Vodka, Removable Noses, and Blustery Days

Here's the key word: Potatoes. Whether they are making Vodka, being the face of a childhood chocking-hazard toy (read: Mr. Potato Head), or being used in a savory soup to complement a blustery day, Potatoes seem to have the chameleon thing down. I thought I would experiment around with a few recipes for Potato-Leek soup I had and see what I could come up with. So here's another offering from this Culinary Pilgrim:

Potato Leek Soup

Chop, Chop, Chop

..and Chop

and sweat...

and simmer...

and puree...

and ENJOY.

2 Large Onions
3 Large Leeks
4 Cloves Garlic
4 lb. Red Potatoes
Olive Oil
Salt
Pepper
1/2 t. Cayenne
2 t. Chopped Rosemary
3 Q. Chicken Stock
1 C. half and half
***

Preheat oven to 425F. Chop potatoes and garlic, place in a casserole dish or cookie sheet, drizzle with olive oil and roast in the oven 30min. Meanwhile, chop onions and leeks and drizzle with a couple tablespoons olive oil in the bottom of a large stock pot. Cook 10-15min over Medium heat, until onions are translucent. Dump roasted potato mixture into stock pot with other veggies. Add 1 tsp. salt, 2 t. pepper, cayenne, rosemary, and stock. Bring to a boil and allow to simmer 30 min. In a food processor (working in small batches), or if you're lucky enough to have a stick immersion blender, puree the soup. Return soup to pot, add cream, and season to taste.

*** I happened to have a small handful of mushrooms that we going to go bad if I didn't use them, so I chopped them up and threw them in as well. A nice savory touch, but optional.

Leave the Gun, Take the Cannellini...

Ok, so maybe the famous line from the Godfather was about dessert and not beans. Nevertheless, I believe that these Italian gems could pull off the job as an ambassador of peace just as well. Here they are thrown in Chicken Chili to add a light creamy texture (not to mention fiber and protein).

Enjoy!
(empty bowls: a very good sign)

2 lbs. Chicken (chopped into bit size pieces)
1 T. Olive Oil
1 Onion, Chopped
3 Cloves Garlic, Chopped
3 Cans Cannellini Beans, rinsed
32oz Chicken Stock
1 Small Can Green Chilies
1 Jar (or 2 cups) good Salsa
1 Handful Chopped Cilantro (or Parsley)
1 tsp. Cumin
8oz Light Sour Cream
8oz Shredded Cheese (whatever you like...cheddar, jack, or a blend)
Salt and Pepper to taste
Corn Chips

In a large stockpot over med-high heat, cook the chicken and onions in the olive oil for about 5 min. Add the garlic and cook 10 more min. Add the beans, stock, chilies, salsa, cumin, salt, and pepper . Simmer 25 min. Stir in the cheese, sour cream, and cilantro. Serve over crushed corn chips.

Chicken Soup

In January it’s so nice, while slipping on the sliding ice,

To sip hot chicken soup with rice.

Slipping once, sipping twice, sipping chicken soup with rice.

In February it will be my snowman’s anniversary,

With cake for him and soup for me!

Happy once, happy twice, happy chicken soup with rice.

In March the wind blows down the door and spill my soup upon the floor.

It laps it up and roars for more.

Blowing once, blowing twice, blowing chicken soup with rice.

In April I will go away, to far-off Spain or old Bombay,

And dream about hot soup all day.

Oh my once, oh my twice, oh my chicken soup with rice....

Visiting my Grandparents as a child, I often remember a collection of books that they had saved out just for us. One of my all time favorites was this little book by Maurice Sendak. Having not thought about it for the past 20 years or so, I was surprised to have the memory come back so vividly while cooking dinner a few nights ago. After I recovered from my nostalgic journey, I sat there trying to think what had rekindled this particular memory. There was the obvious: I was indeed cooking chicken soup that night, but I wondered why it had never come to mind the many times I'd had the soup before. The conclusion? I realized that I had never once made chicken soup. However, as Trevor was starting to come down with the flu, it seemed to be the perfect dish.

1 Whole chicken (quartered)
4-5 Carrots, cut into bit-sized pieces
3 ribs of celery, diced
4-5 tomatoes, diced
3 Cloves garlic, smashed
1 Lemon (squeezed)
handful of parsley
1 t. thyme
1/2t. cayenne pepper (just enough to help with the ol' sinuses for flu victims)
salt and pepper to taste
3/4 lb. pasta, cooked and drained (can sub out rice, barley, or a combo)

In a large stock pot, throw in the chicken, carrots, celery, 'matoes, lemon, and seasonings and cover 2-3" with water. Bring to a boil and then turn down the stove to med-low for 1hr 15min. Fish out the chicken (salad tongs work really well), and allow to cool. De-meat the chicken (recommended tool - clean hands), piecing it into strips and return the meat to the pot. Add the pasta, check for seasonings, and you're set to go!***

***Tip: As one of the best times to consume this dish is while under-the-weather, and I never seem to want to do anything while sick, it's really smart to freeze or can this soup for future rainy days.