Nice Work Dan

A few weeks ago, my good friend Dan Blumenthal was on the inaugural broadcast of At the Cook's Table. One of the dishes he brought with him to eat on-air was the new croque monsieur he recently added to the menu at Broad Street Baking Company. So, when Kitty and I dropped by Broad St. to grab a quick bite to eat, I figured I would try it again, but this time piping hot and fresh out of the kitchen. I made the right choice. It was great. I'll definately order it again. You should go eat one of these right now.

Playing Catch-up

Things have been so busy with the radio and TV stuff that I've neglected my blog. Sorry 'bout that. to help catch up, here are some photos of great food that I shared with great people. If you want recipes, just comment below with your request or shoot me an email at tom@tomramsey.com. Enjoy the photos and captions, I hope to get back in the regular habit of posting daily-ish soon.
Bon Appetit!
~Tom

An awesome steak with lobster whipped potatoes and sautéed mushrooms that Kitty and I enjoyed with Mandy and Anders Ferrington.

Strawberries and puffed pastry from the same meal with Mandy and Anders.

A quick Sunday salad for Kitty this past weekend. I stuffed all of this in some focaccia and made a panini for myself. I ate it before I remembered to take a picture. Maybe next time.

Messy, burgery goodness from Lucy and Al Sabin's cookout on Saturday. It was the perfect way for Kitty and I to celebrate her return home from Muncie.

Ham and veggies from Easter Sunday. I got a big kick out of a friend of mine asking me after Easter Sunday church, "So what are you cooking for Easter dinner?" When I replied, "I have no idea, I guess I figure it out when I get to McDade's and see what is on sale." I thought they were going to faint right there in the Nave of St. Andrew's. Can you guess what was on sale?

For no apparent reason, other than I had defrosted two chickens, Kitty and I had a little dinner party last week. I made a lemon and mushroom risotto to go with my standard roasted chickens with compound butter. It was one of those great nights when everyone lingered over the dirty dishes and the conversations were lively long after the dessert was all gone. We had just the right mix of people and the evening will remain a fond memory for quite some time.

Why I Love "Poor People Food"

In any part of the world you can find some of the best dishes in the poorest of kitchens. Food writers like to dress it up and call it "Rustic" or "Country" cooking. What they mean is "Poor People Food." Usually there are some common threads that include a cheap cut of meat, a few aromatic vegetables, lots of spices and herbs and some form of inexpensive starch. The ingredients are usually cooked in a single pot over low heat for a long time. This allows all of the ingredients to do their magic and turn that cheap cut of meat into a soft flavorful thing of beauty. One of my favorites is White Beans with Pork. 
Bon Appetit!
~Tom

White Beans with Pork

1 lb. bag navy beans

1 lb. bag great northern beans

1 lb. cooked pork (ham, shoulder, tenderloin etc.)

4 stalks celery

1 bunch green onions

1 bunch parsley

4 carrots

2 medium yellow onions

1 whole garlic pod

3 qt. ham stock*

1 Tbsp. ground thyme

1 Tbsp. oregano

2 Tbsp. olive oil

1 Tbsp. bacon grease

Salt

Pepper

Prep

Soak beans overnight in cold water. Chop celery, carrots and onions. Finely chop green onions and parsley. Slice ¼ inch through the top of the garlic pod, drizzle with olive oil, season with salt and pepper and wrap tightly in foil. Chop cooked pork into small cubes, no larger than ½ inch. Pre-heat oven to 400 degrees.

Cook

Place foil wrapped garlic in the hot oven and roast for at least 20 minutes. Heat a large stock pot over medium heat. Put olive oil and bacon grease in hot pot until bacon grease is fully dissolved and sizzling. Add chopped yellow onions and cook until translucent. Add celery, carrots thyme and oregano. Cook until celery begins to soften. Add cooked pork and cook until meat is hot, stirring constantly. Drain and add beans and enough ham stock to cover all ingredients. Bring to a boil. Reduce heat to a simmer. Remove roasted garlic from oven and squeeze pods into simmering liquid. Stir frequently and add liquid as it reduces. Cook for at least 2 hours. Stir aggressively and taste broth. Add salt and pepper as required. About ten minutes before serving, add chopped green onions and stir.

Plate

Serve with hot bread in a shallow bowl. Garnish with chopped parsley.

(Serves 10)

* there are several good commercial brands. I use Better than Bouillon.

Quick Lunch

This was the result of wanting something hot, hearty and quick. It was like heaven, only cheesier.
Bon Appetit!
~Tom