Gail Greenblatt, a local foodie, writes about food and also gives cooking demonstrations.
She said she learned to cook by watching her mother. Later, in college at the University of Florida, she wound up cooking regularly for her roommates.
This summer, she will spend two weeks teaching classes at the famed Chautauqua Institution in New York. She’ll do two sessions in making soups, and one session on making traditional Sicilian and Moroccan dinners. Watch the attached video to see her prepare the recipe below for Smoky White Bean Soup.
Greenblatt believes in making dinners as quickly and simply as possible, using items that should always be in your pantry, including soup stock (chicken, beef, vegetable or seafood), beans, lentils, rice, canned vegetables and fruits, flour, sugar.
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She probably uses her microwave oven more than any other appliance in her well-stocked kitchen.And for her soups, she loves her immersion blender, though a food processor or regular blender will work.
Smoky White Bean Soup
2 cans white beans, Cannellini or Great Northern, rinsed and drained
1 clove garlic, minced
1 tablespoon olive oil
1 small onion, diced
2-3 cups chicken or vegetable broth
1/2 teaspoon Liquid Smoke
In large microwave-safe bowl, stir together onion and garlic in oil. Cook on high 2-3 minutes until soft.
Add beans and 2 cups of broth. Cook on high for about 5 minutes, stirring occasionally. Add Liquid Smoke. Cook 2 more minutes on medium setting.
Cool and puree with immersion blender. Add salt to taste.
Note: You can use 1 teaspoon of curry powder or 1/2 teaspoon of powdered thyme in place of the Liquid Smoke.