All posts tagged: ham

White Peaches + Prosciutto

The smell of bursting ripe peaches in late August at the farmer’s market is incredible.  Their juiciness and sweetness almost explode in your nose.  That’s when you know that if you bit into one, like you would an apple, your shirt would already be drenched. That’s why I didn’t hesitate when I saw the whopping $5.00/pound sign at the peach stand last weekend.  That’s why I spent 10 minutes picking out the perfect 4 peaches.  That’s why when I carried them home, I made sure that the paper bag containing them was surrounded by nice pillow-y veggies like butter lettuce to get them safely home.  After such TLC, it seemed only fitting to eat them simply.  Either straight on or sliced with some other wonderfulness.  The idea of white peaches + prosciutto was born from that.  Hardly a recipe, this is the perfect late Summer, Labor Day, easy-peasy, sweet/salty/rich/refreshing, everyone-will-love appetizer to serve.   Whether you prefer easy or more difficult, white peaches need to be consumed now.  Just enjoy them and have a safe …

Split Pea Soup

This is a soup I’ve made every year since I moved to New York.  I don’t know if its the chill in the air that calls me to make it or the autumn craving for earthy goodness, but either way, this soup has been a wonderful standby.  I like to make a big pot, spooning individual servings into my Tupperware for lunch all week and then freezing the rest.  This version is made with ham hocks (vs. bacon as you often see,) which gives it all of its character.  I suppose you could try it without the ham hocks, but don’t yell at me if it doesn’t wow you. The process for making this soup couldn’t be simpler.  In some butter in a large pot, I added the chopped celery, carrot, and onion until softened. Next I placed the ham hocks on their vegetable bed and added the marjoram.  A quick minute in the pot, and then I added the dried split peas and water.  Yes, water.  Not chicken or vegetable stock.  Trust me: the …

Savory Ham and Gruyere Mini Muffins

Yep–that is NOT a picture of mini muffins.  It’s a cake photo–a savory ham and gruyere cake photo.  The outside looks bubbly cheesy, slightly crisp… and it hints at all of the yummy goodies inside: more cheese, sweet ham, crumbly cake dough.  What you can’t tell by this photo is the fact that the center is goo… uncooked mush.  I did the toothpick test after 50 minutes in the oven–it was clean as a whistle.  I removed the loaf from the oven when the recipe told me to, did the toothpick test, let it sit to cool, and removed from the loaf pan.  Took my photos and anxiously cut myself a slice.  That’s when I first saw the goo.  The oven was off at that point, so I fired it back up thinking “hmmm, maybe my oven temperature was off–I’ll give it another 20 minutes.”  I removed it 20 minutes later–again, clean toothpick.  And sadly again, goo in the center.  I ended up having to cook this thing almost another hour until it was completely …