One of those rare moments has just occurred again and I think it deserves mention. After 6 years of wedded bliss (but whose counting), we've partnered to create another fantabulous meal together. I have to say, that when we put our minds together, we can create something pretty darn tasty.
For my part, I cooked up something that I've been meaning to attempt since I discovered that I actually quite like leeks (I had no idea for at least 39 odd years that leeks were so lovely, yes I'm a bit slow on things sometimes.) I love leeks: I'll throw them in to pretty much everything from soups, to omelettes, to topping my Friday night pizza. If it calls for onions or garlic, I'll replace it with the mild, sweet flavour of leeks. One of my co-workers tested out a Leek and Potato soup earlier this week and shared her recipe with me. The benefits of shared recipes is that someone has already tested it out and can recommend any changes that they might make the next time they try it out. Saves me some trial and error which I greatly appreciate. Her thoughts definitely influenced how I approached my soup - the bacon is the star of the soup for sure. I think Potato and Leek soup on it's own can be quite bland if you're used to zesty, spicy dishes (in comparison to our recent chilis, curries etc) but I think that's what a classic soup like this should be...it compliments whatever you pair it with and shouldn't over power the main dish. I used homemade chicken stock which I like to think imparted more flavour than any boxed, commercial chicken stock would (at least I hope so for the time that goes into it...please don't tell me that it all tastes the same.) I did add extra thyme to the soup and my husband suggested adding some rosemary which I think would work great too. I garnished it with bacon (from Thatchers Farms, where else?!) and some melted cheddar cheese ( smoked cheddar cheese would be awesome) and I think that added the extra touch of saltiness and flavour that the soup requires. Quite an easy soup to prepare, didn't require a crazy amount of ingredients, and paired really well with the rest of the meal. A very hearty, warm, comfort food which is what a good soup should be I think.
The main feature of tonight's meal was prepared by Darrell. A juicy, tender, melt-in-your-mouth pork chop served with an Apple Cranberry Chutney. He's made this particular chutney on many occasions, and I have to say it's almost like a dessert (which may be why I love it so much.) He's even made it for my parents, a sure sign that he was was trying to impress them with his culinary prowess with this recipe. It's a fairly easy dish to make, only a few main ingredients, but it sure leaves an impression especially if paired with pork . I think it would also work well with turkey or chicken...or even alongside pies or ice cream- something to keep in mind for Holiday meals! Darrell made a slight variation when preparing it this time (we tend to do that each time we make something, just to keep it fresh and interesting.) He chose to go with Red Delicious apples, chopped and not peeled -leaving the skins on just to see how it would change the taste. I quite liked it this way- added a bit more firmness to the dish. Go ahead and test it out yourself - you may just decide to make it a part of your regular recipe rotation as we have. Definitely a go to meal when you're feeling in need of something comforting and soothing. (Pairs fantastically with a lovely Zinfandel in case you're interested! )
Potato Leek Soup
Serves 4-6
Ingredients
- 3 tbsp (or so...I don't measure oil much anymore...) vegetable oil
- 2 (white & light green parts only) leeks, thinly sliced
- 1 celery stalk, diced ( I omitted this as you'll remember I greatly dislike celery.)
- 1 carrot, diced (I used 2 as I omitted the celery)
- 1/2 tsp (2 mL) salt (or so..I usually salt by taste rather than measurement.)
- 1/4 tsp (1 mL) dried thyme (I doubled this, and probably could have added even more.)
- 1/4 tsp (1 mL) white pepper or pepper
- 2 large Yukon Gold potatoes, peeled & chopped (debated between skins on or skins-off... next time will go with skins-on for extra fibre.)
- 3 cups (750 mL) sodium-reduced chicken stock (used home-made.)
- 2 thick slices bacon (used Thatcher Farms bacon...wow!)
- 1/4 cup (60 mL) shredded Cheddar cheese
- 2 tbsp (30 mL) minced fresh parsley (I omitted...never been a fan of parsley...sure is pretty but don't appreciate the bitter taste of the stuff.)
Preparation
In Dutch oven, heat oil over medium-high heat; saute leeks, celery, carrot, salt, thyme and pepper until softened, about 8 minutes.
Add potatoes, stock and 3 cups (750 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
Meanwhile, in skillet, fry bacon until crisp (mmmm...bacon); drain on paper towels then crumble.
In batches in blender, (carefully.... from past experience, hot soup in a blender can be a messy and dangerous thing) puree soup until smooth; strain into clean pot and reheat gently. Sprinkle each serving with bacon, cheese and parsley.
Add potatoes, stock and 3 cups (750 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
Meanwhile, in skillet, fry bacon until crisp (mmmm...bacon); drain on paper towels then crumble.
In batches in blender, (carefully.... from past experience, hot soup in a blender can be a messy and dangerous thing) puree soup until smooth; strain into clean pot and reheat gently. Sprinkle each serving with bacon, cheese and parsley.
Source : Canadian Living Magazine: November 2007
Apple Cranberry Chutney
from Cooking Light March 2009
- Chutney:
- 1 tablespoon butter
- 4 cups (1/4-inch) cubed peeled apple (about 3 small apples)
- 1/4 cup dried cranberries
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 2 teaspoons minced peeled fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon ground allspice (We omitted this spice this particular time- didn't really miss it, but go ahead and try it and see what you think.)
- Preparation
- To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally. Serve over a warm, juicy pork chop.
Cheers!
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