Sunday, December 27, 2009
Weekend off means tasty home cooking
Chocolate Eggnog Pie - I'm afraid to post how easy this recipe is, but the filling is just 1 3/4 cups of eggnog in place of milk on the instant chocolate pudding/pie mix. The crust is made from Famous Amos chocolate sandwich cookies with the cream scraped off. I wanted to make my own chocolate cookie crust for the first time and most recipes call for chocolate wafers. Chocolate wafers at my grocery store run $4.79 for a box that would barely make enough to cover the pie dish. I thought about using Chocolate Teddy Grahams (3.79 for a much bigger box) but then saw the sandwich cookies and decided to improvise. As a bonus I had left over Oreo knockoffs.
I also made a Potato Leek Soup that came out very well.
Potato Leek Soup (recipe adapted from The Irish Heritage Cookbook)
6 medium potatoes peeled and cubed
2 medium leeks
2 celery stalks
4 tablespoons of butter
2 bay leaves
5 cups chicken stock
2 cups skim milk
1/2 cup (approx) heavy cream
1. Saute the leeks, potatoes, onion and celery in the butter in a large pot for about ten minutes.
2. Add the spices, stock and 1/2 a cup of the milk, reduce heat, cover and let cook until vegetables are tender. About 30 minutes
3. Discard the bay leaves, let soup cool for 15 minutes. Blend in batches using a food processor or blender.
4. Return to stove and add remaining milk and heavy cream.
The soup goes really well with buttermilk biscuits. I went with the first recipe from Google found here. Tip of the day: If you don't have a round biscuit/cookie cutter use a drinking glass. I learned that one making hammentaschen with my mother.