Potato Leek Soup

INGREDIENTS

• 1 large or 2 small leeks, about 1 pound
• 2 tablespoons butter
• 2 strips bacon, chopped
• 1/2 cup dry white wine
• 5 cups chicken stock
• 2 bay leaves
• 1/2 tsp. ground black pepper
• 1/2 tsp. white pepper
• 1 1/2 tsp. salt
• 2 tsp. fresh thyme
• 1 to 1 1/4 pounds russet potatoes, diced
• 1/2 to 3/4 cup creme fraiche or heavy cream
• 2 tablespoons snipped chives

PREPARATION

1. Trim the green portions of the leek, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
2. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. 
3. Add the chopped leeks and cook until wilted, about 5 minutes. 
4. Add the wine and bring to a boil. 
5. Add the black pepper, thyme, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
6.  Puree the soup in a food processor or with an immersion blender directly in the pot. 
7. Stir in the creme fraiche/heavy creme and adjust the seasoning, if necessary. 
8. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Adapted from Recipe courtesy Emeril Lagasse, 2003 http://www.foodnetwork.com/recipes/emeril-lagasse/potato-and-leek-soup-recipe2/index.html

Back Burner Sunday Chili

Adam Grossman’s Sunday Chili
Cook time: 3 hours on stove

Prep Time: 1 Hour
Ingredients

Base

• 2 oz. vegetable oil
• 1 large yellow onion (diced)
• 3 cloves garlic (minced)
• 1 lb ground turkey (1 inch chunks – optional)
• 3 bell peppers – yellow, red, green (strips)
• 26.5 oz. canned crushed tomatoes (or 5 vine ripe tomatoes diced)
• 16 oz. red kidney beans
• 12 oz. black beans
• 12 oz. Cannelloni beans
• 2 carrots (optional)
• 2 potatoes (optional)

• 2 Serrano chilies (diced, optional)
• 5 green chilies (diced, optional)

Seasoning 

• 1/2 cup Jim Beam bourbon
• 1/4 cup brown sugar
• 1 beef bullion cubes
• 2 Tbs. chili powder
• 1 Tbs. chipotle powder
• 1 Tbs. cumin
• 2 california bay leaves
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika 
• 1/4 tsp. all spice
• 1 tsp. Ketchup

Garnishs

• sour cream
• cheddar cheese
• cilantro

Cooking:

1. In a large pot, saute onions and garlic in oil over medium-high heat until translucent (5 min.)
2. Brown ground turkey for about (5-7 min.)
3. Add bourbon and brown sugar, and allow the alcohol burn off (5-7 min.)
4. Reduce heat to medium and add all peppers and cook until they begin to sweat (7-10 min.)
5. Stir in all seasoning except for ketchup
6. Stir in all tomatoes 
7. Drain and wash canned beans and add them to the pot
8. Cover and simmer on medium-low stirring occasionally to keep bottom from burning (~90 min.)
9. Add potatoes, carrots and ketchup and continue simmering (~75 min.)
10. Serve with cheese, sour cream and/or cilantro (and beer)