Absolutely Ultimate Potato Soup

Recipe by: Karena

"I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.”

1 pound bacon, chopped

2 stalks celery, diced

1 onion, chopped

3 cloves garlic, minced

8 potatoes, peeled and cubed

4 cups chicken stock, or enough to cover potatoes

3 tablespoons butter

1/4 cup all-purpose flour
1 cup heavy cream

1 teaspoon dried tarragon

3 teaspoons chopped fresh cilantro

Salt and pepper to taste

To Make

 In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.

Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. 

Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste. 

Beefy Burgers with Smashed Potatoes

04

Michael SmithChef at Home

If you want to amp up your burger game, try your hand at this juicy patty recipe, which uses shredded beef from leftover stew to enhance flavour and keep the burger moist.
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Burgers

• 2 lb(s) of ground beef
• 1 onion, minced
• 1 cup of shredded beef from leftover beef stew or canned beef stew, optional
• 2 Tbsp of dried oregano
• Salt and pepper
• 6 oz of blue cheese, crumbled
• 6 large buns, sliced in half

Potatoes

• 6 baking potatoes
• 6 Tbsp of extra virgin olive oil
• 2 Tbsp of whole fennel seeds
• Salt and pepper

To Make

Burgers

1. Preheat barbecue grill on high for 15 minutes. A clean hot grill will lessen the chances that the burgers will stick. Meanwhile place the beef, onion, stew meat and oregano in a large bowl then season with salt and pepper. Mix well then form into 6 large patties.

2. Grill for 8 minutes per side, until well done. Sprinkle cheese onto patties during last 2 minutes of cooking to melt. Toast the buns on the grill until golden brown. Top with lettuce and tomato and dig in.

Potatoes

1. Preheat oven to 375 degrees F (190 degrees C). Place potatoes on a baking tray and bake for 45 to 60 minutes, until tender.

2. Turn oven up to 450 degrees F (230 degrees C). Push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. Drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. Bake until golden and crisp about 15 to 20 minutes more.

Twice-Cooked Jacket Potatoes

Makes 8 Potato Halves

• 4 baking potatoes, well washed
• 50g unsalted butter
• 2 garlic cloves
• 75g fresh white bread crumbs
• ½ tsp Dijon mustard
• 3 tbsp chopped fresh flat-leaf parsley

To Make:

1. Preheat grill to its highest setting,

2. Prick the potatoes all over with a small knife, place in microwave for 6-8 minutes or until cooked.

3. Cut the potatoes in half cross-ways and stand cut side up on a grill pan.

4. Heat a frying pan until hot, add the butter, garlic and parsley and cook until the butter starts to foam up.

5. Add the breadcrumbs, mustard and cook for 1 minute.

6. Spoon the fried crumbs over the potatoes and place them under the grill, grill to a golden color, remove and serve.