cheap eats - National Soup Month edition

Baby, It's Cold Outside ...

What better month than January to shine the spotlight on soup? Cold blustery days that chill us to the bone, seemingly never-ending snow, and days that grow dark too soon.

A hot pot of soup is just the remedy for all of that. A Lonesome Road favorite is potato leek soup with bacon - it's simple and satisfying, and relatively inexpensive. In this version, I've pureed the soup ingredients without the addition of milk or cream, using the potato cooking water to do some of the thickening (and also adding vitamins that you would have just tossed down the drain). This soup is also a great way to use up a big bag of potatoes that are all looking at you with the beginnings of little eyes everywhere. By all means do not use rotten potatoes! But while peeling potatoes for this soup, just trim off the eyes and save money by not tossing out half a bag of potatoes when they all at once become past their prime.

When I created this soup I was lucky enough to find leeks on sale - a bundle of three for just over two dollars; other than the leeks this recipe is very cost-effective (although I like to splurge on center-cut bacon, a much better deal for the money spent).

The recipe makes quite a bit of soup; you will have enough for a nice light supper and for some nice warming leftover lunches as well, saving you even more money.

Ingredients:

• 10 to 12 medium to medium-small russet potatoes, peeled and cut in quarters
• 3 medium leeks, white and part of light green, rinsed thoroughly and sliced
• 1 small onion, chopped
• 4 to 5 cups chicken or vegetable broth (depends on how thick you like your soup)
• 1/2 teaspoon dried thyme
• salt and freshly ground black pepper to taste
• 10 slices center-cut bacon, chopped
• 1 cup flat-leaf parsley, chopped

Cook chopped bacon in a large soup pot until thoroughly cooked. While bacon is cooking, peel and quarter the potatoes and boil them in 4 cups of water until tender (about 10 to 15 minutes).

When bacon has cooked completely, remove with a slotted spoon to a plate with paper towels to drain thoroughly and reserve.

Pour off all but 1 tablespoon of the bacon fat in the soup pot. If potatoes have finished cooking by now, set them aside; do not drain. Saute chopped leeks and onion in the bacon fat until translucent. Add potatoes and their cooking water (which should be partly evaporated). Add 4 cups of broth and thyme, and continue cooking mixture together for another 30 minutes.
Puree mixture in a blender or food processor then return to the soup pot. If you prefer a thinner soup, add more broth. Stir to combine then add crumbled bacon (reserve some as a garnish for the soup) and flat-leaf parsley. Simmer together another 20 to 30 minutes and serve, garnished with more cooked bacon crumbles.

For something a little different, try using Yukon Gold potatoes. Their buttery yellow color will produce a very pretty soup with a slightly different flavor. Of course, if you have leftover ham, substitute that for the bacon if you like but you will need to saute the leek/onion mixture in a bit of butter. A sprinkling of cheese or chopped chives also makes a nice garnish, and if you like, chopped green chiles are also an ingredient to consider.

take time to smell... the potatoes!

Love cooking but hate being stuck in the kitchen while all the fun is going on elsewhere? Eliminate some of those last-minute details by preparing dishes ahead of time.

Make-Ahead Mashed Potato Casserole

is the perfect accompaniment to nearly any "roast beast," from beef tenderloin to ham to turkey or whatever else rocks your holiday table!

The potatoes can be prepared a day in advance and reheated, eliminating the frenzy of draining, mashing and presenting mashed potatoes at the last minute. Let come to room temperature before placing in the oven, cover and allow about 15 to 20 minutes in a 350 degree Fahrenheit oven for thorough heating.

And yes... you can add cheese to the mashed potato mixture, and even sprinkle some atop the casserole itself. Oh yeaaaaaaaaaaaahh! For something a little different, try this recipe with Yukon Gold potatoes. You'll love the flavor, texture and color. Or use plain salt and substitute half of the cream cheese with a flavored variety, like chive and onion.

Have your holiday your way, and make time to enjoy it!

Ingredients:

• 12 medium-sized russet potatoes, peeled and cubed
• 1/2 teaspoon onion salt (or use a bit more plain salt to taste if you prefer)
• 4 tablespoons butter
• 1 8-ounce package cream cheese, cubed and softened
• 1 cup sour cream
• 1/4 cup milk or more as needed
• salt and freshly ground pepper to taste

Butter a 13 inch x 9 inch baking dish and set aside. Preheat oven to 350 degrees Fahrenheit.

In a large saucepan boil potato cubes until tender, about 15 minutes (but check to be sure). Drain and mash potatoes then add onion salt, butter, cream cheese, sour cream, and salt and pepper. Beat together with a spoon or use a hand-held mixer. Add enough milk for a smooth consistency.

Spread mixture in the buttered baking dish, sprinkle with a bit of paprika if you like, and cover with aluminum foil. Bake in a 350 degree Fahrenheit oven for 45 minutes if re-heating the next day; if serving the same day, bake for 1 hour.

Makes 10 to 12 servings.

cheap eats - thrifty side dishes edition

Penny-Pinching Potatoes ~

Potatoes Lyonnaise

What a beautiful name for a dish that is so easy, so inexpensive and so incredibly delicious. How can you go wrong with potatoes, onions, and garlic in butter? Plus, it's a dish that's not only pleasing to tastebuds but to your wallet as well.

"Lyonnaise" typically describes a dish prepared with onions, specifically fried onions, but also refers to the cuisine of Lyon, France. Lyon is also well-known for its high-quality pork products and of course, for Beaujolais Nouveau (among other wines).

But for now, the Lonesome Road Studio Kitchen is swooning over Lyonnaise Potatoes, a perfect side dish with roasted meats, something warm and cozy during chilly nights. Try leftovers combined in a frittata - just incredible!

The Ingredients:

• 8 russet potatoes, peeled and cut in half lengthwise, then cut into 1/2 inch slices
• 2 tablespoon olive oil
• 2 large onions, thinly sliced
• 2 cloves garlic, chopped
• 6 tablespoons butter
• salt and pepper
  Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius).
  Place russet potatoes in a pot of water; bring to a boil and boil 2 minutes.
  Drain, quickly rinse with cold water and set aside.
  Heat olive oil in an ovenproof pan over medium-high heat. Add onion slices and saute until slightly browned. (It may seem like a lot of onions, but they will cook down and become absolutely delicious!) Add garlic and saute about 10 minutes more, until onions caramelize. Transfer onions and garlic to a bowl.

Can't you just smell those onions cooking?

Melt butter in bottom of pan, scraping up browned bits. Add potatoes and onions and stir gently to combine wih butter. Season to taste with salt and pepper. Bake in preheated 400 degree Fahrenheit oven for about 25 to 30 minutes or until potatoes are tender and lightly browned on top; you can also raise the oven temperature for a bit to brown the potatoes more, or broil very briefly.

Serves 6.

one potato, two potato - new potato!

A simple and delicious salad...

what better way to enjoy spring's special produce?

The gorgeous little potatoes and fresh onions above were later transformed into one of the best potato salads I have ever tasted, Garlicky Potato Salad.

This vinaigrette-style potato salad is the perfect accompaniment to grilled foods and keeps well for picnics and other outdoor events.

Using 1-1/2 pounds of potatoes, I started out by cutting the small potatoes in half (in quarters in some cases) and cooked them for about 10 minutes. And yes, the blue potatoes retain their unusual color! The vinaigrette is easy to whip up while the potatoes are cooking, then drain and toss the warm potatoes with the dressing so they can soak up all that luscious garlicky flavor.

For the vinaigrette, combine:

• 1 to 3 small cloves of garlic, minced (I used 1 small clove, but use more if you adore garlic!)
• 3 large green onions, white part and a bit of green, minced
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar (I used a white balsamic vinegar so the colors of the potatoes would remain true)
• 2 teaspoons fresh rosemary (or 1 teaspoon dried), minced
• Salt and freshly ground black pepper to taste

That's it - it's that simple! Chill the salad for a bit, and allow to warm up to room temperature slightly before serving. This serves approximately 6.

sunday dinner redux - love on a plate with a twist 5 - greek-inspired stuffed potatoes

Inspired by traditional Greek flavors, I created these stuffed potatoes just for something new and different.
If you haven't yet tried Greek yogurt - do! Typically made of sheep's milk (but cow's milk varieties exist also) it has a wonderful texture and flavor, and is often slightly higher in protein. The same goes for Kasseri cheese; if you absolutely can't find it in your local stores, then Parmesan will make an acceptable substitute. But do try to find the Kasseri; this is the cheese used in the famous Greek dish saganaki and is also a sheep's milk-based product. It has a pungent aroma and is absolutely delicious.

For two LARGE russet potatoes, bake at 450 degrees fahrenheit (232 celsius) for about an hour or until sides can be squeezed. Twenty minutes before the potatoes are done baking, place one large clove of unpeeled garlic in a small baking dish (like a custard cup or even a small foil pan). Add a small amount of water, cover tightly, and place in the oven to bake along with the potatoes. At the end of the potatoes' baking time, also remove the baked garlic clove from the oven and set aside to cool.

In the meantime, scoop out the insides of the potatoes into a bowl; mash them a bit and squeeze out the soft baked garlic clove from its peel; discard the peel. Mash the garlic in with the potato and add:

1 tablespoon butter

3 teaspoons plain Greek yogurt

3 teaspoons crumbled Feta cheese

4 teaspoons grated Kasseri cheese

1/4 teaspoon dried oregano (or fresh oregano, even better!)

salt and pepper to taste (taste carefully first - the Feta and Kasseri cheeses are salty)

Combine all ingredients and spoon back into the baked potato shells. Top with more grated Kasseri cheese, place back in oven for 15 minutes or so until cheese topping is melted. You may also broil for a moment to brown the cheese topping even more.

These potatoes are delicious with roast lamb or chicken, and also make a hearty vegetarian main dish.

Serves 2.