A Simple Swiss Onion Pie

From the kitchen of One Perfect Bite...I first featured this recipe in 2009 and I thought it was time to share it with those of you who did not follow us back then. It certainly is worthy of an encore performance. I've made this tart for close to for 50 years and while I've tried others - including my beloved Julia's quiche Lorraine - this one always calls me home. It's simple to make and as close to fool-proof as a custard can be. The original recipe, which first appeared in Better Homes and Gardens magazine, appealed to me because it used a crumb crust. At some point I substituted a buttery pie crust for the crumbs and that added another dimension to an already delicious entree. We like this so well that I've developed another version of the pie that uses smoked salmon instead of bacon and over the years I've experimented with various types of cheese, including some combinations that make a lovely Southwestern-style tart. This makes a great entree for lunch or a light supper. It can also be cut into squares and served with cocktails. I hope you'll try this.

Lidia Bastianich's Capellini Capricciosi

From the kitchen of One Perfect Bite...This hearty pasta comes from Lidia Bastianich whose unlikely history is the "stuff dreams are made on." Beating incredible odds, this Yugoslavian refugee become a respected restaurateur, chef and cooking instructor; her specialty - Italian food. Her programs air on PBS and, while she's not an entertainer, Lidia is a teacher and she sure can cook. Some of her recipes are outstanding. The lure of Capellini Capricciosi begins with a siren's song - the aroma of bacon. Onions are added to the pan and as they begin to caramelize the chorus swells. Just before the coda, hot pickled peppers (pepperoncini), Italian tomatoes and copious quantities of Parmigiano Reggiano are folded into the mix. A final toss with steaming capellini and a ready fork brings us very close to the one perfect bite of our quest. This is a 40 minute wonder! If you haven't tried this pasta you are missing a real palate pleaser. Here is how it's made.

Brussels Sprouts with Bacon

From the kitchen of One Perfect Bite...The Silver Fox loves Brussels sprouts and each Thanksgiving I try to find a new way to prepare them for him. Tonight's feature is this year's attempt to tickle his palate and expand my recipe collection. They are not difficult to prepare and they are very tasty - as you would expect anything that uses a half pound of bacon to be. He loved them, but he made an unusual request. This year, he'd like his sprouts to be simply steamed and served only with butter. I'm more than happy to comply, despite this lovely recipe. My delight is of course based on the fact the the steamed sprouts can go from the pot to the table without last minute fussing or an extra pan. Space in our retirement kitchen is limited and anything that can be prepared with using extra pans is a clear winner in my universe. However, for those who have the space and a bit of kitchen help these sprouts are a winner. Here is how they are made.

Cobb Salad

From the kitchen of One Perfect Bite...It was really warm today. I used that as an excuse to scrap my preplanned menu and make a really simple supper for the Silver Fox tonight. It consisted of two courses, one of which was a Tomato Bread Soup that I'll share with you next week, and the other was the Cobb Salad that is tonight's featured recipe. These days, air conditioning moots the argument that it is too hot to cook, but I do think appetites wane when the thermostat soars, so lighter food become the order of the day. I had most of the elements for a classic Cobb Salad in the refrigerator and I knew it would be perfect for our main course tonight. The salad, originally designed to use up leftovers, was created in the kitchen of the Brown Derby. It quickly became the restaurants most popular dish and you can still find their original recipe using your computer search facility. This is a composed salad, meaning the ingredients are separately arranged on a bed of lettuce rather than being tossed together. While I've made this salad for years, it is different every time I make it. I use the recipe below as a rough guide, but the final iteration always depends on what is in my refrigerator. Years ago, when the world and the Silver Fox and I were young, I frequented a store called the High-Low in Chicago. It was one of the first large supermarkets in town and they sold the "heels" of cold cuts and cheese. They were kept in a bargain bin, the contents of which determined what would go into my Chef and Cobb salads. I no longer have need of those bargain bins, but the thought of them still makes me smile. I do hope you'll give this version of the salad a try this summer. Here is how it's made.

Onion Bacon and Spinach Tart

From the kitchen of One Perfect Bite...I had to bring a dish to a potluck-type luncheon today. This is a yearly event, so I knew there would be a boatload of salads and macaroni dishes. Rather than contribute to the glut, I decided to strike out on my own and use the occasion as an excuse to test a recipe that has been sitting in my must-try bin for way too long a time. This tart has several virtues, the most important being how easy it is to prepare, but running a close second is its great flavor. I enjoyed this tart, but the next time I make it  I plan to use 2 or 3 additional slices of bacon and cut back just a bit on the spinach. I was in a hurry when I prepared my tarts, so rather than carefully measure the spinach I used a rather generous handful to approximate a one cup measure. As a result, my tarts were heavy on spinach, and while it gave the tarts great color, the spinach almost overwhelmed the other flavors. This is a great dish to try when you need something that comes together quickly. I do hope you'll give it a try. It is a nice change of pace from a standard quiche and I think you'll enjoy it. Here is how its made.

Onion Bacon and Spinach Tart...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 refrigerated rolled pie crust (from a 15-ounce package)
4 slices bacon, cut crosswise into 1/4-inch slices
6 cups baby spinach
1-1/2 pounds yellow onions (about 4), halved and cut crosswise into 1/4-inch slices (6 cups)
3/4 teaspoon salt, divided use
1/4 teaspoon dried thyme
3 eggs
3/4 cup half-and-half
1/4 teaspoon black pepper
1/4 cup shredded Gruyere cheese

Directions:
1) Heat oven to 375 degrees F. Fit pie crust into 9-inch tart pan. Trim excess crust from top edge of tart pan; refrigerate while preparing filling.
2) Heat a large nonstick skillet over medium heat. Add bacon to skillet and cook, stirring often, for 8 minutes. Add spinach to skillet and cook 1 minute, stirring until wilted. Using a slotted spoon, remove bacon mixture to a paper-towel-lined plate.
3) Return skillet to medium heat and add onions, 1/4 teaspoon salt and the thyme. Cover and cook 25 minutes over medium heat, stirring occasionally, or until browned. Remove from heat and allow to cool, uncovered, 5 minutes.
4) Whisk together eggs, half-and-half, pepper and the remaining 1/2 teaspoon salt. Stir bacon mixture and onions into eggs; stir to combine. Pour egg mixture into crust. Bake at 375 degrees F for 15 minutes. Reduce heat to 325 degrees F and continue to bake 20 minutes.
5) Heat broiler. Sprinkle tart with Gruyere and broil for 1 to 2 minutes. Let stand 5 minutes before slicing and serving. Yield: 8 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Baked Shells with Cauliflower and Cheese

Two Years Ago Today: Spiced Corn on the Cob

Three Years Ago Today: White Chocolate and Lime Cookies

Four Years Ago Today: Summer Rolls

Frugal Foodie Friday - Quick Three Bean Chili

From the kitchen of One Perfect Bite...I made a pot of chili today, despite the warmer weather. Many call it a three bean stew, but around here it's known as summer chili. Back in the day, summer meals were drastically altered to prevent kitchen heat from filtering through the rest of the house. Midwestern summers were a fearsome thing, and come August, you could actually see heatwaves rising, mirage-like, from  asphalt so soft it could be pierced by the heel of a woman's shoe.  Much of the cooking was done early in the day and the  dishes that were made tended to be lighter and quick to fix. Soups and stews were rarely seen and chili was unheard of.  Then, Willis Carrier invented the air conditioner and how and where we lived dramatically changed.  Strangely though, menus from the summer kitchen changed only slightly and the emphasis continued to be on the fast and light. I tend to be a rule-breaker, so the output from my summer kitchen depends more on fancy than the vagaries of the season.  I do make chili when the thermometer soars, but it's not the same version that I make in the winter.  My summer chili is an economical pantry affair that is table ready in about 30 minutes. It's based on a recipe that I found in Food and Wine magazine. I loved the flavor of the dish, but I found the original recipe produced a dish more like a bean soup than a chili. I had to thicken it because the Silver Fox insists a spoon should be able to stand upright in a proper bowl of  chili. Rather than disappoint him, I pulled out my bag of masa and set about transforming soup into chili. Masa harina is a very finely ground corn flour that's made from corn that's been dried, cooked, ground up and dried again.  It has a soft texture and it reconstitutes easily with water, so it makes a perfect thickener for some Mexican and Southwestern dishes. If you are unable to find it, use cornstarch in its place, or puree some extra beans to use as a thickener. Do not use flour or standard cornmeal. Gerhard's chili powder is my favorite, but any brand you trust and have tasted will work here. There is no cumin in this dish, so the chili powder is going to carry the day and it is important. This is a dish that is very inexpensive to make. It is also one that proves you don't have to spend a lot to have a great meal. I hope you try this week's Frugal Foodie Friday  recipe. Here's how the 30 minute chili is made.

Quick Three-Bean Chili...from the kitchen of One Perfect Bite inspired by Melissa Rubel Jacobson and Food and Wine magazine

Ingredients:
2 tablespoons vegetable oil
3 slices of thick-cut bacon, cut crosswise into 1/4-inch strips
1 large onion, cut into 1/4-inch dice
2 jalapeños, seeded and cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup chili powder
One 15-ounce can Great Northern beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can black beans, drained and rinsed
One 28-ounce can diced tomatoes
3 tablespoons masa harina or cornstarch dissolved in 1/4 cup chicken broth
1-1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
Chopped cilantro and sour cream, for serving

Directions:
Heat oil in a medium soup pot until it shimmers. Add bacon, onion, jalapenos and garlic and K
In a medium soup pot, heat the oil until hot. Add the bacon, onion, jalapeños and garlic and cook over moderately high heat until onion softens and bacon fat has been rendered, about 5 minutes. Add chili powder and cook over moderate heat until fragrant, about 1 minute. Stir in beans, tomatoes and 1-1/4 cups chicken broth. Simmer the chili over moderately low heat for 15 minutes. Dissolve masa or corn starch in 1/4 cup reserved chicken broth. Stir into chili and cook until chili thickens. Season with salt and pepper and serve with cilantro and sour cream. Yield: 4 servings.







One Year Ago Today: Chicken Tinga















Two Years Ago Today: Spaghetti with Shaved Asparagus Brown Butter and Toasted Walnuts















Three Years Ago Today: Chocolate-Hazelnut Track Bread













Four Years Ago Today: Chocolate Bread

New Orleans Red Beans and Rice with Piper's Pickled Peppers

From the kitchen of One Perfect Bite...Back in the day, dinner on Monday night was a slightly altered version of the meal that had been served for Sunday supper. In my corner of the world, that was always a hash made with beef and potatoes that was topped with an egg, whose yolk when broken, would flood the hash like gravy. It was a fairly typical Monday meal on the East Coast and in the Middle West and I came to hate it with a passion. My lovely and adventurous mother had many talents, but cooking was not one of them. Boiling was her favorite cooking technique and she did a lot of it.  Our Sunday supper was always a boiled beef that didn't have much flavor first time around, much less the second. My aversion was such that boiled beef and hash have never graced my table, and given my advanced age, I suspect they never will. I have no problems with leftovers in general and I'm fascinated by how they are handled in other regions and different parts of the world. I came across the recipe I'm featuring tonight in the January issue of Food and Wine magazine. It caught my eye because the dish is usually made with leftovers. In New Orleans, red beans and rice are traditionally served on Mondays to use up ham left from Sunday's meal. This recipe was revised to use bacon so this lovely dish can be made any night of the week. The use of jalapeno and Peppadew peppers adds heat and flavor to the beans and I heartily recommend this version of red beans to you. I am able to buy Peppadew peppers at local salad bars, but if you are not so fortunate, Italian cherry peppers can be substituted.. They will provide the heat but not the sweetness of the Peppadew which is uniquely flavored. This is a simple meal that is made with inexpensive ingredients and it really is delicious. New Orleans is not a bad place to be at dinner time on Monday night. I hope that those of you who enjoy beans will give this recipe a try. You will not regret it. Here is how this version of red rice and beans comes together. 

New Orleans Red Beans and Rice with Piper's Pickled Peppers...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
4 ounces thick-cut bacon, cut into 1/4-inch dice
1 medium onion, finely chopped
1 inner celery rib, finely chopped
2 garlic cloves, minced
1 pickled jalapeño, finely chopped
1/4 cup chopped Peppadew peppers, plus more for garnish
2 (15-ounce) cans red kidney beans
1 cup low-sodium chicken broth
Salt
Freshly ground pepper
Steamed white rice, for serving

Directions:
1) Cook bacon in a large saucepan set over moderately high heat, stirring, until golden and crisp, about 5 minutes.
2) Add onion, celery, garlic, pickled jalapeño and 1/4 cup of Peppadews and cook, stirring, until softened, 5 to 6 minutes.
3) Add beans with their liquid and chicken broth and bring to a boil. Simmer over moderate heat until liquid is slightly reduced, 8 minutes. Season beans with salt and pepper. Ladle beans into bowls and top with a mound of rice. Garnish with more Peppadews and serve right away. Yield: 4 servings.








One Year Ago Today: Country Derry Gilroy Porter Cake












Two Years Ago Today: Albondigas - Pork Meatballs in Chipotle Sauce















Three Years Ago Today: Key West Lime Bars














Four Years Ago Today: Tortilla  Espanola

Oh, Baby! It's Hot Hot Hot Jalapeno and Bacon Dip

From the kitchen of One Perfect Bite...If your family likes heat, and you can count a teenager or two among those who will watching the game with you on Sunday, I hope you'll give this recipe a try. It defines simplicity and makes enough dip to feed a small country. It also doubles as a fabulous burger topping and it is reputed to cure bunions and cause the planets to align. Now, I'm personally not much into dips. I've made a ton of them over the years because others love them, but my game addictions are fresh hot pretzels or hot dogs on stale buns, even when the game is watched at home. I guess I'm a purist. That means I have to rely on the judgment of others when it comes to rating dips and spreads. Over the years, we've established a base line against which all the dips I make are judged. It pains me to admit this, but the old Knorr Spinach Dip is their hands down favorite and the one against which all others are judged. The dip, found here, is a 50's relic that I suspect most of you have never tasted, but if ever you do, I think you'll better understand how it captured the loyalty of several generations of Americans. At any rate, my crew thinks that tonight's dip is good enough to share the same table with their favorite. It is loaded with bacon and jalapenos and if you like either you'll enjoy the dip. Here is how it is made.

Hot Hot Hot Jalapeno and Bacon Cheese Dip...from the kitchen of One Perfect Bite

Ingredients:
2 (8-ounce) blocks of cream cheese, room temperature
1 cup shredded extra-sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon minced garlic
1 teaspoon smoked paprika
8 strips of crisp cooked bacon, coarsely crumbled + 1 tablespoon bacon drippings
1/2 to 1 (4-ounce) can diced jalapenos

Directions:
Preheat oven to 350 degrees F. Combine cream cheese, cheddar cheese, sour cream, mayonnaise, garlic, paprika and bacon drippings in bowl of a food processor. Pulse until mixture is perfectly smooth. Fold in crumbled bacon. Depending on heat tolerance, fold in 2 to 4 ounces of diced jalapenos. Scrape into a shallow 1-quart baking dish and bake until bubbly and lightly browned, about 20 to 25 minutes. Serve warm with a baguette or pita or tortilla chips. Yield: About 3-1/2 cups.

One Year Ago Today:  Grilled Chicken with Tamarind and Coconut Glaze

Two Years Ago Today: Triple Chocolate Cheese Cake

Three Years Ago Today: Warm Asian Rice Salad

Haluski - Polish-Style Cabbage and Noodles with Bacon

From the kitchen of One Perfect Bite...I had a sense at breakfast this morning that this probably wasn't the day to suggest soup and salad for supper. The Silver Fox, who is not normally a breakfast person, was eating like there was no tomorrow. I made a mental note regarding dinner and then dashed out to complete my chores for the day. The weather here was dreadful. It poured and by the time I made it home I was drenched and cranky and needed a timeout. I curled up on the sofa with the intent of reading, but promptly fell asleep. I don't know if it was the noise or the smell that first got to me, but banging pots and the overwhelming smell of cabbage certainly disturbed my sleep. Our first apartment was a basement flat in building so old it probably housed someone's immigrant ancestors. Over time, cooking odors had settled in the walls and hall runners and I suspect that no amount of paint or shampoo could ever rid the smell of cabbage from that building. Talk about déjà vu. At any rate, the Silver Fox, who doesn't do a lot of cooking, had taken over my kitchen and the odors of bacon, cabbage and onions were a sure clue that "guy" food in the wind. Strangely enough, his appetite had taken him back to a meal we both learned to cook in that old tenement building almost fifty years ago. Our landlords were a wonderful old couple who thought we were too young to be on our own. We were taken under their wings, despite protestation, and that's how it happened that two Catholic kids from the South side of Chicago ended up with a Jewish mother who taught them how to cook dishes from the ghettos of Eastern Europe. My Fox was making a version of Haluski, a somewhat heavy dish that combines noodles with copious quantities of cabbage and bacon. It is not a dish for the faint of heart or those with peckish appetites, but it is delicious and really easy to make. So easy in fact, that I'll let the recipe speak for itself. Nowadays folks make this dish with bow tie pasta. There wasn't a lot of farfalle floating around the Warsaw ghetto, so if you'd rather make the dish with noodles feel free to do so. It will be more authentic and in keeping with tradition. Here's the recipe for those of you who are really hungry.

Haluski - Polish-Style Cabbage and Noodles with Bacon...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound bacon, ham or Polish sausage, diced
2 tablespoons butter
1 cup onion, sliced
3 garlic cloves, chopped
8 cups cabbage, sliced
1 pound bow tie pasta, cooked
Salt and pepper to taste

Directions:
1) Fry bacon and onions with butter and garlic in a large deep skillet.
2) Add cabbage, stir to combine and continue to saute in covered skillet until cabbage is cooked through. Add water as needed to keep cabbage from browning as it cooks.
3) Add cooked bow tie pasta and season with salt and pepper. Continue to cook until warmed through. Yield: 4 to 8 servings.

One Year Ago Today: Penne with Garlic Roasted Mushrooms

Two Years Ago Today: Cinnamon Raisin Swirl Bread with Streusel Topping

Three Years Ago Today: Cuban Reuben with Mojo

Corn and Cod Chowder

From the kitchen of One Perfect Bite...I had to stop myself and take a really deep breath today. I have a stubborn sensibility that refuses to acknowledge that I can't change the amount of time it takes the earth to move around the sun. I was reminded of that today while shampooing carpets that should have been cleaned several weeks ago. Our big Christmas "do"  will be on Sunday and I still have a huge list of things that must be done. There are reasons, some of them actually valid, to explain why my chore list had grown to the size of a child's Christmas list. I won't bore you with them, other than to say that life got in the way and I dropped one or two of the balls I was trying to keep in the air. A coffee break helped me realize that none of the dropped balls had actually broken and if I segmented the remaining tasks everything would get done in time. Then I had another cup of coffee, and tonight I'm happy to report all the surfaces we walk on sparkle. As a matter-of-fact, you could perform surgery on them. I really have been busy and with days so tightly packed I've been relying on simple meals to free my hands for the outstanding tasks at hand. I thought some of you might be able to use the recipes to simplify your own dinner preparation at this busy time of year. Most of the recipes I'll be featuring this week are quick and easy to prepare.The first is a cod and corn chowder whose name is misleading. The chowder is thinner in consistency than most, but it has remarkable flavor and when served with a salad and crusty bread it makes an ideal light meal. I really think you will enjoy it. Here's how it is made.

Corn and Cod Chowder...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
1/4 pound sliced bacon
1 tablespoon butter
2 onions, chopped
2 cups water
1 cup bottled clam juice
3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red-pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 cup milk
1 cup heavy cream
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper

Directions:
1) In a large pot, cook bacon until crisp. Drain bacon on paper towels and crumble when cooled.
2) Add butter and onions to pot. Cook over moderately low heat, stirring occasionally, until onions are translucent, about 5 minutes.
3) Add water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
4) Return bacon to pot. Add corn, milk, and cream and simmer for 10 minutes. Stir in cod and pepper. Bring back to a simmer and cook until just done, about 3 minu or ocean perch, tes longer. Yield: 4 servings.

Cook's Notes: Any firm mild fish that won't disintegrate, such as pollack, orange roughy, can be used in the soup.

One Year Ago Today: Apple Walnut Bread

Two Years Ago Today: Assorted Christmas Confections

Three Years Ago Today: Florentine Lace Cookies

Dressed for the Holidays - Sourdough Bread Stuffing with Mushrooms, Bacon and Leeks and Some Other Favorites

From the kitchen of One Perfect Bite...This Thanksgiving, pork replaced turkey on my holiday table. Despite that, I still wanted to serve a dressing to accompany the roasted racks that were the centerpiece of our meal. As long as I was manipulating the menu, I decided to try a new stuffing as well. I've had this recipe for sourdough stuffing with mushrooms, bacon and leeks for over a decade now, but never tried it because my family was so firmly attached to the corn and sausage stuffing that I usually serve with our holiday dinner. The recipe came from Bon Appétit magazine, so I knew it would be good. Besides that, how bad can a dish that has almost a pound of bacon in it be? It was delicious and got rave reviews, but I must admit I am still partial to the old corn and sausage stuffing that was part of our past Thanksgiving feasts. As long as I was at it, I decided to put all my dressing recipes in one place and this post seemed the logical spot to do it. At one time or another, I have made all the recipes that appear below. They are all good and I have no hesitation in passing the lot of them on to you. I hope one or two of them will catch your eye and you'll give them a try.

Sourdough Bread Stuffing with Mushrooms, Bacon and Leeks...from the kitchen of One Perfect Bite courtesy of Bon Appétit magazine

Ingredients:
1-1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
3 cups chopped leeks (white and pale green parts only; about 2 medium)
3 cups chopped celery
1 pound mushrooms, sliced
1-1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2-1/2 cups (or more) canned low-salt chicken broth
2 large eggs
1-1/2 teaspoons baking powder

Directions:
1) Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
2) Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
3) Preheat oven to 350 degrees F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Yield: 12 servings.

Southern Cornbread Stuffing

Apple, Sage and Sausage Dressing

Ina Garten's Herb and Apple Stuffing

Bobby Flay's Sourdough, Wild Mushroom and Bacon Dressing

Giada De Laurentis' Ciabatta Stuffing with Chestnuts and Pancetta

World's Best Corn and Sausage Stuffing

Slow Cooker Baked Potato Soup

From the kitchen of One Perfect Bite...I'd like you to close your eyes and imagine you've just had a bite of a loaded baked potato. There is, of course, the flavor and texture of that lovely potato, but can you also taste the butter and bacon and onion and cheese that smother it? Believe it or not, chef Gina DiLeone-Dodd has been able to capture all those flavors in a soup that comes together in a slow cooker. I must admit I was dubious about this recipe, but I was drawn to its simplicity and egged on by the hope that something this simple to make could actually deliver the flavors my memory brought to mind. So, I dutifully peeled a boatload of potatoes, nearly enough to feed the entire Fifth Army, threw them into my slow cooker and let nature take its course. At the appointed hour, I uncovered the pot and added the butter and cream and threw some salt over my shoulder for luck, because a taste at this point gave no indication of how this soup was going to get from here to there. Twenty minutes later, I gave it another taste and was still disappointed. Then a kitchen miracle occurred. The addition of the bacon and onions took the soup to a whole nother level and the finished pot really did taste like a loaded baked potato, one that you would actually enjoy eating. I did not puree the soup because I wanted it to retain some texture and I thought the remaining chunks would enhance the potato flavor as they hit the tongue. The recipe for this soup first appeared in the cookbook, Not Your Mother's Slow Cooker, written by Beth Hensperger and Julie Kaufmann. It's a great book for those who use their slow cookers a lot. This is a nice recipe to have on hand when those cold north winds begin to blow. I do hope you will try this inexpensive and almost effortless soup. Here's the recipe.

Baked Potato Soup...from the kitchen of One Perfect Bite courtesy of Gina DiLeone-Dodd as featured in Not Your Mother's Slow Cooker

Ingredients:
5 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup (1 stick) butter
1 cup half-and-half
1/2 cup sour cream (don't use nonfat)
Salt and freshly ground black pepper to taste
8 ounces bacon, cooked until crisp, drained on paper towels and crumbled
6 green onions (white and green parts), sliced, or 3 tablespoons minced fresh chives

Directions:
1) Put potatoes in the slow cooker and add water to cover. Cover and cook on HIGH until potatoes are cooked and falling apart, about 5 hours.
2) Turn cooker to LOW; add butter, half-and-half and sour cream, and season with salt and pepper. Cover and cook until hot, about 20 minutes.
3) Stir in the crumbled bacon and sliced green onions. Serve immediately, or keep warm on LOW, adding milk or water to thin, if necessary. Yield: 12 servings.

One Year Ago Today: Corn and Red Pepper Orzo

Two Years Ago Today: Chocolate Zucchini Cake

Three Years Ago Today: Irish Barnbrack for  Halloween

Shaker Sweet Potato and Corn Chowder

From the kitchen of One Perfect Bite...We spent a day at Canterbury Village while we vacationed in New Hampshire this summer. The village, at its height, was a large and successful Shaker community. While politics, philosophy and religion are difficult to fit within the confines of a food blog, the Shakers and the food that came from their kitchens is fair game, at least as far as I'm concerned. While I took in all of the exhibits and demonstrations, I spent most of my day in the kitchens and laundry of the village. I was fascinated by all the community endeavors, but as my family and co-workers will attest, I ride brooms, I don't make them. I belonged in the kitchen. The kitchens, which at one time fed 300 people, were compact and models of Shaker skill and ingenuity. For readers across the ponds, be they east or west, the Shakers were a communal religious group whose radical interpretation of equality led to their growth in the 19th century and their demise in the 20th. They believed that men and women were children of God, brothers and sisters if you will, and that all God's children should be treated equally. An extention of that belief caused the communities they established to be celibate because in their view, brothers and sisters should not cohabitate. While that belief would eventually lead to their demise, it was not an impediment to followers who joined the communities during the 19th century. The Shakers, so named because expressive dance was part of their religious services, were known for their industry, invention and good works. They actually established the first orphanages in the United States. Shaker kitchens were also models of efficiency and small changes made to a handful of base recipes led to their reputations as great cooks. Soups and chowders were regularly served at meals in their communal dining halls, and today's featured chowder shows how their recipes can be manipulated. Brown sugar and sweet potatoes are added to a basic Shaker dish. The result is wonderful, if you are cautious. I'm going to suggest that you cut way back on the amount of sugar added to the chowder. I used just one tablespoon and was happy with the results. It is also important to drain away the bacon fat before adding stock to the pot. The goal here is flavor not grease. While this chowder is chock-full of goodies, it has a thin base. If you want a thicker chowder you'll have to add flour or cornstarch to the broth. While their is some chopping involved, the chowder can still be on the table within an hour and I must tell you, it is delicious. I do hope you'll give the recipe a try. Here's how the chowder is made.

Shaker Sweet Potato and Fresh Corn Chowder...from the kitchen of One Perfect Bite courtesy of The Shaker Kitchen by Jeffrey Paige

Ingredients:
1/2 pound smoked slab bacon, diced
1-1/2 pounds red bliss potatoes, scrubbed
1 medium onion, peeled and diced
2 bay leaves
1 large sweet potato, peeled and diced (1/4-inch dice)
4-5 cups chicken stock, or to cover
1/4 cup light brown sugar
3 cups fresh or frozen corn kernels, cooked until just tender
1 tablespoon chopped fresh parsley
1/4 cup sliced scallions
1 cup heavy cream
Salt and freshly ground pepper, to taste

Directions:
1) Fry bacon in a large soup pot set over medium heat just until it starts to crisp, about 8 to 10 minutes. Meanwhile, quarter and slice red potatoes about 1/4-inch thick. Add onions and bay leaves to bacon, and cook until onions are translucent, about 3 to 5 minutes. Carefully drain off bacon grease and discard.
2) Add sweet and red potatoes to soup pot, add enough stock to cover potatoes, and bring to a simmer over medium heat. Simmer until potatoes are tender, about 15 minutes. Add brown sugar, corn, parsley, scallions, and cream, and cook until heated through, stirring often. Season with salt and pepper to taste, and serve hot. Yield: 6 to 8 servings.

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