Creamy Potato Soup - Minestra di patate cremosa (Serves 8)

Winner of our Star for the last day of February. We both agreed that while it was a close contest between this dish and the main course, this one just nudged the competition.

We used it as an appetizer but serve a larger portion and it’s a full meal. Silky in texture and complex in flavor. This one is a keeper.

- Chez

· 2 large leeks, thinly sliced (use twice as much of the white parts as the green parts)
· 6 medium potatoes, diced
· 4 cups chicken broth
· 1 tsp salt
· 1 cup sour cream
· 2 cups milk
· 1/3 cup white vinegar
· 2 tbsp chives
· Kosher salt
· Fresh black pepper-garnish
· 1 tbsp chives-garnish

1. In a large saucepan, combine leeks, potatoes, chicken broth and salt. Bring to a boil.
2. Reduce heat and simmer for 15 minutes or until the potatoes are tender. Puree the mixture in a blender or food processor or with a stick blender.
3. Return to the saucepan and stir in the sour cream, milk, vinegar and chives. Salt to taste.
4. Heat gently and serve with hearty bread.
5. Garnish with chopped chives and fresh ground pepper or for ‘extra man-points’ garnish with bacon.

Shrimp 'n' Grits (serves 4)

This dish is a true Southern delight, Chez' riff on Louisiana-style spicy shrimp combined with cheesy grits.

It's amazing how easy this is to whip up. Make it for your family, and they'll swear you spent all day tied to the stove, Mon Ami!

GRITS

• 1 1/2 cups milk
• 1/4 teaspoon salt
• 1 cups old-fashioned grits
• 1 1/2 cups grated cheddar cheese

SHRIMP

• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 1 medium green bell pepper, seeded and chopped
• 1 medium onion, chopped
• 2 jalapeño peppers, seeded and finely chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons salt
• Freshly ground black pepper to taste
• 1 1/2 cups heavy cream
• 1 14 1/2 ounce cans diced tomatoes
• 1 pound large shrimp, peeled and deveined
• Tabasco or other hot sauce to taste
• Grated Parmesan cheese, for garnish
• 2 tablespoons chopped fresh parsley, for garnish

1. To make the grits: Combine 2 cups of water, the milk, and salt in a large saucepan over medium-high heat. Bring the mixture to a boil and slowly whisk in the grits. Reduce the heat to medium-low. Cover the saucepan and simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in the cheddar cheese. Cover and keep warm over a low heat.
2. To make the shrimp: Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, until the mixture is golden, about 5 minutes. Add the bell peppers, onions, jalapeños, garlic, 1/2 teaspoon of the salt, and pepper. Cook until the vegetables are softened, about 5 minutes.
3. Slowly whisk in the cream. Once the cream is fully incorporated, slowly whisk in the tomatoes and 1/4 cup of water. Stir in the shrimp and cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.
4. Season the shrimp with the remaining 1 teaspoon salt, pepper, and Tabasco. Serve the shrimp over the grits and garnish with the Parmesan cheese and parsley.

Coconut Cilantro Rice (serves 10)

Valentine’s Day…
A day of love and we both loved this dish. I had expected it to be too sweet and too ‘cilantro’, but I was pleasantly wrong on both counts. Give this one a try; it makes a fine side dish for any meal.


Ingredients

• 3 cups basmati rice (20 ounces)
• 3/4 cup sweetened flaked coconut
• 1 tablespoon finely chopped peeled fresh ginger
• 1 tablespoon finely chopped fresh jalapeño including seeds
• 3 tablespoons vegetable oil
• 4 cups water
• 1 teaspoon salt
• 2 cups packed fresh cilantro sprigs
• 4 scallions, chopped (1 cup)
  

Preparation

1. Put oven rack in middle position and preheat oven to 350°F.
2. Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, and then drain well in a sieve.
3. Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
4. Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until jalapeño is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes (rice will stick so keep stirring it off the bottom of the pan).
5. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
6. Remove from heat and let stand, covered, 5 minutes.
7. Fluff rice with a fork and transfer to a large bowl.
8. While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
9. Add cilantro mixture to cooked rice and stir gently until combined well.
10. Plate and serve warm.
    

Chive and Pine Nut Dip with Sourdough Toasts

Here is an appetizer that is Super easy to make and Super tasty too...


This one won Star Status on Superbowl Sunday and helped us survive through the halftime show and The Who.

Here is an excellent addition to any dining experience and one worthy of a try.


- Chez


Ingredients

• 3/4 cup coarsely chopped fresh chives plus 2 tablespoons finely chopped fresh chives (2 to 3 bunches)
• 1/4 cup vegetable oil
• 3/8 teaspoon salt
• 1 (12-inch-long) sourdough baguette, sliced diagonally 1/8 inch thick
• 1/4 cup pine nuts (1 oz)
• 2/3 cup mascarpone (4 3/4 oz) at room temperature
• 2 tablespoons cream cheese at room temperature

Preparation

1. Purée 3/4 cup chives with oil and 1/8 teaspoon salt in a blender until smooth, then chill 1 hour.
2. While chive oil stands, put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
3. Divide bread slices between 2 baking sheets and toast, switching position of sheets halfway through toasting, until golden, 8 to 10 minutes. Leave oven on.
4. Toast pine nuts in a shallow baking pan in lower third of oven, shaking pan occasionally, until pale golden, 4 to 5 minutes. Cool, then coarsely chop.
5. Pour chive oil through a fine-mesh sieve into a small bowl, pressing on and then discarding solids. Stir in pine nuts and remaining 2 tablespoons chives.
6. Whisk together mascarpone, cream cheese, and remaining 1/4 teaspoon salt in a bowl until smooth. Fold in chive oil with pine nuts until cream is streaked (do not mix in thoroughly).
7. Transfer dip to a shallow bowl and serve with toasts.

Cooks' note: Dip can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving (this will take about 30 minutes).