What's Cooking?
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Tartiflette
Recipe adapted from Gourmet Traveller
*Ingredients*
50 ml olive oil
1 onion, finely chopped
100 g. lightly smoked bacon cut into matchsticks
125 ml dry white wine
6 waxy potatoes, such as desiree, cut into small cubes (leaving skin on)
100 ml pouring cream
250 g. Reblochon or any other washed-rind cheese
Fresh thyme, for decoration (optional)
1.Preheat oven to 180°C. Heat oil in large deep-sided frying pan, add onion and bacon and cook over low heat until onion is soft (5-10 minutes), add wine and cook until evaporated (2-3 minutes). Add potato and cook until tender (10-15 minutes), then season to taste. Add cream, cook for 1 minute and remove from heat.
2.Lay half the potato mixture in an 8 cup-capacity casserole or two 4 cup-capacity baking dishes, scatter over half the cheese, then repeat with remaining potato mixture and cheese. Bake until dish is golden and bubbling and potato is tender (30-45 minutes). Serve immediately with plenty of crusty bread.
Easy Mushroom and Leek Soup
Serves: Makes 8 servings
Ingredients:
- 1 ounce dried wild mushrooms
- 8 tablespoons unsalted butter, room temperature, divided
- 2 cups roughly chopped celery
- 2 medium leeks, white parts only
- 1 medium yellow onion, roughly chopped
- 2 garlic cloves, peeled and minced
- 4 cups sliced stemmed fresh shitake mushrooms
- 4 cups sliced Crimini mushrooms
- 2 cups sliced button mushrooms
- ½ cup dry white wine
- ¼ cup all-purpose flour
- 8 cups chicken broth, low-sodium
- ½ cup whipping cream
- 2 tablespoons truffle oil
- 2 tablespoons chopped chives
- ¼ cup straw mushrooms, for garnish
Procedures:
Browned mushrooms meld with sautéed leeks in a savory broth, which becomes decadently creamy after a spin in the Vitamix. Drizzle with our truffle oil for extra earthiness and elegance.
- Place the dried mushrooms into a small bowl and cover with hot tap water, set aside and allow to soak for 20 minutes. Cut leeks into ¼" rounds. Transfer to a large bowl of cold water and wash well, lift from water into a colander and drain.
In a large pot, add 6 tablespoons of butter and place on the stove over a medium-high heat to melt. Add the celery, leeks and onion and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add all the mushrooms and cook until just starting to soften, about 4 minutes. Add wine, bring to a boil and cook until reduced to a glaze, about 5 minutes.
In a small bowl, use a silicone spatula to combine the flour and remaining butter until a smooth paste forms. Add the flour paste mixture to the pot and stir until the mixture melts and coats the vegetables. Gradually mix in the stock and bring to the boil, stirring frequently.
Remove the soaking mushrooms from their liquid and roughly chop. Add the mushrooms and their liquid, being careful not to add any sediment to the soup. Reduce the heat to medium-low and simmer until the mushrooms are tender, stirring often, about 10 minutes. Stir in the cream. Taste and adjust seasoning with salt and pepper.
Working in batches, transfer the soup to a Vitamix bowl and puree the soup until smooth. Return the soup to the pot and rewarm over a medium-low heat before serving. Taste and adjust seasoning with salt and pepper.
To serve: Use a ladle to pour soup into individual serving bowls. Drizzle with truffle oil, garnish with straw mushrooms and sprinkle with chives. Serve immediately