Zuppa di salsiccia

This is such a lovely and simple soup. I have a note on this at the bottom, but it bears mentioning several times because it really makes a difference - save your Parmesan rinds and add to the soup while it simmers. It's delicious! I called this soup simply Italian Sausage, Chard and Cannellini Bean Soup, but Ben felt that it didn't have enough mystique. So I called it Zuppa di salsiccia, which Google Translate says means Sausage Soup.

1 or 2 Tbsps olive oil or bacon fat
1 lb spicy Italian sausage
1 onion (6oz/170gr) chopped
2 cloves garlic, minced

1/4 cup white wine
6 to 8 cups chicken stock
OPTIONAL: Parmesan cheese rind
1 tsp dried basil
1 tsp ground fennel
4 cans Cannellini beans, drained OR 16oz dry beans
Tender leafy greens such as Swiss chard or Turnip greens or young nettle tops, about 250g
Salt, to taste (if you follow the NOTE, consider adding less salt, since the Parmesan rind will add saltiness)
freshly grated Parmesan cheese

1. If using dry beans, soak them the night before.
2. Drizzle the oil in a soup pot and squeeze the sausage out of their casings into it, then turn on the heat. When the sausage meat starts to sizzle, add the onions and mix to break up the sausage, then let cook until onions are soft and the sausage begins to brown. You will notice a stage when a lot of liquid is liberated from the sausage and the onion - the browning begins once this excess water is cooked off. (If you want to reduce the fat, you put the cooked sausage and onion mix in a colander and rinse with hot water).
3. Scrape the browned sausage bits off the bottom of the pan as the mixture cooks. Add the garlic and sauté 1 minute more. 
4. Deglaze the pan by adding the white wine and cook until almost all gone, then add the chicken stock, making sure to scrape off as much of the sausage that may still be sticking to the bottom of the pot. If using, add the cheese rind. Increase the temperature to bring to a boil.
5. Meanwhile, add the beans, the fennel seeds and the basil. If using dry beans, cook the soup for one hour or until the beans are tender.
6. Wash the chard, and cut out the stems. Slice the stems very fine, and add them to the soup. Once it starts to boil, reduce the temperature and let it simmer for about a half hour.
7. While the soup simmers, lay out the chard leaves on top of each other, fold lengthwise once or twice, and cut into thin ribbons, about ¼" wide.
8. When the soup has simmered at least 30 minutes, add the chard ribbons and simmer for another 10 minutes more, or until the chard is softened and the flavours have come out. Serve the soup hot, with freshly grated Parmesan cheese - the cheese adds to the flavour of the soup (see NOTE).

NOTE: If you happen to have a Parmesan rind in the fridge, add it to the soup when you first start simmering for added flavour.

Spaghetti and Meatballs, that's all.

There is nothing quite so comforting as spaghetti-and-meatballs. The spicing in this recipe is a little unusual, but I really like it 'cause it seems kind of rustic. The flavour is mild and, for lack of a better way to describe it, smooth - the tomato flavour is not acidic at all. I also highly recommend making it the day before - it is even more delicious the next day.

Meatballs

1 Tbsp olive oil

2 onions (12oz/340gr) finely chopped

3 cloves garlic, minced

1 egg

1⁄2 cup ricotta cheese

2 tsp fennel seeds, lightly crushed

1⁄4 tsp salt

3⁄4 tsp pepper

1⁄4 tsp each ground cinnamon, cloves and nutmeg

1 cup coarse fresh bread crumbs

1⁄4 cup minced fresh parsley

1⁄4 cup grated Romano or Parmesan cheese

8 oz lean ground beef

8 oz lean ground pork

1 Tbsp olive oil

Sauce

1 Tbsp olive oil

1⁄4 cup dry red

1⁄4 cup chicken stock

1 can (28 oz/796 mL) diced tomatoes

1 can tomato paste

1⁄2 cup coarsely chopped fresh basil (or 2 tsp dried)

1⁄4 tsp sugar

1 tsp salt

1 1⁄2 lb spaghetti

1. In large nonstick skillet, heat half of the oil over medium heat; fry onions and garlic, stirring occasionally, until onions are golden, 10 to 12 minutes. Scrape into a bowl and set aside.
2. In large bowl, whisk together the egg, ricotta cheese, fennel seeds, 1⁄4 tsp of the salt, pepper, cinnamon, cloves and nutmeg. Stir in the bread crumbs, parsley, Romano cheese and half of the onion mixture. Add the beef and pork and mix well. Refrigerate for 30 minutes.
3. Wetting hands if necessary to prevent sticking, form into balls using a tablespoon as a guide. Add remaining oil to the pan. Brown meatballs over medium-high heat, in batches; with slotted spoon, transfer to plate. Pour off fat.
4. Add wine and broth to deglaze the pan. Transfer to a Dutch oven. Stir in the onion mixture, diced tomatoes and paste, half of the basil (or all dried, if using), the sugar and the remaining salt. Add the meatballs. Cover and simmer over low heat, stirring occasionally, for 25 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to refrigerator and let cool completely. Refrigerate in airtight container for up to 3 days or freeze for up to 1month.)
5. Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, 8 to 10 minutes; drain and return to pot.
6. Garnish with remaining basil.

Tea of Memory - Chai (Indian Tea)

I brought my darling to Vij's for his birthday - it's a taste experience-type of restaurant and for the end of the meal, I ordered Chai tea and to my surprise, it transported me back to my village in Nepal oh, so long ago on my Canada World Youth exchange after high school. It was a bit thin and not sweet enough, but the smell and the flavour is just right! Luckily Vij's has the recipe on-line on their site.

4-5 orange pekoe teabags (7 - 8.75 gr)

1" cinnamon bark

1 1/2 teaspoon fennel seeds

4 green cardamom seeds

Whole milk

5-6 teaspoons sugar

5 1/2 teacups water (the actual size of the cup in which you'll serve tea)

1. You don't need all of the spices listed above to make chai. At home, we often just use green cardamom, and lots of it!
2. Depending on the strength of tea you prefer, use 4 teabags for a milder flavor and 5 for a stronger flavor. The amount of sugar should also be adjusted to your preference. Break the cardamom seeds. Place the cinnamon, fennel, cardamom, sugar and water in a saucepan and bring to a boil. Once the water is boiling, add the teabags and let boil for another minute. Add 3/4 to 1 teacup of milk, bring to an almost boil and remove immediately from stove. Remove teabags. Pour tea through a strainer and into a teapot or directly into teacups. Serve while piping hot. Once the chai has cooled, it cannot be reheated.