Baked Potato Soup

Warm soup on a cold winter, or spring, day is just what the weather calls for.  This soup uses Cauliflower to add to the starch and remove calories.

12 Ounces Potatoes
16 Ounces Cauliflower Florets
1 1/2 Cups Low Sodium Chicken Broth
1 1/2 Cups Lof Fat Milk
1/2 Cup Sour Cream
3/4 Tsp Kosher Salt
Fresh Black Pepper to Taste
3/4 Cup Shredded Sharp Cheddar
3 Slices Crisp Bacon, Crumbled

Heat oven to 450 degrees.  Add the potatoes and bake for about an hour - until soft.  Once potatoes are in the oven, toss florets with oil and spread on a pan.  Add to the oven with the potatoes and cook until soft - stirring periodically.  When the potatoes are done and cool enough to handle, peel and chop.

Once the cauliflower is soft, add it to a pot over medium heat.  Add the broth and milk.  Bring to a boil.  Use an immersion blender to puree the soup until smooth.  Add the copped potatoes, sour cream, salt and pepper.  Reduce heat to low and cook until thick, 8 to 10 minutes.  Remove from heat and stir in cheese.

Ladle into bowls and top with bacon.

Pierogi, Sausage and Broccoli Skillet

Hubby made sausage, so I made dinner.  I used his homemade chorizo to make this recipe, but you can use whatever sausage you like.  Same with the pierogi, you use what you like.  For this recipe, and most of my recipes, I really like the better than bouillon products.  I usually choose the low sodium option, when available

Olive Oil
Mini Pierogi - your choice, approx. 12 Ounces
1/2 cup water
1/2 pound sausage of your choice - casings removed
1/4 to 1 tsp red pepper flakes (optional)
1 Pound Broccoli, cut in small pieces (if using frozen, please thaw first)
1 tsp Roasted Garlic Better than Bouillon
1 cup hot water
2 tbl grated Pecorino Romano

Put non stick pan on stove over medium high heat.  Add 2 Tbl Olive oil.  Arrange the pierogi flat side down (they will be snug and may overlap).  Cook until bottoms just begin to brown.  Add 1/2 cup water and simmer until water has completely evaporated.  Lower heat to medium and continue to cook, turning as necessary to ensure both sides are browned.  Remove to a large serving bowl.

If necessary, add a little more oil to the pan and add the sausage.  Stir and break it up into bite size pieces until evenly browned.  Add the pepper flakes, broccoli and broth, scraping the bottom of the pan.  Sprinkle with cheese.  Reduce heat and simmer until the liquid is reduced by half and the broccoli is tender.

Pour over the pierogis and toss to combine.  Top with more cheese as desired.

Caramel Topped No Bake Cheesecake

I'll admit, I don't often make no bake cheesecakes.  I do not often like their consistency.  This recipe hasn't made me a believer in all no bake cheesecake, but I believe in this one.

Base:
3 - 4.3 Ounce Package Biscoff Cookies
1 Stick Butter, Melted
14 Ounce Hershey Caramel Topping

Filling:
24 Ounce Cream Cheese
1 Cup Powdered Sugar
1 Cup Half and Half
1 Tsp Vanilla

Topping:
Remaining Caramel
Rolos

Put the cookies in a food processor and make crumbs.  Add butter and combined.  Press into the bottom of a 10 inch springform pan.  Top with 1/2 of the caramel.  Put the crust in the refrigerator.

Combine all of the ingredients in a food processor until well combined and thick.  Pour into the crust and refrigerate at least overnight.

Top with caramel and rolls before serving.

Garlic Dill Potatoes

I like to use fingerling or colorful new potatoes for this side.  Two cooking options.

3 Lb Potatoes, Cubed
1/2 Stick Butter, Melted
1 Tbl Chopped Fresh Dill
1 Tbl Minced Garlic
Salt to Taste

Cooking Option 1:
Cook the potatoes until they are tender but not mushy.  While cooking, mix together all of the other ingredients.  Once cooked, drain the potatoes and put them in a bowl.  Pour the butter over them and stir until coated.  

Cooking Option 2:
Combine all ingredients except salt in a foil pack and either bake in the oven or put on the grill.  Salt to taste when potatoes are softened.

Tom's Annual Birthday Cake

When tom was little, his grandmother would make him a triple layer chocolate cake with chocolate frosting.  That is what he wants every year for his birthday - but I add rainbow sprinkles as they are his favorite.

Cake Ingredients:
3 Cups Flour
3 Cups Sugar
1 1/2 Cup Dutch Process Cocoa Powder
1 Tbl Baking Soda
1 1/2 Tsp Baking Powder
1 1/2 Tsp Salt
4 Large Eggs
1 1/2 Cup Buttermilk (Powdered Buttermilk is a wonderful option)
1 1/2 Cup Warm Water
1/2 Cup Vegetable Oil
2 Tsp Vanilla

Frosting Ingredients:
2 Cup Butter, Softened
7 Cups Confectioners Sugar
1 Cup Dutch Process Cocoa Powder
6 Tbl Half and Half
4 Tsp Vanilla

Cake Instructions:
Heat oven to 350 Degrees.

Butter  and flour 3 9 x 3 inch cake rounds.  Set Aside

In the bowl of a stand mixer, mix all powdered ingredients (including powdered buttermilk, if using).  Add eggs, buttermilk (or buttermilk water, if using powdered), warm water, oil and vanilla.  Beat on medium until smooth - just a couple of minutes.

Divide batter among pans.  Bake for about 35 minutes until a toothpick comes out clean.

Cool pans on a rack for 15 minutes then turn cake out onto rack and cool completely.

Frosting Instructions:
Beat butter on medium speed until creamy and light colored - 3 to 5 minutes.  Add sugar, cocoa powder, heavy cream, salt and vanilla.  Beat on low about a minute then increase speed and fully incorporate ingredients.  If to thick, add more half and half about a teaspoon at a time.

Assemble the cake, top with your favorite decoration.

Peas and Pancetta

A simple, tasty side dish that elevates peas.  If it is not a time of year you can get good, fresh peas, you may use frozen peas that are well thawed.  For the wine, use something you would drink.  If you don't like it to drink it, why cook with it.

2 Tbl Extra Virgin Olive Oil
2 Ounces Chopped Pancetta
2 Cloves Minced Garlic
1 Lb Peas, Par Cooked
1/4 Cup Dry White Wine
1 1/3 Tbl Chopped Fresh Thyme
Salt and Pepper to Taste

Heat oil in a frying pan over medium heat.  Cook and stir pancetta until almost translucent.  Add garlic and cook for another minute.  Stir in peas, white wine, thyme, salt and pepper then bring to a boil.  Reduce heat and simmer until peas are tender and liquid is slightly reduced.

Baklava Nut Roll

I love nut rolls (or poppy seed rolls) but the filling is sometime bland.  I made a the filling I use for baklava and my hubby suggested that I make the baklava syrup to top the slices.  I am so glad he did, it is wonderful.

This recipe makes 8 rolls - I usually make a half batch.  You can freeze these - just wrap in plastic wrap then foil once cooled.

One hint I was given - create a template for the dough.  An 9 x 14 piece of parchment or a flexible cutting board cut to size.

Dough:

2 Tsp Yeast

1/4 Cup Warm Water (no higher than 110 degrees)

6 Eggs

16 Ounces Sour Cream

2 Cups Unsalted Butter, melted and cooled

1 Cup Granulated Sugar

1 Tsp Vanilla

1/2 Tsp Salt

10 Cups Flour

Filling:

1 Lb Walnuts

1 Lb Pecans

1 Lb Almonds

1 Cup Sugar

1 Cup Honey

1 Cup Melted Butter

1 Tsp Cinnamon

Syrup:

1 Cup Sugar

1 Cup Water

1/2 Cup Honey

1 Tsp Lemon Juice

Heat the oven to 350.  Line sheet pans with parchment paper or a silicone mat - set aside.

Mix water and yeast, set aside.

In the bowl of a stand mixer, use a whisk o beat the eggs until combined.  With a dough hook attached, add the sour cream, butter, sugar, vanilla and yeast.  Once mixed, add the salt an mix on medium speed until well combined.  Reduce speed to low and add the flour a half cup at a time until it is all incorporated.  Continue to mix until the dough does not stick and pulls away from the side of the bowl.

Divide the dough into eight pieces.  On a very well floured surface, roll one piece of dough into a rectangle roughly 9 x 14 inches.  Spread filling to within about an inch of the edges.  The edge you are going to start rolling, you  may take it to the edge.  Roll up tightly, pinch the seams shut.  Place on the baking sheet, tucking the ends under.  Repeat with all other dough.

Cover loosely with plastic wrap and let rise for at least 3 hours.  Alternately, refrigerate over night and allow to rise at least 4 hours after removing from the refrigerator.

Bake for 20 minutes until tops are lightly browned.  Remove from oven, cool completely before slicing.

While baking, make syrup:  Combine sugar and water and bring to a boil.  Add honey, reduce heat and simmer for 20 minutes.  Stir in lemon juice and cool.

Slice nut roll, top slice with syrup before serving.