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We use every part of our celebration spiral sliced hams. This soup is the ham's last hurrah...so be sure to leave a good amount of meat on your ham! You can also purchase smoked ham hocks, probably 3 would do it...
2 lbs dry white beans (you can use a mixture!)
water
ham bone or two
4 bay leaves
1 lb carrots, cut in medallions
1 onion, diced
6 stalks of celery, cut into pieces
2 tbsp tomato paste
1-14.5 oz can diced tomatoes
salt/pepper to taste
The night before you wish to serve the soup, put your dry beans into 10 cups of water. Bring to a boil and boil for three minutes. Cover, turn off the heat and allow to soak overnight.
The next day, drain the beans. Add 10 cups of fresh water and the remaining ingredients. Cover and simmer at least 2 hours, longer if possible. You can also use a crock pot!
Once the simmering has gone on awhile, remove the meat and bones. Shred the edible meat and return it to the pot. Adjust seasoning.
I like to serve my soup with good parmigiana cheese and crusty french baguette.
Friday, January 4, 2013
Tuesday, October 9, 2012
Eggplant Canneloni
I try to go meatless once a week, one, because it's cheaper and two, because I like to.
You'll need:
2 eggplants, washed and sliced into 1/4" planks
buttermilk
flour, egg and milk
salt and pepper
vegetable oil
6-8 oz. chevre (goat's cheese)
fresh basil or dried (fresh is best)
marinara sauce, about a quart
good parm cheese
In a large ziplock bag, marinate the eggplant for at least 30 minutes.
Set up a dredging station - flour seasoned liberally with salt and pepper (this is your only chance to season the eggplant) and 1:1 egg/milk wash. Heat vegetable oil in a large saute pan for a shallow fry. Piece by piece, drip the buttermilk off the eggplant, run it through the flour and then into the egg wash. From the egg wash, place it directly in the oil and fry both sides until golden brown. DRAIN WELL on a well lined sheet pan.
Heat your oven 375*. In a baking dish (9 x 13) place some of your favorite marinara in the bottom, about 1/4" deep.
One at a time, take an eggplant plank. Place a dollop of chevre (I like to preportion this for however many planks I got out of my eggplant) near the end closest to you. Top with a basil leaf. Carefully roll the plank up, and place it seam-down in the marinara sauce. Grate parm cheese over the dish and bake, uncovered, 20-30 minutes.
Top with more parm cheese before serving. I like to serve this with penne pasta and some good bread.
You'll need:
2 eggplants, washed and sliced into 1/4" planks
buttermilk
flour, egg and milk
salt and pepper
vegetable oil
6-8 oz. chevre (goat's cheese)
fresh basil or dried (fresh is best)
marinara sauce, about a quart
good parm cheese
In a large ziplock bag, marinate the eggplant for at least 30 minutes.
Set up a dredging station - flour seasoned liberally with salt and pepper (this is your only chance to season the eggplant) and 1:1 egg/milk wash. Heat vegetable oil in a large saute pan for a shallow fry. Piece by piece, drip the buttermilk off the eggplant, run it through the flour and then into the egg wash. From the egg wash, place it directly in the oil and fry both sides until golden brown. DRAIN WELL on a well lined sheet pan.
Heat your oven 375*. In a baking dish (9 x 13) place some of your favorite marinara in the bottom, about 1/4" deep.
One at a time, take an eggplant plank. Place a dollop of chevre (I like to preportion this for however many planks I got out of my eggplant) near the end closest to you. Top with a basil leaf. Carefully roll the plank up, and place it seam-down in the marinara sauce. Grate parm cheese over the dish and bake, uncovered, 20-30 minutes.
Top with more parm cheese before serving. I like to serve this with penne pasta and some good bread.
Thursday, August 23, 2012
Garlic Chicken & Penne with Caprese Tartlettes
This composed meal is just delish and is easy to remember...I could eat the tartlettes all day. They would also make FANTASTIC party canapes.
3 chicken breasts, made into scallopini by cutting in half width-wise
2 cloves of garlic, crushed
1/4 - 1/3 cup veg oil
1/2 lb penne, cooked
1 head broccoli, florets only, very small
olive oil or EVOO
2 cloves of garlic, crushed
red wine vinegar
8 slices regular white bread
olive oil
1/3 block of cream cheese (low fat OK), softened
1 tsp garlic powder
1 tsp italian herbs
fresh mozzarella, sliced
fresh basil
2 roma tomatoes, sliced
balsamic vinegar
Parm cheese - the real stuff.
Place the 2 crushed garlic cloves in the veg oil and let sit for awhile. Season the chicken well with salt and pepper and let sit out til close to room temp.
Remove the crust from the bread and use a roller to flatten it. Use a basting brush to apply olive oil to both sides of the bread. Put one piece of bread in a muffin hole in your muffin pan. Mix the cream cheese, garlic powder and herbs. Divide this mixture evenly between the 8 muffin tins with bread in them. Bake this at 350ยบ for about 12 minutes or until well browned. Set aside.
Heat a large skillet over medium heat. Take out the garlic from your resting veg oil (throw that away, it's done its job) and add the oil (or part of it) to your pan. Cook the chicken until browned on both sides in the garlic oil. Set cooked chicken aside.
In another pan, add a couple tbsps of olive oil and 2 crushed garlic cloves. Cook the garlic over med-low heat until lightly browned. Remove the garlic and throw away. Add broccoli to the pan and increase to medium heat. Salt the broccoli. Sautee until browned. Deglaze the pan with a few good shakes of red wine vinegar and cook down slightly. Add the hot mixture to your waiting cooked penne and toss to coat, seasoning as needed.
Serve the chicken over the pasta and garnish with grated parm cheese (and chopped basil if you like).
Put a little slice of mozz in each tart. Add a leaf of basil. Top with a slice of tomato and salt that mater! Drizzle each tart with balsamic just before serving.
3 chicken breasts, made into scallopini by cutting in half width-wise
2 cloves of garlic, crushed
1/4 - 1/3 cup veg oil
1/2 lb penne, cooked
1 head broccoli, florets only, very small
olive oil or EVOO
2 cloves of garlic, crushed
red wine vinegar
8 slices regular white bread
olive oil
1/3 block of cream cheese (low fat OK), softened
1 tsp garlic powder
1 tsp italian herbs
fresh mozzarella, sliced
fresh basil
2 roma tomatoes, sliced
balsamic vinegar
Parm cheese - the real stuff.
Place the 2 crushed garlic cloves in the veg oil and let sit for awhile. Season the chicken well with salt and pepper and let sit out til close to room temp.
Remove the crust from the bread and use a roller to flatten it. Use a basting brush to apply olive oil to both sides of the bread. Put one piece of bread in a muffin hole in your muffin pan. Mix the cream cheese, garlic powder and herbs. Divide this mixture evenly between the 8 muffin tins with bread in them. Bake this at 350ยบ for about 12 minutes or until well browned. Set aside.
Heat a large skillet over medium heat. Take out the garlic from your resting veg oil (throw that away, it's done its job) and add the oil (or part of it) to your pan. Cook the chicken until browned on both sides in the garlic oil. Set cooked chicken aside.
In another pan, add a couple tbsps of olive oil and 2 crushed garlic cloves. Cook the garlic over med-low heat until lightly browned. Remove the garlic and throw away. Add broccoli to the pan and increase to medium heat. Salt the broccoli. Sautee until browned. Deglaze the pan with a few good shakes of red wine vinegar and cook down slightly. Add the hot mixture to your waiting cooked penne and toss to coat, seasoning as needed.
Serve the chicken over the pasta and garnish with grated parm cheese (and chopped basil if you like).
Put a little slice of mozz in each tart. Add a leaf of basil. Top with a slice of tomato and salt that mater! Drizzle each tart with balsamic just before serving.
Thursday, June 21, 2012
Braised Oxtail "Swingin' Steak"
I know - the idea is off-putting - but beef tail is like the duck of the cow...fatty, full of flavor and tender as all get out.
2 oxtails, scored deeply to separate bones
2 yellow onions sliced
salt, pepper and garlic powder
red wine
soy sauce
4 bay leaves
Season the tails well with salt, pepper and garlic powder. Place in 9x13 baking pan. Cover with onions. Salt the onions. Add half a cup of red wine 1/8 cup soy sauce to the pan. Use water to fill pan til about half way up the meat.
Cover tightly with foil and bake at 350* for about 4 hours. Uncover, baste the meat and allow to brown.
Cool and pull off bones. Serve with rice or mashed potatoes and a vegetable.
You could also add BBQ seasoning or sauce and serve on rolls.
2 oxtails, scored deeply to separate bones
2 yellow onions sliced
salt, pepper and garlic powder
red wine
soy sauce
4 bay leaves
Season the tails well with salt, pepper and garlic powder. Place in 9x13 baking pan. Cover with onions. Salt the onions. Add half a cup of red wine 1/8 cup soy sauce to the pan. Use water to fill pan til about half way up the meat.
Cover tightly with foil and bake at 350* for about 4 hours. Uncover, baste the meat and allow to brown.
Cool and pull off bones. Serve with rice or mashed potatoes and a vegetable.
You could also add BBQ seasoning or sauce and serve on rolls.
Thursday, May 17, 2012
Bacon Potato Torte
This delish "potato pie" will please the whole family. Hearty and filling - easy gourmet! I serve this with a spring mix salad and vinaigrette.
4 slices of bacon, diced into lardons
3 sprigs fresh thyme
2/3 cup cream (heavy)
3 Idaho potatoes, peeled, quartered and sliced thinly
1/4 to 1/2 cup gruyere cheese
1 egg yolk with a little water (egg wash)
pie crusts
Preheat oven to 375*.
Cook the bacon in a small skillet until crispy. Drain and set aside.
Heat the cream in a small sauce pan with the thyme sprigs. Bring it to a simmer and remove from heat. Set aside.
Put pie crust in pie pan (deep dish). Prick the crust to avoid bubbling. Arrange half the potatoes, half the bacon in one layer. Repeat. Remove the thyme sprigs from the cream and pour the cream over the potatoes. You may need to add some cream to nearly cover the potatoes. Top with the cheese. Place the second crust on top of the pie, crimping the edges and slitting the center for steam to escape. Brush egg wash over the crust.
Bake, uncovered, for 1 hour. You will want a catch pan - tends to boil over. Let rest 10 to 15 minutes before serving.
4 slices of bacon, diced into lardons
3 sprigs fresh thyme
2/3 cup cream (heavy)
3 Idaho potatoes, peeled, quartered and sliced thinly
1/4 to 1/2 cup gruyere cheese
1 egg yolk with a little water (egg wash)
pie crusts
Preheat oven to 375*.
Cook the bacon in a small skillet until crispy. Drain and set aside.
Heat the cream in a small sauce pan with the thyme sprigs. Bring it to a simmer and remove from heat. Set aside.
Put pie crust in pie pan (deep dish). Prick the crust to avoid bubbling. Arrange half the potatoes, half the bacon in one layer. Repeat. Remove the thyme sprigs from the cream and pour the cream over the potatoes. You may need to add some cream to nearly cover the potatoes. Top with the cheese. Place the second crust on top of the pie, crimping the edges and slitting the center for steam to escape. Brush egg wash over the crust.
Bake, uncovered, for 1 hour. You will want a catch pan - tends to boil over. Let rest 10 to 15 minutes before serving.
Saturday, December 4, 2010
Creamy Deer Stroganoff over Egg Noodles
2 lb deer tenderloin (steaks, diamond cut)
1/2 cup flour
1/2 tsp salt
2+ tbsp oil
1 onion, diced
sliced mushrooms (optional)
1 can cream of mushroom soup
1 cup beef stock
1/2 cup sour cream
Heat skillet over med/high heat. Mix together flour and salt. Dredge tenderloins in flour. Put a couple tbsp of oil into hot pan, fry tenderloins til brown and set aside. *If using fresh mushrooms, sautee them BEFORE you fry the deer, remove and set aside.*
Add onions and stock to skillet, stir around with wisk to pick up all the love off the bottom of the pan. Bring to a simmer, cooking onions until soft. Add cream of mushroom soup & sour cream, stir to combine. Add mushrooms. Bring back up to heat, add tenderloins back in, cover and heat through.
I serve this over parslied egg noodles with a green veggie.
Save any leftover meat for lunch the next day - it's fabulous on toasted bread!
1/2 cup flour
1/2 tsp salt
2+ tbsp oil
1 onion, diced
sliced mushrooms (optional)
1 can cream of mushroom soup
1 cup beef stock
1/2 cup sour cream
Heat skillet over med/high heat. Mix together flour and salt. Dredge tenderloins in flour. Put a couple tbsp of oil into hot pan, fry tenderloins til brown and set aside. *If using fresh mushrooms, sautee them BEFORE you fry the deer, remove and set aside.*
Add onions and stock to skillet, stir around with wisk to pick up all the love off the bottom of the pan. Bring to a simmer, cooking onions until soft. Add cream of mushroom soup & sour cream, stir to combine. Add mushrooms. Bring back up to heat, add tenderloins back in, cover and heat through.
I serve this over parslied egg noodles with a green veggie.
Save any leftover meat for lunch the next day - it's fabulous on toasted bread!
Thursday, December 2, 2010
Broccoli 'N Cheese Soup
A classic "yum"...
1/2 cup butter
1 small onion, diced
1 head or 16 oz bag frozen broccoli (florets)
7 1/4 cups chicken stock
2 cups milk
1 tbsp garlic powder
1 lb Velveeta, cubed
2/3 cup corn starch
1 cup cold water
Melt butter in large stock pot. Add onion, sautee until translucent. Add broccoli (to speed things up, steam broccoli in the microwave). Add stock and milk. Bring to a boil. Add garlic powder and cheese, cook stirring often until cheese has melted. Stir corn starch into the cold water and pour slowly into the soup while stirring to avoid clumps. Return to a low boil, cook until thickened. Season to taste with salt and pepper.
I serve this with drop biscuits - add garlic and extra butter to your biscuits to make it even yummier!
1/2 cup butter
1 small onion, diced
1 head or 16 oz bag frozen broccoli (florets)
7 1/4 cups chicken stock
2 cups milk
1 tbsp garlic powder
1 lb Velveeta, cubed
2/3 cup corn starch
1 cup cold water
Melt butter in large stock pot. Add onion, sautee until translucent. Add broccoli (to speed things up, steam broccoli in the microwave). Add stock and milk. Bring to a boil. Add garlic powder and cheese, cook stirring often until cheese has melted. Stir corn starch into the cold water and pour slowly into the soup while stirring to avoid clumps. Return to a low boil, cook until thickened. Season to taste with salt and pepper.
I serve this with drop biscuits - add garlic and extra butter to your biscuits to make it even yummier!
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