Posted in Recipes

Leek and Potato Soup

Leek and Potato Soup

This is one of my favorite soups in the world. It’s the easiest to make and very inexpensive. There are 3 basic ingredients: leeks, potatoes and broth (chicken or vegetable).

Leek and Potato Soup

  • 2 tablespoons of butter
  • 6 medium sized leeks or 3 very large leeks (use the light green to white parts only), chopped in rings
  • 2 large potatoes or 3 medium sized potatoes, chopped into small cubes
  • 7 cups of chicken or vegetable broth
  • 1/4 cup milk or light cream (optional)
  • salt and pepper to taste

(1) Chop the leeks in small thin round circles from the bottom to the light green part. Discard the tops. Set aside.

(2) Chop the potatoes in small cubes. Set aside.

(3) Heat 2 tablespoons of butter in a large soup pan. Toss in the chopped leeks and let them cook for 20 minutes under medium-low heat.

(4) Toss in the chopped potatoes and stir well.

(5) Add 7 cups of broth (chicken or vegetable), bring to a boil and simmer for 30 minutes.

(6) After 30 minutes, check to see if the potatoes are very soft. If they are, start mashing them either with a fork or a potato masher. This will make the soup more creamy.

(7) You can add 1/4 cup of milk or light cream to the soup to make it more creamy, but it’s actually not necessary. Add salt and pepper to taste. I like this soup with lots of freshly ground black pepper.

Posted in Recipes

Five-Hour Bolognese Sauce

Spaghetti Bolognese

I have made this 5-hour bolognese sauce many times. It’s perfect for cold evenings or for dinner companions who have a robust appetite.The reason I’m posting this online is my dinner guests always ask for the recipe and I’m tired of printing it out. Now, I can just point them to this article.

5-HOUR BOLOGNESE SAUCE

(4-6 people)

• 1 lb (0.5 kg) of ground meat: 1/2 lb (0.25 kg) ground beef + 1/2 lb (0.25 kg) ground veal
• 1/2 tablespoon of kosher salt
• 2 tablespoons olive oil
• 1/3 cup butter
• 1 cup yellow chopped onion cut up in small dice (usually a medium sized onion is 1 cup)
• freshly ground pepper to taste
• 1 cup chopped carrots, in small dice
• 1 cup chopped celery, in small dice
• 1 ½ cups whole milk (do not use reduced fat milk)
• ¼ teaspoon nutmeg (optional)
• 1 ½ cups dry white wine
• 2 cups chopped canned tomatoes with juice (best one to use is the Pomi brand chopped tomatoes from Italy: it comes in a small carton – use the entire carton even if it slightly exceeds 2 cups)
• Freshly grated Parmigiano-Reggiano cheese (use only real Parmigiano-Reggiano, not the fake stuff often called “Parmesan” or “Grana Padano”)

(1) Rub the salt into the ground meat preferably 24 hours ahead of time, but you can also do this right before cooking.

(2) In a large heavy saucepan, melt the butter and oil over medium-low heat. When the butter has melted, add the chopped onion and a good pinch of salt and pepper. Saute the onion for 10 mins.

(3) Add the chopped carrots and celery, mix well with the onions. Cook for another 10 mins.

(4) Add the ground meat and stir to coat with the oil/butter/vegetable mixture. Cook until most of the pink is gone, about 5 min. Break up large clumps of meat.

(5) Add milk. Reduce the heat so that it’s not boiling. Simmer for 1 hour, stirring every 15 minutes. Add nutmeg (optional).

(6) Add wine and simmer (as you did with the milk) for another 1 hour, stirring every 15 minutes. Make sure the heat is turned down low enough so this mixture is not over-boiling. It should be simmering.

(7) Carefully add the tomatoes, stirring them into the sauce. Reduce the heat to as low as you can go. Cook for 3 hours. Stir occasionally to make sure nothing sticks to the bottom. Make sure the sauce is not boiling too much. It should be only simmering.

(8) Serve the sauce over pasta (fresh pasta is best). Add grated Parmigiano-Reggiano cheese.

Note: If your butcher has run out of veal, you can simply use more beef or substitute the veal with pork.

Share

Posted in Recipes

How to make pizza napolitana

How to make real pizza napoletana

pizza napoletana

 


Posted in Cuisine, Recipes

Cookshow: online videos that show you how to cook

Ever wonder how to make a daube à la niçoise? Go to Cookshow, a website set up by two French entrepreneurs, for people who want to post instructional videos on how to make various dishes. Like YouTube, you can recommend videos, rate them, and organize them.

[via Techcrunch]

Posted in Recipes, Restaurant reviews, Travel

Israel travel notes: delicious mediterranean food

I just returned from a one-week trip to Israel (March 16-23, 2007) where I attended Kinnernet 2007. I also spoke at The Marker’s annual tech event and at a Digital Policy symposium in Jerusalem. Apart from the lovely beach weather, one of the things I appreciated most about this trip was the food. They serve fresh delicious salads morning, noon and night: cucumbers in yogurt dressing, tomatoes and bulgur with coriander and mint, beets with cumin and salt, etc. There’s fresh ripe fruit everywhere.

shakshuka.jpgOne of my favorite dishes is shakshuka which people eat for breakfast, although breakfast in Tel Aviv is served till 13:00 to accommodate people who partied till the wee hours of the morning. Here’s a photo of my shakshuka breakfast at Badulina, located on the Tel-Aviv Port. Shakshuka is an egg dish: the eggs are on top of a mixture of onions, green and red peppers, all cooked in tomato sauce with chunks of tomatoes, lots of coriander.

I made shakshuka at home and my version turned to be very close to what I had at Badulina. Chop into cubes: one large onion (or two small ones), a lot of very ripe tomatoes (or use 2 small cans of chopped tomatoes with their juice), 2 sweet red peppers. Put all the ingredients in a pot together with lots of ground cumin and simmer over low heat for 30 minutes. Throw in a lot of coriander and simmer for another 10 minutes. When you are ready to serve, put some of the mixture in a small frying pan, crack two eggs over it and cook some more till the eggs are slighly firm. Alternatively, you can put the mixture with the eggs in an oven and cook it in there. Put the frying pan or oven dish on the table and eat out of it — serve with bread.

Badulina
2 Yordey Hasira Street
Tel-Aviv Port
03-5449449