Guest guest Posted December 30, 2000 Report Share Posted December 30, 2000 * Exported from MasterCook * Menu: Still Life with Cookbook, Menu 7 Recipe By : Still Life with Menu (1994), Mollie Katzen, page 43 Serving Size : 1 Preparation Time :0:00 Categories : Menus Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Tuscan Bean Soup Marinated Eggplant Rich Baguette Balsamic Strawberries (See separate recipes) Try this menu for brunch or lunch. If you want to make it a little more substantial, add a platter of assorted cheeses and olives. 3 DAYS AHEAD: soak beans for soup / prepare the baguettes; refrigerate the unbaked loaves (this can also be done 1 or 2 days ahead) 2 DAYS AHEAD: cook beans; cut vegetables for soup 1 DAY AHEAD: assemble soup (leave out lemon juice and garnishes) / prepare Marinated Eggplant SAME DAY: (early in the day) clean, hull, and slice strawberries: sprinkle with sugar and refrigerate / bake baguettes / heat and finish soup / allow strawberries to come to room temperature; 30 minutes before serving. sprinkle with vinegar - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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