Vichyssoise and a Happy Anniversary

Giulia Doyle — Mon, 29 Jul 2013 10:13:03 +0000

I was married seven years ago today to the best man I could ever imagine. I can’t think of my life without him – he’s my best friend, my avid supporter. He encourages me to strive for things I’m too chicken to attempt, he talks me off the ledge when the kids drive me crazy, he tells me to be patient when I want to throw in the towel, he loves me when I’m grumpy and mean and he is the most loving and fun dad that any family could wish for. Happy Anniversary my love!I made Vichyssoise because that’s what we had at our wedding reception. It was a hot and very humid day and I was so glad we had opted for a chilled soup. I love the smooth texture, the flavour of the leek and the hint of nutmeg that shines through. My daughter’s been asking for soup and this was the perfect summer version of a thick creamy and comforting meal.

Vichyssoise

Yield: 6-8 servings

Ingredients

3 leeks (white parts only), washed and cut crosswise. Look for fat ones.
2 tablespoons (1/2 stick) unsalted butter
3 large white potatoes, peeled and sliced thin
Coarse salt, to taste
3 cups vegetable or chicken broth
1 cup of half and half cream
Pinch nutmeg
Black or white pepper to taste (black will leave flecks)
1/2 cup heavy cream
Fresh chives

Instructions

Saute the leeks in the butter for 10 minutes until soft, but not browned. Add the potatoes, salt, and stock, and simmer until potatoes are tender, about 30 minutes. Puree the soup in batches in blender or with an immersion blender.
Pass soup through a fine strainer. Add the half-and-half, nutmeg, and pepper. Adjust seasoning to taste. Adjust liquid if soup is too thick. Chill well.
Stir in cream to serve, and top with fresh chives, whole or chopped

Notes

Passing soup through a strainer is optional. It gives you just a bit more smoothness. When using the blender, do NOT fill it to the top and watch for the escaping steam. You can really burn yourself if you don't watch out. There are many recipes out there for Vichyssoise - this one is adapted from different ones found online and adapted to my taste.

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Potato Latke

Giulia Doyle — Fri, 14 Dec 2012 14:16:41 +0000

Swiss eat a lot of potatoes – it’s an important part of a hearty Alpine diet. You can get them mashed, baked, fried, covered in cheese – the possibilities are endless. And while I grew up eating a lot of potato based dishes, I’ve never had latkes. Latkes would be very similar to rösti, which could be considered a Swiss national dish – except that rösti doesn’t have eggs or onions. Since moving to North America I’ve heard and read a lot about latkes and we thought we’d finally try them. The only thing I regret is not having tried them earlier! They are the perfect potato dish – crunchy, soft, small – and adding sour cream just makes them that much better!

Potato Latke (adapted from Martha Stewart Living)

2 1/2 pounds potatoes, peeled (I bought the small ones and didn’t peel)
1 medium yellow onion
Coarse salt
3 large eggs
1/2 cup flour
1/2 teaspoon baking powder
1 cup vegetable oil

With a food processor, grate potatoes and onion. Toss with 1 1/2 teaspoons salt. In 2 batches, pile potato mixture on a clean dish towel and really squeeze out excess liquid. Transfer to a bowl and mix in eggs, flour, and baking powder.

In a large nonstick skillet, heat oil over medium (a bit of potato mixture should sizzle when added). In batches, carefully drop 2 tablespoons potato mixture into oil for each latke, pressing to flatten. Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with desired toppings.

Top with sour cream or apple sauce (or ketchup as my kids did!)

Potato – Audrey's 74

Vichyssoise and a Happy Anniversary

Potato Latke

Potato Latke (adapted from Martha Stewart Living)