Potato Leek Soup

Potato Leek Soup
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Potato Leek Soup
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  1. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately.
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Chicken Lime Soup

This recipe was handed down to me from my Mom.  The original recipe did not call for carrots or zucchini.  I began to add these at the request of my husband who really loves vegetable soup.

Chicken Lime Soup aka Tortilla Soup

  • 1 whole chicken (boiled, together with onion, carrot, celery, peppercorns, garlic cloves, salt )
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 bay leaf
  • 2 whole white onions (thinly sliced into half moons)
  • 4 whole Chili Poblano (cleaned; skinned charred, veins and seeds removed )
  • 2 whole tomatoes (seeded and chopped)
  • 1 1/2 limes
  • 2 zucchini (cut into large pieces)
  • 2 carrots (peeled and cut into large pieces)
  1. In a large stock pot add the chicken, bay leaf, 1/2 a white onion, 3 cloves of garlic, celery leaves, one to two carrots, dried thyme leaves, dried marjoram leave, and a teaspoon of black peppercorns. Barely cover with water and bring to a boil. Remove the foam as the water comes to a boil. Boil until the chicken is cooked through.While the chicken is boiling, clean the poblano peppers, slice the onion and chop the tomatoes. In a large skillet add 2 T. olive oil. Sautee the onions until translucent, add the poblano peppers and the chopped tomatoes. Season with kosher salt, pepper and continue to cook over medium low heat until all the vegetables are cooked; approximately 10 minutes.

    Remove chicken from the stock, shred the meat and set aside. Strain stock into a large stockpot. Add the cooked onion, poblano mixture, thyme, marjoram and carrots. Cook for approximately 10 minutes or until the carrots begin to feel almost cooked. Add the zucchini and the shredded chicken. Cook an additional 10 minutes or until the vegetables are cooked through. Turn the heat off and add the juice of 1 1/2 to 2 limes (to taste).

    Serve topped with fried corn tortilla strips, shredded Oaxaca or monterey jack cheese and fresh avocado slices.

    NOTE: This soup freezes wonderfully!

Brown Butter-Pecan Granola

Brown Butter-Pecan Granola

  • 1/2 Cup Unsalted butter
  • 1/4 Cup dark brown sugar (packed)
  • 1/4 Cup honey ( )
  • 2 tsp pure vanilla extract
  • 1/2 Cup Pecans
  • 2 Cup Rolled oats
  • 1/2 Cup raw pumpkin seeds ((pepitas))
  • 1/2 Cup unsweetened coconut flakes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/2 Cup sweetened dried cranberries
  1. Preheat oven to 275.

    Pulse pecans in a food processor until pulverized. In a large bowl, combine pecans, oats, pumpkin seeds, coconut, cinnamon, and salt; set aside.

    In a medium saucepan, melt butter over medium heat and cook, stirring often, until butter foams, then browns. Take off the heat and stir in brown sugar, honey and vanilla. Pour over the oat mixture and mix until all the ingredients are well combined.

    Spread out on to a rimmed baking sheet and bake, tossing occasionally, until golden brown; 40- 50 minutes. Let granola cool on baking sheet then break into clusters. Stir in cranberries.

    Store in airtight container at room temperature.

Basic Focaccia Dough

Basic Focaccia Dough

  • 2 3/4 Cup bread flour ((380 grams))
  • 1 Cup semolina flour ((192 grams))
  • 1 1/2 Cups water ((360 grams))
  • 1 1/2 Tsp active dry yeast ((17 grams))
  • 1 1/4 tsp kosher salt ((7.5 grams))
  • 1/4 Cup olive oil
  1. In the bowl of a stand mixer fitted with the dough hook attachment, beat bread flour, semolina flour and water at low speed until combined, about one minute. Sprinkle yeast on top of dough, and let stand for 10 minutes.

    Add salt, and beat at low speed until combined, Increase mixer speed to medium-high, and beat until dough becomes smooth and elastic, 2 – 3 minutes. Reduce mixer speed to low. With mixer running, add oil in a slow, steady stream. Beat until incorporated 1 to 2 minutes.

    Lightly grease a large bowl with olive oil. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours.

    Preheat oven to 400. Line a baking sheet with parchment, and brush lightly with olive oil.

    Turn out dough onto prepared pan. Using your fingertips, gently press dough into a 14 x 12″ rectangle. Dimple the dough with your fingertips.

    Bake 18 to 20 minutes, until golden brown.

    Drizzle with olive oil.

  2. To make Rosemary Focaccia, add 1/4 C. chopped fresh rosemary with flours and water.

Basic Quiche and Tart Dough

This is another great recipe from Williams-Sonoma.

Basic Quiche and Tart Dough

This dough is perfectly tender and flakey.

  • 1 1/2 C All purpose flour
  • 4 T Unsalted butter (chilled)
  • 1/4 C Pork Lard or Shortening (chilled)
  • 1/2 t. Salt
  • 3 – 4 T ice cold water
  1. In a bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut them in until the mixture resembles coarse bread crumbs. (You can also do this in a food processor.)Sprinkle in the water, 1 Tbs. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

    Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days.

    Makes enough dough for one 9-inch quiche or tart shell.