Black Forest Potato Soup Food

BLACK FOREST ESCARGOT SOUP

Steps:

• Beurre Manie: Combine butter and flour in a small bowl and blend well.
• Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.
• Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.
• Pour in wine, broths and creme fraiche, simmer 20 minutes.
• Stir in escargot, reserved liquid, chives, parsley and aniseed.
• Pinch off bits of Beurre Manie and whisk into soup, one at a time.
• Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.
• Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.

STUART ANDERSON'S BLACK ANGUS BAKED POTATO SOUP

Steps:

• Melt butter on medium heat.
• Add onion and saute for 2 minutes, being careful not to brown the onions.
• Sprinkle flour over the onions and cook about 5 minutes, stirring often.
• Gradually add chicken broth.
• Add potatoes, salt, basil, white and black pepper, Tabasco and garlic salt.
• Bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.
• Stir in half& half; heat through.
• Garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.

CREAMY BLACK FOREST POTATO CASSEROLE~ROBYNNE

Steps:

• 1. Preheat oven to 350 F. degrees. Grease a 2-quart rectangular baking dish; set aside.
• 2. For sauce, in a medium saucepan, cook onion in hot butter over medium heat for 4 to 5 minutes or until tender. Stir in flour and mustard. Gradually stir in milk. Cook and stir until mixture is slightly thickened and bubbly. Reduce heat to low. Whisk in cream cheese until smooth (this is where i add in additional seasoning). Stir in half of the Gruyere cheese until melted. Stir in chives.
• 3. In a large bowl, combine potatoes, ham, and sauce. Transfer mixture to the prepared baking dish.
• 4. Bake, covered, about 1 hour or until potatoes are tender. Stir gently. Sprinkle with crushed bagel chips and the remaining Gruyere cheese. Bake uncovered for 10 to 15 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

BLACK FOREST POTATO SALAD

Steps:

• Cook the potatoes :.
• Scrub the potatoes, but don't peel. Place potatoes in a large saucepan with plenty of salted water, cover and bring to a boil. Simmer just until the potatoes are tender, 15 to 20.
• Make the dressing:.
• Peel the onion and chop it very fine. Place the onion in a bowl with the vinegar, sour cream, mustard, salt and pepper. Sprinkle in the caraway seeds. Whisk the ingredients until mixed, then gradually whisk in the oil so that the vinegar and caraway dressing emulsifies and thickens slightly. Pour the oil in a slow, steady stream so dressing emulsifies thoroughly. Taste the dressing for seasoning, and adjust, if necessary. Set aside.
• Test the potatoes for tenderness with the tip of a small knife. When done, drain potatoes in a colander and rinse if needed.
• While still warm, cut the potatoes into 1/2-inch slices. Transfer the potatoes to a large bowl.
• Briskly whisk the dressing, then pour it over the warm potatoes.
• Assemble the salad:.
• While the potatoes cool,trim away any fat and any rind from the slices of ham. Cut the ham into approximately 3/4-inch strips and set aside.
• Chop the parsley until fine and add the ham strips to the cool potato salad.Sprinkle about three-fourths of the parsley over the top. Stir the ham and parsley into the salad. Taste for seasoning, cover and chill in the refrigerator at least one hour.
• To serve:.
• Transfer the potato salad to a large platter and serve at room temperature, sprinkled with the remaining parsley.

BLACK FOREST POTATO SALAD

Steps:

• In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain.
• Meanwhile, in large bowl whisk together vinegar, oil, water and pepper.
• Mix in apples.
• Add potatoes, sauerkraut, onions and parsley to apple mixture; toss gently.
• Season with salt.

BLACK ANGUS POTATO SOUP

Steps:

• Wash, dry and prick potatoes with a fork. Bake at 400 for 1 hour or until done. Let cool and cut in half lengthwise and scoop out the pulp, set aside. Use the skins for something else, such as fried potato skins!
• Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
• Add potato pulp, salt, peppers, 2 Tbsp green onion, half the bacon, and 1 cup of the cheese. Cook until thoroughly heated. Stir in the sour cream.
• Add extra milk if necessary for desired consistency.
• Serve with remaining green onions, bacon and cheese.