running with tweezers

sweet memories & an equally sweet giveaway!

2010-02-09T12:42:19-08:00

On a recent weekend away to the mountains of North Georgia - a trip celebrating friends and some birthdays - the weather gave us every reason to stay in, cook and do mostly nothing. Forced relaxation is sometimes necessary, you know? The dusting of snow was picturesque as we went into town to the local gourmet shops for provisions for our weekend. Locally raised steaks, Logan Turnpike cornmeal pancake mix, a mostly-successful gnocchi recipe and some vino. It was all very delicious. However, for me, the star of the show was this cake. Go ahead and say thanks to Krissy for the recipe - I sure did.

I love recipes like this: I've called them the "mom-n-em" recipes. Passed down a generation or two, they sometimes have thorough instructions. More often than not, it's a list of ingredients with some loose guidelines. This cake is possibly the best chocolate cake I've ever had - high praise from someone who really isn't a chocolate eater. It also made the member of the group that doesn't eat cake quietly swoon. There's nothing particularly fancy - it's a chocolate sheet cake. However, it's the crunch between the frosting and the cake that's the kicker - a tiny bit of tooth in between two decadent layers. Imagine bits of Whatchamacalit candy bar crunch wedged between moist cake and creamy frosting.

This is also the first recipe I've jotted down in what is my new current obsession - the Moleskine Passions Recipe Journal. It's chic, compact and concise. Everything that you expect a Moleskine to be...but food focused. I am giving one of these puppies away to one lucky reader. All you have to do is leave a comment on this post answering the question - "What is your favorite cake?". One winner will be chosen randomly at 12 pm EST on Saturday, February 14th. Please make sure you leave your name & contact info in your comment so I can let you know if you won!

Nana's Chocolate Sheet Cake

For the Cake:

2 cups sugar
2 cups flour
1/2 tsp salt
1/2 cup butter
1 cup water
3 Tbsp cocoa powder
2 eggs
1 tsp baking soda dissolved in 1/2 cup buttermilk
1 tsp vanilla

Fudge Glaze:

1/2 cup butter
2 cups sugar
dash of salt
1/3 cup cocoa
1/2 cup milk
1 tbsp. vanilla

Chocolate Buttercream:

1/2 cup butter
2/3 cup cocoa
16 oz powdered sugar
1/8 tsp salt
1 tsp vanilla
3-5 Tbsp milk

- For The Cake: Combine the sugar, flour and salt; set aside. Over medium heat; bring the butter, water and cocoa to a boil and pour over the flour mixture. With a wooden spoon mix in the eggs, milk and vanilla. Pour into a greased jellyroll pan and bake at 350 for about 40 minutes (or until cake tests done.) Make sure you prepare the glaze during the last few minutes of baking so you can pour the glaze over the cake while it is hot!

- For the glaze, combine all the ingredients except for the vanilla over medium heat and bring to a boil. Count to about 80-100, take it off the heat and stir in the vanilla until thickened. Pour over the hot cake and let set until glossy and hard. Allow the cake to cool COMPLETELY before you frost - this is key. Top with buttercream frosting after it is cool.

- For the Frosting: Cream butter. Mix cocoa and powdered sugar together. Add to creamed butter and add vanilla. Gradually add your milk one tablespoon at a time until frosting is at desired consistency - it may take an extra tablespoon depending on how you like your frosting.

clean and simple

2010-02-02T18:30:23-08:00

Beautifully tender but textured greens. Crunchy, crisp apples. Nutty, toothsome quinoa. Creamy, tart goat cheese. All enveloped in a tangy, sweet, sharp dressing. It's the stuff of dreams. My dreams, at least. It's the most incredible salad. I know, I know I say a lot. This time...I mean it. It's the most beautifully balanced mix of textures and flavors I've come across in a really long time.

It's also based on a recipe posted to one of my new favorite food blogs, Green Kitchen Stories. The product of a couple in Sweden - who have another project coming in the way of a new addition to their family - it's such a breath of blog fresh air. Gorgeous, unpretentious photos of recipes that are chock full of lots of good-for-you things. Looking at the photos made me feel good...as did eating their food.

I added a bit of horseradish to my recipe to give a little nose-burning zip to counter-act the dense greens and the crisp apple. Speaking of greens, I used a beautiful mix of kale grown by Crystal Organic Farm here in Atlanta. The greens are just tender enough to be usable for salad without blanching or flashing. The honey adds just the thing to tie everything together. Make sure you add it to your dressing.

Black Quinoa & Kale Salad - serves 2 as a large salad - based on original recipe found here at Green Kitchen Stories

4 handfuls kale mixture or 4 large leaves of kale/borecole, rinsed, drained & tough stems removed
2 small Gala apples, rinsed and chopped
1 cup black quinoa, rinsed and picked through
2 ounces good quality goat cheese
3 tablespoons excellent quality extra virgin olive oil
juice and zest of one lemon
1/4 teaspoon good quality prepared horseradish
1 tsp. good quality dijon mustard
1 tsp. good quality honey
sea salt and fresh ground pepper to taste

To cook the quinoa: Rinse quinoa thoroughly and allow to drain. Place 1 cup dry quinoa and 1 1/2 cup water in a saucepan and cook until cooked but not mushy - this was about 20 minutes for me. I would imagine it depends on the age/freshness of your quinoa. If it absorbs the liquid before it gets tender to your liking, add more liquid and continue cooking. Drain excess water and allow to cool.

For the salad: Remove the tough stems from your kale. I used a lovely kale mix from a local farm-stand. If you're using large kale leaves, make sure the tough ribs are gone. Roughly chop the kale into bite sized pieces. Mix in chopped apples. Set aside.

For the dressing: Whisk together the olive oil, lemon juice and zest, horseradish, mustard, and honey. Taste and add salt & pepper as needed.

To assemble: Toss cooled, cooked quinoa in the dressing. Add dressed quinoa mixture to the kale & apples. Place on individual plates or large serving platter. Crumble goat cheese on top of salad & serve immediately.

not perfect but just right

2010-01-31T17:09:10-08:00

So on Friday, I had all these berries leftover from a photo shoot that were going to waste in the fridge. At the sweet's request, I took to the internet and found a recipe for a basic, yummy sounding recipe. Sure enough, it came together in a flash & went in the oven. Cobbler is something I love dearly but never think to make for myself...so this was quite a treat, despite its simplicity. I knew I had to share it with you

I took about 30 shots of this darned delicious cobbler before I took an extra spoonful out...trying to show more of the inside. After all, it's not about what's on the outside - cobbler is all about the sexy, mixed-together fruit inside. So sitting on my auxiliary dish was the rejected spoonful - all golden, mashed together and randomly delicious looking. I took a shot or two, brushed the goop off the top to show the crust, and snapped away.

I'm in love with this shot. It's everything cobblers...desserts...food in general should be. Delicious. Inviting. Unintimidating. It's definitely not perfect but for me, it's just right.

Strawberry - Blueberry Cobbler - original recipe found here

6 cups fresh strawberries - rinsed and drained, tops removed and cut into halves
1 1/2 cups fresh blueberries - rinsed and drained
1/3 cup sugar
3 tbsp. cornstarch
2 cups of flour
1 stick of chilled butter
1/4 cup sugar
1 tsp. baking soda
2 tsp. baking powder
1 cup skim milk

- Preheat your oven to 350. Mix the berries with the first 1/3 cup sugar and cornstarch. Allow to sit while you make your topping batter

- Mix the flour, chilled butter, 1/4 cup sugar, baking soda, baking powder with your hands, pastry cutter or in food processor until just combined - it will have a chunky pebble like texture. Slowly add in the milk until it forms a dough. You don't want to overwork the dough - just mix until combined.

- Spread berry mixture into your baking pan - this filled a deep pie pan for me. Drop dough mixture over berries randomly but in a layer so that it covers the fruit. Bake in oven until the crust is golden brown and the fruit is bubbling on the sides - this took about 35 minutes in my oven. Serve warm alone or with whipped cream or ice cream.

missing Mo

2010-01-28T14:11:03-08:00

How do you turn to writing to make sense of something when the event itself is completely senseless? Without any rhyme or reason. So far beyond your comprehension that no words fit the bill - no matter how hard to hold my breath and hope they come out.

I've started this post in my head every day for weeks. I'm sitting here today with tightness in my chest and some tears welling up...fighting to tell you about my friend Maureen Allaben. We met through work - I assisted her when I first started styling. As both of our careers grew, we would work on jobs together as a team. If I was booked on a shoot and couldn't take another job, Maureen is the person I recommended - and vice versa. Our busy schedules kept us from seeing each other as often as we both would have liked - I saw her in December while out at lunch. We kept in touch and spoke often - calling one another to ask for tips or trade styling secrets, industry gossip or stories about our (frighteningly similar) families.

Maureen was killed in what can only be considered an episode of domestic violence the first week of January. The specifics of what happened are unclear to those outside her family. I know enough to know that what happened to her was unexpected - I spoke with her the Sunday she went missing - to everyone. The rest...I can't think of. It breaks my heart to imagine something like that happening to someone so wonderful. There will never be an explanation for it. Never. For the rest of the details, I'll remain unclear.

What I can soundly say is that the gifts that Maureen brought to the world are - and will continue to be - sorely missed. Insanely creative, brazenly smart, wickedly funny - Maureen had a laugh that was just infectious. Her talent and presence filled up a room...and she could rock a short and sassy haircut like no one I've ever met. There was nothing that Maureen couldn't do...and if she didn't know how to do it, she learned. She was also fiercely devoted to her two children who have now lost both of their parents in this senseless tragedy.

So I sit here...pouring my heart out to this blog as I've done many times...on the day of her memorial service...with just one wish. I can only hope for peace and healing for Maureen, her sister & the rest of her family, her colleagues and friends. That wish is amplified tenfold for her two children. Let them know that their mother was such a strong force in the world. She made a positive impact on everyone she met and I just wish for that positivity to surround them as they go through this journey of growing up, learning and healing.

We miss you, Mo. <3

The photo in this post was taken by Evan Bartleson, a photographer and friend of Maureen's. I love this shot - it shows Maureen in her element: working on some wacky, challenging project and loving every minute of it. Also shown in the photo is her assistant Camille, who she always spoke so very highly of. Thanks you for letting me use this photo.

well dressed

2010-01-27T08:46:05-08:00

Picking a favorite salad, for me, is like picking a favorite child. While I love so many of them, making one really special...really unique...is a tall order. Currently, I'm having a gastronomic love affair with one particular salad at an Atlanta restaurant called Bocado. Delicate young greens dressed in homemade buttermilk dressing then topped with goat cheese and dried cranberries. Having the opportunity to eat this salad makes me swoon - I ordered one for Helen to try when we dined there during her trip to Atlanta.

This constant craving crossed paths with my newly acquired copy of Ad Hoc by Thomas Keller. Spying his recipe for buttermilk dressing, I decided to merge the two for my own at-home recipe for this incredible salad. My batch of dressing had more herbs and more buttermilk than called for in the recipe, as well as more lemon and a pinch of heat - feel free to tweak it to your taste. Adding more buttermilk allows for a thinner dressing as to not weigh down the beautiful salad mix. I've replaced the dried cranberries with tarter dried cherries. Topped with crumbles of creamy goat cheese and some dill fronds (which I absolutely hate but somehow love in this salad), it's the most perfectly balanced, gentle yet flavorful salad I've had in a long time.

Young Field Green & Herb Salad with Dried Cherries, Goat Cheese and Buttermilk Dressing - makes two large salads

1 bag pre-washed field green mix or two large handfuls of loose spring mix
2 ounces creamy, soft goat cheese
1/2 cup dried cherries (substitute dried cranberries if you prefer)
1/4 cup snipped fresh dill fronds
1/2 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
juice and zest of one lemon
2 tablespoons chopped fresh flat leaf parsley
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh chives
pinch (1/8 teaspoon) dried red chili flakes
sea salt and fresh ground pepper, to taste

- For the dressing: Combine buttermilk, sour cream, mayonnaise, lemon zest, lemon juice, chopped parsley, chopped mint, chopped chives, chili flakes together in a large mixing bowl or blender. Whisk by hand or pulse together until well mixed. Give it a taste at this point and add salt & pepper as you see fit. This makes far more dressing than you'll need for your salad so store the remainder in a glass storage jar with a tightly fitting lid to enjoy later.

- To assemble the salad: Wash and allow greens to dry thoroughly. Toss lettuces in about 4 tablespoons of your dressing - add more if so choose. Crumble your goat cheese into the lettuce mixture and gently toss. Add cherries and dill fronds and give it one more gentle - but thorough - mix. Serve immediately.

palate cleanser

2010-01-25T17:21:57-08:00

As you can see from my recent posts, it's been a sugar rush lately. The fun didn't stop with Sugar Coma, though. When I realized that so many people were in a tizzy about Helen's visit, I thought it might be a great opportunity for a handful of folks to have some one-on-one time with Helen in the kitchen and her famous macaron technique. I helped organize an intimate macaron workshop and it was an absolute blast. I'll be posting more about the workshop in my next post.

To make sure that the attendees ate something besides sugar over the course of the weekend, we put out a light lunch spread. I whipped up a dish of this and, not to toot my own horn, it was a smash hit. Quite the palate cleanser during a weekend of sweet indulgences. I've had several people ask/tweet/email me as to whether I'd be sharing this recipe on the blog...so I've happily obliged.

I love the combination of zucchini and mint and red chili flakes -it's a great contrast of flavors & textures. Add some lemon and a sprinkle of feta cheese and you'll swoon. The orzo couldn't be easier to prepare - the final dish comes together in about 15 minutes. You can adjust the ratios to your liking - more or less veg, amp up the red chili flakes, less or more acid. All up to you. Just don't skimp on the mint. It ties the whole dish together, really.

Minted Orzo Salad - serves 4 as a large side dish

1 cups uncooked orzo
1 tablespoon good quality extra virgin olive oil
juice and zest of one lemon
1 small zucchini - cut into small dice
1 small yellow squash - cut into small dice
pinch (1/8 teaspoon) dried red chili flakes
1/4 cup mint - between 14-16 large mint leaves cut into a chiffonade
2 ounces good quality feta cheese - crumbled. You could also use goat cheese or ricotta salata, if you'd like
small whole mint leaves for garnish, optional

- Cook orzo according to package directions - this should take between 7-9 minutes. When you pour the orzo into the boiling water, give it a quick stir to keep them from getting stuck together while cooking. When al dente, drain and rinse with cool water to stop cooking. Allow to drain completely.

- While orzo is cooking and draining, combine diced squash, lemon juice, lemon zest, olive oil, red chili flakes, and chopped mint in a large mixing bowl. Add thoroughly drained & cooled orzo to the veggie mixture. Gently crumble your feta cheese into the orzo and stir carefully not to break up feta too much. Taste your salad at this point and add salt & pepper to taste - the salt level will depend on how salty your feta cheese is.

- At this point, you can serve this dish room temperature. You can also chill it for an hour or up to overnight. Before serving, give your salad mixture a good but delicate stir and sprinkle your mint leaf garnish on top (if using).

sugar coma

2010-01-24T14:31:24-08:00

Pardon the delay in getting this post done - I've been, quite literally, in a Sugar Coma. I came back from NYC with such quickness to see my dear friend Helen and attend what is already the event of 2010 here in Atlanta: Sugar Coma - a chauffeured tour of sweeteries and bakeries put together by ultra fabulous The Broke Socialite. Helen was in town acting as the "Sugar Mama" of the tour - visiting with attendees and talking about her life as blogger/pastry chef/photographer extraordinaire. It was quite a treat to spend part of the day with her and to meet all the chefs, restaurant owners and fellow bloggers (like Bakerella!) that were on the tour with me.

The afternoon started at Le Fais Do-Do, a multi use event facility on the super-trendy West-side of Atlanta. One of the large ballrooms was set in gorgeous tables for us to have some lunch before we took off on our tour. The savory lunch from Black Tie BBQ was just the thing we needed before the sugar shock set in.

After lunch, we loaded up in super-swanky 2010 Cadillac (our transportation sponsor) SRX's and took off...but not before we got our first sweet treat of the day. Love N' Cupcakes, who is launching Atlanta's first mobile cupcake truck - soon to be showing up in spots all over town - brought us cupcakes in to-go boxes so we didn't have to stand in the rain to get our sugar fix. I had a lemon cupcake that was delish - as you can see from the photo, the HoHo flavor wasn't too shabby either.

Next, we got to get a sneak peek at the new space that West-side classic West Egg Cafe is moving into. Those who live on that side of town are in for a treat - what a cool and creatively decorated space. Chef Patric Bell's cupcakes are the stuff of legend - his red velvet cupcakes make folks swoon. There were also coca-cola and black bottom cupcakes for us to try. That black bottom cupcake, which I ate too fast to take a photo of, was one of my favorite sweets of the day.

A new addition to the bakery scene here in Atlanta, Bakeshop, really outdid themselves. Tables and tables of one of everything they make allowed us to nosh, take photos and really get a feel for what Bakeshop is all about. While we were there for all things sweet, they have a great menu of salads and sandwiches, as well. Each guest was also sent home with a loaf of chocolate raisin panettone to enjoy later.

For those who don't live in Atlanta, the doughnuts in this photo have created a foodie buzz and cult-like following that isn't often seen in this town. They're Sublime Doughnuts - a very fitting name. All flavors are delicious - I'm partial to any of the A-Town varieties. Their inclusion on our Sugar Coma tour had everyone buzzing.

We had our doughnut fix at Noon Midtown, who now carries Sublime Doughnuts during the week. I was super excited to make a stop at Noon - my schedule hadn't allowed me to have lunch there yet. The space is stunningly designed - I felt so calm and relaxed while I was there. They have an extensive lunch menu and specials during the week. You can follow them on Twitter where they conveniently announce those specials. The pairing of their Mexican spiced hot chocolate with the doughnuts made me dreamily sigh.

Our final stop on the tour was Little Cake Bakery, an adorable cupcakery in Buckhead. It's tucked away off Roswell Road and - without the Sugar Coma tour - I probably wouldn't have known it was there. They smartly sent us home with 4-pack boxes of cupcakes so we could enjoy them when we weren't so full and suffering sugar fatigue. The frosting shots were swooned over by everyone - I can't believe no one I know had thought of doing that before. Most people think the cake is a vehicle for the frosting, right?

Everyone was also gifted with a KILLER swag bag, which was put together by various sponsors and The Broke Socialite. Included as one of the goodies was a Sugah candle from Low Country Luxe - I gave one of these beauties away in my Menu For Hope prize. There were also heirloom recipe cards from IceMilk Aprons, cookies from The Cookie Studio and yummy baked goodies from Scratch.

I'm so glad I got to share this event with you - it was truly like no other food event I've ever been a part of. It was also a very sweet treat to meet all the great folks that experienced Sugar Coma with me. Thank you to everyone who took part in organizing this and giving us a taste of all the sweet stuff Atlanta has to offer!

It's a good thing.

2010-01-22T09:42:40-08:00

"They say life's what happens when you're busy making other plans. But sometimes in New York, life is what happens when you're waiting for a table."

Yep. That's Martha Stewart, in case the giant letters on the television weren't clear enough to make out...or if you've been in a maximum security prison and haven't had any media exposure for the last 20 years. It was so very difficult not to post about my trip to NYC before we left but I wanted to sort of keep it to myself until it happened - I guess I was trying not to jinx anything! New York is a town that scares the crap out of me for the first 30 minutes I'm there but after that...it feels like a favorite pair of (comfortable) shoes. Welcome back.

A group of bloggers from Atlanta were invited to attend Martha's Blogger Show. I made the whirlwind trip with my girls Shameeka from The Broke Socialite, Ashley of IceMilk Aprons, and Atlanta publicist Laura Scholz. While my 15 seconds of fame was thwarted - I was asked to talk to Martha about my blog but the show ran long - we had an incredible time. It was a real treat seeing the bloggers on the show - Pim from Chez Pim did a killer pad thai segment on the show as well as gave away copies of her new book.

That's Joey Kola - he does an incredible job getting everyone hyped up for the show. It was also great to meet some bloggers I've gotten to know through Twitter and Facebook like Andrea and Kamran (whose blog is just so lovely). I also got to sit next to Ashley from Not With Salt - too bad we couldn't really talk during the show!

In typical Tami traveling style, I stayed an extra day to try and squeeze in as much walking, eating and visiting as I could in 24 hours. My friend Michael and I had a post-Martha celebratory meal at Motorino in Williamsburg. The pizza wars are in full effect here in Atlanta and I was tipped off about Motorino by fellow Atlanta foodie Melissa Libby. It was everything I had hoped for and more: perfect crust, great charring, beautifully simple toppings - I had the brussels sprout and pancetta pie. Such a charming place and a gourmet dining steal.

Another stop on our foodie tour day really found a place in my heart. Brooklyn spot Building on Bond is truly one of the coolest little joints I've ever seen. Incredible interior, DIY decorating, vintage fixtures - all the while serving food, coffee, and cocktails with no attitude or special effects. We sipped wine out of vintage juice glasses and spoke to one of the owners for a few hours. No website that I can find (!!!) but they have a Twitter account.

I've struggled to find words worthy of describing this tuna tartare I ate at adorable Brooklyn restaurant Jolie. I should clarify - the tuna tartare I ate TWICE at Jolie in Brooklyn. Did I mention I was there for two days? The most sublimely soft and buttery tuna, perfectly dressed with shallot and citrus and topped with beautiful greens tossed in a heavenly x 100 truffle vinaigrette. My version of heaven in a dish. The guys that work behind the bar are just adorable, as well - so funny and personable. I felt at home instantly. I just can't stop thinking about this place or this plate.

I also had a fantastically divine meal at The Vanderbilt. It was easily the meal of the trip. Plate after incredible plate showed up at our table. I had long since dropped off the camera so no photos to share with you but the highlights were: blistered Shishito peppers with chili salt, the chicken liver mousse, and the most INSANELY delicious pickled and fresh fennel salad. I've been daydreaming about it and will for sure be making it for my blog, fear not.

My brisk trip to NYC was an incredible, breathtaking reset to a year that started off a little rocky. I'm so thankful to have had the opportunity to share that experience with my friends and fellow bloggers. It was also quite a treat to see Michael and Kate and eat our way around Brooklyn - I now see why there is little need to go into Manhattan. Everything about Brooklyn that I saw was pretty delicious. I'll be posting all of my photos to a NYC Flickr set throughout the weekend.

cravings caused this

2010-01-13T02:40:22-08:00

This post has been a long time coming. I have been craving peanut noodles for weeks and weeks. Isn't it weird how these random desires just come along with no rhyme or reason? I've been on an Asian inspired food kick since before the new year...and this goes right along with this. It's the perfect base meal. You can eat them on their own or top this with grilled chicken or shrimp. This recipe is so easily adaptable - add or subtract ingredients as you see it. For those folks that can't find Soba noodles where they live, I think whole wheat spaghetti would be an acceptable alternative. If you're a fan of sesame oil, which I am not, add a teaspoon or so to your dressing if you so choose. I prefer this chilled rather than room temperature but sometimes...when something is super delicious...you can't wait that long.

Spicy Peanut Soba Noodles - serves 4 to 6 side servings

1 8 ounce package soba noodles
1 cup snow pea pods - ends trimmed & roughly chopped into halves or thirds
1 medium red bell pepper - julienned into matchsticks
1 small can whole water chestnuts - drained and roughly chopped
2 tablespoons sesame seeds
1/2 cup roasted peanuts - roughly chopped
2 tablespoons natural peanut butter - creamy or chunky
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon Sriracha sauce
fresh ground black pepper and salt (to taste if needed)

- Bring water to a boil in a large pot and cook soba noodles according to the directions on the package - usually between 6 - 8 minutes. When done, drain immediately and rinse with cool water to stop cooking. Allow to thoroughly drain while putting the rest of the salad together.

- To toast the sesame seeds: Heat a dry, nonstick skillet over medium-high heat. Add sesame seeds and toss around until you start smelling the toasty aroma and the seeds start to become golden brown. You're not looking for dark brown or black - just a gentle toast - which should take 2-3 minutes. Set aside and allow to cool.

- In a large mixing bowl, whisk together the peanut butter, rice wine vinegar, soy sauce, honey and Sriracha. Taste at this point and adjust to your liking - more spice, more salt, etc. Gently fold in your soba noodles and give them a quick toss - you don't want to overwork these and have them break or get too gummy.

- To add your veggies, peanuts and sesame seeds: you can either sprinkle them over the noodles or quickly fold them in with a large serving spoon or tongs. I prefer the sprinkle method so they retain their crunch but it's all a matter of personal preference.Serve immediately at room temperature or chill & serve later.

Editor's Note: I like mine a little sour, hence the lime garnish. Feel free to try it...or don't.

silently stirring

2010-01-11T10:45:15-08:00

It's been another little break between posts here and I've been missing my blog. I'm trying to find the words to talk about the events of the past week but right now...there aren't any. Not right now there's not. Like a lot of times in my life, as I've often shared with you here, I turn to soup. Somehow, the cathartic process of making soup and some random stirring is the one thing that feels right when things around you clearly aren't.

This soup came about simply by Mike's request. Happily learning something new every day, I found out that white bean & ham soup was one of his favorites. It was something my mom made often (and made well) but I had never attempted - outside of chicken soup, I tend to not use a lot of meat in my soups. The texture and heartiness of this was perfect for a dark, cold spell (literally and figuratively) here in Atlanta. While I used a pre-cooked piece of ham in my version, feel free to substitute smoked ham or ham hock on the bone - just removed and shred it. Just take into consideration it may add to the cook time if you do.

White Bean & Ham Soup - makes 8 - 10 servings

4 cups dry white navy/northern beans (these should be soaked at least 6 hours to overnight in enough water to cover them completely)
10 cups chicken stock
4 fresh thyme sprigs
2 dried bay leaves
2 cups 1/4" diced carrots
2 cups 1/4" diced celery
1 large onion - 1/4" dice
3 cups diced ham - if using ham with a rind/skin around it, trim it off for use in the initial cooking stage of the beans
small pinch smoked paprika - about 1/4 teaspoon
small pinch dried red chili flakes - about 1/4 teaspoon
salt and fresh ground pepper - to taste

- Rinse and drain thoroughly the beans that you soaked prior to making this soup. Remember, these need to soak at least 6 hours - overnight is preferable. Put beans, chicken stock, thyme and bay leaves in a large stockpot with a lid. Simmer for 30 - 45 minutes until beans start to get a bit tender.

- At this point, add your diced aromatics (celery, onion, carrots) and the rind of your ham, if you are using any. Simmer the soup for another 30-45 minutes until the beans are tender. Pull out thyme stems (the small leaves should have fallen off by now), bay leaves, and ham rind. Stir in paprika, red chili flakes, salt and pepper - tasting as you go.

- Simmer soup on low for another 45-minutes to an hour, stirring periodically and checking for doneness. You can stop the soup at any time when it reached desired consistency - some folks like their soup a little thinner than others. You can serve this immediately or allow it to cool, store it and eat later.