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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Spanish White Bean Soup

soups/stews, pork

1 lb white beans, dried
16 cup water, divided
2 1/2 lb ham hocks, 4 hocks
1 1/4 cup leeks, diced
2 cup onions, chopped
1 teaspoon garlic, chopped
1/2 teaspoon thyme, dried
1 teaspoon olive oil
1 1/2 cup carrots, chopped
1 1/2 cup turnips, cubed
1/4 cup coriander, fresh, chopped

1. Inspect the beans for imperfections or stones and rinse them under cold water. Place in a soup pot with 4 cups water. Bring to a boil and cook 10 minutes. Remove from the heat and cool 30 minutes. 2. Drain the beans and return them to the soup pot with the remaining 12 cups water. Add the ham hocks, cover, and bring to a boil. Reduce to a simmer. 3. Meanwhile, saute the leeks, onions, garlic and thyme in the olive oil over medium heat until wilted, about 5 minutes. Add to the soup pot. 4. Cook, covered, 1-1/2 hours. Add the carrots and turnips and cook 30 minutes. 5. Remove the hocks and cool. When cool enough to handle, remove the meat from the bones, discarding the fat. Add the meat to the pot. 6. Add the coriander and serve. Yield: 8 to 10 servings. Recipe from "Cuisine Rapide" from Pierre Franey and Brian Miller.