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Feb 21, 2018







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 Portuguese kale soup

2 tablespoons extra virgin olive oil
3 medium white potatoes, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
1 tablespoon red wine vinegar
2 15-ounce cans of cannellini beans
1 15-ounce can diced tomatoes
1 pound diced chorizo
1 quart chicken broth
Salt and pepper to taste
Sour cream
 
Heat the oil in a deep pot over medium high heat. Add potatoes and onions. Cover and cook for 5 minutes, stirring occasionally. Add the garlic, bay leaves and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add the beans, tomatoes, chorizo, broth and vinegar to the pot and bring soup to a full boil. Simmer for at least 30 minutes, or until the potatoes are tender. Serve with a dollop of sour cream.




With Steve Mastrangelo
In The Kitchen

12/21/17



 What is your must-have kitchen item?

I do mostly the soups, the doughs and the desserts, so I’d have to say a mixing bowl and a heavy-duty mixer.
 
What would you choose to have for your last meal?
Sushi and a dry vodka martini.
 
What is your favorite local restaurant?
I like Surf in Nashua. … I like to try a little sushi and a little tuna here and there at the raw bar.
 
What celebrity would you like to see eating in your restaurant?
I wouldn’t mind it if Jimmy Buffett strolled in here, sat down and played a few tunes!
 
What is your favorite thing on your menu?
We do … a lot of different things, but I would probably say either our braised short ribs or our kale soup.
 
What is the biggest food trend in New Hampshire right now?
I think people are starting to look more for quality over quantity … and they also appreciate a flexible menu that keeps changing rather than a stagnant menu that you always see at some of the bigger chain restaurants.
 
What is your favorite thing to cook at home?
I like to cook lamb on my gas grill sort of like how we cook it here.
 
— Matt Ingersoll 





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