Wild Ginger

This very simple and classic recipe is from the legenedary Marcella Hazan and remains a perfect example of this classic Bolognese dish. A work of simple genius, this dish has only two ingredients: milk and pork (aside from the oil used to brown the pork) which slowly, completely transform while cooking into a delicate, and delicious dish.

INGREDIENTS
a 2 1/2-pound piece boneless pork shoulder (do not trim fat)
2 tablespoons vegetable oil
2 cups whole milk

PREPARATION

• Preheat oven to 350°


• Pat pork dry and season with salt and pepper. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes total.


• Carefully add 1 cup of milk to the pork slowly, lest it boil over. Allow the milk to come to a simmer for 20 to 30 seconds, turn the heat down to minimum and cook with lid ajar about 2 hours.


• Continue to cook pork, partially covered, at a bare simmer until very tender, about 1 hour, turning from time to time, until the milk has thickened, through evaporation, into a nut-brown sauce. When the milk reaches this stage, and not before, add 1 more cup of milk, let it simmer for about 0 minutes, then cover the pot, putting the lid on tightly. Continue to check on and turn the pork from time to time.


• After 30 minutes, set the lid slightly ajar. continue to cook at minimum heat, and when you see there is no more liquid milk in the pot, add the otehr ½ cup of milk. Continue cooking until the meat feels tender when prodded with a fork and all the milk has coagulated into small nut-brown clusters. Although it will take between 2½ to 3 hours. If, before the meat is fully oooked, you find that the liquid in the pot has evaporated, add another ½ cup of mil, repeating the step if it should become necessary.


• when the pork has become tneder and all the milk in the pot has thickened into dark clusters,transfer pork to a cutting board and let stand 10 minutes before slicing into 3/8 thick slices.


• Season cooking liquid generously with salt and pepper and boil until slightly thickened, about 2 minutes.
• Thinly slice pork and transfer to a platter. Skim fat from cooking liquid and spoon liquid over pork.

INGREDIENTS
2 russet (baking) potatoes
2 medium carrots, cut into ¼-inch dice
2 celery ribs, cut into ¼-inch dice
3 garlic cloves, chopped fine
1 medium onion, chopped fine
2 tbsp unsalted butter
1 pound green lentils, picked over and rinsed (about 2 cups)
8 cups low-salt chicken broth

Garnish: chopped fresh parsley leaves

PREPARATION

• Peel potatoes and cut into 1/4-inch dice.


• In a 5- to 6-quart heavy kettle cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat, stirring frequently, until onion is softened, about 4 minutes.


• Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened.


• Serve soup garnished with parsley.

INGREDIENTS
1 cucumber
3 oranges
6 small red radishes
Fresh mint leaves
Salt
Extra virgin olive oil
The freshly squeezed juice of ½ lemon

PREPARATION

• If the cucumber is waxed or has a thick skin, peel it. If not, scrub it under cold running water. Slice the cucumber into very thin disks and put these on a serving platter


• Peel the oranges, removing all the white pith beneath the skin as well. Cut the oranges into thin rounds, pick out any seeds, and add the slices to the platter.


• Cut off and discard the leafy tops from the radishes, wash the radishes in cold water, without peeling them, cut them into disks, and add them to the platter.


• Wash half a dozen small mint leaves, tear them into 2 or 3 pieces each, and sprinkle them over the orange, radish and cucumber slices.


• Add salt, olive oil, and lemon juice, toss thoroughly to coat well, and serve at once.

This is one of my favorite dishes of all time, regardless of classification as haute cuisine or comfort food. And what could be better for you? As wonderful as fresh Spring peas are, this soup made from dried peas rocks and couldn't be simpler. Just as I look for an excuse to make a leg of lamb so I have leftovers for curry, the need for split peas soup causes me to want to cook a ham. Of course, a smoked ham hock works nicely, too! Its about as simple to make as any meal I know. Enjoy.

INGREDIENTS
1 lb split peas, picked over - yellow and/or green, whatever is your pleasure
2 qt water
1/2 lb meaty salt pork (rinsed if crusted with salt), cut into 1/2-inch cubes, or a meaty ham bone or ham hock
2 large yellow onions onions (5 medium), finely chopped
2 cloves garlic, smashed and finely chopped
2 tablespoons unsalted butter
½ tsp dried savory, crumbled
½ tsp dried sage
1 tsp fresh thyme
1 tsp fresh rosemary
2 teaspoons salt
1/2 teaspoon black pepper

PREPARATION

• Rinse peas and combine in a 6- to 8-quart heavy pot with water, salt pork, and half of onions.
• Bring to a boil, skimming froth, then reduce heat and simmer, partially covered, until peas are tender but not falling apart, 1 to 1 1/2 hours.
• Cook leek and remaining onions in butter in a large heavy skillet over moderate heat, stirring, until softened, about 10 minutes. Add to soup along with chives, savory, salt, and pepper and continue to simmer, partially covered, until peas are falling apart and soup is thickened, 1 to 1 1/2 hours.
• Remove ham bone or ham hock, if using, then shred meat and return meat to soup.

As promised, a more rustic and lovely white bean soup.

INGREDIENTS
1 lb of white beans - Canellini or Great Northern
2 quarts of water
2-3 lbs of ham hocks or cut-up shanks
1 cup of diced onions
1 cup chopped celery
3 russet potatoes peeled and diced
2/3 cup chopped carrots
2 cloves garlic, diced
½ tsp oregano leaves
1 tsp fresh thyme (or ½ tsp dried)
½ tsp basil leaves
½ tsp sage leaves
½ tsp savory
1 tsp fresh rosemary (or ½ tsp dried)
Salt and pepper
Herbes de Provence
Fresh flat leaf parsley

PREPARATION

• 1 Soak the beans in at least 2 quarts of cold water for about 2 hrs or (preferabley) overnight. Drain the water.
• Put the ham shank pieces in a large pot and cover with water. Bring to a boil, then reduce to a simmer for one hour. Add the chopped vegetables and beans. Cook for another hour, until the vegetables are soft and the ham meat easily pulls away from the bone.
• Add the oregeno, thyme, basil, sage, savory and rosemary. If you like a little zing, throw in a ¼ tsp of cayenne or a few dashes of tobasco sauce.
• Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.

Imagine this on Cheesecake...or pecan or walnut pie....

INGREDIENTS
1½ cups sugar
½ cup water
½ cup bourbon
¾ stick (6 tablespoons) unsalted butter

PREPARATION

• In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.
• Cook caramel, without stirring, swirling kettle, until deep golden.
• Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam).
• Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm.

Butterscotch bourbon sauce may be made 1 week ahead and chilled covered. Reheat sauce to warm before serving.

Simple, delicious.

INGREDIENTS
2/3 cup macadamia nuts (about 3½ ounces)
1 ounce fine quality bittersweet chocolate (not unsweetened)
½ cup sugar
¾cup heavy cream

PREPARATION

• In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and chocolate separately.
• In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork to help sugar melt evenly), until melted and pale golden.
• Cook caramel, without stirring, swirling pan, until deep golden.
• Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam).
• Simmer mixture, stirring occasionally, until caramel is dissolved. Stir in chocolate and nuts.
• Cool sauce 10 minutes and in a food processor blend until smooth.

Serve sauce warm. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.