Monthly Archives: March 2011

Erica's Bacon Potato Leek Soup

So I’m assembling and editing pictures from Saturday’s Regency Ball in order to put together a post for you guys. A few things you should know: I did not turn into a pumpkin. Our dresses were beautiful. Our husbands get an A + for coming with us and learning all those period dances. That evening we arrived back in Chicago pretty exhausted; those Regency dances may look calm and elegant, but lemme tell you–I worked up quite a sweat. So until the time that I can spit out the full report of our doings, I bring you: more food.

During that roadtrip to Kentucky two weekends ago to visit my sister Erica, she whipped up a lovely dinner for us in an attempt to recreate a soup she had experienced at a restaurant. Whereas I tend to get my inspiration from specific recipes, she is the queen of throwing things together and creating something marvelous from scratch. What magic lies in the recesses of her little brain? And how can I get some of that magic?

I don’t have answers yet, but I plan on absorbing whatever I can through faithful readings of her recently inaugurated blog. Maybe she will reveal her secrets, who knows.

So anyway: being the blonde tornado of wonder that she is in the kitchen, I just knew I had to record and photograph whatever she was concocting for posterity.

You can thank me after you make this simple, comforting soup. And if you’re thinking “Soup?? But it’s springtime! Salad time! Pasta Primavera time!” thing again. Here in Chicago we’re back down in the 30s, and soup season ain’t over yet.

Ingredients

(Serves 5)

6 rashers bacon

1 large onion, roughly chopped

5 large red potatoes, peeled and cubed

3 leeks, chopped (use the whole leek)

¼ cup light soy sauce

½ tsp ground coriander

6-8 cups water

3-4 cubes beef bouillon

Salt, to taste

½ tsp black pepper (or more, to taste)

Pinch of nutmeg

Half and half or heavy cream, to serve (optional)

Take hold of yon rashers of bacon.

Fry up the bacon in a large soup pot or Dutch oven.

Erica has a handy little bacon press that helps things cook quite uniformly.

Once it’s browned and crispy, remove the bacon and chop it up.

Important note: please fend off any cats that may gather during this time for bacon hand-outs.

While the bacon is frying, you can give a rough chop to the onion:

Peel and roughly chop the potatoes:

Check out Erica’s gorgeous rock. Uh huh.

And chop up those leeks too. Make sure to give them a good all-’round washing, because dirt gets stuck in between the layers, and you don’t want any suspicious crunching happening during the consumption of this soup.

Don’t be afraid of using the dark green parts–they are quite delicious. And I’m sure they’re also good for you in some way.

Remove all but 1 TBS bacon grease from the pot. Over medium high heat, fry the chopped onion for about 5 minutes, until it’s starting to get brown.

Grab the soy sauce and coriander:

Add it to the onions, and simmer for a few minutes.

Add the potato cubes . . .

. . . and the leeks and bacon too.

The bacon adds great flavor to the soup, but it will become limp after simmering for half an hour, so if you want some crunchy bacon on top, set a couple pieces aside and use them for garnishing the soup once you serve it.

Now: pour in enough water to almost cover everything. It’s okay if a couple leeks are peeking out.

This could be anywhere from 6-8 cups of liquid depending on the size of your pot. Give it a stir:

Add in the cubes of beef bouillon and the 1/2 tsp of black pepper, then cover the soup, turn the heat down to low, and let it simmer for about 30 minutes or until the potatoes are tender but not mushy or falling apart.

After those 30 minutes, taste! We needed loads more black pepper on our end.

Use a generous hand with that black pepper–we’re looking for a little punch.

Okay, not the most beautiful soup in creation, I’ll give you that. But back to the flavor: add a pinch of nutmeg to the soup, and taste again for seasoning. If you need more depth, add some more beef bouillon and soy sauce.

Time to serve! You have a choice: you can serve it as is . . .

. . . or with a little half and half or heavy cream stirred in.

I’ll let you guess which way I chose to eat mine.

Cream all the way, baby.

Click here for printer-friendly version: Bacon Potato Leek Soup

Roasted Red Pepper Couscous with Avocado and Mozzarella

I am so pleased with this simple little recipe, a variation on this original (once again identified in my TastyKitchen perusings). It’s full of flavor. It’s simple and quick. I know I’ll be coming back to it for weeknight meals.

A few things: the avocado and mozzarella are not just garnishes; they are 100% necessary to the dish. Since I used jarred roasted red peppers (my grocery store was out of fresh ones–I wonder if Mardi Gras had something to do with that), the acidity level of the couscous with the sauce would have been too high for me to enjoy it by itself. However, once the avocado and mozzarella were stirred in, everything became balanced and beautiful, and I sighed with pleasure. I used a pinch of sugar to counteract the acidity, but if you roast your own peppers you can probably get by without.

This could work as a fun side dish to fish or chicken, or you can top it off with an egg or two and call it a meal! That’s what we did, and what we will be doing again.

Ingredients

(Serves 2)

1 cup dry Israeli couscous
3 roasted red peppers
2 cloves garlic
1 TBS sherry or white wine vinegar
1 tsp salt
1 tsp black pepper
2 TBS olive oil
1 pinch sugar, optional (especially if using jarred peppers)
1 whole avocado
1 sprinkling lemon juice
1 cup torn fresh mozzarella or bocconcini
4 fried or hard boiled eggs (optional, to make this into a full meal)

If you’ve never made Israeli couscous, you’re in for a treat. They grains are much larger than ‘regular’ couscous, and have a delightful chew to them when cooked al dente.

I think what I used may be whole wheat, but I bought it so long ago that I can’t remember.

Anyway, Israeli couscous cooks just like pasta, so let’s start off by boiling some water.

When it comes to a boil, add the couscous and cook it for about 7 minutes, until it’s al dente.

All of a sudden I’m looking at that picture and thinking “rabbit food pellets.” Ew. Try not to think that–banish it from your mind! This is not pet food. This is not pet food. Or pet, um droppings.

When it’s done, drain the couscous and pour it back into the pot.

In the meantime, grab ye the remaining ingredients.

Toss the roasted red peppers in a blender.

Examine it from a few different angles, just for the heck of it.

Toss in the peeled garlic cloves, salt and pepper . . .

. . . and the vinegar and olive oil too.

Press blend. It just needs about a minute in there, and you can stop as soon as it’s starting to get smooth. I think that leaving a little texture is quite desirable.

Also, please use a top on your blender. Don’t be like me and have a nearly explosive disaster only averted by the quick placement of the palm of your hand.

Very important step: taste the sauce and if there’s too much acidity, adjust with a pinch of sugar. The acidity will be greater if you use jarred red peppers; roasting your own will probably make the addition of sugar unnecessary. And am I ever glad that further testing is required! I love further testing.

With the heat on medium, add the sauce to the couscous and cook for about 5 minutes.

I love that fiery sunset orange color.

It will start off looking a little soupy, so cook it until the couscous passes the ‘drag’ test (when you drag a spatula across the bottom of the pot, the area doesn’t immediately fill with liquid).

Taste again and adjust the seasoning.

Cut the avocado into slivers, and sprinkle them with lemon juice to prevent browning.

Tear up some fresh mozzarella pieces, or simply use halved bocconcini. Lightly salt both the avocado and the cheese.

Some day I need to sing a canticle in honor of avocado. Words just can’t express my love.

Stir the avocado and mozzarella into the couscous, and serve!

I can’t emphasize enough how necessary the avocado and mozzarella are to this dish. Please believe me. They turn it from ‘meh’ into ‘mwahhahahaaa!!!’

You can make a pretty arrangement with it, but unless there’s a camera involved, it’s probably not worth it. Here’s how it really looks once you start chowing down:

Divine!

If you want to make it into a full meal, top it off with 4 hardboiled or fried eggs (2 per person). That is the absolute best way to eat it.

Click here for printer-friendly version: Roasted Red Pepper Couscous with Avocado and Mozzarella