Friday, April 04, 2014

These two things go hand in hand...

I went to the Reading Terminal Market in search for something.  

I made an intensely flavored broth using onions, carrots, celery, fresh thyme and smoked ham hocks (made by the Amish).  I brought it to a boil and then gently simmered it for two hours or so.  I saw the meat falling off the bone - that's how I knew she was ready.  

I added the lentils until they were cooked (wasn't paying attention to the time, but it wasn't too long).  I served it with some pecorino romano (like I always do) and also some croutons I had made (so the dish wasn't all soft textures).  

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