Good Eatin'

One of my Channukah presents from Thatboy was Alton Brown's newest book, Good Eats 3: The Later Years.  I now have the complete set.  Along with the magnets and sock puppets they come with.  

It was one of five cookbooks I received for the holidays.  Which makes me feel a little guilty.  I have shelves full of cookbooks I don't really make as much use of as I should.

So I was inspired to dig in and try to start making more recipes from them.  Beginning with this one.  It's not from the newest Good Eats - although I did use that one to make a couple of dishes earlier this year.  This is from the second Good Eats book, one that I really haven't busted out as often as its older or younger brother. 

Middle child syndrome - it's not just for people.

Potato soup, as I mentioned earlier this month, is one of those dishes that's easy to make and is a surefire crowd pleaser.  This potato leek variety comes from the "Sprung a Leek" episode of Good Eats, which obviously focused on that green stalky vegetable.  Some tips from that episode:

1. AB recommends storing leeks in the refrigerator by rolling them up in bubble wrap.
2. When buying leeks, look for tight whites and bright greens.
3. AB includes tips for how to clean leeks.  I'll include the video so I don't have to type it all up - it's right around 3:30.

As usual, I mistakenly cut this recipe in half.  I have got to stop doing that.  Especially because I love leftover soup.  And this would have been great to have a second day.  Or third.

Leek Potato Soup (From Good Eats 2: The Middle Years)

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream 

1 cup buttermilk
1/2 teaspoon white pepper 

 

1. Chop leeks into small pieces.  Melt the butter in a saucepan over medium heat.  Add the leeks and a heavy pinch of salt and sweat for 5 minutes.
2. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
3. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil.  Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 20 minutes. 
4. Turn off the heat and puree the mixture in a blender until smooth. Place back in saucepan over low heat.
5. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired.