Now We’re Cookin’

I’m so excited to be the new Ozarks’ Cookery columnist for The Ozarks Mountaineer Magazine!  Starting in the May/June edition, yours truly will be sharing some of the delectable delights that Ozark food enthusiasts enjoy.  Many thanks to the fabulous Faye Pfister for blazing a buttery trail of goodness these past several years!

English: Kitchen Euskara: Sukaldea

In the months to come, I’d be thrilled to get your column theme suggestions, recipe ideas, and recommendations for new cookery- and food-related books published by authors in the Ozarks.  (You can email me by clicking on the link to the right.)

Until the first column goes to print, however, let’s take a look at one of my personal favorites…

Idaho Baked Potato Soup

Ingredients

  • 3 bacon strips, diced
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 2 large baked Idaho potatoes, peeled and cubed
  • 1 cup half-and-half cream
  • 1/2 teaspoon hot pepper sauce
  • Shredded Cheddar cheese
  • Minced fresh parsley
 Directions
  1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Serves: 4-6         Prep Time: 30 minutes      Cook Time: 30 minutes

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Find more Ozarks’ Cookery articles at The Ozarks Mountaineer Magazine