Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

Cookbook Now Available!

Introducing my new cookbook available for sale everywhere.

The Yankee Chef: Refreshed, Lighter, Simpler, Comfort Food

 

 

 

 

 

My blog for more Yankee stories, lore, facts, food and frolic.

 

 

 

A work in progress of Our N.E. Heritage

 

 

 

 

 

 

 

 

 

 

 

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Canadian Split Pea Soup, Italian-Style

If pancetta is too expensive, by all means try other cured hams, or even boiled ham. I have used a new product from my deli called Italian Hot Ham, and the heat is absolutely perfect. And if you are wondering if there is a difference between Canadian split peas and green split peas.....no, there is not. Other than the color, they are equally interchangeable in any recipe, including this one.

Ingredients

For 1 Batch(es)

Recipe

  • 1 pound yellow or green split peas
  • 1 carrot, peeled and finely chopped
  • 4 -8 ounces diced pancetta ham
  • 4 cups vegetable or chicken broth
  • 4 cups water
  • 1/2 cup pastina pasta *
  • Salt and black pepper to taste

Canadian Split Pea Soup, Italian-Style Directions

  1. It is as simple as placing all ingredients(no need to sautee this and brown that) to a boil over medium high heat. Stir well, reduce heat to low, cover and simmer at least 90 minutes, stirring once or twice for the first half of the cooking time. the last 45 minutes, you may want to stir more often because as it thickens, the "bulk" of the soup falls to the bottom and will scorch more readily. Season to taste with salt and pepper before serving.
  2. * Use whatever type of mini pasta you desire, such as risoni, couscous, quadretti, ditali.....well, you get the idea.
  3. NOTE: This is one of those recipes that almost belong in a slow cooker. Simply place all ingredients in a 3 quart(or larger) crockpot, cover and allow to simmer the entire day. If you are home, stir every once in a while. If not, "forget about it". You can give it a good whirl when you come in.
Top