It's Thanksgiving Week.
I'm thankful for the love of my family, my health, my sense of humor, and my career. I'm thankful for blue skies, the strains of a good saxophone, the trill of a bird, the warm fur of a contented pet.
What are you thankful for?
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| Daryl Wood Gerber |
Thanksgiving is all about the gathering of family and/or friends. I love the celebration, despite the "big" meal and the heavy feeling the next day if I overate. Why? Because the day is about love, laughter, and the sharing of good times. It's not about gifts. There's no hidden agenda. The football and specials on TV aren't bad, either. Now, if we only had a hummable Thanksgiving song! [I guess America, the Beautiful works. "Oh, Beautiful for spacious skies..." I mentioned this in the first CHEESE SHOP MYSTERY, but this happens to be one of Charlotte's favorite songs. Amber waves of grain...just like her hometown in Ohio.]
There's almost nothing as yummy as soup to start off a Thanksgiving meal. I like a salad during the summer, but as the days grow cooler. I love potato soup. So easy to mash those potatoes. Add cream.
Add Parmesan cheese and bacon, and this is like a taste of Nirvana.
POTATO BACON PARMESAN SOUP
[serves 6)
Ingredients:
2 pounds large Yukon
Gold potatoes (about 4)
6 strips bacon
1 yellow onion, chopped
1 tablespoon butter
1 cup half-and-half
2 cups 2% milk
¾ cup freshly grated
Parmesan cheese
2 teaspoons salt
1 tablespoon of salt
(for boiling water)
1 teaspoon ground black
pepper
1 teaspoon white pepper
extra Parmesan for
garnish
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Directions:
Bring a large pot of water to a boil with 1
tablespoon salt. While water is heating, cut the potatoes into quarters.
Add cut potatoes to boiling water and bring to a
boil. Cook for 20-25 minutes until
tender. [A fork should slide easily in
and out.] Drain well. Return the
potatoes to the pot and cover, heat off.
Meanwhile, chop onions and saute in butter on low
for about 10 minutes.
Also cook the bacon to crispy, let cool on paper
towels. Break into pieces. Tip: I use scissors to get the bigger pieces
chopped. Set aside. (Reserve 2 full slices, in pieces, for the garnish)
In a small saucepan over medium heat, warm the
half-and-half and Parmesan cheese until it simmers. Add the bacon (less the reserved portion).
With a handheld mixer, beat the hot potatoes in
the pot until they are broken up. [You
can also use a masher.] Slowly add the
cream, salt, pepper, then beat until smooth.
[Note, right at this moment,
you have fabulous mashed potatoes. You
can skip the next step--adding milk—and serve as a side dish.]
Now, proceeding to make the soup. Add the 2 cups of milk. If the potato soup
needs to be reheated, cover and cook gently over low heat until warm.
[A few minutes.] Pour into 6 serving bowls and sprinkle with extra
Parmesan cheese and bacon. Serve hot.
I hope this makes it onto your Thanksgiving menu. What are you serving, by the way? Have you thought about it? |
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The 4th in A Cheese Shop Mystery series:
TO BRIE OR NOT TO BRIE
coming February 2013.
You can pre-order the book HERE.
Click this link to see the book trailer.
Click this link to read an excerpt.
coming February 2013.
You can pre-order the book HERE.
Click this link to see the book trailer.
Click this link to read an excerpt.
And if you haven't done so, sign up for the mailing list
so you can learn about upcoming events, releases, and contests!
Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY
debuts July 2013
Say cheese!
Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY
debuts July 2013
"She" doesn't say all the same things "Avery" does. Promise.
Say cheese!
***********
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