Posted by: thepinetree on 02/24/2014 09:32 AM
Updated by: thepinetree on 02/24/2014 09:32 AM
Expires: 01/01/2019 12:00 AM
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(Elémentaire TV) Episode 18: R - Render [Potato Leek Soup & Beer Cheese Bread]
Angels Camp, CA...In this episode of Elémentaire TV, David makes a fabulous potato leek soup and Jenny makes some great beer cheese bread as a side... Elémentaire is the creation of two professional cooks dedicated to helping take the mystery out of making delicious meals from scratch. Our goal is to educate through the use of culinary terms and techniques and also inspire, through the use of the freshest seasonal ingredients, all who watch to make their own meals to enjoy at home.
R - Render
to turn a solid [fat] into a liquid using low heat
Beer Cheese Bread
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Ingredients:
3 cups self-rising flour
1 can beer
1 tbsp sugar
½ cup grated cheddar cheese
Technique:
Grease a bread pan. Combine the above ingredients into a large bowl. Spread the batter in the pan and bake in a preheated oven at 350 degrees for 45 minutes. Turn the loaf out on a rack and allow to cool.
NOTE: If you do not have self-rising flour place 3 cups all purpose flour, 3 ¾ teaspoons baking powder and 2 ¼ teaspoons salt in a bowl and combine.
Potato Leek Soup
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Ingredients:
3 tbs unsalted butter
3 leeks, washed very well & thinly sliced
3 large yukon gold potatoes, peeled & sliced in half lengthwise
3 cups chicken broth
1 cup heavy cream
pinch of salt and black pepper
Technique:
In a large saucepan over medium heat, gently saute the leeks until soft. Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom. Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve. For a smoother soup you can puree before serving.
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