Ham Hock Soup, Pastina, Yellow Foot Mushrooms

I had one of my first major cravings to braise in a long time last weekend.    That's odd behavior for me, considering I seem to rush to braise the first time I feel a nip in the air.   

But so far, it's been all about soups this winter season.   There are a few reasons for the change in course.   The first is that I've been told frequently that my soups are one of the best things I'm making these days.  There seems to be some truth to that,   so why mess with a good thing?

The other big reason is that I rarely get my plan together for cooking four hours before I'm ready to prepare dinner.   The comfort food that falls second on my list after braised meats is a flavorful soup.  So instead of braising,  I'll poach a whole chicken for a brodo that reminds me of Italy, simmer mushrooms for a mushroom stock, experiment with veggie and ginger stocks...the varieties are endless.   I recently had a duck stock at Momofuku that I loved, so I need to work that into the mix. 

One of the stocks that's been part of my arsenal for years is a smoked ham hock stock.  I love the smoky, intense pork flavor especially within a clear, unfatty broth.   I posted my recipe for smoked ham hock stock before - it requires little effort and can basically simmer on the stove while you read the paper, watch football or declog your shower.  (Sorry, inside joke.)

You've heard everyone say that homemade stocks are a thousand times better than anything you can buy.   For once, everyone is right - the flavor isn't even comparable in my opinion.  But another major benefit of making stock, in fact one of the most important benefits, is the abundance of good eating that will follow.   It's like the a culinary gift to yourself that keeps on giving.   

For instance, this ham hock stock was used to make a soup with pastina, sausage, yellow foot mushrooms and rosemary.    After a night of leftovers, the stock made an appearance in a green curry and mussel soup, similar to the one I've posted here.     Another thing I like to do after work is to just reheat some leftovers in the soup.    I recently had some leftover brussel sprouts, rice and peas in the fridge - nothing originally intended for soup.   Just a few ladles of the stock turned them into a quick dinner that left me wondering why I wouldn't always have stock in my fridge.    Oh wait....I do.    Nevermind.

Comments

[Rachel]

Hey Joe, Just wanted to shout out, and say a huge thanks for keeping me amused, excited & inspired by your thoughts on food! I am from the UK, and am lucky enough not to have experienced the dreaded Sandra Lee,but your words still make me smile. You've made me discover & experiment with pink peppercorns, and I am definately going to try the Ham Hock soup. Keep up the great work!
Thanks again.
Rachel