Old MacDonald's Potato Box Recipes
Cheese And Potato Soup Ingredients 1/2 cup of finely chopped onion – (125ml) 2 tbsp of unsalted butter – (30ml) 2 tsp of ground cumin – (10ml) 2 tsp of annatto butter – (10ml) see below 3 lb. of evenly diced (about 3” cubes) peeled baking potatoes - (1500grams) 8 cups of milk – (2liters) 1 cup of water – (500ml) 2 tbsp of finely chopped fresh coriander – (30ml) 1 x small jalapeno chili, seeds and ribs discarded, chopped fine 2 x large egg yolks 1 1/2 lb. of coarsely grated mozzarella cheese – (750grams) 1 tsp of coarse salt – (5ml) Annatto Butter · 1/2 cup unsalted butter, cut into 4 pieces – (125ml) · 1/2 cup annatto seed – (125ml) · Cilantro for garnish. Directions 1.To make the refrito, melt the butter in a large soup pot and add diced onion. Cook the onion until they are soft. Add your ground cumin and annatto butter and stir until it’s melted. Add the diced potatoes to the pot. Add water, coriander, chili pepper and all but ¼ cup of the milk. Cover to simmer until diced potatoes are tender. 2.In a bowl whisk together the egg yolks and the ¼ cup of milk left over. In a slow stream add ½ cup of the soup broth the egg mixture. Be sure to add it gradually so that it won’t curdle the eggs. Stir the egg mix into the soup and add the cheese. Season the soup with salt and pepper and stir over low heat for approximately 5 minutes. The soup should not simmer or boil. The cheese should not completely melt. Ladle soup into bowls and garnish with cilantro Annatto Butter 1.To make the annatto butter melt - one piece of butter in a small saucepan. Add the annatto seeds. Let this mixture bubble away for 5 minutes. Strain the butter into a jar, reserving the seeds. Melt the next piece of butter in the same saucepan using the same seeds. Repeat the process until you have used all 4 pieces of butter. Seal the jar and this will keep for 2 months if refrigerated. Discard the seeds.

Old MacDonald's Potato Box Recipes

Cheese And Potato Soup

Ingredients

1/2 cup of finely chopped onion – (125ml)
2 tbsp of unsalted butter – (30ml)
2 tsp of ground cumin – (10ml)
2 tsp of annatto butter – (10ml) see below
3 lb. of evenly diced (about 3” cubes) peeled baking potatoes - (1500grams)
8 cups of milk – (2liters)
1 cup of water – (500ml)
2 tbsp of finely chopped fresh coriander – (30ml)
1 x small jalapeno chili, seeds and ribs discarded, chopped fine
2 x large egg yolks
1 1/2 lb. of coarsely grated mozzarella cheese – (750grams)
1 tsp of coarse salt – (5ml)

Annatto Butter
· 1/2 cup unsalted butter, cut into 4 pieces – (125ml)
· 1/2 cup annatto seed – (125ml)
· Cilantro for garnish.

Directions

1.To make the refrito, melt the butter in a large soup pot and add diced onion. Cook the onion until they are soft. Add your ground cumin and annatto butter and stir until it’s melted. Add the diced potatoes to the pot. Add water, coriander, chili pepper and all but ¼ cup of the milk. Cover to simmer until diced potatoes are tender.
2.In a bowl whisk together the egg yolks and the ¼ cup of milk left over. In a slow stream add ½ cup of the soup broth the egg mixture. Be sure to add it gradually so that it won’t curdle the eggs. Stir the egg mix into the soup and add the cheese. Season the soup with salt and pepper and stir over low heat for approximately 5 minutes. The soup should not simmer or boil. The cheese should not completely melt. Ladle soup into bowls and garnish with cilantro

Annatto Butter
1.To make the annatto butter melt - one piece of butter in a small saucepan. Add the annatto seeds. Let this mixture bubble away for 5 minutes. Strain the butter into a jar, reserving the seeds. Melt the next piece of butter in the same saucepan using the same seeds. Repeat the process until you have used all 4 pieces of butter. Seal the jar and this will keep for 2 months if refrigerated. Discard the seeds.