Baby It’s Cold Outside

            While I was at the farmer’s market this fall, it was time to buy the new crop of Yukon Gold Potatoes.  I love the fresh taste of these potatoes whether they are baked, oven fried, or twice baked.  Here is a way to enjoy potatoes and stay warm.

Potato Leek Soup

2 Tbsp Canola Oil

4 c. Leeks, cleaned and chopped

2 lb Potatoes, cut into small cubes

4 c. low sodium Chicken Stock

1 c. Half and Half Cream

Salt and Pepper to taste

Sharp Cheddar Cheese and fresh Chives for garnish

1. Heat Canola Oil in a large Dutch Oven.
2. Cut off the rough leaves on the Leeks then cut Leeks in half and clean them under running water.
3. Chop Leeks into half rounds and sauté in the hot Oil.  Sauté until the Leeks are softened.  This takes about five minutes.
4. Add the Potatoes and stir into the Leeks.
5. Add the Chicken Stock and simmer until the Potatoes are tender.  Test the tenderness of the Potatoes with a fork.
6. Let the soup cool about ten minutes.
7. Put the Potato mixture into a blender with the Half and Half Cream.  Now puree.  This may need to be done in batches if you want all of the soup to be smooth.  For a chunkier soup, only puree half of the Potato mixture.
8. Return the Potato puree to the pot and warm it.  Add the Salt and Pepper to taste.
9. Serve with Sharp Cheddar Cheese and snipped fresh Chives on top.

Lactose Free Half and Half is available in stores as well as Soy Cheese.

     
      Stay warm.

The Maligned Vegetable

                It’s that time of year when the Farmers’ Market is winding down.  You see thing such as fall squashes, potatoes, and stalks of one of the most maligned vegetables: Brussels sprouts.  I personally love Brussels sprouts and have fond memories of cutting them down on Thanksgiving Day when they looked like a Christmas tree.  All the large leaves were covered with snow which made it look like a winter wonderland of small trees.  We would take the stalks into the kitchen and snap off the sprouts from the stalks.  Then we put them into the steamer so as not to cook them to mush.  The mush is why many people don’t seem to like Brussels sprouts.  But I have a new way to enjoy them.

Brussels Sprouts with Pancetta

About 4 Servings

1-1/2 lb Brussels Sprouts with rough outer leaves trimmed off and cut in half

¼ lb chunk of Pancetta diced into small pieces

2 Tbsp aged Fig or Pomegranate Balsamic Vinegar

1. Sauté Pancetta until crisp.
2. Add Brussels Sprouts to the Pancetta and stir until Sprouts are tender.
3. Add the Vinegar and stir.  Deglaze the pan by picking up the flavor bits on the bottom while stirring.
4. Serve immediately.

This is a great Thanksgiving side dish.