Vampires Need Not Apply

Today was Day 2 of a conference. Very informative, but boy, oh boy, is it hard for me to sit in a room for 8 hours at a time. I definitely needed a little cooking therapy by the time I got home.

Yesterday, the mailman brought me the March/April edition of Cook's Illustrated, which had an amazing-looking Garlic-Potato Soup. As you might guess, it had was a little different from most potato soups, as it had garlic, and lots of it. It even had garlic three different ways--minced and sauteed, whole heads simmered into the soup until the garlic slipped from the skins, and sliced garlic sauteed in olive oil to make crispy chips (which, by the way, is my new favorite snack).

This was a little time-consuming, but really low maintenance. After sauteing a chopped leek and the minced garlic, chicken broth, spices, and two entire garlic bulbs are added to the pot and left to simmer for 40 minutes. That's plenty of time to chop the two kinds of potatoes (russets for their thickening quality and Red Bliss for their ability to hold shape) and the herbs. Once the potatoes are added to the pot, dinner is only 20 minutes away. An immersion blender allows total control over the final consistency--anywhere from smooth to chunky, as you wish.

Also on tonight's menu was a Lemon Pound Cake with Lemon Vanilla Glaze from Stonewall Kitchen Favorites. This was described as a cake for those who "can't bake." The cake was really good, but none of us were crazy about the glaze. It was tart-too tart even for us. It was almost bitter, which would make me think I got pith from the lemon when I zested it. My Microplane has never failed me, though, so I don't think that's it. It could be that I didn't measure the zest and just got too much. I think it's worth a do-over when I'm paying more attention to what I'm doing. In the meantime, I know we're sleeping safe from vampires.

Hearty Garlic-Potato Soup

Copyright Cook's Illustrated, March/April 2007

3 tablespoons unsalted butter
1 medium leek , white and light green parts halved lengthwise, washed, and chopped small (about 1 cup)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
2 heads garlic , rinsed, papery skins removed and top third of heads cut off and discarded
6 - 7 cups low-sodium chicken broth (start with 6 cups and use extra cup to thin soup, if needed)
2 bay leaves
Table salt
1 1/2 pounds russet potatoes , peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1 pound Red Bliss potatoes (unpeeled), cut into 1/2-inch cubes (about 3 cups)
1/2 cup heavy cream
1 1/2 teaspoons minced fresh thyme leaves
Ground black pepper
1/4 cup minced fresh chives

Garlic Chips
3 tablespoons olive oil
6 medium cloves garlic , sliced thin lengthwise
Table salt

1. Melt butter in Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add garlic heads, broth, bay leaves, and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, 15 to 20 minutes.

2. Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins. Using fork, mash garlic to smooth paste in bowl.

3. Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup; add remaining garlic paste if desired. Using immersion blender, process soup until creamy, with some potato chunks remaining. Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth. (Process more potatoes for thicker consistency.) Return puree to pot and stir to combine, adjusting consistency with more broth if necessary. Season with salt and pepper and serve, sprinkling each portion with chives and garlic chips.

For Garlic Chips

Heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.

French Lentil and Vegetable Soup

Copyright: Ina Garten

16 ounces lentils -- Small French green lentils are preferred over the larger brown ones.

boiling water

1 tablespoon olive oil

3 large onions -- chopped

3 cloves garlic -- minced

2 large leeks -- white and tender green parts only, chopped

2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon chopped fresh thyme

1 teaspoon ground cumin

8 whole celery ribs -- chopped

6 medium carrots -- diced into 1/2" pieces

3 quarts chicken broth

1/4 cup tomato paste

2 tablespoons dry red wine -- or red wine vinegar

In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.

Meanwhile, heat the olive oil in a large pot (at least 5 quart size). Add onions, garlic, leeks, salt, pepper, thyme, and cumin. Cook over medium heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.Add the carrots and celery and cook until they begin to soften, about 10 minutes. Add the chicken stock, lentils, and tomato paste to the pot. Increase the heat to high, cover, and bring to a boil. Once boiling, uncover, reduce heat to medium-low and simmer, stirring occasionally, until the lentils are very tender (about 1 hour).

Stir in red wine and season with salt and pepper to taste. Serve with a drizzle of olive oil if desired, and a sprinkling of grated Parmesan.