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Everyday
Cooking Guest:Sally Hestad
Owner Hestad Law Office
October 30, 2011
Attorney Sally A. Hestad is the owner of Hestad Law Office in Madison.
A former insurance claims adjuster for a major auto insurer, Sally uses her knowledge of the claims process to assist her clients in making their injury insurance claims after an auto accident or slip and fall accident. Hestad Law opened in 1993 and provides legal services in English, Spanish and French. Hestad Law has successfully resolved over 1000 injury claims. For more information, see Sally’s website hestadlaw.com.
Sally enjoys giving back to Madison in several ways. She is a hardworking member of Women in Focus and each year the group puts on the “I Have a Dream” Ball at the Monona Terrace, with the proceeds funding college scholarships for minority youth. This year Sally will see one of her visions realized as Women in Focus kicks off their new Scholarship Endowment Fund with the Madison Community Foundation. Join Sally at the Ball on Jan. 14, 2012. See the website womeninfocus.net for all the details.
For 14 years, Sally has been the Director of GIRLS’BIZ, a supported entrepreneurial and philanthropic experience for girls in grades 6,7 and 8. This group is sponsored by the Wisconsin Women Entrepreneurs Southcentral and is Girl Scout Troop 1099. The girls brainstorm their company name and conduct a product survey; then they learn to price their products and sell them at multiple events including the Women’s Expo on November 19 and 20 at the Alliant Energy Center. The girls then do an accounting to determine their profit and choose the charities they will donate to. In the spring, they plan their group trip as a reward for all their hard work! For more information see the website wwesouthcentral.org and click on the three GIRLS’BIZ pages.
Sally has lived and traveled in France where she learned southern French cooking.
The recipe for Soupe au Pistou that Sally cooked on the White Jasmine Everyday Cooking show is based on a favorite dish from the area of Marseille, France.
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Sally's Recipe
Soupe au Pistou (French Basil/Garlic Soup)
Fill large soup pot 2/3 full with diced zucchini, two-three chopped
tomatoes, 1 pound fresh green beans cut in bite size pieces 1/2 pound
fresh wax beans cut or broken into bite size pieces, three peeled and diced potatoes
Add water to barely cover the veggies. Add salt or lite
salt.
Simmer until the zucchini starts to melt down into a puree--this
thickens the soup without flour. This takes 1-2 hours with a large
pot full.
Then you can add a can or two of drained kidney beans and/or drained white
navy beans or butter beans.
At this point you can add pasta and let that cook until done.
To finish, wash fresh basil and fill a blender container with basil
leaves ( I usually don't use any stems), and about 8-10 (or more!)
cloves of fresh garlic, chopped. Add about 1/2 cup of the soup.
Blend until you have a bright green liquid with the garlic and basil
leaves ground up fine.
Pour this liquid into the soup in the pot and stir. It will smell
wonderful and the soup turns a bright green color. Simmer a few
minutes, then serve in soup bowls with a sprinkle of grated parmesan if desired.
This soup can be reheated and/or frozen, but then the color and
pungency will mellow. It will still taste good, just not as green as
when it is freshly made.
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