Potatoes, Garlic and Cranberries

Thank goodness we still have lots of cranberries, potatoes and garlic around from the end of the growing season.  I'm going to start with a Cranberry Calfouti.  OMG.  This is soooooo good -  lick the bowl good (thanks for the inspiration Brian).  I looked at the recipe and had everything in the house except almonds so I swapped them out for walnuts.

Greta enjoys Calfouti, pictured in my Grandma's dishes

Yum, mom (Greta has my Grandma's blue eyes)

Calfouti

*Oh, I wish I had a better picture!  It's pretty too, but I didn't take my time with the pictures.  I was too anxious to eat!!

Here's the recipe:  Cranberry Calfouti

Wow, that's all I can say about it.  I hope you try it.  I did not have Ramekin dishes (I want some), so I just used a regular casserole dish.

I've been making this Potato Olive Soup for years.  Sounds weird right?  But, it's actually a favorite of ours.

Potato Olive Soup

Potato Olive Soup

Dredge chicken in flour or veggies if making vegetarian
Brown chicken for 5 minutes and then add garlic, onions and potatoes.
Add 1 cup of cooking white wine.  Stir for 1 minute
Add 1 quart of vegetable stock.  Bring to a bowl and simmer for 20 minutes until potatoes are tender.
Add a cup of green olives.
Add a 1/2 cup of 2% milk (or whole) and stir
I serve the kids and then add crushed red pepper to the soup for the adults. 

Yes, it's an odd recipe but I guarantee it's good! 

Last but not least, I've been wanting to try Roasted Garlic since I enjoyed it at the American Club 3 years ago..... something that I could spread on bread, potatoes, or whatever.  I'm crazy about garlic!  If you would walk in our house right now you would be blown away with the garlic smell.  I actually love it.  And, we are keeping the vampires away.

Roasted Garlic pictured in my Grandma's dish

To roast garlic, cut of the tips of the garlic, drizzle with olive oil, wrap in aluminum foil, and back for an hour.  The garlic caramelizes and you can spread it on bread just like it's butter (only it's waaaaaaay better).

Happy Cooking,

Kristin