Feeds:
Posts
Comments

Leek Potato Soup: Antidote to Mayhem

Leek Potato Soup (Potage Parmentier): Antidote to Mayhem

4 cups (about 1 lb.) sliced leeks (white part and about 1-2 inches of the tender green part)

3-4 cups (about 1 lb.) peeled and coarsely chopped potatoes

2 Tablespoons butter

1½  quarts chicken broth (canned or fresh)

1 teaspoon salt

1 teaspoon pepper

½ teaspoon dill weed (optional)

½ cup heavy cream (optional)

3 Tablespoons chopped chives or minced parsley


1.  Split the leeks lengthwise leaving the two halves attached at the root end. Spread the leaves apart and wash well. Chop into ½ inch pieces.

2.  Using a 3-4 quart stockpot, sauté the leeks in butter over moderate heat until tender but not yet brown.

3.  Add the chicken broth, potatoes, salt and pepper to the stockpot.

4.  Simmer partially covered for 45-50 minutes, until vegetables are tender.

5.  Now you have a choice, depending on how rustic or refined you like your soup. Process the soup using one of the following methods:

a.  Mash most of the potatoes right in the pot with a potato masher.

b.  Run all or part of the soup through a food mill.

c.  Transfer all or part of the soup in batches to a blender or food processor to purée.

d.  Use an immersion blender to purée the soup to the desired consistency.

Personally, I recommend a or d because you won’t scald yourself decanting hot soup, and there’s less cleanup afterward. If you’re serving it chilled as Vichyssoise, however, it should be puréed until completely smooth using methods b or c.

6.  Add dill weed, if desired, and additional salt and pepper to taste.

7.  Optional: stir a couple of tablespoons of heavy cream into each bowl before serving.

8.  Garnish with chives or parsley.

Suggestion 1: Add 1-2 cups chopped celery, diced carrots or turnips, chopped canned or fresh tomatoes, dried lentils, or partially cooked dried beans or peas to simmer along with the leeks and potatoes for the full 40-50 minutes.

Suggestion 2: Add 1-2 cups fresh or frozen cauliflower, cucumbers, broccoli, lima beans, peas, string beans, okra, zucchini, canned beans, shredded lettuce, spinach, sorrel, or cabbage for the last 10-15 minutes of the simmer.

Suggestion 3: Add 1 densely-packed cup chopped watercress leaves and stems during the final 5 minutes of the simmer.

Wilma’s Morning Upstart Apricot-Walnut Bran Muffins

My apricots can take your Mr. Nice Guy raisins any day. So don’t cross them.

1 ½ cups wheat bran

1 cup buttermilk (or 4 tablespoons dried buttermilk powder plus 1 cup water)

⅔ cup dark brown sugar

⅓ cup vegetable oil (I use light olive oil or sunflower oil)

1 egg

½ teaspoon vanilla extract

1 cup whole wheat flour (or an equal amount of all-purpose flour)

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ cup apricots chopped into raisin-sized pieces (or any dried fruit – even the ubiquitous raisin if you absolutely must)

½ cup chopped walnuts (or any other kind of nut)

  1. Preheat oven to 375°F and prepare 12-muffin pan by lining with paper muffin cups (preferred) or by greasing.
  2. Stir bran and buttermilk together and set aside for at 10 minutes, or so.
  3. Combine whole wheat flour, baking soda, baking powder, salt, chopped apricots, and chopped walnuts.
  4. Add brown sugar, oil, egg, and vanilla to buttermilk-bran mixture, mixing until smooth.
  5. Add dry ingredients to the wet ingredients, and stir until just incorporated.
  6. Divide batter between muffin wells, filling to top or slightly above. HINT: An ice cream scoop is useful for this purpose.
  7. Bake 15-23 minutes, until golden brown on top.

Allow muffins to cool before removing from pan, especially if not using muffing papers. Good served warm with butter, or halved and toasted. These freeze well, so make a bunch.

Alarmingly Red-Hot Chili con Carne

Wilma Jean’s Alarmingly Red-Hot Chili con Carne

Effective Against the Creeping-Green Blues And Other Winter Afflictions

1 large onion, chopped

3 Tbs. olive oil (or lard or bacon grease)

2 lbs. lean ground beef or turkey (3 lbs. if foregoing the beans)

2 16-oz. cans pinto beans (optional), drained

28-oz. can crushed tomatoes

4 cloves crushed garlic

3 bay leaves

1 heaping Tbs. dried oregano (reduce to 1 level Tbs. if using dried Mexican oregano)

2 tsp. cumin seed

4-oz. can chopped jalapeños

2 Tsp. salt

A few grinds of black pepper

2.25-oz. can sliced ripe olives

  1. In a large stockpot, sauté the chopped onion in olive oil (or grease, if preferred) until it starts to brown and glaze the bottom of the pan.
  2. Add the ground beef (or turkey, if preferred) and cook until the meat has lost its pink coloration and some water has evaporated.
  3. Add the ground tomatoes, pinto beans (if using), garlic, bay leaves, oregano, cumin, salt, black pepper, and jalapeños.
  4. Cover and simmer on low heat for at least 2 hours, stirring occasionally.
  5. Remove cover and add sliced black olives. Continue to simmer for 30 minutes more.
  6. Adjust seasonings and serve. Good served over tortilla chips and topped with lettuce, cheese, and avocados, or just as is.

Special note to Oregonians: Don’t blame me if it’s too hot – I warned you. Just add some more beans this time around and you’ll be fine.

LBD Chocolate Cake

LBD Chocolate Cake

An Everyday Cake With Attitude

½ cup unsweetened cocoa powder

1 heaping Tbs instant espresso powder

1 cup boiling water

1¼ cups all-purpose flour

1 cup dark brown sugar

1 tsp baking soda

½ tsp salt

⅓ cup oil (I prefer light olive oil, but any oil with a light taste will be fine)

1 Tbs vinegar (balsamic preferably, but any will work)

1 tsp vanilla

  1. Preheat oven to 350 degrees F.
  2. Grease an 8 × 8 inch baking pan, or a 9-inch round cake pan.
  3. Combine cocoa and coffee powder in heat-proof bowl. Add 1 cup boiling water and stir.
  4. Cool to room temperature (HINT: speed this process by placing bowl in refrigerator or freezer).
  5. Combine flour, brown sugar, soda, and salt together, stirring well to thoroughly combine and remove lumps.
  6. When cocoa mixture has cooled to lukewarm, add to dry ingredients and mix until combined.
  7. Combine olive oil, vinegar, and vanilla together and add all at once to batter, stirring to combine.
  8. Working quickly, pour batter into oiled baking pan and place on middle rack of oven.
  9. Bake for 35 – 40 minutes, or until wooden toothpick comes out clean.
  10. Allow to cool to room temperature before slicing.

Cake can be glazed or iced, decorated with a dusting of powdered sugar or a dollop of whipped cream, or served plain paired with good vanilla ice cream (one of the best choices, if you ask me).