Thursday, March 19, 2009


Aida was calling them one dish wonders, I think they just sounded like some really yummy soups.

Baked Potato Soup
  • 4 ounces bacon, small dice
  • 1 medium yellow onions, finely chopped
  • 5 medium garlic cloves
  • 1 medium russet potato, large dice
  • 2 medium red potatoes, large dice
  • 1 tablespoon red wine vinegar
  • 2 quart (8 cups) chicken stock
  • 1 sourdough baguette, cut into1-inch pieces
  • 1/2 cup shredded aged cheddar cheese
  • Sour cream, for garnish
  • 3 green onions, thinly sliced, for garnish

Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes. Remove bacon to a paper towel-lined plated with a slotted spoon and discard all but 1 tablespoon drippings.

Return pot to stove and add onions and garlic. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes. Add potato and stir to coat. Add vinegar and scrape up any browned bits. Add stock and bring to a boil. Reduce to a simmer and cook until potato is fork tender, about 20 minutes. Heat oven to 450degreesF and arrange a rack in the upper third.

When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices. Pile cheese and bacon on top and repeat to make 4 to 6 servings. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes.

Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.

"Lazy" Pork Hot Pot
  • 1 1/2 quart (6 cups) low-sodium chicken broth
  • 1/4 cup sherry
  • 6 tablespoons soy sauce
  • 5 medium garlic cloves garlic, smashed
  • 1 (2-inch piece) ginger, sliced
  • 4 ounces shiitake mushrooms, caps removed and reserved, tops thinly sliced and reserved
  • 3/4 pound pork tenderloin, thinly sliced
  • 3 green onions, thinly sliced on bias, for serving
  • Toasted sesame oil, for serving (optional)

Combine broth, sherry, soy, garlic, ginger, and mushroom stems in a medium pot. Bring to a boil over high heat then reduce heat to low and simmer until broth is infused with flavors, about 30 minutes.

Strain broth, return to pot over high heat, add broth and bring to a boil. Reduce heat to low, add pork and mushrooms and cook until pork is just cooked through, about 3 minutes.

Garnish with green onions and sesame oil, if using, and serve.

1 comment:

Amanda said...

Why doesn't anyone ever make me dinner? :(