November 6, 2007

• Friday Food

  For those of you who are Catholic and try to keep the laws of abstinence of Fridays, you know how difficult it can be to make choices of what to eat on Friday.  Especially if you are charged with the food preparation for a family.  Macaroni and cheese just don’t cut it after awhile if you are an adult and watching your waistline.  There is always toasted cheese and tomato soup but if you work hard, like my husband does, that doesn’t stay with you long.  Pancakes and waffles are a welcome choice in this household but mom doesn’t care to be feeding all that sugar to her family so that doesn’t happen too often here.  After talking with another blogger who has the same dilemma I thought that I would post some of my family’s favorites.  Perhaps they will be helpful. (or not!!!!!)

  Cheese and Potato Soup

  2 tbl vegetable oil

  1/2 c chopped celery

  1/2 c chopped carrot

  1/2 c chopped onion

  1/2 tsp dried thyme

  3 tbl all purpost flour

  2 c low-sodium chickem broth (I use Swanson’s in the box)

  2 c milk

  1 10 to 12 ounce russet potato, peeled, diced (I usually double or triple this because we like the potato flavor)

  1 c packed shredded fontina or edam cheese ( the original recipe called for sharp cheddar but I thought that the cheddar over whelmed the flavor of the soup)  about 4 ounces

  hot pepper sauce

  Heat oil in heavy large saucepan over medium heat.  Add celery, carrot, onion and thyme and saute until vegetables begin to soften, about 5 minutes.  Sprinkle flour over and stir 2 minutes.  Gradually whisk in broth, then milk.  Add potato and bring soup to boil.  (If you add more potato you have to add a little more liquid)  Reduce heat and simmer soup until potato is tender, about 20 minutes.  Add cheese 1/3 c at a time, stirring unitl melted and smooth after each addition.  Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle more cheese on top to serve.    Serves 4

   

  Pasta E Fagioli

  4 tbl olive oil

  2 garlic cloves, minced

  1 16-ounce can Italian plum tomatoes, chopped

  1/2 tsp dried basil, crumbled

  1/4 tsp dried oregano, crumbled

  1 15-ounce can cannellini beans, rinsed and drained

  3 med. carrots sliced thinly

  2-3 c chicken broth

  salt and pepper 

  1/2 pkg dittalini pasta

  grated parmesan cheese

  Heat olive oil in heavy large saucepan over medium heat.  Add garlic and saute until brown, about 2 minutes.  Stir in carrots and tomatoes and cook 5 minutes.  Add basil and oregano, simmer about 15min. breaking up tomatoes with back of spoon.  Add chicken broth and pasta.  Simmer, stirring occasionally until pasta is cooked al dente.  Add beans and cook until heated through, about 5 minutes.  Salt and pepper to taste.  Serve, passing Parmesan separately.  Serves 4.

   

  Potato-Leek Soup with Cheese

  1/4 c (1/2 stick) butter

  1 large leek (white and pale green parts only) thinly sliced

  1 large garlic clove, minced

  4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2 inch pieces

  2 large carrots, peeled, cut into 1/2-inch pieces

  4 c low-salt chicken broth

  2 tbl chopped fresh dill or 1 tbl dried

  3/4 c milk

  4 ounces cream cheese

  1 c grated sharp cheddar cheese (about 3 ounces)

  Additional grated sharp cheddar cheese (optional)

  Melt butter in heavy large pot over medium heat.  Add leek and garlic; saute until tender but not brown, about 4 minutes.  Add potatoes and carrots; saute 5 minutes longer.  Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes.  Remove from heat.

  Add milk to soup.  Transfer half of soup to blender.  Add cream cheese and blend until smooth.  Return soup to pot.  Add 1 cup grated sharp cheddar cheese and stir over low heat until melted.  Season soup to taste with salt and pepper.  (Can be made 1 day ahead.  Chill. Bring to simmer before serving.) Transfer to large serving bowl.  Garnish soup with additional grated sharp cheddar cheese, if desired.

   

  Alfredo Sauce

  Gather together the following ingredients beside the stove.  1 stick unsalted butter, 3/4 c all purpose flour, 1 pint heavy cream, 3 c milk, kosher salt, freshly grated black pepper, approximately 1/2 tsp freshly grated nutmeg, 1 1/2c freshly grated parmesan cheese, 3 cloves garlic, peeled and minced, a large non-stick skillet, balloon whisk, several spoons for tasting the sauce while you are making it.  Finally, thaw however much cooked shrimp you want to use and remove the tales.

  Melt the butter the skillet on medium heat, saute the garlic until soft but not brown.  Don’t let the butter get brown either.  Immediately whisk in the flour until you make a paste.  Whisk for about a minute more.  Then whisk in the heavy cream until the lumps are gone.  Immediately whisk in the milk.  Keep the heat at med.  If you boil the cream it will turn bitter.  Keep whisking until it starts to slightly thicken.  Add the nutmeg and kosher salt .  Add a few grinds of pepper.  Finally whisk in the cheese a little at a time letting each previous additon melt before you add more.  Add some kosher salt and taste with one of the spoons until it tastes mild and creamy but not salty.  You should barely taste the nutmeg.  Add the shrimp 5 minutes before serving.  Serve over pasta with a salad.

  This sauce can be made up until the additon of the cheese and then it is very versatile.  You can add cheddar cheese and make mac and cheese.  You can use chicken broth instead of the milk and add other types of cheese and make different types of sauces for use on pasta, potatoes, rice, over chicken.  Your imagination is the limit.

   

  I make this sauce with seriously sharp cheddar cheese and taco sauce.  Mix some salsa in with the pasta and we have Southwestern Mac and Cheese for a change on Friday.

  I hope this is helpful.

  • 8:11 pm
  • 3 Comments