Month: December 2008

Ham and Bean Soup

This soup is a favorite in the winter time and a great way to use the leftovers from our Bourbon Glazed Ham recipe.  We like to use the quick-soak method but you can soak the beans overnight if you prefer.  Don’t forget the corn bread, it goes perfectly with this soup!

Ham and Bean Soup

1 pound dry Great Northern beans
8 cups water
1/2 teaspoon salt
1 ham hock
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1/2 teaspoon ground white pepper

Directions
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.

After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.

Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

French Baguettes

I started baking bread a few years ago & have become hooked.  It’s amazing how small changes in ingredients, technique and even weather can effect the finished product.  This recipe yields 3-4 loaves depending on how you divide the dough.  Leftover bread can be frozen for breadcrumbs and day-old Baguettes can be used for french toast!

French Baguettes

1 package active dry yeast
1 teaspoon sugar
1 1/2 cups warm water
2 teaspoons salt
3 1/2 cups bread flour, plus more for dusting
Cornmeal, for dusting
Egg or Milk, for brushing

In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let stand until foamy, about 5 minutes.

Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been incorporated and the dough forms a ball. Continue to mix at the lowest speed until the dough has become a sticky ball and pulls away from the sides of the bowl; about 4 to 5 minutes.

Dust the counter lightly with flour. Knead the dough by hand for a minute and form into a ball. Transfer the dough to a bowl, cover tightly with plastic wrap, and let it sit in a warm spot for 2 hours to rise.

To form the baguettes: Cut the dough into 4 equal pieces. Press each piece of dough into a rectangle and fold the long sides up into the middle. Roll each into a log, taking care to close the seam. Taper the ends by gently rolling it back and forth. Lay the dough on a perforated baguette pan (or a sheet pan that is dusted with cornmeal) and cover with a towel. Let the baguettes rise for another 2 hours.

Preheat the oven to 400 degrees F.

With a lame (bread slashing tool) or a very sharp knife, make 4 or 5 diagonal slashes across the top of each loaf. Brush the tops of the loaves with egg (or milk). Bake for 40 minutes, until the bread is golden brown. Cool on a wire rack.