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Another Yankee cook

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My very good friend, Heather Atwood, is a food columnist for the Gloucester Times in Massachusetts and a great cook. She has a popular website called Food for Thought filled with simple recipes that have a bit of flair. One such dish caught my eye and upon giving her a call, she told me she would be delighted if I shared with my readers up here in Maine. This pork stew is easy to prepare, with a nice tangy sauce that matches perfectly with pork. 

Hoirino me selino

What I love about this recipe is that you may already have all the ingredients on hand already. Quick to prepare, this one pot recipe is a super idea after work when you have little time to prepare supper.

Serves 4-6

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 1/2 3 cups chopped ham
  • 1/2 medium onion, chopped
  • 2 leeks, quartered and chopped
  • 3 stalks celery, chopped
  • 1 tablespoon flour
  • 2 cups chicken broth
  • 2 eggs
  • 1/4 cup lemon juice
  • Salt (to taste, but be careful; you're ham may be salty enough)
  • Pepper (be generous)
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped fresh parsley

Heat a large skillet to medium high. Add olive oil and butter. Let heat, and add ham. Cook and toss until ham is browned. Remove from pan to a bowl or plate.

Add onion and leeks to pan, adding more butter if the pan is too dry. Lower heat to medium and saute onion and leek until soft, about five minutes. Sprinkle in flour and stir well. Add chicken broth and celery and simmer for 10 minutes.

Stir ham back into dish and simmer for another 3-5 minutes.

Beat eggs in a small bowl and add lemon juice. Pour a small amount of egg mixture into the ham and stir in quickly. On low heat, add the remaining egg and stir well.

Add parsley, red pepper flakes and taste for salt and pepper. Serve hot over white or brown rice.

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