Thursday, November 8, 2007

Fusilli with Provolone Sauce


Fusilli cooked according to package directions
2 tablespoons unsalted butter
2 tablespoons AP flour
2 cups whole milk, heated
1 cup grated provolone cheese
1/4 cup grated Parmigiano Reggiano
Salt and freshly ground white pepper

  1. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  2. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 3 to 4 minutes.
  3. Remove the mixture from the heat and whisk in the provolone and parmesan until combined; season with salt and white pepper.

From Bobby Flay.

Thursday, November 1, 2007

Jeana's Baked Potato Soup


1 - 2 lbs Red Potatoes
1 stick butter
2/3 cup flour
1 ½ Quarts Milk
4 -5 green onions - chopped
1 cup sour cream
1 cup bacon - cooked crispy and crumbled.
Salt and pepper to taste
5 oz cheddar cheese


  1. Cook potatoes in oven at 350 degrees or until tender.
  2. Cut potatoes in half, and scoop out all of the "meat". Set aside. Dice half of the potato peels and set with scooped out potato meat. Discard remaining peels.
  3. In a large saucepan, melt butter. Whisk in flour. Cook the butter/flour mixture for a few minutes (while stirring) to help remove the "raw" flour taste. Add milk in slowly. Whisk constantly until mixture begins to simmer. Turn heat to low, and add the potatoes, peels, and onions. Next, add sour cream and salt. Continue to stir until sour cream is melted. Next, add bacon and then cheese. Stir until cheese is melted.