POTATO PREPARATIONS RECIPES

Steps:

• Peel and cut the potatoes. Peel 2 pounds Yukon Gold potatoes, then cut them into 1-inch pieces.
• Cover potatoes with cold water. Place the potatoes in a large bowl and cover with cold water.
• Prep the vegetables. Thinly slice the white and light green parts of 3 medium leeks. Dice 1 medium yellow onion. Mince 4 garlic cloves. Finely chop 1 tablespoon chives.
• Sauté the leeks and onion in butter. Melt 4 tablespoons unsalted butter in a large pot or Dutch oven over medium-low heat. Add the leeks and onion and cook, stirring often, until softened and beginning to caramelize, about 25 minutes.
• Add the garlic. Add the garlic and cook until fragrant and softened, about 5 minutes.
• Drain the potatoes. Drain the potatoes through a fine-mesh strainer or colander set over a bowl. Reserve the starchy potato water.
• Add the potatoes, aromatics, and broth. Add the drained potatoes, 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 sprigs fresh thyme, 1 bay leaf, and 1 quart broth to the pot, and stir to combine.
• Simmer until the potatoes are tender. Increase the heat to medium high and bring to a boil. Reduce the heat as needed and simmer until the potatoes are fork-tender, 18 to 20 minutes. Remove from the heat and let cool for 10 minutes before blending.
• Blend the soup. Working in batches, blend the soup in a blender or food processor until smooth. You can also blend the soup directly in the pot with an immersion blender. Return the blended soup back to the pot.
• Finish the soup with water and cream. Add 1 1/2 cups of the reserved starchy potato water and 1 cup heavy cream to the soup. Cook over medium heat until warmed through, about 10 minutes.
• Finish seasoning and serve. Taste and season with salt and pepper as needed. Serve topped with the chives.

Steps:

• Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large bowl, combine the water, vinegar, sugar, salt and ginger. Add beef and spice bag; let stand at room temperature for 30 minutes., Transfer all to a 6-qt. electric pressure cooker. Add carrots, celery and onion. Lock the lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Select saute setting and adjust for medium heat; bring liquid to a boil. Discard the spice bag. Stir in gingersnaps; cook and stir until thickened, about 3 minutes. Serve with egg noodles. If desired, top with parsley and pepper.,
  Freeze option: Freeze cooled sauerbraten in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.