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.