leek and potato soup base

This is the first year that I have grown leeks and I have not cooked with them before so they are a new experience for me.  I was seeing lots of recipes for soup but most of them included dairy which is not recommended for canning.  So I was glad to find this recipe for a soup base that will get cream and some other additions when I use the base to make soup.  This one is leeks and potatoes in a stock.  The leeks and potatoes are prepped and layered in the hot jars and the hot stock is added to the raw vegetables.  They then are sealed and pressure canned for 60 minutes at 11 pounds of pressure.  I did my soup base in pints thinking that would make a nice amt of soup for one or there would be the flexibility of opening more than one jar if needed.  I used potatoes from the garden as well as the leeks and homemade chicken stock.  I am excited to make soup from this recipe.

Canned leek and potato soup base

6 medium potatoes, red or white
5 pounds leeks
chicken or beef stock

Prepare the potatoes by peeling and cutting into 1/2 inch dice and then place in cold water to prevent discoloration until time to fill the jars.  Prepare the leeks by soaking in cold water until they are clean and then slice across the leek into 1/4 inch slices and keep in cold water.  File a sterilized hot pint jar with a layer of leeks at the bottom, then a layer of the potatoes and top with another layer of leeks.  Fill to a 1" headspace with hot chicken or beef broth or stock.  Use a spatula to remove any air bubbles and then refill with additional stock or broth to return to the correct 1" headspace.  Add a lid and ring and process in a pressure canner for 60 minutes at 11 pounds pressure. 

source here

leek and potato quiche

I have an old 2 in 1 cookbook with recipes for quiche on one side and when you flip it over there are recipes for souffles.  It is pretty beat up. I have had it for years.  It is even missing one of the covers.  It was copyrighted in 1972.  There are no photos, just drawings and the pages for the souffles are different colored than the pages for the quiches.  It is a small book, just 5x8 inches and about 85-90 pages of quiches and a similar number of pages for souffles.  It is my go-to book for either souffles or quiches and today I made this leek and potato quiche from this book.  

I like how the book is set up.  On the quiche side it starts out with some information about quiches and the different types of rings/pans.  Next are recipes for three different crusts followed by recipes for two different custards.  The rest of the section is recipes for different quiches using combinations of ingredients.  The way the book is designed encourages experimentation and ingredient substitutions.  

  This time I used the classic quiche pastry although I have also used the rich quiche pastry and I like both.  I used custard A which is described as richer and firmer.  This quiche is built by making the crust and lining the pan.  I used a one piece stoneware pan this time and once the crust is in the pan it is brushed with a little unbeaten egg white and then pricked with a fork.  The cooked vegetables are added to the unbaked crust and then the custard is poured over and the quiche is baked.  I was very pleased at how it turned out.  I grew leeks for the first time this year so I am learning how to use them.  I really like their mild onion flavor.  Next time making this recipe I think that I will increase the vegetables and the custard.  My pan is a little bigger than recipe called for and I think a little thicker filling would make for a more substantial portion and probably it could be cut into more pieces.

Leek and Potato Quiche

Classic Quiche Pastry

1 cup + 2 Tbsp flour
pinch salt
3 Tbsp firm butter
3 Tbsp vegetable shortening
2-5 Tbsp ice cold milk

Cut the butter and shortening into the flour/salt mixture until fine and mealy.  I used my food processor but a pastry blender or fingers would work as well.  Start mixing the dough gently as you add the milk 1 Tbsp at a time until you can just gather it into a firm yet crumbly ball.  Less milk will result in a flakier pastry.  Roll the dough into a circle.  The directions suggest rolling it between 2 sheets of wax paper but I use a cloth covered pastry board which works fine.  Line the pan. Prick all over the bottom and sides with a fork and then brush the surface with a bit of unbeaten egg white.

Vegetables

2 pounds boiling potatoes, thinly sliced
1 medium onion (I used leeks in 1/4 inch slices)
6 Tbsp butter
salt and pepper

Melt the butter in a heavy skillet.  Add the leek and potato slices.  Season with salt and pepper.  Cook over medium heat until onions are soft and potatoes are browned and getting crispy.  Place the vegetables in the crust.

Custard

1 cup whipping cream
4 egg yolks
pinch each of salt, cayenne, nutmeg

Blend together and pour the custard over the vegetables in the crust  Bake in preheated 375°  oven for 40-45 minutes or until filling is cooked. 

roasted potatoes with garlic mayonnaise

I made this recipe for a large gathering and they were a hit.  They are great party food because they don't require a lot of last minute fussing.  

  

Roasted Potatoes with Garlic Mayonnaise

Garlic Mayonnaise:

1 head garlic

1 Tbsp olive oil

1 cup real mayonnaise (may use more for a larger batch)

Cut the head of garlic in half crosswise so each of the cloves is cut in half.  Place on a sheet of aluminum foil and drizzle with olive oil.  Fold up the foil into a little packet and roast in the oven with the potatoes for 25-30 minutes. It will be done before the potatoes.  Remove the foil and squeeze the softened garlic out of it's papery coverings and place into food processor and process until finely chopped (or mash with fork) then add the mayonnaise and blend.  Use as a dip for the potatoes.

Roasted Potatoes:

large russet (white) potatoes

½ cup olive oil

½ cup butter (1 stick), melted

2 Tbsp Seasoned Salt

Cut potatoes lengthwise into approximately eight wedges.  Recipe calls for eight potatoes but 2/3 of a 10 pound bag will make 3 cookie sheets full and enough for a crowd. Combine the oil, butter and salt in a large bowl and add the potatoes, stirring to coat.  Place the coated potatoes on a cookie sheet lined with parchment paper and bake in preheated 400° oven for 40-45 minutes.  Place the foil packet of garlic in the same oven and remove after 25 to 30 minutes.

These are also good with catsup, sour cream or ranch dressing.  I have also made these potatoes with Famous Dave's Roast chicken seasoning in place of the seasoned salt and olive oil instead of the oil and butter.

Source: this recipe was not created by me but unfortunately I did not document the source when I found it several years ago.

olive garden's zuppa toscana

One of our family's favorite soups is the Zuppa Toscana that is served at Olive Garden.  It is a great soup, hearty with potatoes and sausage and a great way to sneak in a serving of kale.  Olive Garden had this recipe on their website and it tastes just like what they serve in the restaurant.  This winter I will be making this with potatoes from our garden and kale that I have frozen or fresh from the winter greenhouse.  I use fresh garlic in place of the garlic puree and I have used chicken stock in place of the water and bouillon. 

Olive Garden's Zuppa Toscana

1 pound ground Italian sausage*

1 ½ tsp crushed red peppers

1 large white onion, diced

4 Tbsp bacon pieces

2 tsp garlic puree

10 cups water

5 cubes chicken bouillon

1 cup heavy cream

1 pound (3 large) russet potatoes, sliced

¼ bunch kale

Saute the sausage and red pepper flakes in a large pot.  Drain excess fat and refrigerate.  In same pan saute the bacon, onions and garlic over low-medium heat for approximately 15 minutes or until onions are soft.  Add chicken bouillon and water and heat until it starts to boil.  Add the sliced potatoes and cook until soft, about 30 minutes.  Add the heavy cream and just cook until thoroughly heated.  Stir in the sausage and the kale,  let all heat through and serve.

*Johnsonville mild Italian brats work well.