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Friday Eats: Leftover Ham

Friday, June 25th, 2010 | Permalink

Ham Torta, image courtesy of Emily via Fisher & Paykel

There are some people who will absolutely never eat leftovers.  I mean, throw away food kind of people.  Or give it to their dog kind of people.  Really, I never understood the notion behind it, but I have to say that I love leftovers.  It’s been said that lasagna or soups even taste better the second day.

This recipe calls for leftover ham… perfect after a family gathering or just if you really like cooking hams.  And what I think is the neatest thing about this recipe is that it comes to us via a food blog set up by Fisher Paykel, out of New Zealand.  No, we don’t get sponsored by them.  But I think it’s pretty cool that a company who is selling these products is also giving creative ideas for how to use them.  For the full recipe of how to create this Ham Torta, check out here.

Friday Eats: Canning and Eating

Friday, May 28th, 2010 | Permalink

Pickled Asparagus, image courtesy of Food in Jars

Today’s post is about meat. And vegetables. And dairy.  And eating… but before you can eat, you must make.

I found Food in Jars last week and it was one of those experiences where I wish I hadn’t in a way, because now I know better about the process of canning (i.e. more responsibility to the food and myself.. and no excuses!).  But on the other hand, I was ecstatic because now I know better about the process of canning.  Catch 22?

Marisa, the writer/ photographer/ canner extraordinaire behind Food in Jars, has been breaking down the canning process on her blog and even teaching classes in the Philly area (if you’re up there, check her out).  When I found her recipe/ instructions on how to pickle Asparagus, I couldn’t resist but share it with you.  It’s not rocket science, I assure you.  And I encourage you to give it a shot because if you do, you can make this: ham, cream cheese, and asparagus wraps.

Ham and asparagus wraps, image courtesy of Betty Crocker

Making these is kind of like taking that canned spray cheese and putting it on a cracker—easy.  Once you have your asparagus, follow these very difficult instructions:

1. Take a slice of ham.  It can be deli ham, but it’s better if you have something like a 1/4″ slice of spiral ham.

2. Take cream cheese (and a knife) and spread it on the ham.  How much?  Whatever you prefer.

3. Take a pickled asparagus spear (or two or three) and place at one end of the ham slice.

4. Roll the ham slice from one end to the other, with the cream cheese and asparagus inside.

5. EAT.  Then repeat process a minimum of three times.  Seriously.

I’ve known this recipe for years, and there are many different takes on it.  You can find people using prosciutto instead of ham here, or even substituting cream cheese for dill sauce here.  Either way, it’s easy and delicious.

Enjoy your weekend!

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