quarter potatoes, cook in boiling salted water. sweat onion, celery, carrot (this combination is called mirepoix ). garlic with butter. when they get tender add leeks (sliced small). add salt, pepper and any other desired herbs and spices to taste (i threw in two whole sprigs of rosemary). when potatoes are cooked, drain and add to pot of mirepoix and leeks. add chicken stock about three to four cups. lets that cook on medium heat for a couple of minutes, then begin to break apart the potatoes with a fork. add half pint of heavy cream and a couple table spoons of butter. puree with emulsion blender and add salt, pepper and possibly more chicken stock to get your personal desired texture and taste. if you don’t have an emulsion blender use your fork or a potato masher then wisk everything together.
take crusty white bread and cut into cubes. toss in salt, pepper, fresh chopped rosemary and 3 tables spoons of white truffle oil. bake in oven for eight to ten minutes at 400*.
top soup with croutons and a few drops of white truffle oil.
i’ve been trying time and time again to make irish soda bread and have it come out half as good as my mom’s. i kept asking her for more details on her execution of the bread, but she wouldn’t give me more then the recipe and some sappy bullshit that baking this bread was in my blood, and that if i looked to my heart it would come naturally.
well i tried once and it was undercooked. i tried again and the outside was too lumpy and crusty. the last time i tried was when i was making it for my boss for her birthday.
mixed my ingredients, and started to kneed my dough and out of no where i started to pull and push the dough in a way i never had. leaving behind whatever wouldn’t mix in and pushing more then pulling. once i had the dough shaped on the pan i took my knife and crossed the dough. it looked just like my moms.
depending on the oven, baking time can vary. the trick is when it looks done let it go a little longer then pull the bread out and knock on the bottom. if it sounds hollow then it’s done. my bread sounded hollow but i really didn’t wanna risk it being under cooked, especially since the most powerful chef in the south will be eating it.
decided to roll with it. wrapped the bread in a dishtowel, tied it up with ribbon i made from a clementine box and headed to work.
when chef heard i brought her bread she was so excited she decided she wanted to try it right then. so in the middle of service i came into the kitchen and all of the chefs were eating my brown soda bread. i was terrified. still not knowing how the bread came out i looked over to chef to see she was enjoying a piece of my perfectly prepared brown soda bread.
went to one of our sister restaurant the other day. first let me say it was absolutely amazing. for the first time kyle was able to experience what i go through when we go out to restaurants where he has all the connections.
after our already too long of a meal, the kitchen sent us a cheese and dessert course. the dessert was a lemon meringue tart with fennel ice cream.
at our restaurant we serve a meyer lemon cake with fennel ice cream. due to some rumors, the manager came to me and asked how the fennel ice cream was. i agreed with the rumors, it was too savory, too salty and not nearly as good as carla’s version.
a few moments later i saw the chef over in the pastry section tasting the ice cream and shaking his head. i was so embarrassed. we were the only ones left in the restaurant still eating, so it was more than obvious the comment came from me.
the next day at work my chef asked how our dinner was and also mentioned that she had heard something. i was terrified, thinking my criticism of the fennel ice cream had made it all the way back to the big boss. when i asked what she had heard she said she couldn’t repeat it loudly. my heart stopped.
she walked up to me and quietly told me that our server had gone back into the kitchen to report that ”damn that chick has huge tits”. thankfully someone quickly responded by telling him to not talk about me like that because i was one of the best servers at bacchanalia.
i told chef he was a good hire, obviously very observant. but that i was surprised he commented on my tits and not my lacy fishnets.