Cucumber Rolls and Farro Salad

Yesterday while surfing the web, I found a recipie for cucumber rolls. I thought to myself, “wow this would be great on a salad”. The excitement of plating food is finding new creative garnishes to use. Edible garnishes are great accommodations to any meal.

The cucumber rolls were easy to make. Once you slice the cucumber on a mandolin, it can be wrapped in different ways. You can wrap it around any vegtable or stuffing you choose. Goat cheese, herbs, and mayonaise, were my choice of filling. I garnished mine with micro greens and tomatoes. Left over cold pesto salmon was used for the protein, but chicken or shrimp would go well too. farro salad was a great addition as well, with watercrest, arugala, and fennel. The salad was a good support to keep the cucumber rolls in place. Using green goddess dressing as garnish made this salad exquisite.

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Homemade Split Pea Soup

Let’s be honest any bean really goes good with pork. Some peas are an accommodation to pork as well. Today I decided to make split pea soup for the first time at home. I’ve made it for restaurants several times but never at home. I wanted this dish to be so good everyone in my house would eat it. So I figured fresh food would make it best.

I put some fresh cut ham hocks, and pork neck bones from the supermarket in a frying pan. I seared these bones in olive oil until crispy brown.

Then I put them into a saucepan. In the same oil left after searing in the frying pan, I saut├ęd some mire pox, peppers, and garlic, until carmilized nicely brown. I added bay leaf, spices, salt, and pepper for flavor. Once carmilized I added vegtables to pork bones in saucepan. I discarded all grease.

I then turned saucepan on medium heat. I added 5 quarts water and a bouillon cube. You can use pork, or vegtable bouillon and bring to boil for 30 minutes. Then add beans, or peas, and bring back up to 5 quarts of liquid by adding more water. Bring to boil again 30 minutes. Once done add salt and pepper and serve.

I never knew fresh ham hocks and neck bone could be so delicious in soup. I usually use smoked meat for soup but the supermarket was sold out. THIS IS A FINE EXAMPLE OF USE WHAT YOU GOT, TO GET WHAT YOU WANT. Cooking is using what you have and making it taste good. Fresh food goes a long way.