ginger world soup

We adapted an earlier recipe into what you see below, and while it can literally include anything you'd like, this version was so good we wanted to capture it so we could make it again.

Ham, Mushroom and Ginger Soup

1 package dried mushrooms (we used maitake, but anything should work)
4 cups nearly boiling water
1 onion, diced
3 links hot italian sausage
3 links sweet italian sausage
A 1-inch piece of fresh ginger, peeled and diced finely
3 tbsp soy sauce
1 teaspoon sugar
1 teaspoon corn starch
6 cups homemade ham broth
1 cup diced ham
1/2 package sliced shittake mushrooms
1 bunch of bok choy, cut into bite-sized pieces
sichuan pepper
2 tbsp olive oil
1 tsp sesame oil
sesame seeds

Bring the 4 cups of water nearly to a boil. Soak the dried mushrooms in the boiled water for 20-30 minutes.

While the mushrooms are soaking, mix the soy, sugar, salt and corn starch in a large bowl. Make sure there are no corn starch lumps. Add the ham, shittakes and ginger to the bowl, toss to coat with the marinade, and set aside.

Heat the olive oil and sesame oil in a stockpot. Dice the onion and add to the oil. Add sichuan pepper to taste. Cook until the onions have softened but not browned. Remove the sausage meat from the casing and add to the pot. Heat until cooked through.

When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thin. Add the mushrooms into the bowl with the ham and ginger. Pour the soaking water though a fine-meshed sieve lined with a paper towel back into the cooking pot.

Put the ham and mushroom mixture, and the 6 cups of ham broth into the pot and bring to a boil. Add chopped bok choy. Lower the heat to a simmer and cook gently for 15 minutes. Sprinkle with sesame seeds and serve hot. 

grill-ades

For the first time in all our years of cooking we finally have a dutch oven and I couldn't be enjoying it more. It (along with all of our new kitchen implements) are making it so that I can't wait to cook again. The meals I'm making take a whole lot longer, it seems, but I don't care because I'm enjoying the process just as much as the result. I swear this meal took more than 4 hours to make, but that also included a run to the store for forgotten tomatoes and a phone break. Regardless of the time it took, the result was well worth it.

For this we used a fresh ham steak from the farm share - a cut I never have any idea what to do with and have dreaded getting each month. But now I'll know exactly what to do with it the next time I see it.

1 - 2 pounds fresh ham steak (or veal or beef top round) cut into 2 to 3-inch pieces
2-3 tablespoons cajun seasoning
1/2 cup potato starch, for dredging
6 tablespoons olive oil
2 tablespoons butter
2 cups chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
1 pound crimini mushrooms, brushed cleaned and quartered
1 tablespoon minced garlic
3/4 cup dry red wine
3 cups veal/beef stock
1 can of whole peeled tomatoes, chopped
2 bay leaves
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

Lay the meat pieces a few at a time between sheets of cling wrap or parchment paper. Using a meat mallet, pound the meat to tenderize and break up some of the connective tissue. Season the meat pieces with 2 tablespoons of cajun seasoning and dredge in the potato starch.

Preheat the oven to 350 degrees F.

Heat a large dutch oven over medium-high heat. Once the pan is hot add 2 tablespoons of oil in the pan and brown the meat, working in batches and adding more oil as necessary. Do not overcrowd the pan with the meat. Cook the meat for about 2-3 minutes on each side, or until golden brown. As the meat is browned, transfer to a large plate and set aside until you have cooked all of it.

Add the butter to the pan and, when melted, add the onions, celery, peppers and mushrooms. Cook the vegetables, stirring often, until softened, about 8 to 10 minutes. Add the garlic to the pan and cook for 1 minute. Pour the red wine to the pan and scrape the bottom of the pot with a spoon to remove any browned bits that may have formed on the bottom.

Add the veal stock, tomatoes, bay leaves, thyme, salt, cayenne and black peppers to the pan and bring to a boil. Return the meat to the pan and reduce the heat to a simmer. Place a lid on the pan and place in the oven. Allow the meat to cook, stirring occasionally to prevent sticking, for 2 hours, or until the meat is fork tender.

Recipe adapted from the Food Network

fast food awesomeness at home

No, not that kind of fast food. I'm talking about the kind of home cooking that can be on the table in 20 minutes. Now I don't mind "slow food," but there are nights when I just need to Eat. Right. Now. This isn't so much a recipe as the right combo of delicious fastness. Lots of flavor and everything is ready at essentially the same time.

Ham steak
Frozen corn
Potatoes

Throw the ham on the stovetop in a little butter. Microwave the potatoes. Microwave the corn. Plate!

Lookythere, a post as quick as the meal!