LENTIL SOUP with a HAM HOCK

Recipe adapted from The Spruce Eats

Ingredients:

1 smoked ham hock
1 qt (4 c) chicken stock (or better than bouillon)
1 qt beef broth (or better than bouillon)
2 bay leaves
2 sprigs thyme
1/2 t black pepper

1 c carrots, diced
2 c onion, diced
1 c celery, diced
2 c dry lentils, picked over and rinsed

Red wine vinegar, to taste


Methodology:

Add the hock, both liquids, bay leaves, thyme and pepper to a stock pot, and bring to a boil.  Simmer on low for 2 hours.

Add the carrots, onion, celery and lentils, and simmer until the lentils are tender, about 40 minutes.  Remove the hock from the pot, remove the meat from the bones, shred into small pieces, and add back to the pot.  Taste for seasoning, and add vinegar if you'd like.


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Great served over spätzle!

SALMON HASH

Recipe adapted from Simply Recipes

Ingredients:

2 T olive oil
3 yukon gold potatoes, cut into 1/4" dice
2 shallots, diced
2 carrots, minced
2 celery stalks, minced
1/2 c frozen and thawed spinach, squeezed dry

Leftover cooked salmon
2 T sour cream (or regular cream)
2 t horseradish
1 t dijon mustard

Salt & pepper
2 T parsley, minced
Lemon wedges, for serving


 Methodology:

Heat the oil in a large cast-iron skillet over medium heat.  Add the potatoes, shallots, carrots and celery, and cook, stirring occasionally, until all components are cooked.  Add the spinach and heat through.  Season well.  Remove from heat.

Mix the sour cream, horseradish and mustard in a bowl.  Flake the salmon over the hash and pour over the sour cream sauce.  Toss, and allow the residual heat to cook the salmon to temperature.  Sprinkle with parsley and lemon juice, and serve.

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Excellent topped with a couple eggs.

Add beets to make "Red Flannel Hash"

Always pass a bottle of Maggi seasoning around the table!