Potato Leek and Bacon Soup

Yesterday was a PERFECT autumn day. Not a cloud in the sky...no wind...an absolutely glorious afternoon. Seriously. It was almost surreal. The leaves were actually gently floating to the ground.

I think the entire city was out enjoying it... Keef and I went for a 10k walk/run (with a LOT more walking than running) in the river valley. Every hill we crested and every corner we rounded held yet another spectacular view. When we got home I was STARVING and promptly nuked and ate three pieces of left-over pizza (and a brownie). I lost my inspiration for pot roast immediately thereafter and decided to make  soup and sandwiches for Keith's late night supper. I went looking for a couple of cans of chicken haddy, because I really wanted to make a big pot of my Mom's "Good Catholics Still Eat Fish on Fridays Chowder". No such luck. I have two or three clipped recipes in the recipe box because it really was a staple and Lord knows, she didn't want to forget how to make it. She even noted how much the tins cost (there must have been a sharp rise in the price of chicken haddy in 1983).

Truth be told, I  detested everything about this soup. When I was young, you couldn't force me to eat fish (even with the promise of eternal salvation) and the smell of the chowder simmering on the stove used to send me straight to the fridge for hot dogs.
Keith loves fish soup and I keep threatening to make a pot for him but in spite of my best efforts, it was not to be. I haven't seen a can of chicken haddy since I left home and the lady at Safeway who helped me look for it said, "It should be here because I know my friend feeds it to her cats". Not necessarily the best endorsement for the fish.


So...I had cream, leeks, shallots, potatoes, bacon and a garden full of fresh herbs...but no chicken haddy. What follows is my recipe for leek, shallot, potato and bacon chowder. :)

Leek and Potato Chowder


5 medium sized yukon gold or yellow potatoes
2 leeks
2 shallots
2 green onions
4-6 cloves of garlic
1 large stalk of celery
6 or 7 slices of thick, smoked bacon
4 cups chicken stock
1 1/2 cups whole cream
1/2 cup whole milk
2 bay leaves
fresh thyme and parsley
1 tbsp olive oil
2 tbsp butter

Soft-fry the bacon, chop roughly and set aside.
Mince the garlic and chop the leeks, shallots, celery and the bottoms of the green onions. (Reserve the tops for later.)
Heat a stockpot and add butter, olive oil, leeks, shallots, celery, green onion and garlic.  Sautee until soft. Finely chop the thyme leaves and parsley. Peel and slice potatoes.
Add cream, chicken stock, bay leaves, bacon and chopped herbs and potatoes and simmer until potatoes are tender. Roughly mash the potatoes when cooked to release the starch and create a thick, chunky consistency. Finely chop the green onion tops...sprinkle on the soup and serve. You will note that I forgot the onions in the picture...

If you prefer a  less "rustic" soup,  you can use a bouquet garni for the herbs and puree with an immersion blender. I prefer it this way.

Today, by the way, is another perfect, late September day. Thank God I have leftover soup.

(Rotisserie) Chicken Pot Pie with Puff Pastry

I have another confession to make. I am pretty much the rotisserie chicken queen. I often detour on the way home from work and pick up a couple of hot, $8.99 birds. I know it's not very domestic but it beats the hell out of a drive-through dinner and I use the carcasses to make stock. They're great for that, by the way.

In terms of making life easier, they are right up there with panty-hose and washing machines, if you ask me. You can't buy a chicken, heat up the oven and roast the bird for less than nine bucks. On a Friday night after a long week at work, we would be eating bologna sandwiches if there were no such thing as rotisserie chickens.

This recipe makes four, individual sized pies. They freeze and reheat really well. I like the pastry really brown so I defrost them on the counter and cover them with tinfoil to reheat so they don't burn.

Chicken Pot Pies

3 large chicken breasts,  (cooked)
16 -20 fresh, white mushrooms
3 Tbsp Butter
2 green onions
2 or three shallots
1/2 a red onion
4 - 6 cloves of fresh garlic
Sprigs of fresh thyme, sage, rosemary and parsley (YES...I changed the order on purpose.)
1 large carrot
1 large stalk of celery
6 slices of thick, smoked bacon
1 cup frozen peas (Or fresh garden peas if you are lucky enough to have them.)
1 1/2 cups of red wine
A pint of whole cream
1 package puff pastry

Chop the cooked chicken into large chunks and set aside. Soft fry the bacon in a large frying pan. Chop into large chunks and set aside on a paper towel to drain. Drain the bacon fat from the pan and add butter, red wine, roughly chopped mushrooms and garlic. Simmer until the mushrooms have absorbed almost all of the wine and are a deep, dark brown. Chop shallots and red onion into large chunks and brown them.  (You can do this in the same pan but I usually brown the onions separately.)

In the meantime, slice the carrot, celery and green onions. Finely chop the herbs. (The ratio for the herbs is mostly to preference but I use more thyme, sage and parsley with a pinch of marjoram and rosemary.)

In a large saucepan, add all of the ingredients except the chicken. Bring to a gentle boil and let simmer for five or ten minutes to allow the flavours to combine. Gently stir in the chicken and pour mixture into four, oven-proof bowls.
lightly floured surface, roll out the puff pastry as per package instructions. (Until it's about the right size to cut into quarters and cover the bowls - you can turn one of your bowls upside down and cut around it if you want to be picky but I usually just eyeball it) Add puff pastry to the top of the bowls and place in a 400 degree oven until pastry is a rich, dark brown and filling is bubbly.

Sunday Eggs Benny

Keith can out-do in me in just about everything. Much as I love him, I have to admit, it gets a little tired. I don't usually even bother trying to best him anymore. The kitchen is one of the few areas where I can actually hold my own but I don't like to share kitchen space with him at all. (It's not just my competitive spirit....Keith is a joyously messy cook.) 

This is one of the few joint culinary efforts we can attempt without a fight...and worth every bit of the ensuing mess. It only works because I am done and out of the kitchen before he is in...I contribute the muffin base and he piles on the layers and layers of artery-hardening goodness. While he's making the sauce, I pick the fresh tarragon and parsley and before I have a chance to get all wound up about the sauce splatter, crumbs and bacon grease, we're eating.

Keith's Eggs Benny are EPIC. He uses thick-cut smoked bacon (and sometimes king crab), cheddar cheese and rather than stopping at hollandaise, he adds fresh, garden tarragon and makes a creamy bearnaise sauce...which I LOVE. I don't know why more people don't use bearnaise for everything...it adds a layer of flavour that's subtle and amazingly good.

For my part...

I have tried other English muffin recipes and have been disappointed with the results. The flavour is usually good but the crumb is light and small. I like a larger crumb, like you find in a store-bought muffin, so all the melted butter, egg yolk and bearnaise sauce can pool in the pockets...

Alton Brown's English Muffin recipe is pretty much the best I can find...it's reproduced here without his permission...so don't tell. There are only a couple of places this recipe can go south...keep the warm water for the yeast below 110 degrees...and make sure the griddle or pan isn't too hot...the muffins will be doughy if they brown too quickly. Also, I would suggest spraying some cooking spray on the utensil that you use to scoop out the dough...it's really sticky and messy otherwise. 

Alton Brown's English Muffins

• 1/2 cup non-fat powdered milk 

• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon shortening
• 1 cup hot water
• 1 envelope dry yeast
• 1/8 teaspoon sugar
• 1/3 cup warm water
• 2 cups all-purpose flour, sifted
• Non-stick vegetable spray
• Special equipment: electric griddle, 3-inch metal rings (Tuna cans with tops and bottoms removed will work.)

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto thegriddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

So now...for Keith's part. I'll just get it over with and tell you that we CHEAT with the bearnaise sauce. We buy a hollandaise sauce mix (Knorr is our favourite) and add a couple of tablespoons of fresh tarragon...I'll wear the crown of shame but by the time Keith is ready to eat on Sundays, I am famished and I don't even care a little bit if we're cutting corners.

We cook for two...you'll have to modify based on your own brunch requirements but it's all pretty simple from here... soft fry a couple pieces of thick, smoked bacon for each half of the muffin and set it aside. Meanwhile, prepare the hollandaise...add a few tablespoons of chopped, fresh tarragon

To make these insanely good, add a few ounces of king crab meat...but sadly for this post...we're going with the basic, killer-good version. Break open two english muffins top with slices of old cheddar cheese and heap with bacon. Add poached eggs (as you like 'em) and then smother with bearnaise sauce. Happy Sunday!

Baked French Onion Soup

Everything about the end of summer makes me a little cranky. Especially the people who love this time of year. I don't like sweaters, scarves or boots...I'm a sandals and skirts and sunglasses kind of girl.

There are very few things that give my soul comfort when the leaves begin to fall but a hot bowl of soup is one of them. There are a couple of other little joys, like tea with brandy and Thanksgiving...but from now until the snow actually flies, I'm just going to be...out of sorts.

French onion soup is the quintessential comfort food...and...it's really, really simple to make. It takes a little while to prepare...but IT'S COLD OUTSIDE...so, who cares? I love the layers of flavour...sweet, savoury and salt...and it's hearty enough to serve as a meal.

There are two secrets to success with this recipe. Take your time...you can't rush the process...and buy good sherry and wine. Don't scrimp. You just won't get the same results.

I made this soup late at night and left the camera out for Keith to take a picture after he made himself a bowl...he works late and usually eats after I go to bed. I trust Keith with all things kitchen and all things visual so I was a teensy bit surprised when I got up in the morning to find this photo waiting on the camera...

Seriously? I couldn't help but mock just a little bit about his lack of "food styling" expertise...

French Onion Soup 

A fresh french baguette for croutons

Approximately 5 lbs yellow onions, peeled and sliced into rings

½ lb butter (2 sticks) I use salted butter but you can use unsalted if you prefer.

2 bay leaves

½ cup Harvey’s Bristol Cream

1½ cups dry red wine (a good chianti)

2 litres beef stock (home-made or reduced sodium)

Salt and pepper to taste

Melt butter in a large stock pot. Add bay leaves and onions.

Sauté until onions are caramelized and are golden brown in colour.

Add sherry to de-glaze pan and simmer for 10 minutes. Add the red wine simmer for a few more minutes. Then add broth and simmer for an hour until reduced and soup is rich and dark.
As with most things savoury, this soup is good when it's first cooked but the tastes mature over-night in the fridge.

Cheese Topping

Grate and mix:

250 grams of Emmental
200 grams of Mozzarella

200 grams of Gruyere

100 grams of Parmesan Reggiano

Pour hot soup into oven-safe bowls and add the croutons. (Generously.)

Cover with grated cheese (also generously) and place under the broiler until cheese is brown and bubbly. Serve.

This, by the way, is Keith's second attempt at food artistry...I woke up this morning to find a whole series of great photos on the camera...the last one made me laugh out loud...nice touch!

:)

Late-summer greens...

This is the time of year that all my friends with gardens start showing up with bags of kale, chard and beet greens. Much as I love them,  I can't face the green blob on my plate every night for a week. Let's face it, North Americans haven't been very inventive with greens despite the fact that every garden from Brownsville to Inuvik is full of them in late summer.  If there is one culture that knows what to do with greens, it's the Greeks. I have been lucky enough to be adopted by the most amazing Greek family. They own a small,  import food store/deli in Edmonton (Hellas Foods) where you can buy a wide range of wonderful European and Middle-eastern foods, not to mention fresh, home-made dips salads, pita chips, specialty cheeses and the most incredible hand-made Greek sweets, including the most delectable of all Greek desserts, baklava. Like all Greeks, my "family" loves to share their culture, their language and especially their hospitality. They have welcomed me into their homes and their lives. I have even been present during the creation of some of Edmonton's best-kept secret recipes. I am sworn to everlasting silence for most of them but I can share this simple, traditional  recipe for spinach and wild greens pie. Hortopita, or as Keith calls it, "Horticultural pita" is a delicious adaptation of spanakopita...I actually prefer it. The subtle flavour differences in the mixed greens and the fresh dill make it incredibly aromatic and delicious.

I say this is a "simple" recipe because I buy my phyllo dough when I visit Hellas Foods. It's one of those things I can't even imagine learning to make from scratch.  There just isn't enough time...in my world, at least.  I usually use a roll of thin pita (it also comes in a thicker version) and I buy Greek olive oil and sheep feta there as well. The rest of the ingredients are entirely up to you. Any fresh garden greens will work. Kale, spinach, dandilion greens, arugula...parsley...you name it. Each offers a slightly different flavour...use any and all that appeal to you.


Hortopita


1 roll of thin phyllo dough

Small dish of olive oil (to preference)

450-500 grams of fresh spinach leaves (washed and dried)

1 bunch of fresh swiss chard

1 bunch of fresh parsley

60 grams of chopped, fresh dill

1 bunch of chopped green onions

1 large leek cut into thin rings

500 grams of crumbled feta cheese (I use sheep feta - Dodoni is my favourite) I'm told by the experts that this is too much cheese...but I love feta. You should probably use about 350 grams if you prefer a lighter flavour and texture.

In a large bowl, (I use my turkey roaster because it's the biggest vessel I have) combine all the greens and crumbled feta. Mix well by hand until everything is evenly distributed.

Spread a little olive oil on the bottom and sides of a 9"x 13" roasting pan. Line the pan with a few sheets of phyllo (leaving an over-hang) and spread a light coating of olive oil on the dough. Add a few more sheets (I usually do two at a time) and brush with a little more oil...you get the picture... until you have at least 8 sheets of phyllo for the base of the pie.

Fill with greens and feta and cover with a couple more sheets of phyllo. Lightly brush the top with olive oil and repeat until you have at least 8 sheets again. Depending on how much you like phyllo crust, you can either roll the over-hanging dough in as is - or trim it with a pair of scissors until you have about 1" over-hang. This is what I do...it's neater and you don't get a big mouthful of pita on the outside pieces.

Lightly brush the top with...you guessed it...and score the top of the pie into 8 or 10 pieces, so it will be easier to cut (the crispy phyllo won't crumble) when it comes out of the oven. Bake at 350 until the top is a rich, golden brown. Serve hot or cold, on its own or as a side-dish. This also freezes and reheats really well.

Clearly, I need to work on my food photography :-)

My late-night kitchen lighting makes the greens look a bit like pesto...you'll have to trust me that the filling is a deep, dark green with chunks of creamy feta.