CHEF CHRIS ZAPALOWSKI OF
HOMEWOOD GOURMET'S WHITE BEAN AND KALE SOUP WITH COUNTRY HAM
Yield: 4 to 6 servings
2 teaspoons olive oil
3 ounces (about 3/4 cup) finely chopped country ham
1 cup diced onion
3/4 cup diced celery
3/4 cup peeled and diced carrot
2 large garlic cloves, peeled and minced
5 cups chicken broth or stock
1 (16-ounce) can cannellini beans, drained and rinsed
2 cups seeded and diced tomato
1 cup cleaned and roughly chopped kale
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
Cheddar-Andouille Corn Muffins, OPTIONAL, recipe follows
Heat the oil in a large stockpot over medium heat. Add the country ham and sauté for 2 minutes. Add the onion, celery, carrot and garlic; sauté for 8 minutes or until softened.
Add the stock, beans, tomato and kale and bring soup to a boil. Partially cover, reduce heat, and simmer soup for 20 minutes. Add the pepper and salt and stir well. Serve with Cheddar-Andouille Corn Muffins, if desired.
CHEDDAR-ANDOUILLE CORN MUFFINS
Recipe Courtesy Chef Chris Zapalowski
Yield: 10 muffins
1 teaspoon canola oil
1/2 pound smoked andouille sausage, finely diced
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
3 large eggs
1 1/2 cups buttermilk
1 cup shredded cheddar cheese
1/4 cup unsalted butter, melted
Preheat oven to 400°F.
Heat oil in a medium cast iron skillet over medium heat. Add sausage and sauté 5 minutes or until lightly browned. Set aside.
Whisk together flour, cornmeal, baking powder and salt. Whisk in eggs, buttermilk and cheese. Add melted butter and reserved sausage, scraping any grease from the skillet into the batter. Spoon the batter into lightly greased muffin tins and bake for 18 to 20 minutes or until golden brown and cooked through. Transfer muffins to a wire rack to cool slightly before serving.
GDA Cooking - November 8, 2013