Hoppin’ John is a dish of beans and vegetables that originated in the southern US. Most commonly made with black-eyed peas and a ham hock, it’s served on New Year’s Day for good luck into the new year.
I made a vegetarian version, using an overlap of mirepoix (onion, carrot and celery) and the Holy Trinity of southern cooking (onion, celery and peppers), along with garlic, thyme and a bit of cayenne pepper. We served it for dinner along with a pot of white rice
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Serves four as a side dish or six to eight as a tasting. Continue reading “Hoppin’ John for the New Year”
We’ve been going to Chicago for years – usually just for the weekend but we’ve taken extended trips, usually staying on the Magnificent Mile or in the Loop. One restaurant we repeatedly passed by but never checked out is Rosebud on Rush. A few years ago we finally made a reservation and had dinner at the Rush Street location and we were instantly hooked, and we make it a point to visit Rosebud once or twice a year. In addition to two bustling levels indoors, there’s outside dining at sidewalk tables that are closed off in the winter and kept warm with patio heaters. We enjoy sitting outside during the warmer months.