Week of 2/8/1999

Black-Eyed Pea and Ham Stew

1 lb. dried black-eyed peas, picked over
1 smoked ham hock, blanched in boiling water 2 minutes and drained
1 C. chopped onion
1 C. chopped green bell pepper
1 C. chopped celery
1 1/2 lbs. cooked ham, cut into 1 1/2-inch pieces
1 bay leaf
8 C. cold water
2 Tbl. ketchup
2 Tbls. Worcestershire sauce
2 1/2 Tbls. arrowroot or corn starch
Tabasco to taste
1/2 C. minced fresh parsley leaves
1/2 C. thinly sliced scallion greens
Accompaniment: cooked white rice

In a kettle cover peas with cold water by 2 inches and bring to a boil. Boil peas 2 minutes and remove kettle from heat. Soak peas 1 hour. In a colander drain peas and rinse well.

In kettle bring the next six ingredients to a boil in the 8 C. water and simmer, uncovered, stirring occasionally, 30 minutes. Stir in ketchup and Worcestershire sauce and simmer uncovered 15 to 20 minutes, or until peas are tender. •In a small bowl stir together 1/2 C. hot cooking liquid and arrowroot until arrowroot is dissolved. Stir mixture into stew and cook over moderately low heat, stirring 1 minute, or until thickened. (Do not let stew boil). Discard bay leaf and stir in tabasco, salt to taste, parsley, and scallion. Serve stew with white rice. Serves 8.

Heat oven to 375 F.

On a lightly floured surface, unfold thawed pastry. Using a 3 1/2-to 4-inch heart shaped cookie cutter, cut pastry into shapes, discarding pastry scraps or reserving for another use.

Place pastry hearts on an ungreased baking sheet. Bake 15 to 18 minutes or till puffed and golden. Cool on racks.

Split hearts horizontally, fill each with some of the pie filling. Place hearts on dessert plates. Drizzle with fudge topping.* Sprinkle with nuts. Serve immediately. Makes 8.

Note: Heat fudge topping if too thick to drizzle.

4 Tbl. extra-virgin olive oil
4-oz. slab bacon, blanched and diced (about 3/4 C.)
1/2 lb. sweet Italian fennel sausage*
1 med. onion, peeled and finely minced
2 lg. garlic cloves, peeled and finely minced
1 med. red bell pepper; cored, seeded and diced
1 - 32-oz. can Italian plum tomatoes, drained and chopped
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
salt and freshly ground black pepper
1/4 C. heavy cream
1 C. fresh peas, cooked, or frozen peas (cook with the pasta last three minutes of cooking time)
3/4 lb. fusilli pasta

Garnish: 1/2 C. freshly grated Parmesan cheese
Heat 2 Tbl. of the oil in a large skillet over medium heat. Add the bacon and cook until lightly browned. Remove with a slotted spoon and reserve. Add the sausage and cook until nicely browned on all sides. cut crosswise into 1/4” slices and set aside.

Discard the fat from the skillet and add the remaining 2 Tbl. oil. Saute the onion together with the garlic and red pepper until soft and lightly browned. Add the tomatoes and herbs, season with salt and pepper, and simmer, partially covered, for 20 minutes, or until thick.

Puree the sauce in a food processor. Return to the skillet and add the cream, peas, bacon, and sausage. Keep warm.

Drop the fusilli into a large pot of boiling salted water and cook until just tender, or al dente. Drain, return to the pot, add the sausage sauce, and simmer just to heat through. Correct the seasoning, transfer to a serving dish, and serve hot, sprinkled with the Parmesan cheese.

Note: Most sweet Italian sausages are made with fennel seeds. If you find one you like that is made without fennel, add a teaspoon of fennel seeds to the sauce.