Saturday, October 28, 2006

Honey Mustard Woes






My husband and I are both big fans of honey mustard, and we've been hooked on a singular brand for quite a while now. Since moving to Boston, I stock up on this honey mustard whenever I'm in New York, and my mother will often send five or six bottles in a package for me. So we've been into this honey mustard for quite some time. Sadly, the KC Masterpiece Dip 'n Top Honey Dijon has now been discontinued. This was a big blow for us and we didn't know what to do. So last weekend we did a honey mustard tasting of all the prevalent brands on the market. We used corn flake chicken as our dipping piece, because it's his favorite.



The winner for now is the Ken's Steakhouse. It is at least creamy enough. But in our opinion, they are all sad substitutes for the real thing.

To make cornflake chicken (I think this may be loosely based on a Cooks Country recipe?): crush 3 cups of cornflakes in the food processor until coarse crumbs form. Wash and dry chicken breasts or tenders. Pound if desired. Dip them once in beaten egg, once in peppered flour, and then dredge in cornflakes, or shake in a plastic bag. Bake at 350 for 20 minutes or so.

Wednesday, October 11, 2006

Potato and Cheese Soup

Boy, this one is decadent soup - an attack on the blood sugar and on the arteries all in one. But for an occasional (read: annual) treat, I have found this particular recipe to be unsurpassed.

Potato and Cheese Soup

6 large potatoes, peeled and quartered
2 medium carrots, peeled and sliced
1 medium onion, quartered
1 (14-ounce) can chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk, divided
1 1/2 cups shredded sharp cheddar cheese
1 tablespoon dill weed
1 cup sour cream
3 cups milk
Salt and pepper to taste
1/4 teaspoon chili pepper or to taste

Crumbled bacon (optional, but I would never pass it up)

In a large soup pot over medium-high heat, add potatoes, carrots, onion, and chicken broth. Cover and simmer 15 to 20 minutes or until vegetables are tender when pierced with a fork. Remove from heat.

While vegetables are cooking, make cream sauce. In a medium saucepan over medium-high heat, melt butter; add flour, stirring constantly until mixture is smooth and bubbly. Add milk and bring to a boil, stirring constantly, until thickened. Remove from heat. Add cheddar cheese and dill weed. Stir until cheese is melted. Set aside.

In a food processor or blender, in small batches, puree potato mixture with some of the milk. Pour blended potato mixture back into the soup pot. Add the cheese sauce, sour cream, remaining milk, salt, pepper, and chili pepper. Stir until thoroughly blended. Return to medium heat and heat until warm. Remove from heat and serve in soup bowls.

Makes 6 servings.