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Leek and Potato Soup with Ham

Leek and Potato Soup with Ham
Leek and Potato Soup with Ham

 

 

 

 

 

 

 

Leek and Potato Soup with Ham

One of the benefits to making a baked ham in the winter is all the great secondary dishes you can make with the leftover ham, for those chilly nights here in south Florida.

Leek and potato soup with ham is one of those warm comfort food dinners, served with Scottish Scones (  http://www.rantsravesandrecipes.com/category/recipes/breads-and-pastries/recipes-for-all-kinds-of-biscuits/scottish-scones-recipes-for-all-kinds-of-biscuits  )  and butter and jam makes a very filling meal.

Ingredients for Leek and Potato Soup with Ham

For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed.  The choice of stock is up to you.  You can use water, or vegetable or chicken stock.

You will also need either an immersion blender, or very good, large food processor to blend the soup.

  1. 3 Leeks white and very light green parts only
  2. 5 – 6 medium yellow potatoes
  3. 6-8 cups stock
  4. 2 cups cooked ham (cubed)
  5. salt and pepper to taste
  6. 1 Tbs neutral oil
  7. 1 Tbs butter
  8. Chopped parsley for garnish

Directions for Leek and Potato Soup with Ham

In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil.  Once hot put the chopped Leeks and Potatoes in and cook until just softened and beginning to brown.  Add 6 cups of stock, bring  up to a boil and then simmer for about 40 minutes.

Once the vegetables are completely cooked using the immersion blender puree the mixture.  It will very likely be extremely thick once completely blended.

Add ¼ – ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistency.

Continue to warm and add the ham and once hot serve.

Sprinkle chopped parsley over the top as garnish.

Here are a few items to help make this recipe:
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set
Cuisinart CSB-79 Smart Stick 2-Speed 200-watt Immersion Hand Blender with Attachments

 

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Another of those darn vegetable things, not a S.A.P.P. friendly dish, but those who like that kind of thing did enjoy it.

 

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Leek and Potato Soup with Ham

Leek and Potato Soup with Ham

Ingredients

  1. For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed. The choice of stock is up to you. You can use water, or vegetable or chicken stock.
  3. You will also need either an immersion blender, or very good, large food processor to blend the soup.
  5. 3 Leeks white and very light green parts only
  6. 5 - 6 medium yellow potatoes
  7. 6-8 cups stock
  8. 2 cups cooked ham (cubed)
  9. salt and pepper to taste
  10. 1 Tbs neutral oil
  11. 1 Tbs butter
  12. Chopped parsley for garnish

Instructions

  1. In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil. Once hot put the chopped Leeks and Potatoes in and cook until just softened and begining to brown. Add 6 cups of stock, bring up to a boil and then simmer for about 40 minutes.
  2. Once the vegetables are completely cooked using the immersion blender puree the mixture. It will very likely be extremely thick once completely blended.
  3. Add ¼ - ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistancy.
  4. Serve with parsley sprinkled over the top.
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Steak Pizzaiola

Steak Pizzaiola
Steak Pizzaiola

 

 

 

 

 

 

 

Steak Pizzaiola

Steak Pizzaiola is another of those generic recipes that vary greatly in ingredients with no real definitive recipe as a base.  Originally it was a recipe for cheaper cuts of meat to be braised in a tomato base sauce.  “Pizzailoa” translates to Pizza style, with most of the recipes having tomatoes and peppers and then any number of different ingredients.

You can use less expensive cuts and braise for an hour or so or if you like, a better cut steak and nestle it in the sauce for only a short time, it’s up to you.  To top with cheese or not to?  Again the choice is yours, there are no Pizzaiola Police waiting outside your kitchen.

You may serve the steaks whole or slice them thinly and serve over pasta, again the choice is yours.

Ingredients for Steak Pizzaiola

The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.

  1. 1 6-8 oz Top Sirloin steak per person
  2. 4-6 cloves of garlic minced
  3. 1 medium onion diced
  4. 2 bell peppers thinly sliced
  5. 8-10 button mushrooms thinly sliced
  6. 1 tsp salt & pepper (approximate)
  7. 15 oz can crushed tomatoes
  8. 1 cup water 
  9. 2 tsp dried oregano
  10. 1-2 tsp pepper flakes (optional)
  11. 5 -6  Tbs tomato paste
  12. 1-2 Tbs Olive oil
  13. ½-1 cup grated mozzerella cheese

Directions for Steak Pizzaiola

In a large sauté pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot, saute the onion and garlic until soft but not browned.

Once the onion is softened add the peppers and mushrooms and cook for 5 – 10 minutes until they begin to soften.  Season with the salt and pepper.

Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato sauce out and pour that liquid into the pan.

Add the oregano and pepper flakes and tomato paste.  Stir to combine all and bring up to a simmer to thicken  cooking for about 15 minutes.

While the sauce is cooking, in a separate pan, sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper.  Set on a plate to rest.

Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes.  If you are using cheese, pile some of the vegetables on top of the steak and cover with the cheese, in the last two or three minutes and put a lid on the pan to allow the cheese to melt.

Serve as a stand alone dish, or with pasta or even a baked potato.  The sauce goes great with pasta without the steak too!

 

Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Certified Interntional Primavera 5-Piece Pasta Sets

 

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Steak and Pizza it doesn’t get any better than that. 5 paws

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Steak Pizzaiola
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Ingredients
  1. The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.
  2. 1 6-8 oz Top Sirloin steak per person
  3. 4-6 cloves of garlic minced
  4. 1 medium onion diced
  5. 2 bell peppers thinly sliced
  6. 8-10 button mushrooms thinly sliced
  7. 1 tsp salt & pepper (approximate)
  8. 15 oz can crushed tomatoes
  9. 1 cup water
  10. 2 tsp dried oregano
  11. 1-2 tsp pepper flakes (optional)
  12. 5 -6 Tbs tomato paste
  13. 1-2 Tbs Olive oil
  14. ½-1 cup grated mozzerella cheese
Instructions
  1. In a large saute pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot saute the onion garlic until soft but not browned.
  2. Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.
  3. Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato out and pour that liquid into the pan.
  4. Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
  5. While the sauce is cooking in a separate pan sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
  6. Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese pile some of the vegetables on top of the steak and cover with the cheese in the last two or three minutes and cover the pan to allow the cheese to melt.
Notes
  1. Serve as a stand alone dish, or with pasta or even a baked potato. The sauce goes great with pasta without the steak too!
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

 

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Steak Pizzaiola

Steak Pizzaiola

Ingredients

  1. 1 6-8 oz Top Sirloin steak per person
  2. 4-6 cloves of garlic minced
  3. 1 medium onion diced
  4. 2 bell peppers thinly sliced
  5. 8-10 button mushrooms thinly sliced
  6. 1 tsp salt & pepper (approximate)
  7. 15 oz can crushed tomatoes
  8. 1 cup water
  9. 2 tsp dried oregano
  10. 1-2 tsp pepper flakes (optional)
  11. 5 -6 Tbs tomato paste
  12. 1-2 Tbs Olive oil
  13. ½-1 cup grated mozzerella cheese

Instructions

  1. In a large saute pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot saute the onion garlic until soft but not browned.
  2. Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.
  3. Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato out and pour that liquid into the pan.
  4. Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
  5. While the sauce is cooking in a separate pan sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
  6. Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese pile some of the vegetables on top of the steak and cover with the cheese in the last two or three minutes and cover the pan to allow the cheese to melt.
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Grilled Roast Beef Sandwich

Grilled Roast Beef Sandwich
Grilled Roast Beef Sandwich

 

 

 

 

 

 

 

Grilled Roast Beef Sandwich

Oh so many years ago,  the restaurant I worked in, served a thick slice of roast beef opened face as a lunch item.  The remaining beef, that was cooked to a rare state, was used the next day in a sandwich sliced paper thin and heated.  It was one of the best sellers and was one of my favorite lunch time dishes.

Ingredients for Grilled Roast Beef Sandwich

  1. 2 slices of bread (a good sourdough prefered)
  2. 4-6 very thinly sliced pieces of rare roast beef
  3. 2 slices of sharp cheddar cheese
  4. salt & pepper to taste
  5. Horseradish sauce or mayonnaise
  6. 2  Tbs room temperature butter
  7. 2 Tbs Parmesan cheese

Directions for Grilled Roast Beef Sandwich

Place a saute pan with lid or a stove griddle, large enough to hold the sandwiches you are going to make, on the stove top and pre heat to a medium heat.

Take the two pieces of bread and spread the butter on one side of each piece.

Turn the bread over and on the other side spread the Horseradish sauce or mayonnaise.  Lightly salt and pepper over the sauce.  Place a slice of the cheddar on each piece of bread.  Now layer the roast beef on top of one of the pieces of bread and top with the other .

Sprinkle the Parmesan on a large dish and press both buttered sides of the sandwich into the cheese so that it adheres to the butter. 

Place in the pan, cover and allow to heat up for a few minutes.  Once the one side is browned flip the sandwich, recover and allow the other side to brown up being careful not to burn the Parmesan cheese and bread.

When the cheddar is melted remove from the pan and slice and serve.

Horseradish Sauce

This is a great condiment to serve with Prime Rib or any roast beef, and is fairly easy to make.

Take about 1/2 a container of sour cream (12 oz) and add a good prepared horseradish to it stirring gently and tasting as you go.  My version uses about a whole jar of horseradish and is very spicy, but keep tasting to adjust to your own liking.  Remember though if making well in advance it will increase in strength as it sits.

 

Here are a few items to help make this item:
Anolon Advanced Hard Anodized Nonstick 18-by-10-Inch Double Burner Griddle
MIU France Large Stainless Steel Slotted Turner, 3 by 11-Inch
Ateco Natural Wood Small Sized Spatula, 4.5 Inch Blade

 

 

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Without the spicy sauce (too spicy for a S.A.P.P.) the rest was just truly tasty a 5 paws effort!

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Grilled Roast Beef Sandwich
Write a review
Save Recipe
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2 slices of bread (a good sourdough prefered)
  2. 4-6 very thinly sliced pieces of rare roast beef
  3. 2 slices of sharp cheddar cheese
  4. salt & pepper to taste
  5. Horseradish sauce or mayonnaise
  6. 2 Tbs room temperature butter
  7. 2 Tbs Parmesan cheese
Instructions
  1. Place a saute pan with lid or a stove griddle, large enough to hold the sandwiches you are going to make, on the stove top and pre heat to a medium heat.
  2. Take the two pieces of bread and spread the butter on one side of each piece.
  3. Turn the bread over and on the other side spread the Horseradish sauce or mayonnaise. Lightly salt and pepper over the sauce. Place a slice of the cheddar on each piece of bread. Now layer the roast beef on top of one of the pieces of bread and top with the other .
  4. Sprinkle the Parmesan on a large dish and press both buttered sides of the sandwich into the cheese so that it adheres to the butter.
  5. Place in the pan cover and allow to heat up for a few minutes. Once the one side is browned flip the sandwich recover and allow the other side to brown up being careful not to burn the Parmesan cheese and bread.
  6. When the cheddar is melted remove from the pan and slice and serve.
Notes
  1. Horseradish Sauce
  2. This is a great condiment to serve with Prime Rib, and is fairly easy to make.
  3. Take about 1/2 a container of sour cream (12 oz) and add a good prepared horseradish to it stirring gently and tasting as you go. My version uses about a whole jar of horseradish and is very spicy, but keep tasting to adjust to your own liking. Remember though if making well in advance it will increase in strength as it sits.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved