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Bean Soup With Kale

Reviewed: Mar. 25, 2014
Fantastic hardy soup! The first time I made this I followed the receipt exactly and thoroughly enjoyed it. Having a craving for kale I decided to make it once again, however, made changes based on the ingredients I had on hand. In addition to onions and garlic, I added two finely sliced celery stocks in the saute. After the kale wilted down, I supplemented two finely sliced carrots, replaced the white beans with one can each of rinsed chick peas and black beans, substituted the plum tomatoes with one can of diced tomatoes and added approximately three square inches of chopped parmesan cheese rind. Since my pot was almost full, I topped it off with as much chicken broth that I could fit and simmered for two hours. When serving myself I put in a healthy squirt of Sriracha sauce, which I add to most of my home made meals as I like the kick of heat and flavour. Using less broth turns this into a substantial kale vegetable stew. This is an excellent base recipe that you can easily personalize.
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Chef John's Corned Beef Hash

Reviewed: Mar. 24, 2014
Excellent!!! After my first attempt making corned beef, which was delicious, I wanted to transform the leftovers into something different and found this recipe that was unrated at the time but looked intriguing. I watched the video and book marked it in anticipation for our weekend brunch even though I am not a fan of hash like my hubby is. While I was preparing to make it I realized I forgot to buy the roasted tomato salsa, but I decided to make it anyway and it was absolutely scrumptious. I am now converted to a corned beef hash lover and look forward to making it again to include the secret ingredient. Thank you Chef John for this easy recipe!
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