Potato Leek Soup

Recipe Rating ****

This is one of my favorite soups!  It is hearty and filling, perfect for the brisk weather.  I have been making the America's Test Kitchen version (shocking, I know) for years.  But, this year I decided to dig into my shelf of cookbooks for a new version.  Why would I do that when America's Test Kitchen claims to have tested all versions of every recipe to devise the best (that may be an exaggeration)?  Well, I really just think their version of potato leek soup leaves much to be desired.  

First, America's Test Kitchen doesn't advise blending the soup after it is cooked, preferring a chunky potato soup (not my preference). So, I have always blended it anyway.  Second, the soup has always seemed bland.  To compensate for the blandness I have always added a bit of fresh lemon juice.  This has brightened up the flavors and added more complexity to the soup.  These solutions have worked for me for years, but why not try something new?  

My Williams-Sonoma Cookbook has a recipe for Potato leek soup that I thought looked promising.  The difference?  While this recipe has fewer spices, it calls for the use of chicken stock (rather than broth), a dollop of sour cream, and for the soup to be blended.  

 

The use of chicken stock, in this case, added richness to the soup flavors.  I don't prefer to use chicken stock in soups that are not blended, as the taste is too strong.  Chicken stock is simply a more concentrated version of chicken broth.  I prefer to use Swanson's because it doesn't contain msg.  And, since the recipe called for the soup to be blended, I gave the stock a try.  

Why didn't I think of the sour cream?  That was a great solution to the issue of blandness!  I had been adding  lemon juice to achieve the same result.  This could still be used, instead of the sour cream.  But, as my husband said, "The sour cream is a nice touch!"  This coming from the man who smiles politely when I say we are having soup for dinner (as if to say, "That's it?"). 

But, there is one thing I like more about America's Test Kitchen's recipe.  This recipe suggests that the cook sweat the leeks prior to adding the potatoes and stock.  Sweating refers to the process of cooking the leeks in liquid (butter), on low heat, covered, so as not to brown them. This brings out a more concentrated, sweet flavor in the leaks.  I haven't tried making this soup without sweating the leaks, so I don't know how different it would taste.  But, I am not going to try.  Intuitively, I think this step is essential.  

            Leeks first added to pan          Leeks after the sweating process

So, the following recipe is from the ideas I got from America's Test Kitchen and Williams-Sonoma.  I personally think this combination makes for a good potato leek soup, but I would love your feedback.  

Everyday Cooking Takeaways

• Sweat leeks before adding potatoes and stock
• Use chicken stock, rather than broth
• Blend baby, blend

Potato Leek Soup
Adapted from
America's Test Kitchen Family Cookbook and Williams-Sonoma Cookbook
Serves 4-6

Ingredients:
3 tbsp unsalted butter
3 large leeks (cleaned and chopped)

3 russet potatoes (about 1 1/2 lbs) peeled and diced
5 cups chicken stock
Salt and pepper to taste
Sour cream for garnish

Method:
1. Melt butter over medium heat in a heavy bottom pot.
2. Add leeks to pot and sweat for 20 minutes (turn heat to medium-low and cover pot).
3. After leeks have been sweat, add potatoes and stock to the pot and bring to a boil.
4. Reduce heat to medium-low, cover pot, and cook until potatoes are tender (about 20 minutes).
5. Remove from heat and puree with an immersion blender (if you don't have an immersion blender, puree soup in batches in a regular blender).
6. Season with salt and pepper to taste.  Garnish each bowl of soup with a dollop of sour cream.

Do you know a good recipe for potato leek soup?  What other ingredients would make this recipe better?

Linking this post to: Permanent Posies 
and New Nostalgia 

The Right Way to Clean Leeks

I thought this was a worthwhile post since I just realized I have been cleaning leeks the hard way for years!  Please tell me I'm not the only one!  I got my bad "leek cleaning" advice from various sources.  But, I am happy to announce that I have finally found the best way (and in my opinion, the only way) to clean onion's cousin. 

First, I have to say that cleaning a leek properly is very important.  Leeks grow in the ground and tend to have a lot of dirt and sand stuck in their folds.  If you try to take a short cut, you may end up with a gritty consistency in your leek dish.  Obviously, I know this from experience!  


The wrong way: 

The first set of bad instructions I came upon were from Lidia Matticchio Bastianich (Lidia's Italian-American Kitchen).   Although I love her recipes, this time Lidia lead me astray.  In her cookbook she demonstrates how to shave the dark green end of the leek prior to chopping it and placing the small cuttings in a bowl of water.  I did this faithfully for a long time before I finally decided that the shaving step was ridiculous.  Can you please tell why I should waste time whittling the leek like a piece of wood prior to chopping it to bits? 

So, when I started worshiping America's Test Kitchen, I left Lidia in the dust and followed their advice for cleaning leeks.  America's Test Kitchen Family Cookbook also suggests placing chopped leek bits in a water bath.  But, they skipped the nonsensical shaving step and I was happy to follow in their footsteps.   Happy, until I realized that even this method was needlessly hard.  Have you ever tried fishing little bits of chopped leek from a bowl of water?  I ended up throwing half of the bits down the drain with the water and my patience!  

One day, I had a brilliant idea!  Why not use a salad spinner to clean chopped leek bits?! You may already see where this is going...yes, into the pile of bad ideas! 



Finally, The Williams-Sonoma Cookbook came into my life to bring some clarity to my leek cleaning ignorance.  The answer is unbelievably obvious, how could I have been so blind? 

The Right Way

• Cut off the roots and dark green leaves
• Slice the leek vertically
• Run leek halves under water while fanning leaves like a book

Silly isn't it?  I have boldly admitted my ignorance in hopes of helping at least one everyday cook avoid frustration and wasted time when choosing to use this delicious veggie. 

Baked Lemon Chicken

Recipe Rating ***

This summer, we went on vacation to Bethany Beach with my husband's family.  I am an avid beach goer, but was a little house bound this year because my baby girl had a rash and couldn't go out in the sun!  So, I tried to make the best of the situation and of course flicked on The Food Network while crashing back at the beach house.  Lo and behold, The Barefoot Contessa caught my eye again!  What interested me about this dish was that it was a one pan, baked recipe for lemon chicken.  I have grown up on lemon chicken dishes and have always adored the taste.  But, I find myself now gravitating toward meals that can be prepared ahead of time and cooked prior to serving.  This is one of those recipes!  

But, as always, I tweaked the recipe based on my own experience and taste.  The first major issue I ran into with the recipe was it's call for the cook to first brown the garlic.  In following the instructions, I did brown my garlic.  But, when the aroma of browned garlic hit my nose I knew the mistake I had made (and the mistake in  the recipe instructions).  Browned garlic tastes wonderful, burnt garlic is terrible!  If you have ever had burnt garlic in a dish, you know that it permeates the entire meal with bitterness.  Since the garlic was going to be baked along with the chicken, I decided to trash my "browned" garlic, and re-saute it to a lighter "shade of beige".  I found that the garlic was then cooked perfectly after baked along with the chicken.  

 Left: My first attempt at browning the garlic.  While this garlic is perfectly browned, it would only turn burnt and bitter when baked with the chicken.

Right: My second attempt at browning the garlic.  This can be considered sauteed garlic (rather than browned) as it was cooked only to soften and slightly darken the color.




The next change I made was one of pure laziness.  When I first started cooking and recipes called for "chopped thyme leaves" I diligently removed those little leaves from their little branches.  This process is incredibly time consuming and not for the impatient at heart! So, one day (out of sheer frustration and agitation) I took a chance and chopped the entire herb, leaves and branches together.  To my surprise, I couldn't even tell those little bits of branch had infiltrated my dish.  I had chopped the thyme so fine that it all meshed together wonderfully.  I'm sure I would be thrown out of cooking school for such a move.  But, that is why I'm just an "everyday cook"!

 

Finally, after cooking and tasting the finished product of this recipe, I believe it calls for too much lemon zest.  Don't get me wrong, I love lemon zest and I think it adds an extra punch to any meal.  But, the original recipe called for the zest of two lemons and the flavor overtook the entire sauce.  So, the next time I make this dish I will only be adding the zest of one lemon.  

Overall, I thought this recipe was great for an everyday meal at home.  I love the fact that I could fully prepare it ahead of time and put the whole pan in the fridge until I was ready to bake it.  This kind of meal is a life saver when dinner time can be hectic and unpredictable.

Everyday Cooking Takeaways:

• Don't brown the garlic too much prior to baking it with the chicken.  Saute it until it is soft and slightly darker.
• Chop the entire branch of thyme.  If you chop it small enough, no one will every know :) 
• Only add the zest of one lemon. 

Enjoy this time saving dish on an average weeknight! 

Baked Lemon Chicken

Adapted from The Barefoot Contessa (recipe found online)

Serves 4

Ingredients:

1/4 cup olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
Zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme 

Salt and pepper to taste
4 boneless chicken breasts

1 lemon (for slicing - should not be the zested lemon)

Method:

1. Preheat oven to 400 degrees.
2. Saute garlic in the olive oil over medium heat, do not allow it to brown.
3. Off the heat, add white wine, lemon juice, lemon zest, oregano, thyme, and salt to the pan of garlic and stir.
 
4. Pour all pan ingredients into a 9 x 12 baking dish.
5. Pat the chicken dry and arrange it in the baking dish over the sauce.
6. Slice lemon, thinly, and place the slices on top of chicken. 

How do you chop thyme?  

Have you ever chopped the entire herb?

Butternut Squash Soup

Recipe Rating ****

There is nothing like butternut squash soup on a rainy, fall day (like today!).  Even better, there is nothing like getting the squash for $1.50 each at produce junction! Since they were priced so well, I bought a few and decided to look for a good soup recipe.  Of course, I referred immediately to America's Test Kitchen.

An easy way of preparing butternut squash is by baking it like a potato on 400 degrees. But, the recipe called for it to be peeled and chopped prior to cooking.  Although this is more time consuming and slightly complicated (see my previous post Butternut squash...my "frenemy"), I believe the flavors of the squash are much more rich when cooked in the soup.

  So, I peeled and chopped the squash.  Butternut squash can be challenging because it is large and firm.  There are different ways of chopping it, but here is the method I choose.  Using a large chopping knife, I first cut off each end of the squash.  I then use a vegetable peeler to remove the skin.  Placing your knife in the middle, horizontally, cut the entire squash in half.  Cut each half in half again, vertically. Remove the seeds from the fat end of the squash with a spoon, then chop the rest as you normally would a potato. 

 

One change I made to the recipe involved the blending method.  The recipe instructs the "chef" to remove the cooked soup in batches and puree in a blender.  I have had too many soup explosions in a blender to even attempt this method again!   I used an immersion blender to get this job done.  If you don't own one or have never used one, I highly recommend you taking your Bed Bath and Beyond 20% off coupons to the store now and purchasing this piece of equipment.  Using an immersion blender is an extremely efficient way to blend any kind of liquid for meals (soups, sauces, etc.).  Sadly, during the making of this meal, my immersion blender died.  But, it served me for a good 7 years! I will be grabbing my Bed Bath and Beyond 20% off coupons and running to the store ASAP...I can't live without this thing! 

All in all, this soup recipe was delicious and hit the spot on a rainy, first day of fall.  

Everyday Cooking Takeaways

• Learn how to properly cut a butternut squash, or you will be cutting your fingers! 
• Don't forget to wear gloves (see my previous post Butternut squash...my "frenemy")
• Invest in an immersion blender

Butternut Squash Recipe

Adapted from America's Test Kitchen Family Cookbook

Serves 6-8

Ingredients:

2 tbls unsalted butter 

1 onion, chopped small

3 lbs butternut squash, peeled and chopped

5 cups low sodium chicken broth

2 sprigs of thyme (or more if using for garnish)

Pinch of nutmeg

1/2 cup heavy cream

Salt and pepper

Method:

1.  Melt butter in a large, heavy bottom pot on medium heat.

2. Add onion and cook until onion is softened (approx. 5 minutes). 

3. Add squash, chicken broth, nutmeg, and thyme to the pot.  Bring to a simmer, cover, and cook for 20 minutes (until squash is tender). 

4. Off heat, remove thyme stalks. Then, using an immersion blender, puree soup until thickened.  If you do not have an immersion blender, puree soup in a standard blender in batches.

5. Stir in cream and season with salt and pepper.

6. Garnish each bowl with sprigs of thyme or croutons.

Do you use an immersion blender?  How do you like to blend liquid for meals?

I linked this post up to The Shabby Nest, Clean & Scentsible, Permanent Posies, and Fingerprints on the Fridge

Butternut squash...my "frenemy"

I have always had a love/hate relationship with butternut squash, making it both my friend, and my enemy.

I obviously LOVE the taste and flavor of butternut squash.  It's golden color and earthy sweetness pairs perfectly with any fall meal.

So, what is there to hate?

Well, after every contact with this wonderful vegetable I am always left saying "What did it do to my hands?"  After each peeling and chopping session my hands are coated with an orange, dry residue that itches!   Multiple hand washings does not persuade the residue to disappear.  Rather, it hangs on for hours! I have never heard anyone else complain about this issue and just assumed it was individual to me.  But, when I found myself avoiding butternut squash this fall (because I dreaded peeling and chopping it) I decided to get to the bottom of the problem.

It turns out that I am not the only one experiencing this unpleasant effect! Apparently, many people have a reaction to butternut squash called contact dermatitis.  When peeled, a juice is released that can cause an allergic reaction.  Some people have experienced mild to severe dermatitis after contact with butternut squash, while others have experienced no reaction at all.  Now I know I'm not alone!

Through a little internet research, I found that the common suggestion from those who have had my experience was to wear latex gloves while preparing butternut squash.  Although this made me feel like a cafeteria worker in my own kitchen, I thought it was worth a try to save my relationship with this delicious veggie.  I purchased latex free gloves (with no powder) that were tight fitting.  It felt strange wearing gloves while peeling and chopping the squash, but the results were well worth it!  I had NO reaction.   

I have since reconciled my differences with the squash (well, the squash made no compromises, this is truly a one way relationship) and fell in love with it all over again. 

Maple Oat Scones

Recipe Rating ***

I love the start of fall.  Summer begins to give way to a smokey, crisp feeling in the air. I have already decorated the house in its fall attire and have the invigorating scent of Yankee Candle's "Harvest" burning.  One flavor I always associate with the coziness of fall is maple!  I searched through my many cookbooks to find a recipe that would suit the mood.  Again, Ina Garten won the prize!  I couldn't resist the sound of her Maple Oat Scones and the yummy picture she had displayed next to the recipe (taken from The Barefoot Contessa Cookbook).  

I gathered the recipe ingredients and ran into my first little snag.  The recipe calls for buttermilk.  As someone who does not make a habit of stocking my fridge with buttermilk on a regular basis, I couldn't bring myself to make the purchase.  Lucky for me, I found instructions for making a buttermilk substitute in The America's Test Kitchen Family Cookbook.  This is the place you should turn for all your cooking questions!  A substitute for a half cup of buttermilk: half cup of milk mixed with a half tablespoon of white vinegar or lemon juice.  Perfect!  I had milk (2%) and vinegar in stock!

The second little snag I ran into was the rolling and cutting of the dough.  I enjoy baking, but I cook far more often.  So, I have not mastered the art of rolling and cutting dough (and it IS and art)!  But, I gave it the old college try and it was...

a disaster!!!

I came very close to forfeiting the entire project!  But, after a few deep breaths and some positive self talk I decided to be resourceful :)  I put the rolling pin away, dug into my Italian roots, and made maple oat meatballs!  I know this sounds strange, but follow me here.  

I found that rolling the dough like a meatball and squishing it down like a hamburger yielded the same results as would rolling and cutting.   

I would HIGHLY recommend this method unless you are more than the "everyday" baker! Don't forget to flour your hands throughout the process. The dough is sticky and attaches itself to every inch of your hands without the use of flour.  

Lastly, one little tip from the Barefoot Contessa that I found true through my own test.  The thickness of your glaze is dependent on how long you allowed the scones to cool after baking.  The cooler the scones, the thicker the glaze.  I allowed my first batch of scones to cool five minutes and the second batch an hour prior to glazing.  I liked the the look of thinner glaze, but I think this is a personal preference.  

Everyday Cooking Takeaways:

• Rather than buy an entire carton of butter milk (only to use a small portion), use a substitute (see above)
• Rolling and cutting is not necessary when making scones
• Scone temperature effects glaze thickness

Happy Baking!

Maple Oat Scones

Adapted from The Barefoot Contessa Cookbook

Makes 12-14 large scones

Scone Ingredients: 

3 ½ cups all purpose flour

1 cup whole wheat flour

1 cup quick-cooking oats, plus additional for sprinkling on top

2 tbs baking powder

2 tbs granulated sugar

2 tsp salt

1lb cold, unsalted butter (chopped)

½ cup cold buttermilk (or buttermilk substitute)

½ cup pure maple syrup

4 large eggs, lightly beaten

1 egg beaten with 1 tbs milk for egg wash

Glaze Ingredients:

1 ¼ cup confectioners’ sugar

½ cup pure maple syrup

1 tsp pure vanilla extract

Method:

1. Preheat oven to 400 degrees. 

2. With electric mixer, combine flours, oats, baking powder, sugar, and salt. 

3. On low speed, mix in butter until dough is clumpy.

4. Combine buttermilk (or substitute), maple, syrup, and eggs in a separate bowl.  Then, quickly add to the flour mixture until just combined. 

5. With floured hands, roll dough like a meatball and squish flat onto a greased cookie sheet (may use parchment paper or Silpat instead). Should be able to fit 6 on each sheet. 

6. Brush the tops of the flattened dough with eggwash. 

7. Bake for approximately 20 minutes until the tops are crisp and brown.  

8. To make glaze, whisk together confectioners' sugar, maple syrup, and vanilla. When scones have cool, drizzle glaze on top of each scone and sprinkle scones with remaining oats.  

Do you know any tricks for making the rolling and cutting process easier?   I would love your help!

Coconut Cupcakes

Recipe Rating ****

Summer has come to an unofficial end (sniff sniff) and I decided to go out with one last summer recipe bang…Coconut Cupcakes!  When asked to bring dessert to a Labor Day party, I knew this recipe was the one.  Coconut is THE summer flavor.  Doesn’t it remind you of all things summer, such as an exotic island, summer cottage, or just plain old Banana Boat sunscreen?  The first time my eyes fell upon this lovely recipe was when I was searching through Barefoot Contessa’s Cookbook for an appropriate Memorial Day party dessert.  It was love at first sight, and the party goers raved about the flavors!  So, it was only natural for me to bookend the summer with what I believe to be Ina Garten’s best dessert recipe. 

But, as always, I didn’t follow the recipe to its entirety.  You see, I have a few “dirty little baking secrets”.   I call these secrets “dirty” because they are probably frowned upon by the most professional of bakers (which I am not).  But, I think the average, everyday cook would appreciate the tips.

My “Dirty Little Baking Secrets”

#1           I have given up the practice of sifting when baking.  Many recipes call for the baker to sift flour and other dry ingredients together.  Many years ago I bought a small sifter and used it faithfully whenever directions commanded.   But, one day I decided to take the easy way out and whisk dry ingredients, rather than sift.  Low and behold, I found no difference in my finished product.  I did a little research regarding the matter and feel a bit more justified as I now know I am not the only one.  Apparently, one reason for sifting flour is to ensure it is not packed too tightly, resulting in the use of more flour than a recipe intends.  A solution I found to that was to simply “loosen” my flour before measuring it out.  However, dry ingredients should be at least whisked together to ensure they are spread evenly throughout the mixture.

#2           Another discovery I made (and another “dirty little secret”) is a new use for my ice cream scoop.  Before I got married, I made the typical registry selections at Bed Bath and Beyond.  I specifically found pleasure in scanning many items on BB&B’s wall of gadgets.  This is where you will find a plethora of items, while interesting, are most likely not needed in the everyday kitchen (think cherry piter, egg poacher, and veggie choppers that don’t work like they do in infomercials).  Of these items I chose an ice cream scoop that has sat in a drawer, unused, for most of my married life (neither my husband or I are ice cream fiends).  Alas, I discovered an extremely useful job for this poor little ice cream scooper: cupcake and muffin batter scooper! No longer do I contend with the drippy mess of pouring batter into muffin tins!
  

#3           I generally buy icing, rather than make it. This particular recipe has instructions on making a cream cheese icing.  While I’m sure this icing is delicious, I find the extra step unnecessary.  If I had gobs of uninterrupted time I would make the extra effort.  But, as it stands, I am still trying to squeeze most of my cooking and baking in during my sweet daughter’s nap.  I like Betty Crocker’s icing line and often opt for the butter cream flavor (yum!).     But, if you have the time and desire to make icing, go for it! Here is a link to Ina Garten’s cream cheese icing (as well as her full recipe of the coconut cupcakes).

One last change I made to the recipe was more for ascetic than anything else.  I chose to toast the coconut I was putting on top of the cupcakes.  The original recipe calls for the cupcakes to be topped with sweetened, shredded coconut (the same as is mixed into the batter).  But, I thought the cupcakes would look more appealing when the topping coconut was slightly browned.  It also gives the coconut a nuttier flavor, which I believe is a good compliment to the sweetness of the cake.   Toasting coconut is simple.  Lay coconut out on a baking sheet and place in a 325 degree oven for 20 minutes (tossing it around every 5 minutes or so).  I actually toasted the coconut while my cupcakes were baking!


Everyday Cooking Takeaways

• It is generally fine to whisk dry ingredients, rather than sift
• Use an ice cream scooper when filling a muffin tin
• Bought icing is not as good as freshly made, but does the trick
• Don't forget to lick the spoon

Coconut Cupcakes Recipe

Adapted from The Barefoot Contessa Cookbook

Makes 20 large cupcakes

Ingredients:

3/4 pound unsalted butter at room temperature

2 cups sugar

5 large eggs at room temperature

1 ½ tsp pure vanilla extract

1 ½ tsp pure almond extract

3 cups all purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk

14 ounces sweetened, shredded coconut (toast 7 ounces if you are topping the cupcake with toasted coconut)

Betty Crocker’s Butter Cream Icing (or Barefoot Contessa’s Cream Cheese Icing)

Method: 

1. Preheat oven to 325 degrees.

2. Cream the butter and sugar together in an electric mixer for about 5 minutes (until mixture looks light and fluffy).

3. Turn mixer on low and add the eggs, one at a time.  Scrape down sides of the bowl to ensure the eggs are fully mixed in.

4. Add vanilla and almond and mix well.

5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.  

 

6.  Add half of the dry ingredients to the butter mixture and mix.  Add the butter milk and mix.  Then end with lightly mixing the rest of the dry ingredients into the bowl until just combined.  

7. Fold in 7 ounces of coconut (untoasted). 

 

8. Line muffin tin with paper liners.  Using an ice cream scoop, fill each cup to the top.

9. Bake for 25 minutes until tops have browned and a

toothpick comes out clean.

10. Allow to cool completely and top with icing and toasted coconut.

What do you think about whisking versus sifting? I would love to hear your feedback!