Creamy Potato Soup and Cheesy Garlic Biscuits

Tortellini Alfredo with summer veggies, sautéed mushrooms with parsley, fresh oregano & basil, and grated Asiago served with kale, carrot, and gala apple salad. Mmmm. The kids preferred theirs sans the veggies of course.

Roasted Garlic & Red Potato Soup and Batter Bread with Organic Butter and Cherry Jelly

The foundation of this soup started with roasting three heads of garlic (that first picture above shows the addition of the wonderful caramelized garlic paste that I created from the roasted cloves of garlic).  I use this method: Take each head of garlic peel off the outer skin and cut off the top of the head to expose the garlic cloves.  Use a muffin tin and put a square of aluminum foil in one of the cups, place the garlic head in cut side up and then cover all of the exposed garlic with olive oil.  Use your fingers to make sure all of the exposed garlic is covered in oil and the seal up the aluminum foil into a packet.  Place all 3 in the oven at 400 degrees and roast for about 35 to 40 minutes.  Once they’ve cooled, you can squeeze the garlic cloves out easily, or use a cocktail fork to slip them out of the skins.  Then mash them with a fork and set aside.

To make the soup:  Dice up about 3 1/2 lbs of organic red potatoes and set aside.  Finely chop 6 shallots and about 1/2 a white onion, and slice 4 stalks of celery.  Start by sauteeing the shallots and onion in butter and bacon fat and sprinkle them with wild porcini infused sea salt, then add the celery and continue sauteeing.  I continue to add butter as needed while I’m sauteeing, and I’m not shy about it ;-).  Lighthouse makes a freeze-dried poultry herb blend that I love and use a lot for soups like this, it has the following in it:  onions, thyme, sage, marjoram, spring onions, garlic, and rosemary.  I add a few handfuls of that and some fresh cracked pepper.  I add in a bit of organic free-range chicken stock, and then start to stir in the roasted garlic paste.  Once the garlic paste is incorporated, I add in the diced red potatoes and the rest of the chicken stock.  Then just simmer on a low heat for a few hours, adjust the seasoning/salt as needed during the simmer, and the soup will thicken as the potatoes cook down.  Super easy and so yummy!

I baked beer batter bread as well, which I do often, and served it with the soup topped with organic butter and some cherry jelly (fig butter was also an option for the bread).

TWO Pasta Dishes the other night:

Chiocciole Pasta Bake with Grass-fed Organic Ground Beef & 6 Cheeses, and a Cheesy Pasta Bake with Creamy White Sauce

All of the kids (young and old) were happy with this dinner.  I made a delicious, rich tomato-based sauce with grass-fed organic beef for the first dish and baked the al dente Chiocciole with layers of 6 different cheeses.  The other dish had a creamy and rich white sauce with 8 different cheeses - including mascarpone, organic cream, and organic butter.

Ingredients and process for the tomato-based one -

  • Sauteed red and white onion in organic butter with porcini infused sea salt and vintage merlot infused sea salt.
  • Added 1 1/2 lbs. organic ground beef and browned.
  • Added garlic paste, basil paste, sun-dried tomato paste, dried basil, and dried oregano.
  • Added and a few cups of chopped cremini mushrooms sauteed in imported Irish garlic-n-herb butter with a splash of lemon juice.
  • Added 2 15oz. cans organic tomato sauce, and then simmered the sauce.
  • Mixed the sauce with the cooked Chiocciole pasta and then layered it in a baking dish with grated Asiago, Fontina, Parmesan, Provolone, Romano, and Mozzarella cheeses.
  • Baked at 400 for 20 minutes, until golden brown on top, and then let rest for 10-15 minutes before cutting.

Ingredients and process for the white sauce one -

  • Made a roux with organic butter and flour, added a bit of chicken stock and whisked.  Started adding both organic heavy cream and half-n-half, and some salt and pepper.
  • Whisked in grated Parmesan and about 1/2 a carton of mascarpone, and added a little bit of American cheese too.
  • Mixed the thick, creamy white sauce with the cooked Chiocciole pasta and layered it in a baking dish with with grated Asiago, Fontina, Parmesan, Provolone, Romano, and Mozzarella cheeses, and topped the middle and top layer with American cheese.
  • Baked at 400 for 15 minutes, until golden brown on top, and then let rest for 10-15 minutes before cutting.

Mmmmmm PASTA. :-)

Organic Grass-Fed Beef Stew

On Friday, I made this organic beef stew for dinner and baked homemade bread topped with whipped honey butter. I simmered the stew on low for hours. It had great flavor and the meat was tender and delicious. So good for a chilly winter evening meal. :)

Tacos, Black Beans, and Organic Green Salad with Mexi-Corn and Jalapeno Balsamic Vinaigrette 
This evening I mixed up my own taco seasoning mix (the same one I shared in the spices class I taught a few weeks ago, with a few changes), and added it to 1/2 yellow onion sauteed in olive oil and some grass-fed organic ground beef for taco night. 
I topped the tacos with cheddar cheese, hot salsa, crème fraîche, and clover/radish/alfalfa sprouts, and plated them up with black beans, and an organic green salad with mexi-corn and homemade jalapeno balsamic vinaigrette (jalapeno mustard, balsamic vinegar, and olive oil).
Taco Seasoning Mix
1 tsp Ancho Chili Powder
1 tsp Chili Powder
1 1/2 tsp Smoked Paprika
1 1/2 tsp Cumin
1 1/2 tsp Ground Coriander
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Lime Fresco Sea Salt
1/2 tsp Jalapeno Infused Sea Salt
1/2 tsp Dried Oregano
1 tsp Onion Flakes
1 tsp Whole Coriander Seeds

Tacos, Black Beans, and Organic Green Salad with Mexi-Corn and Jalapeno Balsamic Vinaigrette 

This evening I mixed up my own taco seasoning mix (the same one I shared in the spices class I taught a few weeks ago, with a few changes), and added it to 1/2 yellow onion sauteed in olive oil and some grass-fed organic ground beef for taco night. 

I topped the tacos with cheddar cheese, hot salsa, crème fraîche, and clover/radish/alfalfa sprouts, and plated them up with black beans, and an organic green salad with mexi-corn and homemade jalapeno balsamic vinaigrette (jalapeno mustard, balsamic vinegar, and olive oil).

Taco Seasoning Mix

  • 1 tsp Ancho Chili Powder
  • 1 tsp Chili Powder
  • 1 1/2 tsp Smoked Paprika
  • 1 1/2 tsp Cumin
  • 1 1/2 tsp Ground Coriander
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Lime Fresco Sea Salt
  • 1/2 tsp Jalapeno Infused Sea Salt
  • 1/2 tsp Dried Oregano
  • 1 tsp Onion Flakes
  • 1 tsp Whole Coriander Seeds

Chicken Tetrazzini

Last night I made Chicken Tetrazzini for dinner. This is a long-time favorite recipe of mine. There are 4 separate steps and you end up using 3 pans and a baking dish, but it’s so worth the prep work and dish clean up. :-)

The recipe:
Cook one package of spaghetti pasta, until al dente.

Rinse, pay dry, and cut up 4 organic chicken breasts into bite-size pieces. Heat some butter and olive oil in a skillet and squeeze in some Gourmet Garden garlic paste and basil paste, add the chicken to the pan and begin to cook over medium heat. Season the chicken with the following - porcini infused sea salt, rosemary infused sea salt, onion powder, dried oregano, dried basil, fresh marjoram, and fresh thyme. Once the chicken is cooked and tender, set it aside in a bowl and cover with foil.

Keep the chicken juices and garlic/spice paste mixture in the pan for the start of the sauce. Add butter to the pan and then add flour to make a roux. Then add some organic chicken stock and stir with a whisk, and begin whisking in heavy whipping cream and half-n-half alternating with Parmesan cheese until you have a thick rich sauce, careful not to let it break.

In another pan sauté some mushrooms in butter and as they’re finishing add some lemon juice to them. The lemon juice brings out a delicious bright flavor in the dish.

Heat the oven to 450 degrees. Add the sauce and chicken to the drained pasta and stir to combine and coat the pasta with sauce. In a baking dish, add a layer of the pasta/sauce/chicken, then put 1/2 of the sautéed mushrooms over that first layer, then sprinkle with grated Asiago, Parmesan, Fontina, and Provolone cheese. Add a second layer of pasta, top with the second 1/2 of the sautéed mushrooms and the grated cheeses. Bake for approximately 20 minutes or until bubbling and the cheese is a golden brown.

Enjoy! This dish is even better as left-overs and it freezes great too.

Earlier this week I made organic Roasted Garlic Chicken Soup. I love soup season. :-)

Earlier this week I made organic Roasted Garlic Chicken Soup. I love soup season. :-)

Today I made extra-thick, organic Triple Bean Elk Chili. They ate the hell out of it. :-)

Today I made extra-thick, organic Triple Bean Elk Chili. They ate the hell out of it. :-)

Al dente Fusilli pasta with a rich tomato and beef stock sauce made with 2 sautéed onions,1 head of garlic, and baby carrots, topped with sautéed zucchini and chili peppers. I served this hearty bowl of veggies and pasta with a greens and herbs salad with crisp apples, asiago cheese, and raspberry blush vinaigrette, and Angry Orchard hard cider. For dessert we had fresh-from-the-oven zucchini bread baked with dried plums from the Saturday market and some bottled orange rind from World Market, with whipped organic butter on top. So good on an Autumn evening.

We had friends over for dinner last night and this is what I served:

Albondigas! Homemade Meatballs with a rich Tomato-based Vegetable Soup, served with a green salad, and Buttered & Toasted Guinness Beer Batter Bread with artisanal Sun-dried Tomato Salt sprinkled on top — once toasted, spread with Fig Butter and topped with Olive & Fig Goat Cheese and Roasted Peppers.

The meatballs had ground beef, sautéed onion and garlic, chopped Italian parsley, Himalayan pink salt, onion and tomato goat cheese, bread crumbs, and organic free-range eggs.

The soup was made with sautéed onions and garlic, sweet potatoes, carrots, Serrano peppers, bell peppers, zucchini, basil, oregano, salt, beef stock, and tomato sauce.

I served the soup, bread, and salad with a wonderful hard cider from Lake Chelan Winery called Chelan Gold. So good!

Tonight’s dinner: Creamy Yukon Gold Potato Soup, Salad with Black Currant & Balsamic Vinaigrette, and Cheesy-Garlic Biscuits

Tonight’s dinner: Creamy Yukon Gold Potato Soup, Salad with Black Currant & Balsamic Vinaigrette, and Cheesy-Garlic Biscuits

PEPPER AND ASIAGO CHICKEN SAUSAGE & RED POTATOES, CARROT/CABBAGE SLAW W/VINAIGRETTE, AND CORN ON THE COB
For dinner last night I fried pepper and Asiago chicken sausage with red potatoes in a bit of organic pasture butter, then steamed some organic corn on the cob, and made a salad of carrot/cabbage slaw with a spicy vinaigrette.

PEPPER AND ASIAGO CHICKEN SAUSAGE & RED POTATOES, CARROT/CABBAGE SLAW W/VINAIGRETTE, AND CORN ON THE COB

For dinner last night I fried pepper and Asiago chicken sausage with red potatoes in a bit of organic pasture butter, then steamed some organic corn on the cob, and made a salad of carrot/cabbage slaw with a spicy vinaigrette.

Dinner this evening — Organic Beef Round Roast with Organic Potatoes, Carrots, Parsnips, and Onions.

Dinner this evening — Organic Beef Round Roast with Organic Potatoes, Carrots, Parsnips, and Onions.

Organic gold potatoes fried in bacon fat with chili, sour cream, and extra-sharp aged cheddar on top. It’s so good to be bad. ;-)

Organic gold potatoes fried in bacon fat with chili, sour cream, and extra-sharp aged cheddar on top. It’s so good to be bad. ;-)

 
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Plating It Up

"There’s no greater gift than being able to cook well for your family. It’s got to be one of the greatest accolades in the world." - Marco Pierre White

My name is Marcy Bothwell, I'm a home cook who finds joy in plating up pretty and yummy food. Nom, nom, nom.