Happy Food Star Friday everyone! I am so excited about today’s post. Well, I am always excited about Food Star Friday, but today I tackled a Food Star that I not only adore, but admire for all of the knowledge he has about everything food. Jessi (Miss Picky Pants) and I used to watch every, and I mean every episode of Good Eats. We even taped them for a while (that tells you how long ago it was, we had a VHS still). They were not only educational, but so entertaining. He is somewhat of an odd bird and, having grown up in theater, I feel like I could fit right in with him. Birds of a feather and all of that you know.
I was watching an Episode of Good Eats the other day and he was highlighting leeks. I love leeks and am always trying to use them in as many dishes as I can. I love it when the nice fresh ones come into the store. Like I have said in the past, my produce guy must think I am nuts because I do happy dances all over the place when new produce comes in. I know he thinks I need to get a life, or serious medication, not sure which.
So anyway, where was I? Oh yes, Good Eats. I was watching the episode but we were on our way out of the door so I was very upset that I missed the whole show. Enter the wonder of youtube.com. After a bit of a search I found the episode I was looking for. It was in two parts, but it had the info I was looking for. How to make vichyssoise. Just that word used to strike fear in my little foodie heart if I thought about trying to make it. It sounds so ominous doesn’t it? OK, maybe it is just me, but I would just think there was no way I could make it, it must be difficult just listen to the name of it!
Now that I have been cooking for a while I guess I have gotten braver. I actually think it has a lot to do with the fact that I used to be afraid to try something and then mess it up. Now that I have had a few epic fails under my belt (lets just say I have an issue with baking bread *sigh*) I am more courageous about flexing my culinary muscles and jumping it to just about anything and I am so glad I did.
As I was making this Kevin kept asking me “What is that?” a little bit later “What is the name of that?” and then later again “What are you making?”. I think he was partially throw by the name but mostly by the fact that I said we were having cold soup. When I told him that his nose wrinkled up like I was telling him to drink expired milk or something. I just told him to stop giving me the stink face and went on with making the soup.
I will admit, this does take quite a bit of time. With prep and cooking you are probably looking at about an hour and a half or more, but it is well worth it, trust me!! I can’t wait to have a dinner party and watch my non-foodie friends make that face when they here what I am making for a starter. Then watch their faces as they taste it!
I can’t stress enough how good this was. It was gone so fast I am surprised I was able to take a picture. Everyone was hovering over me like a bunch of vultures!!
Here is the 2nd part of the Good Eats episode on leeks.
3 tablespoons unsalted butter
4 leeks (about 1 1/2 inch in diameter)
14 ounces Yukon potatoes (3 or 4)
1 quart vegetable stock (I had to use chicken because I forgot the vegetable stock DUH me!!)
1 cup buttermilk
1 cup heavy cream
1 teaspoon white pepper
Cut the root end and dark green leaves off of the leeks. Cut each one in half length wise and place in a large bowl of cold water, swish and shake them to get the dirt out of them. Take them out of the water and dry them a bit. Cut each half into 3 strips length wise and then chop them across the entire length of the strip.
In a large soup pot, heat 3 tablespoons of unsalted butter over medium heat. Once the butter has heated up, add your leeks. Stir them a bit to coat them in the butter and add a healthy pinch of salt, at least a teaspoon. Then turn your heat down to medium-low. You don’t want to hear the leeks sizzling or see them getting brown at all or they are sauteing, you want them to sweat and stay nice and green. Cook for 25 minutes.
Add the potatoes and stock and bring the pot to a boil. Once it boils, turn the heat down to a simmer, cover and let it cook for 45 minutes. Remove lid and blend the potatoes and leeks with an immersion blender. If you don’t have an immersion blender you can blend it in batches in a food processor or a regular blender. Just be careful, it is very hot.
Once everything is blended well, add your cream to the buttermilk before you pour it into the soup. Add to the soup and blend again. (if you are using a food processor or regular blender you can do this before you return the soup to the pot).
At this point you can ladle into bowls and serve hot or chill it before serving.
This recipe was also shared on;
Amee’s Savory Dish Fit and Fabulous Fridays