Dirty (Food) Mags!

Check it:

I love food Magazines. They’re like dirty fantasy books for your tummy and your food-brain.

I look at every picture and swear to make all the recipes but i never make a single one. Not one. Never. I am the worst. i hate that.

But this time, circumstances changed. Firstly, this recipe for “French White Bean and Ham Stew” was super easy. And secondly, it was the first rainy Autumn day. Double Bonus Points.

Peasant food. One Pot. Autumn. Rainy day. Buttered Bread. I can’t even count the number of “wins!” in this sentence…

It made for a lovely Saturday lunch in between the Farmer’s Marketing and necessary Housework. My little brother came down from school to help us cause he can lift stuff. (like a spoon to his mouth) and brought a surprise pie. A Peach and Mascarpone Custard surprise pie. it was delicious.

You know what else is delicious? Gruyere cheese. got get cha some and put it all up in your bowl.

Enjoy the weather. Enjoy the soup. Enjoy eating it with goofy family peoples.






French White Bean and Ham Stew:

from FOOD&WINE magazine

2 smoked ham shanks (or one shank and one hock)

1/2 lbs. Dried Cannelini Beans

3 quarts water

3 medium red potatoes, cut into 1″ pieces

1 large leek, cut into 1″ pieces

1 celery rib, cut into 1″pieces

1 large carrot, cut into 1″ pieces

1 large parsnip, cut into 1″ pieces

1/2 lbs Savoy cabbage, cut very thinly

salt and freshly ground black pepper

Peasant Bread and buttter

2 cups shredded Gruyere cheese

1. in a large pot, bring smoked ham shank and beans and water to a coil. cover and simmer over low heat for 1 hour. add all the veggies and a 1/2 tsp of salt. Cover and let stew for another hour

2. take out  ham shanks. Remove all the skin, fat, and bone, and chop  meat into bite size pieces. uncover and stew for another 45 minutes. Season with pepper.

Ladle into oven proof bowls. top with a piece of bread and gruyere cheese and put it beneath the broiler for 4 minutes or until golden brown. serve immediately

you can also skip the broiler step, add the cheese, butter your bread or “soup sponge” and attack! (this was my preference)

Sere with a Bright Juicy Beaujolais. I had a 2009 George Debeouf.

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