Live at 9: MSCOR University, reusing school buildings & Chef Franco

MSCOR University

For many Mid-South residents with a past criminal conviction finding a job is all too often difficult, but a program right here in Memphis aims to change that.  Harold Collins from the Memphis And Shelby County Office of ReEntry is here
to detail MSCOR University.

What to do with empty school houses?

A pair of buildings in South Memphis sit empty and abandoned after the schools they once housed were closed.
The City of Memphis owns them and now must figure out what to do with them.

That’s where Paul Young from Memphis Housing and Community Development comes into play.

Women in Business

Three decades ago, women couldn’t even get a business loan. Now the number of women who own businesses is skyrocketing, including here in Memphis.

Stacy McCall from the National Association of Women Business Owners joined us this morning.

Cooking with Chef Franco

Getting dinner together and doing it all in one pot! Chef Franco from Franco’S Italy is here with some recipes you’re going to love.

Franco’s Fagioli all’uccelletto
Ingredients:

  • 2 small cans Cannellini or Great Northern
  • 2-3 T Extra virgin olive oil
  • 2 cups crushed San Marzano tomatoes or simple pomodoro sauce
  • 1 sprig fresh Sage
  • 2 cloves Garlic
  • Fine salt to taste
  • Black pepper to taste
  • Optional:Chicken breast cut into medallions/ Italian sausage, pre-cooked and sliced

Directions:

  • Place oil into large pot over medium low heat; add the garlic and the sprig of sage.
  • After two or three minutes add the tomatoes and cook for about 8-10 minutes or until garlic is soft.
  • Add the beans and simmer for 15 minutes over low heat. Serve with grated pecorino cheese
  • To add meat: Salt and pepper chicken breast pieces and sauté in sliced garlic until cooked; add sausage,
    crushed tomatoes and sage. Cook until tomatoes take on an orange color; add beans. Salt and pepper to
    taste.

Franco’s Zuppa di ceci vellutata
Ingredients:

  • 3 tablespoons olive oil, plus additional for drizzling
  • 2 cloves garlic, finely chopped
  • 1 small white onion, minced
  • 2 sprigs fresh rosemary
  • pinch crushed red pepper flakes
  • 2-3 cans chickpeas, rinsed and drained
  • 2 cups chicken broth, vegetable broth or water
  • 1 teaspoon of fresh lemon zest
  • Sea salt
  • Black pepper
  • Grated Pecorino
  • Thick sliced crusty bread, toasted and garlic rubbed

Directions:

  • Cut bread into thick slices and lightly toast. Rub with a whole garlic clove and set aside.
  • In a large saucepan, heat oil over medium heat. Add onion, garlic, rosemary and red pepper flakes. Cook,
    stirring constantly, until onion and garlic become soft and translucent, about 1-2 minute.
  • Add chickpeas (retain ¼ cup for garnish) and cook for about 4 minutes, stirring constantly.
  • Add broth and bring to a boil.
  • Reduce heat and simmer until chickpeas soften a bit about 7-8 minutes; let cool slightly.
  • Blend into a smooth soup using and immersion blender or transfer 1 cup at a time to a blender; cover
    loosely and puree until just smooth.
  • Pour into a bowl and repeat until all chickpeas have been processed.
  • Return to saucepan and heat thoroughly.
  • Grate in lemon zest; salt and pepper to taste.
  • Place a slice of the toasted bread into a bowl and pour soup over top.
  • Drizzle with olive oil and top with grated pecorino and garnish with a sprig of rosemary.
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