After going way too long without writing on this blog, I sit here on this chilly early November morning, eating a bowl of warm oatmeal and drinking a strong cup of coffee and have just clicked on the "New Post" button on blogspot. It's been a couple of months and, Seasonal Brooklyn, I've missed you like crazy.
Allow me to explain. As many of you know, my full-time job is the manager and beverage director of a busy NYC restaurant. If you work/have worked in the restaurant industry, or are close with anybody who has, you know that restaurant management can very quickly become an all-consuming, 24/7 job. I'm not complaining -- I love my job and the restaurant - and I feel extremely fortunate to have it, but I have missed writing this blog so very much. So much that I am determined to find more time to dedicate to it.
So why stress myself out with another task, another project, more research, writing, cooking and photographing? Because this site is a journal of sorts to me. I write about and cook what I want to write and cook about. I focus heavily on ingredients and cuisines that are delicious and interesting to me. It's so personal and, hence, so rewarding. Also, writing this blog keeps me on track by pushing me to find the time to peruse the markets and experiment in the kitchen. And the biggest benefit of all of this, besides knowing that all of you wonderful people are reading about my delicious adventures, is sitting down to a home cooked meal with family and friends. For me, that is one of the greatest and most grounding pleasures.
This recipe is a favorite cold evening meal that is simple and quick enough to make even on the busiest of evenings. It's perfect for one of those nights where you want to sit down to a big bowl of soup that tastes like it been simmering on the stove stop for hours. I most recently made this last week, when my husband was feeling a little under the weather. The broth is so rich and flavorful without being heavy and is a great use for all those parmesan cheese rinds (that I know you've been saving and freezing ever since you read my post on Ribollita soup!). Echo the parmesan flavored broth with some cheese-filled tortellini, wilt in some fresh spinach and sit down to be a big bowl of homemade soup -- that took less than 45 minutes to make.
Parmesan Broth with Tortellini and Spinach
1 tablespoon olive oil
5 cloves garlic, minced
8 cups high-quality organic chicken or vegetable stock
3 Parmesan cheese rinds
2 springs sage
1/2 pound fresh or frozen tortellini
5 ounces fresh baby spinach leaves
Parmesan cheese, for grating
Heat olive oil over medium-low heat in a large dutch oven or heavy bottomed pot. Saute garlic until just fragrant. Add in stock and bring to boil. Lower to a simmer and add in Parmesan cheese rinds and sage springs. Simmer, partially covered, for 20-30 minutes. Remove cheese rinds and sage springs and add salt and pepper if needed.
Add in tortellini and simmer until tortellini is done. Wilt in spinach leaves and serve topped with more grated Parmesan.