Potage Parmentier - Potato Leek Soup

Just take a moment to appreciate Julia Child in all her glory as she introduces "The Chicken Sisters": Ms. Fryer, Ms. Broiler, Ms. Roaster, Ms. Caponette, Ms. Stewer and old Madam Hen.

She'll forever be a culinary icon through her captivating TV presence on The French Chef and brilliant cookbook Mastering the Art of French Cooking. But I have a confession...

I had never even heard of Julia Child while growing up. It's embarrassing, but unfortunately not my worst offense linked to a sheltered upbringing. I began noticing these lapses in my awareness of pop culture while an undergrad at Hopkins trying to relate to my peers. Yes it was painful at times, but I didn't let my crippling phobia of pop culture get me down...


I simply avoided "trivia nights" and perfected the art of strategic nodding and calculated laughter to hide these deficits.

Fortunately, I learn quickly. I discovered the world of Julia Child and was lovestruck by her quirky charisma and talent. I'm paying homage to the beloved French Chef with my take on her classic recipe, Potage Parmentier, aka potato and leek soup.

You may remember that my last blog post shared some strong opinions about homemade chicken stock. It's an essential part of making a great soup. I stand by that. We must demand the best ingredients for our soup recipes. Store bought stock is not the best. Believe me.

WRONG
I Never Said That

On the contrary, certain soups taste better using just plain water. Like many of Julia's recipes, she transforms very simple ingredients, leeks and potatoes in this case, into elegant French cuisine. Using chicken stock or other pungent ingredients can easily overpower the delicate flavors of the vegetables, which is why I sometimes prefer water.  Of course, Julia said it best..."The beauty of French soups, and I think a lot of people misunderstand them, is that when you use fresh ingredients, you don't want to disguise their taste."

With that being said, no consensus was reached in a side by side comparison. I found this to be largely personal preference. Regardless of which you prefer, both variations are flavorful and develop into a thick, creamy soup due to the starchiness of the potatoes. No dairy or added fats required! This plant based soup is a great addition to a Mediterranean style diet, helping to lower the risk of heart attacks and strokes. BONUS - add a dollop of Greek yogurt for protein, extra creaminess and a nice tang.

How to Prepare Leeks:
Leeks require thorough cleaning as dirt tends to get trapped within the layers.
Below is a step by step guide for slicing and washing leeks.

Step 1: Remove dark green tops and hairy, tough bottoms. (May save these for future stocks)

Step 2 Cut each leek in half, lengthwise.

Step 3: Cut each leek-half into thirds lengthwise, keeping the very end intact

Step 4: Thinly slice each leek-half, crosswise

Step 5: Submerge in cold water and wash thoroughly. Repeat as needed. Set aside.

Potage Parmentier - Potato Leek Soup
Tips/Tricks to Make Perfect Potato Leek Soup:

• Get creative. I chose this recipe because it's the base of several other classic French soups and would be a great foundation for your own creations.
• Try adding in other vegetables: Carrots, broccoli, etc
• I made a version with 3 cups of blanched arugula that I added to the potato and leeks just before pureeing. 

• If you're pregnant, have the man flu, don't need no man, or just weak souled and crave a little bit more fat, just go for it.
• Remember, moderation is part of a healthy lifestyle. Aim to make smart choices most the time
• Take the soup off the heat (to prevent curdling) and add a few tablespoons of milk, butter or cream just prior to serving.
• Experiment with different textures
• Use a food processor for a homogenous, finely pureed soup
• Try a food mill (my preference) which also creates a homogenous soup, with slightly more texture. Plus, it's fun to operate. 
• For a chunky soup, just mash the potatoes a bit with a fork

Potato and Leek Soup Ingredients:

• 4 cups chopped leeks, white and light green parts (about 2 large or 4 regular sized leeks)
• 2 pounds russet potatoes, peeled and roughly diced (abut 4-5 cups)
• 7 cups water (or chicken stock)
• 4 tablespoons olive oil
• 1 tablespoon kosher salt, plus more to taste
• Freshly ground black pepper
• Greek yogurt (optional for serving)
• Chives or Parsley, chopped (optional for garnish)

Potato and Leek Soup Recipe:
Heat olive oil in medium dutch oven or pot. Sauté the leeks over medium heat for 6-8 minutes till soft, but not browned. Mix in the potatoes and water or chicken stock.

Bring to a boil. Simmer partially uncovered for 40-50 minutes, till the vegetables are soft. In batches, run soup through a food mill or food processor. Season to taste with salt and pepper.

Garnish with fresh herbs and yogurt, if desired. Enjoy

Investing in Stocks: Insider Secrets to Perfect Holiday Soup

Walking through Whole Foods this week was a jarring reminder that summer has ended. Gone were the beautiful heirloom tomatoes, juicy stone fruits, and stacks of sweet corn that flourished during the warm summer months. The only thing growing now is the incidence of seasonal affective disorder... (Which I guess is good for my day job...and I'm accepting new patients).

Fortunately, autumn is not all bad news, especially for those of you that love pumpkin spice lattes, apple picking, cozy sweaters, yoga pants, and Uggs. We know who you are -->
	Sure, I can appreciate a nice cashmere sweater and some pumpkin spice, but is that really all that these colder months have to offer? I could even do without the sweaters... *admires closet overflowing with delightfully soft and plush sweaters* ...On second thought, perhaps not. (But my debilitating cashmere addiction is not the point).

Above all, autumn is synonymous with the holiday season. This means great food, lavish dinner parties, and new blog posts! As we approach Thanksgiving, I'll share tips and recipes to wow your friends and family, starting with...

Pistachio and Saffron Soup	Matzo Ball Soup	Butternut Squash and Apple Soup

Soup is the quintessential cold weather food and the only proper start to a Thanksgiving feast. It's a great healthy meal to make in bulk for work and pack nutrition into your busy life. Bonus, your coworkers will think you have your act together. (Needless to say, but I will anyway, soups loaded with cream and butter are not healthy).

Our little secret

My secret to a soup full of body and soul is starting with homemade stock. It's a game changer. Seriously, the depth and richness of homemade chicken stock is irreplaceable. On the other hand, store bought stock tends to be salty and lacks nuance of flavor. I make a large batch of stock every few months and then freeze it in 2 and 4 cup containers for convenience. So make your stock ahead of time and have it ready for your holiday needs.

As you know, I'm an avid Ina Garten fan and I love her chicken stock recipe made from 3 whole chickens and wonderful vegetables and herbs. This stock recipe is liquid gold. Just throw the ingredients in a large 16-20 quart stockpot and simmer away...You don't even have to peel the vegetables. How easy is that?!

After brewing your first batch, you'll want to find recipes worthy of its use. God forbid you waste any stock on a mediocre soup. Try making Parsley and Arugula Vichyssoise or see below for my favorite Split Pea Soup recipe. I made the pea soup for Thanksgiving 2014 and it was sensational.

Liquid Gold Chicken Stock

Tips/Tricks to Make Perfect Chicken Stock:

• Use the best quality ingredients in your budget. It makes a difference.
• Size matters. I use a 16 quart stock pot and it's honestly almost too small. A size up would be even better.
• It you're not using all the stock within a few days, freeze it! It will stay good for at least 3 months in the freezer.
• The recipe calls for whole black peppercorns. The first time I made this I accidentally used 2 tablespoons of ground pepper. It was devastating. 
• Yes, it uses a lot of chicken. It can be expensive. If you're using the stock for cooking, it's really best to have that strong chicken taste. If it's made as a chicken soup, it might be reasonable to cut back a little. 

Liquid Gold Chicken Stock Ingredients:

• 3 whole chickens (12-15 pounds total)
• 3 large onions, unpeeled and quartered
• 6 carrots, unpeeled, cut in thirds
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled, cut in thirds
• 1 garlic head, unpeeled, cut in half crosswise
• 20 sprigs fresh dill
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Liquid Gold Chicken Stop Recipe:

Add the chicken, vegetables, fresh herbs, salt and pepper to a large 16+ quart stock pot. Add 7 quarts of water and bring to a boil. Simmer the stock, uncovered, for 4 hours, skimming off any excessive foam from the top.

Strain the broth through a sieve and discard the solids. Refrigerate stock overnight. The next day, remove any surface fat. Enjoy.

Split Pea Soup

Tips/Tricks to Make Perfect Split Pea Soup:

• Split peas are similar to lentils, cook times vary considerably depending on brand and freshness. 
• Continue cooking until split peas are at desired consistency. This may take from 80 minutes to several hours. 
• Have 2-4 cups reserved stocks available. If soup gets too thick as peas soften, add more stock as needed. If out of stock you can use water instead.  
• If you prefer a chunkier soup, cut the potatoes and carrots into medium or large pieces 

Split Pea Soup Ingredients:

• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• 1 cup diced red potatoes (about 3 small potatoes)
• 2 cups diced carrots (about 4 carrots)
• 1 pound dried split peas
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 8 cups chicken stock, plus extra as needed

Split Pea Soup Recipe:

Over medium heat, sauté the onions and carrots with the olive oil, salt, pepper and oregano until softened, about 10 to 15 minutes. Add the carrots, potatoes, chicken stock and split peas.

Bring to a boil, then simmer uncovered until soft, about 80 minutes. Stir frequently to prevent contents from burning and add extra stock as needed if soup becomes too thick. Skim off surface foam while cooking. Soup is ready when split peas are at desired doneness. Add salt and pepper to taste.

Roast Chicken with Green Olives and Dates

I had planned to post on here a lot more often this past month while on my Cardiology research elective, but I clearly angered some dark spirits who had other plans. Never in all my days have I experienced such an unfortunate series of (technologic) events, from a computer that passed rather suddenly of unknown etiology to a car repair with unexpected delays (thank gaaawd for Uber). Seriously, there are few things more aggravating than hours of futile phone calls begging to the least incompetent store "manager" available about getting my computer back from repair abyss. Although annoying, these problems are trivial and I remind myself of my many good fortunes.

[Insert seamless transition to chicken recipe]...nah. Won't even attempt to disguise this rant as an introduction to the recipe. Just needed to vent.

Sooo...chicken. Surely I'm not the only health conscious person with a perception of baked chicken as dry and rubbery. Whether cooking it at home or ordering it off a restaurant menu, chicken far too often elicits this feeling much like when you agree to a mediocre...err, movie for Netflix and chill. Regret. With so many busts, I treasure when chicken recipes are satisfying and truly orgasmic. This is one of them.

They say there are two types of men in this world. I'm admittedly...well, let's just say I'm pleased that this recipe uses the meaty thighs and legs of the bird. Yes, breast meat is a bit leaner and "healthier," but if you dislike it, what's the point? A sustainable diet must be balanced and absolutely requires that you love your food. That's exactly what this Yotam Ottolenghi creation delivers.

Like most Ottolenghi recipes, the ingredients are unexpected, brilliant and bursting with flavor. Like seriously, who would think chicken marinated in a mixture of dates, green olives, capers, oregano, wine and date syrup would be so magical?!  And the best part, it's foolproof!

Though the recipe may seem intimidating with long marinating times (48 hours) and exotic ingredients (date syrup), it's actually very simple. I found date syrup at my local Whole Foods, but it's also readily available on Amazon. (So no excuses)! As for the marinade, a little foreplay goes a long way. I promise. Just massage the mixture into your chicken thighs and allow it to sit in the fridge for a couple of days. This dish is perfect for cooks of all levels, from first timers to experienced. It is guaranteed to wow your dinner guests and leave them gossiping about last night.

Tips/Tricks to Make Perfect Roast Chicken with Green Olives and Dates:

• Use good wine that you enjoy drinking. You only need 1/2 cup, then serve the rest with dinner!
• Plan ahead and let the chicken marinate for 48 hours. (24 hours minimum).
• Make extra. You'll want leftovers.
• Cook the chicken with the skin left on (it will keep everything moist and flavorful), but avoid eating the skin (it's high in saturated fat and cholesterol).
• Have fun mixing different olives. Sneak some samples at the olive bar and pick your favorites! 

Roast Chicken with Green Olives and Dates Ingredients:

• 6-8 chicken leg quarters, skin on
• 5 garlic cloves, crushed
• 15 grams oregano leaves, torn (plus extra for garnish)
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 100 grams pitted green olives
• 60 grams capers
• 2 tablespoons caper juice
• 70 grams pitted Medjoul dates, quartered lengthwise
• 2 bay leaves
• 1/2 cup dry white wine (Sauvignon blanc, Pinot grigio, Albarino)
• 1 tablespoon date syrup
• Kosher salt and pepper 

Roast Chicken with Green Olives and Dates Recipe:
Two days prior to serving:
In a non-reactive bowl, mix together all the ingredients, except the white wine and date syrup. Add 1 teaspoon of kosher salt and a few grinds of black pepper and mix well.

Cover the bowl with plastic wrap and allow to marinate in the refrigerator for 48 hours, mixing occasionally.

One hour prior to serving:
Preheat oven to 355 F.

Spread the chicken quarters and marinade onto a large baking tray. In a separate bowl, whisk together the white wine and date syrup and then pour over the chicken.

Place in the oven and cook for 50 minutes, basting 2-3 times until the skin is a beautiful golden brown and the chicken is cooked through.

Remove from oven. Transfer to a serving platter, if desired. Garnish with fresh oregano leaves and enjoy.

Hummus

Hummus is a spread made from chickpeas blended with tahini that is immensely popular throughout the Middle East. In Israel, it's everywhere. It is literally served at all times of the day as a delicious dip for pita bread or vegetables, a condiment for sandwiches, or my favorite, straight off a spoon (don't you juuudge me). The best part is it's an excellent source of fiber, protein, and good fat as part of a heart healthy Mediterranean style diet (read more on that here).

Thanks to brands such as Sabra, hummus has become mainstream in America and can be easily found at the grocery store. Sure, there are some pretty good brands of hummus on the market (if you're a basic bitch), but if you have not had homemade hummus you are missing out. It's life changing.

Families across Israel take tremendous pride in their hummus recipe and claim to have the best version...

They clearly have not tried mine.

But the truth is, everyone likes hummus slightly differently. Some prefer bits of intact chickpeas left in their hummus for added texture while others want it perfectly smooth. There are also varying degrees of garlic, lemon, and spice. I am personally in the perfectly smooth camp and I mean smooooth. I am also a minimalist and expect hummus to taste like chickpeas with just subtle notes of tahini, lemon, garlic and cumin. My hummus is adapted from a family recipe with inspiration from Jerusalem by my culinary idol Ottolenghi. He uses baking soda to help break down the chickpeas tough outer layer.

What the...Tahini
Before I get to the recipe, just a few words on this essential hummus ingredient. Tahini is a paste made from roasted sesame seeds and is what gives hummus its distinct nutty and creamy qualities. It most commonly comes in a jar, bottle or can and can be labeled as "tahini" or "tahina." They are equivalent. But not all tahini is created equally. There is definitely differences to taste, consistency and overall quality across brands. If this ingredient is foreign to you, it may be difficult (but is so important) to identify a quality tahini for your hummus. Try searching for products online with great reviews or find a Middle Eastern specialty store and ask for help. Otherwise just experiment with products till you find one you love. The tahini consistency should be slightly thinner than peanut butter, and similar to natural peanut butter, the oil separates and rises to the top. You must mix your tahini really well before using.

Tips/Tricks to Make Perfectly Creamy Hummus:

• Due to the simplicity of hummus, the highest quality ingredients are needed
• Each brand of chickpeas, olive oil, tahini vary in taste and texture, so it is important to taste as you go and don't be afraid to make adjustments 
• Hummus thickens as it cools, so save some of the reserved cooking liquid in case you need to thin the hummus the next day. But resist temptations to over thin the hummus. 
• Add ice to the reserved cooking liquid to chill it before combining with the other hummus ingredients for a lighter, fluffier end result.  
• Place a layer of plastic wrap directly over the hummus to prevent an unappetizing crusty layer from forming
• If serving the next day, allow hummus to sit at room temperature for 30 minutes prior to eating 

Hummus Ingredients:

• 1 1/4 cups dried chickpeas (250 g), soaked in water overnight (or at least 12 hours)
• 1 teaspoon baking soda
• 2/3 cup tahini (sesame seed paste)
• 1/3 cup really good olive oil + extra to serve
• 1 tablespoon ground cumin
• 1/2 tablespoon kosher salt + more to taste
• 4 garlic cloves, crushed
• 4 tablespoons fresh lemon juice + more to taste 
• 1/2 cup reserved chickpea cooking water, chilled with a handful of ice cubes (see below)
• Paprika for garnish
• Parsley, chopped for garnish

Hummus Recipe:
The night (or at least 12 hours) before, soak the dried chickpeas in plenty of cold water.  Drain the chickpeas.

Note, the dried chickpeas should roughly double in size after soaking (mine went from 250 g/1.25 cups  to 483 grams/3.5 cups)

Heat a saucepan over high heat. Add the chickpeas and baking soda and mix constantly for 3 minutes. Add 6.5 cups of water and bring to a rapid boil. Skim off any foam or chickpea skins that float to the top. Reduce heat slightly to maintain a gentle boil and cook chickpeas till soft. The chickpeas are done when easily squished between your fingertips. (Mine were perfect at 25 minutes, but depending on your chickpeas it may take 20 to 40 minutes, or longer).

Drain the chickpeas, setting aside 1/2 cup of the cooking liquid. Add a handful of ice cubes to the reserved cooking liquid to chill.

Place the chickpeas in a food processor and pulse until completely broken down and a thick paste is formed. Use a spoon to scrape down the edges if needed.

Add the tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend till well combined (about 1 minute).  While continuing to blend, slowly add 1/3 cup of the reserved cooking liquid. Blend for 2 minutes (yes two entire minutes).

Stop and check the consistency of your hummus. Add more of the reserved cooking liquid, 1 tablespoon at a time, until you reached the desired consistency. (I add about 3 tablespoons). If you stick your finger through the hummus, your imprint should remain. Blend for an additional 1-2 minutes until the hummus is fluffy and very smooth.

Taste the hummus and adjust the flavors with extra lemon juice and salt if necessary. Transfer to a bowl and allow to rest for at least 30 minutes before serving. (Keep covered with plastic wrap to prevent crusting). 

When ready to eat, use a spoon to form a crater through the hummus and pour in flavorful olive oil. Sprinkle with paprika and chopped parsley. Serve with vegetables or pita bread.