Fall is pork season. Bacon, sausage, pork chops, it’s all delicious. It’s also creeping up on final’s season at Columbia, which means final projects! yay! Last night I combined the two fall standards, coercing a friend into helping me with my … Continue reading
Thanks to a cold spell last week, I’ve officially put my garden to sleep for the winter. While I’m sad to see it go, I was lucky enough to be able to harvest my last few eggplant and a great … Continue reading
When the weather hints as turning, I try to eat outside as much as I can to soak in whatever’s left of picnic weather. I made this pasta salad with basil from my garden and garlic from a farm at … Continue reading
Every summer I go on a major taco kick. Certain foods are like that for me. I make them over and over with different proteins and flavor combinations in the search for something that is better than, or at least … Continue reading
Last night my parents and I went to see Arabian Nights at Boscobel, an estate overlooking the Hudson River that plays host to an annual outdoor theatre festival. Before being summoned to the outdoor stage, it is tradition to have … Continue reading
Confession: I hated spanakopita for basically my entire childhood. I liked spinach, I liked feta, and I liked flakey pastry stuff, but spanakopita, or the Greek answer to spinach pie, was on my bad list. I probably had a half-decent … Continue reading
Last year, I had the amazing opportunity to work alongside an insanely talented chef while he taught romantic cooking classes to couples. He used my apartment at the time, which had a huge kitchen, for the classes and so I … Continue reading
Whenever I go to Chipotle I go with the intention of getting a burrito bowl with carnitas. I say “the intention” because recently, there has been a crazy carnitas shortage due to problems with Chipotle’s pork supply and locations across … Continue reading
While I cook for one, in order to eat healthy I have to cook way more that one meal at a time. Like many young people, I don’t have time to cook every night. Twice a week I’m in class until … Continue reading
I’ve been drowning in snow and a bowl of soup every night has become my favorite part of the night. A side effect of this, and an aversion to canned soup, has resulted in a lot of soup-making. I also don’t like store-bought stocks and broths for soup, preferring to use them in recipes where they aren’t supposed to be the star, and so stock making is an exciting new addition to my repertoire!
This soup is built on a delicious stock made from beef and pork bones. It’s hearty, rich, and absolutely delicious. Rather than the broth being the mechanism for delivery of “the good stuff,” this stock is, in my opinion, the best part of the entire dish. The black beans, ham, and kale round out the soup making it a complete meal that gets more and more delicious as it sits in your fridge.
I suggest making a big pot and eating it all week!
Ham, Kale and Black Bean Soup (Makes ~10 cups)
- 1 lb pork bones
- 1 lb beef marrow ones
- 1 onion, halved
- 2 carrots, halved
- 3 6-inch-long celery ribs
- 2 peeled cloves of garlic
- 1 handful of parsley
- Place bones in a medium pot, cover with water, and bring to a boil. Boil for 4-5 minutes of until a brown scum/foam has formed on top.
- Take off of the heat and drain water.
- Rinse bones with cool water.
- Alternative to steps 1-3: All ingredients except parsley in a metal pan at 375F for 40 minutes.
- Add onion, celery, carrot, garlic, and parsley to the pot with the bones. Cover with water, and simmer covered for 4-6 hours.
- Remove all bones/ingredients, turn heat up to high, and reduce by half. Season.
- 3 cups cubed ham
- 3 15oz cans of unsalted black beans
- 2.5 cups raw chopped kale
- 1 small onion, minced
- 3 cups of stock (previously prepared or store-bought)
- Sauté onions and kale in the bottom of a medium pot over medium heat until the onion starts to become translucent.
- Add black beans, 2.5 cans full of water, and stock to the pot. Bring to a boil.
- Reduce head to medium/low, add ham, season, and simmer for 10-15 minutes.
- Serve with shredded cheddar cheese, sour cream, freshly cracked pepper, and chopped parsley.