The Meat

Wednesday, March 6, 2019

Good morning, foodie friends. 

According to our food columnist Robin Anish, there’s a lot to love about the month of March. Meh, I’m not so sure.

She points to some solid things: Spring officially kicks off this month (someone, please let Mother Nature know); maple sugar season will be in full swing soon, and we get to celebrate great food holidays, like National Cheese Doodle Day. I’m feeling a bit more like my son, who last week when he learned that it had snowed again punched his pillow sleepily and said: “Hulk smash snow!” (We’re going through a serious superhero phase; please send me any Avengers-esque recipes you may have. What does Iron Man eat anyway?)

This cold weather does mean I can get some more time in with my Dutch oven. I’ve recently learned the superhero powers of a Parmesan rind in soups. Where has this glorious, nutty, salty, delicious trick been all my life? I throw it in a pot of alphabet soup with a fresh thyme bundle and shredded chicken, and it goes from bland to complex after 45 minutes of simmering.

Recently, I made a creamy Tomato-Parmesan Soup by sauteing some onions, garlic and a pinch of red pepper flakes in a few tablespoons of butter. Then I added two 28-ounce cans of crushed tomatoes, 1 cup of water and a Parmesan rind. You simmer the whole thing on low for about 30 minutes, stirring occasionally. Then remove the rind and puree the soup with an immersion blender. Serve with grilled cheese and watch the snow melt outside in the March sun.

Happy March Madness!
Lindsey Hollenbaugh
Managing editor of features



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