Thursday, November 14, 2013

Foodie Friday


Welcome to Foodie Friday.
Are your Thanksgiving preparations underway? Will you be cooking at home, cooking with a group, or eating out? Are you trying a new recipe?
 
This week I'm bringing two potato recipes. The first, Simple Rustic Potato soup, is quick and filling, the perfect "one pot meal" for the busy days ahead. The hardest part is microwaving three bags of frozen russet potatoes, and that's not difficult, so you can just imagine the ease of this recipe.
 
 

Simple Rustic Potato Soup
                                             Serves 8
Ingredients
3 24 oz packages Ore-Ida Steam n Mash Cut Russet Potatoes
1 32-oz box College Inn Chicken Broth
1 or 2 14-oz cans College Inn Chicken Broth
8 strips bacon
1 cup heavy cream
1 cup chopped white (or yellow) onion
3/4 cup chopped celery
1 c. shredded mild cheddar cheese
salt and pepper to taste
 
Directions:
Cook 1 24-oz package Ore-Ida potatoes in microwave according to directions (ten minutes) and set aside. In a large, non-stick Dutch oven, fry 8 slices of bacon (medium high flame). Crumble bacon and set aside. Add chopped onions and celery to pot and sautee until clear and tender. Add 1 32-oz box chicken broth and cook 10 minutes over medium low flame, stirring now and then. Meanwhile, continue to microwave two remaining packages of frozen potatoes.  Add all three packages of potatoes to Dutch oven. Mash potatoes with a large whisk or metal masher. [I like a rough, "rustic" texture. If you prefer smooth, skip this step and place the cooked potatoes into a Cuisinart or blender, then add to Dutch oven.]
 
Salt and pepper to taste.
 
Cook another 10 minutes. At this point, the soup is thick, and I always add one 14-oz can of chicken stock (if you like a thinner soup, add a second can of stock). Stir. Lower the flame and simmer soup for five minutes. Slowly add 1 cup cream and blend thoroughly. Add more salt and pepper, if necessary. Cover pot and remove from flame.
 
Pour soup into bowls and garnish with crumbled bacon and shredded cheese.

The second recipe is Warm Potato Salad.
It's sassy and comforting, perfect with leftover turkey sandwiches.


Side dishes have always fascinated me.
I come from a long line of Southern women who believe that side dishes are a blend of nutrition and art. My mother will never serve corn and fried apples at the same meal, unless she balances the yellows with green beans or asparagus. She plays matchmaker with "sides," as she calls them, aiming for complimentary companions.

Entrees are easy, but I worry and worry about side dishes. I've been known to fall into a broccoli rut. My mother always tries to repeat flavors. If she marinates a chicken with lime juice, she will serve a key lime pie for dessert.  A Granny Smith smothered pork roast will be paired with an apple raisin salad or apple tarts. And so on and so forth. A warm potato salad with a bacon vinaigrette is the perfect accompaniment for roasted chicken.
This recipe was adapted from a recipe in Potatoes: A Country Garden Cookbook.

Warm Potato Salad with Bacon Vinaigrette

Serves 4
4 potatoes, cut into 1/8" slices
2 cups chicken broth
4-6 strips of bacon, fried and crumbled
1/4 cup green onions, chopped
2 Tablespoons bacon drippings
2 Tablespoons extra virgin olive oil
2 Tablespoons champagne vinegar
2 Tablespoons country style Dijon mustard
sea salt to taste
freshly ground pepper to taste
fresh thyme and Italian parsley
roasted red bell pepper (optional)
Fry bacon and onions. Set aside and reserve 2 tablespoons of drippings. Slice potatoes (unpeeled for a rustic salad) and place in a saucepan. Add 2 cups chicken broth. Cook potatoes 15 minutes over a low flame. Drain potatoes and place in a bowl. Reserve 1/4 cup chicken broth. Into a clean bowl, add broth, olive oil, mustard, vinegar, and bacon drippings. Whisk and pour vinaigrette over potatoes. Sprinkle with bacon and chopped herbs. Cover potatoes (I use a large dinner plate) and steep 15 minutes. Remove plate (or lid) and stir potatoes carefully, making sure you distribute the vinaigrette.
For perky color, add a sliced roasted red bell pepper.




 
If you are participating in Foodie Friday, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

For a complete guide to this linky party, click HERE.
 
 
** Would you like to add your recipes to the "Consuming Passions" group board at Pinterest?
It can be found HERE.  Foodie Friday folks and pinners are always welcome to "pin" with us and chat about food. Just leave a comment on one of my recent "pins," so I'll be sure to see it, and I will send you an invitation. Or you can email me.

 Thanks for stopping by the party. Have a great weekend.

 


23 comments:

  1. Your dishes look wonderful Michael Lee. I should make some potato soup. It's been awhile.
    We are going out with our kids the Sunday before Thanksgiving. This reduces the stress for them since they have several Thanksgiving Day stops.
    I made cornbread dressing today. We had it with a rotisserie chicken. As I was putting together the dressing I decided it would make a good Foodie Friday post.

    ReplyDelete
  2. My kingdom for a potato! You're speaking my language, if only carbs didn't count :) Thanks for hosting, hope you have a delicious week!

    ReplyDelete
  3. Hi Michael Lee! We all need some comfort food right about now. Thank you for sharing the love and thank you for hosting your wonderful party. xo

    ReplyDelete
  4. Thanks for hosting. Your potato recipes all look wonderful!

    ReplyDelete
  5. I got no food yet, Tksgiving is coming so it will be none stop, lol! I'm gonna check out your guests, thre party looks terrific sweet Michael. Thank you for hosting.
    Hugs,
    FABBY

    ReplyDelete
  6. mmmmm...potato soup~just might be the perfect winter soup! I will make this next week, thank you! And thank you for hosting Foodie Friday~
    Jenna

    ReplyDelete
  7. Hi Michael, I'm totally in love with your soup! I wish I could have a bowl to warm me up in this cold night, and such a beautiful presentation as usual. I will be making that potato salad for my "potato and bacon" husband, I'm sure he is going to devour it! Looks delicious! Thank you for hosting the party, have a wonderful weekend, Lizy

    ReplyDelete
  8. I had the BEST EVER German potato salad at a restaurant in Indianapolis about a month ago. Your Warm Potato Salad sounds a lot like what I remembered tasting. I'm going to try it soon! Thanks for hosting a delicious party.

    ReplyDelete
  9. I definitely know what I'm making for dinner Saturday night. A bowl of that potato soup is calling out to me. '-)
    I like your mom's idea of pairing flavors. I'm going to remember that.
    Hope everyone at Rattlebridge Farm is in good health now. ~ Sarah

    ReplyDelete
  10. Thank you for the party, Michael! The soup and salad looks fantastic!

    ReplyDelete
  11. No Thanksgiving preparations here downunder Michael Lee but into the full swing of Christmas preparations. I'm not sure why I don't get surprised at how quickly it comes around every year? LOL

    Anne xx

    ReplyDelete
  12. Thank you so much for hosting. I pinned your warm potato salad.

    ReplyDelete
  13. Yum! Love a good potato soup on a cold day. Thanks for sharing.
    Hope you are feeling much better. Enjoy the weekend.

    ReplyDelete
  14. I so agree with you about planning side dishes. I would much rather choose a main course than a side dish any day. Your mother is right. There is an art to planning what goes with a meal and I'm betting Ary Jean is a genius at it too.

    Your potato salad looks especially inviting to me. We eat sandwiches at lunch frequently and the bacon potato salad with the grainy mustard would be perfect. As far as Thanksgiving, we go to my BIL's who is a diabetic and planning what to take is challenging. I'm usually the only one that thinks about what he can eat and he always looks forward to my dishes :) Hope you have a nice weekend and thanks for hosting FF.
    Sam

    ReplyDelete
  15. I try to balance my sides too. Though, there are too many nights that I end up with an all one color dinner - and I flinch at what my home ec teacher would have said!

    ReplyDelete
  16. Your soup looks delicious! I am loving soup in this colder weather. Thanks for hosting!
    Sherry

    ReplyDelete
  17. This recipe is a keeper. Thank you for sharing.

    ReplyDelete
  18. Wow- yum yum yum, every time I come here I want to go into the kitchen and make or bake! This is such an inspiring linky party- thanks for hosting!

    As I tend to read and nearly never participate, I am so happy to do so today! Yay! Whoo hoo!

    Have a WONDERFUL weekend. Hugs.

    ReplyDelete
  19. I love planning the meal and getting just the right flavors that blend together. I am adding a couple of new sides to my menu this year that our family is going to love, Corn and Green Chilies Casserole and a Fall Garden Hash straight out of our garden. Oh my, I just love all this wonderful food, especially your Potato Salad which I can't wait to try. Hope you have a great weekend and thanks so much for the party!
    Miz Helen

    ReplyDelete
  20. Your potato soup should be on my table for Thanksgiving. I can imagine that it tastes even better the second day, if it lasts that long.

    ReplyDelete

LinkWithin

Related Posts with Thumbnails

LinkWithin

Related Posts with Thumbnails