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Potato Leek Soup
Potato Leek Soup
In a large saucepan, heat olive oil over medium-high heat.
When oil is hot, add leeks, potatoes, salt and pepper, and garlic and saute three minutes or until leeks have softened and brightened in color.
Add butter to pot and stir until it’s melted.
When butter has melted, add flour and stir well to create a roux. Cook one minute until roux has darkened a bit in color.
Add ½ cup of stock and stir to incorporate the stock with the ingredients in the pot, taking care to break up any chunks of roux (the flour-butter mixture). Then add the rest of the stock and stir to combine.
Tie thyme, bay leaves, and parsley together with kitchen twine to form a bouquet garni. Add this to the pot.
Bring soup to a simmer and simmer on medium heat for 10 minutes or until soup has thickened.
Remove soup from heat, remove bouquet garni from the pot, and puree soup with an immersion blender. If you don’t have an immersion blender, transfer the soup in batches to a blender and puree it that way, then return it to the pot. (But I HIGHLY recommend investing in an immersion blender – they’re MAGICAL).
Place soup over medium heat and return to a simmer. Add milk to soup and stir to combine.
Return soup to a simmer and let cook for 5-10 minutes until soup has thickened to desired consistency. Remove from heat and top with toasted baguette slices (optional). Serve immediately.
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Chicken and Scallion Skewers with Yakitori Sauce (Negima Yakitori)
Chicken and Scallion Skewers with Yakitori Sauce (Negima Yakitori)
Make the yakitori sauce: Arrange an oven rack 4″ from broiler and heat broiler to high. Remove bones from chicken legs and cut bones into 1″ pieces. Cut chicken meat into ¼″-thick slices; refrigerate until ready to use. Transfer chicken bones to a foil-lined baking sheet; broil, turning, until browned all over, about 10 minutes. Transfer bones to a 4-qt. saucepan and add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water; bring to a boil, and then reduce heat to medium-low. Cook until liquid is reduced by half, about 1½ hours. Pour through a fine strainer into a bowl; let yakitori sauce cool.
Meanwhile, soak 16 wooden skewers for 30 minutes; drain. Working with 1 skewer at a time, alternately thread 4 slices chicken with 3 pieces of the white parts of scallions, piercing chicken slices through their ends to form folded slices and piercing scallion pieces perpendicular to skewer.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add skewers, and cook, turning, until beginning to brown, about 6 minutes. Brush with yakitori sauce and continue cooking, turning and basting with sauce every 30 seconds, until cooked through and sauce forms a glaze on chicken, about 2 minutes more. Transfer to a serving plate and drizzle with more yakitori sauce; serve immediately.
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Corn and Zucchini Salad with Scallions or Chives
Corn and Zucchini Salad with Scallions or Chives
Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes. Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes. Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.
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