Eastern Shore Mardi Gras Parade Schedule

Eastern Shore Mardi Gras Parade Schedule

Friday February 25th

Daphne - Apollo's Mystic Ladies 6:45 p.m.

Saturday February 26th

Fairhope - The Haven's Mystic Mutts 3:30 p.m.

Fairhope - Knights of Ecor Rouge 7:00 p.m.

Friday March 4th

Fairhope - Maids of Jubilee 6:30 p.m.

Daphne - Mystic Order of Peresphone 6:45 p.m.

Saturday March 5th

Fairhope - Krewe of Mullet Mates 2:00 p.m.

Daphne - The Shadow Barons 6:45 p.m.

Sunday March 6th

Daphne - Loyal Order of the Fire Truck 2:00 p.m.

Monday March 7th

Fairhope - Order of Mystic Magnolias 6:45 p.m.

Roasted Garlic and Potato Soup with Homemade Croutons - Country Living Magazine

While many have chili tonight, we will be eating this yummy soup. I will even cook up some thick bacon as a side. Yum Yum. I could not find the potatoes listed in the recipe and I was not sure if they were the same as red potatoes. I did find a bag of reds that said they were "creamy" so this is what I chose.

Roasted Garlic and Potato Soup with Homemade Croutons

From Country Living

This recipe has been tested by Country Living

Bay leaf-infused roasted garlic and olive-oil croutons elevate simple potato soup to a company-worthy dish.

By Cheryl Slocum

Be the first to rate this recipe

RecipePhotosReviews

Save this recipe

Add ingredients to my shopping list

Submit your version

Nutritional Information
(per serving)

Calories	344
Total Fat	21g
Saturated Fat	--
Cholesterol	22mg
Sodium	469mg
Total Carbohydrate	31g
Dietary Fiber	3g
Sugars	--
Protein	10g
Calcium	--

Anna Williams

Serves: 6 Edit

Total Time: 1 hr 10 min

Prep Time: 20 min

Oven Temp: 400

Ingredients

U.S.

Metric

Conversion chart

• 1 head(s) (large) garlic, unpeeled
• 6 tablespoon(s) extra-virgin olive oil
• 2 bay leaves
• 1/4 loaf(s) day-old French baguette, cubed
• 3/4 teaspoon(s) sea salt, plus more to taste
• 1 medium yellow onion, chopped
• 1 small carrot, chopped
• 1 1/2 pound(s) red creamer potatoes, peeled and cut into 1/2-inch cubes
• 1/2 teaspoon(s) freshly ground white pepper, plus more to taste
• 3 cup(s) low-sodium chicken or vegetable broth
• 4 ounce(s) Fontina, cut into 1/4-inch cubes

---

Directions

1. Preheat oven to 400 degrees F. Using a serrated knife, slice off top quarter of garlic head, revealing cloves. Place on a 12-by-8-inch sheet of heavy-duty aluminum foil, cut-side up, and drizzle with 1 tablespoon olive oil. Add 1 bay leaf. Fold foil over garlic and seal edges. Roast in a baking dish until garlic cloves are soft and golden brown, about 45 minutes. Transfer to a wire rack and let cool.
2. Meanwhile, on a rimmed baking sheet, toss together bread, 2 tablespoons olive oil, and salt to taste. Bake, stirring once or twice, until golden brown, about 15 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain.
3. In a medium heavy-duty pot over medium-high heat, heat remaining 3 tablespoons olive oil. Add onion, carrot, and potatoes and cook, stirring occasionally, until onion and carrot have softened, 8 to 10 minutes. Mix in 3/4 teaspoon salt and 1/2 teaspoon white pepper and add remaining bay leaf. Add broth and 2 cups water to vegetables, increase heat to high, and bring to a boil. Reduce heat to medium-low and allow soup to simmer until potatoes are very tender, 30 minutes. Remove bay leaf.
4. Squeeze garlic head, from bottom up, to push out each clove into soup; stir. Simmer soup for 5 more minutes, then remove from heat. Using a blender, puree soup. Whisk Fontina into soup over low heat until cheese melts and is fully incorporated. Sprinkle soup with croutons and serve hot.

Miss Nancy's Tomato Basil Sauce

This recipe comes from my Mother's friend, Miss Nancy. Tasty and a family favorite.

1/4 cup olive oil

1/4 cup chopped onions (browned)

2 tsp. chopped garlic

3/4 c. red wine

4 cups canned Italian plum tomatoes

1 Tbsp. salt

1/4 tsp. white pepper

16 fresh basil leaves, chopped

8 sprigs Italian parsley, chopped

2 bay leaves

8 oz. sliced mushrooms (optional)

Ground round or chicken (optional)

Simmer all ingredients for one hour or longer. Serve over spaghetti noodles. Great with french bread and salad. My mom doubles the recipe!