Cold Weather Comfort: Bean Soup

My Mother always made bean soup with the hambone and leftover ham from New Year's Day dinner, and I've made it plenty of times with holiday ham leftovers in January, then frozen it in meal-sized containers to pull out when the weather is it's coldest and the wind it's blusteriest.  But we've had a weird winter this year, and also had a ham at Easter. It's April, yet tomorrow it's supposed to snow ... again. May this be the last time that happens until the next winter!

Bean Soup

2 lbs dried beans (great northern, a bean mix, or navy beans are the best ones to use)

soak the beans per the package up to 8 hours, then drain and proceed with the recipe

3 tablespoons butter

2 large onions, roughly chopped

3 ribs of celery, washed and roughly chopped
a large ham bone, most meat removed and reserved for later in the recipe
1 carrot, grated

2 chicken bullion cubes (OR Herb Ox Sodium Free Bullion packets)

2 bay leaves

salt

pepper

In a large stockpot, melt the butter and add the onions and celery, and saute until the onion is translucent, about 5 minutes. Add the carrot and ham bone and saute a few more minutes. Add the prepared beans, and cover with water 2" above the solids, and add the 2 chicken bullion cubes. Add the bay leaves, additional ham meat, and salt and pepper to taste. Bring to a boil, then reduce heat, stir, and lower the heat to simmer slowly for at least 2 hours. Be a little scant on the salt -- about an hour into simmering the soup, taste it and adjust the seasoning to taste. 

This recipe, like many soup recipes, tastes so much better if made a day ahead and then reheated when you want it; the flavors marry with some chilling, and the flavor is much more complex and rich.

Makes about 6 quarts or so.

Retro Comfort Food: Mac and Cheese

For decades, this has been a staple comfort dish on cold days and days when you just want something homey, delicious and satisfying. This serves a crowd, too, so it's a winner for a potluck or picnic.

MACARONI AND CHEESE

Preheat oven to 350 degrees Farenheit

butter a 2 qt. or larger casserole/baking dish WELL

INGREDIENTS:1 quart (32 ounces) milk
6 tablespoons butter
5 tablespoons flour
1 tsp.salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
1/2 tsp. dry mustard
1 tsp. worcestershire sauce
16 ounces of shredded extra sharp cheddar cheese

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more butter for dotting the top  OR 2 slices of bread, toasted completely dry++ and crumbled into 3 tblsp. butter

++ bread slices can be dried in the oven on a middle rack  for 20 minutes or more; crush the bread into crumbs.


a couple of ounces of shredded extra sharp cheddar for the top

8 ounces of elbow macaroni, cooked very al dente, and drained (about 6 mins.)

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DIRECTIONS

Cook the macaroni in several quarts of salted boiling water while making the sauce; then drain and place into the prepared casserole dish.

SAUCE:
Warm the milk in a pitcher or large quart size measuring cup in the microwave for 4 to 5 minutes, until it simmers. Meanwhile, melt the butter in a 2 quart or larger saucepan over low heat. Add the flour, and increase heat slightly and continuously whisk until the roue turns pale golden, about 3 - 4 minutes.  Increase the heat to medium, and add the milk slowly while whisking it in, and keep on whisking to incorporate, bringing the sauce to a simmer. Add the salt, pepper, cayenne, dry mustard and worcestershire sauce, stirring. Gradually stir in the cheese and stir until all is melted and well blended together.

 ASSEMBLY
Immediately after the cheese is melted and mixed in well, pour over the cooked macaroni in the casserole/baking dish. Stir the sauce and macaroni gently together. Dot with butter, then sprinkle with some extra grated cheese OR the butter/crumb mixture. Bake, covered, in a preheated 350 degree oven for 30 minutes. Remove covering and bake an additional 15 to 20 minutes more. Remove from oven and let stand a couple of minutes before serving. Makes 8 servings or more as a side; 6 as an entree.