Scanwiches!
Well, it’s been awhile and while I don’t have any new recipes for you at the moment, though I did stumble upon a pretty cool site the other day.
Over at Scanwiches you can check out tons of awesome pictures of sandwiches ranging from the plain and simple all the way to the ice cream variety. Sounds kind of lame, but it really isn’t. Every sandwich that appears on the site is cut in half and then gets a high res picture taken. Some of them seem kind of exotic, as in “wow, I’ll never have those ingredients laying around”, but there are enough alternatives on there to get away from the old ham and cheese for a change.
Sorry I haven’t posted in such a long time, hopefully I’ll be able to keep up with this a little better. Thanks for sticking with me!
Not just a change in looks . . .
Posted by Thomas in Uncategorized on May 14, 2009
Hello everyone, I hope you all like the new look of the site. However, this isn’t just an aesthetic change. I actually switched over from using blogger to hosting my site on my own and using Wordpress. That might not mean anything to most of you, but what it allows me to do is create new pages which will allow for an easier way to navigate the site.
I realized one problem with my site is that most people who visit only look at the first page and not at anything else. This is ok if you’re a frequent visitor, but if this is your first time then chances are you’re missing out on a lot! So if you’ll notice at the top right of this page, there are a few links which will bring you to pages that will show you everything this site has to offer.
Recipes: This page will show you an index of all the recipes organized by each posts’ tags.
Resources: This page will show you an index of all the posts I’ve made in the past that provide various cooking resources from other recipe websites, nutrient information, new cooking appliances and technology, and even more. It’s all here!
Articles: This page will show you an index of all the posts I’ve made describing updates to the site, reviewing other websites, etc.
Anyways, I hope everyone enjoys the new layout and please let me know if there are any other changes you would like to see here at The Dorm Chef!
Baked Potato Soup with Andoullie Sausage
Posted by Thomas in Microwave, Potato soup, cheap recipes, college recipes, dorm recipes, healthy recipes, potatoes, sausage on May 14, 2009
Baked Potato Soup with Andoullie Sausage
Last week, my girlfriend and I went to an Italian restaurant to eat lunch. I won’t say what restaurant because I didn’t particularly like my meal and I don’t want to bash anyone, but I did have an amazing soup before my meal came out. It was a roasted garlic potato soup and it was undoubtedly the best part of the meal.
Now, I’ve always liked potato soup, something which I think started from eating chunky soup when I was younger. Obviously from there, the soups I’ve tried have only gotten better over time, but I had never made one before. The soup I had last week made all that change. I couldn’t resist the urge to my hand and give potato soup a go.
Also, if you like this, check out my other potato soup recipe.
Ingredients:
6-8 medium potatoes
16oz andoullie sausage
2 cups milk
2.5 cups chicken broth
1 can cream of chicken
1 can cream of onion
1 cup of shredded cheese
Salt
Pepper
Garlic Powder
Optional Ingredients:
Any type of sausage
cream of whatever you’d like
Ingredients used in this recipe
Step 1) Peel the potatoes and cut them in 1/2 inch cubes and put them in a large pot and cover them with water. Turn the stove top on high and let water come to a boil. Add a little salt to the pot to give the potatoes some flavor. Let boil for about 20 minutes. You’ll know if they’re done if you can take a spoon and slice a potato in half with ease. When done, turn the stove top off.
Boiling Potatoes
Step 2) Chop up the sausage in small little pieces, similar in size to the potato. I cut the link in half, and then in half again, then cut the 4 slices of sausage into little cubes. Throw this all in a pan and brown the sausage. Shouldn’t take any longer than 10 minutes.
Cooking Andoullie Sausage
Step 3) Once your potatoes are done, drain all the water from the pot leaving just the potatoes. Take about 4 cups (half of the cooked potatoes) and put them in a bowl and mash them up. Leave the other potatoes in the pot you cooked them in.
Mashing the Potatoes
Step 4) Throw your milk, cream of onion, cream of chicken, and chicken broth back into the first pot with the rest of the potatoes. Stir a little bit just to mix everything up. You’re not trying to mash the rest of the potatoes you started with. Now throw in your mashed potato and your sausage and stir again. Now is when you can throw in all your seasonings. I put a lot of garlic in mine because I wanted it to taste garlicky. Turn the stove top back on to medium and continue stirring the mixture so all of the potato and sausage don’t stick to the bottom. I let it cook for about 30 minutes.
Everything together
Step 5) Turn the stove top off after 30 minutes and let the soup sit for about 10 minutes. I found it gets a little thicker after sitting for a while. Now serve in a bowl and pour about a tbsp or two of shredded cheese on top. Enjoy!