Potages d’Octobre

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These soups are rich and fragrant, meant for sipping from a small glass.

Potato Turnip Leek Soup

Peel and cut into small chunks: 4 medium Yukon Gold potatoes, 1 medium turnip. Put into large saucepan, cover with water and season with cracked black pepper. Bring to boil and then simmer until tender. Drain in a colander and bring to room temperature. Meanwhile, preheat oven to 400 degrees. Trim and clean 3 leeks. Cut lengthwise and put on cookie sheet, cut side down. Drizzle with olive oil, sprinkle with sea salt, garlic powder and roast for 20 minutes. Remove from oven. Let cool to room temperature. Chop into small pieces.

When everything is cool, put half the potatoes, turnips, leeks into a blender with 1 cup chicken or vegetable broth and 1 teaspoon horseradish. Pulse until smooth. Pour into a refrigerator container. Blend the other half of the potatoes, turnips, another cup broth and teaspoon horseradish until smooth. Pour into same container. Add the other half of the leeks (not blended, just chopped) and stir. Refrigerate until ready to heat and eat. Garnish with chives.


Red Cabbage Apple Soup

Shred one medium red cabbage with tender pieces only. Chop one sweet yellow onion. Julienne one small orange bell pepper. In a stock pot, heat 1 tbs. each canola oil and butter and add chopped onion. Cook until translucent. Season with 1/2 teaspoon cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1 1/2 teaspoon cinnamon, 1/2 teaspoon cayenne, 2 tbs. sesame seeds, 1 tbs. garlic powder. Stir and blend. Add the shredded cabbage and bell pepper and cook until wilted, tender. Season with salt to taste and add 1 tbs. maple syrup. Stir. Add 4 cups water. Bring to boil. Cover. Simmer 30 minutes.

After 30 minutes, peel, core and slice 4 tart apples. Add to the stock. Bring to boil. Cover and simmer for 30 minutes. Uncover for 15 minutes or longer for thicker. Remove from heat. Stir in 1 cup non-fat plain yogurt.

Autumnal Roast Chicken

Consistently succulent methodologies borrowed from Alfred Portale and Jacques Pépin. Moist with crispy skin. Secret is drying thoroughly and refrigerating with sea salt in the cavity. Then, rotating in the oven.

4 lb. farm fresh whole chicken with giblets. Rinse chicken and giblets. Put in roasting pan with paper towels on the bottom. Pat dry chicken all around and shake sea salt into the cavity. Refrigerate for at least an hour. When ready to cook, take chicken out of refrigerator while oven preheats to 425 degrees. Remove paper towels from the pan. Stand chicken cavity side up. Cut top off whole garlic head and place in cavity. Slice a lemon in half, squeeze juice on giblets and put remaining core into cavity. Sprinkle dried thyme or place a fresh thyme sprig into cavity. Place chicken onto its side with giblets in a corner of the pan.

Slice a sweet onion and place behind chicken back and over giblets. When oven is at 425 degrees, drizzle olive oil over leg, wing, side of chicken. Sprinkle with garlic powder and ground black pepper. Place on middle rack of preheated oven for 30 minutes. Take out chicken, turn to the other side, drizzle with olive oil over leg, wing, side and cover with garlic powder and ground black pepper. Return into oven for another 30 minutes. Take out chicken and place so breast side is up. Baste with juices all over. Put back into oven for another 30 minutes.

Take out and cover with aluminum foil for 15 minutes. Onions and giblets crispy. Skin, too. Moist meat. Eat!