As fall creeps into Alabama, chef and owner of Andiamo Lodge, Steve Carpenter, has shared two of his cozy fall recipes with our readers.
Marinated goat cheese
1 16oz log of local goat cheese
1 cup xvoo
15 garlic cloves
One lemon sliced into wheels
2 T pink peppercorns
3-4 sprigs fresh Rosemary
5-6 sprigs fresh thyme
Shape goat cheese into a 1 1/2 “ patty on a dish that will hold liquid
Bring garlic, olive oil, and lemons to a gentle simmer until garlic browns and softens
When garlic is ready add fresh herbs
Simmer 5 more minutes
Add pink peppercorns and stir
Remove from heat so pepper doesn’t burn
Let cool
Pour over goat cheese and let marinate at least an hour – preferably overnight
Serve with toasted baguettes, crackers, or pita
Potato Leek & Mushroom Soup
2 T olive oil
2 T butter
10 medium red potatoes – partially peeled and cubed
1 bunch cleaned and finely chopped leeks
3 ribs finely diced celery
4 cloves finely diced garlic
1 large handful of fresh mushrooms, thinly sliced
5 cups chicken broth
1 cup half & half
1 cup milk
kosher salt
fresh black pepper
fresh thyme springs
2 large shallots, julienned
1/4 cup olive oil
In a medium dutch oven or soup pot over medium heat add oil and butter
When gently bubbling add garlic, celery, and leeks,
and stir constantly until soft and melding (5-7 minutes)
Add mushrooms, potatoes, thyme, and chicken stock
Simmer about 15 minutes until potatoes soften
Add 1T salt and 1T black pepper
Remove thyme springs
Add milk and half & half – heat until simmering
Remove from heat
Using an immersion blender, gently blend for 20-30 seconds
In a small skillet gently fry shallots in olive oil until lightly browned
Drain on a paper towel
Serve soup warm, topped with shallots and thyme sprig
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