Potato Cheddar Cheese Soup
Courtesy of Brian Patterson Active time: 15 minutes Total time: 30 minutes Serves 6-7 (small portions) INGREDIENTS ¼ pound sliced bacon, crosscut into thin strips 1 large onion, chopped 3 large baking potatoes*** (about 2¾ – 3 lb), peeled and cut into 1 inch cubes 1 cup cubed butternut squash 4½ cups water 1 tsp salt 6 ounces cheddar cheese grated (about 1½ cups) ¼ cup chopped chives or scallion tops ¼ cup cream, optional DIRECTIONS Cook bacon over moderate heat until crisp. Remove bacon with a slotted spoon and drain on a paper towel. Pour off all but 2 Tbs. bacon fat or add oil to total about 2 Tbs. in the pan. Add onion and cook, over moderately low heat, stirring occasionally, until translucent, approximately 5 min. Stir in the potatoes, squash, water and salt bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until tender.…
Mustard Glazed Carrots
Courtesy of Brian Patterson INGREDIENTS 3 tablespoons firmly packed dark brown sugar 2 tablespoons Dijon mustard ¾ teaspoon salt 2/3 cup blanched slivered almonds 2 tablespoons butter 1 tablespoon vegetable oil 1 lb carrots, peeled and sliced thinly on diagonal 2 large stalks celery – sliced thinly on diagonal 2 cloves garlic – chopped finely 1 tablespoon finely chopped fresh parsley DIRECTIONS Combine sugar, mustard and salt – set aside. Saute almonds in butter and oil until golden. Add carrots and saute over medium heat until barely tender – about 4 minutes. Add celery and garlic and saute until vegetables are just tender – about 2 minutes. Stir in mustard mixture and continue cooking, stirring constantly until carrots are glazed – about 1 minute. Stir in parsley. serves 6 NOTES: Recipe easily doubled