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Menu Plan for Winter II: Week 4, Thursday
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Daily Recipes:
New Year's Day
Split Pea Soup
Cheese Popovers
Cooking time: 90 minutes for menu Cooking schedule: see below for instructions
This may or may not be your idea of Split Pea Soup. Some like it puréed, with mainly peas, other, like me, prefer it chunky, with more ingredients. The split peas break down and make it thick enough for my taste and I prefer the chunks ham, potatoes, carrots and celery.
Split Pea Soup
Total time: 1 hour 30 minutes
Traditionally made with a ham bone or ham hock, I made this with a slab of local, dry-cured ham. Regular baked ham would work as well. This will make 4 servings.
Ingredients:
- 1 1/4 cup (8oz, 240gr) split peas
- 6 cups water
- 2 thick slices Prosciutto, (6oz, 180gr total weight) (for most intense flavor) or a meaty ham bone
- 1 large onion plus the 1/2 from Wed.
- 3 medium carrots
- 2 medium potatoes
- 3 ribs celery
Instructions:
- If using a ham bone, put in water with split peas. If using Prosciutto or other ham, cut into bite-size chunks before adding.
- Bring ham, peas and water to a boil, cover and simmer for 45 minutes
- After 45 minutes:
- Roughly chop onion and add to pot.
- Peel carrots. Slice by cutting in half the long way (in 2 or mores sections) then into half circles. Add to pot.
- Peel and slice potatoes to a similar size; add to pot.
- Slice celery, cutting the wide end in half lengthwise and add to pot.
- Cover and simmer until all vegetables are done, 30 - 45 minutes longer.
- Remove ham bone, if using, and cut ham. Add ham back to soup.
Cheese Popovers
Total time: 45 minutes
Popovers are so easy, and so good hot from the oven, slathered in some sweet butter, of course. The secret is simple: whisk the eggs, then lightly whisk in the milk and flour; a few lumps are okay, you don't want to deflate the eggs.
Ingredients:
- 1 cup (4.5oz, 135gr) flour
- 1 cup (8oz, 240ml) milk
- 2 eggs
- 1/4 tsp salt
- 3 tbs shredded cheese, Cheddar, Gruyère, Parmesan
- butter - for pan
Instructions:
- Butter muffin pan - even if it is nonstick, it's easier.
- Lightly beat eggs with fork or hand whisk.
- Add flour, milk, salt and whisk lightly - do not try to get out all of the lumps - doing this would cause over beating and tough popovers.
- Ladle half the batter into muffin pan.
- Divide the cheese evenly and sprinkle over batter.
- Ladle the rest of the batter on top. Cups should be 1/2 - 2/3 full.
- Put into preheated 450F (230C) oven for 25 minutes.
- Turn temperature down to 350F (175C) and continue baking 15 minutes longer, until nicely browned.
- Remove and serve.
Cooking Schedule:
90 minutes |
Ladle half the batter into muffin cups |
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