Perfect Potato Soup ala ~DKBB~

 Perfect Potato Soup ala ~DKBB~

(original recipe from The Pioneer Woman)

 
4 to 6 slices bacon, cut into ½ inch pieces)
1 large onion, diced
3 to 4 whole carrots, peeled and diced into small pieces
3 stalks celery, diced into small pieces
4 medium potatoes, peeled and diced into small pieces
4 cups chicken broth
3 Tbsp. flour
1 cup milk
1 cup cream
½ tsp. salt (more to taste)
Fresh cracked pepper to taste
½ tsp. cayenne pepper
½ tsp. garlic salt
½ tsp. smoked paprika
2 tsp. oregano
1 tsp. rosemary
1 tsp. dried parsley

• Cook bacon in soup pot over medium-low heat; cook until just under crisp; remove bacon for now, but leave grease.
• Add onions, carrots, and celery to bacon grease and cook on medium, stirring occasionally, for about 5 minutes; add potatoes, salt, and pepper and cook for a few more minutes.
• Pour in broth and bring all to gentle boil; cook for about 15 minutes or until potatoes start to get tender.
• Mix the flour and milk in a jar with a lid, shaking until well blended; pour into the soup and cook all 5 minutes.
• Add in the seasonings, cooked bacon, and cream; let all simmer for about 30 minutes.
• You can use an automatic pan stirring device (like a Uutensil StirrTime) to get everything well blended and keep things from sticking to the bottom of the pot.

Herbed Baked Eggs ala ~DKBB~

Herbed Baked Eggs ala ~DKBB~

(original recipe from Ina Garten)

1 clove garlic, minced

Pinch thyme

Pinch rosemary

Pinch parsley

1 Tbsp. freshly grated Parmesan Reggiano cheese

2 large eggs

2 Tbsp. heavy cream

1 Tbsp. unsalted butter

Kosher salt and freshly ground black pepper

Toasted bread (I prefer homemade or English muffin)

• Preheat broiler (at 450° F) for 5 minutes, placing oven rack 6 inches below broiler.
• Combine garlic, thyme, rosemary, parsley, and cheese and set aside.
• Carefully crack each egg into a small bowl (do not break the yolks) and set aside.
• Place 2 individual ramekins on a cookie sheet; put 1 Tbsp. cream and ½ Tbsp. butter in each; place under broiler for about 3 minutes, until hot and bubbly.
• Quickly but carefully, add an egg to each ramekin, sprinkle with the cheese mixture, and salt and pepper; place back under broiler for 3 to 5 minutes, until the whites of the eggs are almost cooked.
• The eggs will continue to cook after you take them out of the oven; allow them to set for 60 seconds before serving.
• You can leave them in the ramekins and dip your toast into them, or if they are a little too done, you can remove them from the ramekins and place them on the toast.