Showing posts with label leftover ham. Show all posts
Showing posts with label leftover ham. Show all posts

Wednesday, September 20, 2017

Making Spanish Chickpea (Garbanzo Bean) Soup

Spanish Chickpea (Garbanzo Bean) Soup
Spanish Chickpea or Garbanzo Bean Soup
We grew up eating all kinds of homemade soups, from chicken noodle to ham and bean to sauerkraut to mushroom to Dad's potato soup. When I went to Poland in the 1970s, soup was often served at lunch time at the Jagiellonian University. The best was a cauliflower soup with fresh dill. I still make different types of soup and enjoy sampling soups from different cultures when I get the chance. 

Chickpeas make a creamy, delicious soup.
When I worked at Lorenzo Walker Technical College in Naples, Florida, the administrators served their favorites at a faculty luncheon. I was particularly taken with a garbanzo bean-based soup. The recipe was very convoluted and there were lots of handwritten notes all over the recipe page, which made it very confusing. I looked the recipe up on the Internet and found many references to a Spanish Garbanzo Bean Soup that were similar. It appears that this particular soup is a national dish, but cooks have a wide latitude for making it their own. Which I did. The result was a fantastic soup which is supposed to sit overnight for the flavors to meld, but I can never do that, because it is so good right out of pot as soon as it finishes simmering. I hope you enjoy it as much as I do. Let me know what you think!

Sauteing the onions, green peppers, chorizo, and smoked ham. Note: I had a leftover hambone that I threw into the pot. It's optional.
Jackie Spencers Spanish Chickpea Soup (from Denise Dusick at Lorenzo Walker)*

1 medium onion, minced
2 cloves garlic, minced
1/2 medium bell pepper, chopped (optional)
2 ounces Vigo olive oil
1 chorizo (Spanish sausage), skin removed and crumbled
1/2 pound smoked ham, diced
1/4 teaspoon Vigo paprika
1 29 ounce can garbanzo beans
2 medium potatoes, 1/2 inch diced
Vigo flavoring and coloring for yellow rice

In a large saucepan, fry onion, garlic, and bell pepper in olive oil. Fry until onions are tender, but not browned. Add chorizo, smoked ham and paprika and fry gently. Add entire contents of garbanzo beans can including liquid and also one and one-half cans of water. Bring to a boil. Reduce heat and simmer for about 45 minutes. Add potatoes and Vigo Flavoring and coloring, ½ teaspoon at a time to obtain desired golden color and taste. Lower heat, and cook 15 minutes or until potatoes are tender. I recommend doing this the day before serving and reheating and simmering the soup at a very low heat for 45 minutes.

Chopped bacon or salt pork that has been fried can be substituted for the olive oil.

*modified by Adam Janowski.

Note: I couldn’t find the Vigo flavoring and coloring for yellow rice by itself, so I had to strain a packet of Vigo Yellow Rice Mix to get the seasonings from the packet. It worked. And I didn’t need all the seasoning so I can use the rice mix for another dinner.

Saturday, December 31, 2016

Post Christmas Brunch - Adam’s Eggs Benedict Florentine

Eggs Benedict Florentine Polish Kitchen Adam Janowski
Eggs Benedict Florentine - New Year's Eve Brunch 2016.
I first had this dish at my friend, Ted's apartment in Walldorf, Germany, the day after Christmas Dinner in the early 1980s. The apartment was overflowing with guests who were staying over from all over the world. It had been a raucous Christmas Eve with eleven men and one woman singing Christmas carols accompanied by two pianists playing on two baby grand pianos in a cramped living room. There was such a radiance and joy in that home that Christmas, that when one man, a steward for Lufthansa, was called and received late notice that he had to work a flight to South Africa that was leaving late Christmas Eve, that he cried, and we all were in tears as he departed. There was such a feeling of family in that apartment that night, and throughout the days of Christmas during my visit.

On the day after Christmas, two of the guests prepared the Eggs Benedict Florentine for the dozen or so guests visiting at the time. It was such a magical table. The house too warm and crowded, but oh, so cozy, the fragrance of balsam and fir, the smell of ham frying on the stove, and the loud laughter of young men in their prime vying for attention.

Most of the guests who attended that dinner are gone now, lost to the ravages of a disease that was unknown that joyous Christmas, that time of new-found love and joy and family.

I paid attention to the preparation of that dish, not taking notes, just mentally keeping track of what went into it, just as I took mental notes of the visit—I have no pictures of that visit, but it is one of the most vivid in my mind, and always will be.

Post Christmas Brunch - Adam’s Eggs Benedict Florentine

1 cup ham sauce (see recipe below)
2 English muffins, split, toasted, and buttered
3 cups fresh spinach
Garlic powder
1 package Hollandaise sauce, prepared as directed on the package
4 eggs, poached
8 thin slices of ham
1/2 cup butter, divided
Dash of paprika (optional)

Ham Sauce:

1/4 cup leftover ham drippings
1/2 cup red wine or red grape juice
1 tablespoon red wine vinegar (if using grape juice)
1/2 cup chicken stock


Prepare ham sauce by combining ham drippings, red wine (or grape juice and vinegar) and chicken stock. Whisk in cornstarch. Bring to a boil, whisking constantly. Lower heat and simmer for 3 to 5 minutes. Adjust thickness of sauce with additional cornstarch dissolved in chicken stock as necessary. Set aside.

Sauté ham slices in 1 tablespoon butter.

Sauté spinach in 1 tablespoon butter and 1 dash of garlic powder. Set aside.

Toast English muffins and spread with 1 tablespoon butter.

Poach eggs to desired doneness.

Assemble dish by placing English muffin halves on plate. Top with ham. Spoon ham sauce over ham.

Top with spinach, poached eggs, and Hollandaise sauce. Sprinkle paprika on top if desired.

Eggs Benedict Florentine, Polish, Adam,