The CuisiNerd

It’s springtime, so it’s time for fingerling potatoes and green onions, both of which make for a tasty and healthy potato salad!

Boil up 2 lbs fingerling potatoes (cut into bite-sized chunks) for about 10 minutes, drain, and soak in cool water.

Chop up:

• 4 green onions
• 2 cloves garlic
• a few sprigs of fresh parsley

Add 1/3 cup cider or wine vinegar and 1/3 cup olive oil and toss with the chopped stuff. Salt and pepper to taste (this will take more salt than you think it will)

You can eat this immediately, or let it sit in the fridge for about a day to allow the flavors to blend nicely.

It’s cold outside, so it’s time for some yummy winter fare.

You will need:

• A large pot
• A hand blender (or a regular blender)
• Butter (1 quarter-pound stick plus 2 tablespoons)
• 1 medium onion, diced
• 1/2 cup flour
• 1 quart dairy (milk or half-and-half, depending on how rich you want this to be)
• 1 quart chicken stock
• 1 pound shredded carrots
• 1 pound broccoli
• 1 pound potatotes, cubed (or use leftover baked potato)
• 1 pound cheese suitable for melting (I highly recommend at least 2 oz cream cheese as part of this)
• 1 Tablespoon salt
• 1/2 tablespoon garlic powder

Take 2 tablespoons of the butter and saute the onions, and set them aside.

Take the remaining butter and flour and make a roux. Add the dairy and chicken stock and let simmer and thicken for about 20 minutes.

While it’s doing this, cook the broccoli (5 min), carrots (2 min), and potatoes (4 min) in a covered dish in the microwave.

After the base has thickened some, add the vegetables, salt, and garlic and let simmer for another 5-10 minutes. Use a hand blender to puree the mixture (you can also do it in batches in a regular blender if you need to).

Add the cheese and melt until it’s nice and thick. Serve with a really good roll.

Makes around 16 cups/8 servings.

It’s been cold and icy for a few days. This weather calls for soup. Thick, rich soup that sticks to your ribs. I give you this:

chop 2 lbs potatoes and boil for 15 minutes. Drain and set aside. If you time it right, they should be done about the time you finish the next step.

Take 1 lb bacon, partially frozen, and slice across the strips in 1/4″ pieces, and slice again in the other direction about 3/4″ apart, and cook until crisp. Remove the bacon bits to a bowl lined with a paper towel and keep the fat in the pan. Add chopped garlic and chopped onions and saute. When the onions and garlic are cooked, add 2/3 cup flour and make a roux. Add 4 cups chicken broth and 2 cups milk. stir until smooth and heat until it begins to thicken. Add chopped green onions and/or chives and stir. Add the potatoes and bacon and 1/2 lb grated cheddar. Stir until smooth and add salt and pepper to taste. Simmer until ready to eat. Stir in 1 cup sour cream before serving.

This stuff ends up pretty gloopy, so it helps to add milk when reheating the leftovers.

Note: The cooking method above for the bacon also works well for making bacon crumbles for salads and other recipes.