Creamy Artichoke Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish


Directions

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.


Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.


Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.


* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


From: foodnetwork.com

Parmesan Potato Pancake

Cook Time: 35 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 2 tablespoons olive oil, plus 1 tablespoon
* 1 onion, chopped
* 1 clove garlic, minced
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 pounds Yukon gold potatoes, peeled
* 1 cup grated Parmesan
* 1/2 cup chopped fresh basil leaves

Directions

Warm the 2 tablespoons of olive oil in a large (12-inch diameter)
nonstick pan over medium-high heat. Add the onions and cook until
translucent, about 4 minutes. Add the garlic and cook until tender and
fragrant, about another 2 minutes. Season the onion mixture with salt
and pepper. Transfer the onion mixture to a large bowl and set aside.
Reserve the pan.

Meanwhile, grate the potatoes in a food processor using the grating
attachment blade. Use a kitchen towel to help squeeze out the water
from the grated potatoes. Add the potatoes to the bowl with the onion
mixture. Add the Parmesan and the basil. Stir to combine and season
with additional salt and pepper, to taste.

Warm the remaining olive oil over high heat in the same pan that was
used to cook the onions. When the pan is hot, but not smoking add the
potato mixture. Use a spatula to press the mixture down into the pan
firmly and evenly. Turn the heat down to medium and cook the potato
mixture until the bottom is golden brown and the pancake can move in
the pan, about 12 to 15 minutes. Turn the heat down to medium-low if
the pancake is browning too fast in places. Place a large plate on top
of the pancake and flip the pancake out of the pan. Turn the heat on
the pan back up to high. When the pan is hot slide the pancake back
into the pan and cook until the bottom is golden and is cooked
through, about 12 to 15 minutes. Slide the pancake onto a serving
platter, slice, and serve.

Broiled Zucchini and Potatoes with Parmesan Crust

Cook Time: 30 min
Level: Easy
Yield: 4 servings

Ingredients

* 4 small new potatoes (red or white, about 1 1/2 inches in diameter)
* 2 tablespoons butter
* 1 clove garlic, minced
* 1 teaspoon chopped fresh thyme leaves
* 1 teaspoon chopped fresh rosemary leaves
* 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5
inches long)
* Pinch kosher salt and freshly ground black pepper
* 1/4 cup grated Parmesan

Directions

Bring a medium pot of water to a boil over high heat. Add the potatoes
and cook until just tender, about 8 to 10 minutes. Drain the potatoes
and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic,
thyme and rosemary and let cook until the butter melts, about 2
minutes. Meanwhile, season the cut sides of the zucchini and potatoes
with salt and pepper. Carefully place the zucchini and potatoes cut
side down in the melted butter. Let them cook until golden brown,
about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browed
zucchini and potatoes on the baking sheet cut side up. Sprinkle the
tops with the Parmesan. Place in the broiler until the cheese is
golden brown, about 4 minutes. Transfer to a plate and serve.

From: foodnetwork.com