I love the idea of Potato Leek Soup…

In reality, it ends up being too cream-laden or bland … neither of which is satisfying.

I can safely say, my search for a truly delicious Potato Leek soup – one that tastes of potatoes and leeks and is seasoned well – is now over!

Using David Lebovitz’s recipe as a jumping off point for technique and improvising with herbs and spices…I am so, so, so pleased with the end result.

Ingredients

• 6 c water & 1 tbsp Better Than Bouillon Vegetable Base OR 6 c homemade vegetable stock
• 3 tbsp butter
• 2 lbs leeks, sliced
• Salt
• 1 tsp thyme, chopped
• 1 tbsp tarragon, chopped
• ¼ tsp coriander
• 2 bay leaves
• 1 ½  lbs potatoes, cubed 
• ¼ tsp pink or white pepper
• 4  tsp parsley, chopped
• 2 tsp chives, chopped

Preparation

1. Bring 6 cups water to a boil in a saucepan, add bouillon cubes to dissolve, set aside.
2. Melt the butter in a Dutch oven.  Add leeks and salt (to taste) saute over medium heat for 7 minutes, until softened.
3. Add the thyme, tarragon and coriander and saute for about a minute.
4. Add vegetable stock, bay leaves and potatoes to the pot. 
5. Cover and simmer for 15 minutes.
6. Check potatoes for doneness (pierce easily with a knife).
7. Add the pepper, parsley and chives.
8. Take out the bay leaves and puree with an immersion (or regular) blender.
9. Serve warm.

There is no fennel at Wegmans.

HOW is this possible?

I have the house to myself tonight and can make ANYthing I want.
Shrimp that my daughter is allergic to?…YES!
Fennel that I’m really the biggest fan of?…YES!

(Record scratching sound)  there is no fennel at Wegmans…what the?

(Rustling around in the celeriac sound)  is there REALLY no fennel?

(Me sighing loudly sound)  which sounds alot like the guy on Cinema Sins when he sighs loudly…

OK – let’s scratch that amazing dinner I was going to make and think on the fly because there is NO substitute for fennel, especially when it’s one of the main flavors.

I’m tired…and my mood is deflating…

Ooh – sunchokes!

Get home…too tired to make a whole meal…let’s just roast those suckers because they are SO delicious on their own … And have a glass of wine.

Roasted Sunchokes

Chili… that wonderful idea of beans, meat, tomatoes and spices that should taste warm and wonderful and delicious on a cold winters day.

Why is it, then, that every time I try a new Chili recipe, it just ends up tasting like bland beans, blah meat and mediocre tomatoes?

So, I did a little research.

Technique can play a big role in building flavors….like sauteing bacon at the beginning and then using the fat to then saute the veg… as well as browning stew meat instead of ground meat to provide greater texture and flavor overall.

Building flavors is SO important if you want a chili with more than just heat.  I use carrots and sweet potatoes to build a sweet flavor profile to help balance the smoky, beefy and spicy elements.

You’ll notice I don’t use “chili powder” in my chili – it was the first thing my husband commented on.  Chili powder is simply a blend of herbs and spices, most commonly combining cumin, chili pepper and paprika, all of which I use individually.  Many also contain oregano, garlic powder, celery salt and/or onion powder – I prefer to use the real thing.

Many chili’s often taste bland to me, not because of a lack of heat, but rather it “seems to be missing something”….umami is what I have been missing…  That leads us to my “Flavor Bomb Paste”…omg, this stuff is awesome!  Inspired by Kenji’s recipe on Serious Eats (as well as others) … it makes ALL the difference.
(Don’t forget chili is always better the next day)

The end result is a deep, dark, complex chili that is truly satisfying.

Dead of Winter Chili

It is so cold outside…0 degrees…but feels like a balmy 26 below with the wind chill.

Schools are closed…I’ve decided to work from home (because my boss is just that nice!) because I just don’t want to go outside.

Hmmm…dinner…

On a “normal” cold day I would have fun looking at soup recipes in my cookbooks and then happily shop for every last ingredient.

Today I don’t even want to open the door, not to mention actually going to the store – so to the pantry I go!

Vegetable stock – ok, that’s a start.
Do we have the makings for a mirepoix?  Yes!
What other veggies do we have…?
About a 1/3 of a butternut squash
a can of tomatoes
potatoes… scratch the potatoes… save those for a day when I have fennel and leeks

Ok….olive oil for the sauteeing…wait – we have bacon!

This is a nice start but it seems too bland…over to the spice rack…

I wasn’t quite sure how it would turn out…too simple…too “tastes like i just threw a bunch of stuff into the pot”…

I was so pleasantly surprised by the end result – complex, layered flavors in a wholesome soup!  Sweet from the carrots and butternut squash, smoky from the bacon and paprika, a slight spice from the Espelette…

Definitely writing this recipe down!

Butternut Squash & Tomato Soup

My first post on this blog is going to be about an easy meal.  This was not my intent and don’t get used to it – I LOVE taking on challenges, whether it be a new ingredient, cuisine or technique!

That being said, last night I was at Trader Joe’s picking up a few things – butter, coffee, Pastry Bites with Feta and Caramelized Onions…you know…the basics – when I realized I had forgotten to bring lunch to work for the past month or so.  During the weeks leading up to Christmas and New Year’s, my lunch consisted of cookies or brownies that some lovely co-worker had brought in…or nothing at all.  Realizing this simply could NOT continue, I perused the pre-made section of soups, salads and sandwiches.  Nothing jumped out at me.

Then it dawned on me…make your own salad!  Since this was going to be lunch at work and I wouldn’t have to take into consideration the tastes and preferences of my family, I was free to choose anything I wanted.

Belgian Endive

Baby Beets

Roasted Turkey Breast

Marinated Goat Cheese

So simple….veggies, lean protein and cheese…it was nutritious (more so than cookies, for sure) and delicious!  I definitely felt the difference during my afternoon energy as well.

I will not preach: “from this day forward I shall always have a salad for lunch!” – That just won’t happen, let’s be real.  I am glad, however, that I took a few moments to think of some ingredients that I could quickly throw together to break the bad rut I had been in.  Some of the best meals I have ever made have been a few delicious ingredients that I simply threw together at the last minute!