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.
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
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