Vichyssoise - Leek and Potato Soup

I haven't tried this yet, but my friend Amy raves about it and I absolutely love potato leek soup. I'm putting it out here in the hopes of adding it to some of my winter menus. I'm guessing this recipe probably trumps other potato leek soup recipes due to the addition of soup base and the interesting combination of spices. That, and possibly the half and half and heavy cream. For a minute there I thought we were making ice cream... YUM.

VICHYSSOISE

3 large leeks
1 large spanish onion (hardball size)
4 Tbl. butter
2 lbs. idaho potatoes (about 3 very large ones)
1 46 oz. can of chicken broth
2 shakes Mrs. Dash
1 Tbl. chicken flavored soup base
1 tsp. salt
1/4 tsp. mace
1/2 tsp. white pepper
1/4 tsp. nutmeg
1 cup half and half
1 cup whipping cream

1. Mince the white part of the leeks and onion.
2. In a stockpot or large dutch oven, sauté the onions and leek in the butter for 3-5 minutes.
3. Peel the potatoes , slice very fine, and add to the pan.
4. Add chick broth to the pan and simmer the vegetables, covered, for 20 minutes or until tender.
5. Put the mixture through a very fine sieve, food mill or blender (blender works the best) until very smooth.
6. Return the mixture to the original pot and over low head add: Mrs. Dash, soup base, salt, mace, white pepper, nutmeg
7. Head just to a beginning boil, then turn off the heat and just before serving add half and half and whipping cream.

NOTE: Stir often - to keep bottom from browning. If unfamiliar with leeks, remember to cut in half lengthwise and wash thoroughly as leeks always have a little sand between the layers. Do not use the green part of the leek in this recipe.

NOTE: This soup can be served warm or slightly chilled.

Chili For A Crowd

I have a dog-eared, tomato-stained clipping of this recipe. When I was out on my own, I asked mom for a copy of "her chili recipe" and since it was before the age of the Internet, received a literally photocopy (ditto? mimeograph? ha!) of her original clipping, which looks like a Women's Day magazine recipe, circa '74. Maybe I should call this "Heirloom Chili".

For the canned tomatoes, I buy the San Marzano whole plum tomatoes and break them up with my hands (squeeze the dickens out of them) when adding them to the pot. We omit the rice in our house and add cheese when serving. Especially yummy with a side of cornbread.

It should be noted that this is a thick, very TOMAMTO-Y chili full of beans. Not even close to what they call chili down here in Texas, but I do imagine it is a bit healthier (beans-fiber! tomatoes-lycopene!). I also like it because it conjures memories of growning up around the family dinner table back home.

2.5 lbs of ground chuck
2 cups of chopped onion
2 cloves of garlic, minced
2 to 3 Tablespoons of chili powder
1.5 teaspoons of dried oregano leaves
1 teaspoon dried basil
1/4 teaspoon crushed red pepper
1 teaspoon ground cumin
1 tablespoon of sugar
2 teaspoons of salt
2 cans (1-lb size) of tomatoes (undrained)
2 cans (8oz size) of tomato sauce
1 can (6 oz) tomato paste
3 cans (1lb size) kidney beans

4 cups cooked rice
1 cup finely minced onion

In 6-quart dutch oven, over medium heat, saute ground beef, stirring occasionally until red color disappears. Keep ground beef in small chunks. Pour off fat.

Add chopped onion, garlic, chili powder, oregano, basil,crushed red pepper and cumin to dutch oven and mix well. Cook, stirring, until onion is tender - about 5 min.

Stirn in sugar, salt, tomatoes, tomato sauce and tomato paste; mix well. Bring to boiling, breaking up tomatoes with fork. Simmer slowly, covered and stirring occasionally, until thickened and flavors are blended - about 40 minutes

Add kidney beans; simmer, covered 10 minutes.

Serve over rice; top with chopped onion