Potato Leek Soup

Winter has finally shown it's frosty face here in Philadelphia and I'm desperately digging out all my comfort food recipes, pulling my blinds shut and hunkering down under a blanket.  To be honest, all I really want is a big down comforter, Harry Potter (yes, I know those books are old news and I've already read them 7 times) and a big bowl of steamy soup.  My new favorite?

Potato Leek.

I've taken snippets from several recipes and made it my own.  It's delish.  I highly recommend.
PS - if you want a word document of this, email me..

Dani's Potato Leek Soup

Ingredients
1lb Leeks - cleaned and dark green parts removed
2 slices thick cut bacon - chopped
4 TBSP unsalted butter
4 small Yukon gold potatoes, peeled and diced small
3 small Yukon gold potatoes, diced into "bite-size soup pieces" (peel if you want)
1 quart chicken broth (or vegetable)
1 C heavy cream
1/2 tsp white pepper
Snipped Chives - for garnishing
Finely Shredded Sharp Cheddar - for garnishing

Directions
1. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to get rid of any sand. Slice thinly and set aside.

2. In a 6-quart saucepan over medium heat, melt 3TBSP butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, 25 minutes, stirring occasionally. - They should have cooked down quite a bit and be a golden color. (and smell amazing)

3. While the leeks are cooking, add 1TBSP butter to frying pan and add the chopped bacon.  Cook until crispy.  - (You could probably just fry the bacon and then chop it... whatever works best)

4. Back to the soup - after the leeks have cooked 25 minutes, add the 4 diced, peeled, potatoes and 1quart broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, 45 minutes.

5. Turn off the heat and puree the soup mixture with an immersion blender until smooth. (If you don't have an immersion blender, pour small batches of the soup into a regular blender and return to pot)

6. Add the 3 remaining potatoes and cook in soup (on medium low) until potatoes are fork tender.*** About another 30-40 minutes.

7. Stir in the heavy cream, and white pepper. Taste and adjust seasoning if desired.

8. Sprinkle with chives, cheese and crispy bacon pieces

9. Serve immediately with a thick, crusty piece of garlic bread


*** If you want to cut down on cooking time you can boil the 3 diced potatoes ahead of time and add them but I think they taste better if they're cooked in the soup!

Warm Apple Crisp

I'm not much of a baker but I love apples, and they're especially divine with a dollop of vanilla ice cream, drizzled in caramel.

Recipe Courtesy of
Essentials of Baking: Recipes and Techniques for Successful Home Baking (Williams-Sonoma Essentials)
Ingredients
Filling
6 C chopped, peeled apples (doesn't necessarily have to be 6... use your judgment)
2 TBSP sugar
1 TBSP fresh lemon / lime juice
1/2 tsp ground cinnamon
Topping
1 C flour
1/2 C old-fashioned rolled oats
1/3 C granulated sugar
1/3 C firmly packed golden brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt (omit if using salted butter)
1/2 C unsalted butter, melted

Directions
1. Heat oven to 350
2. Stir together filling ingredients, dump into glass pie dish or baking dish (I use a small, 9x9, but you can use a larger dish)
3. Make the topping by stirring the flour, oats, sugars, cinnamon and salt until well blended. Stir in melted butter, until evenly moistened crumbs form.
4. Spoon crumb mixture evenly over the filling.
5. Bake 35-40 minutes, until apples are tender. Let sit for 5-10 minutes.
6. Top with vanilla ice cream and warm caramel.

Can be stored at room temperature for up to 2 days

Grilled Vegetable Panini

This panini is a throw-together and we each make our own a little different. So here's our ingredients... make one however you wish.
IngredientsThick, crusty, artisan bread - sliced
Roasted red pepper (peel the skin off though, after roasting)
Grilled zucchini (you can 'pan grill' these - just use a little olive oil)
Grilled eggplant
Grilled red onion
Basil pesto
Tomato
Fresh mozzarella
Balsamic Vinegar

** Spread a thick schmear of pesto on both sides of bread, layer with zucchini, eggplant, onion, red pepper and tomato (Kurt adds the mozzarella prior to 'grilling' - I like it cold)

Grill in panini maker until golden brown, add mozzarella and a splash of balsamic vinegar **

Serve with kettle chips and a pickle. And a limeade.

Fresh Lime Salsa

All I can say is... my cousin Lauren eats this plain with a fork. For dinner. But I prefer it as a snack with Tostito's Lime Chips.

You can eat it however you please.

Ingredients:

6 Roma tomatoes - chopped
1 avocado - diced
1 small red onion - finely diced
1 can black beans - drained and rinsed
1 can white shoe peg corn - drained
1/4 C chopped, fresh cilantro
Juice of 2 limes
2 TBSP white wine vinegar

Combine all ingredients in bowl and serve.

*I suggest you make this a day ahead and store in the fridge because... when the flavors have had time to mingle... oh my. It's heaven.

Belgian Brownies

Oh. My. H. There are few words to describe these little cakes from heaven. Ecstasy, maybe? Complete Bliss, perhaps? Regardless of the description, there's no way you can eat just one. Think Molten Lava Cake meets Chocolate Torte. It's a dense, chocolatey dream. Eat them right out of the oven topped with Breyer's "Double Churned, Extra Creamy Vanilla". And drizzle with a raspberry reduction (or fresh raspberries). You can thank me later.

Belgian Brownies
Makes 14 brownies

9 ounces bittersweet chocolate (60 - 64% cacao)
1 cup plus 2 tablespoons butter, cut into small pieces
5 eggs, beaten lightly with a fork
1 1/3 cups confectioners' sugar
3 tablespoons pastry flour

1. Roughly chop the chocolate into pieces. Transfer to a double-boiler and add the butter. Stir until the two ingredients have melted. Mix well and transfer to a large bowl; set aside.

2. Preheat the oven to 325 degrees. Sift the sugar and flour together, then stir into the chocolate. Add the eggs and mix well. Cover and let rest at room temperature for 30 minutes. The batter will thicken as it stands.

3. Line a muffin tin with cupcake papers. Spoon one-fourth cup batter into each paper-lined cup. Bake 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.

(PS - if you live near me and want some pastry flour, I have a 5lb bag and I would love to share it)

Triple Chocolate Chip Cookes

I'm eating these as I type this and they are absolutely fabulous! FYI - this recipe is from the Williams Sonoma Baking book that is displayed on the left. Sorta. (I got it on Amazon for about $3 - BARGAIN!!)

Ingredients1 1/4C all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2C unsalted butter, frozen (or cold) cut into small cubes
1/2C firmly packed golden brown sugar
6 TBSP granulated sugar
1 lg egg
1 tsp. vanilla extract
1C semisweet chocolate chips
3/4C white chocolate chips
3/4C milk chocolate chips

1. preheat the oven 350
2. in a bowl, sift together the flour, baking soda, and salt. set aside
3. in a large bowl (or mixer) whip the butter on medium speed for at least 5 minutes. (this is why I use frozen or hard butter, it forces me to beat it for a while until it's smooth) DO NOT SKIP THIS STEP.
4. combine the brown sugar, and granulated sugar to the butter. beat on medium speed until smooth.
4. add the egg and vanilla and beat on low speed until well blended.
5. slowly add the dry ingredients and beat on low speed until just incorporated.
6. mix in the chocolate chips.

Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

Whipped Sweet Potatoes

This is a sweet potato dream.

The Goods
5-6 small sweet potatoes (or 3 large yams... your choice)
1 cup sugar
1/4 cup melted butter
2 eggs
1/3 cup flour

Topping
1/4 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/4 tsp cinnamon

Directions:

1. Boil and peel the sweet potatoes (or yams).

2. Combine and whip first five ingredients.

3. Layer mix into a baking pan. Top mixture with melted butter.

4. Mix butter, brown sugar, vanilla, cinnamon and coat sweet potato mixture evenly.

5. Bake at 350 degrees for 25 minutes (wait until it's bubbly)

*After baking I topped the dish with a bag of chopped pecans and then placed it in my warming oven for about 25 min... the pecans toasted perfectly!

Chicken Pot Pie

This is the only recipe I am ever remembered for. I hope my children will love it as much as my friends do.

First, the ingredients...don't be surprised if these are things you already have laying around your kitchen...

1 pie crust
3 chicken breasts
5 red potatoes
2 can Cream of Chicken soup
1 bag frozen peas and carrots - thawed
1 sweet onion - diced
butter
egg

1. Heat oven to 450
2. Heat two large pans of water - these are for the chicken and potatoes
*I usually add some chicken bullion to the water for taste - and we could all use a little more sodium right?
3. Trim fat from chicken and dice the potatoes, then add to the boiling water, separately of course
4. Cook the bottom of the pie crust first, in the oven. Just follow the directions on the back of the pie crust box for a "one crust pie" - I cook mine for 9 minutes. Make sure you set the timer. After cooking, turn the oven down to 400 to cook the pie
*this isn't a one crust pie of course but I do not like having a soggy pie bottom. noboby does. you'll add the top crust later. this is what it should look like after it has cooked for the 9 minutes

5. saute the onion in butter until it is translucent and tender - it can even be a little golden

*if you do not like onions than dice them large enough you can pick them out or small enough you can swallow them whole, but do not leave them out entirely. they add wonderful flavor

6. when the chicken is done shred it into bite size pieces
7. the potatoes are done when they break apart by being stabbed with a fork - strain them
8. combine the shredded chicken, potatoes, peas and carrots, onions and the 2 cans of Cream of Chicken soup in a large bowl

9. pour the glorious mixture into the already-cooked pie crust

10. now add the top crust and trim to fit the pie plate.
11. whisk the egg in a small bowl and baste over the top crust
*the egg is strickly for cosmetic purposes, it helps the pie keep it's color and provides a shine when cooked
12. make 4 slits in the top of the pie with a knife to provide steam release while the pie is baking

13. bake for 40 minutes and then let the pie cool for a few minutes on top of the stove
14. serve!

Linquine with Turkey Meatballs

If I'm in the mood for Italian I turn to this recipe. Just smelling the sauce simmering on the stove makes my mouth water.

All fairly non-threatening ingredients...

Turkey Meatballs

3 TBSP olive oil

2 oz pancetta, finely diced

1/2 yellow onion, finely diced

1 lb ground turkey

1/2 C freshly grated Romano cheese

1/4 C fresh flat leaf (Italian) parsley

1/4 C plain bread crumbs

1/4 C chopped sun-dried tomatoes

2 eggs, lightly beaten

3/4 tsp salt

3/4 tsp black pepper

Sauce and Noodles

1lb linguine

1/8 C extra-virgin olive oil

1 can whole tomatoes - cut into pieces with kitchen scissors

2 garlic cloves - smashed

1/4 C chopped fresh flat leaf parsley

1 can tomato paste (I know my photo shows sauce.. but use the paste)

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried basil

To Make the Meatballs (do this first)1. Preheat oven to 450

2. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat.

3. In a large bowl, combine the pancetta/onion mixture with the remaining meatball ingredients and stir to combine.

4. Form the turkey mixture into balls about 2 inches in diameter, using about 2 TBSP for each, and place on a foil-lined and greased baking sheet.

5. Bake for 20 minutes

Meanwhile...6. In a medium saucepan, warm the 1/8 C of olive oil over medium heat. Add the tomatoes (with sauce), tomato paste, smashed garlic cloves, parsley, basil, salt, and pepper and simmer...

(this is the easiest way to chop whole tomatoes!)

(your sauce should look like this while you're waiting for the meatballs)

7. Add the cooked meatballs and let the sauce hang out on the stove until your pasta is done cooking

(these guys are ready to be added to the sauce)

Then toss and serve! (you might want to discard the garlic chunks before eating)

Hoisin & Honey Glazed Pork Chops

Please don't be frightened by some unusual ingredients. Be intrigued. This recipe is delici-oso and we love it.

It calls for:

1 bunch scallions (you know, green onions?)

1 TBSP Dijon Mustard

2 TBSP Hoisin Sauce

1/4 tsp Ginger

1/4 C Asian Oyster Sauce (contrary to popular belief, it does NOT taste like oysters)

2 TBSP Honey

1 TBSP Soy Sauce

2-4 Pork Chops

1. Preheat oven to 400

2. Cut scallions into little crunchy pieces, like in the photo below

3. Whisk together the remaining ingredients, (except the chops)

4. Add scallions and pork, and cover those babies... you want them drenched

5. Set in a baking pan and spoon the rest of the sauce over the chops (you DON'T have to eat all those onions, but they have great flavor, so just let them hang out until you're done cooking and then decide if you want them)

6. Roast 15-20 minutes

7. Turn on broiler and broil until top is slightly carmelized

And then you eat them. And they're awesome.

Pizzookie

This dessert is the reason I've gained about 10lbs. So I'm warning you right now... if you make this, promise yourself you'll only eat one. Because I usually end up making, oh, say, like 2 just for myself. Hence, the poundage.

Okay, all you need is:

Quality Vanilla Ice Cream

Chocolate Syrup

Caramel Syrup

Chocolate Chip Cookie Dough

*I would suggest buying the tubs of cookie dough that the little boys in your neighborhood sell (for fundraisers and such), but if you're in a neighborhood like mine with no sellers but the Pied Piper (more on that later), you might have to buy the stuff at the store. Not my ideal, but it works.

1. Just scoop the cookie dough into little Pyrex cups - about 1/3 cup full

2. Cook them for about 13 minutes at 350, they should be all puffed up, like this, when they're done (and the edges should be a little golden)

3. Let them sit on the counter for about 5 minutes. This is very important. Otherwise you'll get a pizzookie much like the one in the photo below. I was in too big of a hurry to chow down that I didn't give my cookie enough time to cool and set. See how my ice cream has melted into ice cream soup? It should be melting a little, so make sure your cookie is still quite warm, just not hot when you top him.

4. Top with a scoop of ice cream and syrups.

Tortellini Soup

This soup will become a favorite. I promise!

- they come in packages of about 10 oz. I usually buy two and use a package and a half. The leftover tortellini is also great with a little pasta sauce for lunch the next day. Or you can freeze it.24 oz. chicken broth
4 garlic cloves - minced
14 oz. can of stewed tomatoes
1/2 lb. ground sausage (the butcher out here had never heard of ground sausage. he kept trying to get me to buy sausage links but I eventually found these "sausage patties")

- you can use the whole pound if you want to but I find it overwhelms the soup. basically, it becomes "sausage soup" with tortellini - stick with the 1/2 lb.

1 tsp. basil
1 pkg chopped spinach (in the freezer section, but thaw and drain before adding it to the soup)
1/2 c Parmesan cheese
1 can tomato sauce (optional)

* I also think adding some white beans, zucchini, or chickpeas would make this soup even better... I just haven't tried it yet.1. Brown the sausage and garlic

a. the trick to mincing garlic is this...

...take your large knife and smash the garlic head. I even leave the garlic wrapper on while I do this.

...see how much nicer it is to work with a smashed garlic head? All I need to do is chop it a little and throw it into the pan. And discard the garlic paper of course.

2. After the sausage and garlic has cooked through, drain the fat and dump the sausage into a large soup pot.

3. Add the chicken broth, stewed tomatoes and basil

4. When the soup is boiling add the tortellini and simmer for about 10 minutes

* if you think the broth is too thin add the can of tomato sauce - I always to because I like the sauce a little heartier

5. Add the spinach and Parmesan cheese and simmer for about 10 minutes more

6. Serve with a small salad and garlic bread and you've got dinner!

The Ingredients1 1/2 pkg tortellini (you can find this in the "deli meats and cheeses" section of the grocery store)

In Need

I'm desperate for the recipe for an "eclair cake". Who can help me?

Just Lost

When your home is all boxed up what do you do for dinner when you're sick of pizza and Chinese take-out?

Fruit Salad

This isn't your Cool Whip version ladies. (I can't stand that stuff.) When it comes to fruits I truely am I purist at heart.

1 Pineapple - chunked
1 carton strawberries - chunked
3 peaches - peeled and sliced
2 oranges - chunked
1 kiwi - peeled and chunked
Bunch of grapes
1 carton of raspberries
1 carton of blueberries
1 carton blackberries
Toss in a bowl, chill, and serve.

Exquisite Pizza Sauce

This is the only tomato based sauce I will slather on pizza. I can eat it by the spoonfull!

What You'll Need:

1 can 6oz. tomato paste

6 oz. warm water (just use the tomato paste can)

2 TBSP honey

1/2 tsp crushed garlic (or 1 tsp of minced garlic)

1/3 cup freshly grated parmesan cheese

3/4 tsp. onion powder

1/4 tsp. oregano

1/4 tsp. basil

1/4 tsp. marjoram

1/4 tsp. salt

pepper to taste

1. combine the tomato paste and warm water until the consistancy of tomato sauce

2. add all other ingredients and stir well so the cheese isn't in clumps

3. let sit for at least 30 min. so the flavors can develop

4. spread over your pizza crust

I use the Biboli thin crust rather than making my own. They're really good and it's a heck of a lot faster.

5. Pile on your toppings and bake at 450 for about 15 minutes. (I then turn on the broiler for about 3 minutes until cheese is brown and bubbly)

Sweet Pork Fajitas

Another fantastic pork loin recipe! I just throw all the ingredients into the crock pot and dinner is ready when I get home.

You'll Need
1 pork loin
1 can "Chipotle Peppers in Adobo Sauce"
1 can pineapple chunks
1 liter Coke (don't use Diet Coke)
1 1/2 C sugar
1 tsp crushed garlic
1 tsp ground mustard
1/2 tsp ground cumin

Instructions
1. Strain the peppers over your crock pot by pouring the Coke over the peppers while they're in a strainer. (You only want the sauce the peppers have been canned with) Trust me, you don't want to just dump the entire can of chipolte peppers into the crock pot. The heat will kill you. But, if you're very brave, leave one of the pepper in the pot. But only if you're very brave and have a tongue of steel.

2. Now add the sugar, garlic, mustard, cumin, pineapple

3. Add the pork loin

4. Let it cook on high for about 6 hours. (or low for 8-10)

5. Pull the loin apart with forks (you might have to remove it from the pot to do so) and then let it simmer a bit longer in the crock pot to soak up the juices.

6. You'll want to strain him before serving.. FYI

Goes great with:

Warm Tortillas
Roasted Red Pepper
Sauteed Onions
Sour Cream
Peach Mango Salsa (THE BEST!!)
Shredded Colby Jack Cheese
Olives
Lettuce

Grilled Scallions

These are my favorite summer treat! They're super easy too.

1 bunch scallions
little bit of Olive Oil

1. Wash the green onions and dry
2. Brush with olive oil so they don't scorch
3. Set on the upper rack of your grill and set the heat to medium
4. Give them 5-10 minutes... you'll want the bulb to be soft... that's when you know they're done.

Roasted Herb Potatoes

These are soooo good. I crave french fries all the time and this little recipe usually satisfies my craving.

You'll Need

4-5 medium sized red potatoes

1/4 C olive oil

1 tsp. crushed garlic

1 tsp. Kosher salt (or regular but I like Kosher)

1/4 tsp. dried marjoram

1/4 tsp. dried thyme

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. dried dill weed (I use more but that's because I'm a dill weed freak)

1/4 tsp. dried parsley

1. preheat oven to 450

2. chunk/dice the potatoes (you'll want bite size pieces)

3. combine the olive oil, garlic, salt and herbs in a bowl... here's a visual

4. dump the diced potatoes into the greenish mixture and coat thoroughly

5. spread coated spuds out on a Teflon pan (or cookie sheet)

6. bake for 30 min. turning occasionally so they bake evenly

My Food Bible

This isn't a recipe book but I love it all the same. Have you ever wondered how to muddle or poach something? Or, what you would use wasabi for? This book has it all. Any ingredient, technique or definition is contained within its pages. Buy it. I know you'll love it.