For years I've been telling people I hate to cook. Bake? Okay. Cook? No.
Well, that's not entirely true. For the past year or so, I've done a LOT of cooking. Most of it deals with soups, and make-ahead meals. But cook AT suppertime? No. Not. At. All. I don't like being rushed. That's kind of why Mr. L took over the cooking. He's not impatient like I am, and he doesn't mind being out in the kitchen cooking. (He makes the BEST meatloaf. I put his recipe in one of my Booktown Books and many readers have told me that's now the only way they make it.)
But, as I discovered last week, it turns out if I'm not rushed (like when baking), I actually enjoy the process of cooking a meal. I like assembling the ingredients. I like the measuring. I like the stirring. I like the tasting. If I've got an audiobook going on the kitchen CD player, I don't even mind cleaning up, either.
Bookplate Special.) My brother and I go to the Rochester Public Market a lot and that's where I get my leeks. The recipe is easy.
2 tablespoons butter
2 cloves diced garlic
2 good sized potatoes (or about 1 pound)
2 good-sized leeks (or about 1 pound)
4 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup milk or light cream
Clean and chop white part of the leeks (I also toss in part of the green--for color). Melt the butter in a large saucepan and add the chopped leeks and garlic. Saute them over a low to medium heat until the leeks are soft (about ten minutes). Stir frequently; do not brown.
Add all the remaining ingredients to the pan except the milk/cream. Bring the soup to the boil and then let it simmer for 15-20 minutes.
If you prefer a smooth soup, mash the potatoes in the pan, or puree in a blender (I use an immersion mixer). Just before serving, pour the milk/cream into the soup; stir well and heat through. Serve with crusty bread and it's a meal!
I love my big Pyrex measuring cup. It makes it easy to take soup down the road to my Mom.
What are some of the dishes YOU like to make?