March is considered by some to be a “lucky” month.  I suppose that is due to the fact that March hosts St. Patrick’s Day.  Now whether or not this month is any more fortunate than the other eleven is yet to be seen.  In any case, our country, our fellow citizens could all use a big dose of luck and good fortune these days.  To perpetuate good vibes and positive thoughts for Americans, it seems fitting to find some “good luck” foods to celebrate with.

Cabbage & Bacon Soup

• 5-6 slices apple wood smoked bacon, chopped
• 2 Tbsp. butter
• 1 tsp. caraway seeds
• 1 medium onion, finely chopped
• 5 cups chicken stock
• 2 large potatoes, diced in 1/2 inch pieces
• 2 bay leaves
• freshly ground black pepper
• 1/2 small head Savoy cabbage thinly sliced, and cut into 1/2-inch pieces
• 2 Tbsp. minced fresh parsley

In a stock pot, melt butter and saute bacon for about 2 minutes.  Add caraway seeds and onion and continue to saute for another 2 minutes.    Slowly pour stock into stock pot and bring to a simmer.  Add potatoes, bay leaf and cabbage.  Simmer  gently until potatoes are soft when poked with a fork.  Add salt and pepper to taste, along with parsley.  Serve into bowls.

Irish soda bread is a tradition on St. Patrick's Day.

Rustic Irish Soda Bread

• 3/4  cup whole wheat flour (+ 1/4 cup additional)
• 2 cups  flour
• 1/4 cup wheat bran
• 1/4 cup old-fashioned oats
• 1/4 cup wheat germ
• 1/8 cup flaxseed
• 1/2 cup  sunflower seeds
• 3  Tbsp.melted butter
• 2 tsp. baking soda
• 1 1/2  teaspoons salt
• 1 Tbsp. granulated sugar
• 1 large egg, slightly beaten
• About 1 3/4 cups rich buttermilk

Pre-heat the oven to 400°F. Grease a baking sheet and set aside.

In a large mixing bowl, stir together the  flours, wheat bran, oats and flax seed.  Stir in melted butter, then the baking soda, salt, sugar,  and sunflower seeds.

Measure buttermilk and add beaten egg and stir to combing.  Stir buttermilk mixture into the dry ingredients until it well mixed.

Sprinkle 1/4 cup wheat flour on a clean work table, and cover with dough.  Working quickly, form the dough into a 6-7″ disk.  Place loaf on prepared baking sheet.   Using a pasty scraper, make a crisscross design on the top of the loaf.

Bake for 35-40 minutes, or until loaf  has good color and it sounds hollow when tapped with a knuckle, or internal temperature is  200°F.  Cool on a wire rack.   Using a serrated knife, slice your loaf and jserve warm with butter.

On New Year’s Eve, or Day, Italians eat some traditional foods.  An ingredient that is served in a variety of ways with a variety of different ingredients is lentils. Like little coins, they are a promise of prosperity in the coming year.  Lentil dishes will vary by regions, from polenta and lentils, pork sausages slow roasted with lentils, and  risotto with  lentils.   Here is a delicious, heart-warming soup that will comfort and sustain you on a mid-winter day.  Try this soup with a hot loaf of crusty bread, such as Pane Pugliese, or an herbed ciabatta, and don’t forget a great football game.  (Some traditions are meant to be expanded.)

HEARTY ITALIAN LENTIL SOUP

Layer, after layer of flavor, creates a satisfying soup.

In a stockpot, heat 1 tablespoon each of olive oil and butter.  Add a ½ cup finely chopped onion, 3 medium carrots and and 2 ribs of celery, diced.  Stir continually, until onion pick up a little color, about 5 minutes.    To this sauté, add 2 tablespoons finely chopped pancetta, or bacon and continue to stir over medium heat for about 2 minutes.   Add 1 minced clove of garlic, and 1 twelve ounce can of good quality chopped plum tomatoes, with juice.  Cook this combination of ingredients for another 10 minutes, stirring occasionally.

Add 1 cup of lentils, rinsed and picked over.  Pour 4 cups of chicken or beef stock and bring the pot to a simmer.  Cover and allow the soup to cook until lentils become tender, about 40-45 minutes.  Season with sea salt & fresh cracked black pepper, and 2 tablespoons minced parsley.  Serve to bowls.  Pass grated Pecorino Romano cheese on the side. 

Chef’s Note: After cleaning out the inside of the pumpkin (reserving the seeds of course) and washing the outside, I cut into large chunks.  Drizzled them with olive oil and a sprinkle of salt, and roasted them in an over (350 °) for about 30-45 minutes.  Remove from oven, and when cool enough to handle, carefully scrap pumpkin meat from outer shell.  Roasting your pumpkin enhances the flavor, adding some sweetness to your soup.

Smokey Pumpkin Soup

Makes 6 portions

6 slices bacon, diced, cooked crisp, fat  reserved

4 Tbsp. butter

6 cups peeled, cut pumpkin (1” cubes)

6 cups beef stock

½ cup Marsala wine

1 tsp. dried thyme

Heat bacon fat and butter in a stock pot over medium-high heat.  Add the pumpkin and sauté for 15 minutes, stirring occasionally.  Pour in stock and simmer covered until the pumpkin is tender, about 30 minutes.  Remove from heat.

Add Marsala, thyme, salt & pepper to taste.  Process the soup, in batches in a blender until smooth.  Return to stock pot.  Add bacon bits and simmer 10 minutes.  Serve immediately, garnish with pumpkin seeds.

When I was growing up, my father taught me to make soup.  I remember him telling me that I could make a whole pot of soup for what I spent on one can of soup.   This premise holds true today and the pot of soup we can make today is far more superior in nutrition and flavor than a can of soup we can purchase.   Think about the control you have in making your own soups!   Need a low-sodium variety?  You add as much or as little salt as you prefer.  Do you have a gluten-free diet?  Skip the noodles, add the potatoes.  Are preservatives undesirable?   They aren’t in my soup because I didn’t put them in there!  Like extra chicken?  You’re the boss!

Chicken  Soup

• 1 whole chicken
• carrots
• celery
• white or yellow onion
• water
• fresh parsley
• salt & pepper

I use a whole chicken.  In a stockpot, cover a whole, rinsed chicken with water, toss in two teaspoons of salt, cover the pot with a lid and bring to a simmer (not boil) for about two hours, or until meat is cooked through and begins to pull away from the bones.  Using long tongs, remove the whole chicken from the broth and place in a pan to cool enough to handle.  In the meantime, strain the broth and return to the stock pot.  Add about one cup of chopped onion, two chopped celery stocks and about a cup of chopped carrots.  Bring these ingredients to a boil and simmer until carrots are tender.  At this point you can add egg noodles, dumplings or your favorite short pasta cooking until al dente.  As the noodles cook, you can separate the chicken from the bones and chop large pieces into bite sized portions.  When pasta is finished cooking, add chicken and minced fresh parsley to stock pot.  Finally, season your finished soup with salt and fresh pepper to taste and enjoy!