White Beans with Smoked Pork Shanks

I always keep a bag of white beans in the pantry.  A quick overnight soak and a pressure cooker make for a very fast, hearty deal, and use smoked pork or ham to make it happen.  Don't be telling' me you don't have time to cook if you have time to read this.  You and your friends or family will be eating within an hour.

And don't forget the good mustard.
1 lb dried Great Northern Beans, soaked overnight
1 lb smoked pork shank, sliced
3 carrots, peeled and coarsely diced
1 tsp kosher salt
1/2 tsp dried red pepper flakes
2 tsp dried or fresh rosemary leaves
1 Tbsp olive oil

Rinse and drain the soaked beans, and tip them into a pressure cooker. Add enough water just to cover. Stir in the carrots, salt and red pepper flakes. Nestle the shanks into the beans. Add just enough more water to barely cover the shanks. Sprinkle on the rosemary.

Bring the pressure cooker up to full pressure (mine has three lines). Cook over medium-low flame for exactly 4 minutes. Turn heat off and remove pot from heat. Allow pressure cooker to reduce pressure naturally - this will take about 20 minutes. Do not speed up pressure reduction, or beans will burst and soup will become pureed.

Check that pressure is fully reduced according to manufacturer’s instructions. Gently and carefully open the pressure cooker well after the pressure is fully reduced. Remove the shank slices and allow to cool slightly on a large cutting board. Dice the meaty sections of the shank.

Spoon some beans and carrots handsome of the soup liquid into shallow bowls. Add pieces of shank to taste. Serve with crust bread.

Serve 4-6.

Yellow Squash Kale and Ham Strata with Ajvar Horseradish Cream

As casseroles come into season yet summer veggies like squash still linger, here's a comforting casserole with the convenience of no-boil lasagna.  I always have a bit of ham saved in the freezer for dishes like this for a quick preparation when comfort is needed.
Ajvar Horseradish cream sauce:
2 Tbsp butter plus 2 Tbsp canola oil
1/4 cup flour
2 to 2-1/2 cups milk
2 Tbsp Ajvar
1 Tbsp horseradish

1 large yellow squash, sliced
2.5 oz fresh baby kale
1/3 lb ham, cubed
1/2 lb Jarlesburg or Swiss cheese, grated
9x13-inch worth of no-boil lasagna sheet
1 doz fresh basil leaves

Heat oven to 375. Now prepare the Ajvar horseradish cream sauce. Melt the butter in the oil in a medium saucepan. Tip in the flour and whisk for about 3-5 minutes, until the flour is bubbly and the aroma becomes just nutty. Add 2 cups of the milk, the ajar and the horseradish. Continue whisking as the mixture comes to a gentle boil. Adjust the thickness with any extra milk as needed. Season with salt and pepper to taste, and remove from heat when nicely thickened.

Pour about one third of the sauce onto the bottom of an oiled 9x13-inch casserole dish. Lay half the squash slices on top of the sauce.

Sprinkle with half the grated cheese. Top with the kale, and pour on another third of the sauce. Then lay the remaining squash slices and half the ham cubes on top.

Lay the lasagna sheets over all and pour the remaining sauce over the lasagna. Sprinkle with the second half of the ham cubes, the remaining grated cheese, and distribute the basil laves about.

Bake covered for about 20 minutes, and then uncovered for about 20-30 minutes, until brown and bubbly.

Serves 4.