Friday Recipe: New Potatoes Poached in White Wine

I chose this recipe because of a very important ingredient: wine. I've made new potatoes in a variety of ways, mostly with a fresh herb mix, though with butter isn't bad, either. However what I liked about this was the wine. That and the fact that I love growing potatoes (they're so easy!) and think this recipe will make it into my year-round (virtual) recipe box.

Ingredients:
6 good sized new potatoes, scrubbed real good
4 tbsp. butter
1 clove garlic, minced
1/2 c. white wine (add to taste!)
Directions:

• Scrub your potatoes good and chop.
• Melt the butter at medium heat. Use a heavy skillet that has a good fitting lid.
• Fry the potatoes until they're just about done, put the garlic in with the potatoes, turn the heat up to high for a minute or so, and pour the wine over the potatoes.
• Immediately cover the skillet with the lid and reduce the heat to medium.
• Poach for at least 5-7 minutes.
• Stir if necessary after steam has subsided to keep from burning.
• Garnish with chopped parsley. You can also sprinkle Cheddar cheese or Parmesan on these to change the character of the dish.

Friday Recipe: Baked Potato Soup

I know, the name itself sounds odd. Baked potato and soup? Or as soup? I've had a ham and potato casserole, a delicious recipe from my mom that's cheesy and creamy. But this soup is thin, like a broth (well, yes...like chicken broth).

It wasn't bad. I don't think I'd make it again, but it was an interesting experiment and I'm glad I gave it a try. My problem was that I wanted something thicker, not so chicken broth-y.

Prep Time: 15 Minutes (try 30-45 but then I had to race  out for chicken bouillon) Cook Time: 7 Hours 15 Minutes

Ready In: 7 Hours 30 Minutes Servings: 4 (Not a lot for all this food!)

Ingredients:

10 red potatoes, cut into cubes 3 tablespoons all-purpose flour 3/4 cup real bacon bits 1 small red onion, chopped 1 clove garlic, minced 2 tablespoons chicken bouillon granules 1 tablespoon ranch dressing mix

2 teaspoons dried parsley 1 teaspoon seasoned salt 1/2 teaspoon ground black pepper 3 cups water 1 cup half-and-half 1/2 cup shredded Cheddar cheese, or to taste 1/4 cup chopped green onion, or to taste

Directions:

1.	Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
2.	Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
3.	Pour water into the slow cooker.
4.	Cook on Low 7 to 9 hours.
5.	Pour half-and-half into the soup; cook another 15 minutes.
6.	Garnish with Cheddar cheese and green onion to serve.

Friday Recipe: Creamy Au Gratin Potatoes

I love au gratin potatoes! Delicious and reminds me of Sunday dinners. Course what they don't tell you is all that work in washing, peeling, and cutting the potatoes.

Prep Time:30 Min
Cook Time:1 Hr 30 Min
Ready In:2 Hrs

Ingredients
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings (Didn't add, cheesy potatoes are great without the onions)
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese (Or more depending...cheese makes everything better!)

Directions
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven.

Nutritional Information
Amount Per Serving Calories: 499 Total Fat: 25.4g Cholesterol: 77mg