Split pea soup

Basically followed the recipe here.

Ingredients

• 2 1/4 cups dried split peas
• 2 quarts cold water
• 1 1/2 pounds ham bone
• 2 onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato, diced

Instructions

In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Comments

The green sludge is very filling.  Ideally prepare peas overnight.

Ratatouille

Instructions

Loosely followed the recipe here.

Basically, get some eggplants, squash, red/green peppers, etc. and sauté them with some spices.

Notes

The herbes de Provence (not listed in the above recipe) are the key spice