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penthouse kitchen

Monthly Archives: January 2013

Potato and (Jarlsberg) Cheese Soup

25 Friday Jan 2013

Posted by penthouse kitchen in Appetizers, Mains, Soups, Vegetables, Winter

≈ 13 Comments

soup2

On a cold, blustery winter day, what tastes better than a bowl of hot soup? Rich, hearty, and creamy potato soup comes to mind when the temperature dips, and it sure does hit the spot. Here I’ve combined the elements of a basic potato soup with the decadence of nutty Jarlsberg cheese, a delicious pale ale, and of course – bacon – because it makes everything better.

Ingredients:

  • 4 slices of baconsoup4
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 2 large russet potatoes, unpeeled and chopped
  • 12-oz beer, pale or amber ale
  • 3 cups chicken stock 
  • 1 cup milk
  • 1.5 cups grated Jarlsberg cheese
  • 3 tbsp chopped parsley, save 1 tbsp for garnish
  • salt, pepper to taste

Directions

In a large stock pot, cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on a paper towel. When cool, break into small pieces and set aside to use as garnish. Add the onion, carrot, and celery to the bacon drippings in the pan and sauté until softened. Add the beer and cook until the liquid is reduced to about half. Add the potatoes, season the vegetables with salt and pepper, then add the chicken stock. Simmer until the potatoes are soft, about 20 minutes. Turn off the heat, add the parsley and then purée the soup using an immersion blender. Now stir in the cheese until melted. Stir in the milk – heat the soup if necessary but do not boil. Garnish with crisp bacon bits and parsley.

soup1

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Crab Deviled Eggs

15 Tuesday Jan 2013

Posted by penthouse kitchen in Appetizers

≈ 3 Comments

eggs1Deviled eggs – you either love ’em or hate ’em. Maybe it’s the smell, maybe its the texture, or maybe you are a wimp and have never even tried them. I don’t think I can change anyone’s mind on this one, so here is a not-so-classic deviled egg recipe for all you egg-lovers. And for the haters – just look at this post for its aesthetic value.

Untitled_Panorama1Ingredients

  • one dozen eggs, hard-boiled and cut in half
  • 1/2 lb lump crab meat
  • 1/4 cup mayo
  • 1 tblsp dijon mustard
  • 1 tblsp horseradish cream
  • salt, pepper
  • sweet paprika for garnish

Separate yolks from egg white halves and put in a large bowl. Mash the yolks with a fork. Add the mayo, mustard, horseradish cream, salt and pepper, and continue to mash until yolks are creamy and well blended. Fold in the crab meat, breaking it up slightly with the fork. Using a spoon, fill the egg white shells with the yolk mixture, and sprinkle the tops with paprika.

eggs2

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Rosemary Infused Vodka

04 Friday Jan 2013

Posted by penthouse kitchen in Drinks

≈ 6 Comments

vodkaHomemade flavored vodka is so easy to make and well worth the little effort. You can make just about any flavor you can imagine – my personal favoritesvodka2 are vanilla, raspberry, and rosemary. Just take a mason jar, fill it with your choice of premium vodka (I use Ketel One), add your infusion ingredients, seal and place in a cool, dark place. Every few days shake the jar and taste your infusion to see how it’s coming along. Some ingredients take longer to infuse than others. Stronger-flavored ingredients like rosemary only take 2-3 days. Vanilla beans take about a week and raspberries take 1-2 weeks. When your vodka has reached a desired flavor level, strain the ingredients out and re-jar. You can now keep it in the refrigerator almost indefinitely, but I guarantee it won’t last long! Just mix with club soda, fresh lemon or lime, and enjoy!

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