Jan D'Atri

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Lasagne Soup

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This week begins my 3-part series on favorite soups for fall! This week is my scrumptious Lasagne Soup. Next week will be delectable Enchilada Soup, and the final week will feature everyone’s favorite easy-as -ever perfectly spiced Taco Soup! If you grab a copy of each week’s column, you will have three wonderfully hearty soups that you will make time and time again!

So, if you love lasagna, you’re going to absolutely be giddy over making this simple soup that tastes exactly like lasagne! I can’t stop making it for friends and family, and I sort of get a kick out of watching them come back for seconds….and thirds…and then holding their tummy because they’ve eaten too much! Be prepared for the same reaction! I often hear that folks love lasagne but only order it in restaurants because it’s rather tedious to assemble. With Lasagne Soup, it’s a One Pot Wonder of deliciousness without the stress. In fact, you don’t even cook the lasagne noodles ahead of time. You simply throw the raw noodles into the soup! It’s just as delicious whether you use turkey, beef, Italian pork sausage or a combination of all three!

If you like Italian cuisine, if you like easy, if you like to please people with a hearty dish that they will adore, then I hope you make Lasagne Soup soon!

Sundried Tomato, Chicken, Spinach and Cheese Skillet

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This Sundried Tomato, Chicken, Spinach and Cheese medley is as flavorful as it gets. As always, I recommend chicken thighs, but you can substitute chicken breasts if you prefer. When I first tried this dish, the spinach, sundried tomatoes and cheese were rolled up in a pounded out piece of chicken. But then I tried cutting the chicken into small pieces and sautéing it with the rest of the ingredients and found that it was tastier and yielded more portions. A simple marinade gets the chicken ready for the skillet and from there it’s a quick stir and then served over a bed of Orzo pasta. Enjoy the flavors of the Mediterranean all in one skillet this week!

Sweet Heat Baby Back Ribs

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If you love ribs as much as I do, just pick a state and dive in. Whether it’s from Memphis, North Carolina, Kansas City or Texas, you’re going to find a rib that’s just right for your taste! In my opinion, the best ribs start with the culinary magic dust called the Dry Rub. Not overpowering, just a light coat.

Generally, whatever sticks to the slab should give you just the right amount of flavor. You want a nice balance of sweet, spicy, hot and salty. This Sweet Heat Baby Back Rib recipe starts with a wonderful combination of smoked paprika, chili powder, dry mustard, garlic powder, ground ginger and of course the king and queen of seasonings, salt and pepper. Once you nail the rub, it’s on to the barbecue sauce. Just keep in mind that most barbecue sauces have a hefty measure of brown sugar or honey which can burn, so save it for the last 10-15 minutes of cooking time, and then just lightly coat it on the slab again at the end of the cooking process. You want the flavor of the rub to come through. Slow and low is going to be your best cooking method. It’s the only way to keep those juices moistening the meat.

If you’re looking for a good basic rub that you can make ahead, keep in a jar in the pantry and slap onto a meaty of slab of pork or beef ribs, this might a good one to consider! So go ahead scrape off the grates, rub some ribs, mop on the sauce and then reap the rewards of a great summertime meal!

Gnocchi Alla Sorrentina

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Make the Gnocchi from scratch, or buy them ready made. Either way, this delicious casserole is yet another way to enjoy one of Italy’s favorite dishes. Gnocchi Alla Sorrentina originated from the breathtaking city of Sorrento along the Amalfi Coast, one of the most popular summer vacation spots in all of Italy. Here, the gnocchi are tossed with the same ingredients as a Pizza Margherita for a mouthwatering meal. Watch me make this dish on my third season of Cook Like An Italian, available at www.jandatri.com.

Grandma Berrett’s Festive Fudge

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I’m always happy when E.J. (Elizabeth) Burm shows up in one of my cooking classes. She always brings with her a sunny disposition and lots of laughter and joy.

This week she brought something extra special; her grandmother Marguerite Barrett’s Festive Fudge. I took one bite of this super creamy absolutely over-the-moon treat, and now I’m a Burm family fudge fan! Crossing my fingers behind my back, I asked if she would like to share the recipe with all of you. After getting her family’s approval, we got the ok!

Here’s E.J.’s story:

“My family came to Arizona from Michigan in 1962 when my dad took a job at General Motors’ Proving Grounds.  My parents brought many of their traditions with them and one was making candy to give to all the wonderful people they met after moving here.  There were seven kids, and each of us has a job. Mom and Dad readied the ingredients, my brothers were “stirrers” and my sister and I put the candy into gift bags and tins. It was a labor of love for my family and licking the spoon was such good pay! There are thousands of fudge recipes out there. However, I have never tasted one as good as this.  It might take a few tries until you have it right but I have always thought of it as foolproof.”

E.J, I don’t think we’ll mind giving it a few tries, since, as you say, licking the spoon is indeed “such good pay!” Thank you for sharing this decadent rescued recipe. The holidays will be here before we know it, and a gift of great fudge is always welcomed!