recipejournal

potato leek chowder.

1 tablespoon olive oil
3 cups finely chopped leek (about 4 leeks)
5 cups chicken broth
3 cups (2-inch) cubed peeled yukon gold potato
3 cups (2-inch) chopped cauliflower florets
1 cup milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
3 bacon slices, cooked and crumbled (drained)

heat oil in a large dutch oven over medium heat.  add leek; cook 15 minutes or until tender, stirring frequently (do not brown).  set aside.

combine broth, potato, and cauliflower in pan; bring to a boil.  reduce heat, and simmer 25 minutes or until potato is tender.  cool 10 minutes; stir in milk.  place one-third of potato mixture in a blender; process until smooth.  pour pureed potato mixture into a large bowl.  repeat procedure twice with remaining potato mixture.

return pureed potato mixture to pan; stir in leek, pepper, salt, and corn.  cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently.  sprinkle with crumbled bacon just before serving.

our christmas eve meal this year.  my new favorite potato soup.  you can't taste the cauliflower whatsoever.  believe me, i wouldn't be eating it if you could!  a hearty chowder that's just as good warmed up for another meal.  to avoid all of the blender nonsense, i simply used my immersion blender in the pot and it worked like a dream.  i highly reccomend that method to save yourself a few dishes and added work.

roast turkey with port gravy.

stock
2 tablespoons olive oil
neck, heart and gizzard reserved from one 13-14 pound turkey
2 large celery stalks, coarsely chopped
1 large onion, chopped
6 cups water

turkey
1 13-14 pound turkey
1 medium onion, chopped
1 medium mcintosh apple or golden delicious apple, quartered, cored, coarsely chopped
3.5 teaspoons coarse kosher salt, divided
1/5 teaspoons freshly ground black pepper, divided
1/2 teaspoon dried thyme
2 tablespoons olive oil

gravy
1/4 cup butter, room temperature
1/4 cup unbleached flour
1/2 cup tawny port
chicken broth, if needed

for stock : heat oil in heavy large saucepan over medium-high heat.  add neck, heart and gizzard, then celery and onion; saute until deep brown, stirring often, about 18 minutes.  add 6 cups water and bring to boil, scraping up browned bits.  reduce heat to medium-low, cover and simmer 1/5 hours.  strain stock into large measuring cup and reserve; discard solids.

for turkey : place turkey on rack in large roasting pan.  mix onion, apple, 1/2 teaspoon salt, 1/2 teaspoon pepper and thyme in bowl.  spoon mixture into main turkey cavity.  tuck wing tips under; tie legs together loosely to hold shape.  rub oil over turkey; sprinkle with 3 teaspoons salt and 1 teaspoon pepper.

position rack in bottom third of oven and preheat to 400 degrees.  roast turkey uncovered 45 minutes.  reduce oven temperature to 375 degrees.  roast turkey 1 hour.  turn pan around; pour 1 cut turkey stock over.  roast until thermometer inserted into thickest part of thigh registers 175 degrees, about 1 hour longer.  transfer turkey to platter; tent loosely with foil and let stand 30 minutes.  reserve pan juices for gravy.

for gravy : blend butter and flour in small bowl to smooth paste.  tilt roasting pan; spoon off fat from pan juices.  place pan over 2 burners on medium - high heat.  add port and 1 cup turkey stock; bring to boil, scraping up browned bits.  transfer to large saucepan.  measure 3 cups turkey stock, adding chicken broth if needed.  add to saucepan and and bring to boil.  whisk in flour past.  boil until gravy is thick enough to cat spoon, whisking occasionally, about 15 minutes.  season gravy with salt and pepper.

absolutely divine.  my first turkey.  andy says this is the best gravy he's ever tasted.  i'm not a gravy type of gal, but have to admit it was pretty tasty.  a good turkey for a beginner as i didn't think it was that difficult.  definitely will try again.