Cremini Mushroom And Potato Soup

 

Cremini Mushroom And Potato Soup

This soup is so creamy but so tasty.  Mushrooms, and Potatoes are two foods with a rich source of potassium and other healthy benefits.  Include them in your diet frequently.

Ingredients
2 tablespoon salted butter
2 garlic cloves, minced
½ cup onion, diced
2 medium russet potatoes, peeled and diced
2 cups cremini mushrooms, sliced
2 cups vegetable broth
1 teaspoon thyme
1 teaspoon rosemary
½ teaspoon black pepper
1 tsp salt

Directions:
Melt the butter in a pot. Add the onions and garlic and sauté over medium heat until golden brown, about 5 minutes.

Then add the potatoes and mushrooms and sauté for another 5 minutes.

Add the vegetable broth, thyme, rosemary, black pepper and salt. Allow the soup to come to a boil and then reduce to a simmer.

Simmer the soup for 30 minutes.

Remove from heat and use an immersion blender or regular blender to puree the soup until creamy. Season with salt and pepper to taste.

Serve in bowls and garnish with crème fraîche or fresh herbs like thyme, rosemary and parsley.  Serves 4

Chicken Pot Pie

Chicken Pot Pie, Quick and Easy

Ingredients:
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups of chicken broth
1 cup half and half
1 teaspoon of salt
1/4 teaspoon pepper
4 C chicken, cook and chop
2 pie crusts (store bought or according to your own recipe) or

   Buttermilk Flakey Biscuits cut into quarters or halves for top crust

Directions:
Preheat oven 400°F. Brown the onion, celery, carrots and potatoes in the margarine for 10 minutes.
Add flour to sautéed mixture, stirring well, cook for one minute, stirring constantly. Mix broth and half and half. Stir to vegetable mixture.  Pour into prepared dish with crust.  Place either pie crust or flakey biscuits cut as shown for topping.

Bake 30 minutes or till filling bubbles and crust is browned.                          

Dill Pickle Potato Soup

 

Dill Potato Soup Pickle

Pastrami On A Pretzel Bun

Inspired by a traditional Polish recipe, this soup, thick with potatoes and tangy with dill pickles, is sure to thaw you after a chilly day out in the wintry weather. The warm Pastrami on a Pretzel Bun sandwiches (recipe follow) are a perfect hearty pairing. You can make the soup through Step 3 a day or two ahead, refrigerate it, then bring it back to a boil before adding the sour cream. Simmer it up, curl up and warm up.

Ingredients:

2 tbsp (30 mL) butter
1 onion, chopped
1 large carrot, shredded
3 cups (750 mL) chopped peeled russet potatoes, about 2 
2 cloves garlic, minced
Salt and freshly ground pepper
4 cups (1 L) unsalted chicken or vegetable broth
½ cup (125 mL) dill pickle liquid
½ cup (125 mL) sour cream, at room temperature
2 tbsp (30 mL) all-purpose flour
½ cup (125 mL) shredded dill pickles
1 tbsp (15 mL) chopped fresh dill, divided
¼ cup (60 mL) finely diced dill pickle

Directions:

Melt butter in a large pot over medium heat. Sauté onion and carrots for about 5 minutes or until softened. Add potatoes, garlic and ½ tsp (2 mL) each salt and pepper. Cook, stirring, for 2 minutes or until garlic is fragrant.

Stir in broth and dill pickle liquid. Cover and bring to a boil. Reduce heat to medium-low and boil gently, covered, for about 30 minutes or until potatoes are very soft.

Use an immersion blender in the pot to purée about half the soup, leaving some chunks (or transfer about half the soup in batches to a blender and purée until smooth, then return to pot). Return to medium heat.

In a small bowl, whisk sour cream with flour. Gradually dollop into soup, whisking each addition until blended. Stir in the shredded pickles. Cook over medium heat, stirring often, for 5 to 10 minutes or until bubbling and until slightly thickened. Stir in half of the fresh dill and season to taste with salt and pepper.

Ladle soup into warmed bowls and sprinkle with diced pickles and remaining fresh dill.

Serves 4

PASTRAMI ON A PRETZEL BUN

Hot pastrami on a chewy pretzel bun, a slather of mustard and melted Swiss cheese makes a very fine sandwich indeed. You may like the addition of sauerkraut for some extra punch, or leave it off for a milder sandwich. If the buns are small, you may want to make extras and serve one-and-a-half or two per person. Check a local bakery for pretzel buns, or get adventurous and make some yourself. A dense multigrain bun makes for a good alternative.
Ingredients:
12 oz (340 g) sliced pastrami
4 pretzel buns, cut in half
Yellow mustard
¾ cup (175 mL) drained sauerkraut (optional).
Freshly ground pepper
4 slices Swiss cheese

Directions:

Preheat oven to 400°F (200°C).

Divide pastrami into 4 equal portions. Place each portion in a separate pile approximately the same diameter as the buns on a large piece of foil. Wrap with foil and seal edges. Place on a baking sheet and heat in oven for 5 minutes or until sizzling. Place buns directly on oven rack and heat alongside pastrami.

Spread cut sides of buns with mustard, to taste. Using tongs, lift pastrami from foil, draining off liquid, and arrange on bun bottoms, top with sauerkraut (if using) and sprinkle with pepper. Top each with a slice of cheese. Leave sandwiches open and place on baking sheet.

Bake in oven for about 5 minutes or until cheese is melted. Place bun lids on sandwiches and serve hot.

Serves 4

Celery And Tarragon Soup

Celery and Tarragon Soup

We kept this simple Italian-inspired soup on the light side so you can comfortably serve it before a multi-course meal, but don’t skip the topping! The dates may seem a bit strange until you realize it’s essentially a grown-up version of ants on a log.

Ingredients:

1/2 cup (80 mL) olive oil
12 stalks celery, cut into 1/2-inch (1-cm) pieces, about 7 cups (1.75 L)
3 leeks, white and pale green parts only, chopped, about 3 cups (750 mL)
8 garlic cloves, chopped
1/2 tsp (2 mL) kosher salt
1 large yellow-flesh potato, peeled and cut into 1/2-inch (1-cm) pieces, about 2 cups (500 mL)
3-inch (8-cm) Parmesan rind
6 cups (1.5 L) vegetable broth
1 cup (250 mL) packed parsley leaves, chopped
1/4 cup (60 mL) tarragon leaves, chopped

ALMOND & DATE TOPPING
1/3 cup (80 mL) olive oil
1/3 cup (80 mL) toasted and finely chopped almonds
1/4 cup (60 mL) grated Parmesan
2 Medjool dates, pitted and finely chopped
Celery leaves for garnish

Directions:

Heat a Dutch oven over medium-high heat. Add oil, then celery, leeks, garlic and salt. Cook, stirring occasionally until vegetables have softened and leeks are translucent, about 15 minutes.

2. Stir in potato, Parmesan rind and vegetable broth. Bring to a boil, then lower to a simmer. Continue cooking until the potato is very soft, about 15 minutes. Stir in parsley and tarragon, then remove from heat.

3. Meanwhile, to make the topping, combine oil, almonds, Parmesan and dates in a small bowl.

4. Working in batches, transfer soup to a blender and purée until smooth. Return to pot. Warm over medium heat, about 2 minutes. To serve, scatter with topping and garnish with celery leaves.

Serves 6

 

Loaded Broccoli, Cheese, & Potato Soup

 

Loaded Broccoli, Cheese & Potato Soup

Ingredients:

2 - 14.5 oz. cans chicken broth

2-3 large carrots, peeled and diced

4 medium potatoes, peeled and cubed into small pieces

1 tsp. onion powder

2 small heads broccoli (washed and diced small)

3 Tbsp. butter

1/3 cup flour

3½ - 4 cups milk

4 cups shredded cheddar cheese

1 tsp. salt

½ tsp. garlic pepper

6 slices bacon, cooked and chopped

Directions:

In a large pot combine chicken broth, carrots potatoes and onion powder.

Bring to a boil, cover and simmer for about 10 minutes.

Add broccoli, cover and simmer for an additional 10 minutes.

While simmering, melt butter in a large sauce pan.

Whisk in the flour and cook for another minute (or until golden brown).

Whisk in milk and cook for an additional 5 minutes until the sauce thickens.

Add cheese and stir until it is all melted.

Add salt and garlic pepper.

Pour cheese sauce into the large pot and stir until well combined.

Add more milk for a thinner consistency if you like a thinner soup and add any additional salt and pepper needed.

Top with bacon pieces and serve warm!!!

Chicken Pot Pie

Chicken Pot Pie

Ingredients

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts ( either store bought or your own recipe)

 

Directions:

Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.

Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells.

Bake 30-40 minutes or until crust is golden and flaky

Great Potato Salad

Great Potato Salad

This is a recipe shared by a friend.  The dish was brought to a pot-luck dinner and I tracked the cook who so willingly shared.  I know you too will enjoy it.

Ingredients:

7 medium potatoes

Sauce:

10 tablespoons sugar

7 tablespoons vinegar

3 eggs

2 teaspoons mustard

Mayonnaise, if needed

Directions:

Cook potatoes with skins, cool, peel, and dice.

To make the sauce:

Add sugar and vinegar to slightly beaten eggs.  Cook over medium heat until it bubbles and thickens.    Add 2 teaspoons mustard to the sauce, mix well and add to potatoes. Add mayonnaise if needed until you have the desired creaminess.  

Loaded Potatoe Salad

Loaded Potato Salad

Excellent!

Ingredients:
2 pounds red potatoes
1/2 pound bacon strips
1/2 cup mayonnaise (light)
1/4 cup creamy Ceasar salad dressing
1/4 cup ranch salad dressing
3 tablespoons sour cream
1 tablespoon Dijon mustard
3 green onions, chopped
1/4 cup mild cheddar cheese
Coarsely ground pepper, optional

Ingredients:
Scrub potatoes well, place in a large saucepan, cover with water and bring to a boil.  Reduce heat;  cover and cook for 15 to 20 minutes or until tender.

Meanwhile, cook bacon in a large skillet over medium heat, until crisp.  Remove to paper towels and blot any excess grease.   Chop bacon into small pieces, set aside.

Drain potatoes and place in a large bowl: add bacon. 

Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl.  Pour over potato mixture; toss to coat.  Stir in onions and cheese.  Sprinkle with pepper if desired.  Refrigerate at least 4 hours or overnight.

Tip:  Place bacon on microwave plate, cover with a paper towel and cook 3 minutes.

Serves  8

Lobster Mashed Potatoes

Lobster Mashed Potatoes

Ingredients:

2 to 3 (8 oz.) lobster tails
1 cup half and half
2 T. chopped fresh tarragon
3 lbs. Russet potatoes, peeled and cut into 2 inch 
   pieces 
6 T. unsalted butter, cut into pieces.

Directions

Cook lobster in a large pot of simmering salted water just until opaque in center, about 7 minutes. Using tongs, transfer lobster to work surface and cool slightly, reserving water in pot and letting it cool down. Remove lobster meat from shell and cut into 1 1/2 inch pieces.

Bring half and half to a simmer in a medium saucepan and add lobster meat and tarragon; cover and set aside.

Add potatoes to the reserved lobster cooking water and bring to a boil. Cook until potatoes are tender, about 20 minutes. Drain potatoes. Force potatoes through a ricer into a bowl that contains the butter. Add lobster cream and stir until well mixed together. Season to taste with salt and pepper. 

Serves 6.

German Potato Salad

German Potato Salad

Kartoffel Salat

Ingredients:
5 bacon strips
3/4 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups water
2/3 cup cider vinegar
1/4 cup sugar
6 cups sliced cooked peeled potatoes

Directions:
1. In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened.
2. Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm. Yield: 6-8 servings.

Chipolte Potato Salad With Cilantro, Fresh Corn and Red Onion

Chipotle Potato Salad With 

Cilantro, Fresh Corn, and Red Onion

Serves 6.

Ingredients:
3 lbs. red potatoes, in 1 inch dice 
1 cup diced red onion
2 T. chopped pickled jalapenos
2 T. pickled jalapeño juice
1 cup diced celery
1 cup fresh corn kernels
3 hard cooked eggs, chopped
1 cup mayonnaise
1 T. minced chipotle chilies in adobo or to taste
2 T. chopped cilantro
1 T. fresh lime juice

Directions
1. Place potatoes in a large pot of cold water. Bring to a boil and add 1 tsp. salt. Simmer until potatoes are tender, 10 to 15 minutes. Drain well and toss with red onion, pickled jalapenos and juice. Cover and refrigerate until chilled.

2. Stir the celery, corn and eggs into potato salad. Stir together the mayonnaise with the chipotle chilies, cilantro and lime juice. Toss with the salad and chill until ready to serve and up to 4 hours.

Shrimp And Corn Chowder With Bacon And Fresh Herbs

Shrimp And Corn Chowder 

With Bacon And Fresh Herbs

Serves 4
Ingredients:
2 T. unsalted butter 
2 slices bacon, chopped
1 cup chopped onions
1 large russet potato, peeled and cut into 1/2 inch cubes 
1 bay leaf
2 T. flour
1/4 cup dry white wine or vermouth
3 cups chicken broth
1 cup half and half
1 1/2 cups fresh or frozen corn, thawed
1/2 lb. raw shrimp, cleaned
2 T. chopped fresh parsley
2 T. chopped green onions

1. Melt butter in a Dutch oven over medium heat. Add the bacon and cook until crispy. Add onions, potato and bay leaf. Cook about 5 minutes, stirring often.

2. Stir in flour, then stir in wine and broth. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until potatoes are tender. Add half and half and corn and return to a simmer and cook 5 minutes.

3. Meanwhile, cut shrimp down the back lengthwise into two pieces. Stir the shrimp into the chowder for simmer until shrimp turn pink, about 3 minutes. Remove bay leaf; stir in parsley and green onions and serve. 

Creamy Potato And Cauliflower Stuffed Flatbread

Creamy Potato And Cauliflower Stuffed Flatbread

Ingredients

Potato and Cauliflower Filling

2 large baking potatoes

1 large yellow onion

1 head cauliflower

Salt and Pepper

*

Flatbreads:

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons pepper

1 cup Greek Yogurt

1/4 cup olive oil

1/2 cup butter

*

Directions:

Potato and Cauliflower Filling

Peel and boil the baking potatoes until tender, then shred.  Cut the onions into small strips and caramelize.  Break the cauliflower apart and chop into small pieces.  Bake the cauliflower for 10 minutes at 400^.  Meanwhile in a large mixing bowl combine the shredded potatoes with the caramelized onions.  Once combined, mix the cauliflower with a pinch each of salt and pepper.

*

For the dough:

In a large mixing bowl mix together flour, baking powder, salt, and pepper until all ingredients are incorporated.  In a separate bowl blend the Greek yogurt and olive oil together.  Add the wet ingredients into the dry and mix until a soft dough forms.  

Separate  the dough into six equal sized pieces.  Roll in to a ball.  Roll each into a 6" circle and spoon equal portions of filling into the center of each dough circle.  Fold the outer edges of the circle into the center forming a pocket around the filling.  Roll the pocket flat.  Pan sear each flatbread with butter until golden brown and filling is hot.  Serve with sour cream and a Greek salad.

Andalusian Chicken Noodle Soup With Chickpeas

Andalusian Chicken Noodle 

Soup With Noodles

Broken-up spaghetti is a popular addition to homemade soup in Spain. With a chunk of rustic bread, this version from the southern part of the country is hearty enough to serve as a main course. If you prefer, you can use 2 cups (500 mL) leftover shredded cooked chicken for this recipe.

Ingredients:
8 cups (2 L) homemade or low-sodium
chicken stock
2 bone-in chicken breasts, skin removed
2 bay leaves
1 leafy sprig flat-leaf parsley
2 tbsp (25 mL) olive oil
4 oz (125 g) cooked sweet or hot
chorizo sausage, diced
1 onion, finely chopped
1 medium carrot, diced
1 medium potato, peeled and diced
2 cloves garlic, minced
1 tsp (5 mL) sweet smoked paprika
½ cup (125 mL) dry sherry
2 oz (60 g) spaghetti, broken into
2-inch (5-cm) pieces
½ tsp (2 mL) each salt and freshly ground
black pepper
1 can (540 mL) chickpeas, drained
and rinsed
⅓ cup (75 mL) finely chopped
flat-leaf parsley

*

Directions:
1. In a large saucepan, combine stock, chicken breasts, bay leaves and parsley sprig. Bring to a boil over high heat. Reduce heat to mediumlow; simmer, partially covered, for 20 minutes or until chicken breasts are no longer pink inside. With a slotted spoon, remove chicken breasts from stock and set aside to cool slightly.

2. When chicken breasts are cool enough to handle, remove meat from bones and shred meat finely. Set aside. 

3. In a large Dutch oven, heat oil over medium heat. Add chorizo; cook, stirring, for 3 to 5 minutes or until chorizo is starting to brown and has rendered some of its fat. Add onion, carrot and potato. Cook, stirring for 5 to 7 minutes or until onion is softened but not brown. Add garlic and paprika; cook, stirring, for 1 minute or until fragrant. 

4. Add sherry. Bring to a boil, stirring to scrape up any browned bits from bottom of pot. Boil for 2 minutes or until sherry has almost all evaporated. 

5. Strain stock into Dutch oven, bring to a boil over high heat. Add spaghetti, salt and pepper. Reduce heat to medium-low; simmer, covered, for 8 to 10 minutes or until potato and spaghetti are tender. 

6. Stir in reserved chicken meat and chickpeas. Simmer, uncovered, over medium-high heat for 2 minutes for fl avours to blend; stir in parsley. Taste and add more salt and pepper if necessary. Ladle into warm soup bowls.

Potato Focaccia

Potato Focaccia

Ingredients:

1 3/4 cups water

1 envelope active dry yeast

3 1/2 cups unbleached bread flour

2 teaspoons kosher salt

1/4 cup extra virgin olive oil plus 1/4 cup

    for baking pan

Topping:

3 tablespoons olive oil

1 teaspoon flakey sea salt

2 potatoes (approximately 1 pound)

1 teaspoon fresh rosemary, finely chopped

*

Directions:

Warm 1/3 cup water to 110F.  Dissolve the dry yeast into the water and let it rest for 5 minutes.  Add the rest of the water and the flour., and mix until the dough comes together.  Add salt and 1/4 cup olive oil and continue kneading until the dough becomes smooth and elastic. (approximately 15 minutes if mixed by hand.)  Pt the dough into a lightly oiled bowl, cover with plastic wrap and allow to raise until it doubles in volumn, approximately 2 hours.

Oil a 11 x 17 baking sheet with 2 tablespoons olive oil.  Scrape dough out of the bowl and onto the pan and pat and press the dough into the pan to fill it completely.  If the dough resists, wait a few minutes and continue.  With the fingertips, make impressions in the dough at 2 inch intervals.  Drizzle dough with remaining 2 tablespoons oil.  Peel and slice the potatoes very thinly and arrange them over the top of the dough covering it completely.  Drizzle more olive oil on the top and sprinkle with salt and rosemary.  Allow the dough to rise again until double in bulk, about 45 minutes.  Meanwhile preheat the oven to 450 degrees and set the rack in the lower third of the oven.  When dough has risen, bake until deep golden, about 25 minutes.  Check the bottom of the crust about half way through the baking time by lifting the side of the focaccia with a spatula.  If it is coloring deeply, slide pan onto another pan to insulate bottom.  Once baked, slide the focaccia off the pan onto the rack to cool.  Serve warm or at room temperature in narrow slices.

Lentil and Kale Soup

This soup is such a hearty but delicious dish and just great for the cooler weather!

***

 Ingredients:
1 tablespoon extra virgin olive oil
1 pound hot Italian sausage, bulk or casing 
   removed
1 onion, chopped
2 ribs celery, leafy tops reserved
1 large carrot, peeled and chopped
1 large Idaho potato, peeled and chopped
1 Fresno or Holland chili pepper, thinly sliced 
   or finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 large cloves garlic, chopped or sliced
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 bundle Tuscan black, or dinosaur kale, stemmed   
  and finely chopped 
Freshly grated nutmeg
1/4 cup tomato paste
1 cup white wine
1 3/4 cup lentils
4 cups chicken stock
2 cups water

*

Directions:

In a soup pot or large Dutch oven, heat 1 tablespoon extra virgin olive oil.  Add the sausage breaking it into pieces and cook until lightly brown.  Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to 10 minutes.Wilt the kale and season the kale leaves with a little freshly grated nutmeg.  Stir in tomato paste for thirty seconds, then add white wine.  Cook to reduce by 1/2 and stir in the lentils, stock and water.  Bring to a boil, reduce heat to low and simmer the soup until the lentils are tender, about 35 minutes.  Serve immediately or cool, store, and reheat.  Serve with chopped celery leaves to garnish.

*

Serves 4

Loaded Potato and Chicken Casserole

Loaded Potato and Chicken Casserole

This is a recipe a friend from Germany posted on her Facebook page.  I thought it might be of interest for the summer outdoor dining.

***

Ingredients:
2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce                                                      

 *

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

*

Directions:
Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Potato Bacon Torte

Potato Bacon Torte

I saw this dish prepared on the cooking channel by Melissa D'Arabian. It certainly sounded and looked enticing but I had a little difficulty with the whipping cream. I thought of the grams of fat and cholesterol. I will try my attempt with a Bechamel sauce for less fat and fewer calories.

***

Ingredients:

4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes. peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water  
Directions:
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
Pie Crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients. Yield: 2 (9-inch) pie crusts

Panini Potatoes

Panini Potatoes

Sunday while completing several tasks and trying to prepare lunch at the same time, I thought I would experiment with my panini maker and try roasting, or is it frying, potatoes. I sprayed the grill with vegetable spray and sliced the potatoes about 1/4" thick. I seasoned the potatoes and let them cook on a medium setting. It took about 12 minutes. We were quite surprised with the flavor. It was like a french fried potatoe minus the deep fat cooking oil.

Great Potato Salad ..... A Recipe From A Neighbor's Late Mother

Great Potato Salad

This is the last potato salad recipe you will ever need.  Very tasty indeed!

*

Ingredients:

7 medium potatoes

Sauce:

10 Tablespoons sugar

7 Tablespoons vinegar

3 eggs

2 teaspoons mustard

mayonnaise

***

Directions:

Boil potatoes with the skins; cool, peel and dice. 

Sauce; 
Add sugar and vinegar to slightly beaten eggs. Cook over medium heat until it begins to bubble and thicken. Pour over diced potatoes. Add 2 teaspoons mustard and mayonnaise until you have the desired creaminess. The salad I tasted had a double batch of sauce and was very creamy.