"Bless me Father for I have sinned it has been 12 days since my last confession. "
Thanks everyone for your continued support. I just wanted to spew a bit about the party this past Saturday.
We had a great time- the food everyone brought was phenomenal and the police were not called by any neighbors. I was a great honor to see Rich off, listen to and sing some Irish tunes, and throw the doors open for a night. Dina's Shepherd's Pie was outstanding. It weighed about 35 pounds and every time we had to move it from place to place I needed assistance not to pull my shoulder out of the socket. That dish carried the Smiths into Sunday night with some additional leftovers going to Vicky's school on Monday. Great mileage out of that one.
I believe the vodka consumption was at an all time high. We burned through 3 bottles like kerosene on a cold Donegal night. Special thanks to everyone who brought a dish or a drink. Judy saved the day with a couple of trips back to her house for whipped cream to top the Irish Coffee. The tables filled up quickly as the night progressed.
We made about 15 pounds of corned beef, 10 pounds of boiled potatoes, and 3 huge heads of cabbage. I hear the Balsamic Potato Soup went over pretty well so I will include the recipe. It is a pretty simple recipe but it's all in the finish with several tastings as you go along. I believe soup more of an art than most cooking. It is a building and marrying of flavors that requires a great deal of face time in the pot. Many times your end product may be a variation on where you started. Here we go :
Balsamic Potato Soup
5 lbs. white potato peeled and quartered
4 cups chopped onion
2 cups chopped carrot
2 cups chopped celery
4 large leeks - sliced, soaked, and drained ( white only)
6 cloves of garlic rough chopped
1 small bunch of scallions sliced
chicken stock or broth
2 oz white wine
a good balsamic vinegar
Franks brand hot sauce
1/2 cup cream ( half and half is fine)
* Better That Bullion*
S&P
Nutmeg
Sweat the mirepoix until the onion is translucent and the carrot and celery has softened.
( Never compromise the sweat, it is your foundation).
Add the leeks, garlic and scallion and continue to sauté for three to four minutes on medium heat. stirring often. Deglaze the pot with wine and cook off liquid. Add potato and enough stock to cover and reduce heat to med/low. Simmer for 40 minutes uncovered stirring often. Using a submersible mixer puree the product until smooth. Begin with a few hits of Franks - a drizzle or two of Balsamic and some salt and pepper. Add nutmeg to taste. Potato loves salt, it’s a fact but season a little bit at a time tasting often. Build the final product balancing the spiciness of the Franks and the sweet acidic flavor of the Balsamic. S&P to taste. I use the Better That Bullion as a finish also. It is a soup base available in all supermarkets. Begin with a tablespoon or two dissolved in a cup of hot water. Stir into finished soup and allow the base to work its way into the soup. Taste - Taste - Taste. Finish soup by drizzling cream into soup while stirring vigorously. Do Not Allow Soup To Boil After Adding Cream.
I suggest an overnight stay in the fridge to allow a passionate love making session of the flavors. Separation of the product may happen and is normal. As you reheat it will COME TOGETHER.
We made about 15 pounds of corned beef, 10 pounds of boiled potatoes, and 3 huge heads of cabbage. I hear the Balsamic Potato Soup went over pretty well so I will include the recipe. It is a pretty simple recipe but it's all in the finish with several tastings as you go along. I believe soup more of an art than most cooking. It is a building and marrying of flavors that requires a great deal of face time in the pot. Many times your end product may be a variation on where you started. Here we go :
Balsamic Potato Soup
5 lbs. white potato peeled and quartered
4 cups chopped onion
2 cups chopped carrot
2 cups chopped celery
4 large leeks - sliced, soaked, and drained ( white only)
6 cloves of garlic rough chopped
1 small bunch of scallions sliced
chicken stock or broth
2 oz white wine
a good balsamic vinegar
Franks brand hot sauce
1/2 cup cream ( half and half is fine)
* Better That Bullion*
S&P
Nutmeg
Sweat the mirepoix until the onion is translucent and the carrot and celery has softened.
( Never compromise the sweat, it is your foundation).
Add the leeks, garlic and scallion and continue to sauté for three to four minutes on medium heat. stirring often. Deglaze the pot with wine and cook off liquid. Add potato and enough stock to cover and reduce heat to med/low. Simmer for 40 minutes uncovered stirring often. Using a submersible mixer puree the product until smooth. Begin with a few hits of Franks - a drizzle or two of Balsamic and some salt and pepper. Add nutmeg to taste. Potato loves salt, it’s a fact but season a little bit at a time tasting often. Build the final product balancing the spiciness of the Franks and the sweet acidic flavor of the Balsamic. S&P to taste. I use the Better That Bullion as a finish also. It is a soup base available in all supermarkets. Begin with a tablespoon or two dissolved in a cup of hot water. Stir into finished soup and allow the base to work its way into the soup. Taste - Taste - Taste. Finish soup by drizzling cream into soup while stirring vigorously. Do Not Allow Soup To Boil After Adding Cream.
I suggest an overnight stay in the fridge to allow a passionate love making session of the flavors. Separation of the product may happen and is normal. As you reheat it will COME TOGETHER.
http://en.wikipedia.org/wiki/File:Beatles_cometogether.ogg
Notes : If you do not have a submersible mixer (boat motor) puree in batches in a blender.
If the cream is not for you leave it out.
It's your soup do what you want.
This is a pretty big batch and you can freeze any leftovers after bringing it down to room temperature.
Keep watching - Keep Cooking - Tell your friends
TheFoodNomad
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