Have you been watching Feud: Bette and Joan? I LOVE it.
In conjunction with the series I’m running a little Joan Crawford Cookbook competition. All you have to do to be in with a chance to win a copy of my book:
is to skip over to this post and let me know in the comments, who do you think is best? Bette or Joan?
These two are definitely my favourite actresses, it’s too hard for me to choose between them to be honest. Hence I present to you a menu composed of one recipe from each.
Bette Davis’ Split Pea Soup
2 quarts (1900ml) cold water
1 1/2 cups (375g) split peas
Bone from ham and small piece of ham, diced
1 small onion
2 stalks celery
1 cup (250ml) evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped mint, fresh or dried
Croutons to serve
Soak the peas overnight in water to cover. Drain, add the two quarts of water, ham and ham bone, onion and celery. Simmer slowly until the peas are perfectly soft (about three hours). Rub through sieve. Reheat, and just before serving, add the milk and seasoning. Serve with croutons.
The modern cook may prefer to puree all—or some—of the soup in a blender rather than rubbing through a sieve, which requires quite a bit of elbow grease. You will take the ham bone out first though right? Get all the lovely tasty bits of meat off the bone, put those back in the soup and find a doggie to donate the bone to.
Ringo enjoying his bone…
To accompany Bette’s soup, here is Joan’s mad – but good – recipe for Hot Buttered Bread:
Yeah, that is HALF A POUND OF BUTTER (225g to us Brits), so obviously, it is delicious. You will need a chum around to help out with making this – it’s a messy business…
But there will be opportunities for your assistant to pretend to be playing a concertina…
Resulting bread is very, very good…
Let me know if you rustle either (or both) of these up, would love to see photos too!