Potato Leek Soup


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It’s unseasonably warm but damp today. Crazily enough, once winter takes it’s hold, at least for me, I just wish it would put us into it’s full throws. Cold, crisp, freeze your the inside of your nose, crunchy snow kind of winter. I find it a little easier warming up from the cold rather than the damp which is why today, I needed a little extra help.

Quick, satisfying, revive you to your toes help, like potato leek soup.

Potato leek is virtually the premise for most vegan “cream” soups, which is what makes it so perfect.
The simplicity leaves for the attention to details like the perfect potato, consistency, herb combination and finishing drizzles of infused oils and the like. It’s a free pallet that’s open for individual taste, but no matter what your preference, the satisfaction is all there.

I choose to keep my soup fairly au natural as possible – garnish with what you will: herbs, infused oils, chillies, maybe croutons, then jazzing it up with some little bite sized Walnut Rosemary and Kalamata Madeleines.
Mmmm savoury and delicious.

 

CREAMLESS POTATO LEEK SOUP

2 Large Leeks, light green and white parts only
4 Cups Yukon Gold Potatoes, about 2 large, peeled & diced
2 Tablespoon Olive Oil
3 Tablespoons Dry White Wine
4 Sprigs Fresh Thyme
1/2 Sprig Fresh Rosemary, finely minced, about 1/2 teaspoon
2 Bay Leaves
6 Cups Vegetable Stock
1 teaspoon Salt, or to taste
1/4 teaspoon Freshly Ground Black Pepper or to taste

 

Top and trim the leeks. Halve lengthwise and rinse to remove any dirt between the layers. Thinly slice.
Peel and dice the potatoes.
In a large stockpot, heat the oil to medium-high.
Add the leeks to the oil and sweat until they are softened, about 3-5 minutes.
Pour over the wine and sauté for an additional minute.
Add the potatoes and stir well to prevent sticking.
Strip the leaves from the thyme stems by holding firmly and running your fingers backwards to the tip of the sprig. Remove the rosemary leaves from the stem and roughly chop. Add the leaves along with the stock, salt, and bay leaves. Bring the soup to a simmer and cook until the potatoes are soft, about 20 minutes.
Add the pepper and remove the bay leaves.
Blend with a hand immersion blender or a food processor until smooth.
Adjust salt and pepper, if necessary.

Garnish with truffle oil, chives, thyme, chilis or roasted garlic.

Whole Garden Gnocchi


Who knew I could feed myself from a front yard garden alone? Other than the flour, I grew everything for this dish in my small, urban yard; potatoes, garlic, chard, tomatoes and squash.

I may have mentioned my front yard transformation last spring. With the help of a great neighbour, a dumping of dirt, a seed catalogue and some eager kids, we transferred lawn into an edible space.

Less the brussels sprouts and the chard, most of the garden now harvested. There were the three varieties of potatoes; Peruvian Reds, Blue and Russian Fingerlings, Rainbow Swiss Chard, Butternut Squash, sweet Yellow Pear Tomatoes just for this dish alone. (It doesn’t even hint at the edamame, peas, beans, beets, asparagus, blueberries, herbs, okra, cabbages, zucchini, pumpkins… corn… wow!)

After digging up a surplus of potatoes, I needed a few ideas on what to do with them. With BBQ season pretty much a thing of the past, potato salad wasn’t topping my list as much as the gnocchi. Besides, I just had to when I saw the light pinkiness of the potatoes and the great texture that was perfect for such a thing.

Feeding yourself all on your own, that’s local.
Now, that’s something to be thankful for!

PERUVIAN PINK POTATO GNOCCHI

1Lb Potatoes, peeled, boiled and mashed (you can use other starchy potatoes, like Russetts as well)
1 Cup All Purpose Flour, plus more for rolling.
1/4 teaspoon Salt

In a large bowl, finely mash the cooked potatoes so they are lump free.
Add the salt and half of the flour then add 1/4 cup at a time stirring to combine and bring everything together in a smooth dough. You may not need it all.
Depending on your work surface, third or quarter the dough. Take one piece and cover remaining pieces.
Roll the dough into long “snakes” and cut into 1″ pieces.
Roll each piece off the back of a floured fork and repeat finishing all of the dough.
Drop into salted boiling water and cook gnocchi until they float; about 3 – 4 minutes.

While the gnocchi were boiling I made the “sauce” of tomatoes, chard, squash and garlic.
I cubed the peeled, cleaned squash and sautéed it, covered in a large, lightly oiled pan. Once the pieces began to soften, I removed the lid to let the stem escape and pieces brown.
I added two cloves of finely chopped garlic and the chard to cook for another two minutes.
Once the chard had wilted, I added 1 cup of sliced yellow pear tomatoes, salt, pepper and a palmful of chopped basil.
Simple and delicious.

New Potato Salad With Scape Salsa Verde



Of course with a long weekend ahead I would be lost without a handy potato salad recipe, so here it is.
I’m sure not too many of you miss the heavy mayo laden with egg and celery version but not to fret, I’m sure it will still be offered – somewhere, you can just bring this along to the BBQ instead.

Easy, light and FRESH I’ve finally found another way to use up those tasty garlic scapes as the main ingredient in this salsa verde style dressing.

NEW POTATO SALAD WITH SCAPE SALSA VERDE

3 Lbs New Red Potatoes
8-10 Garlic Scapes, trimmed
1/4 Cup Basil Leaves, packed
1/3 Cup Flat Leaf Parsley, packed
1 Tablespoon Capers, about 30
1 teaspoon Dijon Mustard
1 Tablespoon Red Wine Vinegar
4 Tablespoons Olive Oil
1/4 teaspoon Salt, or to taste
Freshly Ground Black Pepper, to taste

Wash and boil the potatoes in a large pot with enough water to cover.
Cook potatoes until just tender, or al dente, so you are able to cut through them easily.
Meanwhile, trim the seed buds from the top of the scapes and discard.
Combine the scapes along with the basil and parsley, pulsing to finely chop.
Add the capers, mustard, salt, pepper and vinegar, continuing to blend while drizzling in the oil through the feed tube.
Scrape down from the sides, taste and adjust salt and pepper if necessary.
Drain the potatoes. Once they are cool enough to handle quarter them into even sized wedges, unless they are very small.
Add the potatoes to a large bowl and add about half of the dressing at first. Toss well to coat adding more to your liking.
Serve at room temperature.

Want more potato salad? Try my other, Warm New Potato Dandelion Greens Salad, if you still have a few weeds that need eating from your yard.

Latkes With Pomegranate Quince Chutney


I love latkes. It’s almost bad, how much I like latkes. A holiday tradition usually brings sharing and that might be my biggest problem. To date the best solution I’ve had is to make them smaller so I have more. That way it takes me a little longer to eat them and gives others a chance to snag one.

Usually served on their own with a choice of apple sauce or sour cream on the side, I wanted to offer something with them to dress them up, especially when served as an appetizer. Slathered on a plate, I like the sour cream option, but there’s something about the salty grease that goes so well with a little tartness.

For platter passing, otherwise known as sharing, I conjured up my own applish sauce, just a little fancier for the Hoildays. I added the glimmer of pomegranate to quince to make this tart and spicy relish.

It was pretty good. I ate the whole plate.
… But after I was done, I thought I might just make another batch, maybe even double it – to share.
The relish in a little jar tied with a red bow, might just make a pretty sweet hostess gift.


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