The Home Cook

By Jill Melton / Photography By Brooke Stevens | March 02, 2017
0 Shares
Share to printerest Share to fb Share to twitter Share to mail Share to print
Wine pairings with Bob's Caldo Gallego: Bodegas Los Bermigos Malvasia Seco, 2015 (white) or Listan Negro, 2015 (red) Both from the Canary Islands and $20 —Ed Fryer, Village Wines

My neighbor Bob is a self-proclaimed foodie. As a result, he frequently trots over to the house with a new dish for me to try—carrot soufflé over the holidays being the latest. (It was amazing, by the way.) I hear of his cooking and eating expeditions over the “Rose of Sharon” on a regular basis. His caldo recipe sounded like one in need of being shared, and indeed it is.

Bob grew up in North Miami Beach, Florida, where Spanish food and culture flourishes. A lack of fondness for black beans was not to his advantage in a city of black beans and rice. One day at a new restaurant, the chef suggested caldo gallego, a hearty soup made with white beans. He’s been on the hunt for a good caldo ever since, and a number of years ago he started perfecting his own. This soup is hearty and chock-full of things: potatoes, turnips, leeks, chorizo, ham and beans. Brothy and meaty, it’s not for the vegetarians in your life.

Bob Levy with his Caldo.
Article from Edible Nashville at http://ediblenashville.ediblecommunities.com/recipes/home-cook
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60