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Ciopinno by Rachel Ray, Chef Bob Ballantyne, Grand Junction, Colorado, USA

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  • Ciopinno by Rachel Ray, Chef Bob Ballantyne, Grand Junction, Colorado, USA

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    <title>Ciopinno by Rachel Ray, Chef Bob Ballantyne, Grand Junction, Colorado, USA</title>
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    <p>I have been cooking quite a few of the Rachel Ray Recipes.&nbsp; My daughter
    and son are away at college so the wife and I try out things that might work for
    them down at college.&nbsp; While many a chef are not members of the Rachel Ray
    fan club.&nbsp; I am, I am in favor of anything that gets this new generation
    cooking and paying attention to a balanced diet.&nbsp; A balanced diet is not
    had at the drive through... I don't care what the advertising says.... if it is
    had at the drive through it is crap!</p>
    <p>So it was that a recipe caught my wife's eye in Rachel Ray magazine this
    month.&nbsp; Ciopinno (pronounced chah PEE nah) is an Italian soup, but not
    really from the old country.&nbsp; This soup actually owe its history to early
    San Francisco Italians that ply the waters fishing and created this soup in the
    old country tradition with west coast ingredients.&nbsp; My version differs in
    only one way from the Rachel Ray recipe... I an not going to use mussels, why
    when little neck clams can be had for the same price?</p>
    <p>This thing starts with an olive oil and anchovy base, then garlic is added
    and finally onion and celery come into play.&nbsp; After that its chicken broth,
    crushed tomatoes, flat leaf parsley, thyme, a bay leaf and crushed red pepper.&nbsp;
    This comes back up to the boil, reduce and start to add your seafoods.</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/soups/ciopoino/rrbase.jpg" width="372" height="267"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/soups/ciopoino/rrtomato.jpg" width="445" height="280"></p>
    <p>Little bit of prep on the Cod fish.&nbsp; It needs to be in 2 inch squares.</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/soups/ciopoino/cutcod.jpg" width="445" height="262"></p>
    <p>Start adding in the rest of the stuff.&nbsp; We stop stirring with the wooden
    spoon at this point lest we break the cod fish all up.</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/soups/ciopoino/clams.jpg" width="358" height="297"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/soups/ciopoino/shrimp.jpg" width="347" height="297"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/soups/ciopoino/scallops.jpg" width="290" height="268"></p>
    <p>Once the seafood is in the pot you cover it and simmer for 10 minutes</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/soups/ciopoino/clamsin.jpg" width="407" height="297"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/soups/ciopoino/seafoodpoach.jpg" width="445" height="297"></p>
    <p>Now this requires a nice crusty bread.&nbsp; This soup plates up real nice
    and it carries a very nice flavor profile.&nbsp; I think Rachel Ray puts
    together some real interesting recipes on the show and in the
    <a href="http://www.rachaelraymag.com/">Everyday with Rachel Ray Magazine</a>.</p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/soups/ciopoino/crusty.jpg" width="445" height="270"></p>
    <p>
    <img src="http://www.prochefblog.com/public_pics/soups/ciopoino/platedsoup.jpg" width="408" height="297"></p>
    <p>'til we talk again build up one of these great soups.&nbsp; It sure hits the
    spot and man oh man the flavors!</p>
    <p>Chef Bob Ballantyne<br>
    The Cowboy and The Rose Catering<br>
    Grand Junction, Colorado, USA</p></body></html>
    Last edited by bbally; 12-20-2009, 07:17 PM.
    Tour the New Rig Here!

    Sgt. USMC '79-'85

    S-M inmate number 12

    RIP ronP

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