I'm in the midst of a stretch during which I'm not going to be in the kitchen very much, so I'm trying to cram some cooking in over the next few days while I'm able. To that end, decided to make a soup today. Kept me entertained and helped use up a few items . . .
Mise En Place & Makoto AS Ryusei Gyuto, 210mmEvoo, carrot, salt, tomato paste, beef & lamb cevaps
(broken into small chunks and seared off), homemade chicken stock, black pepper, Rancho Gordo Marcella beans
(overnight-soaked; this bag was a placeholder), homegrown tomatoes
(the very last -- we pulled the plants earlier this week ), celery, 4x gelatinous pork stock
(had this extra puck from my last run and decided to use it here), chopped homegrown garlic, home-cured/smoked Iberico pork cheek, redbore kale, cremini mushrooms, bay leaves, yellow onion and poblano pepper.
Used an enamel-clad cast iron dutch oven. Once I seared off the chunks of cevap and set them aside, I built the soup as if I was starting a pot of beans. So, sauteed in evoo the mirepoix, peppers, garlic, pork cheeks and tomato paste. Once all that had softened a bit and the tomato paste had cooked some, I added the soaked beans, the stocks, the bay leaves, salt and pepper. Boiled it hard, covered, for 10 minutes, after which I turned it down to a simmer, added the mushrooms and vented the lid. Let it simmer for a couple of hours, checking/stirring every ~30 minutes. With about an hour to go before dinner, I added the kale. With about 15 minutes to go, I added the cevap and the tomatoes. After that, served it up . . .
Plated UpCevap, Bean & Veggie Soup w/Cured & Smoked Pork Cheek. Toasted/buttered baguette.
=R=
Same planet, different world