Baked Potato Soup

 

Baked Potato Soup

When Bennigan's went through bankruptcy in 2008 I was saddened that I would never again taste a quality baked potato soup. Thus started my personal quest to fill a culinary void. After trying several recipes, I ran across this one. I gave it a shot mainly because it was simplistic, and if experience in the kitchen has taught me anything, it's that the simplest recipes often turn out to be some of the best. This one did not disappoint and has made its way into my cooking rotation. What's most surprising about this recipe is that there are only eight, EIGHT ingredients. Moreover, chances are good that you already have most, if not all, of them in your kitchen already. This is the perfect soup to enjoy during the cold and cloudy winter months after a long day at the office.

Ingredients:

1 teaspoon olive oil

1/2 pound bacon, chopped into lardons

1 medium yellow onion, finely diced

1 large (2 small) carrot, peeled and finely diced

2/3 cup diced celery

5 medium red potatoes, chopped into bite sized pieces

1/4 cup flour

2 cups chicken stock

Coarse salt, freshly ground pepper, to taste

2 cups heavy whipping cream

Directions:

Heat a large saute pan over medium high heat with. Fry bacon until crisp and remove bacon with slotted spoon. Allow to drain on paper towels. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened (about 5 minutes).

Transfer potato and vegetable mixture to a large stock pot over medium high heat. Vigorously whisk in chicken stock, making sure there are no lumps from the flour. Once flour is incorporated, add half of the reserved bacon and season generously with salt and pepper. Bring the soup to a boil, then reduce heat to medium low and allow soup to simmer, uncovered, for 25 minutes or until potatoes are soft. 

After potatoes are tender, mash about 1/4 of the mixture to make a smooth texture. Add cream and simmer for 5 more minutes. Season to taste and serve with preferred garnishes (cheese, chives, sour cream, bacon, etc.).

Pork Belly with Braised Kale

I love experimenting with specialty cuts of meat. That's not to say there's anything wrong with steak and pork chops, but every so often it's fun to hone my oxtail or veal shank skills. So for the past few weeks I've been looking everywhere for pork belly. None of the grocery stores or meat markets around here carry it. Finally, a Google search for a local meat stores came up with a relatively new, family owned grocer offering a variety of specialty products. I had in fact driven past the store multiple times but never knew it existed. After perusing through such offerings as alligator steaks and sweetbreads I find a 2 pound vacuum packed pork belly waiting for me. Looking at it felt like one of those Ah! moments where the edges of your eyesight go blurry and the imaginary chorus in your head sings out "Haaaaaaallelujah!" $10 and 30 minutes later, I found myself at my computer searching for pork belly recipes. Michael Symon's braised pork belly emerged as the winner. 

Amber and I dined at Michael's restaurant "Roast" in Detroit several months ago while on our way to New York. We ordered the pork belly appetizer which was out of this world! It was served with a mango relish and arugula pesto. I learned from the experience exactly what he means by using crisp, acidic flavors to cut through rich food. Few things can be as rich as pork belly so I figured that greens were the way to go.

I've never braised kale before but I have used it in a variety of dishes. I am always surprised how well its texture stands up to cooking and this recipe is no exception. Don't skimp on the garlic as that's what creates depth. Finishing with apple cider vinegar perks up the taste and, paired with pork belly, creates a dish that you would easily shell out $30 for at Roast!

Pork Belly

Ingredients:

A 2 pound pork belly, skin removed

2 Tbsp kosher salt

1 tsp sugar

1 Tbsp coriander seeds

1 Tbsp crushed red pepper

1 tsp cinnamon

Grated zest of 1 orange

1 red onion, thinly sliced

1 carrot, chopped into 1/2 inch pieces

1 bay leaf

1 cup of white wine

4 cups chicken stock

1 cinnamon stick

Directions:

Mix together the salt, sugar, coriander seeds, crushed red pepper, ground cinnamon and orange zest. Rinse the pork belly and pat dry. Coat the pork belly with the seasoned salt and wrap in tightly in plastic wrap. Refrigerate overnight or for 24 hours.

Preheat the oven to 275F. Rinse the seasoning off of the pork belly, pat dry. In a pot or saucepan, combine the onion, carrot, garlic, bay leaf, white wine, chicken stock and cinnamon stick, bring to a simmer. Place the belly in a dutch oven and pour the liquid over it. Cover and bake for 6 hours.

Remove from the oven and let the pork belly cool in the liquid. In the meantime, make the braised kale.

Braised Kale

Ingredients:

1 Tbsp olive oil

2 onions, thinly sliced

1 tspn salt

1 tspn freshly ground black pepper

1/2 tspn red pepper flakes

2 Tbsp minced garlic

1 bunch kale, torn and stemmed (about 8 cups)

2 cups chicken or vegetable stock

1/4 cup grated Parmesan cheese (optional)

1 Tbsp apple cider vinegar

Directions:

Heat oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and sweat for about 2 minutes. Add the garlic, kale, and stock. Cook for 8 - 10 minutes, stirring occasionally. Add the cheese (if using) and vinegar and cook for an additional minute. Remove from the heat. Serve immediately with sliced pork belly.

Swedish Meatball Slider

Swedish Meatball Slider

I often like to throw in snazzy updates to food that could otherwise be described as "blah." Amber likes it when I cook food that is smaller in portion size, so I figured sliders were a great idea to combine A) something I could play around with and B) a bite-size meal. It also just so happens that sliders are extremely versatile. Eating just one is a meal in itself, or two suffices as a main course. Go crazy and use them as little hors d'oeurves? I mean, what DOESN'T complement a pretzel bun? Your guests will thank you. :) Top with parsley and/or bacon for extra flavor.

Ingredients:

For the caramelized onions

1 large onion, sliced

1 teaspoon butter

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon sugar (optional)

1 teaspoon balsamic vinegar (optional)

For the meatballs

2 slices fresh white bread

1/4 cup milk

3 tablespoons butter, divided

1/4 cup onion, grated

A pinch plus 1 teaspoon kosher salt

1 pound ground chuck

1 pound ground pork

2 large egg yolks

1/2 teaspoon black pepper

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg 

For the sauce

1/4 cup all-purpose flour

3 cups beef broth

1/4 cup heavy cream 

For the sandwiches

8 Pretzel Buns, split

1/4 cup caramelized onions

8 slices provolone cheese

Step 1 - Make the caramelized onions.

Over medium to medium high heat, add butter and oil in a medium pan and cook until butter is melted. Meanwhile, chop onion into 1/2 inch pedals. Add chopped onion to pan and stir to coat. Spread onions out in a single layer and allow to lightly brown, stirring occasionally (about 10 minutes). Make sure to scrape all the brown bits from the pan when stirring. Once onions are lightly browned, lower the heat medium low and add salt and sugar (if using). Cook for 30 minutes to 1 hour, stirring every few minutes to allow onions to develop a deep rich chocolate color. Once onions reached desired color, stir in the balsamic vinegar and remove from heat. Set aside to make meatballs.

Step 2 - Make the meatballs

Preheat oven to 400 degrees.

Shred bread by hand into a small bowl and mix in milk, set aside. Combine remaining ingredients for meatballs in a large bowl and add soaked bread. Form meat into balls with a 1 1/2 inch diameter.

Heat a large stainless steel skillet under medium high heat. Add butter and oil to pan and allow to melt. Add meatballs one at a time to skillet and brown on all sides (about 3 to 4 minutes per side). After they are browned, place meatballs on a cookie sheet lined with aluminum foil and cook in oven for another 10-15 minutes until the internal temperature reaches 165 degrees. Remove from oven and allow to cool.

Step 3 - Make the sauce

Drain all but 1 tablespoon of fat from skillet you used to brown the meatballs and place over medium high heat. Whisk in flour and cook for about 2 minutes, to cook out the flour taste. Vigorously whisk in beef broth and allow to thicken. Whisk in cream and allow to cook another 3 minutes.

 

Step 4 - Assemble sliders

Take a pretzel bun and layer in this way: bottom half of bun, meatball, sauce, cheese, caramelized onions, top half of bun.

Serve and enjoy!

Cajun Vacation

Gumbo

Amber and I love to travel! Nothing makes us happier than experiencing new things and places, be it BBQ on Beale Street or Italian food in Cleveland's Little Italy, we're up for almost anything, anytime and anywhere. Alas, as many couples experience, our schedules and the kids can make it difficult to get out of town. One of our favorite places to visit is New Orleans and we consistently romanticize about our next trip to the Vieux Carre. To help alleviate cabin fever, I decided to make one of our favorite dishes when we do visit, gumbo.  

Patience is an absolute must for this recipe. It takes hours to develop the deep, rich flavor that only slow cooking can provide, but the end result is well worth your labor. Years ago when Emeril Live! was still on the air, Mr. Lagasse said that the amount of time it takes to make the roux is "two beers." This recipe is adapted from Emeril's. I strongly suggest prepping all of your ingredients ahead of time so that you can concentrate on developing flavor. This recipe is so good that even though it makes enough for 6 people, it was gone the next day between the two of us. Serve over steamed rice garnished with parsley, green onion and/or hot sauce.

Ingredients:

1 cup vegetable oil

1 cup all-purpose flour

1 onion, chopped

4 stalks celery, chopped

1 green bell pepper, chopped

2 cloves chopped garlic

1 pound andouille sausage, cut into 1/2-inch slices

1 1/2 teaspoons salt

1/4 teaspoon cayenne

3 bay leaves

6 cups chicken broth

1 pound boneless chicken breast, cut into 1-inch chunks

1 pound boneless chicken thighs, cut into 1 inch chunks

1 tablespoon cajun seasoning

2 tablespoons chopped fresh parsley leaves

1/2 cup chopped green onions

1 tablespoon file powder

4 cups steamed rice

Directions:

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Whisking slowly and constantly for about 30 minutes until the roux becomes the color of chocolate. Add the onions, celery, and bell peppers and continue to whisk for 4 to 5 minutes, or until wilted. Add the garlic and cook for another minute. Add the sausage, salt, cayenne, and bay leaves and stir for 3 to 4 minutes. Add the chicken broth and stir until the roux mixture and stock are well combined. Bring to a boil and reduce to simmer. Simmer, uncovered, for 1 hour, stirring occasionally.

Season the chicken with cajun seasoning and add to pot. Simmer for 2 more hours. Skim off any fat that rises to the surface. Remove from the heat and stir in parsley, green onions, and file powder. Remove the bay leaves and serve over steamed rice. Garnish with green onion, parsley, and/or hot sauce.

Pastoral Delight

                                                      SHEPHERD'S PIE

Not typically what one would consider a light, summer dish; shepherd's pie can still find its warm weather niche in the cool nights of July by serving up its classic comfort and satisfying, spoon-filling capabilities. Take a chance with this hearty pie this summer and you won't be disappointed.

Ingredients:

Meat:

2 Tablespoons Olive Oil
1 pound Ground Beef
1 pound Ground Pork
1 medium onion, chopped
4 cloves garlic, chopped
1 1/2 cups beef stock
3 Tablespoons Worcestershire sauce
1 Tablespoon Italian seasoning
3/4 cup frozen mixed vegetables
Salt and pepper to taste
2 tablespoons corn starch dissolved in water

 Potatoes:

4 russet potatoes, peeled and cut into 1-2 inch dice
4 cloves garlic, minced
3/4 cup cream
5 tablespoons butter, cubed
Salt and pepper to taste



Bring a large pot of salted water to a boil and add potatoes. Boil for about 20 minutes or until potatoes are fork tender. Drain and set aside.

Preheat oven to 425 degrees.

Saute onion in olive oil in a large skillet over medium-high heat until translucent (5 minutes) season with salt and pepper. Add garlic and cook until fragrant (1-2 minutes). Add beef and pork. Season again with salt and pepper. Cook until well browned (10 minutes). Deglaze pan with beef stock scraping all the brown bits from bottom of pan. Add Worcestershire sauce, Italian seasoning and mixed vegetables. Season with salt and pepper to taste and simmer for about 10 minutes. Add corn starch slurry to reach desired consistency.

In a large bowl, mash together potatoes, garlic, cream, butter, and salt and pepper to taste.

Pour meat mixture into a 9 x 13 inch baking dish. Layer mashed potatoes on top of meat mixture. Sprinkle potatoes liberally with shredded cheddar cheese. Bake in preheated oven for 15-20 minutes until cheese is melted and meat is bubbly. Let cool and serve.

Chicken and Kale Soup with Sweet Dinner Rolls

 

Chicken and Kale Soup

Kale is certainly in vogue today. Long gone are the days when this humble, healthy, inexpensive green was relegated to the inedible garnish on a steakhouse dinner plate. It holds up its texture surprisingly well when braised or simmered. What would reduce most leafy greens to an anomalous goop instead infuses this veggie with flavor. The key to this dish, however, is the rubbed sage. Chicken and sage just simply work together. So too does kale and sage, apparently. Sweet dinner rolls are a great counterpoint to the earthy, lightness of this waistline-friendly soup.


Ingredients:

1 tbsp extra virgin olive oil

2 pounds boneless skinless chicken breasts, cooked and cubed

1 large white onion, diced

4 cloves garlic, crushed

2 medium carrots, diced

2 stalks celery, diced

1 bunch fresh kale, ribs removed and roughly chopped

5 cups chicken stock
1 Parmesan cheese rind (optional)

Salt and pepper to taste

1 can pinto or kidney beans (drained and rinsed)

2 tbsp fresh parsley, chopped

1 1/2 tsp dry rubbed sage

Instructions:

In a large pot, sweat onion, carrots, and celery in olive oil for about 5 minutes until translucent. Add garlic and cook for additional 1-2 minutes, until fragrant. Add chicken stock and bring to boil. Reduce to simmer and add parsley, sage, beans, chicken, cheese rind, and kale. Simmer for 30 - 45 minutes, uncovered. Season with salt and pepper to taste and serve.

Sweet Dinner Rolls 

Ingredients:

2 tsp. active dry yeast

1/4 c. warm water

1 teaspoon honey

1 c. milk, scalded and cooled to lukewarm

1 1/2 Tbl. of melted butter, slightly cooled

1/4 c. sugar 

3 - 4 cups all purpose flour

1 whole egg

1 tsp. salt

Directions:

Dissolve yeast in hot water with a teaspoon of honey; let stand until frothy. Combine yeast mixture, milk, sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly.  Add melted butter and eggs and beat well. Add salt and stir to combine. Add enough flour to form a soft dough.  Sprinkle a small amount of flour onto counter and let dough rest.  Meanwhile, grease a large bowl.  Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. Cover and let rise in a warm place until double in bulk.  Punch down.  Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets.  Let rise until doubled. Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. 

Beef Chili with Chipotle Sour Cream

Too often, chili tastes like nothing but salt, beef and cumin. Maybe sometimes with a little tomato flavor. How does one make chili that actually tastes like chili but with real flavor? The answer: Chipotle chiles. These smoked jalapenos add fantastic taste without adding unnecessary calories or fat. Browning the vegetables really helps create depth. The longer you can simmer this recipe, the better. The end result is a savory, mouth-watering, and slightly sweet chili which pairs fantastically with chipotle sour cream and shredded cheddar.

Ingredients

1 tablespoon olive oil

1 onion, diced (1 cup)

1 red bell pepper, diced (1 cup)

2 carrots, diced (1/2 cup)

2 teaspoons ground cumin

1 pound extra-lean ground beef

1 (28-ounce) can crushed tomatoes

2 cups water or chicken broth

2 chipotle chiles in adobo sauce, seeded and minced

2 teaspoons adobo sauce from the can of chipotles

1/2 teaspoon dried oregano

Salt and freshly ground black pepper

1 (15.5-ounce) can black beans, drained and rinsed

1 (15.5-ounce) can kidney beans, drained and rinsed

1 (15.5-ounce) can pinto beans, drained and rinsed

1 tablespoon of cornstarch dissolved in 3/4 cup of water

Chipotle Sour Cream (recipe below)

Directions

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper. Add cornstarch mixture and stir. Simmer for additional 2-4 minutes until chili is at desired consistency. Serve.

Chipotle Sour Cream

3 Chipotle peppers in adobo sauce
1 cup sour cream
Juice of one lime
Salt and pepper to taste

Combine all ingredients and refrigerate until ready to use.