Porch Season

I haven't been cooking a lot of new things recently.  I don't know why, really.  I go through phases I guess.  The food pictured above isn't really new, or even that interesting.  It's just a panini (ham, mozzarella, and pesto) and a salad (spring greens, strawberries, goat cheese, honey cashews, and blush vinaigrette).  But it was one of the best sandwiches and salads we've had in a long time, because we ate it on the porch.  Food tastes better outside.  I don't know why.  It just does.  And now that spring is here, there will be a lot more of that. 

Cold Cold Monday

Potato Soup doesn't photograph well, but it tastes really good.

Yesterday it was cold again.  In fact, it snowed most of the morning.  So, since we are supposed to be getting a significant warm-up tomorrow, I figured this might be my last opportunity to make soup.  I decided on potato.

Daphne asked me what was for dinner.  I said potato soup.  Her head hung low.  "But MOM. I don't LIKE potato soup." And she slunk away sadly.

A little while later, we were playing and I told her it was time for me to go start on dinner.  Suddenly, she perked up and said, "Mom!  I know someone who is here and can HELP you make it!"  I looked around and guessed Quincy:

Quincy

 But she was talking about herself.  She volunteered to help, without me even asking.  A good sign.

So, we started on the soup.  I let her wash the potatoes while I cut up the carrots.  Then, when we got everything going in the dutch oven, I asked her, "So, are you going to eat this soup since you're helping me make it?"  "Of course!" she said.  Can I get a HECK YEAH!

And so, I sent her off to play while the soup cooked.  And while it cooked, I stewed.  I had a moral dilemma.  You see, at the end of the cooking time, when the potatoes are all nice and tender, a nice big handful of cheddar cheese is added to the soup.  To melt.  And that means Melty Cheese, and THAT means Daphne's Kryptonite.  I began to grate the cheese.  "For me and Daddy to put on top," I told her.  "Promise you won't put any on mine," she said.  "I promise I won't put any on top of yours," I said.  And when she wasn't looking, I added the cheese.  Oh, the guilt. 

But here's the thing.  She ATE it and she LIKED it.  But I feel like the world's worst mother because I promised I'd never lie to her about food.  And I guess I didn't lie...I just didn't tell the whole truth.

I'm going to have to tell her the whole truth.  Maybe Thursday.  Because on Wednesday, we're having the left-overs.  She is going to be so mad at me.  I don't blame her.

So, Future Daphne, when you grow up and read this, I'm sorry for not telling you about the cheese.  I really am.  But you liked this soup.  I hope you will forgive me.

Recipe below.  Garnish with shredded cheddar cheese and serve with good crusty bread.

Potato Soup

 Ingredients:

• 6 tablespoons butter
• 2 cloves garlic, minced
• 2 small ham steaks, cut into small cubes
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 4 cups diced peeled white potatoes
• freshly ground black pepper, to taste
• 2 cups half-and-half or whole milk
• 1 cup shredded sharp Cheddar cheese (Shhhhhhhh)
• salt, to taste

Directions:

Heat butter in a large saucepan over medium-low heat. Add garlic and country ham. Sauté, stirring frequently, until ham starts to brown. Add flour and stir until well blended. Add the chicken broth and stir over medium heat until thickened and bubbly. Add potatoes; bring to a simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Add pepper, to taste. Add half-and-half or milk, and cheese; stir until cheese is melted. Taste and add salt if necessary.