Autumn Sunday in the Kitchen
Posted
Sun, 10/02/05
I spent several hours in the kitchen today, preparing Potato & Leek Soup along with homemade baguette bread. The cooking warmth was welcome as we're experiencing definite autumn weather, and the end results were worth it.
There are many variations of potato and leek soup. As usual, I improvised my own:
Potato & Leek Soup
2 medium leeks
After cleaning and snipping, thinly slice the leeks and place in a large soup pot with butter. Cook until leeks are soft but not browned. Clean and cube potatoes, leaving skin on. Clean and slice the mushrooms and squash. Add potatoes, mushrooms and squash to soup pot with leeks. Stir in two cans of vegetable broth; add salt and black pepper to taste.
Clean chicken breasts; slice into bite-sized pieces. Add to a small saucepan with one can of chicken broth; boil gently over medium heat until chicken is tender and no longer pink. Add chicken with broth to soup pot. Bring the soup to a boil, and then reduce heat to simmer. Cook for twenty minutes, stirring occasionally, or until potatoes are tender. Remove soup from heat. Warm one pint of whipping cream (twenty seconds in microwave), and stir into soup. Add parsley and more black pepper if desired. Serve at once with warm slices of baguette bread.
I'm not much of a baker to begin with, but since my house was so cold most of the day the baguette bread dough had a struggle rising properly. I warmed the raw dough in the oven at 175-degrees F for about fifteen minutes, which seemed to do the trick.
Baguette Bread
In a large bowl, dissolve yeast in warm water; allow to stand for about five minutes. Spoon flour into measuring cups; level with a knife. Add 2-3/4 cups flour to yeast mixture; stir until a soft dough forms. Cover and allow to stand for about fifteen minutes. Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until salt is incorporated and dough is smooth and elastic, about six minutes. Add enough remaining flour, one tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in large bowl coated with cooking spray, turning to coat top. Cover and allow to rise in a warm place for about forty minutes or until doubled in size. Gently press two fingers into dough; if an indentation remains the dough has risen enough. Punch dough down; cover and allow to rest for about five minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion on a floured surface into 12-inch rope, slightly tapered at the ends. Place ropes on large baking sheet; sprinkle with cornmeal. Lightly coat dough with cooking spray and cover; allow to rise for about twenty minutes or until doubled in size.
Preheat oven to 450-degrees F. Uncover dough; cut three (1/4-inch-deep) diagonal slits across top of each loaf. Bake at for twenty minutes or until browned on bottom and loaves sound hollow when tapped.
The soup and bread was most welcome on this chilly autumn day.
Tags: Bread & Cookies;
New Recipes;
Potatoes; Poultry;
Soups & Stews
Send
Comment >
