Loaded Potato Soup

 Loaded Potato Soup

So Warm And Hearty For Cold Winter Days!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour, 30 minutes

Ingredients

5 Russet potatoes, peeled & diced

8 cups chicken broth

2 cup heavy cream

2 medium onions, diced

5 stalks celery, diced

3 cloves garlic, minced

6 bacon strips, lardons

2 tsp Worcestershire sauce

shredded cheddar cheese

2 tbsp olive oil + drizzle

2 tbsp flour

sliced green onions,garnish

salt

pepper

Cooking Tools

Large stock pot

Blender 

Directions

In a stock pot, drizzle some olive oil and saute bacon until cooked and crispy.  Remove bacon and drain off in a paper towel, set aside.  Saute onions in the bacon fat until caramelized on medium heat, careful not to burn. Add the flour and toss until completely absorbed by the fat.  Add in celery, garlic, potatoes, Worcestershire sauce and chicken broth.  Cook on medium low heat until potatoes are fully cooked through. Pour in cream pot and salt and pepper to taste and bring back up to simmer. Remove half of the soup into a blender and puree until smooth then pour back into the pot. If you prefer a completely smooth soup, then blend soup in several batches. Plate soup and garnish with crispy bacon, cheddar cheese and also garnish with sliced green onions & drizzle some EVOO.

Serves 6

Pork Rib Miso Ramen

 Pork Rib Miso Ramen

The Broth Is Full Of Umami Flavor!

Difficulty: Moderate

Prep Time: 40+ minutes

Cooking Time: 1 hour +

Ingredients

1 slab baby back ribs

6 dry Ramen noodles

3 cartons unsalted chicken bone broth

3-4   tbsp White Miso

1 tbsp soy sauce

1/2 tsp Dashi granules

3-4 large slices fresh ginger

1/4 bonito flakes

4 cloves of garlic, halved

1/2 cup Mirin

1/2 cup green onions, sliced

1 tbsp pickled ginger (optional

2 baby bok choy, blanched

chili oil (optional)

nori (optional)

4 soft boiled eggs, halved

salt

pepper

Cooking Tools

Sheet pan

2 stock pots

Strainer

Directions

Preheat oven to 350 Degrees F. Place ribs on sheet pan, salt and pepper ribs and place in oven for 1 hour or until the ribs start pulling away from the bone. To make the broth: Pour unsalted broth in pot with miso, soy sauce, Dashi, sliced ginger, bonito flakes, garlic and Mirin.  Bring the broth to a boil then reduce to a simmer, cook broth for at least 45 minutes. Adjust seasoning as necessary or if too salty, add more broth or water. Strain broth to another pot, free from debris. Cook Ramen noodles in a separate pot with boiling water, cook according to directions on the label. Slice cooked ribs, you can add to the rich broth before serving. Drain cooked ramen noodles and place in bowls, pour ramen broth on noodles and top with ribs, green onions, baby bok choy, chili oil, eggs and pickled ginger.

Serves 4