Daily cook recipes

CREAM OF POTATO SOUP

Cook recipe ingredients:

4 large Potatoes, any variety
2-3 Carrots, scrubbed & chopped
1 cup Soup Stock or 1 Bouillon Cube in 1 cup Hot Water
4 tablespoons butter
1 medium Onion, chopped fine
8 cups Milk
2 cups Light Cream
1 tablespoons Salt
Pinch of Rosemary, Sage & Marjoram
1 teaspoon Garlic Salt

Cook recipe:

Scrub potatoes well and knick out eyes and dark spots. Do not peel. Dice into cubes and place with carrots and 1 cup soup stock in heavy 3 quart saucepan. Cover and cook at medium heat for about 5-7 minutes. Reduce heat to low and cook covered until potatoes are tender but not mushy, about 20-30 minutes.

Melt butter in Dutch oven until it sizzles. Saute onions in butter until tender. Add milk, cream and seasonings. Cook mixture over medium heat until very hot. Do not boil. Add potato mixture to hot milk. Cover and simmer on low heat for 30 minutes to an hour. Before serving, garnish individual portions with chopped parsley and a pat of butter.

SPAGHETTI CARBONARA

Cook recipe ingredients:

1/2 pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves

Cook recipe:

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

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Cook recipe for tonight:

CREAM OF POTATO SOUP

SPAGHETTI CARBONARA