Soup Days Ahead

 Fall is happening, cooler days and chilly nights, crisp leaves falling, and soup time! With these uncertain times it can be unsettling going into fall and winter in this pandemic. Soup can be a comfort food. It has been said "Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite." (from the Auguste Escoffier School of Culinary Arts). I agree, soup can be calming, and it is an easy meal to fix - that's calming for the cook! 

We had this Potato Leek Soup to use leeks from our CSA bundle and paired it with ham and cheese sliders (a favorite recipe from the January 29, 2019 post) on a cool day. The cattle crew thought it 'hit the spot'. 

Potato Leek Soup        

 

3 large leeks (about 3 cups, chopped)

2 tablespoons butter

4 cups chicken broth

2 pounds potatoes, peeled, diced into 1/2-inch pieces

1 teaspoon sea salt, less or more to taste

Pinch of dried marjoram

1-2 sprigs fresh thyme or ½ teaspoon dried thyme

1 bay leaf

¼ cup chopped fresh parsley

Sprinkle of Tabasco sauce or other red chili sauce

White or black pepper to taste

 

Directions:

1.    Clean and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard. Slice the white and light green parts of the leeks crosswise into ¼ -inch thick slices. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a slotted spoon. 

2.    Cook leeks in butter to soften: Melt butter on medium heat in a 3-4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with butter. Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning. 

3.    Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through. 

4.    Puree the soup: Remove and discard the bay leaf and thyme spring. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all or it if you would like your soup to be smoother. 

5.    Season the soup: add the parsley, can cook a few more minutes. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste. 

(from Simply Recipes)

 

Is Maple the new Flavor?

Some references predict that Maple flavor will knock Pumpkin Spice out of top place for fall flavors! As much as we love pumpkin spice, maple is a favorite also. Several commercial companies have recently introduced maple flavored drinks, donuts, and other treats. More recipes with maple are showing up in the magazines and on-line. Maple pairs well with pecan and brings to mind fall with beautiful colored leaves.  I've tried a couple of these new recipes, and my family liked them.

So, are you ready for a maple flavored treat? This recipe for cinnamon rolls with maple frosting is a keeper for 2 reasons - the cinnamon roll recipe is quick, easy and light. The maple frosting is also easy and could be used on a variety of other baked products. Its a Chef Alli recipe, so I knew it would be good!

SPEEDY CINNAMON ROLLS WITH MAPLE FROSTING

Ingredients:

I cup water

1 cup milk

½ cup vegetable oil

½ cup granulated sugar

1 tsp. kosher salt

1 egg

6 – 6 ½ cups all-purpose flour

5 tsp. yeast (may use quick rise, if desired)

Filling:

½ cup unsalted butter, very soft

1-2 Tbs. cinnamon

⅔ cup granulated sugar

⅔ cup packed dark brown sugar

Maple Frosting:

1 lb. powdered sugar

pinch of salt

¼ cup strong coffee (or ¼ cup hot water combined with ½ tsp. expresso powder)

1 tsp. maple flavoring

3 Tbs. melted unsalted butter

1-2 Tbs. milk, added a little at a time

Directions:

1.     Combine milk, water, oil, sugar and salt in microwave safe bowl; heat for 1-2 minutes, until temperature is 120 – 130 degrees F.

2.     While liquids are heating, measure 3 cups of flour into bowl of mixer; add yeast and combine will with flour.

3.     Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 1 minutes, then add egg and beat an additional minute.

4.     Switch to dough hook, and add 3 cups of flour; knead dough for 2-3 minutes. Dough should be soft and pliable, slightly tacky to the touch, but not sticking to sides of bowl. If dough is still too sticky, add remaining ½ cup of flour, a little at a time, beating with the dough hook after each addition. (at this time, I find it helpful to turn it out to a floured surface for a small amount of hand kneading to get the final consistency for the dough)

5.     Allow dough to rest for 10 minutes. Punch dough down; then place into a lightly floured work surface. With a rolling pin, roll dough into a large rectangle, about 22”x18”. Spread softened butter over surface of dough, then sprinkle dough evenly with cinnamon, and both sugars. Using your palms, gently press the sugars into the dough a bit.

6.     Roll the dough from the long edge, gently tucking dough and the filling as you go. Adjust as you go to keep the dough even in circumference by gently stretching out the center. Using a sharp serrated knife or piece of dental floss, cut the roll in half. Mark cutting lines on each half,  keeping the marks as even as possible. Slice at the incisions and place onto a greased (or parchment covered) baking pan.

7.     Let rolls rise in a warm place for 25-30 minutes. Bake in preheated 350 degree oven for about 18-20 minutes, depending on size of rolls. Rolls will be done when the internal temperature (taken with a food thermometer) is 190-195 degrees.

8.     While rolls are baking, prepare frosting by combining all ingredients in a bowl until smooth. Let rolls cool for 10-15 minutes, then frost, letting the frosting spread over the warm roll.

Never too young to work with dough!

My son even brought me Maple candy from his
trip to Canada.