- Baked Potato Soup

BAKED POTATO SOUP

Serves 6
1 head garlic (roasted)
1 large clove of garlic (minced)
Olive oil
3 T unsalted butter
2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
6 c chicken or vegetable broth (I used 5 cups and then added the extra cup after pureeing)
2 bay leaves
¾ tsp salt
2½ pounds russet potatoes, peeled and cut into 1/2-inch cubes
⅓ c sour cream
Ground black pepper
Toppings (optional):
Minced fresh chives or scallions
Bacon bits
Sour cream
Grated cheddar

Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. Place the head in a piece of tinfoil and drizzle olive oil over the exposed part. Wrap the foil around the whole head and bake at 375° for 20 minutes or until the head is soft. Squeeze the garlic cloves out of their skins and mash.

In a large, heavy pot or Dutch oven, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes. Add the minced clove of garlic and cook another minute. Add the broth, bay leaves and 3/4 teaspoon salt. Add the potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes. Add the mashed garlic.

Discard bay leaves. Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.) Serve with whatever makes you happy on top, or nothing at all.

Notes:
1. The name of the recipe is implies that you bake the potatoes first but rather, you make the soup and top it as you would a baked potato.

- Mini Banana Muffins

MINI BANANA MUFFINS
(great for kids)


3 bananas
1 tsp cinnamon
1 egg
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
1½ c whole wheat flour
⅓ c melted unsalted butter

Mash the bananas (thawed bananas work also) and add the cinnamon and egg to the mash. In a separate bowl mix together the soda, baking powder, sea salt and flour. Add the dry mixture to the mash and then add the melted butter until it is just incorporated.

Spray a 24 mini muffin tin (or 2 x 12 tins) with Pam. Add the mixture to the tins and bake at 375° for 20 minutes.

Notes:

1. My 1 year old granddaughter loves these.
2. If using 2 x 12 tins bake them separately.

- Crescent Jam and Cheese Cookies

CRESCENT JAM AND CHEESE COOKIES

Makes about 30 cookies
1 c unsalted butter, softened
1 c ricotta cheese
2 T sour cream
¼ tsp vanilla
2 c all-purpose flour, plus additional for rolling cookies out
¼ tsp salt
Jam or preserves (I used seedless raspberry)
Milk, for brushing cookies
Icing sugar, for dusting

Cream butter in a large bowl with an electric mixer until smooth. Add the ricotta cheese and combine. Add the sour cream and vanilla and combine the mixture well. Whisk or sift together flour and salt in a separate bowl and gradually blend it into the cheese mixture. Wrap the dough in plastic and chill it for at least 3 hours.

Preheat oven to 400°.

Roll one-quarter of the dough out very thinly on a lightly floured surface and chill the remaining dough until it is to be used. Cut the dough into 3-inch squares and put about ½ tsp jam or preserves in the center of each. Fold the dough in half on the diagonal, pressing firmly down to seal the two sides around the jam. Roll the triangle into crescents, starting at the wide end. Arrange crescents on a baking sheet about 1 inch apart, brush them lightly with milk and bake them for 15 to 20 minutes, until they are golden. Transfer the cookies to a wire rack and dust them with powdered sugar.

Notes:

1. Yum!

- Sauteed Mushrooms with Spinach

SAUTÉED MUSHROOMS WITH SPINACH


3 T butter
1 lb button mushrooms, cleaned and sliced thinly
1 large onion, peeled and chopped
½ c sherry, Marsala, Madeira or port (see note)
Salt & pepper
4 handfuls of baby spinach

Heat a large skillet over medium-high heat and melt the butter. When it begins to foam, add mushrooms and onions and sauté until they begin to carmelize.

Deglaze the pan with sherry, season with salt & pepper and cook down, scraping up any brown bits from the bottom of the pan.

When the sherry has reduced, add spinach and stir until it has wilted. Adjust seasonings and serve immediately.

Serves 4


Notes:

1. I substituted the liquor with balsamic vinegar (about ¼ c) because there were children being served and notwithstanding that I always thought that cooking actually “cooked” out the alcohol, it doesn’t.
2. Nice, easy side dish.