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  • Osso Buco
  • Osso Buco  
    By: Amy Augustyniak
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Recipe Reviews 11 reviews
Baked Potato Soup I
I love a good baked potato soup recipe, but this isn't quite it. First, you don't need even half of all that bacon, margarine or milk. And let's face it, this particular potato soup recipe has the word "baked" in the title. So bake those potatoes, cool them and start making soup later in the day. When I bake the potatoes, I also bake some leeks, halved lengthwise, one whole leek for every large potato. Then everything cools while I make a very thin bechamel sauce out of milk and chicken broth in equal parts (2 cups liquid to every large baker), a little bacon grease and flour, and some cheddar cheese. You're looking for just a hint of cheese flavor, not a lot. Then I liquify the baked leeks and half the (peeled) potatoes with a hand blender, stir in the cubed baked potatoes (with some skin) and then start playing with the other flavors we all love about a baked potato. Chives, bacon bits, green onions, sour cream or Greek yogurt, depending on your preference. This version really comes together at the end, when you add the "stuff". Tasting for salt is a must at this point. But the base flavor should echo a baked potato, and you can't imitate that by boiling them. If you want a good, quick potato soup, then yes, boil away, this recipe will please you. But if you are looking for the flavor of a baked potato, you have to actually bake the potatoes. It's not a huge extra step, it just requires a bit of thinking ahead. You'll be glad you went to the bother.

2 users found this review helpful
Reviewed On: Jul. 7, 2014
Cream Cheese Basil Summer Squash
Squash for squash haters! A friend gave me a huge bag of crookneck squash from her garden; although normally I wouldn't touch the stuff I didn't want to hurt her feelings, so I started looking for a recipe I might enjoy. This recipe is made for those of you who, like me, can't stand yellow squash, but only of you get the texture right. I decided to forgo the microwave and I made this in a frying pan. I started with a small chopped onion and doubled the garlic. I sautéed it all in butter until crisp-tender, then added the cheese. There is no need to drain. Like others recommended, I cut the cream cheese in half and used at least 2 TBLS fresh basil, added right at the end. I absolutely loved it! Everyone at the table did. The dish pairs especially well with grilled chicken, and is just as good the second day...if you have any left.

0 users found this review helpful
Reviewed On: Jul. 5, 2014
Clam Bake
I've made this several times, and while the basic recipe is outstanding, you just can't help but tweak it to preference and what's available. My favorite version uses deveined jumbo shrimp, big scallops, small lobster tails, mussels and/or clams and large cubes of cod that have been tossed with olive oil, a little lemon pepper and a dollop of Dijon mustard. I layer the bottom of the pot with corn husks (for protection) then new potatoes, corn chunks, a quartered onion, and a halved, whole bulb of garlic. I add the chicken broth and about a cup of Pinot blanc and bring to a simmer. Once that's going, I layer on the seafood and a link of sausage cut into 2" pieces. Sprinkle liberally with Old Bay Seasoning, some salt and chunks of butter. Since I have a bay tree, I tuck in some sprigs of bay leaf with a quartered lemon. I top all that with a banana leaf that's been cut to fit the pot. Then I seal the pot with aluminum foil and a lid and simmer until the potatoes are tender (about 30 min). I love this. Love it. Perfect tailgate food.

1 user found this review helpful
Reviewed On: May 24, 2014

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