Wednesday, September 28, 2011
Friday, September 23, 2011
POTATO LEEK SOUP
Tis the season for comfort food and with local potatoes and leeks available how can a person go wrong with this time honored combination? Pair it with a nice crusty bread from your favorite local bakery (ours is Rabbit's Bakery in Lake City, MN) and your meal is complete. This recipe incorporates the entire leek plant. Enjoy!
POTATO LEEK SOUP
Recipe courtesy Emeril Lagasse, 2003
Ingredients
• 1 large or 2 small locally grown leeks, about 1 pound
• 2 bay leaves
• 20 black peppercorns
• 4 sprigs fresh organic thyme
• 2 tablespoons organic butter
• 2 strips bacon, chopped
• 1/2 cup dry white wine
• 5 cups chicken stock (we substitute using a veg stock)
• 1 to 1 1/4 pounds locally grown organic russet potatoes, diced
• 1 1/2 teaspoons salt
• 3/4 teaspoon white pepper
• 1/2 to 3/4 cup creme fraiche or heavy organic cream
• 2 tablespoons snipped chives
1. Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
2. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand or dirt. Slice thinly crosswise and set aside.
3. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
4. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
POTATO LEEK SOUP
Ingredients
• 1 large or 2 small locally grown leeks, about 1 pound
• 2 bay leaves
• 20 black peppercorns
• 4 sprigs fresh organic thyme
• 2 tablespoons organic butter
• 2 strips bacon, chopped
• 1/2 cup dry white wine
• 5 cups chicken stock (we substitute using a veg stock)
• 1 to 1 1/4 pounds locally grown organic russet potatoes, diced
• 1 1/2 teaspoons salt
• 3/4 teaspoon white pepper
• 1/2 to 3/4 cup creme fraiche or heavy organic cream
• 2 tablespoons snipped chives
1. Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
2. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand or dirt. Slice thinly crosswise and set aside.
3. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
4. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
Tuesday, September 6, 2011
GREEN SALSA VERDE
This recipe typically uses tomatillo's, but we needed a way to use our green zebras over the weekend and this is what we did. When tomatillo's are in season (should be now or shortly) substitute the tomatillo's for the green zebra tomatoes.
GREEN SALSA VERDE
INGREDIENTS:
• 1 POUND GREEN ZEBRA TOMATOES—ROUGHLY CHOPPED
• 4 SERRANO CHILIES, WITH SEEDS
• ¾ CUP FRESH CILANTRO LEAVES (1 BUNCH)
• 2 TABLESPOONS FRESH LIME JUICE
• 1 TSP SUGAR
• 1 TSP SALT
PLACE ALL INGREDIENTS IN A FOOD PROCESSOR OR BLENDER AND PUREE.
SERVING SUGGESTIONS:
AN ALL-PURPOSE SALSA VERDE, ESPECIALLY GOOD WITH TORTILLA CHIPS, MOST SEAFOOD, AND EGGS.
YIELD: ABOUT 2 CUPS HEAT: 5
INGREDIENTS:
• 1 POUND GREEN ZEBRA TOMATOES—ROUGHLY CHOPPED
• 4 SERRANO CHILIES, WITH SEEDS
• ¾ CUP FRESH CILANTRO LEAVES (1 BUNCH)
• 2 TABLESPOONS FRESH LIME JUICE
• 1 TSP SUGAR
• 1 TSP SALT
PLACE ALL INGREDIENTS IN A FOOD PROCESSOR OR BLENDER AND PUREE.
SERVING SUGGESTIONS:
AN ALL-PURPOSE SALSA VERDE, ESPECIALLY GOOD WITH TORTILLA CHIPS, MOST SEAFOOD, AND EGGS.
YIELD: ABOUT 2 CUPS HEAT: 5
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