Potato Soup

Certain weather just calls for certain foods.  Today was cool and rainy, and I thought, "Aha!  Potato soup day."  It had been some time since I had made my potato soup, and I needed something warm, substantial, and comforting.  This fits that description nicely!  It's a pretty easy soup as well, and there's more than enough to share or freeze, making it a good company soup or make-ahead meal.  There are basics: potatoes (go figure), onion, a bit of butter, a bit of olive oil, some milk or cream, and cheese.  Other than that, you can play with it to your heart's content.

Have fun!

Potato Soup a la Anne Lane
- 1 medium yellow onion, diced
- about 6 Yukon Gold potatoes, each about the size of your fist (or my fist, since it's not that big), diced-- you can use them peeled or unpeeled, but I like them unpeeled
- 1 carton good chicken or veggie stock
- salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 1- 8 oz. block good cheddar cheese, as sharp as you like it, chopped into small pieces (I use Cabot's Seriously Sharp White Cheddar-- yum)
- about 2 tbsp milk or cream
- bacon bits and extra cheese to top, if desired


In a Dutch oven or good sized pan (I used a 4 qt pan), heat the butter and olive oil over medium-low heat until the butter has melted and everything's bubbling.  Add the diced onion, sautéing until translucent.

Add a bit of your stock and deglaze the pan, scraping the pan with a nylon or silicone spatula or spoon to get the browned bits up into the stock.  Add the rest of the stock, then add your potatoes.

Season with some salt and pepper.  Don't go overboard as the flavors will concentrate.  Give the pot a good stir, then set your timer for 30 minutes and let the potatoes, onion, and stock cook so that the potatoes get tender.

When the potatoes are good and tender, use either a potato masher (for a chunkier texture) or an immersion blender (for a velvety texture) to get them to the consistency you prefer.  Swirl in your milk or cream and your cheese.  Stir and adjust seasonings.  Let this simmer for a couple of minutes to make sure the cheese melts, then give it a good stir to blend.

Serve in bowls with your preferred toppings.  I like some bacon and extra cheese personally.  This makes about 6 decent servings.

Enjoy!

Strata!

A couple of weeks ago, I was invited to a ladies' brunch. I thought, "What can I bring? Ah! Strata!" This is from a recipe given to me by my friend Stevie Toepke when I was providing Easter breakfast food for the parish choir. I am trying really hard to resist calling it something like Erik Egg-Strata (which obviously worked so well that I was able to resist putting it into the blog post...or not). Whatever you call it, it's easy and delicious and adaptable to healthier eating, too. Add veggies or another type of breakfast meat. You can use egg substitute, etc., to tweak for healthier eating. You can also go whole hog (pardon the pun). Whatever you do, make it yours and make it often. You'll thank me.

Without further ado...

Strata

-5 – 6 slices of bread (cubed)—I used a Tuscan style boule

-1 pkg ground sausage (I used Gunnoe’s Mild, but use one that tastes good to you!)

-2 c. grated cheddar cheese (I used Cabot’s Seriously Sharp White Cheddar, put in the freezer for a couple of hours, then cut into chunks and pulsed in the food processor)

-11 eggs (egg substitute works fine!)

-2 ½ c. milk (I used skim)

-1 ½ t. dry mustard

-1 t salt (and I added freshly ground pepper, so feel free to add some spices of your choice)

Cook sausage, drain and crumble.

Grease 9x13 inch pan and line pan with the bread cubes.

Layer w/ sausage and cheese.

Beat eggs with salt, milk, and mustard until foamy and pour over sausage/cheese/bread. (I sprinkled some shredded parmigiano reggiano on top.)

Refrigerate overnight. Remove 30 minutes before cooking and bake uncovered for 45 – 60 minutes at 350 degrees. It will be bubbly and beautiful.

Cheddar Chicken

Cheddar chicken. It's every bit as good as it sounds. I came across this while reading my May Real Simple magazine, and I'm posting the link to make sure I give proper credit! Remember, I do come from a legal background.

My tips? I doubled the garlic because I do love me some garlic. I crushed the crackers (Late July Ritz-type) in my Mini-Prep food processor, and next time I would put the garlic cloves right in with them so they got properly mixed. I would also add more crackers for more crunch!

Pre-shredded cheese tends to have additives to keep it from sticking together, which means it doesn't melt as smoothly. Yes, it's a pain to shred your own if you're using a box grater, but put the cheese in the freezer first so it's good and firm and easier to shred. If you do this in your food processor, do the same thing, and it'll make a time-saving trick even easier!

http://www.realsimple.com/food-recipes/browse-all-recipes/cheddar-chicken-recipe-00000000033194/index.html