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March 25, 2007

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Comments

Tanna

This sounds really wonderful. Bean soups are a real favorite of mine. Did you do it with dried beans or canned?

Katie

I love bean soup...and basil and tomatoes.
This looks wonderful!
We have to compare notes on basils. I try to plant 5 or 6 different ones and planted one last year that had such a horrid smell I couldn't even stand working around it! (Sorry, off topic) Wonderful recipe!

Lydia

I love bean soups -- I'll try the porcini version of this one. I agree about Michael Chiarello's recipes -- often far too many steps. I think when you cook in a restaurant and have others to do your mise en place, or make sauces, etc., you can cook like that more easily than at home. If you remember Barbara Tropp's China Moon Cookbook, it was exactly the same -- in order to make any recipe, you had to complete three or four other recipes to get all of the ingredients in place!

e

Looks great Sher, I'm glad Mr. Beautiful finally came through with an easy recipe that doesn't take hours in the kitchen. I'm most grateful to M. Chiarello for showing me how to use a bundt pan to get niblets off an ear of corn.

Kalyn

It does sound good. I don't have any of his cookbooks, but I watch him on TV sometimes. Pesto is good in just about everything, don't you agree?

Glenna

That is really interesting. How did straining improve the flavor exactly? Just curious.

Ari (Baking and Books)

This soup looks and sounds great, especially with the added flavors and texture of the bread and pesto. And basil too, almost forgot that!

Yum.

Scott

I do my best not to fawn over tee-vee chefs. Michael. though, is A-OK by my book.

Scott

I do my best not to fawn over tee-vee chefs. Michael, though, is A-OK by my book.

Willa

What a beautiful soup, so white and creamy. It never would have occurred to me that straining would improve the flavor- texture yes, but flavor is surprising to me.

And the squirrels are pretty darn cute!

Willa

Willa

Oh- I forgot- My husband bought some of the silicone muffin tins, and we found they are amazing for freezing things like pesto. They pop right out when they are frozen, and then I seal them up with my vacuum sealer.

Willa

peabody

His stuff can be a little involved.

Brigitte

In German I would say "It comes as called". I bought a jar organic canelli beans to make a soup or a stew with just 2 days ago. Now you providing "me" this delicious soundling recipe. And I have a lot of growing basil onmy kitchens window sill. - Thank you.

Anh

Sher, this soup looks delicious! I have saved the recipe to make during the coming winter here.

Helene

I´m with the others it looks delicious. I list it for the next winter to come. :)

anne

That soup sounds outstanding! It's pretty, to boot, with the pesto addition.

You have officially convinced me to buy more than one variety of basil this season. I have some started in pots now - I think I'll buy some more seeds this coming weekend. Thanks for the inspiration! One can never have too much basil. Or tomatoes, for that matter!

mandira

I agree with anne, this is outstanding. It looks fabulous. I just planted first tomato plants for the season...

Michael Chiarello

Sher...you are quite forgiven! Thanks for all your comments..it helps us all create better recipes all of you have time to cook.

M. Chiarello

sher

Tanna,

I used caned beans because I couldn't find the dried variety. I've seen some Internet sites that sell amazing cannellini beans imported from Italy and I've always wanted to try them.


Katie,

Good idea--I'll let you know what basil I plant--and let me know how you like yours.


Lydia,


I must admit that every time I make his recipes they taste wonderful and everyone loves them, including me. I don't have Barbara Tropp's cookbook though.


e,

A bundt pan!! That a great idea! I use a knife but the pan would catch the kernels perfectly too.


Kalyn,

Yes, pesto is wonderful. I was pressed for time tonight and tossed some pasta with it. Bingo--dinner was done.


Glenna,

Straining gave it a silkier texture--and since most of what I strained out was the outer skins of the beans and the fibers in the veggies--I think it made the bean taste more prominent.


Ari,

Thank you. It will be one of my reliable recipes now, I think. It's so good and quick.


Scott,

I always enjoy watching his show too.


Willa,


I was surprised at how quickly the soup passed through the strainer. Sometimes it can be laborious doing that.


Peabody,

Yes, but they have always been a big hit. So, it's kind of like giving birth to a child--worth it. :):)


Anh & Helene,

I hope you like it! I think you will. :):) As I recall, it can also be thinned out and used as a sauce too.


Anne,

I agree with you! Even if you have a ton of basil, you can make pesto and freeze it--or put it in a vase and lend a lovely scent to your rooms.


Mandira,

I also planted my first tomatoes. It's exciting!


Michael,

Thanks for stopping by, and forgiving me! :):). The soup is quite marvelous. And I do like your recipes----that's why I make them.


Ros

When I read other bloggers' posts I'm always amazed at how many chefs I've never heard about that are famous over your side of the pond. I actually like doing stupidly complicated things in the kitchen, so I think I'll go and look up some more of Michael's recipes.

This dish sounds delicious and I'm sure that tip about straining soups will be very useful.

Callipygia

I'm with you Sher, I love his food and his looks. He's actually one of my favorites to watch on TV bec. of the info he shares.

Garrett

I so want to try this.

Lisa

I'm so with you on Chiarello (the wanting to draw and quarter him, I mean). Easy, shmeazy. However, this does look quite feasible. I'm crazy about bean soups; must try.

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