SUNDAY SUPPER RECIPES

potato leek soup

Serves 6.

Note: From Cooks of Crocus Hill (877 Grand Av., St. Paul, 651-228-1333, and 3925 W. 50th St., Edina, 952-285-1903, cooksofcrocushill.com).

• 3 tbsp. butter

• 8 leeks, washed and sliced into 1/4-in. pieces (white parts only)

• 1 yellow onion, minced

• 1 lb. russet potatoes, peeled and cut into 1/2-in. pieces

• 1 c. cream

• 2 tbsp. finely minced fresh herbs, such as sage, rosemary, thyme or tarragon

• Salt and freshly ground black pepper

• 2 tbsp. finely minced chives

Directions

Add chicken stock, increase heat to high and bring stock to boil. Reduce heat and simmer for 10 minutes. Add cream and herbs and continue simmering until potatoes are soft, about 10 minutes.

Season with salt and pepper to taste, ladle soup into warmed bowls, garnish with chives and serve.

TRUFFLED MUSHROOM TARTS WITH SAGE CREAM

Makes 12 tarts.

Note: From Cooks of Crocus Hill.

• 12 fresh sage leaves, plus 2 tbsp. finely minced fresh sage, divided

• Flour for dusting

• Cooking spray

• 12 wonton wrappers

• 2 tbsp. olive oil

• 1/4 c. cream

• 2 oz. Romano cheese, shredded

• 1/8 c. mascarpone cheese

• 1/8 c. sour cream

Directions

In a skillet over medium heat, warm vegetable oil. Lightly dust the 12 sage leaves with flour, shaking off any excess. Drop leaves in hot oil and fry until bright green, about 30 seconds. Using a slotted spoon, remove leaves from oil, drain on paper towels and reserve.

Spray a mini-muffin tin with cooking spray. Place wonton wrappers into tins, pressing down so wontons line each cup. Bake until wontons are lightly brown and crispy, about 7 to 10 minutes. Remove from oven and cool completely.

In a medium sauté pan on high heat, warm olive oil. Sauté mushrooms and 1 tablespoon minced sage until mushrooms are fragrant. Add cream and simmer. Remove from heat and stir in cheese.

Meanwhile, in a medium bowl, combine mascarpone, sour cream and remaining 1 tablespoon minced sage. Season with salt and pepper. When ready to serve, spoon mushroom mix into baked shell, add a dollop of mascarpone cream, top with a fried sage leaf and serve.

COQ AU VIN

Note: From Cooks of Crocus Hill.

• 4 tbsp. butter, divided

• 4 oz. bacon, thinly sliced

• 1 whole chicken (approximately 3 lbs.), cut into 8 pieces

• Salt and freshly ground black pepper

• 3 c. red wine

• 1 to 2 c. chicken stock

• 1/2 tbsp. tomato paste

• 2 garlic cloves, mashed

• 1/4 tsp. dried thyme

• 5 onions, thinly sliced

• 1 lb. mushrooms, thinly sliced

• 3 tbsp. flour

• 2 tbsp. butter, at room temperature

Directions

Pat chicken dry with paper towels and brown on all sides. Season chicken with salt and pepper to taste, reduce heat to medium-low, return bacon to Dutch oven, cover and slowly cook for 10 minutes, turning chicken every 2 minutes or so. Uncover, pour cognac over chicken and cook off alcohol by carefully lighting it with a flame. When flame is out, add wine and just enough chicken stock to cover chicken. Stir in tomato paste, garlic and herbs. Bring to a simmer, cover and slowly simmer 25 to 30 minutes.

While chicken is cooking, prepare onions and mushrooms. In a large sauté pan over high heat, melt remaining 2 tablespoons butter. Add onions and cook for 10 to 15 minutes. Add mushrooms and cook an additional 5 to 8 minutes. Season with salt and pepper and reserve.

When chicken is tender (and juices run clear yellow when meat is pricked with a fork), remove chicken from Dutch oven. Return pot to stove and simmer chicken cooking liquid for 1 to 2 minutes, skimming off fat. Increase heat to high and boil rapidly to reduce liquid to about 2 1/4 cups. Adjust seasonings. Remove from heat and discard bay leaf.

In a small bowl, whisk together flour and butter into a smooth paste. Whisk paste into hot liquid, return pot to stove over medium heat and simmer, stirring, for 1 to 2 minutes. Sauce should be thick enough to lightly coat a spoon. Place chicken and onion-mushroom mixture back into Dutch oven and serve.

roasted vegetable medley

Note: From Cooks of Crocus Hill.

• 1 red pepper, cored and sliced

• 1 green pepper, cored and sliced

• 2 parsnips, peeled and chopped into 1-in. pieces

• 2 carrots, peeled and chopped into 1-in. pieces

• 2 tbsp. finely minced herbs (such as sage, rosemary, tarragon and thyme)

• 1/4 c. extra-virgin olive oil

• 1/4 c. balsamic vinegar

• Salt and freshly ground black pepper, to taste

Directions

In a large bowl, combine red pepper, green pepper, parnsips, carrots and potatoes and toss with herbs, olive oil and vinegar. Arrange vegetables on a sheet pan and roast until soft, about 45 minutes.

Remove from oven and serve immediately.

CHERRIES JUBILEE

Serves 6.

Note: From Cooks of Crocus Hill.

• 1 to 11/2 c. orange juice

• 2 tbsp. sugar

• 11/2 tbsp. cornstarch

• 2 tbsp. freshly grated orange zest

• 1/2 c. orange and/or cherry liqueur

Directions

Drain cherry liquid and add orange juice to equal 11/2 cups. In a sauté pan over medium-high heat, combine sugar, cornstarch and cherry liquid-orange juice mixture. Bring to a simmer, stirring, and cook until thickened and bubbly, about 1 minute.

Add cherries and orange zest, stirring occasionally, and heat until warmed.

In a small saucepan over low heat, warm liqueur. Remove pan from heat. Pour liqueur over cherry mixture; do not stir. Carefully ignite liqueur and once flames have started to subside, stir until flames are out.