Category Archives: SOUP, STEW, AND CHOWDER RECIPES

Before soup season officially closes for another year, I thought I would share this wonderful and easy to prepare soup recipe with you. Now one of the things you are really going to like about this recipe is the fact that no olives or veggies were hard pressed in the making of this soup. The only fat in this soup comes from the ham hock. And then, all that’s left are dried beans, veggies, herbs, and water. So basically this soup is low fat and very, very nutritious. It also features one of my favorite herbs – summer savory. If you have never cooked with savory, allow me to extol its virtues for you right here and now!

Savory is in the family Lamiaceae and is related to rosemary and thyme. To paraphrase the description on the label of a Spice Islands jar, “Summer savory is often compared to marjoram (another one of my favorite herbs) or thyme in flavor. Summer savory has a spicy aroma and pungent, peppery flavor. Savory is one of the key ingredients in classic herb blends like bouquet garni and Herbes de Provence. It is an indispensable ingredient for kicking up mild foods without overpowering them. Use it to brighten everything from omelets to chowders. Or combine it with snipped chives, lemon, and mayonnaise to coat chicken or fish.”

I use summer savory whenever I want a less robust flavor than either rosemary or thyme would provide. The same way I use marjoram instead of oregano when I need a calmer, sweeter flavor. In this recipe I chose to use an equal amount of both thyme and savory with a couple of bay leaves thrown in for good measure.

I also prefer flageolet beans over Navy beans when I make this soup because they are just so creamy and delicious. They can be difficult to find, but well worth a trip to Central Market or PFI (Pacific Food Importers).

So next time you are in the mood for an easy to prepare hearty soup, give this recipe a try. I like to start this soup on a Saturday or Sunday morning and serve it for lunch. And yes I know I could make this soup any week day now that I am retired. But I’m here to tell you, even though I have been retired for over 10 years, I still look forward to Friday nights, making soup on the weekends, hosting dinners on Saturday nights, and hate when Sunday night rolls around. Some habits and inclinations just don’t go away easily, especially if they were hard wired into your psyche for so many years before retirement. Or maybe it’s just that I’m sensitive to the fact that so many of our friends and relations are still putting in their 9-5. Whatever the reason, I usually only make soup on weekends. If any of you have a solution to my dilemma, I’ll happily build you a pot of soup some Wednesday in the near future!

1 meaty ham hock (usually come cut in thirds)
5 c. water or part veggie stock
1 c. dry Flageolet beans (French) or Navy beans
1 small onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
2 T. chopped fresh parsley
2 tsp. dried thyme
2 tsp. dried summer savory
2 bay leaves (Turkish bay leaves have the best natural depth of flavor)
freshly ground black pepper
toasted chewy baguette slices

Combine all ingredients in a medium sized, covered soup pot. Bring to a boil, reduce heat, cover, and simmer for about 90 minutes or until beans are tender. Stir frequently. Remove ham hock and allow to cool enough to handle. Remove meat from bones and add back to soup. Discard bones. Serve soup piping hot with baguette slices.

BROCCOLI CHEDDAR CHEESE SOUP

OK, I know summer is just right around the corner. So why, I can hear you asking, are you giving us a recipe for soup? Well, the answer is very simple. I was really busy the other day, and I knew I was not going to have time to prepare an elaborate dinner. I remembered that I had a container of this soup in the freezer. So I took it out of the freezer about mid day and let it defrost on my counter. Then when it came time to eat, I slowly re-heated the soup on top of the stove (and yes, I did use a pan) and served the soup with some left over oyster crackers that had been patiently waiting for me to re-discover them in the pantry.

Well the re-heated soup was just so delicious, especially with the oyster crackers, that I felt duty bound to share this recipe with you as quickly as possible.

Usually I serve this soup with homemade croutons, recipe below, but since I was short on time as well as homemade croutons, the oyster crackers were brought in as pinch hitters. (Or more correctly spelled “pitch” hitters when it refers to baseball!) And yes, it’s baseball season again!!!

So, regardless of what time of year you choose to serve this easy to prepare soup, your family and friends are going to love it. Even your veggie-phobic children might forgive you the “green stuff” in the soup if you let them sprinkle on their own oyster crackers.

And for all of you, who are Mariner lovers, sorry about the baseball season “again” jab. But I’m afraid I am stuck in the 50s and 60s when it comes to enjoying baseball. Sick’s Stadium on Rainier Avenue; the sun is shining warm on my face, I’ve got a big old hot dog in my little hands, and I’m sitting next to my dad and little brothers. I can actually see the faces of the players up close and personal without the aid of huge screens judiciously placed around the field. Those were the days! Go Rainiers!

And “go” Broccoli Cheddar Cheese soup. It’s fast and easy to prepare and tastes like a million dollars. Yeah team!

3 c. chopped broccoli
3/4 c. unsalted butter
3/4 c. chopped onion
3/4 c. flour
3 c. chicken stock or vegetable stock
4 c. milk
3 c. grated sharp cheddar cheese
kosher salt
freshly ground black pepper
pinch nutmeg

Steam chopped broccoli until crisp tender. Set aside. Melt butter in heavy medium sized sauce pan. Add onion and sauté until onion just begins to show a little brown around the edges. Add flour and cook until mixture turns the color of coffee with cream, stirring continuously. Slowly whisk in chicken broth and milk. Cook until mixture boils and thickens. (If too thick, add a little more milk.) Add broccoli. When heated through, remove from heat and stir in grated cheese. Add salt if necessary, fresh ground pepper, and nutmeg. Serve with Garlic Croutons or oyster crackers.

Garlic Croutons:

1 T. butter or olive oil (or combination)
2 c. cubed crusty, chewy bread
granulated garlic

Melt butter in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upwards of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are dry, a nice golden brown and crunchy, lightly sprinkle with granulated garlic. Remove from heat, cool, and store in an airtight container. Use on soups or salads.

Note: And yes, there is a huge difference between store-bought croutons and crusty baguette bread cubes toasted at home. Home prepared croutons are ever so much tastier, with half the salt and none of those unpronounceable ingredients that we are told might lead to all kinds of unspeakable health issues latter in life. (If we even live long enough to have a later life that is!)

TOMATO SOUP WITH LEMON CREAM

This is one of those tomato soups that just about everyone will like. (This recipe is a conglomeration of several soups I found on the internet.) It has enough flavor to be interesting, but not so “nouveau cuisine” that anyone who grew up eating grilled cheese sandwiches dipped in Campbell’s Tomato Soup won’t feel a tug of nostalgia at the very sight of it. But there is a difference I can assure you. There is a tiny bite from the garlic and the crushed red pepper flakes, and the onion and carrot add a bit of texture. But what really sets your taste buds a tingling is the creamy sauce drizzled on top of the soup. It’s how I imagine a spring morning would taste – fresh, bright, and earthy. So give this wonderful soup a try. It is a perfect soup to serve every season of the year.

But since I am posting this recipe in early spring, I decided to share one of my favorite poems by William Wordsworth with you. I hope you enjoy it as much as I do. (I also hope you enjoy the soup!)

A Spring Morning

There was a roaring in the wind all night;
The rain came heavily and fell in floods;
But now the sun is rising calm and bright;
The birds are singing in the distant woods;
Over his own sweet voice the stockdove broods;
The jay makes answer as the magpie chatters;
And all the air is filled with pleasant noise of waters.

All things that love the sun are out of doors;
The sky rejoices in the morning’s birth;
The grass is bright with raindrops; – on the moor
The hare is running races in her mirth;
And with her feet she from the plashy earth
Raises a mist; that, glittering in the sun,
Runs with her all the way, wherever she doth run.

¼ c. butter
1 onion, finely chopped
1 carrot, shredded
3 garlic cloves, minced
½ tsp. dried thyme
½ tsp. dried crushed red pepper
1 bay leaf
2 T. chopped fresh parsley
1 tsp. kosher salt
freshly ground black pepper
1 28-oz. can crushed tomatoes (Italian tomatoes preferably)
1 28-oz. can diced tomatoes (Italian tomatoes preferably)
2 T. tomato paste (you guessed it, Italian if possible)
3-4 c. chicken or vegetable stock (depending on how thick you like your soup)
1 c. heavy cream
1½ tsp. finely chopped fresh rosemary
4 tsp. finely grated lemon peel
grilled cheese sandwiches, opt.

Melt the butter in a heavy large covered pan. Add the onion, carrot, garlic, thyme, crushed red pepper, bay leaf, parsley, salt, and pepper. Cook for about 5 minutes or until onion is just starting to get tender. Add canned tomatoes, tomato paste, and chicken stock. Cover and simmer for 45 minutes. Adjust seasoning. Meanwhile whisk the heavy cream, rosemary, and lemon peel together. Ladle soup into bowls and drizzle cream mixture over top.

RED (ROJO) POSOLE WITH PORK

Something you should know about me is that I am a wuss, at least when it comes to really hot (as in spicy) food. I can’t, for example, go into an Indian or Thai restaurant and order a dish with 5 stars. Yikes, I might end up in a hospital if I ever went that far. But a nice polite 2 stars is quite alright with me. You see, I have this old fashioned belief that a person should actually be able to taste the ingredients in a dish, not just consume a mouth full of fire. (I know, how “yesterday” is that?)

But seriously, when you add too much “hot” to a dish, you might as well be eating Kibbles and Bits for all the actual ingredients matter. And I have listened to people order incredible dishes that feature prawns or lobster for example, pay an arm and a leg for the privilege, and then tell their waiter they want a 4.5 or 5 star spice level. Now if they told me they could actually taste either of those two costly ingredients, I would stand right up and yell “liar, liar, pants on fire” at them, even in the most prestigious of restaurants! (I have my standards to uphold, after all.)

So when I tell you that this dish is amazing in the fact that it is spicy, but all of the ingredients are featured players and that this dish is not the least bit too spicy, I want you to trust me. This is one of the dishes I firmly believe God sent us to prove that chilies were at the top of his list when he thought of how best to flavor food. And really, isn’t flavor what it’s all about? Granted, there are those who merely eat to stay alive. But most of us stay alive to eat! What better reason, after all? Oh well, there might be better reasons, but this a cooking blog, after all! I’m not advocating storge (look it up), I’m touting good flavorful food!

So whatever you do, give this recipe a try. It’s low in fat, and a complete meal unto itself. And like I said, the flavor is simply amazing! I mean really, would I share it with you if it weren’t amazing? People, you know me better than that!

2 (15-oz.) cans drained and rinsed hominy or ½ c. dried white corn posole (hominy)*
20 dried chiles de arbol, stems and seeds removed and cut up with a scissors
2 dried ancho chiles or 1 guajillo chili (or a combination), stems and seeds removed and cut up with a scissors
1 c. boiling water
6 cloves garlic finely chopped, divided
kosher salt
1½ lbs. boneless pork chops or pork shoulder, trimmed and cut into bite sized pieces
freshly ground black pepper
2 T. corn or vegetable oil
1 large white onion, chopped (save a small amount to use as a garnish)
8 c. water
8 tsp. Knorr Caldo de Pollo (chicken flavor bouillon- located in the ethnic food section of most grocery stores – yellow label, green lid) or regular chicken stock
2 tsp. ground cumin
1 T. dried oregano (preferably Mexican)
2 small bay leaves
2 avocados, diced, opt.
radish slices, opt.
lime wedges, opt.
warm flour or corn tortillas, opt.

*Use canned hominy if in a hurry, but taste and texture are just not as good as when you start with dried posole.

If using dried hominy, place it in a non-reactive container and cover with water; soak overnight. Next day, boil in salted water for approximately 2-2½ hours or until tender. Drain.

Meanwhile, place the de-seeded and chopped chilies in a bowl and cover with the boiling water; soak until soft, about 30 minutes. When soft, carefully pour the chilies and soaking liquid into a blender or food processor. Add 1/3 of the chopped garlic and 1 teaspoon salt; blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Set aside. (This sauce is very hot (as in spicy), so even the fumes can be overpowering. Be very careful handling this precious liquid. Think hazardous waste!)

Meanwhile, liberally sprinkle the pork with salt and pepper. Heat the vegetable oil in a Dutch oven or covered pot over medium heat. Add the pork and cook until browned on all sides. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the remaining 4 cloves of chopped garlic and cook for about a minute.

Stir in the 8 cups water and chicken flavored bouillon (or 8 cups chicken broth), cumin, oregano, bay leaves, and ½ cup of the reserved chili sauce or more as desired. (If you are extremely sensitive to spicy food, you might actually want to start with ¼ cup of the hot sauce.) Bring the stew to a boil, partially cover pan, reduce heat and maintain at a simmer until meat is tender, about 1½ hours.

Stir in the hominy (either canned or re-hydrated dry posole) and continue to simmer, uncovered, until the pork starts falling apart, about 30 minutes. Remove the bay leaf. Adjust seasoning and serve with avocado, reserved chopped onion, radish slices, remaining chili sauce, and warm tortillas. Oh yes, and a nice cold beer is great with the posole too!

Note: This recipe is my interpretation of the recipe for Posole Rojo on the Food Network site. (A great site BTW.)

RUSSIAN BORSCHT

So, as you will have noticed, I listed this dish under both stews and soups, because frankly it is often very difficult to tell the difference. Technically, I suppose borscht is more of a soup than a stew because it can be served both hot and cold, although I personally would never serve this dish cold. (I have never really been a fan of cold soups, with the exception of Gazpacho, of course!) So the terms soup and stew can get a bit confusing. One good way to differentiate is by the thickness of the broth or gravy. Most soups have a thin liquid base compared to a stew which has a much thicker consistency. Stews usually cook low and slow allowing the meat and vegetables to tenderize in their very own tantalizing hot bath of a flavored liquid liberally infused with herbs and spices. While soup on the other hand, can often be prepared in less than an hour. So whatever you choose to call this quintessential Russian beef and beet concoction, (let’s call it “stoop” for ease of conversation) you are sure to make those around you happy when they sit down to a big old bowl some winter evening. Thank you Emeril Lagasse for the basic recipe for this absolutely Замечательный (pronounced zamechatel’nyy) “wonderful” dish.

¼ lb. lean bacon, diced
1 lb. round steak, cut into bite-size pieces and dried with paper towels
1 small onion, chopped
1 carrot, peeled and grated
3 garlic cloves, minced
2 tsp. dried oregano
2 tsp. dill seeds
3 bay leaves
4 T. red wine vinegar
2 quarts beef broth (I make my broth with water and Better Then Bouillon – beef flavored base)
freshly ground black pepper
5 medium sized beets
1 T. vegetable oil
6 c. shredded green cabbage (about half a medium sized cabbage)
1 large russet potato, diced
sour cream, opt.
chopped fresh dill, opt.

Sauté bacon in a large heavy pan until bacon starts to brown. Add beef and continue frying until meat cubes are brown on all sides. Add the onions and carrots. Stir fry until onion and carrots begin to soften. Add the minced garlic and cook until garlic gives off aroma. Add the oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and cook until the liquid is gone. Add the beef stock and pepper. Bring to boil, reduce the heat and simmer partially covered until the beef is tender, about 2 hours.

Meanwhile, wash the beets and place them on a baking pan. Using your hands, coat the beets with vegetable oil. Bake in a pre-heated 350 degree oven for 60-80 minutes or until the beets can be easily pierced with a fork. Remove from the oven and cool. When cool, peel and shred the beets. Set aside. When the meat is tender, add the shredded cabbage, diced potato, and beets. Cook until the potato is tender. Adjust seasonings. Serve with a dollop of sour cream and pinch of fresh dill.

CREAMY OYSTER STEW WITH TARRAGON

First thing you should know. I love oysters and hate tarragon. Well if truth be told, I used to hate tarragon. Why I hated this herb is now way beyond my comprehension! It truly makes no sense at all when you consider I’ve always loved fennel seed, fresh fennel, and other anise flavored ingredients. But for whatever reason, the charms of tarragon simply eluded me. Perhaps it’s because I never tasted fresh tarragon until I moved to Camano Island. (And believe me the difference between fresh and dried tarragon is about the same as frozen petite peas and peas that have been canned.) Really! And along with my recent discovery that tarragon used in moderation is absolutely delightful, I’ve discovered another anise flavored delicacy – licorice. Now, I’m not talking about those black ropes we ate as kids. I’m talking about the real thing. My favorite is made in Holland (says Holland on the package folks, so who am I to argue with the company who produces the product), calls itself “Dutch Licorice” and is imported by hafco. We buy it at PFI. (If you live in the Seattle area, look up PFI – Pacific Food Importers. And then next time you are near the International District/stadium area, pay a visit to one of my favorite places to shop for imported groceries. It’s not fancy, but if you come out of there not having spent at least $50, you’re a better person than I am. Or at least know how to show better restraint!) But back to oyster stew. (I get so easily distracted!)

This recipe including tarragon is my version of the one dish I always order when we dine at the Oyster Creek Inn, one of our favorite restaurants. The Inn is located along Chuckanut Drive perched on a cliff where the dining room overlooks scenic Oyster Creek. The food is amazing, the service impeccable, and everyone is treated like an old and valued friend. (And not in that smarmy, “Hi, my names Bob, I’ll be your server, is this your first time to our restaurant” kind of way. God I hate that! But rather with the charm of a European restaurant that caters to people who appreciate fine dining.)

On our first visit to the restaurant I found Oyster Stew on the menu. (I love oyster stew.) But I almost didn’t try their version because of the tarragon. (Thank heaven some instinct told me I would not rue my decision, so I went ahead and placed my order.) I can’t begin to tell you how delighted I was with just my first bite. I could not believe that any dish containing tarragon could taste so wonderful. Right then and there I decided I would figure out a way to make this delightful stew at home. Now, to be perfectly honest, my stew is not the same as the stew at the restaurant. I start with a small bit of bacon, and finish with a drop of Pernod or ouzo. The bacon I know they don’t use, and the Pernod is really just a favorite of mine so I add a drop at the end. (Actually, the restaurant too may finish with Pernod, but I certainly can’t attest to that fact. And it’s not like I feel comfortable asking them for the recipe. Even I’m not that gauche!)

So if you too are an oyster stew lover, give this first course stew a try. (I call it a first course stew because it is very, very rich.) But if you are as crazy about oysters as Mr. C. and I both are, just make an entire meal out of it. Just make sure to have lots of oyster crackers on the side. The crackers not only help cut the richness of the stew, they contribute a lovely crunchy element to the meal.

And if you are lucky enough to live in the Pacific NW, especially north of Everett, consider spending an unforgettable evening at the Oyster Creek Inn. Don’t hesitate to order anything on the menu. You will not be disappointed. Visit www.oystercreekinn.net for more information. Tell them Mr. and Mrs. C. sent you. (They won’t have a clue who Mr. and Mrs. C are, but it’s always fun to add a little non threatening suspense to someone’s life. Believe me, the wonderful wait staff is up to the challenge!)

2 slices lean bacon, chopped
butter, if needed
¼ c. finely chopped shallot
1 clove garlic, finely minced
2 T. flour
1 small (10-oz.) container fresh oysters
1 (8-oz.) bottle clam juice
1 c. chicken stock
1 bay leaf
½ tsp. chopped fresh tarragon
½ tsp. kosher salt
pinch white pepper
1 c. heavy cream
½ tsp. Pernod or Greek ouzo, or to taste
2 T. chopped Italian parsley, opt.
oyster crackers, opt.

Fry bacon in a large, heavy covered saucepan until crisp. Remove bacon from pan; set aside. (Bacon will be added as a garnish when stew is served.) Fry the shallot in the bacon grease until transparent. (If not enough bacon grease in pan, add about a tablespoon of butter.) Add garlic and cook for about a minute or until garlic releases aroma. Stir in the flour and let cook for a couple of minutes. Meanwhile, strain the oysters through a sieve over a bowl. Reserve oysters; add liquid to the pan. Whisk in the clam juice and chicken stock. Add the bay leaf. Bring to a boil, reduce heat slightly and cook for about 6 minutes or until liquid reduced to about 2 cups.

Reduce heat to low and add the tarragon, salt, and pepper. Add the heavy cream; cover pan and simmer for 10 minutes. Cut reserved oysters in half, or thirds if they are large and add to pan; cook for about 4 minutes or until just hot. Remove from heat; remove the bay leaf and stir in Pernod. Serve immediately topped with a bit of the fried bacon and a sprinkle of fresh parsley. Serve with oyster crackers.

BOEUF à la BOURGUIGNONNE (BEEF BURGUNDY)

I’ll tell you one thing for sure. Julia Child’s Beef Bourguignon recipe has nothing on Margaret Hilty’s version. And who is Margaret Hilty you ask? Well, she was the former wife of one of my former husband’s former physics professors. That’s who! She was also one heck of a wonderful person as well as a fantastic cook. A little story about this amazing woman and this recipe.

For whatever reason, Mrs. Hilty took a liking to me. (Even though Mrs. Hilty was divorced, her former husband (Professor Hilty) used to invite his students and their wives to her house for get-togethers. Apparently they had been married for decades before the divorce, and she still loved having young people in her home.) During these infrequent get-togethers, Mrs. Hilty would serve us the most delicious food.

One night, it was just my husband and I who were invited for dinner and Margaret (by then she had asked us to call her Margaret) served us this amazing dish. I had never tasted anything so good. So right there and then I begged for the recipe. (If possible, I would also have adopted her that evening, but that might have been asking too much!) She was like the perfect white haired grandmother. She enjoyed hearing about my aspirations, was never judgmental, and laughed at my jokes. I made a vow right there and then that when I got older and had a home of my own, I too would always have good food around, not only for my own family but for whoever happened to be in my home at the time.

I also remember thinking that not only was she the best cook I had ever known, she was probably just about the best person I had ever had the privilege to meet. Her way of living life was an inspiration to all of us college age kids. Her ability to keep an open mind and a generous and forgiving spirit was a model for all of us to follow. She was simply an amazing, bright and loving woman. I feel very blessed to have had her in my life, even if it was for only a brief time.

I actually hated when we had to leave her behind after college. But if I ever make it to heaven, I know she will be there waiting with more wonderful recipes to share with me. I hope you enjoy Margaret Hilty’s recipe as much as I do. And thanks for letting me share her story with you.

¼ lb. bacon, chopped
2 lbs. rump roast or other stew type meat cut into 1-inch cubes
½ c. flour
½ tsp. kosher salt
freshly ground black pepper
2 carrots cut into ¼-inch thick rounds
2 medium onions, chopped
3 cloves garlic, finely minced
3 c. burgundy wine
2 c. beef stock (I use 2 cups water and 2 heaping teaspoons Better Than Bouillon Beef Base)
1 bay leaf
1 tsp. dried thyme leaves
1 T. tomato paste
2 T. butter
1 lb. small whole mushrooms (button preferably)
2 T. minced fresh parsley

Fry bacon until crisp in a large, heavy covered pan. Remove the bacon and set aside. Dry the beef cubes and place in a large plastic bag along with the flour which has been seasoned with the salt and pepper. Shake well to coat the meat. (Don’t forget to zip the bag first, or you too will be coated with flour!) Fry the cubes in the remaining bacon grease until well browned. (Add additional bacon grease or butter if needed to brown all the meat.) When all the meat is brown, remove to a container and set aside. Add the carrots and onions to the pan. Cook until lightly browned. Add the garlic and cook for another minute. Again, if you need to add more fat to brown the veggies, do so. Add cooked bacon and meat cubes, along with any meat juices that have accumulated back into the pan with the carrots, onions, and garlic. Stir in the wine while scraping the bottom of the pan to loosen the browned bits on the bottom. Add the beef broth, bay leaf, thyme, and tomato paste. Cover and simmer slowly for about 3 hours or until the meat is fork tender. Stir periodically.

Meanwhile, melt the butter in a fry pan and sauté the mushrooms for about 5 minutes. When the beef is tender, add the mushrooms. If the gravy is not as thick as you would prefer, add a couple of tablespoons of flour to about a quarter cup of water and slowly stir into the stew. Bring to a boil and let simmer for about 5 minutes. Taste and adjust seasoning. Serve over Creamy Mashed Potatoes (recipe below) and sprinkle with parsley.

Hint: Don’t ever discard bacon grease after you have cooked bacon. Store it in a covered container in your refrigerator for just such an occasion as browning the meat in this recipe. BTW – bacon fat has about the same shelf life as a Twinkie. (Don’t quote me on this, because I don’t want the Twinkie folks to sue me, but truly, bacon fat can be stored for months.)

CREAMY MASHED POTATOES

2 very large russet potatoes, peeled and cut into about 2-inch pieces
kosher salt
6 T. butter, room temperature
freshly ground black pepper
milk

Place the potatoes and about a tablespoon of salt in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer until potatoes are super tender, about 20 minutes. Drain. Pour back into pan and set on stove using lowest heat setting available. Mash the potatoes and butter together. Add pepper and enough milk to make a creamy, not too stiff mixture. Adjust seasoning. Cover pan, turn off heat and serve immediately. Or, place in oven on low setting until ready to serve.

CHEZ CARR CUISINE

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Category Archives: SOUP, STEW, AND CHOWDER RECIPES

COLD TOMATO BASIL SOUP

COLD TOMATILLO AND AVOCADO SOUP

HUNK OF BEEF CHILI

FLAGEOLET BEAN AND HAM SOUP