POTATO SOUP RACHAEL RAY RECIPES

Steps:

• For the crispy potato skillet pie, place potatoes and crushed garlic in pot, cover with water by 2 inches and bring to a boil
• Salt the water and cook until tender, 12 minutes or so
• Preheat oven to 400°F, with rack at center
•    Drain potatoes
• Heat EVOO in a medium cast-iron skillet and melt butter in it over medium heat
• Add onions and rosemary and stir 2 minutes
• Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Whisk up cream and egg, half of the cheese, nutmeg and pepper
•  Add potatoes to pan and crush with flat edges of spatula or a potato masher
•  Combine with onions and rosemary
•  Add cream mixture, combine gently and flatten, then top with remaining cheese and bake 15 to 18 minutes
•  Cool 10 to 15 minutes, turn upside down onto platter and top with parsley
• Or, just serve from pan, which is equally tasty
• For the bistecca, pat meat dry, cover with rosemary and garlic and let come to room temperature
•     Rub meat with crushed garlic and season with rosemary
•     Heat a large cast-iron skillet over medium-high heat and oven to 400°F, with rack at center
• Add salt and coarse pepper to beef
•    Spray pan with a light coating of oil; spray steak as well
• Cook steak 7 minutes or so on each side and brown edges, then transfer to oven 5 minutes for medium-rare
•  Char a lemon in last minutes of cook time, cut-side down
•     While beef cooks, make the salsa
• For the walnut salsa verde, combine ingredients in a food processor and pulse into coarse sauce
•  Adjust seasonings
• Transfer meat to a cutting board and rest 10 minutes, then cut from bone and slice ¼ inch thick across the strip and the filet
• To serve, arrange meat on large platter and top with charred lemon juice, then parsley and walnut salsa and garnish the platter with arugula leaves, cracked olives and walnut pieces

Steps:

• Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!