I have been chastised for not posting the recipes for my dinner last night. In an effort to appease Jamie and any others, I hereby give you the keys to my delightful dinner.
Maple Cream Sweet Potato SoupIngredients1/2 cup dark maple syrup
1 cup heavy cream
1 cinnamon stick
3 pounds sweet potatoes, peeled and cut into large chunks
2 carrots, peeled and cut into chunks
1 medium onion, halved
4 ribs celery, halved
1 bay leaf
Salt
3 to 4 cups chicken stock, divided (use vegetable stock to make this vegetarian)
1 cup apple cider
A few grates fresh nutmeg
1 tablespoon fresh thyme leaves, removed from stems
A few pinches cayenne pepper
Ground black pepper
PreparationPlace a small pot over medium heat with the syrup, heavy cream and cinnamon stick. Bring the liquid up to a bubble then reduce the heat to low and simmer until thickened and reduced, about 15 minutes.
Place the sweet potatoes, carrots, onion, celery and bay leaf into a medium-size stockpot and cover them with cold water. Season with salt and place over medium-high heat, bringing the liquid to a bubble. Reduce the heat to medium and cook the potatoes until tender, 15-18 minutes.
Drain the cooked potatoes and discard the onion, celery and bay leaf. Transfer the potatoes and carrots to a food processor, add a splash of chicken stock and puree until smooth, adding more stock as needed to keep things moving.
Return the pureed veggies to the pot they were cooked in and add the cider, remaining stock (add as little or as much as you like to get the consistency you want), nutmeg, thyme, cayenne and some more salt and pepper. Simmer the soup until heated through and thickened slightly, 3-4 minutes. Stir the reduced maple cream into the soup and serve.
From
RR.Griddled Cheddar-Apple DippersIngredients4 tablespoons butter
8 slices whole wheat sandwich bread
8 to 12 slices cheddar cheese, white or yellow
2 firm apples, such as Gala, Golden Delicious or Honeycrisp, cored and thinly sliced
PreparationPlace a large skillet over medium-high heat with 2 tablespoons of butter. Spread remaining butter on 4 slices of bread.
Lay the remaining slices of unbuttered bread down into the skillet and pile them up with 2 or 3 slices of cheese and a handful of sliced apples each.
Cap off each sandwich with a slice of buttered bread, butter side up. Cook the sammies until golden brown on the bottom, then flip and continue cooking until both sides are golden brown and the cheese has melted, 3-4 minutes per side.
Cut the finished sammies into sticks.
Also from
RR.Man that was a good meal. It far surpassed my Red Robin burger tonight, and I didn't feel overfull and almost ill after eating it. ;)
