Hayden Haas author of "Simply Delishaas"

I am thrilled to bring you the latest episode of "Dishing with Stephanie's Dish," where we welcome the incredibly talented Hayden Haas, the creative mind behind "Simply Delishaas: Favorite Recipes from the Midwestern Kitchen." Discover Hayden’s unique path from being a dishwasher on the Food Network to becoming an assistant to Molly Yeh and, eventually, a renowned cookbook author and now Minneapolis resident! Follow Hayden on Instagram @haydendelishaas

Featured Recipes

This pickle soup recipe is from Hayden’s Food Blog where he has other delicious recipes including the Cranberry Tortellini recipe we talked about from the book.

Pickle Soup

Serves 6

Ingredients:

* 3 russet potatoes or 3c (2-3pounds) diced (this also works with frozen potatoes) (300- 420g)

* 3 tbsp Extra virgin olive oil (13g)

* 2 carrots roughly chopped (130g)

* 2 stalks of celery roughly chopped (120g)

* 1 yellow onion, diced (150g)

* 6 cloves of garlic, minced (60g)

* 2 tbsp butter (14g)

* 4 tbsp ap flour (30g)

* Salt and pepper to preference 

* 4- 6 cups of vegetable or chicken broth (940-1410g)

* 1 heaping cup of dill pickles chopped (about 5-6 pickles)

* 1/2c pickle brine (127g)

* 1 bunch of fresh dill, divided (100g)

* 2 bay leaves (less than a gram) 

* 1 tsp fresh thyme (10g)

* 1c freshly grated havarti cheese (83-100g)

* 1/2c heavy cream (119g)

* For garnish

* Heavy cream for drizzling, sriracha for drizzling and remaining fresh dill  

If you’d like an addition I grew up eating  this with garlic bread! 

* In a large pot over high heat begin boiling about 6cups of salted water. Once boiling add in potatoes, boil and drain.  ( you can make this all in one pot or two separate ones!

* cook for 20 minutes and drain. If using a second, over medium heat add olive oil, onion, celery, carrot and garlic. 

* Cook until translucent about 8-10 minutes . Season with salt and pepper to preference (I use about 1tsp of each) 

* Once translucent, add in butter and melt then flour and mix until coated. Slowly start to incorporate the broth (you’ll see it change to a light creamy color) add in the potatoes, pickles, pickle brine, fresh herbs and simmer for 20-30 minutes over medium heat. Add in the cheese and heavy cream and mix until combined! 

You can enjoy from here or dress a bowl! To a bowl add your soup, a drizzle of heavy cream, sriracha and fresh dill! Enjoy!

Pickle Popcorn

This Pickle Popcorn recipe is from Hayden’s Food Blog He calls is Netflix and (Chi)Dill

Ingredients:

3 tbsp Oil of choice (see tips)

1/2c  Popcorn kernels (a heaping 1/2c)

5 tbsp (or more) Good quality butter (I like to use Kerrygold) 

½ bunch Dill fresh or dried, chopped

½ tsp Italian seasoning 

½ tsp Garlic powder 

½ tsp Onion powder 

1 tsp cheese powder (optional) 

3 tsp Pickle juice (brine) from a jar of pickles

Salt ( i would recommend fine salt for this)

-optional hot sauce for serving if youre Selena Gomez

Tips: you can use avocado oil, refined coconut oil, vegetable oil, or even olive oil! I would recommend using a dutch oven or your favorite soup pot for this recipe (something with a lid)

Instructions

To a large pot over medium to high heat, add the oil, when the oil is hot add 2 or 3 kernels to test to see if its ready, then add the rest of the kernels and cover, leave a little crack to let some steam escape if needed. Another helpful tip when making popcorn over the stove, is to gently