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I made another frittata tonight. I used onions, bell peppers, hot coppa and shredded cheese. Yummy, it was good. And there's still more for lunch tomorrow.

I also made vichyssoise on a whim. It was so easy and so tasty. I'll definitely be making that again. Here's how I made it for posterity:

2 leeks, chopped finely
1/4 onion, chopped finely
6 potatoes, diced (I used the red skinned kind, are those called russets? They're about the size of a large tomato. If you use the big ass brown ones, you only need 2-3.)
3 cans of chicken stock
1 pint heavy cream
some minced chives
salt and pepper

Sautee the onion and leeks in some olive oil and a couple tbsp of butter, then add the potatoes and sautee some more. Dump in all the stock and cook for a half an hour or so. Add the cream, bring it to a boil for a little while then turn off the heat. Use a hand blender to puree the soup, add salt and pepper to taste then strain to remove the potato skin remnants. Easy peasy and deeeelicious!

Comments

( 4 comments — Leave a comment )
doobieous
Feb. 14th, 2006 03:38 am (UTC)
Russets are the big brown skinned potatoes.
democritus
Feb. 14th, 2006 06:36 am (UTC)
Hmm, I wonder what the red ones are. Those are my favorite!
doobieous
Feb. 14th, 2006 06:47 am (UTC)
There's quite a number of red skinned potatoes. We actually had some with a FABULOUS pot roast mom made in the Dutch oven (I know you're not a fan of pot roast, but it was carmelized and the gravy turned out to be a proper brown gravy, rather than a sickly pale brown like usual). Your potato could be any number. However, the red skinned potatoes all share the trait of fine, creamy flesh and thin red skin.
democritus
Feb. 14th, 2006 04:24 pm (UTC)
Actually I love pot roast and I make mine in the dutch oven as well. I think the ones I used are just called "red potatoes".
( 4 comments — Leave a comment )