Comments on: Hearty Cavolo Nero, Borlotti Bean and Smoked Bacon Soup

By: Black Bean Soup Recipe (the one that Earls Restaurant used to have on their menu)? | Catch Restaurant

Mon, 26 Oct 2009 15:16:32 +0000

[...] Hearty Cavolo Nero, Borlotti Bean and Smoked monastic Soup Recipe … [...]

By: Domestic Executive

Domestic Executive — Sat, 24 Oct 2009 20:23:52 +0000

This sounds delicious but I’m pushing for lighter Spring meals right now. I’m for a hearty flavoursome experience every day of the week. I just need to work out how I’m going to do that so I still only spend no more than an hour a day in the kitchen on our main meal. I’m starting to plan meals over the week more and it means I can start some stuff the day before in readiness for the final flourish the next day!

By: Tall Blonde

Tall Blonde — Sat, 24 Oct 2009 00:33:22 +0000

I’m going to make this this weekend – I’ve got squash, borlotti beans and cavalo nero all growing in my garden and ready to be harvested, so this will be wonderful. Thanks.

By: Thermomixer

Thermomixer — Fri, 23 Oct 2009 06:37:46 +0000

Your former boss sounds a bit different from Freddy Giradet, who I read cracked open a bottle of French bubbles after service some nights. Your boss sounds a bit Dickensian, but I love using up bits and pieces for “what’s left in the fridge soup” (as someone aptly called it).

Sounds like a clean, crisp variation on ribollita – yummy.

By: Mark Butcher

Mark Butcher — Thu, 22 Oct 2009 22:44:47 +0000

“Restaurant meals should be for those special occasions when we have worked hard to save the pennies and can really appreciate its value.”
I couldnt agree with that more! although you wouldnt believe it if you saw me at home…. because i am a 32 year old catering student i feel like i have to prove something to my wife and kids every time i come home and cook dinner, to justify the poverty we are having to live in while i am a student! my food costs are going through the roof as i try to impress them with my new knowledge and skills!
What I should in fact be doing is preparing excellent dishes like this, tasty peasant food on a day to day basis and then maybe for one meal, perhaps sunday dinner, push the boat out!
This has been my first time on this site and I will be back again! You have legitimised what was in my heart, that simple flavoursome, hearty, family round the table dishes could be just as exciting as michelin star art…… thank you
I look forward to cooking this tomorrow and coming back here time and time again!