One day I was reading on the old "not so Open" boards, and saw this "the bees will come".
Later that day I went to my favorite chocolate shop and saw the bees and those cards. I laughed and smelled and laughed some more. Serendipitous! Now that's a lovely word.
I'd like to make something that smells as good as that soap. Lentil soup will do for now.
I'm going to assume you want the version with bacon.
Saute an onion with some bacon, maybe three pieces. I use a brand of bacon called "Hog Wild"
It doesn't have lot of fat, so I add a tsp. of olive oil too. I think if you carmelize the onion before putting it in the soup it has a richer flavor.
OK, cover about 2 cups of lentils with about 4 cups of water and cook over medium heat for about an hr. Add lots of chopped carrots, some celery, the bacon and onion. If you want a thick version add some chopped potato. And if you are a garlic lover add a clove of garlic.
Season with some salt, pepper and if you can find a seasoning called Trocomere buy it and use it.
>>Anyone got a good recipe? My kiddo loves the stuff<<
1) buy a ham, a big one, bone in, the bigger the bone the better (go ahead; quote that; that's why I wrote it; to serve and protect - that my thang)
2) roast or smoke the ham
3) eat the ham for dinner; refrigerate
4) eat the ham for lunch; make ham sandwiches
5) cut the remaining meat from the ham and cube it
6) simmer the bone in some water for a few hours; maybe toss in an onion or garlic or something
7) strain the broth, refrigerate, remove congealed fat from the surface
8) throw some lentils in the broth and simmer
9) when the lentils (or split peas or whatever) are almost done, "sweat" some carrot slices in a little butter in a skillet and then add diced onion maybe some celery or something; carmelize onions
10) combine the ingredients (including the cubed ham); I add the carrots, onions, celery, and meat to the pot of lentils otherwise the skillet overflows
11) serve with fresh bread
This message has been edited by Quen10 on Jan 16, 2005 4:10 PM
I can see it now, me plopping a ham bone in a pot of water, Taiga sitting there with one canine tooth exposed, drool running down here jaw, thinking, "You selfish bitch! You buy a huge ham, eat steaks and sandwiches. Then you cook the bone? I'm running away from home."
That's my kinda cook book. I like the idea of whole cloves and leeks and rice too.
I don't think you need to puree lentils, though. Just overcook them and stir vigorously.
Lentilucy >>Then you cook the bone? I'm running away from home<<
I forgot the husky. That would definitely be mean - making soup from a ham bone in full view of a husky. Maybe don't cook the bone for so long - leave a little cartilage on it for goodness sake.
Did I mention that the canned soup my son likes is vegetarian lentil soup?
I just knew that would make someone's day, RW.
(I usually make split pea soup by one of the methods mentioned above. I have bacon and some leftover ham but I only buy boneless ham. I don't have it in me to drop a large bone in a pot to cook in front of three large dogs, either.)
Kat...I love "cook until done" cookbooks...reminds me of how I learned to cook. Right after I got married I wanted to do a pot roast for Sunday dinner, so one week I called and asked Mom how long to leave it in the oven. Yup. You guessed it. "Until it's done." The funniest cooking instruction I ever got, though, was for making biscuit dough. You stir the milk into the flour/shortening mixture "just until the dough chases the fork around the bowl". Did I mention Mom learned to cook in the country?
