Potato Leak Soup, Swedish Meatballs and Hot-Chocolate Cookies

Today, we have a very simple and delicious Potato Leak soup, some Swedish meatballs that are just fantastic, and a cookie recipe with a bit of a kick!

First up, we have Potato Leak soup.  Now, the main things you need to make the soup are, not surprisingly, potatoes and leaks.  Depending how much soup you want, use about a 1:1 ratio of potatoes to leaks, and remember that only the white and light-green tender parts of the leak should be used (make sure to thoroughly clean the leak, I recommend halving it lengthwise and flipping through the layers under the faucet.  Crunchies are no fun).  Roughly cube the potatoes, and boil them along with the lightly sauted leaks in just enough water to cover them for about 30 minutes, or until tender.  At this point you can add pretty much whatever you want (or nothing) to change the flavor, but at minimum some salt and pepper.  I also added a couple strips of bacon, milk, oregano, basil and thyme.  Blend either with an immersion blender or standard blender, and enjoy!  Quick, easy and filling.

via http://www.thekitchn.com/thekitchn/soup/the-perfection-of-simplicity-potato-leek-soup-076790

Next up we have a more involved recipe for Swedish meatballs.  One side of my family has a large Norwegian influence, and I remember having these at family gatherings, so they sold a special place in my heart.  Also, one of the main flavors is Cardamom, which also is in many things from my childhood.  To make the balls, combine 1 large grated (on a cheese grater) and sauteed onion with 5 slices of bread that have been well soaked in 3/4C milk and pulverized/shredded/broken into small pieces, 2 eggs, some combination of 2.5lb ground beef/pork, 2t salt, 1t nutmeg, 1t cardamom and 2t pepper until well mixed.  Make into smallish balls and set aside while you make them all.  Then, working in batches in a largeish saute pan, brown them on all sides in butter, starting out with 6T and adding more as needed on medium heat, so as to not burn the butter.  Once all the balls are browned and you've added whatever butter is necessary to top it off, add 1/3 cup flour and stir constantly until it's reached a coffee with cream color (make a roux).  Once it has reached an appropriate color, add 1 quart hot beef stock slowly.  The roux will stiffen and sputter when you first add stock, but will settle down (see pictures).  Add the meatballs to the pan in batches and let simmer for about 10 minutes covered to finish cooking them, and serve.  They melt in your mouth with delicious flavors; I recommend eating with toothpicks.
via http://simplyrecipes.com/recipes/swedish_meatballs/

The meatballs after sauteing and before boiling

The sauce right after adding some stock - note the apparent chunkiness

...that dissolves into a creamy sauce

...with a tasty end product

Finally, we have some intensely chocolate cookies that have a bit of a kick.  To make the batter, combine  2 1/4C flour, 1/2+Cocoa powder, 2t cream of tarter, 1t baking soda, 1/2t salt, 2 sticks melted butter, 1 1/2C sugar, 2 eggs, 2t cinnamon and 1/2t chili powder.  Make into small balls, roll in a mixture of 1/4C sugar and 1/2t chili powder, then bake at 400 for about 10 minutes.  This is a different take on the chocolate cookie, and I am a huge fan of it.
via http://www.marthastewart.com/recipe/mexican-hot-chocolate-cookies

Brandy Snaps, Brunch Bread, Chocolate Bean Bread and Meatballs

Today we've got a fancy cookie, a bacon, tomato and cheese bread, a delicious chocolate cake/bread that has garbanzo beans instead of flour and meatballs.

To start off, we have Brandy Snap cookies, which are sugar shells filled with a brandy-infused whipped cream.  To make, combine 1 stick butter, 1/2C molasses, 1/4C sugar and 1/4C brown sugar in over medium heat (I used a cast-iron pan) stirring constantly until melted and combined, then allow to bubble for a minute or two, then turn off the heat.  Stir in 3/4C flour, 1/4t ground ginger, 1/8t salt and 1T+ brandy until just combined.
Drop about 1T dollops onto a Silpat (silicone baking sheet) to bake in a 325 degree oven.  I could only fit 6 cookies onto a half-sheet (13x18) pan, as they spread out a LOT, so dollop carefully.  Bake for ~15 minutes or until done (it took a couple tries for me to get the timing right; if you under-bake them, they end up soft and don't hold their shape, so can't be filled effectively), take out of the oven and let sit for about 2 minutes, then mold over the handle of a whisk or other small-ish round implement (I used a thin French rolling pin).  If you baked them correctly, they should harden quite quickly to a hard brittle sugar tube.  I tried putting them on a cooling rack for a minute or so before molding it, but they ended up cooling too quickly.  Putting them back onto the hot pan will re-soften them.  Make the cooked shortly before they are to be eaten and keep in a dry place, as you would any molded sugar.
To make the filling, blend 2C whipping cream, 1-2oz brandy and 1/3C sugar until it forms stiff peaks.  Fill the cookies with a pastry bag or zip-lock with the corner cut off very shortly before eating, and enjoy!  I estimate that you have at most 2 hours after filling before the cookies start dissolving, so unless you have a spoon handy, make shortly before eating.  Also, make sure that they aren't on any liquid (like melted whip cream), or the bottoms will disappear.  Incredibly delicious, not overly decadent, and fantastic looking.  Via http://thepioneerwoman.com/cooking/2010/11/brandy-snaps/


Next up is a bread that's filled with bacon, cheese and tomatoey goodness!  To start off, make at least 6 strips of bacon and crumble well.  Then, combine 3C flour, 1T sugar, 1C water and 2 1/4T proofed yeast and kneed until smooth.  Add in 1T of reserved bacon grease, the bacon, 2T tomato paste, 2+ oz grated Monterrey Jack cheese and 1/2t salt and kneed until well combined.  Let rise for about an hour, or until doubled.  Bake at 350 for about 45 minutes, and you end up with a delicious and soft bread that's great on it's own, or as part of a dish (try removing some of the middle of a buttered slice and cooking it in a skillet with an egg in the void).  Also, to make a more tender crust, spray the oven with a water sprayer well a few times while cooking to maintain high humidity in the oven.  Via http://www.seriouseats.com/recipes/2011/01/bread-baking-tomato-cheese-and-bacon-bread.html














This is an extremely fudgy and chocolaty cake that's made with garbanzo beans, so you can pretend that it's good for you!  To make, combine 1 15oz can Garbanzos (drained and rinsed), 3 eggs and 1t vanilla in a food processor for about a minute.  Add in 5+oz melted chocolate chips, 1/2C sugar, 1/2t baking powder, 1/2t salt, 1t melted butter and 2T cocoa powder, and blend for an additional minute or so, until well blended and with a pudding-like consistency.  Bake at 350 for about an hour, or until a knife comes out clean.  The result is a really fudgey, decadent cake that is high in protein and not too bad for you (and you can't taste the beans at all). Via http://www.seriouseats.com/2011/01/chocolate-and-chickpeas-garbonzo-beans-cake-healthier-baking.html

Finally, a quick note on meatballs.  Our office had a competition a couple months ago, so I tried my hand (for the first time) making meatballs, and I think they turned out absolutely delicious.  I decided against going with just one recipe, so I just mixed together things that looked good.  For the balls themselves, I used unmeasured amounts of ground beef, seasoned breadcrumbs, caramelized onion, garlic, egg, Worcestershire sauce, mustard, Romano cheese, parsley, toasted onion powder, ranch dressing seasoning, apple cider vinegar and olive oil.  These were balled and browned in a pan, then glazed and baked.  For the glaze, I combined and reduced brown sugar, flour, apple cider vinegar, Worcestershire sauce, soy sauce, raspberry jam and white wine.  They turned out really tasty, and took second in the office (to someone whose wife is a professional chef).  The picture is exceedingly unflattering, but the taste is what matters!