Tag Potato

Spend a Night In with this Halloween Recipe: Potato, Bacon and Roquefort Soufflé

Even on the spookiest of holidays, there’s nothing scarier than the nervous anticipation in watching and waiting to see if your soufflé will rise or collapse. But have no fear, the video below will help you perfect your yolk separation skills. Once your taste buds experience this divine Potato, Bacon and Roquefort Soufflé, you’ll want to whip it up for family and friends at every holiday get-together! Really, you just can’t go wrong with the comforting blend of bacon, potatoes and blue cheese — the perfect holiday comfort food!

So if you’re staying in for the night, then try this recipe, back away from the oven window, and relax (as much as you can) with a scary movie.

If you’re in the mood for something sweeter, don’t forget about one of the last treats we blogged about: Cheesecake Trifle with Salted Caramel Sauce and Nut Crumble

Happy Halloween!

Potato, Bacon and Roquefort Soufflés

2 ½ pounds large Russet potatoes, peeled and sliced
1 Tablespoon kosher salt
3 ounces bacon, about 3 slices
1 cup heavy cream
5 ounces unsalted butter, divided
4 ½ ounces grated parmesan, about 1 cup, divided
6 eggs, separated
3 ounces Roquefort, crumbled
1 Tablespoon fresh thyme leaves, chopped
1 bunches fresh chives, chopped
1/4 teaspoon freshly ground black pepper
Hand mixer
Foil or ceramic ramekins

Start Cooking Potatoes: Add the sliced potatoes and salt to a large stock pot of water. Bring to a boil over high heat and cook until completely tender, about 15 minutes. Drain into a colander.

Cook Bacon: Preheat the oven to 400O F. Place bacon on a cooling rack then place onto a parchment lined sheet pan. Cook until crisp, about 12 minutes and let cool. Once cool, chop into 1/4” bits and transfer to a small bowl. Set aside.

Mash Potatoes: Using a food mill or ricer, mash the warm potatoes into a large bowl. Heat the cream and 4 ounces of butter in a sauce pan. When hot, pour over the mashed potatoes and stir to combine.

Prepare Ramekins: Grate the parmesan cheese. Place 3/4 cup of the cheese into the bowl of mashed potatoes. Butter the ramekins with the remaining butter. Dust the sides of the ramekins with the remaining grated parmesan cheese. Tap out the excess into the bowl of mashed potatoes. Place dusted ramekins onto a parchment lined sheet pan.

Separate and Beat Eggs: Separate eggs and place yolks into medium bowl and whites into a large bowl. Remove a 1/4 cup of yolks (about 2) and stir into the potatoes and give the remaining 4 yolks to the dessert team. Whip the egg whites with a hand mixer to soft peaks and set aside.

Make Soufflé Base: To the bowl of potatoes, mix in Roquefort, chopped bacon, thyme and chopped chives and pepper. Mix well.

Finish Soufflé: Gently fold 1/3 of the whipped egg whites into the mashed potato mixture. When incorporated, fold in the remaining egg white. Taste and add some salt if necessary. Fill each ramekin evenly and bake until golden and puffed, about 20 minutes. Let cool slightly and unmold soufflés onto dinner plate.

Makes about 12 Soufflés

Recipe created by Parties That Cook® | www.PartiesThatCook.com.

Parties That Cook’s New Year’s Day Recipe: Brothy Lacinato Kale and Potato Soup with Tasso Ham

First things first: Happy New Year!
Now that we’ve taken care of business, what are your resolutions for the new year? Eating healthy? Losing weight?? Cooking more?! Hosting more dinner parties!?! I’m going to let you in on a little secret: The recipe below does all of the above! No, this isn’t your average infomercial message — and frankly, I’m a little insulted by your asking. We just want you to accomplish your goals this year, whatever they may be. This healthy, hearty, delicious, easy to prepare, Brothy Kale Soup* is the dish to kick-off 2013. Trust us.

*as not seen on TV

Brothy Lacinato Kale and Potato Soup with Tasso Ham
This recipe can be found in our Soups, Salads & Pastas section!

1 large yellow onion, thinly sliced
6 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil + 2 Tablespoons, divided
1/2 pound lacinato kale, about 1/2 bunch
1 pound small waxy potatoes, such as Yukon Gold
1 Tablespoon kosher salt, divided
1/8 teaspoon freshly ground black pepper
2 oz piece of Parmigiano Reggiano with rind
6 cups low-sodium vegetable broth, hot
1/2 pound Tasso ham, cut into 1/4 inch dice

Herb Puree Garnish:
1 garlic clove, peeled and minced
1/3 cup (fully-packed) fresh parsley leaves, roughly chopped
1/8 cup (fully packed) fresh oregano leaves, roughly chopped
10 basil leaves, roughly chopped
1/2 lemon, zested
1/2 lemon, juiced
1/2 teaspoon kosher salt
Pinch of ground black pepper
1/3 cup olive oil

Prepare Aromatics: Cut both ends off of the onion and cut onion in half. Peel away the papery skin and discard. Thinly slice the onion into long pieces. Peel the garlic cloves and thinly slice as well. Heat ¼ cup of olive oil in a Dutch oven or large soup pot until shimmering. Add the onion and 1/2 teaspoon salt and cook until soft and beginning to brown, 10-12 minutes. Add garlic and cook until fragrant, 1-2 minutes more.

Cut Kale and Potatoes: Using a sharp knife, cut the stems off of the kale. Stack the leaves of kale on top of each other, roll then cut into 1/4-inch strips. Cut the potatoes into ½ inch dice. Add the kale and potatoes to the pot with remaining 2 ½ teaspoons of salt and the black pepper. Sauté vegetables for about 5 minutes more.

Simmer Soup: Add the hot stock to the pot and bring to a boil then reduce heat to a simmer. Cut the rind off of the Parmigiano Reggiano and add just the rind to the soup. Reserve the rest of the cheese for garnish. Simmer until the kale and potatoes are tender, about 20 minutes.

Sauté Tasso: Cut the tasso into ¼ inch dice. Heat 2 tablespoons olive oil in a medium sauté pan. When hot, lightly sauté the tasso until it starts to get crispy on the edges. Do not add into the soup. Set aside until service.

Puree Garnish: Add everything to the bowl of a food processor or blender and process until smooth. Taste, adjust seasoning if necessary. Pour into a small bowl and set aside.

Serve: Lay out all of the soup bowls onto a clean work surface. Ladle the soup into bowls. Top the soup with a spoonful of the herb puree. Divide the tasso among the bowls (omit from vegetarian bowls). With a rasp, grate some parmigiano reggiano on top. Wipe rim and serve immediately.

One batch serves 8. While this recipe might make enough to share, delicious flavors might have you fighting feelings of selfishness.

Recipe created by Parties That Cook® | www.PartiesThatCook.com