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Leek Potato Charred Poblano Soup

Hello, hello! We are back in the saddle and hope you had a fantastic Holidays and a fresh start to 2017. We have been on a rollercoaster of change and highly focused on our book. Besides some adversities with Miss. Mildred (our stove), we are working on her retirement and the stove transition to make it happen. We are extremely grateful for all the great people who have supported us during this time, whether if it has been a word of encouragement, an e-mail, a phone call, or a donation funding for the new stove to come. To all of you, THANK YOU so much! On the other hand, It is taking a little longer than we expected, with permits and responses, but as soon we have the stove we will shout it out loud and proud!, and of course we will send you a photo.

In the meantime, dealing with our bi-polar weather and stove, soups have been my ultimate effort to save our dinners. One coil burner and a quick prep and 20-25 minutes in the kitchen, can yield the coziest, warmest, and most rewarding bowl of goodness to your table on any given dinner night. This classic velvety soup of leeks, potatoes, and cream has the flavor force of 1,000 horses. It always amazes me how so few ingredients treated with care can yield some of the best soups. Despite the classic version of this soup being one of my favorites, I’m giving this classic velvety soup a rustic and hearty twist. I find this soup much more comforting when its not blended all the way. So I reserved some sautéed leeks, and when it comes the time to pure, I used my immersion blender just a few times, enough to give the desired creaminess from the classic version, and leaving about half of the potato bites. These slight changes give great texture and hearty body to the soup. My irreverence, the addition of charred poblanos, I think is the best thing that could happen to this soup

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Leek+Potato+ Goat Cheese Tarte Tatin

Leek-potato-goat-cheese-Tarte-tatin~Yes,-more-please!
What is a Tarte tatin anyway?.. Basically its an upside down pie. Why would you want to make an upside down pie?..In a word, caramelization. It’s not only the easiest pie-tart you will make, it’s also one of the tastiest. Leeks, green onions, and potatoes are in season. Inspired by the classic of classics Vichyssoise soup, I gave my little spin using the same ingredients I transformed them in to a leek and potato tarte tine that it tastes equally delicious warm or at room temperature.

I used a mix of whole wheat and white flour, to give the crust a nutty flavor and added some thyme, to flavor the crust. Super easy to prepare. The flavors of the leeks, and potatoes shine together,the leeks mellow out the onion flavor and became buttery complementing the potatoes. the little addition of honey adds a little sweet note, fresh cracked pepper , salt and butter is all this tart needs.
Top it all off with the king of fresh cheeses: goat cheese and a little drizzle of extra virgin olive oil.

I made it for dinner with a great green salad and orange slices on the side… The next day we had leftovers for breakfast with a sunny side up egg on the side… Choose your weapon, this is a killer recipe..enjoy!

Leek-Tarte-tatin_ingredients

Leek+Potato+ Goat Cheese Tarte Tatin

Makes 1- 10” round tarte tine

3-4 Leeks upon diameter and length.
4- 6 Small red potatoes or yellow wax potatoes thinly sliced.
1 tablespoon honey
1 glug extra virgin olive oil
4 tablespoons butter
Salt + Pepper to taste

1 dough recipe follow  below

Garnish with:

Liberally amounts of Goat Cheese (until you yodel-adle-eedle-idle-odle!)
Drizzle of extra virgin olive oil
Fresh Thyme
Adjust Salt and Pepper

Preparation Method:

How to wash your Leeks, a leeky matter…

Leek-Tarte-tartin_how-to-wash-them

Leeks are bulbs like onions, the part we are eating is the bulb that is under the soil and believe it on not, this is the cleanest. The part of the plant that sprouts out of the soil that’s were the trouble is. That’s where all the sand sneaks in and there is nothing worse than when you are eating a leek, than to crunch those little particles of sand. Until I understood the anatomy of this vegetable, I couldn’t make sense of how to clean it.
Infinite inner layers, like an onion in a tube form is where the sand goes. Depending on how are you cut them there are different washing methods.
In this case, I removed almost all the green leafy part. As my friend Arin said, “Don’t get greedy!’ The greener parts look pretty but they tend to be more fibrous. Leave those parts to make vegetable stock. Slice in 1”-2” rounds removing the tops.(see picture below)
The parts that are closer to the leafy greens are the ones that needed the most care and to wash the rest are fine. I just submerge the greenest slices and press a little under the running water. I slice them and place them in paper towels that absorb the extra water. Once this procedure is out of your way the fun part begins. Preparing the dough!

For the Dough:

Makes 1- 10″ round  crust

¾ cup unbleached all purpose flour
¾ cup whole wheat flour
2-3 thyme sprigs
½ teaspoon salt
1 stick = 4 oz unsalted butter, cold and cut into small squares.
4 to 6 tablespoons iced water

How to make the crust:

Measure all your ingredients, and place all the dry ingredients in a bowl and mix. Place bowl in the freezer. Meantime cut your cold butter, and iced water ready to measure. Remove the bowl of dry ingredients from freezer and add the butter. Add the thyme. With a pastry Blender incorporate the butter and flour until the mixture resembles to a coarse meal, and the butter pieces are small like the size of a pea. Slowly add the cold water and carefully with your hands form a dough that just holds together. Do not over work the dough. Once that the dough barely holds together cut a piece of plastic wrap and place your dough. Wrap it and shape it into a disk.
Refrigerate for at least 1 hour or 15-20 minutes on the freezer. If you plan ahead you can make the dough the night before.

Leek-Tarte-tartin_making-the-dough

Assembling the tart:

1. In a 9-10” skillet with rounded edges, melt 4 tablespoons of butter, add a glug of extra virgin olive oil, drizzle the honey, sprinkle the sea salt and freshly ground pepper.
2. Place an even and tight layer of leeks, and top this with a layer of the thinly slices of potato.
Sprinkle some salt and pepper.

Leek,-potatoe-goatcheese-Assambling-tarte-tartin
3. Once your dough is chilled, roll it out into a 10” circle 1/4” inch thick.

Leek,-potatoe-goatcheese-roll-the-dough
4. Cover the inside of the skillet with the dough, and tuck the edges.(see picture)
5. With a small pairing knife make 4 incisions. Bake at 425F/ 220C for about 25-30 minutes on the first 1/3 of the oven rack. until the top is golden brown.

Leek-tarte-tartin_how-to-place-the-dough
6. Remove from the oven, and cool the tarte tine for about 10-15 minutes.
7. With the help of a round plater, cover the skillet and wrap it with a kitchen towel. Flip.
Flip it with conviction, As Julia Childs said! (you can try to make the voice, some times this works best…)

Leek-Tarte-tatin_how-to-flip!

Leek-potato-goat-cheese-Tarte-tatin_Yes,-more-please!

Leek-potato-goat-cheese-Tarte-tatin_slice,-ready-to-eat

The leeks should be perfectly cooked, but not mushy, they hold their shape, they have this beautiful yellowish green color, the butter has done it’s magic. It should glisten…
Sprinkle some kosher salt, pepper, drizzle some extra virgin olive oil, and fresh thyme.

Enjoy!

Leek-potato-goat-cheese-Tarte-tatin_slice-Yes,-more-please!

 

 

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