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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. My daughter
and son are away at college so the wife and I try out things that might work for
them down at college. While many a chef are not members of the Rachel Ray
fan club. I am, I am in favor of anything that gets this new generation
cooking and paying attention to a balanced diet. 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. Ciopinno (pronounced chah PEE nah) is an Italian soup, but not
really from the old country. 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. 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. After that its chicken broth,
crushed tomatoes, flat leaf parsley, thyme, a bay leaf and crushed red pepper.
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. 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. 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. This soup plates up real nice
and it carries a very nice flavor profile. 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. 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>
<meta http-equiv="Content-Language" content="en-us">
<meta http-equiv="Content-Type" content="text/html; charset=windows-1252" />
<title>Ciopinno by Rachel Ray, Chef Bob Ballantyne, Grand Junction, Colorado, USA</title>
</head><body>
<p>I have been cooking quite a few of the Rachel Ray Recipes. My daughter
and son are away at college so the wife and I try out things that might work for
them down at college. While many a chef are not members of the Rachel Ray
fan club. I am, I am in favor of anything that gets this new generation
cooking and paying attention to a balanced diet. 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. Ciopinno (pronounced chah PEE nah) is an Italian soup, but not
really from the old country. 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. 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. After that its chicken broth,
crushed tomatoes, flat leaf parsley, thyme, a bay leaf and crushed red pepper.
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. 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. 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. This soup plates up real nice
and it carries a very nice flavor profile. 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. 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>