Note to Self:

Monday, April 5, 2010

Fond de Jambon

Ok...I'll be the first to admit that this doesn't look that appetizing when you look at it in a photo, but it is. It's ham stock made with the the ham bone (and scraps) leftover from Easter dinner at my sister's house (and yes, I actually took the ham bone that was about to be tossed out). I find it interesting that the French word for stock is fond,  translating to English as foundation, because it is the very foundation of cooking (especially soups and sauces)...pure flavor. As this simmered tonight the entire house was permeated with the delicious sweet and salty aroma of ham...there is split pea soup in my very near future.

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