CLASSIC VICHYSSOISE -- NOT REALLY

The last time I made vichyssoise was about 14 years ago.  It was one of the (very) few dishes I made that was unacceptable to me at the time.  I haven't thought about it or revisited it since...until recently.  My local farmer's market had beautiful leeks available for $2.00 a bunch.  How could I pass them up? Although I didn't need any leeks since my freezer is full of vegetable broth and chicken stock, but I bought them anyway.  And one of my first thoughts was to make vichyssoise.  Uh oh.  Would this be another disaster like 14 years ago?  No. It wasn't.  I guess I'm older and wiser now.  Definitely older but don't know about wiser.

So, I adapted a recipe for a classic vichyssoise, and it was perfect.  This time, I used only the white bulb parts of the leeks.  Live and learn.  Also, I served it warm rather than chilled, as the traditional soup is typically served. And I did not add the "classic" heavy whipping cream to it.  Not necessary, in my opinion, since the potatoes give the soup a creamy consistency without the cream.  And, I used vegetable broth in lieu of the chicken stock.  So, it's not, technically speaking, a true vichyssoise.  However, it was a very healthy dish with a lot of flavor and no stringy texture (like the last time).  Again, live and learn or older and wiser or...just enjoy the dish, Cecelia.

2 Tablespoons unsalted butter

3 leeks, white part only, cleaned and sliced into rings
1 yellow onion, peeled and thinly sliced
5 potatoes, peeled and thinly sliced
Kosher salt and pepper, to taste
3-4 sprigs of fresh thyme
1 fresh bay leaf
4 cups vegetable broth, preferably home made

In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.  Add potatoes and season with salt and pepper. Add thyme sprigs and bay leaf and stir well. Cover pot and continue to cook for about 15 minutes. 

Leeks and Potatoes

Add vegetable broth and bring to a boil, reduce heat and simmer for about 30 minutes.

Puree soup in blender or food processor and serve.  Or, cool soup and serve chilled.  I like it warm.  Chilled is actually good, too.

Home Fried Potatoes With Herbs

Home Fried Potatoes With Herbs

I won the NBC Today Home Chef Challenge for this recipe in Nov of 2011.  See link:
http://today.msnbc.msn.com/id/45479491/ns/today-food/t/secret-home-chef-winners-home-fries-duck-fat/
http://today.msnbc.msn.com/id/45479491/ns/today-food/t/secret-home-chef-winners-home-fries-duck-fat/

I ate breakfast at one of my favorite restaurants in the City and enjoyed the best-tasting home fries that I’ve ever eaten.  I asked the server what was the underlying component of the dish that offered the unique taste.  He said that the potatoes were cooked in “duck fat.”  Since then, I’ve devised my own recipe for, what I believe, is the best home fries on this planet (sorry, Jersey Diners, but…I am bias…also, I am a born soul from Jersey…not the shore).

I’ve tried this recipe several ways;  Either using purchased duck fat or sautéing duck bacon first, then making the potatoes in the amount of duck fat renderings from the duck bacon, which is very good and a nice supplement to the dish.  I remind you that this isn’t something to eat every day.  It’s more of a treat than anything else.  But, well worth it in the long run.

Home Fried Potatoes With Herbs

4 Idaho Potatoes – about 7 oz. each

½ Teaspoon salt

½ cup of duck fat – could be purchased or the duck fat rendered from duck bacon.  Both work well.  I like using the bacon which could be used to add a protein to the dish.

6 pieces of duck bacon (if not using purchased duck fat)

1 Tablespoons Unsalted Butter (if needed)

1 tablespoon of Herbs De Province*

Rosemary sprig for garnish (optional)

Directions:

Peel potatoes.  Dice into ½” pieces.  Rinse.  Add to pot with salt and enough water to cover.  After water comes to a boil, lower heat and let potatoes cook in salted water for about 7 minutes to soften slightly, but do not overcook.

While potatoes are cooking, make the duck fat, either of two ways:

1)  Melt the ½ Cup of purchased duck fat; or…2) cook (and render the duck fat from) about 6 pieces of duck bacon.  If using duck bacon, after completion of cooking, remove duck bacon and let drain on paper towels.  Keep warm.

When the duck rendering is ready, turn off heat and prep the potatoes.

Drain the potatoes really well—as dry as possible.

Turn on heat again for the duck fat and then slowly add potatoes.  Cook on a low heat.   If the mixture is dry, add a few pieces of unsalted butter.  Sprinkle with Kosher salt and Black Pepper.  Turn potatoes as they brown on each side.  Add Herbs De Province on each side as potatoes continue to cook.    After potatoes are golden brown, remove from pan and let drain on paper towel.  Transfer to serving plate.  Add spring of rosemary and top with duck bacon (if using).

*Herbs De Province – An assortment of dried herbs that are used in Southern France.  Typically, I wouldn’t use dried herbs, but in this instance, there is an exception to my rule.  I make my own HDP, which consists of dried:  basil, fennel seed, lavender, marjoram, rosemary, sage, and thyme.