Corn Chowder

Corn Chowder

2 tablespoons butter

1 cup onions, chopped

3 red potatoes, halved or quartered, depending on size

1 large carrot, chopped

½ cup celery, chopped

1 sweet red bell pepper, minced

4 cups sweet corn

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme

½ teaspoon dried basil

1 to 2 cups veggie stock

1 cup evaporated milk

1. In a medium soup kettle begin cooking onions, potatoes, and carrot in the butter over medium-low heat for 10 to 15 minutes, stirring constantly.

2. Add celery and keep cooking for 5 to 10 minutes. 

3. Add peppers, corn, and seasonings. 

4. Stir well and cover. 

5. Reduce heat, letting it cook for 5 to 10 minutes.

Potato Salad with Parmesan and Tomato

Potato Salad with Parmesan and Tomato

6 medium to large red potatoes, scrubbed

1 large tomato

1 shallot, finely chopped

Chopped fresh chives, to serve

Grated parmesan cheese, to serve

2 teaspoons mustard

4 teaspoons white wine vinegar

1/3 cup olive oil

1 teaspoon of red pepper flakes

3/4 cup grated parmesan cheese

     1.  Place the potatoes in a large saucepan of salted water.

     2.  Bring to a boil, then reduce the heat and simmer for 30-  35 minutes, or until tender to the point of a knife.   

     3. Remove and plunge into a bowl of iced water to stop the cooking.

     4.  Peel the potatoes then cut them into 1/2-inch cubes and set aside to cool.

5.      Bring a small pan of water to a boil.

6.      With the point of a small sharp knife, score a small cross in the skin at the base of the tomato.

7.      Drop the tomato into the boiling water for 10 seconds, then plunge it into a bowl of cold water.

8.      Peel the skin away from the cross, then cut around and remove the stalk from the tomato.

9.      Slice the tomato into quarters, remove and discard the seeds and finely dice the flesh. Set aside.

10.  Mix the mustard and vinegar together in a small bowl and season to taste.

11.  Gradually pour in the oil in a thin steady stream, whisking until the mixture emulsifies and thickens.

12.  Stir in the red pepper flakes and the grated Parmesan, then gently toss the potato cubes in the vinaigrette until well coated.

13.  Pile some potato salad in the center of six plates and garnish each salad with a sprinkling of shallot, chives and diced tomato, then a little extra Parmesan and freshly ground black pepper.

Asparagus and Potato Soup

Asparagus and Potato Soup

2 cloves garlic, crushed 

2 tablespoons olive oil

1 tablespoon olive oil

1 cup new red potatoes cut into 1/2-inch cubes

1 ½ cups leeks, chopped

2 quarts of vegetable stock

1 teaspoon thyme

1 bay leaf

1 teaspoon salt, plus more to taste

1 pound fresh asparagus, cut into 1/3-inch chunks

Freshly ground pepper, to taste

red pepper chili flakes as garnish

chives, chopped as a garnish

1.  Sauté garlic with 2 tablespoons olive oil in a heavy-bottomed pot over medium-high

      heat for 1 to 2 minutes.

2.  Add potatoes and cook, stirring occasionally, until crusty, 4 to 5 minutes.

3.   Add leeks and cook until softened, 3 to 4 minutes.

4.  Add stock, bay leaf, thyme, and salt.

5.  Stir well, scraping potatoes from pot bottom.

6.  Cover, bring to a boil and add cut asparagus.

7.  Lower heat to vigorous simmer and cook, uncovered, about 1 ½ hours, stirring occasionally

     until reduced by a third.

9.  Remove from heat and season with pepper and more salt to taste.

10. Garnish with a drizzle of olive oil and sprinkle chives, and red pepper flakes.

Country Style Potato Leek Soup

      Country Style Potato Leek Soup

6 tablespoons unsalted butter

5 pounds leeks, chopped 1 inch sections

1 tablespoon flour

6 cups vegetable stock

1 bay leaf 1 teaspoon thyme dash cayenne

1 3/4 pounds medium red potatoes, cut into 3/4-inch dice

salt and black pepper

1. Heat butter in Dutch oven over medium-low heat until foaming; stir in leeks, increase heat to 

    medium, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 

    minutes; do not brown. 

2. Sprinkle flour over leeks and stir to coat evenly ; cook until flour dissolves, about 2 minutes. 

3. Increase heat to high; whisking constantly, gradually add stock. 

4. Add bay leaf, thyme, cayenne, and potatoes; cover and bring to boil. 

5. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. 6. Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. 

7. Discard bay leaf, season with salt and pepper; serve immediately.