What's Cooking?

[Johnsfolly]

5 hours ago, kjackson said:

Teal have to be the best-tasting ducks out there.  

They are one of my favorites if the duck species that I have eaten so far😁

[rps]

Real, homemade chicken stock with chicken, onion, celery, bell pepper, carrot, and spinach. The lovely wife made biscuits.

[BilletHead]

4 hours ago, rps said:

Real, homemade chicken stock with chicken, onion, celery, bell pepper, carrot, and spinach. The lovely wife made biscuits.

           Looks like good gut healing food.

[rps]

4 hours ago, BilletHead said:

           Looks like good gut healing food.

That was what I was thinking.

 

[Ketchup]

Meatloaf sammich for breakfast on my way to TR to prefish for tournament tomorrow. One of my absolute favorite meals is meatloaf with mashed taters, corn, broccoli and garlic bread. 

[Terrierman]

I've never made potato leek soup until today.  Going to be an adventure in gastronomy at supper time.  A grilled cheese will be the side.  Here is the recipe.  I'm at the sautee leeks and garlic stage.  Kitchen smells pretty good.

A French classic, this creamy potato leek soup is quick, easy, and comforting.

Servings: 6

Prep Time: 25 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour 5 Minutes

INGREDIENTS

• 3 tablespoons unsalted butter
• 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
• 3 cloves garlic, peeled and smashed
• 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
• 7 cups chicken or vegetable broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup heavy cream
• Chives, finely chopped, for serving

INSTRUCTIONS

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

[Terrierman]

^^ Even without the cream, it's really good.

[Ketchup]

Those making soups/chili this weekend with the cold temps, if you have an extra chair let me know. Or if you deliver to a blind, that would be appreciated as well. 

[fishinwrench]

48 minutes ago, Ketchup said:

Those making soups/chili this weekend with the cold temps, if you have an extra chair let me know. Or if you deliver to a blind, that would be appreciated as well. 

Tater soup w/ lil'smokies & grilled cheese.   No delivery, but plenty of chairs. 😋

[Johnsfolly]

@Terrierman my better half made a similar cream of leek soup this week. Was great with some crusty bread.

Tonight she used her instapot to make baby back ribs with smashed roasted red potatoes.