Well, in parts of the Front Range there was 10 inches of snow. Here…rain. Bixby was disappointed but I was not. Still cold enough to keep the soups going.

I rifled through my files and decided on another soup for the dinner menu this week:

When the cold weather hits, it is great to hunker down with some hot soup, buttery biscuits and finish with some melt-in-your-mouth cake warm from the oven. This is my go-to potato soup, over the traditional cream of potato soup; I like the spiciness and the sautéed onions add a deep, rich flavor. The garlic biscuits are a nice complement to the soup. I was going to find a healthy dessert for tonight, but then thought to heck with it, it’s cold and we need chocolate.  Rich, gooey, chocolaty goodness.

JeffW’s awesome biscuit photo.

On the board tonight:

1. Spicy Potato Soup
2. Garlic Biscuits
3. Salad
4. Mocha Cake

Spicy Potato Soup

• 1/4 cup butter
• 1 yellow onion, diced
• 2 celery stalks, chopped
• 1/2 tsp salt
• 1/4 tsp cayenne
• ½ lb spicy ground sausage, browned and drained
• ¼ tsp crushed red pepper (opt)
• 1 bay leaf (remove before serving)
• 1 tsp crushed garlic
• 16 oz chicken broth
• 6 potatoes, well scrubbed, unpeeled and cubed
• 4 cups milk
• 4 tbsp flour
• 8 oz shredded cheddar or jack

saucepan

Melt the butter in a large saucepan over medium-high heat. Add the onions, celery, salt, and cayenne and cook, stirring, until the onions are soft and lightly golden, about five minutes. Add sausage, crushed red pepper, bay leaf, garlic, broth, & potatoes. Mix milk & flour, add. Bring to a boil for 1 minute, stirring constantly. Reduce heat to medium low, cover and let simmer, stirring occasionally for 30 minutes until potatoes are soft. If it’s too thick, add water. With a potato masher, slightly mash a few of the potatoes. Serve with cheese to garnish.

Garlic Biscuits

• 2 cups flour
• 4 tbsp buttermilk powder*
• 1 tbsp baking powder
• ½ tsp salt
• 1/2 tsp sugar
• 1/3 cup butter or shortening
• 3 tsp crushed garlic
• 1 cup milk*

bowl and baking sheet or cast iron skillet, greased

I prefer using butter over shortening because it gives the biscuits a buttery, garlic flavor that is irresistible.

Sift together dry ingredients. Cut in butter, stir in garlic, add milk. Stir quickly with a fork until completely moistened, don’t over mix. Knead gently on floured surface for 10-12 strokes. Roll out to ½ inch thick, cut into biscuits. Place on baking sheet or cast iron skillet, and bake at 450° for 10-12 minutes, until golden brown.

*or substitute 1 cup buttermilk,  then omitting buttermilk powder and milk.

Mocha Cake

• 1 cup flour
• ¾ cup sugar
• ¼ cup unsweetened cocoa
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup milk
• 3 tbsp oil
• 1 tsp vanilla

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• 1/3 cup sugar
• 2 tbsp unsweetened cocoa
• 1 cup very hot coffee**
• 8×8 inch baking dish, lightly oiled

Preheat oven to 350°

This is a pudding style cake, so you don’t want to over bake it. You’ll serve it warm and directly from the pan. When you cut into it a thick, gooey chocolate center will be revealed.

From the top list: combine flour, sugar, cocoa, baking powder & salt. Combine milk, oil, & vanilla, mix well and add to flour mixture. Stir well. Pour batter into baking dish. From the bottom list: combine sugar & cocoa and sprinkle over batter. Pour hot coffee over batter – DO NOT stir. Bake for 30 minutes or until center springs back when touched, do not over bake.

** for a stronger coffee flavor, double the ground coffee to water ratio, or use espresso.

Shopping list:

• Salad fixin’s
• 2 sticks butter
• 1 yellow onion
• 2 celery stalks
• ½ lb spicy ground sausage
• 16 oz chicken broth
• 6 potatoes (russets work best)
• 5-1/2 cups milk
• 8 oz shredded cheddar or jack
• 1/2 cup unsweetened cocoa
• Coffee or espresso to make 1 strong cup

Also: flour, sugar, crushed garlic, bay leaf, crushed red pepper, cayenne, salt, pepper, baking powder, oil, vanilla

Originally posted on February 2011

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