Herbed White Bean and Venison Sausage Soup

As these words are being written I can glance out the window to a messy mixture of snow, sleet, and freezing rain. A strong nor’easter has the wind chill factor down around 18 degrees. In some parts of the country that’s just another winter day, but here in the Carolinas it’s a weather phenomenon which comes only once or twice a year.

No matter where you live, though, it’s the sort of situation that cries out for hearty food (and maybe a hot toddy or mulled wine). Here are two recipes that fit the hearty fare portion of the bill.

You’ll need:

• 1½ tablespoons olive oil
• 2 cups chopped onion
• 1 cup chopped carrots
• 2 teaspoons minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 whole bay leaf
• 2 cups chopped tomatoes
• 16 ounces dried navy (or other white) beans (see tip)
• 6 cups chicken stock
• 1 ham hock
• ½-¾ pound crumbled, bulk venison sausage
• 1 (10-ounce) package frozen spinach, defrosted and drained
• Salt and pepper to taste (go easy, because the ham hock will have a lot of salt)

In a large soup pot over medium-high heat, heat olive oil and sauté onions, carrots, and garlic. Add dried herbs and bay leaf and sauté an additional minute. Add tomatoes, drained navy beans, chicken stock, and ham hock. Bring to a boil. Lower heat and simmer until beans are tender (do not let liquid cook away completely — add water if necessary). Simmering time is usually about 90 minutes.

Remove ham hock and chop ham. Return chopped ham and venison sausage (brown it in advance) to soup. Add spinach and cook about a minute. Adjust salt and pepper if needed. Serve immediately with hot homemade bread or bruschetta.

Tip: The dried beans should be soaked in cold water for six to eight hours, or you can use the “quick soak” method of covering them with cold water, bringing it to a boil, and continuing to boil for two minutes. Then remove from the heat, cover, and let stand for an hour.

Anna Lou’s Cobbler

The Anna Lou of this recipe was my mother, and often on a bitter winter day when the mollygrubs (a traditional Appalachian term for the blues) threatened to lay hold of your soul, she’d treat us with this easily prepared dessert. It will work with about any kind of wild berry, and since I promised when these weekly offerings first began to vary occasionally into foods from nature other than game and fish, here we go. Served by itself, with cream or ice cream, a heaping helping of cobbler is a fine way to round out a filling meal.

You’ll need:

• 1 cup all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 cup milk
• 1 stick butter, melted
• 2-4 cups fresh or frozen blackberries, dewberries, elderberries, wild strawberries, raspberries, or huckleberries

Combine flour, sugar, baking powder, and milk; stir briskly with a wire whisk until smooth. Add melted butter and blend. Pour batter into a 9-by-13-inch pan or baking dish. Pour berries (amount depends on personal preference) evenly atop the batter.

Do not stir. Bake at 350 degrees for 30-40 minutes or until golden brown.

Tip: Leftovers can be reheated in a microwave oven.