Posted by: Thursday on: October 22, 2008
Yukon gold potatoes are the key ingredient to give the soup rich, buttery flavor. Definitely don’t sub them out for something else
Soup:
2 tablespoons butter
3 large leeks, thinly sliced
6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds)
6 cups vegetable broth
2 thyme sprigs or 2 tsp dried
1/4 teaspoon freshly ground black pepper
1 lb True Cod, [...]
Posted by: Thursday on: June 16, 2008
Alright, not your average steak and potatoes, lol. The recipe for the steak can be found on page 235 of the June 2007 Cooking Light. We used flat iron steak instead of rib-eye and did not follow through to the pasta, simply bbqing it and serving it with the potatoes.
The potato recipe can be found [...]
Posted by: Thursday on: April 9, 2008
Page 166 of the April 2006 Cooking Light. It’s actually a menu including Cumin Roasted Jo-Jo’s and green beans. The Jo-Jo’s ended up taking about 35 minutes, but we also used 3 large baking potatoes. Also used chicken thighs instead of breasts. The flavor was a bit hard to pinpoint. Maybe a sort of Caribbean [...]
