US Supermarkets, just about any summer vegetable can be found year round. Of course there will be varying degrees of freshness and tastes compared to the summer local produce. But there is something wonderful about using the ingredients of the season... Like these mostly root vegetables.

This recipe builds on what I have been learning on my quest to discover Italian Cooking... That is 1 Cup of Soffritto, the gently sauteed mix of Onions, Carrots, celery and Parsley. As with many of the soups that are made with Saffritto, tiny minced bits are used to flavor the stock, followed by larger chopped versions of the same ingredients for a stew like look and texture. Makes my chicken stock even more flavorful as a vegetable/chicken stock.

OK, for the Winter Minestrone, Here's what I did...

Minestrone
Soup in Winter -
Minestrone D'Inverno in a crock pot

Ingredients

1 Cup Soffritto (mix of gently sauteed onions, carrots, celery and parsley)
4 Cups Chicken Stock
2 Medium Carrots, chopped
3 Stalks Celery Chopped
1 Medium Red Onion, Chopped
3 Medium Russet Potatoes, Chopped and thinly sliced
6 Slices Pancetta, chopped (Thick sliced bacon is fine. For a change, best to have fatty pieces as the fat is used to saute ingredients and then flavor the soup)
1 Medium Leek, washed and thin sliced
1/4 Head Cabbage, chopped thin like making cole slaw
1/4 Cup Parmesan Reggiano Cheese . grated (and save the rind to flavor the soup as well)
1 Cup Arborio Rice
Salt and Pepper to taste

Cooking Directions

OK, I make my Minestrone Soup in a Crock Pot. However this is not a set and forget recipe as there are many stages. Mine takes 8 hours at changing settings...
First, set your crock pot to LOW
Add the Stock and 1 cup of Soffritto
Close the lid and allow to gently simmer for 4 hours. This will flavor the stock, flavorful stock makes for flavorful risotto, makes for flavorful Minestrone
After 4 hours, change the slow cooker to HIGH
Add the Potatoes, Carrots, Celery and Red Onion to the stock.
Over medium high heat, in a Large Saute pan, cook the Pancetta until most of the fat has rendered.
Add the Cabbage and leeks and sate in the bacon fat until fully wilted (and has absorbed all of the fat... fat is flavor)
Add the Pancetta, cabbage and leeks mix to the crock pot, as well as the Parmesan Cheese rind if you have one available. Reserve the cheese for just before serving.
Close the lid on the crock pot and continue to cook on HIGH for 4 hours. After that time, double check to make sure the potatoes have cooked through.
Add the Arborio Rice, close the lid and continue to cook for 1 hour.
Add the cheese, salt and pepper to taste (be careful as most stocks and the pancetta have plenty of salt, as well as a salty flavor to the Parmesan cheese... soup will benefit from several turns of a pepper grinder though.
Serve HOT and ENJOY

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So, I am pleased to list this as one of my Growing list of "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys. The house smells amazing and the soup warms to the bone. From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea). Come take a look, sure to have something you might like to try. All recipes have been tested and WORK!

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So, I am pleased to list this as one of my Growing list of "52 Ways to Cook SLOW COOKER-CROCK POT Easy Recipes"!!!

From meat dishes (Like an AMAZING Root Beer Pulled Pork that will feed a small army), to kitchen staples (FREE Gallon of Chicken Stock anyone?) to a slew of Soup and Stew recipes, these are the dishes that will change the way you cook. Start in the morning, set and forget and dinner is on the table... Easy Peasy indeed!!!

****************************PINTEREST**************************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Friday, January 25, 2013

Potatoes in a Pouch with Bacon and Rosemary (Patate al forno in un sacchetto)

Thursday, January 24, 2013

Pepper Pasta with Brown Butter Walnut Sage Sauce

Tuesday, January 22, 2013

Italian antipasto - Antipasto all'italiana -

Monday, January 21, 2013

Authentic Southern Sweet Tea and the Arnold (Winnie) Palmer Drink

Sunday, January 20, 2013

Caprese Salad - Insalata Caprese - Salad in the Style of Capri

Saturday, January 19, 2013

Eggs in Purgatory (Uova al purgatorio)

Friday, January 18, 2013

Minestrone Soup in Winter - Minestrone D'Inverno in a crock pot

FMP

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