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Posts Tagged ‘potato’

“Oh the weather outside is frightful…”  The first snow storm of the season hit New York this past weekend, and Adam and I hunkered-down in our apartment with hot chocolate and movies on TV.  The cold, snowy weather is prime soup-making time.  A creamy, hearty potato and leek soup with bread seemed to be the perfect thing to make.

I wanted to make Adam go, “Hmm” by adding bacon.  Yes, bacon!  Bacon and potatoes just go together, and I thought it would add a nice layer of flavor to a chicken broth based soup.  Many potato and leek soup recipes call for the soup to be puréed, however, for this soup, I wanted to be able to bite down into the pieces of potato and leek.  Next time I make this soup, I think I’ll purée half of soup to thicken it up a little bit, but still leave chunks of potato.

As I predicted, Adam exclaimed “Ooh!  There’s bacon in here!”  The potato and leek soup warmed us up as we watched the snow fall on New York.

Potato and Leek Soup
by Anne
Printable Recipe

2 leeks, white and light green part only
4 sprigs fresh thyme
1 – 1/4 pound russet potatoes, peeled, diced
2 TBS butter
1 TBS oil
2 strips bacon, diced
1/2 cup heavy cream
5 – 6 cups chicken broth
salt and pepper to taste

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. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter in the oil, 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 chicken stock, potatoes, thyme, and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the potatoes are soft and the soup is very flavorful.  Add the cream and heat through.  Add salt and pepper to taste.  Serve immediately with bread.

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Spanish Tortilla

A few years ago, I began receiving Real Simple magazine as a gift.  I love this magazine almost as much as I love Martha Stewart’s Living magazine.  Earlier this year, there was an article about hosting a tapas party.  There were recipes for marinated mushrooms, sangria, some sort of crostini, and Tortilla Espanol.  Adam became very excited when I was telling him about this idea for a tapas dinner party.  He recalled a story of how he ate a very similar dish called, Spanish Tortilla, while he was in Spain and how much he loved it!  Adam exclaimed that he wanted to help make it.  I was completely baffled – this man rarely cooks, so when he is excited about cooking, I gladly let him take the lead!  However, I always chop the veggies!

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Since the Great Bagel Incident, I always handle the knives in the kitchen.  The Great Bagel Incident happened several years ago.  It innocently began with a shopping trip, that I did alone, to purchase a wonderful meal that I had planned for Adam.  The store was already very busy, and it was a frustrating trip.  I bought bagels for breakfast with cream cheese and smoked trout, like he likes it.  I was feeling a little overwhelmed with everything I had to do in the kitchen to get the ingredients in the slow-cooker, and Adam requested repeatedly for me to make breakfast.  I told him to help me and make his own bagel.  Well, sure enough, he cut his finger and I had to take him to the emergency room.  If Adam told this story, he would say that since I knew that the likelihood of him cutting himself was so high, I effectively cut him myself.  Luckily, and unfortunately, he was unable to get stitches.  The emergency room tech said that bagel cutting injuries are one of the most common injuries they treat.  We purchased a bagel guillotine, and Adam hasn’t wielded a knife since then.

We have made Spanish Tortilla many times this year.  It has become so routine that we don’t need to follow the recipe.  We have always used 2 more eggs than the recipe calls for, because it just didn’t seem to cover the potatoes.  It is a great dish, and is basically a frittata minus the cheese, and you don’t have to flip it.  The eggs and potato are reminiscent of breakfast, but paired with bread and white wine, very elegant.  The simplicity is amazing!

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Spanish Tortilla (adapted from Real Simple magazine)
Printable Recipe

2 tablespoons olive oil
2 russet potatoes (approx. 1 pound), peeled, cut into 1/4-inch-thick half-moons
1 onion, thinly sliced
salt and black pepper
8 large eggs, beaten

Preheat oven to 350° F. Heat the oil in an ovenproof nonstick skillet over medium heat. Add the potatoes and cook, stirring occasionally, until almost tender, 8 to 10 minutes. Add the onion, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion is soft and the potatoes are tender, about 5 minutes.
Pour the eggs over the potatoes; stir to distribute the ingredients. Transfer the skillet to oven and bake until brown around the edges and a knife inserted into the center comes out clean, 15-20 minutes. Serve hot or at room temperature, sliced into wedges.

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