Roasted Potato Fennel Soup

January 7, 2018

Ina Garten 2017       4-6 svgs

  • 2 LBs potatoes (red or yukon) unpeeled & quartered
  • olive oil (2 TB roasting & 2 TB sauté  onions)
  • 2 cloves garlic
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 C (2 yellow onions chopped)
  • 2 C  (~ 2 LBs fennel chopped) remove & save tops, slice in half, remove tough core, slice & chop.
  • 6 C chicken broth (1.5 Quarts)
  • 1/2 C heavy cream

A,  Roast quartered potatoes, toss with 2 Tb oil,  s&p, garlic. spread on baking sheet. Bake  in 400° Oven 30 mins.

B. In stock pot: Sauté chopped onions, & fennel in 2 TBs olive oil. med heat  until translucent, 10 mins.

C. Add roasted potatoes (include scrapings from baking sheet) & chicken broth to B  stock pot (onions & fennel). Cover, bring to boil, then simmer 1 hour.

D. Add 1/2 C cream & let soup cool. Pass through food mill (removes skins) or chop coarsely in food processor or hand held blender.

Top each soup bowl with a few fennel fronds, drizzle with cream.


WSJ Feb 2017, Serves 6

  • 3 Lbs Yukon Gold (peeled) and quartered
  • 1½ C Whole Milk
  • 2 bunches scallions (green onions) finely chopped
  • 6 TB butter
  • 1 tsp salt
  • Bring potatoes in water to boil, reduce to simmer, uncovered 20 Min.
  • Heat MILK until just comes to a simmer. Turn OFF heat, ADD SCALLIONS to milk.
  • Drain cooked potatoes. Return pot, over low heat dry out a minute or so.
  • Use masher or fork until potatoes almost smooth. ADD 4 TB cut BUTTER into potatoes, ADD milk, scallions & add 1 tsp salt. Continue to mash until potatoes are smooth.
  • Transfer to a warmed bowl, make depression in middle, ADD 2 TB remaining BUTTER

Midsummer potato plate

June 16, 2015

Nordstjernan 2015, Serves 4

Prepare potatoes, eggs and herbs on a large plate while potatoes still hot. No dressing, serve with sour cream or creme fraiche and herring.

  • 1 LB potatoes, boiled, cut in half crosswise
  • ½  red onion finely chopped
  • chives (10 g) chopped
  • fresh dill (10g) tear or chop coarsely
  • 2 hard boiled eggs cut into eighths
  • salt & pepper

Cook potatoes in salted water, drain. Place potatoes on plate, top with quartered eggs, sprinkle onions, chives and dill just before serving.


Spanish potato omelette

April 27, 2015

2002 use large non stick pan if possible. Serve as main dish or cut into squares as a starter.

  • 1 LB dutch potatoes, sliced thin
  • 1 onion sliced thin
  • 4 eggs beaten
  • 3 Tb or more of olive oil
  1. heat oil, add potatoes and onions, reduce heat, stir and cook 15 min.
  2. Remove onion/ potatoes from pan, mix with beaten eggs.
  3. add back into pan  with 1-2 TBS oil, cook until set.
  4. turn omelette (use another pan or plate), cook for another minute.

Glazed Corned Beef

February 12, 2012

San Francisco a la Carte. Serves 8-12. Cook time 4 hours.

  • 6-10 lbs corned beef brisket, trimmed of fat.
  • 12 peppercorns lightly crushed
  • 2 bay leaves
  • 1 large onion studded with 8 whole cloves
  • 2 cloves garlic bruised

Place all ingredients in large pot, cover with water, bring to a boil. Lower heat, cover & simmer 2 1/2 to 3 hours until tender. Let meat cool in cooking water, do not drain(save water for cooking vegetables).

Glazing: preheat oven 300°.

  • 3/4 C firmly packed dark brown sugar
  • 1 TB dry mustard
  • 1 Tb cider vinegar

Mix glaze ingredients, transfer meat to roasting pan, coat with glaze. Bake 1 hour.

VEGETABLES – add to pot of water that the beef brisket was cooked in. Potatoes, Carrots, Cabbage.

  • small red potatoes, carrots cut in half (crosswise), simmer until cooked approx 20 minutes. Add quartered cabbage to cook last 10 minutes.


January 27, 2012

  • From “Grill every day” book. Great Argentinian recipe for skirt or flank steak.


  • 2 large cloves garlic
  • 1 tsp pepper flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp sugar
  • 1 C packed flat leaf parsley leaves
  • 1/4 C fresh lemon juice
  • 1/2 C extra virgin olive oil

In a food processor: start with garlic & spices, mince garlic. Add parsley & lemon juice, pulse until chopped. With machine running, add olive oil until blended. Set aside.


  • 2 LBs, trimmed. Rub steaks with mixture  of 2 TB minced garlic & 2 TB olive oil set aside 30 min before grilling. Hot fire, grill 2-3 min per side.  Rest 5 min on cutting board.


  • 1 – 1 1/2 LB flank steak. Rub with mixture 1 TB lemon olive oil 1 TB minced garlic & kosher salt. Hot fire, grill 4 min per side. (Rare internal 130° F.)  Rest 5 min on cutting board.
  • Serve over a bed of arugula leaves with lemon infused olive oil & finishing salt.


  • 12 ounces new potatoes (or small yukon gold or small red) Cover potatoes with 1 inch water, bring to a boil, reduce heat to simmer, partially cover, 20 min. Drain, cool & cut potatoes in half.
  • 1 small sweet onion, cut into paper thin wedges.

mix poatatoes & onions, place steak on top, drizzle chimichurri  over and serve.

Chicken Provencal

January 22, 2012

Williams Sonoma 2003. Preheat oven 400°. Use cast iron Dutch Oven. Serves 4.

  • 1 chicken (3-4 LBs) cut up 8 pcs.
  • 1/4 C flour, season with salt & pepper
  • 1/4 C olive oil

Toss chicken in flour mixture. Heat oil in pot med-hi. Brown chicken 3 min per side in batches. Transfer to large plate.

  • 1 yellow onion (sweet) thinly sliced
  • 1/2 LB cremini mushrooms quartered

Add onions & mushrooms to pot until onions turn golden (about 4 mins). Remove from heat.

  • 2 C dry white wine
  • 1 1/2 TBs chicken demi-glace
  • 3 sprigs fresh thyme

Add wine and demi-glace, turn on heat high, bring to boil, stir occasionally. Return chicken to pot, add thyme. Bring to boil, reduce heat to low, cook 2 min. Transfer pot to oven, bake uncovered 25 min.

  • 1/2 LB Yukon gold potatoes, cut into 1/2 inch pcs.

Add potatoes to chicken pot, stir. Bake  uncovered 35 min more.

  • 1 pint (2 C) cherry tomatoes halved.

Remove pot from oven,  add tomatoes. Stir gently and let stand 5 min.