Tag: smoked turkey

Smoky Split Pea Soup with Thyme Dumplings

I’m the type of person that crushes on certain foods. Remember my speculoos addiction? Enough said.

My problem is that when I fall for a food, I fall so hard that I eat it the point of being sick.

I remember when I had a thing for those molten chocolate cakes (you know the ones that are on EVERY restaurant dessert menu). I ate my way through so many (I may or may not have been pregnant at the time) that one day, spoon-deep into my chocolate lava explosion, I got so overwhelmingly nauseous (I may or may not have been pregnant at the time) that I couldn’t take another bite. Ever. Seriously – If you so much as put that thing near me, you’ll need to bring an emesis basin with. Enough said.

I used to be gaga over split pea soup too. Every time I went out to eat, be it a restaurant or a pizza shop, I’d order one. I just loved how hearty and filling it was. But then one day, I was all split-pead-out. I literally couldn’t look at the stuff for years. Me and Mr. Split Pea were estranged, and I moved on to Mr. Lentil.

And then, many, many years later (we’re talking double digits here), I read about a popular preparation for split peas using ham hocks to impart a smoky flavor to the soup. Of course ham hocks are off the table in my kosher kitchen, but the idea got me thinking, and whetted my appetite for my long lost favorite soup.

I did some research and found that smoked turkey leg would make a good replacement for ham hocks, adding smokiness and flavor to the soup. The results were even better than I’d imagined – smoky and savory with a deep, rich flavor! Braising the turkey leg also made it buttery soft – it’s meat fell apart instantly and made a great addition to the soup.

To really up the ante, I added some fresh thyme dumpling that meld perfectly into the soup. The results are so hearty, it’s literally a meal in itself.

Thanks to this amazing recipe, I’m a born-again split pea fan and I hope you will be too. And don’t worry, this time, I’m treading carefully.


1 year ago: dried fruit brie bites
2 years ago: honey mustard salad dressing
3 years ago: homemade granola

Post a Comment

Turkey & Pastrami Wrapped Asparagus

I love the spring. It’s not only because of the beautiful weather and the blossoming trees. I also love the seasonal fruits and vegetables of spring including asparagus, spinach, rhubarb and strawberries, among others. Eating fruits and vegetables that are in season allows you to get the most nutritional value, flavor and freshness out of them at the most affordable price. With Shavuous just around the corner, I like to plan my menu around the freshest produce available on the market. These wrapped asparagus make the perfect appetizer or side dish at your fleishig meal.

Wrapped asparagus is a traditional antipasto which commonly uses non-kosher ingredients. I decided to try wrapping them with turkey and pastrami instead, and the results were pretty and delicious. In searching for ideas, I came across these lovely chive-tied ones, and they turned out to be the perfect finishing touch. The chives not only up-the-ante on the dish, they also help to keep the cold cuts tightly wrapped around the asparagus.

Although the turkey and pastrami add flavor to the asparagus, they are very simply seasoned. To add more flavor, drizzle with some classic aioli, or use my honey mustard dressing below.

Look out for more seasonal recipes to serve at your Yom Tov meal, coming next week!

Post a Comment