A bowl of split pea soup garnished with crispy bacon.
Last Saturday, we bought a smoked pork shoulder. We were told that a great way to prepare it was to boil it for 2.5 - 3 hours to draw out the excess salt. So we gave it a go, and boiled it all afternoon. We have proceeded to eat off that one piece of meat ever since. It has inspired us to look for other cuts of meats that we can stretch just as far in future weeks. Do you have any suggestions?
Something we noticed shopping at the grocery store was that it was really hard to tell what season it was. They had artichokes and plantains on sale in February! We decided to go for it since all of the vegetables came from somewhere else anyways. Hopefully this week, we will be able to make it to the farmers market and get back on track with our seasonal foods.
Meal 1 - We were inspired by our trip to England to have some ham and eggs for dinner with a side of plantains and a big salad (it didn't make the photo).
Meal 2 - Ham with artichoke and salad. I know it looks more like an Easter dinner than one in February, but all the vegetables came from another quadrant of the world, and the artichokes were on sale...
Meal 3 - Breakfast of eggs, ham and plantains. I had never had plantains before living in NYC and this week was my first time making them at home. They are pretty low on the glycemic index and inexpensive.
Meal 4 and 5 - Split pea soup is such a satisfying winter meal. Please see below for the recipe.
Meal 6 - Some ham and swiss sandwiches with salad. I didn't take a photo.
Split Pea Soup Inspired by Burnt Offerings' on Food 52
1/2 lb bacon, sliced into lardons
4 carrots, diced
4 ribs of celery, diced
1 large onion, diced
1/2 t sage
1/2 t thyme
1 t rosemary
3 bay leaves
1 lb dried split peas
2 lb smoked ham hock (or this time I used the shoulder joint and the remaining meat)
8 C water or chicken stock
Place a Dutch oven over medium low heat, and add the bacon. Once the bacon is crispy, remove from the pan and set aside for garnish. Add the carrots, celery and onion to the pan and cook for 15 minutes (or until tender). Add the sage, thyme, rosemary and bay leaves and stir to combine. Spread the peas out on a cookie sheet and check for stones. Remove any stones and add to the pot. Nestle the ham hock or pork shoulder into the peas and vegetables, and add the water or chicken stock. Bring to a simmer and lower heat. Cook for about 2.5 hours. Remove the ham hock or pork shoulder, let cool, remove the meat and chop into bite size pieces. Add the meat back into the pot. It is ready to enjoy. Dish up and garnish with the bacon.
* I only have 1 cup glass measuring cups and I didn't want to have to measure out 8 cups of water with them, so I thought of using our coffee pot carafe. Each "cup" on the coffee maker is 6 ounces, so just under 11 cups= 64 ounces, or 8 cups. Thought I'd pass my tip along.
This post is part of Simple Lives Thursday, Full Plate Thursday, Frugal Food Thursday, Alphabe-Thursday, and Sunday Night Soup Night.