Potato Leek Soup and Double Turkey Ranch Panini

Long weekends make me happy! And long weekends that include a visit from one of my closest girlfriends makes it that much better. My dear friend, Jen, came down from good ol' New York for the holiday weekend. We spent our time shopping, drinking cocktails, talking the night away, singing along to our favorite broadway tunes and watching chick flicks. Nothing could have been more perfect for the blustery winter days we had. 

I promised her I would cook for her, since she frequents this here blog and sees my creations from afar. So Saturday we had some time after a morning of shopping and I wanted to throw together a warming lunch that would hold us over until our dinner out later that evening. Looking back on my childhood, I remember eating grilled cheese sandwiches and new england clam chowder for our weekend lunches. It was the perfect mid day meal to fuel us for the cold weather. In keeping with the soup and sandwich tradition, I decided to cook Jen my grandma's potato leek soup and my version of a double turkey ranch panini. The soup is a recipe handed down to me and is a staple in the Goldsmith kitchen. It is so quick and easy I'm not sure why it is not made more often. The double turkey panini pairs the spicy kick of monterey jack cheese with sweet maple turkey bacon, oven roasted turkey breast, spinach, tomato and a cooling light ranch to bring it all together. 

Potato Leek Soup (Serves 4 small portions or 2 large)

2 medium russet potatoes, peeled and cubed into like sized pieces 

2 medium leeks, trimmed, rinsed, and chopped 

4 cups water

2 small chicken bouillon cubes

1/4-1/2 cup half and half

2 Tbsp. butter

Salt and Pepper to taste

chives (optional garnish) 

In a large pot, add potatoes, leeks, and water. Cover the pot and bring to a boil. Continue to cook until potatoes are tender and a fork can easily break apart the pieces (about 10-15 minutes). Once the potatoes are tender, ladle the majority of the water out of the pot and set aside in a separate bowl. Using an immersion blender, blend the potatoes and leek. Add back the reserved water one ladle at a time as needed to create the consistency you like. I usually put 2 ladle fulls back in. Once completely blended, add bouillon cubes, butter, and the half and half giving it a few more pulses with the blender. The soup should have a velvety smooth texture. 

Double Turkey Panini's (Makes 2 panini's)

4 slices light whole wheat bread

4 slices maple turkey bacon, pre-cooked on skillet

4 slices oven roasted deli turkey breast 

2 slices monterey jack cheese 

3/4 cup raw spinach

1 roma tomato, sliced

2 Tbsp. light ranch dressing

2 Tbsp. softened butter

To assemble sandwiches, butter bread on one side. Place bread butter side down on a panini press or grill pan over medium high heat. Layer with cheese, 2 slices of turkey, tomatoes, 2 slices turkey bacon, spinach, top with ranch and second slice of bread. Cook on one side for about 4 minutes then flip cooking for an additional 2 minutes. Flip two or three more times or as needed until outside is crispy and cheese is melted (this will help flatten the sandwich for the thin panini style). 

The lunch fueled us through to dinner out at Fuego in Clarendon and a night of playing pool at Whitlow's. I cooked Jen up a few more creations, including these French Toast Bites, and a spicy pineapple and shrimp fried rice, just to make sure she didn't go home disappointed. It was great to share my cooking creations with one of my favorite people! So who's next to visit? :) 

Jalapeno and Beer Queso Dip

I have a thing for beer, like really good beer. I enjoy an array of artisan beers and you will never see a Miller Lite in my fridge. Not to say I don't indulge in a cold Bud Light on a hot summer's day, but I've just always preferred a darker, richer tasting beer. If you know me, I usually order a Guinness when out and about. As Superbowl approached, my girl Sarah and I were brainstorming a delicious menu splitting the cooking down the middle. She came up with baked "fried" pickles, yummo! I immediately thought of these, Soft-Pretzels , that I've made many a times. As it has been a hot minute since my last post I wanted to create something super special to accompany these heavenly treats. Queue cheese dip! Not just any cheese dip but a jalapeno queso dip that is simmered with Shiner Bock Farmer's Ale. Hello, did I just drool! I mean really what could pair better with the football game of the season than cheese, beer, and jalapenos all melted into an ooey gooey dip.

Jalapeno and Beer Queso Dip (Servings--A Lot!)
1 Tbsp. Butter
2 medium fresh jalapenos, diced with seeds and ribs removed (for more heat do not remove seeds)
1/4 cup diced red bell pepper
1 Tbsp. flour
8 oz. pepper jack cheese, shredded
8 oz. white american cheese
1/2 cup cream  (half and half or 2% milk would work too)
6 oz. beer of your choice (something strong in flavor pairs best with the cheese and jalapeno)
Salt and Pepper to taste

In a large saucepan over medium heat, melt butter adding jalapenos and bell pepper. Saute until soft about 2 minutes. Add flour and stir to create a roux. Slowly add 1/4 cup of cream and stir. Add pepper jack and american cheeses stirring constantly allowing cheese to melt. Add in remaining cream and stir. To finish add beer and simmer for another 5-10 minutes allowing flavors to meld. Serve piping hot with your favorite pretzels, chips, or toasted bread.

Needless to say, this did not go to waste. We enjoyed the pickles, pretzels and dips, franks in a blanket, buffalo chicken dip, and boston creme cupcakes (Seen in this post: It's Fried Chicken Ya'll). Superbowl was a big success. Fun times with great friends!