In trying to mix it up, I decided to try a soup recipe next. Most of the soup recipes in the book have some difficult to find ingredients but this one seemed to be one I could pull off. Escarole is a form of endive and while I couldn't locate escarole, I did find endive at my local store so I used this instead. I am quickly learning that many of these recipes involve several steps ahead of the time you actually want to make the dish. I am realizing the book is easy to follow but likely not for a "decide what's for dinner at six pm" kind of person. The first step in this recipe involved soaking the beans overnight. I wasn't sure what "heirloom" bean meant and the recipe indicated any type of white bean so that's what I used.
After soaking overnight, I cooked the beans over a slow simmer with leeks, carrots, herb bouquet, and onions.
I also had to pick up a ham hock to make the broth which also consisted of chicken stock, leeks, carrots, and onions.
Now, you would think I would be way skilled with a ham hock being that I am from Georgia, but I have actually never bought a ham hock, cooked a ham hock, and I dang sure haven't tried to cut the meat out of a cooked ham hock as the recipe instructed! I did the best I could...although the the ham hock was greasy and tough once cooked. I'm not sure what part of a hog the "hock" is from and I don't think I want to google it to find out. We will leave that as a mystery....but I will see there were some very interesting parts of a pig in the basket with the ham hock at the supermarket and we'll leave it at that...
After getting the broth ready, I added the beans and then stirred in the escarole/endive. The soup turned out to be pretty good for a cold fall night. It was very flavorful but a little on the salty side. The broth called for a "generous" helping of salt so I may have gotten carried away. Here is what the finished dish looked like:
Next up is that buttermilk fried chicken recipe I have been promising...maybe the fridge won't go out this time!
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