Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!
As everybody has said, it's really, really hard to pick a favorite Food Lush post, so I'm going to go with my gut and what I'm enjoying this week: Tara C.'s Zuppa di Anglio Fresco has been fighting off cold winds and germs for me lately, and I love it.
For me, I have to pick Tell Me: Starbucks vs. Indie Coffee - a topic that is oddly close to my heart. It's also a post that recalls one of the things I have loved about Food Lush: that it's a place to relive travels, bounce around ideas, debate the merits of food-related issues and try new things. Thank you for being a part of that, and letting me be a member of the team that played here every week.
Now, I want to share with you a stew recipe that has been a staple for me this winter - it's sweet, salty, hearty - and a perfect use for leftover ham. It's adapted from a recipe is Campfire Cookery (an excellent cookbook in its own right!)
- 1/2 lb of dried beans (I used Great Northern white beans, but anything will do)
- 1 lb. or so of fresh pumpkin, cubed (butternut squash also works)
- 1/2 lb. of ham or pancetta, chopped
- 1 medium onion, diced
- 2 garlic cloves, chopped
- 1 bay leaf
- 1 teaspoon of thyme
- 1 cinnamon stick
- Salt and pepper to taste
Soak beans overnight, or simmer for about an hour before making the rest of the stew. Once the beans are softened, place all ingredients in a Crock-Pot with two quarts of fresh water or broth, and let cook for about eight hours. (The longer it simmers, the better it is!) Serve with crusty bread and a sprinkle of brown sugar and nutmeg on top.