Broccoli, Potato, and Cheddar Soup

4 potatoes, peeled and cut into chunks
2 cups broccoli (about 8 oz)
1 T butter
1 T olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp salt
3/4 tsp cumin
1 1/2 T dijon mustard
1/2 tsp freshly ground pepper
2 cups potato/broccoli water
2 T flour
1 cup half and half
1 cup sharp cheddar cheese

Steam potatoes for 10 minutes, until tender. Set aside (reserving the water). Steam broccoli 3 minutes, until tender. Set aside (reserving the water).

Heat olive oil and butter in a large pot over medium heat. Add onion and garlic and saute until tender about 8 minutes. Add potatoes, salt, cumin, dijon, pepper and 1 1/2 cups reserved water. Combine remaining 1/2 cup potato water and 2 Tablespoons flour. Add to pot. Simmer about 20 minutes. Add half and half and 2/3 cup cheese. Simmer about 15 minutes more.

Preheat broiler. Using four oven-proof bowls or ramekins, fill with chowder and sprinkle with cheese on top. Broil for 2 minutes, until golden on top.

*Courtesy of Eden

The Dixon's Famous French Bread

2 ½ cups warm water

2 Tbsp. yeast

3 Tbsp. sugar

¼ cup oil

2 tsp. salt

6 cups flour

Dissolve sugar in warm water and then add the yeast and let sit about 5 minutes to dissolve. Add oil and salt. Add half the flour; mix and add rest of flour. Knead dough; let rise until double (a trick I learned is to put the dough in a bowl and place that bowl in another bowl of hot water, cover with towel and let rise), then shape into loaves and place on cookie sheet. Before placing it on the sheet spread olive oil on the pan, drizzle with corn meal and then with sugar. Slit top of loaf and let rise. Cook at 375 for 30 minutes OR another quick rise trick is to turn on the oven to 375; when it get to that temperature turn off the oven, place the bread inside on the top rack and then on the bottom rack place a bowl full of hot boiling water. Let the bread rise about 5-8 minutes. Take out the bowl of water, leave the bread in and turn back on the oven to 375 and cook for 25-30 minutes.