Potato Leek Soup with Creme Fraiche

Another cold, rainy, gray day. A snow storm is brewing and headed this way. Fingers crossed for snow, and lots of it. It's a good day for a fire in the grate and something warm and soothing for dinner. Potato leek soup it will be.

Four potatoes, scrubbed (russet or yukon gold)

Four leeks, carefully rinsed

Water to cover the potatoes

a smidge of nutmeg

salt and pepper

Creme fraiche (recipe below)

fresh chervil (or tarragon and parsley)

Cut the potatoes into chunks, slice the leeks into rounds, place in pot.

Cover with water.

Bring to a boil.

Cover and simmer.

Add nutmeg and salt and pepper

When potatoes and leeks are tender, puree soup.

Serve with creme fraiche and herbs.

Creme fraiche:

Two cups heavy cream

Two tablespoons buttermilk

Place in a container with a lid and shake.

Find a warm place to leave it overnight or until it thickens.

Enjoy!

Pasta with Ham, Peas and Cream

When I was a student in Paris, many years ago, I developed an appreciation for simple whole, fresh. local, scrumptious food. The flavor of a fresh egg and good butter. The sweet simplicity of a plate of pasta with creme fraiche and emmentaler. Eggs cooked in butter. Fresh greens, a crisp radish with butter. A boiled egg with mayonnaise. Potato pie with a garlicky vinaigrette on the salad. A baguette fresh from the boulangerie.

Over the years that have passed since those days of sublime subsistence on a student budget, the quality of food available in the US has vastly improved. Small farms are blossoming. I am fortunate to live in a place where much of our food, especially, milk, cheese, eggs, ham, beef and vegetables come from right down the road and is organic.

When the days are cold and long, my body wants something substantial and sumptuous and scrumptious to eat. On those days when I find myself alone at dinner time in winter, I make this pasta with ham and peas:

The sauce can be made while the pasta is cooking. I like to use bow ties or spaghetti for this.

nob of butter ~ unsalted

drizzle of olive oil

garlic, 3 or 4 cloves

onion, 1 medium

thyme

black forest ham, a few thin slices chopped up

peas ( I use frozen unless it's spring)

mushrooms (optional)

cream

Parmesan cheese (also good with Emmentaler)

Warm the saute pan, drizzle the olive oil, add butter. When butter is slightly bubbling, add garlic and onions. Saute. Add thyme. Add mushrooms. Saute. Add ham. Add peas. Add cream. When it's warm, serve over pasta and add Parmesan (or Emmentaler) cheese.

Goes well with a plate of fresh greens. And a glass of wine.

Enjoy!