Fresh & Honest Ham Hock and Heirloom Bean Soup
This is a richly flavoured soup that I recommend spicing up with chili pepper. The spice brings out the ham’s smoky flavour that much more. But, of course, the spice-intolerant among us can easily omit it.
Cover the beans by two times in water and soak overnight.
Drain the beans and put in a pot of water and cook until three-quarters of the way done. Drain and cool.
In a large pot, sauté the chili, carrot, celery and onion in olive oil over medium-high heat until tender.
Add the tomatoes and sauté for five minutes, stirring to prevent burning.
Pour the stock over the vegetables, add the meat and beans, and simmer until the beans are tender.
Add the greens and cook for 10 minutes.
Season with salt and pepper and serve.
**I make this with chicken stock all the time. It’s not as good, but in a pinch, it’s fabulou
Ham-Hock Stock
Makes 4 to 6 cups
Ingredients:
2 pounds smoked ham hocks
¼ cup carrots, chopped
¼ cup celery, chopped
¼ cup onion, chopped
1 hot pepper
1 sprig fresh thyme
2 bay leaves
8 cups of water
Directions:
Place all the ingredients into a large saucepan and bring to a boil.
Reduce heat to a simmer, cover and cook six to eight hours.
Remove from heat and strain using a fine strainer.
Cool immediately for later use.
Stephanie Dickison
Not only do I review restaurants and write about food for a living, but I’m spend much of my “free” time cooking, shopping for ingredients and basically thinking about what I’m going to make next. I figure if I’m thinking about this stuff, someone out there must be too. I can’t be the only one questioning whether next time I make roast lime chicken, I should finish it with grains of paradise or pepitas. Whether it is writing a restaurant review, chef profile, or a column about everything from asparagus to zinfandel, I am up for the challenge. After running my own catering business and creating original recipes and menus, and spending as much time in restaurants and cooking classes, I am ready to tackle any topic – how to make perfect eggs Benedict every time, the gadget that will change your life, and raw food – will it ever catch on? I am passionate about fresh food, local and international cuisines and anything that James Beard said, wrote or made. I bring that same passion to my food writing. A good portion of my book, The 30-Second Commute (ECW Press, 2009), is dedicated to my experiences in restaurants and with chefs. I am constantly asked about this in particular, so my goal was to answer those questions that you might have. Read all about what I’ve got to say about today’s menus – Will mini sliders continue to wow the crowd? Is shrimp still the top-selling appetizer choice? Should you offer 3 or 10 desserts? I have spent much of my career writing with one hand and eating or stirring a pot with the other. This is the life.