Tag Archives: potato

Escarole and Potato Soup

Escarole and Potato Soup

Escarole and potato soup – sometimes my mother made it with soprasade and other times with beans. You can try it with both. That one clove of garlic was my idea, not my mother’s.

Ingredients:
  • Olive oil for frying
  • ½ lb. soprasade cut into thin slices
  • 1 chopped onion
  • 1 minced garlic clove
  • 2 pealed potatoes cut into ½ inch pieces
  • 6 cups coarsely chopped escarole
  • 4 cups chicken or vegetable stock
  • 1 tbsp red wine vinegar
  • 3 diced plum tomatoes
  • Salt and black pepper to taste

Put the soprasade in a pot with some oil and cook for a few minutes – don’t brown. Add the chopped onion and cook until translucent and soft. Add the garlic and potatoes. Add oil if yuou need it. Stir and cook for another 5 minutes.
Add the washed escarole. It may seem to overflow the pot but add ½ cup of water, cover and simmer for 5 to 8 minutes until it wilts. Stir until all ingredients are well mixed.
Add the tomatoes, the stock, and vinegar. Mix thoroughly and bring to a boil. Reduce the heat, cover, and simmer for 1 hour. Check for seasoning and serve with a drizzle of olive oil and grated Parmesan cheese.

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Baked Potatoes

Baked Potatoes

I got another potato recipe from Tommy the bartender. This one is for baked potatoes. Everybody knows how to bake a potato, right? Well, according to Tommy, if you take a little more care and a few extra steps you can make a really exceptional baked potato.
Baked Potatoes.Ingredients:
  • 2 tbsp. salt (more for serving)
  • 4 russet potatoes
  • 2 tbsp. vegetable oil
Brine – 2 tablespoons salt dissolved in ½ cup of water.

 Pre-heat the over to 400o.
Put the potatoes in a bowl and toss to coat thoroughly with the brine.Baked Potatoes.

Instead of poking holes in the skin, cut a long X across the top of the potato about ¼ in deep. Place the potatoes on a rack in a baking sheet and bake for 1 hour 45 minutes.
Remove the potatoes from the oven and cut the X a little deeper – about another ½ inch. Coat the skins with the oil and put the potatoes back in the oven for another 10 minutes.

Break them open by pushing in the ends and serve them simply with salt and butter or any way you like.Baked Potatoes.

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