~  Mary ~

 Ahhhh February, it may be the shortest month day wise, but it’s always been the longest lasting in my eyes. It’s the month that winter decides to tighten its icy grip, and we all decide it’s time to hunker down. But this year, this year  February has decided to greet us with a full week of weather in the upper 40′s.  Honestly, I’m speechless, and I’m still going to have my potato soup, but I might just round it off with a popsicle for dessert!

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Loaded Potato Soup
 

In heavy sauce pan melt:
 2/3 Cup Butter
 Whisk in and cook until smooth and lightly browned.
 2/3 Cup Flour
 1 tsp Kosher Salt
 ½ tsp Pepper
 Gradually stir in
 4 Cups Chicken Broth
 4 Cups Diced Potatoes
 Stir while bringing to almost a boil.
 Reduce heat, and simmer until potatoes are cooked through.
 Add:
 4 Cups Milk
 Simmer another 10 Minutes
 Turn heat to very low, or off, and mix in:
 1 Cup Sour Cream
 ½ Cup Cooked Diced Bacon
 1 Heaping Cup Cheddar Cheese
 1 tsp Kosher Salt
 ½ tsp Black Pepper
 2 tsp Liquid Smoke
 1 Cup Chopped Green Onions

 Continue to cook stirring frequently until the cheese melts.

~ Mary ~

The beauty in this pizza is its classic simplicity –  as easy as one, two, three!    The potatoes and sausage sing.

Polish Potato Pizza

Make some Garlic oil by combining:

3-4 diced Cloves of Garlic

1/3 Cup Oil

Make the dough for Perfect Pizza Crust - or use one you like best.

Slice 1-2 White Potatoes into 1/8″ thick discs. If they seem large cut the discs in half. Place potatoes in a large sauce pan and cover with water and add a teaspoon of Kosher Salt. Bring to a boil and remove when potatoes are still al-dente.

Carmelize 1 Large White Onion

Roll out pizza dough Brush with Garlic Oil

Spread Carmelized Onion Evenly 

Top with Mozzarella Cheese, shredded

Cover with par-cooked Potato Slices and

Slices of Smoked Polish Sausage

Sprinkle with Oregano

Bake in an oven that’s been pre-heated to 425°-450° for at least a half hour.

Use a Pizza Stone that’s also been in that hot oven for the same half hour.

Bake for 20-25 minutes or until golden around the edges and sufficiently melted in the middle.

If you haven’t read it yet, see what Kevin and Rose are up to every year in Alaska in this post: Copper River Salmon

We are the lucky recipients of the best smoked salmon in the world. Trouble is, it goes so fast that we often don’t get a chance to create anything with it! I was able to abscond with some from Mom and Dad’s freezer and found that simple is best when using this very flavorful treat. The textures and tastes in this were better than I expected, and I’ll be making it again (and again and again).

Salmon Crostini

Smoked Salmon
Spreadable Cream Cheese
Capers
Crostini
Make the crostini ahead of time. To prepare the crostini:
Slice a baguette into 36 pieces that are 1/4 to 1/2 inch thick.

Brush with a mixture of:
3/4 Cup olive oil
1 head of roasted garlic cloves.

Bake in a 400 degree oven until golden brown. Be sure to watch it, as you don’t want it to burn. You may also want to use plain olive oil for this.

Spread about 2 teaspoons of cream cheese on the crostini, put a piece of salmon on that and top with 2-3 capers.

Simple and delicious!

Those are sage leaves tucked under the skin.

 ~  Katy ~
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We celebrated Thanksgiving this year, and then we celebrated Christgiving or Thanksmas again a couple of weeks later.  The reason? Our Newlyweds were coming to Minneapolis from Antwerp, and we figured that since Niki hadn’t had a traditional Thanksgiving dinner, we should definitely make one.  Then, we figured, since it’s so close to Christmas, let’s do all the decorations, cocktails, gifts and cheer of our traditional Christmas.  So, we did!  Our waistlines may not thank us, but we sure had a great time!

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The awesomeness of this celebration was that not only were Frank and Niki there, but Mary and John were able to come up from Chicago, and Kevin was able to spend the weekend on a layover between Fairbanks and D.C.  We were pulling for Sean to be able to make it from Seattle, but his good news, in the form of a new job out west, was another thing to be thankful for this Thanksmas.  So, most of the family in tow, we ate, drank and were merry.  On Thanksgiving, Mom had cooked up what we decided was the BEST TURKEY EVER.  It was juicy and tender and made for great sandwiches, too.  It was so good, we had to try it again. Here’s the recipe for the brine from the Minneapolis StarTribune.  Try it; you won’t be sorry.

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Citrus Turkey Brine

Note:  Many cooks prefer to use a brine for their turkey overnight to keep it moist and flavorful when roasting.  A brined turkey will release salty pan juices, so if you’re using the liquid to make gravy, be sure to taste before adding any additional seasonings.  Adapted from allrecipies.com by the Pittsburgh Post-Gazette.

1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 garlic cloves
4 bay leaves
1 Tablespoon dried thyme
1 Tablespoon ground black pepper
1 1/2 gallons cold water

Rub salt onto your turkey, and place remaining salt, lemon, orange,
onion,k garlic, bay leaves, thyme and pepper into a large container
(such as a 5-gallon plastic bucket).  Place the turkey in the
container, and fill with water.  Refrigerate overnight.  Discard brine
after removing turkey.

Rinse turkey and pat dry.

Place turkey, breast side up, in a roasting pan, tucking wings under
the breast.  Roast the turkey in a preheated 325 degree oven for 2
hours.  During this time, baste the legs and back twice with 2
Tablespoons melted unsalted butter and pan juices.  Cover loosely with foil to prevent overcooking, and continue roasting until inner
temperature reaches 165 degrees in the deepest part of the thigh.  Let
turkey rest for 15-20 minutes before carving.

 ~  Katy ~

Last year, when I had to eliminate all good things from my diet, the most difficult to give up was cheese.  Oh, how I loooooove cheese!  After 5 months without it, I’d lost 30 pounds and felt much better.  Now that I’m able to eat it again, I’ve got to be a bit more selective about it.  So, I’ve started new recipes that call for a bit less of it but enough of very flavorful varieties that it stretches the cheesy goodness.  This is one of those recipes.  Next time I make it, I’ll add fresh herbs to the polenta and probably increase the amount of Gorgonzola. This was a unique and delicious appetizer that is convenient, due to the fact that it’s finger food which is perfect for passing at a cocktail party.  

Polenta Triangles with Peppers and Gorgonzola

1 recipe Fast Polenta (recipe follows)

2 Tablespoons extra-virgin olive oil
3 large bell peppers, 2 red and 1 yellow, cored, seeded and cut into thin strips
Salt
Pinch sugar
Extra-virgin olive oil for brushing on polenta
4 ounces imported dolce latte Gorgonzola, softened at room temperature
Freshly ground black pepper

Prepare the polenta.  Pour the hot polenta into a lightly oiled 1.5 quart loaf pan.  Let cool, then refrigerate, covered with plastic wrap, until needed.  Place the olive oilin a medium sauté pan.  Add the peppers and salt to taste.  Cook over medium heat, covered, stirring often.  If needed, add sugar to taste, from a small pinch to a large pinch, according to sweetness of peppers.  Cook until the peppers are tender and soft, about 10 to 15 minutes.

Unmold the polenta and slice into 16 ½-inch slices.  If desired, trim polenta to create straight-sided rectangles.  Cut each slice diagonallhy into 2 triangles.  Lightly brush polenta on both sides with olive oil and arrange on baking sheets.  Place polenta under the broiler, turning once.  Cook polenta triangles until crisp on the outside and flecked with brown, about 4-5 minutes per side.

Top each triangle with a little of the pepper mixture.  Using a teaspoon, top with a little Gorgonzola, about ½ teaspoon per triangle.  With the heat off, return polenta triangles to the oven (not under the broiler) for just a moment to warm but not melt the Gorgonzola.  Serve immediately.

Makes about 32 crostini

Fast Polenta

6.5 cups water or chicken broth
2 teaspoons salt
1 13-ounce box (2 cups) instant polenta

Bring the water to a boil and add salt.  Quickly add the polenta in steady stream, stirring continuously with a wooden spoon.  Reduce heat to medium and continue stirring for 5 minutes, or until the polenta is thick, soft, and smooth.

Pour polenta into a moistened 1.5 quart loaf pan or onto a lightly oiled 10.5 X 15.5 inch baking sheet (this is my preferred method when making crostini or stacks).  Smooth the top with a wet spatula.  Let col.  If making ahead, cover with plastic wrap and refrigerate for up to 24 hours.  Proceed as directed in recipes calling for polenta.

 ~  Mary ~

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‘Tis the season for decadence and how often do you even get onion rings? Go on, get yourself a big vat of oil, fry some up, and pair it with one of these delectable burgers.

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Onion Rings
Adapted from Joy of Cooking

Batter
In a bowl mix together:
1 1/2 Cups Flour
1 tsp Salt
1 Tbsp Butter melted
2 Egg Yolks beaten

Gradually add while stirring:
3/4 Cup Flat Beer
Cover and let the batter rest in the fridge 1-3 hours

Rings
Combine in a bowl or a gallon sized Ziploc bag:
4 Large White Onions sliced 1/4″ thick and separated into rings
1 1/2 Cups Milk
1 1/2 Cups Water
Soak for one hour, turning frequently.
Remove from liquid and drain on paper towels.

Oil
In a large heavy, deep pot fill with
Frying Oil of Choice
Heat to 365°

Pick up a few onion rings at a time, dredge them into the batter, let the excess drip off then drop them into the oil and fry until light brown. Drain on paper towels and sprinkle with salt.

Enjoy!

 ~  Mary ~
I can’t believe I’ve neglected telling you about this festive dessert.  It’s so wonderful, I’ve made it twice in the past month!  I found it years ago on Deb’s site Smitten Kitchen and finally got around to making it.  If you want the full story, do click on over.  As always she gives a thorough explanation of everything and the reasons behind why to do steps a certain way.  Yes, she is amazing!

Cranberry, Caramel and Almond Tart
Adapted Smitten Kitchen

For the Crust:
In a large mixing bowl combine, and mix on medium speed until sugar is no longer visible:
13 tablespoons  semi-soft butter, cut into 1-inch pieces
1/3 cup powdered sugar
Add and blend:
1 egg yolk
Scrape down sides of bowl and add:
1 1/2 cups unbleached flour
3/4 tsp Kosher Salt
1 tablespoon heavy cream
mix until the dough forms a sticky mass.

Flatten the dough into a thick pancake, wrap it in plastic and refrigerate until thoroughly chilled.

Spray  a 9-12″ tart pan

Work quickly with the dough so that it remains chilled. Sprinkle your work surface with a thin layer of flour. Cut the dough into 16 pieces then knead the pieces of dough together until it forms one new mass and shape it into a flattened ball. Roll out the dough into a circle one-eighth-inch thick.

Gently pat the dough into the bottom and up the sides of the ring. Trim the edges so that they are flush with the top of the ring.

10. Heat the oven to 350°. Place tart on baking sheet  and bake 20 to 25 minutes or until the dough is lightly browned. Remove from the oven and let cool to room temperature before filling.

Filling and assembly

Heat on low in saucepan until butter melts, then remove from heat:
1 1/4 cups heavy cream
1/2 cup butter, cut into eight pieces

To make the caramel, spread
1 cup granulated sugar
evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.
The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the cream and butter into the sugar, which can splatter as the cream is added. If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy.

Stir into the caramel and mix until all the fruit and nuts are coated.
1 3/4 cup frozen cranberries
2 cups unblanched sliced almonds
Spoon the filling into the partially baked tart dough mounding toward the center.

Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, before removing tart ring/pan.

Carefully transfer the tart to a serving platter. Serve warm or at room temperature.

~ Patty Story/Recipe   ~  Mary Photos ~
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Roll out half the dough into a large rectangle, about 1/4" thick.	Pour on 1 Cup of melted butter and distribute to all edges.
Distribute butter with pastry brush or fingers then sprinkle 1 1/2 Cups Sugar	Generously sprinkle 1-2 Tbsps Cinnamon to all edges of dough.
Sprinkle with raisins or craisins or both.	Start rolling (we made one without fruit).
Roll dough - preferably from the long edge.	Rolling from the long end will help when making your circle.
Place on greased edged sheet pan.	Connect ends to make one seam.
Cut, with scissors, 3/4's of the way in and 1-11/2 inches wide. All the way around.	Give each slice a quarter turn. Cover and let raise until double in size.

Every holiday season at the store I would mix up a great many batches of several different types of cookies and sell the dough.  I sold a lot of cookie dough!  It really made cookie baking for the holidays extremely less stressful,  since you could buy the dough in advance and store it in your freezer until you were ready to bake them.
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Hands down this was the number one cookie during the holidays.  Once you bake them you will understand why.  They are not your traditional ginger cookie, each bite has a little surprise and an edge you don’t often find in cookies.

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The three types of ginger are fresh, candied and dry!  Such an awesome combination that leaves the cookie crisp on the outside and moist inside, then you go ahead and drizzle them with lemon icing.  There is nothing finer to add to your cookie tray!
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Triple Ginger Cookies
With an electric mixer cream together:
1 ½ sticks Butter
½ Cup White Sugar
½ cup Brown Sugar

Add:
1 Egg
¼ Cup Molasses
¼ Cup Crystallized Ginger minced
1 Tbsp Fresh Ginger minced
Beat until well mixed.

In separate bowl combine these dry ingredients then add to butter mixture:
2 ½ Cups Flour
2 tsp Ground Ginger
1 tsp Cinnamon
½ tsp Cloves
½ tsp Baking Soda
½ tsp Salt
¼ tsp White Pepper
Mix to combine.

Pre-heat oven to 350°
Scoop and roll dough into 2 ½” round balls.
Coat with Turbinado Sugar (sugar in the Raw) and place on greased cookie sheet. Flatten the balls with the bottom of a cup.
Bake for 15-18 minutes.
Cool completely before drizzling with icing.

Icing
Whisk together:
2 Cups Powdered Sugar
1 Tbsp Milk
Juice of ½ a lemon
Minced Zest of 1 Lemon

~ Katy/Story ~ Mary Recipe/Photos ~
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My first “real” job was as a waitress at Baker’s Square.  Oh, the pies!  We would often get to take pies home at the end of the night shift, because they only served fresh pie.  You can imagine how popular I was with my family.  We had French Apple Pie, Fresh Strawberry, Lemon Supreme, Strawberry Cream Cheese, Pecan, Cookies and Cream pie, and all of the fruit pies, but my favorite was French Silk.  Taking that home was an extra special treat.  It was perfect, because it froze well, and I could take a few of them home at a time.  Smooth, chocolatey goodness with just the right amount of real whipped cream and chocolate shavings.  Mmmmmm.

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Often, as we worked, we’d have to throw out a slice of pie that had gotten hacked or was too small or too sloppy-looking to serve.  We’d put them in the bottom of the pie cooler, and each time we’d go by, we’d take a spoonful of whatever happened to be down there.  (I always kept a clean spoon in my apron pocket.)  Usually there was a good selection, as the serving staff all had their favorites, and “accidents” happened fairly frequently.  I was constantly in motion those days, yet when I quit there and moved on to the next job, I lost 10 pounds immediately.  But I sure do miss that pie.

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French Silk Pie
from Joy of Cooking

Crust
You can do a traditional pre-baked pie crust for the bottom or this one:
Mix together in a bowl, then pat into a deep 9″ pie pan:
1 1/2 Cups crushed Chocolate Wafers
6 Tbsp Butter melted
1/4 Cup Sugar
Set aside

Chocolate Mousse Filling

Fill a large skillet with 1″ of water.  Heat until bubbles start forming along the bottom, then adjust the heat to maintain the water at this temperature.  This is very important that your water does not get too hot!

Combine in a large heatproof bowl:
1 pkg Ghirardelli 60% Chocolate Chips (11-12oz)
4 Tbsp Butter
1/4 Cup Strong Coffee
1 Tbsp Vanilla
Set the bowl over the water bath and stir until the chocolate is melted.  Remove from water and set aside

In another heatproof bow,l whisk together thoroughly:
6 Egg Yolks
1/3 Cup Sugar
Set over water bath and whisk constantly until thick and puffy, like marshmallow sauce.  Remoc=ve from water and whisk thoroughly into chocolate mixture.

LET COOL TO ROOM TEMPERATURE!

In yet another bowl beat on medium speed until foamy:
6 Egg Whites
Add and beat until soft peaks form:
1/2 tsp Cream of Tartar
Gradually beat in :
1/3 Cup Sugar
Increase mixing speed and beat until stiff peaks form.

Stir in a quarter of this mixture into the cooled chocolate mix, then fold in the remaining whites.
Finally in yet another bowl beat on medium speed until soft peaks form:
1 Cup Whipping Cream
Fold into chocolate mixture.
Fill pie crust with mixture, refrigerate  for at least 3-4 hours.

Whip another
1 Cup of Whipping Cream
once soft peaks form add :
1/3 Cup of Sugar
and 1 Tbsp Vanilla
Whip until stiff peaks form.
Top your pie with this then garnish pie with Chocolate Shavings