Fogged Inn (23 page)

From the time
Fogged Inn
was conceived, it was inevitable the book would have a recipe for pea soup. This one was contributed by my friend Pat Kennedy, and it is delicious.

 

From Pat:
I am of the opinion that split pea soup is infinitely better with the addition of ham, so this is not a vegetarian option. It is, however, hearty and delicious, and makes a perfectly satisfying main course. I like to add some diced carrots at the end because it adds a little crunch and a lot of cheerful color. This recipe makes quite a bit of soup, so plan on eating some for dinner and freezing the rest in serving-size portions for a quick dinner on a night when you're too tired to cook.

 

 

Remove as much visible fat and tough skin from the ham bone as possible. Carve off and dice larger pieces of meat clinging to the bone. Set aside.

 

Place ham bone into large stockpot with the water.

 

Add the chopped onion, two chopped carrots, celery, garlic, and a liberal sprinkling of salt and ground pepper.

 

Add split peas to the pot.

 

Bring water to a boil and then turn down to a simmer. Cook gently for 1–1½ hours until the peas are thoroughly softened. Stir frequently. Continue cooking for another hour.

 

Remove pot from heat source and let the soup cool.

 

Remove the ham bone and the chunks of celery, carrot, and onion (if possible). If there is any meat left on the bone, remove and dice it. (Optional: At this point, you could take the soup from the pot and put it through the food processor for a smoother, creamier texture.)

 

With the pea soup in the pot, add the chopped ham and the two (fresh) diced carrots (optional).

 

Heat to serving temperature.

 

Season to taste with salt and pepper.

 

Serves: Lots. Plan to freeze some.

 

 

 

Fry the pancetta over medium heat until browned.

 

Lay each cutlet flat on a board. Put a small handful of spinach leaves and 1 Tablespoon each of pancetta and Fontina cubes in the center. Roll the cutlet into a packet, folding the sides into the center and pinching to seal.

 

Put cutlets in the refrigerator for at least 1 hour to complete sealing process.

 

Preheat oven to 350 degrees.

 

Mix bread crumbs and Parmesan in a bowl and put half on a plate. Put flour on another plate, and lightly beat eggs with a fork in a separate bowl.

 

Remove chicken from the refrigerator. Roll each packet first in flour, being sure to shake off excess, then in egg, and finally in bread crumbs. Place on a wire rack set on a sheet pan.

 

Cook chicken for 40–45 minutes or until an instant read thermometer inserted in the center reads 165 degrees.

 

In the last twenty minutes or so of cooking time, melt butter in a saucepan over medium heat. After it stops foaming, add flour and whisk together constantly for about 3 minutes.

 

Begin adding broth slowly, whisking together, and continue to slowly add broth, whisking all the while.

 

Cook on medium-low heat until sauce thickens, 3 to 5 minutes.

 

Add lemon juice and chopped tarragon and cook for 1 minute more.

 

Season with salt and pepper to taste.

 

Serves: 4

 

 

 

Preheat oven to 425 degrees.

 

Prepare salsa by stirring together first eight ingredients. Salt and pepper to taste.

 

Pat hake dry with paper towels and sprinkle one side with sugar.

 

Heat olive oil in nonstick skillet until nearly smoking. Add hake, sugar side down, and cook for 2 minutes.

 

Turn fish over and pop into the oven. Roast 7–10 minutes or until internal temperature reaches 135 degrees.

 

Remove fish to warmed platter.

 

On stovetop, pour white wine in the skillet the fish was cooked in and deglaze over medium-high heat.

 

Let bubble for 1 minute, then add salsa. Cook until warmed through, about 2 minutes. Adjust seasonings.

 

Spoon salsa over fish and garnish with cilantro.

 

Serve with lime wedges.

 

Serves: 2

 

 

Stir the first 5 ingredients above together. Put 3 tablespoons of the resulting dry mix aside for later. Rub spices into the short ribs.

 

Lay the chopped vegetables in the bottom of a slow-cooker. Nestle the short ribs in with the vegetables. (Brown the short ribs if you prefer, but it is not necessary.)

 

Scatter prunes and apricots over the top.

 

In a large bowl or pitcher mix jelly, diced tomatoes, wine, and the three tablespoons of reserved dry mix and stir to combine. Pour over everything.

 

Cook on low in slow-cooker for 8-10 hours.

 

Remove short ribs to heated platter. Skim the fat and strain the liquid to remove solids. Discard the solids. Boil down the liquid until reduced by half.

 

Serve meat with buttered noodles. Serve the sauce over the meat or noodles.

 

Serves: 4-6

 

 

 

Preheat oven to 350 degrees.

 

Heat olive oil in a pan and sauté shallot for 2 minutes.

 

Add garlic and cook 1 minute.

 

Stir in tomato paste and white wine and let bubble for 1 minute.

 

Add leek, fennel, and tomatoes, and cook together until vegetables are tender but retain a little crunch.

 

Season with salt and pepper to taste.

 

Put sauce in a baking dish.

 

Rub hake all over with olive oil.

 

Sprinkle with salt, pepper, and smoked paprika.

 

Tuck hake into sauce and bake for 15 minutes or until fish is cooked through and flaky.

 

While hake is cooking, pan sear two large sea scallops in olive oil on both sides.

 

Remove from pan and slice in half.

 

Garnish hake with parsley, top with scallop buttons seared side up, and serve with lemon wedges.

 

Serves: 4