Cuban Garlic and Tomato Soup &
Slovenian Pork and Bean Soup

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            FOOD FUNNY
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This one from Anna Welander falls in the "wishful thinking" category:

I was in the express lane at the store quietly fuming. Completely
ignoring the sign, the woman ahead of me had slipped into the check-out
line pushing a cart piled high with groceries. Imagine my delight when
the cashier beckoned the woman to come forward looked into the cart and
asked sweetly, "So which six items would you like to buy?"

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            TODAY'S RECIPES
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This classic Cuban soup demonstrates the strong influence of
Spanish cooking on the island nation.

Cuban Garlic and Tomato Soup (Sopa de Ajo al Tomate)

2 Tbs (30 ml) olive oil
6-8 cloves garlic, chopped
1 15-oz (425 g) can tomatoes with their liquid
6 cups (1.5 L) chicken stock or water
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
4-6 thick slices stale French or Italian bread
4-6 eggs

Heat the oil in a large pot over moderate heat and saute the garlic
until golden brown, about 5 minutes. Add the tomatoes and cook,
stirring occasionally, for 10 minutes. Add the stock, bay leaf, salt,
and pepper and bring to a boil. Reduce the heat and simmer covered
for 20 minutes. Place a slice of bread in 4 to 6 individual ovenproof
dishes and top each with an egg. Ladle the soup over the eggs and
bread and bake in a preheated 400F (200C) oven for 5 minutes.
Serves 4 to 6.

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This dish, often called the national dish of Slovenia, is also
popular in the northeastern part of Italy, and it is often served
as a hearty one-dish meal.

Slovenian Pork and Bean Soup (Jota)

2 cups (500 ml) dried kidney beans, soaked overnight or boiled for 2
minutes and soaked for 2 hours
A 1/2-lb (225 g) piece salt pork
1 lb (450 g) boiling potatoes, peeled and cut into 1-inch (2 cm) cubes
1 lb (450 g) sauerkraut, rinsed and drained
1/2 lb (225 g) bacon, diced
2-4 cloves garlic, finely chopped
1 onion, chopped
3 Tbs (45 ml) all-purpose flour
3 bay (laurel) leaves
Salt and freshly ground pepper to taste

Combine the beans, salt pork, and enough water to cover the beans by 2
inches (5 cm) in a pot and bring to a boil over high heat. Reduce the
heat and simmer covered until the beans are tender, about 45 minutes.
Remove the salt pork, separate the meat from the fat, discard the fat,
and return the meat to the pot. Meanwhile, place the potatoes in a
separate pot with enough water to barely cover, bring to a boil, reduce
the heat and simmer covered until the potatoes are tender, about 15
minutes. Add the sauerkraut and set aside. Cook the bacon in a third
pot, stirring frequently, until most of the fat has rendered. Add the
garlic and onion and cook, stirring frequently, until the onion is
lightly browned, about 5 minutes. Stir in the flour and cook, stirring
frequently, until lightly browned, about 5 minutes. Add the bean mixture
with its liquid and the potatoes and sauerkraut with their liquid. Add
the bay leaves, salt, and pepper and bring to a boil. Reduce the heat
and simmer uncovered for 20 minutes. Mash some of the beans and potatoes
with the back of a wooden spoon to thicken the soup. Serves 6 to 8.
Received on Tue Apr 10 06:57:25 2007