While I was in college I decided that I was going to do a semester overseas while I could. What better time to travel long-term than when you have few obligations? So I did. And while it was exciting to think about, it didn't really seem real that I was actually going to do this, and all on my own. I was going to get on the plane by myself, transfer planes by myself, and while I had flown several times before, I had never done it on my own. No one was going to meet me on the other end, so I knew I was going to have to take a cab all by myself. I had never even taken a cab with anyone before, let alone by myself. I'd have to check into a strange university by myself, and live in a flat with five other girls all for the first time, and all somewhere else in some other country. My one consolation was that since I decided on Scotland as my destination, I wouldn't have to worry about language. Theoretically...!
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| Leek and potato soup, topped with fresh chives |
And one of them, is the following recipe. I have tried over and over to find a good recipe for leek and potato soup that I nearly gave up in frustration. Nothing ever came close and I couldn't figure out why. It's not a difficult thing to make! Finally I came across a recipe that with a bit of tweaking, got it just about right on the nail!
4-5 medium potatoes, peeled and diced
1-2 clove diced garlic; optional
2-3 medium/large leeks, trimmed, sliced in rings and washed thoroughly.
*Note: Leeks are notorious for being dirty. Leeks grow in sandy soil which can get embedded in between the rings. I slice my leeks into about 1/4 to 1/2 inch rings and then press the rings apart and rinse in cold water. I rinse at least three times whether they appear dirty or not.
In a large soup pot, saute leeks and garlic in either 1 TBS butter or olive oil until just slightly softened. I like to see a few leeks get blackened just a bit.
Then add potatoes and saute 2-3 minutes.
Add just enough water to just cover the potatoes. Not more than 4 cups.
Simmer, until potatoes are softened and tender.
Remove 2/3 hot soup and blend/puree until smooth and return to pot. Stir to mix.
Add 1 Tbs pepper, more if needed and salt to taste.
Serve hot! It goes great with hot dinner rolls. This is a hearty soup, very filling, and great for a damp or chilly day. Enjoy!
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Squash Soup
When there's a nip in the air, this tasty, filling, and creamy soup really hits the spot! I make mine with butternut squash, but I imagine other types of winter squash would also work (but probably avoid spaghetti squash!).Clean, split, and scoop out the seeds of one medium/large butternut squash
Place squash in baking dish with water, salt, and pepper and cover with foil. Bake until tender (375F for ~ 45 minutes, or 400F for ~30 minutes)
While squash is roasting, chop and saute 1 onion
Add 16 oz chicken stock and 4 cups water (or you can use all chicken stock)
2 tsp white pepper (or to taste)
1tsp salt (or to taste)
1 Tbsp nutmeg
Scoop cooked squash from its shell and add to simmering stock.
In blender, add 1 cup sour cream and simmered soup. Blend all of the soup until smooth and replace in soup pot, stir together until well mixed.
Sprinkle some nutmeg on the surface for accent and serve!
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One of the best summer salads! Of course, it is good at any time of the year as well. I say it is one of the best 'cuz there are rarely any leftovers, and I always get company when anyone finds out I'm making it. I can never make enough, it seems! This salad is best when using fresh, firm tomatoes and a moist, fresh mozzarella cheese, not processed!
Most grocery stores carry some kind of fresh mozzarella cheese balls in brine, water, or whey to keep the cheese moist. These are the best types to use although I have substituted provolone at times. Most processed mozzarella has a floury, rubbery texture with very little taste and gets broken down in the salad quite easily. Processed mozzarella might work, but it won't give the best taste.Tomato Salad
- 1.5 cups cubed mozzarella. Usually this amounts to about half of a commercially purchased fresh cheese ball.
- 4-5 fresh (preferably firm) tomatoes cut in bite size pieces. I have a particular method I use to make sure all the pieces are about the same size and to reduce the amount of tomato juice, but that is just preference!
- 2-3 Tbs basil. As with most herbs, it's best if fresh, but not necessary. I've also substituted parsley here, and I think even rosemary might be a good option for a slightly different flavor, as well.
- Drizzle with a basic vinaigrette (either your own favorite or the one below) and allow to chill at least 10 minutes before serving for best results! Stir before serving.
Vinaigrette I usually like to use two types of vinegars in my vinaigrette, simply because I like to play with my food!
- 1/4 Cup White or Cider vinegar
- 1/4 Cup Red wine vinegar
Add a pinch of salt and pepper and whisk until salt is dissolved.
` 3-4 Tbs Extra Virgin Olive Oil
Whisk vinaigrette 2-3 minutes. Quickly pour over tomato salad and mix salad.
For a regular salad I sometimes like to add sliced dried apricots for a sweeter flavor and a heartier salad!
