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I recently made this lasagna at a family gathering and it received rave reviews. While nothing terribly special, this home cooked layered fan favorite offers a layer of spinach and ricotta as well as a bechamel sauce on the top that combines with loads of cheese to form a soft yet golden brown topping.
Slow cooking the sauce is key and it would probably benefit from a few hours in the crock pot for those of you who like that method of cooking. Just brown off the beef first then throw it in the crock, set it and forget it. The lasagna ‘could’ be assembled and baked on a weeknight if you had everything set and ready to go.
Please, if you love lasagna, do NOT use the ‘no boil’ noodles. These noodles are … well… just gross. But that’s only this chef’s opinion.
The sauce, bechamel and noodles can all be prepared ahead of time. If the sauce is cold when you assemble the dish allow about 15 minutes more heating time in the oven.
Lasagna Supreme
1 9 x 13 oven safe dish, about 3 inches thick
12 lasagna noodles
1lb lean ground beef
1 yellow onion, diced
5-6 cloves garlic, minced
1 can diced tomatoes
1 can plain Jane tomato sauce
2 tbsp tomato paste (freeze the rest in a baggie)
1 bay leaf
1 tsp each dried oregano, dried basil, dried rosemary
1/4 tsp dried chili flakes
1 10 oz box frozen chopped spinach, thawed and squeezed dry
16 ounce ricotta cheese (low fat is just fine, but NOT fat free)
12 ounces shredded mozzarella cheese (again low fat/part skim is OK)
1/2 tsp garlic powder
1/2 tsp salt or to taste
Bechamel Sauce, recipe follows
1. Cook the lasagna noodles until tender but still on the firm side. They’ll keep cooking in the oven, don’t worry.
2. For the sauce, brown the beef and drain of fat. Add the onion and garlic and continue cooking until the onion is translucent, about 5 minutes. Add the herbs and cook for 1 minute more. Put the beef and onion into a large pot (or crock pot) and add the tomato sauce, diced tomatoes and tomato paste. Bring to a simmer and allow to barely simmer for about 2 hours (4-5 in a crock pot). Season with salt and pepper if needed.
3. Combine the ricotta with the spinach and garlic powder. Add salt to taste.
4. To assemble: place a thin layer of sauce in the bottom of your pan and line with 3 noodles.
Top with a layer of sauce thick enough so you don’t see any noodle showing through.
Top with 3 noodles.
Top with the ricotta spinach mixture spread as evenly as you can.
Top with 3 noodles.
Top with a layer of sauce, thick enough to see no noodle showing through.
Top with 3 noodles.
Add the bechamel sauce, then mozarella cheese and any parmesan you might have lurking in your fridge.
5. Bake covered at 350 for about an hour, removing the foil for the last 10 minutes or so to let it brown up. Hint: turn on the broiler for the last few minutes to get a nice bubbly brown. Let sit for about 10 minutes before serving.
Bechamel Sauce:
2 tbsp butter
2 tbsp all purpose flour
1 1/2 cups hot milk
salt and pepper to taste
1. Melt the butter in a saucepan. Turn off the heat. Add the flour and using a whisk stir until combined. Turn the heat back on to medium and cook the paste until it starts to bubble around the edges and starts smelling nutty. Do NOT let it brown. This takes just a few minutes.
2. Turn the heat down to medium low and add the hot milk in a slow stream, while whisking. Once all the milk is in turn the heat back to medium and continue whisking until thick and bubbly. Let it simmer for about 2 minutes while stirring.
3. Season with salt and pepper.
This is a recipe that my family has been making for years. It is a ridiculously tasty dish that also happens to be insanely nutritious and low in fat. Ok, so what’s the downside to all that? Well, it is a bit labor intensive. Like many great Asian-American meals, there is a fair bit of chopping involved.
I have, however, solved that dilemma as well! If I know I’m going to be pressed for time when I make this, I just do the prep on the veggies ahead of time. And if in a real pinch, half of the veggies in this dish can be bought from the grocery store pre-sliced and cleaned. I have yet, however, deigned to purchase any pre-chopped veggies from the grocery store. I just can’t do it. A bag of chopped, washed lettuce is about as far as I’ll go. But I digress; here is the recipe! (Without rice, this dish clocks in at about 350 cals per serving, and 10g of fat. Bit high on the sodium at 918 mg but there’s the soy sauce for ya)
 Sweet & Spicy Chicken
4 chicken breasts, boneless and skinless
2 tbsp cornstarch
1 tsp sugar
1 pinch of salt and pepper
2 tbsp vegetable oil
1 inch piece of ginger, peeled and chopped fine
2 tbsp minced garlic
1/2 red or yellow onion, sliced thin
1 red bell pepper, sliced into strips
1 green or yellow bell pepper, sliced into strips
2 carrots, peeled and sliced thin on the bias
2 cups blanched snow peas (optional)
The Sauce:
1/2 cup ketchup
4 tbsp soy sauce, low sodium
2 tbsp Worcestershire sauce
3 tbsp brown sugar
1 1/2 tsp sesame oil
1/2 tsp cayenne (or to taste)
1/2 cup low sodium chicken broth or stock
1) Dice the chicken into 1″ cubes. In a bowl large enough to hold the chicken, combine the cornstarch, sugar, salt and pepper. Toss with the chicken until well coated.
2) Heat the oil over medium high heat and add the chicken. The chicken should be lightly browned on all sides, this’ll take 2-3 minutes per side. Remove chicken from the pan, leaving as much oil behind as possible. Don’t worry if it’s not totally cooked, it’ll finish in the sauce.
3) Add the onions, garlic and ginger to the pan with the residual oil. Cook for 3-4 minutes over medium heat until fragrant and the onions are mostly cooked. Add the carrots and continue cooking for 2 minutes.
4) Combine the sauce ingredients in a separate bowl, and mix well to combine. Add the sauce to the cooking onion, garlic, ginger and carrots. Add the chicken and the peppers. Bring the mixture to a boil, allowing the sauce to thicken and the chicken to finish cooking. Season the sauce with salt and pepper and add more cayenne if needed. Cook for 2-3 minutes then serve over hot basmati rice.
5) Garnish your chicken with toasted and chopped cashews, or sliced green onion. YUM!
Almost always in the mood for pasta, I was scrounging around trying to figure out what to make for dinner while at the same time using up bits of things that were in the fridge and freezer. I’m a horrible bit keeper. I’ll keep a bit of this, and a bit of that and before long I’m drowning in bits. Of course, a bit is not enough to do anything stand-alone with and must be incorporated into something else.
As I stood there considering my options, I was reminded of a Malcom in the Middle episode where the mom would take all the bits of leftovers and at the end of the week throw them into a casserole pan and bake it. They had a hilarious name for this casserole, and while this particular gourmand couldn’t possibly go that far I could, with all certainty, incorporate my bits into a stunning pasta dish. Hey, it was even easy on the waist, what could be better?
Pasta with Asparagus, Chic ken, Tomato Concasse and Rosé Sauce
1 pound of your favorite pasta, we used farfalle here
1 lb asparagus, cleaned and chopped on a diagonal into 1 inch pieces
1 lb leftover rotisserie chicken (or leftover grilled chicken, baked chicken breast, whatever you have)
1/2 red onion, sliced thin
2 plum tomatoes
1 cloves of garlic sliced thin
2 tbsp chopped parsley
1/4 cup toasted pine nuts
Shredded parmesan for garnishing
Sauce:
2 cups of milk
3 tbsp flour
3 tbsp butter
2 tbsp tomato paste
1/4 cup red wine
1 tsp garlic powder
1. Cook the pasta according to package directions, leaving it a bit on the firm side. Reserve about 1/2 a cup of the pasta water. Cool the pasta under cold running water and set aside.
2. Meanwhile, make the sauce. Melt the butter in a saucepan and with the heat on low add the flour and combine into a paste. Allow to bubble for 1 minute then slowly add the milk into the butter/flour paste whisking as you go. Continuing to whisk, allow the mixture to bubble for a few minutes. Add the tomato paste, red wine and garlic powder. Cook at a bare simmer for 5 minutes then set aside.
3. Bring a pot of water to a boil and cook the asparagus for about 2 minutes or until tender crisp. Cool under cold water and set aside.
4. In a tiny drop of olive oil, cook the red onion and garlic slices until fragrant. Remove from heat.
5. Make a tiny x in the top and bottom of each plum tomato and blanch briefly in boiling water until the skin splits and peels. Remove the tomatoes and peel the skin off. Seed the tomatoes then chop them into a small dice. Add to the cooked onions and garlic.
6. In a large saucepan combine the pasta, the chicken, the asparagus, parsley and pine nuts. Add enough of your sauce to coat, thinning it as needed with the reserved pasta water. Season with salt and pepper. Garnish with the parmesan and dig in!
I admit to being a fan of just about anything pork. Granted, there are some bits of Wilbur that I am not interested in eating despite my half German heritage (think feet, tails, snout…) but on the whole I love me some pork! One of my favorite things to do with pork when I have the luxury of time, is to slow braise it until the meat is fall apart tender. Of course the benefit to this is that you can take the cheapest, nastiest-to-eat cut of pork and a few hours later it is fall apart tender. It really doesn’t get more economical than that.
Once braised, the pork has a variety of applications. You can slice it and eat it with mashers and gravy a la Sunday roast dinner, or my hands-down favorite is to pull the pork and use it in the following ways: pulled pork tostadas, pulled pork tacos, pulled pork bbq sandwiches, pulled pork in casseroles, pulled pork added to pork and beans…the list is pretty much unending.
The actual braise for the pork will help guide you toward what you’ll eventually do with it. For a roast dinner I would use red wine, bay, thyme, onion, garlic, celery and pull the meat out before it is falling apart. For a variety of different pulled pork recipes, I like to use the following braise, and the recipe is for Pork Tostadas that are just about so yummy I can hardly stand it.
Pulled Pork Tostadas
2-3lb pork picnic shoulder roast, bone in or out, it doesn’t matter
3 cups of water
4 cloves of smashed garlic
1 whole yellow onion, quartered
juice of 1 lime
bay leaf
2 tbsp or so of cumin
salt and pepper
vegetable oil
10 white (or yellow) corn tortillas
shredded lettuce
diced tomatoes
diced sweet onion
sour cream
your favorite taco sauce or pico de gallo
cotija or other Mexican cheese
lime for garnish
1. Wash any bone chips from your pork then pat it dry with paper towels, then season it liberally with salt, pepper and cumin. Add enough vegetable oil to the bottom of a heavy frying pan and heat it until it is VERY hot. Sear the pork on all sides then remove it to your crockpot.
2. Add your onions and garlic to the frying pan and lightly brown the veggies. Then add them to the crockpot. Deglaze the frying pan with 1 cup of water, then pour the deglazed liquid into the crock pot along with the remaining water. Add the lime juice and bay leaf. Set the pot to high and let it cook for 3 hours or so and then turn it down to low for an additional hour or two until the meat is falling apart tender. When your meat is cooked remove it from the liquid, let it cool, then shred it with your fingers.
3. While the meat is cooking, crisp your tortillas in a frying pan with enough oil to coat the bottom. Cook over medium high heat on both sides until golden brown.
4. To assemble: Top each corn tostada with desired amount of pork then garnish with lettuce, onions, tomatoes, guacamole, sour cream, pico de gallo or any of your other favorite toppings.
YUM!
Being half German I grew up eating a wide variety of both eastern and western European foods and must say that some were definitely better than others. German food in and of itself is not particularly stunning, but the influences of other European cuisines has helped make German food recognizable the world over.
Originating in Austria, schnitzel is now commonly referred to as German food, and as such it is one of the better dishes attributed to this country.
What is not to love about schnitzel? Made of chicken, veal or pork the thinly sliced meat is breaded and pan fried. Of course I have to add a few of my own goodies to it and boy oh boy does it turn out GREAT every time! For those of you who don’t experiment much with cooking or have much experience, this is a great, tasty and simple dish to prepare.
Pork Schnitzel
1 lb thinly sliced pork, about 1/4″ thick or less (I use thin slices from the sirloin but you can use tenderloin, or loin, just slice on a sharp angle to get larger slices)
1 cup panko breadcrumbs
1 egg
1/4 cup milk
1 tsp garlic powder
1 tbsp fresh parsley, chopped very fine
pinch of salt and freshly ground white pepper
vegetable oil for frying.
1. Combine the milk and egg in a shallow dish, whisking to combine. Set aside.
2. Combine the panko bread crumbs with the garlic powder, salt, pepper and parsley in a shallow dish. Set to the side.
3. Prepare your pan. Add enough vegetable oil to coat the bottom of a heavy bottomed large frying pan and heat it until very hot. Turn the heat down to medium high and prepare your meat.
4. Working with one piece of meat at a time, dip it into the egg wash and then into the bread crumb mixture, making sure the crumbs coat evenly. Press it down to stick more crumbs to the meat. Then transfer the meat to the frying pan. Repeat until your pan is full but NOT crowded.
5. Using tongs or a fork, check the underside of the first cutlet. If it is golden brown then turn it over. Continue doing this until all the meat is browned on both sides, transferring them to a plate as they finish. Continue dipping and crumbing your meat until it has all been coated and cooked.
6. Serve with lemon wedges and bite into goodness!
Winter isn’t quite done with us yet here in Central Texas. A few days ago we were all thinking spring as we were frolicking in the 75 degree sunny weather, and then just yesterday we had snow! Snow is almost unheard of here in Austin, but the white fluffies did fall and even accumulated enough for snowmen to spring to life on every lawn that I child plays on.
I guess this last burst of winter has put me in a mind for soup. This is a good thing considering I really can’t handle hot creamy soups when it’s 100 plus degrees outside. So I was roaming around looking for inspiration when I found this recipe that comes courtesy of Lido Restaurant and Chef Evan Treadwell. I plan on making this soup as soon as I can but if you beat me to it please do tell how it turns out (though my recipe will have garlic in it!!).
Winter Vegetable Soup
2 cups sliced leeks, clean and thinly slice the white parts only, about 3 whole leeks
1/4 cup unsalted butter
2 sprigs fresh thyme or 1/2 tsp dried
2 bay leaves
2 pounds russet potatoes, peeled and cut into 1/4 inch cubes
3 parsnips, peeled and diced into 1/4 inch cubes
1 celery root, peeled and diced into 1/4 inch cubes
4 cups chicken broth, low sodium
salt and pepper
1 cup heavy cream
1. Sautee the leeks in the butter over medium heat until tender but not brown. Add the thyme and bay leaves and continue cooking about 1 minute more.
2. Add the potatoes, parsnips, celery root and broth and bring to a simmer. Season with salt and pepper to taste. Cook for about 15 minutes or until vegetables are tender. Reduce heat to a bare simmer and add the cream. Cook for an additional 5-10 minutes or until the veggies are very soft. Remove the bay leaves and thyme sprigs.
3. Puree the soup then if you want to get really fancy strain it through a chinois or fine mesh strainer. Check the seasonings, and garnish with a few drops of truffle oil.
Each of 8 servings: 299 calories; 4 grams protein; 33 grams carbohydrates; 4 grams fiber; 17 grams fat; 11 grams saturated fat; 58 mg. cholesterol; 5 grams sugar; 602 mg. sodium.
Now with 10 locations in the southwestern US, Z Tejas is an Austin-born restaurant that incorporates flavors of the southwest into food that is not necessarily southwestern. Think rotisserie chicken that is smoked with the flavors of chilies or pork chops that are marinated in Adobo sauce. This is the kind of food that Z Tejas has trademarked as their own special blend of traditional and southwestern.
Years ago when I moved to Texas my husband and I tried Z Tejas and I was less than impressed. I hadn’t truly developed my taste for southwestern flavors unless they were shoved into taco or enchilada form. I was overwhelmed by the complexity of alien spices and was somewhat miffed to learn that chips and salsa weren’t free and overflowing on the table.
Let’s skip ahead many years. A new Z Tejas location on Parmer opened up and hubby and I, desperate for a night out, took the opportunity to leave the kids with my mother and dashed off for a quick dinner. Our dinner was fabulous and I was in love. We were however, in too much of a hurry to really appreciate all the menu had to offer or to totally savor the food as it is meant to be. So I decided that I would rectify that situation as soon as I could.
Let’s skip ahead several months this time. While my in-laws were visiting we went back to Z Tejas for another meal. The choices on the menu made it difficult to choose. There were items such as:
Cast-Iron Skilet Dumplings: Spicy shrimp and pork wrapped in wontons, steamed and seared, served with a sweet ginger soy dipping sauce
Catfish Beignets Catfish: crusted with cornmeal and fried crisp, with jalapeño tartar sauce
Green Chile Pulled Pork Nachos: Made with tender pork simmered in green chiles and ancho peppers, topped
with melted Jack cheese, black beans, hand-hacked guacamole and fresh jalapeños
as the appetizers. We decided on the Tejas Trio which was 3 of their favorites: fresh salsa, guacamole and queso. The salsa had a rich smoky undertone of ancho that was delightful when contrasted to the sweetness of the tomato, and it was slightly spicy but not too much so. The guacamole I felt lacked salt and could have used a bit of acidity aka lime but guacamole is highly personal; everybody likes it different. There was however, no denying the freshness of the ingredients. The queso was good but not my favorite. Chuy’s has hands down the best queso EVER!
The offered entrees were difficult to choose from with options like:
Jack’s Five-Cheese Macaroni & Achiote Chicken: Made with bleu, Jack, cheddar, parmesan and Romano cheeses, finished with toasted bacon gratin.
Chicken, Artichoke & Mushroom Stack: Wild mushrooms, spinach and artichokes stacked with grilled chicken breast, topped with a soy-mustard cream, served with mashed potatoes and seasonal vegetables
Pa n Fried Snapper: Crispy pan fried snapper topped with crab meat, salsa fresca and cilantro pesto cream sauce,
served with green chile rice and seasonal vegetables
Green Chile Barbacoa Enchiladas: slow roasted beef barbacoa enchiladas, topped with green chile sauce, Jack cheese, sour cream and escabèche, served with green chile rice and black beans
I opted for the Green Chile Barbacoa Enchiladas and was not disappointed. The tender, smoky and succulent beef was plenty and tucked inside fresh white corn tortillas and then topped with a mild green chile sauce, cheese and sour cream. But the real star of this show is the veggies. The rice was full of tasty veggies and the enchiladas were topped with a lightly pickled combination of carrot, cauliflower, onion, celery and zucchini. I asked for veggies on the side in place of the beans and the side of veggies were a combination of julienne zucchini, yellow squash, broccoli and carrot all that were lightly steamed and topped with butter.
My husband had the Chicken Fried Ribeye that was tender and not too heavily battered, and the cream gravy was among the best I’ve had here in town. Not too thick, too thin nor too spicy.
All in all it was a great meal with great service. We went on a Monday evening and so had no wait and the restaurant wasn’t too busy but I’ve seen that place with lineups out the door.
Z Tejas is a good restaurant for fresh food, good veggies and meals made from scratch rather than just doctored up premade products from Sysco. With prices around $12.00 to $15.00 for entrees (some of the steak and fish offerings were higher) it is a great alternative to some of the larger chains or more calorie-intensive menus.
Ok, so I’ll be the first to admit that putting on a lavish fondue spread for guests is a lot of work that begins days ahead gathering all the exotic ingredients you’ll need for your feast. But, I’ll also be the first to admit that I don’t mind doing the work because it is just so much FUN!!! Perhaps not so much fun for those of you who don’t like spending hours in the kitchen making sauces, marinating meats, grating cheeses and chopping a plethora of goodies for dipping and swirling. In fact, it sounds downright dreadful…unless you’re a culinary nut like I am who understands that the payoff is so very well worth the effort.
Of course you could patronize one of the many fondue restaurants that are popping up all over. Hey, we even do that ourselves from time to time. I do have my limits, I need to have guests over before I pull out the fondue paraphernalia and those of you who have been treated to fondue chez moi are truly blessed (but you know that already!)
By request, the following is a cheese fondue recipe that I used recently when hosting my in-laws. My mother-in-law fell in love with the cheese mixture and rather than clear the table of its remnants, the cheese pot ended up beside her! Shhh! Did I say that out loud?
Not So Traditional Cheese Fondue Recipe
6 ounces grated or chopped Swiss cheese
6 ounces ” gruyere cheese
6 ounces ” pepper Jack cheese
4 ounces ” good quality Parmesan cheese
1 TB finely minced garlic
1 tiny pinch nutmeg
1 tiny pinch cayenne pepper
1 pinch grated white pepper
3/4 cup dry white wine
1/4 cup kirsch
1. Grate all your cheeses and place in a large microwave safe bowl.
2. Add the remaining ingredients and microwave on high in 1 minute intervals stirring well after each minute. Continue until the cheese is well melted but NOT bubbly around the edges. This will take 4-5 minutes or so.
3. Pour cheese mixture into a ceramic fondue pot over a hot water bath and heat source.
4. Serve with cubed fresh bread, baby carrots, granny smith apple wedges and cauliflower florets.
So who doesn’t love a warm and slightly toasty baked goodie smothered with butter for breakfast? I know I certainly do, but I am heartily sick of purchasing these delights from the grocery store or even a bakery (not that there are any of any decent quality around me) because they are full of nasty oils, fake ingredients, and are obviously made without the love that a home baker infuses into each batch of baked wonders.
There is a fine grey line of difference between a scone and a biscuit, and it comes down to two things more than any other – shape and texture. A scone is going to be slightly drier, triangle shaped and you can almost taste the baking soda and baking powder used to help them rise. A biscuit on the other hand, is generally round with a slightly moister texture though they are certainly as crumbly. Either one can make a great vestibule for a world of tasty ingredients but with the following recipe I have decided to blur this grey line and call scones what are obviously biscuit shape with a texture somewhere betwixt the two.
Deceptively easy to make, the majority of work to prepare these scones is in the chopping. A hearty blend of cheese, green onion and bacon make these treats just out of this world. There is a price however, each tasty morsel leveled out at about 17grams of fat…each.
Bacon, Cheese & Green On ion Scones
2 cups all purpose flour
1 TB baking powder
1 pinch cayenne powder
1/2 pinch nutmeg
1 pinch freshly ground white pepper
1 teaspoon salt
8 TB unsalted butter, very cold and diced
1/2 cup half and half cream
2 eggs
4 ounces cheese (swiss, cheddar, pepper jack, gruyere…whatever you have on hand) grated or diced
2 green onions, sliced thinly
8 strips of bacon, cooked to crisp and then drained of fat and crumbled
egg wash for the glaze (1 egg mixed with 1 TB water)
1. Preheat your oven to 400F. Line a baking sheet with a silpat or parchment paper.
2. Prepare your bacon, onion and cheese and when cooled toss together. Set aside.
3. Combine the flour, baking powder, spices and mix well. Add the butter with a pastry cutter or fork until the butter is pea size. Beat the eggs and half and half together then add to the flour mixture. Toss with the bacon, onion and cheese then stir until it barely comes together. Do NOT overmix.
4. Pour the batter out onto a well floured surface. Knead the mixture together for about one minute or until it is well combined. Pat the mixture into a 1 inch thickness then using a round cutter cut out your scones. Alternatively, purists can pat the mixture into a circle and cut them into triangles. Reform the remainder and continue cutting until all the batter has been used. Place them on the baking tray and brush with egg wash.
5. Bake for about 20 minutes until golden brown. Keep an eye on your scones, do NOT overcook them. You want them honey brown, not dark brown and not too light either. Test with a toothpick and if a few crumbs remain on the toothpick then they’re likely done.
6. Serve with a glob of butter and enjoy! These freeze great for a busy-morning breakfast; just rewarm in the toaster oven.
I credit my Mother-in-Law, Kay, for giving me my first taste of corn chowder about a million years ago. We were visiting in the heart of winter (long before we moved to Texas) and she served up a heaping bowl of corn chowder yumminess and I fell in love. Of course I’ve made it three million times since then and it was a favorite of my customers at the store. That being said, it has been tweaked and tweaked so many times that I’ve forgotten her original recipe and this is the one that I use when I make it.
In case I need to remind new readers, I believe that a recipe is just the starting point. Feel free to adjust quantities to allow for likes and dislikes and embellishment is definitely encouraged!
Serve this soup with a hunk of fresh, crusty bread and you don’t need anything else for lunch or dinner.
Corn Chowder 
(serves 6ish)
1/2 cup yellow onion, diced
1/2 cup celery, diced
1/2 cup carrot, peeled and diced
2 cloves garlic, minced
3 slices bacon, chopped
3 tbsp all purpose flour
2 cups milk
2 cups chicken stock (or alternatively 4 cups milk and 1 tbsp chicken base)
1 cup frozen corn kernels (canned is fine, just drain first)
1 russet potato, diced
1 pinch dried thyme
1/2 pinch cayenne pepper
salt and pepper to taste
1/2 cup cream (optional)
1. Add the diced veggies along with the bacon to a heavy bottomed pot and cook over medium heat until the bacon is cooked and the onions are translucent. Add a drop or two of olive oil if your veggies are getting too brown or sticking.
2. If there is any fat in the bottom of the pot try to spoon it out. Don’t worry if it’s too little to capture. Add the flour and stir to coat the vegetables. Add the milk in a slow stream stirring frequently while over medium heat. Once the milk is all in, then add the stock. Turn the heat up to medium high and stir until the mixture bubbles and is thickened. Turn the heat down to low.
3. Add the thyme, cayenne, salt and pepper. Add the corn kernels and potato and let it simmer for about 20 minutes. Add the cream before serving.
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