Pork chops getting a better reputation
The U.S. government has confirmed that the risk of trichinosis from undercooked pork is relatively rare, but the fear persists. This chef says pork chops are a mainstay on his menu, along with pâtés, terrines, curing, sausages, braising and bacon. The Holland Sentinel (Mich.) (10/9)

 

Sweet potatoes make great fries, delicious soups
Two types of sweet potatoes are available in supermarkets, but one is erroneously called a yam. Orange-fleshed sweet potatoes are more moist and dense and taste sweeter than the yellow-fleshed variety. Both taste good deep-fried or in a pureed soup, as per the recipes highlighted in this article. Times Colonist (Victoria, British Columbia) (10/1)

 

A guide for tossing spices
This time of year requires herbs and spices in the freshest condition, so check out this cheat sheet for spice substitutes and pairings. It also breaks down their longevities (pure vanilla extract lasts forever). Pittsburgh Post-Gazette (9/25)  

 

  

The traditional evening meal in France always includes soup. In my opinion, the French know a thing or two about making soup, especially potato soup. The French eat their potato soup either hot or cold. When cold, the French call their potato soup vichyssoise.

 

Legend has it that King Louis XV of France accidentally invented vichyssoise. The King loved potato soup and had it for dinner quite often. Worried someone was trying to poison him, King Louis demanded that a number of servants taste his food before he ate it. King Louis' favorite recipe for potato soup was passed from one servant to another. By the time it finally reached the King, it was cold. King Louis decided he preferred potato soup cold. And that's how the French came to eat vichyssoise. 

 

Here is a recreation of this French favorite. It is inexpensive, easy to prepare and downright delicious, hot or cold.

Cream of Potato Leek Soup

Serves: 4

4 tablespoons butter
1 1/2 cups onion, finely chopped
1 1/2 cups leeks, finely chopped
3 green onions, thinly sliced
2 pounds potatoes, peeled and cubed
3 1/2 cups canned chicken broth
1 tablespoon dried chives or 3 tablespoons fresh chives, minced
2 cups half-and-half
1 teaspoon salt
1 teaspoon large grind black pepper

In a large kettle, melt butter over medium heat. Add onion, leeks and green onions and sauté, stirring frequently, until onion is tender and transparent, about 4 minutes. Add potatoes and chicken broth. Cover and simmer for 20 to 30 minutes, or until potatoes are tender. Remove potatoes, along with 1 cup broth, and place in a blender or food processor. Purée, then whisk puréed potatoes back into the remaining soup to thicken. Add half-and-half, salt and pepper and reheat soup until warmed through.

 

                          

 

 

  

Hyde Park Cutlery

 

 

 

Sales from all Masters Collection® products will benefit CIA degree program students in the form of scholarships and increased support for student driven programs. For more information, call or visit the Bekins showroom and ask for Chef Tom.

 

* Promotional Pricing Valid Through December 31, 2008