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. 

quick 4 ham gumbo

While trying to use up a bunch of stuff in our freezer I created a delicious gumbo out of all of the ham products we had.

Ingredients:
homemade ham broth
1 cup of chopped tasso ham
4 links andouille sausage, sliced
1 link linguica, sliced
1 onion, chopped
1 bag of frozen okra

Heat the ham broth in a separate pan until boiling. Put a tablespoon of butter and a tablespoon of oil in the stew-pot. Sweat the onions and then add the tasso to the pot. Cook until the bottom of the pot begins to brown. (If possible turn off the pan and let the bottom get really brown without burning.) Add the andouille and linguica and cook for 5 minutes. Add the boiling broth. Cook for 5 minutes. Add the okra and heat until cooked through or until it just begins to boil.

Eat deliciousness.