It's been a hectic few years with four children married, the sale of two homes and the purchase of two others. Since last summer we've been overly preoccupied with organizing our new lives (and grandson Colin's) in both towns - Norwood and Marion. We've miraculously managed to try some great recipes with family and friends and I've expanded my culinary tricks to include layered cakes and new ideas for quick brunches. At the same time I've finally found that blending a careful combination of knitting, cooking, baking, puzzles, sleep, baths, movies and visiting with family and friends on the weekends in Marion is exactly what the doctor ordered.
Now that the months have passed and we're moving into a second summer in our new homes, it's time to add walks to work or to the water and bike rides along the southern Massachusetts coast or around the town of Norwood. Those weekends spent in our Marion home will get me through the hectic weeks in Norwood with late nights spent at work and long days with multiple interruptions and crises. In addition, Gerry will be restarting his two hives in Marion and starting another at the Norwood Community Garden where we will have a vegetable and herb plot.
We all know there isn't enough time in our lives to read the books on our nightstand let along the blogs that dot the Internet like stars in the sky. The Internet is endless, time is not infinite and I, for one, am realistic about it. I simply don't subscribe to blogs because I can't. When was the last time I listened to my favorite podcast, Books on the Nightstand? Six long months. When was the last time I read an entire online issue of American Libraries Online? At least two months. I'm not even going to think about the books or professional journals I haven't finished reading.
But today I found a blog that I couldn't resist. Recipes and terrific photographs (reminds me of my daughter Beth's!) and I wanted to hoard some of the recipes where I can find them. Which ... is here.
Grilled Soft Cheese with Thyme Honey and Figs seems like a great way to use our fresh summer honey from our hives. Grilled Cheese with Mascarpone and Chocolate. is another I can't wait to try some rainy summer brunch with friends. Next, of course, is homemade Mascarpone cheese which is a recipe you'll need and some terrific ideas for using it in place of ice cream or clotted cream. Broiled peaches with Mascarpone. Asparagus Tart. Yum. The last link I've included here is for a Bee's Knees cocktail that might become a favorite this summer using homemade honey syrup.
Thursday, March 28, 2013
Monday, March 11, 2013
Potato Soup with Blue Cheese and Bacon
When I told my co-worker April that we were making this for dinner her comment was "Sounds like a lot of calories!" How true. But we once again found the Boston Globe Sunday Magazine irresistible.
The Elemental Irish-Style Potato Soup recipe makes 3 quarts and suggests using homemade chicken broth.
3 T butter
1 large onion, chopped
1-1/2 pounds leeks, about three medium with white and light green parts halved lengthwise and thinly sliced.*
1-1/2 tsp. fresh thyme
2 bay leaves
6 sprigs fresh parsley
salt and pepper
6 cups low-sodium chicken broth
1-1/2 pounds russet potatoes, peeled and chopped
3/4 c. half and half
2 T snipped fresh chives, for garnish
*Note to Gerry: Never use the tough, dark green part of the leek!
In a large saucepan over medium-high heat, melt the butter. Add onion, leeks, thyme, bay leaves, parsley, and 1 tsp. salt and cook, stirring, until the vegetables are heated through, about 3 min. Adjust the heat to medium-low, cover and continue cooking, stirring often, until the vegetables have released their juices, about 8 min. Add the broth and potatoes, adjust heat to medium-high, and bring liquid to a boil. Adjust heat to very low, cover and simmer until the potatoes are very tender, about 25 min. Remove the bay leaves and parsley.
With an immersion blender, puree the mixture until smooth and uniform. If necessary, return the mixture to the pot, add half and half, 1-1/2 tsp. salt and pepper to taste. Heat over medium-low heat, stirring occasionally, until the soup is heated through. Taste and adjust seasonings. Garnish with chives.
For the Potato Soup with Blue Cheese and Bacon
you'll need 1-1/2 c. crumbled Gorgonzola (5 oz.)and 6 oz bacon.
Follow the directions for the Elemental Irish-Style Potato Soup making the following changes:
Fry 6 oz. bacon until lightly browned about 9 minutes. Drain and crumble. Use 1-1/2 T of the bacon fat and 1-1/2 T butter to cook the leeks and onion.
Reduce the thyme to 1 tsp., the bay leaves to 1 and the half-and-half to 1/2 cup.
After the simmering, remove the bay leaf and parsley and add 1-1/4 c. Gorgonzola and melt. Blend with immersion blender. Garnish with 1/4 c. Gorgonzola, bacon and chives.
The Elemental Irish-Style Potato Soup recipe makes 3 quarts and suggests using homemade chicken broth.
3 T butter
1 large onion, chopped
1-1/2 pounds leeks, about three medium with white and light green parts halved lengthwise and thinly sliced.*
1-1/2 tsp. fresh thyme
2 bay leaves
6 sprigs fresh parsley
salt and pepper
6 cups low-sodium chicken broth
1-1/2 pounds russet potatoes, peeled and chopped
3/4 c. half and half
2 T snipped fresh chives, for garnish
*Note to Gerry: Never use the tough, dark green part of the leek!
In a large saucepan over medium-high heat, melt the butter. Add onion, leeks, thyme, bay leaves, parsley, and 1 tsp. salt and cook, stirring, until the vegetables are heated through, about 3 min. Adjust the heat to medium-low, cover and continue cooking, stirring often, until the vegetables have released their juices, about 8 min. Add the broth and potatoes, adjust heat to medium-high, and bring liquid to a boil. Adjust heat to very low, cover and simmer until the potatoes are very tender, about 25 min. Remove the bay leaves and parsley.
With an immersion blender, puree the mixture until smooth and uniform. If necessary, return the mixture to the pot, add half and half, 1-1/2 tsp. salt and pepper to taste. Heat over medium-low heat, stirring occasionally, until the soup is heated through. Taste and adjust seasonings. Garnish with chives.
For the Potato Soup with Blue Cheese and Bacon
you'll need 1-1/2 c. crumbled Gorgonzola (5 oz.)and 6 oz bacon.
Follow the directions for the Elemental Irish-Style Potato Soup making the following changes:
Fry 6 oz. bacon until lightly browned about 9 minutes. Drain and crumble. Use 1-1/2 T of the bacon fat and 1-1/2 T butter to cook the leeks and onion.
Reduce the thyme to 1 tsp., the bay leaves to 1 and the half-and-half to 1/2 cup.
After the simmering, remove the bay leaf and parsley and add 1-1/4 c. Gorgonzola and melt. Blend with immersion blender. Garnish with 1/4 c. Gorgonzola, bacon and chives.
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