Monday, October 20, 2008

my mom never made this, but i hear moms do

let me set the scene for you: a crisp fall-turning-ever-too-soon-to-winter evening, an unexpectedly clean dining room complete with new navy blue table cloth, an assortment of mismatched chairs, and a sea of delightful company. on the table, a delicious feast complimented by the ever-present and ever-reliable premiere moisson baguette, and a symbolic bottle of fuZion, a versatile red. don't be jealous, just be a primate. you know, ape... like mimic, copy, borrow... god didn't any of you ever do crossword puzzles? ugh whatever.

on the table:

1. potato leek soup with sharp cheddar

2. beets with feta and carmelized onions

3. an innovative ginger/beet green combo a la madeleine

honestly, i can only help you out with items one and two, and if i really need to help you out with item two, well, amateur culinary feats are fine, but don't go into the business.

i ended up making the stock for the soup, though obvs i would never force this kind of endeavor on others. however, it just consisted of the green parts of the leeks, some crushed garlic cloves, and possibly a carrot all boiled up together for about 45 minutes. if that is not your cup of tea, just exercise your money muscle and buy some. stock. not tea.

4 leeks, chopped, white parts only
lots of little yellow skinned potatoes, maybe like 30? chopper-beeks help me out?
vegetable stock, between 4 to 6 cups
salt and pepper
some grated cheese, optional but not really optional

fry up the leeks in some butter, for a while, maybe 20 min, stirring. then pop them into the simmering stock. in the pan where the leeks were, fry the yellow potatoes, skins on and sliced thinly, for as long as you feel like. i suggest 15 minutes. when you're finished frying, dump them into the stock. simmer until the potatoes are cooked and then gingerly, especially if the available blender is one that has accompanied madeleine on her life's journey probably since conception, blend. texture is a great thing, so if you can't manage to smooth everything out, just pretend like you did it on purpose. salt and pepper and serve. the spanish actually have a verb for "to salt and pepper" but we of the english tongue have to take it one step at a time. drop some sharp cheddar in and stir. the spanish do not have a verb for this. sorry.

1 comment:

sneaky beeks said...

fuZion, to zion! what a lovely night this was. delicious and tender (the food and the company).

i just wanted to comment to say that i love this post and i love you. too much? i don't think so, so no.