Monday, October 15, 2007

Baked Potato Soup

12 slices bacon, cooked crispy and crumbled
3 large leeks, chopped small
12 tbsp butter
1 tbsp olive oil
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
2 cups shredded Cheddar cheese
1 cup sour cream
ground black pepper

1 Sautee leeks in 1 tbsp butter and 1 tbsp olive oil until soft, set aside

2 In a stock pot or Dutch oven, melt the butter
over medium heat. Whisk in flour until smooth, cook for 5 minutes over low heat, whisking constantly. Gradually stir in milk, whisking constantly until thickened. DO NOT BOIL. Stir in potatoes and leeks. Bring to a boil, stirring frequently.

3 Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, and salt and pepper to taste. Continue cooking, stirring frequently, until cheese is melted.

Chicken and Grapes with Creamy Mustard Sauce

I know it sounds weird, but it's really good!

2 tablespoons extra-virgin olive oil
Coarse salt and pepper
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour
2 pounds chicken tenders
1/2 cup white wine, eyeball it
1/2 cup chicken stock
1 cup heavy cream (I used half and half, and it was plenty rich)
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved

Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.

Serve with rice and a green vegetable