@thestrongcook: Is Kitchen Confidential still worth reading? 📖🧑🏻‍🍳 (ft. my sausage & kale soup - FULL RECIPE BELOW ⬇️) Before I continue, I want to say RIP to the man himself, who changed the way we cook, eat and travel, and will never be forgotten. But before Anthony Bourdain was a famous TV personality, he was an author, and an excellent one at that. And his best known work is without a doubt, Kitchen Confidential. While the book certainly has its flaws (which Bourdain was the first to admit), it’s still an entertaining read. It gave way to the idea that being a cook is something to be proud of, and chefs around the world share a truly unique bond worth celebrating. This message really resonated with me, and also made me fall in love with the book. In this video I made a Portuguese sausage and kale soup - one of Bourdain’s personal favourites. He came across the dish in Provincetown MA, a town I’ve visited several times, and absolutely love. I also just so happen to live in Montreal’s Little Portugal, so it only made sense for me to give the dish a try. Here’s my take on the recipe ⬇️ INGREDIENTS: 2 lbs ham hock, sliced into 1.5”-2” sections 2L chicken stock (no sodium) 1 bunch kale 1 chorizo sausage 1 linguiça sausage 1/2 yellow onion 3 cloves garlic 2 tbsp olive oil 1 tbsp neutral oil 15-20 grelot potatoes 398mL canned butter beans Fine kosher salt (to taste) Freshly cracked black pepper (to taste) INSTRUCTIONS: 1. Pat your ham hocks dry. In a large heavy-bottom pot, sear your hocks over high heat in 1 tbsp neutral oil. When nicely browned, remove them from the pot temporarily, and remove any excess fat from the pot. Add your hocks back to the pot, and cover them with 2L chicken stock. Bring to a boil, then cover with a lid and lower to a simmer for 4-5 hours. 2. While your broth is simmering (ideally in the last hour), cut your grelot potatoes in half. Pre-heat your oven to 450 degrees F. Season your potatoes with olive oil and salt, and place them in the oven to roast for 15-20 minutes, or until nicely coloured and cooked through. Take them out when done, and set them aside. 3. When your ham hocks are tender and easily fall off the bone, remove them from the broth and set aside. Strain your broth into another container to ensure there aren’t any bone fragments. (HAM HOCK TERRINE RECIPE IS IN THE COMMENTS). 4. Slice your Linguiça and Chorizo into 2-3mm thick slices. Finely dice your onion, and thinly slice your garlic. Lastly, remove your kale stems, and wash the leaves before roughly chopping them. 5. In a large heavy-bottomed pot, sear your sausage slices over medium-high heat in 1 tbsp olive oil. Work in batches if needed. When done, remove your sausages with a slotted spoon, trying to leave as much residual fat in the pot as possible. Add your onions and garlic, lowering the heat to medium, and sauté until translucent and fragrant. Add your kale, with 1 tbsp more oil and a good pinch of salt. Sauté until the kale is slightly wilted. 6. Add your sausage back into the pot, along with your potatoes, and your broth. Bring to boil, cover, and let simmer for 20-30 minutes to let the flavours develop. Add your canned butter beans (strained), and simmer for 5 more minutes uncovered. Serve and enjoy! #kitchenconfidential #soup #homecooking #Recipe

Ben Maxwell

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Region: CA

Wednesday 10 December 2025 13:42:28 GMT