I hope you and yours had a marvelous Thanksgiving Day and weekend. Hope y’all are full-filled and stuffed with yummy, delicious food.
We are coming to a close on this year’s #thankfulchallenge. It’s always fun sharing the things I’m grateful in November. Here’s the complete list.
- Peaceful and tranquil lake.
- You Are My Glory, Chinese drama series.
- Hawai’i’s KIKU TV (was a channel that aired multi-cultural shows).
- “Untamed” by Glennon Doyle.
- The end of daylight savings time.
- Meditation apps.
- The Wizarding World of Harry Potter.
- Bubble gum.
- Good nutrition.
- Iryu: Team Medical Dragon series.
- Prayers and miracles.
- To All The Boys I Loved Before trilogy books and movies.
- The Marvel Cinematic Universe (MCU).
- Foodnista Soul’s supporters.
- Shows that showcase beautiful Hawai’i.
- SJO Wellness.
- Instrumental music.
- The forest.
- Peaceful sleep.
- CODA (Child of a Deaf Adult), an Apple TV+ original movie.
- Escoffier classmate friends.
This week’s featured dish
This week, we are highlighting a vichyssoise soup, which was simple to make. The soup was delicious hot and cold. The taste changes when drank hot compared to served cold. I prefer it cold. It was very refreshing and tasty.
- Pronounced (vee-chee-shawz).
- Invented in 1917.
- Named after a French town called Vichy.
- Cold soup made with leeks, potatoes, and heavy cream.
- Can be eaten hot as well.
- November 18th is National Vichyssoise Day
Vichyssoise recipe (yield: 4 servings):
- ½ lb leeks (white part only), sliced
- ½ lb russet potatoes, peeled
- ⅔ fl oz olive oil
- 1.5 pt chicken stock
- Salt, to taste
- White pepper, to taste
- Black pepper, to taste
- 5 fl oz heavy whipping cream
- Chopped chives, to taste
- Mixing bowls/cups for mise en place ingredients
- Food scale
- Chef knife
- Cutting board
- Vegetable peeler
- Bowl for potatoes to soak in water
- Pot (two)
- One for the soup
- Another for the ice bath
- Food mill (or an immersion blender, which is preferred)
- Sanitize kitchen (sink, countertops, stovetop/oven, cupboard handles, phone, computer).
- Scrub and peel the potatoes.
- Cut potatoes into cubes and soak in water to prevent oxidation (potatoes turning brown).
- Clean leeks.
- Cut leeks into half moon thin slices.
- Mise en place ingredients.
- Sweat the leeks in olive oil in a pot.
- Add the chicken stock and potatoes into the pot and bring to a boil.
- Simmer until vegetables are tender.
- Purée soup with an immersion blender, food mill, or mesh strainer.
- Add heavy cream to soup
- Chill the soup thoroughly (40ºF or below).
- Add salt and pepper to taste.
- Garnish soup with chopped chives.
It’s the most wonderful time of the year!
I’m excited that my favorite time of the year is here again! I’m looking forward to my traditional holiday baking and more cooking. My pâtisserie course for my online culinary program is coming to a close in three weeks. Twelve weeks surely flies by so fast! I’ll be starting my third course on world cuisines the week of Christmas. That will be very exciting! I love trying different cuisines from across the globe.
As we head into the final month of 2021, I wish you all a joyous and safe holiday season. Don’t stress and become frantic. Breathe and be patient with yourself and with others. Set small, reasonable goals. Create new memories and celebrate the old ones, too. Let’s finish the year strong! We got this!