Potato Leek soup
This is one of our favorite winter soups. The ratio of the ingredients isn’t important as long as they’re all fresh and high quality.
Begin by sautéing chopped leeks and/or onions in butter/olive oil in a large sauce pan or stock pot over medium heat. Stirring occasionally, sauté leeks/onions until very transparent and falling apart (but don’t burn!), about 15 minutes. Add cubed peeled potato and add just enough good quality broth or stock to cover potatoes. Bring to a boil, then lower heat and simmer until potatoes are very well cooked through, about 10-30 minutes depending on size.
Remove from heat, and carefully puree soup with a blender. Salt and pepper to taste. If desired, return to low heat and add cream or grated cheese. Let blend into soup, and then serve immediately.
Brussels sprouts with Toasted Walnuts
adapted from Chez Panisse Vegetables
Sauté sliced sprouts in browned butter. Add toasted walnuts and a little chicken stock, and cook until just tender. Season with salt and pepper and a squeeze of lemon.
Potato Gratin
adapted from Chez Panisse Vegetables
Rub an earthenware (or pyrex) gratin dish with smashed peeled garlic and butter. Layer overlapping slices of potato cut 1/8 inch thick. Season with salt, pepper, and thyme leaves (if on hand). Moisten with cream, cream and chicken stock, or milk to the level of the top layer of potatoes. According to taste, sprinkle the top with grated Parmesan cheese or Gruyere cheese, and distribute thin shavings of butter on top. Bake 45 minutes to 1 hour in a preheated oven at 375°, until nicely browned.
Many variations are possible: potato and rutabaga, potato and celery root, potato and butternut squash, potato and leek, or potato and sweet potato. Try adding a layer of some other delicious thing between the potato layers: sorrel, roasted garlic, sautéed wild mushrooms, caramelized onions, kale or chard, black olives, artichoke hearts.
