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Crinella Family Cookbook

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  Table of Contents

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Soups

Veal Stock for Minestrone
Nona Crinella's Egg Ribbon Soup
Ministrone Presto
Quick Clam Chowder
Lavagna Fish Stew
Pasta E Fagioli (I)
Tortellini in Turkey Broth
Pasta E Fagioli (II)
Lentil Soup
Sonoma Fish Soup
Beef Soup

Order Crinella Wines

2005 Sauvignon Blanc
2005 Glissando


Hearty Beef Soup
This is a wonderful soup which you can make with the leftover bones from a standing rib roast or which you just buy. It is unusual enough to serve to company on a winter day, say, at a tail gate picnic at a sporting event.

1 cup dried kidney beans
3 pounds standing rib beef bones
1 pound ham hocks
2 large carrots
2 large onions
1 clove garlic
1 cup cooked noodles
2 tablespoons blue cheese
1 potatoe peeled and chopped
clarified butter
non stick spray
  • Put bones in a pot with ham hocks and cover with plenty of water. Bring to a boil and skim.
  • Reduce heat and simmer for about 4 hours.
  • Remove from heat, cool and put in refrigerator overnight.
  • Soak beans over night in water.
  • Drain and cook with plenty of water at the simmer until tender. Do not boil as the skins will split.
  • Sauté chopped onions and garlic in butter until tender and translucent. Remove.
  • Add the chopped carrots and chopped potatoes and cook over low heat to "sweat" the vegetables until soft.
  • Remove bones and broth from refrigerator and lift off fat which has risen to the top.
  • Remove meat from bones and discard bones.
  • Break apart ham hocks and discard bones.
  • Add vegetables and remaining ingredients, and simmer for two hours. Correct seasonings.

    Serves 6 to 8.

    Enjoy with our 2005 Pinot Noir.
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