Day fifteen

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What is the most popular vegetable? That's right - potato.

Today is the second day in the kitchen this week. We have started a new topic - cooking potato. This is really amazing - such a simple vegetable, but so many wonderful dishes you can make. Today is the first day when we cooked not one dish, but two! This is just beginning, I know we will be doing three and four dishes at the same short period of time.

So, the dishes we made today are Vichyssoise (potato and leek soup) and Pomme Puree (mashed or whipped potato). On a side note, I would tell that French names are
so elegant, so sexy.  Not many of us know what is whipped potato (I did not know yesterday), we do know mash potato (sometimes, especially in US it called mash, because in 95 cases out of 100 it refers to potato and in US people like to use shortest possible form. For example 'ped xing', sure this is simple - pedestrian exiting:-) However Pomme Puree sounds absolutely different.

Vichyssoise is a new dish for me. I have tried it once (at the wedding), but never cooked it before. This is really a simple, elegant soup. For me it has big advantage - you may serve it cold or hot. So here is the recipe:
2 tsp vegetable oil
6 oz/170 g finely chopped leek
1.5 oz/43 g finely chopped onion
12 oz/340 g non-waxy potato medium dice
 cup/0.72 l chicken stock
1 sachet d'epices
6 fl oz/180 ml half & half
ground white pepper and salt to taste
snipped chives for garnish
Method:
1) heat the pan, add the oil, add leek and onion and sweat till translucent, 2-3 minutes

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2) increase heat to high, add potato, stock, sachet, some salt and pepper. Bring to a boil, reduce to medium low and simmer until potato is cooked and soft (25-30 min)
3) Puree soup
4) if serving cold - rapidly cool the soup, just before service add half&half, check seasoning and serve (with some chives on top)
5) if serving hot - add half& half, bring to simmer, check seasoning and serve (chives on top)

Difficult points? None! Only common sense - do not brown onion and leek, you need to sweat them. When add half&half and heat soup to serve it hot, stir it frequently to avoid scorching.

Pomme Puree was amazing. I have to admit, I like potato and Pomme Puree is one of my favorit garnish. I made it many times. This one was amazing in terms of texture. The secret is to use a food mill. I was  always thinking that this is for a large scale production, this is an another device invented to get my money in exchange for nothing and so on. If you like Pomme Puree (or mashed potato) you should get a food mill, period.

So the ratio for Pomme Puree is:
1 lb russet potato
2 oz butter
3 fl oz dairy product (milk, cream, mix - how you want you product - more creamy or less)
salt, pepper to taste
Method:
1) scrub, peel, cut potato in uniform pieces (large pieces - longer cook more starch we keep)
2) place potato in cold water and bring to a boil
3) reduce heat and simmer potato till tender (simmer is a key, if you boil you potato the pieces will bump to each other and you will lose some content, as well as starch will release)
4) drain and dry potato on the top of the stove or in the oven. you need to get rid of exceed moisture
5) puree while is still hot using food mill. Do not, repeat, do not use blender or food processor - this will transform starches and puree will be gluey consistency, no way to repair
6) add butter and mix just to combine. add hot diary product (milk, cream, mixture) add salt and pepper and whisk or mix until smooth and light. Do not overwork, you do not need transformation of starch.
7) Serve

Here we have some points to pay attention (highlighted in the method).

Today I have a chat with my chef. I wanted to ask his opinion about one position opening for students. This is position in the Teaching kitchen. He suggested that it will be a good place to work. This is not because the place is relaxing, but because there will be opportunity to apply all knowledge from class in a kitchen, get to know instructors and also to become a part of the school (from employee perspective). Still I have some paper work to finish before I can get it. I spoke with the manager responsible for this kitchen, I was fist who required about it, however paper has to be completed. Also we've touched externship topic, he gave me some points to think about. It's really great, he is so approachable and helpful.

And you know what? My Chef said that he can see a potential in me. This is really encouraging...