Portuguese Kale Soup

Christopher and I have tried a bunch of times to copy restaurant recipes that we love.  They always turn out just so-so.  But not this time!

Over the weekend we shared a bowl of Portuguese kale soup in P-Town that was incredible!  So, we dissected the soup and purchased all the ingredients.  We were so happy with the finished product.  A little spicy, full of veggies and perfect for fall.  I’m so proud we were finally able to copy a recipe and have it turn out just as well as the original!

INGREDIENTS
1 coil Linguica, spicy Portuguese sausage (casing removed)
4C. Chopped kale
5 Yukon gold potatoes, cut into small dices
1 large Yellow onion
2 cloves Garlic, pressed
1 can Dark red kidney beans
3/4C. chopped Carrot
4C. Chicken stock
4C. Water
Salt and pepper to taste

DIRECTIONS
In a large dutch oven, heat 2T. oil over medium-high heat.  Add crumbled linguica and cook 4 minutes.  Add onion and carrot and cook until onion is soft – about 5 minutes.  Add garlic during the last minute of sauteing.

Add stock, water, kidney beans and potatoes.  Simmer 10 minutes, until potatoes are just barely soft.  Add kale and cook another 10 minutes.  Taste and adjust seasonings accordingly.

This soup is great served immediately, but is even better if you make it ahead of time and re-heat.  Enjoy!

Husband Rating – 5 out of 5 – “Absolutely delicious!“

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Garlic and Chive Mashed Potatoes

This was my contribution to our Thanksgiving feast this year.  I got the recipe from Tyler Florence and, as usual, it didn’t disappoint!  Just look at that mound of fluffy, garlicky deliciousness!!

INGREDIENTS
4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream (I used whole milk, and it was still delish)
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

DIRECTIONS
Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well.

Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl (I use my KA Stand Mixer).

Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

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Shepherd’s Pie

I’d never made Shepherd’s Pie before tonight.  It was really good!  I used Alton Brown’s recipe as a jumping off point and made a few modifications.  I had some ground turkey in the house, so I decided to use that instead of beef.  Next time, I’m going to make more potatoes…the top layer should definitely be thicker. 

INGREDIENTS
For the base:
1lb Gound Beef or Turkey
1bag frozen carrot/corn/green bean mix
1 white onion, diced
1t. Worstershire sauce
2 Cloves Garlic
1/2T. Poultry Seasoning

For the potatoes:
1lb Russet Potatoes
2T Butter or Margarine
2T. Chives, finely diced
S&P to taste
(The potatoes called for half and half as well, but Hubby can’t have diary, so I left it out.  They were still quite good).

DIRECTIONS
Dice potatoes into 1in. pieces.  Add to a large pot of cold water.  Bring to a boil and continue simmering 10-15 minutes (or until pieces can be crushed with tongs).  Drain water and add potatoes back into the pot.  Add butter, chives, seasonings and half and half (if using) and mash until desired consistency is reached.
 
In another pan, brown and drain ground turkey.  Leave a small amount of fat in the pan for the onions.  Add onions and cook until translucent. 

Add poultry seasoning and worstershire sauce.  Next, add the frozen veggies.  Cook for 5-8 minutes to warm.  Add garlic and cook an additional 2 minutes. 

Transfer mixture to an oven-safe casserole and top with potatoes.  Sprinkle with paprika and bake at 350 for 15 minutes.  If you want a crispier top, just place it under the broiler for the last 5 minutes.

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