As the subject line says - "yeah yeah" - of course I can Google
recipes about vichyssoise, except I'd like to learn about 'favorite'
recipes here via RFC folks!

Sometimes, there are canned versions of vichyssoise that 'are' good!
What brand or 'label' would those be?

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Thu, 01 Dec 2011 18:53:37 -0600, Sky >
wrote:

> As the subject line says - "yeah yeah" - of course I can Google
> recipes about vichyssoise, except I'd like to learn about 'favorite'
> recipes here via RFC folks!
>
> Sometimes, there are canned versions of vichyssoise that 'are' good!
> What brand or 'label' would those be?
>
I can't say I've eaten vichyssoise, even at a restaurant... it's leek
and potato soup, right? I can't see needing a recipe to make it.

--
Food is an important part of a balanced diet.

On Dec 1, 4:53*pm, Sky > wrote:
> As the subject line says - "yeah yeah" - of course I can Google
> recipes about vichyssoise, except I'd like to learn about 'favorite'
> recipes here via RFC folks!
I do make this and my recipe is for a very big pot of it because I
have made it only for feeding co-workers (that beg for it often).
When I do make it, I also freeze a good half or more, and it takes tro
freezing quite well. It's late, I got through my retirement ceremony
today without too many tears, but I'm too tired this late to do more
than just post my recipe for you the way I do it...you can reduce as
you may choose. I honestly did not know it had such a fancy name, I
just call it PLS....Picky

Potato Leek Soup
6-8 leeks, thinly sliced through the lighter green, seperated into
rings, very well rinsed as you go, then drained
4 carrots, diced small or sliced thin
4 celery stalks, sliced thin
2 qts. chicken stock (have made it with broth)
7 heaping Tbsp. dried parsley
8 cups water (I add a heaping Tbsp. Penzeys Chicken Soup Base)
1 Tbsp. fresh ground white pepper
1/2 cup unsalted butter
26 oz. evaporated milk or heavy cream
Chopped chives to garnish (when I feel like it)
Shredded white cheese to garnish (always, and whatever white I have
on hand but for Parmesan, which I do not like)

Put all but the milk/cream (and chives/cheese) in a pot, bring to
light boil and then simmer just to cook the veggies through. Stir in
the milk/cream, done!

Oops, first thing on the list is:

8 large potatoes, peeled/diced (best with 5 russets and 3 whites)

Sorry for the forget, Picky

On Dec 1, 10:39*pm, JeanineAlyse > wrote:
> On Dec 1, 4:53*pm, Sky > wrote:> As the subject line says - "yeah yeah" - of course I can Google
> > recipes about vichyssoise, except I'd like to learn about 'favorite'
> > recipes here via RFC folks!
>
> I do make this and my recipe is for a very big pot of it because I
> have made it only for feeding co-workers (that beg for it often).
> When I do make it, I also freeze a good half or more, and it takes tro
> freezing quite well. *It's late, I got through my retirement ceremony
> today without too many tears, but I'm too tired this late to do more
> than just post my recipe for you the way I do it...you can reduce as
> you may choose. *I honestly did not know it had such a fancy name, I
> just call it PLS....Picky
>
> Potato Leek Soup
> 6-8 leeks, thinly sliced through the lighter green, seperated into
> rings, very well rinsed as you go, then drained
> 4 carrots, diced small or sliced thin
> 4 celery stalks, sliced thin
> 2 qts. chicken stock (have made it with broth)
> 7 heaping Tbsp. dried parsley
> 8 cups water (I add a heaping Tbsp. Penzeys Chicken Soup Base)
> 1 Tbsp. fresh ground white pepper
> 1/2 cup unsalted butter
> 26 oz. evaporated milk or heavy cream
> * *Chopped chives to garnish (when I feel like it)
> * *Shredded white cheese to garnish (always, and whatever white I have
> on hand but for Parmesan, which I do not like)
>
> Put all but the milk/cream (and chives/cheese) in a pot, bring to
> light boil and then simmer just to cook the veggies through. *Stir in
> the milk/cream, done!

Another mistake: Put all but the milk/cream, chives and cheese in a
pot....I am going to sleep now, sorry for the three post recipe that
really is good....Picky

On Thu, 1 Dec 2011 22:39:44 -0800 (PST), JeanineAlyse
> wrote:

>I honestly did not know it had such a fancy name, I
>just call it PLS....Picky
>
>Potato Leek Soup

Except that it isn't strictly Potato Leek Soup. Vichyssoise is
potato-leek soup that is pureed and cream added, then it is served
chilled.

Christine

"sf" > wrote in message
news
> On Thu, 01 Dec 2011 18:53:37 -0600, Sky >
> wrote:
>
>> As the subject line says - "yeah yeah" - of course I can Google
>> recipes about vichyssoise, except I'd like to learn about 'favorite'
>> recipes here via RFC folks!
>>
>> Sometimes, there are canned versions of vichyssoise that 'are' good!
>> What brand or 'label' would those be?
>>
> I can't say I've eaten vichyssoise, even at a restaurant... it's leek
> and potato soup, right? I can't see needing a recipe to make it.
>
> --
> Food is an important part of a balanced diet.


I don't find cold potato-leek soup (or any chilled soup for that matter)
particularly appealing. I suppose you could take my potato-leek soup recipe
and serve it chilled. The recipe is on the rfc website.

Jill

"Christine Dabney" > wrote in message
...
> On Thu, 1 Dec 2011 22:39:44 -0800 (PST), JeanineAlyse
> > wrote:
>
>>I honestly did not know it had such a fancy name, I
>>just call it PLS....Picky
>>
>>Potato Leek Soup
>
> Except that it isn't strictly Potato Leek Soup. Vichyssoise is
> potato-leek soup that is pureed and cream added, then it is served
> chilled.
>
> Christine


That's how I make my potato leek soup (usually served in bread bowls). The
soup is pureed and yes, cream (or half & half) is added. But I serve it
hot. I can't stand cold soup

Jill

On 12/2/2011 9:24 AM, jmcquown wrote:
>
> "sf" > wrote in message
> news
>> On Thu, 01 Dec 2011 18:53:37 -0600, Sky >
>> wrote:
>>
>>> As the subject line says - "yeah yeah" - of course I can Google
>>> recipes about vichyssoise, except I'd like to learn about 'favorite'
>>> recipes here via RFC folks!
>>>
>>> Sometimes, there are canned versions of vichyssoise that 'are' good!
>>> What brand or 'label' would those be?
>>>
>> I can't say I've eaten vichyssoise, even at a restaurant... it's leek
>> and potato soup, right? I can't see needing a recipe to make it.
>>
>> --
>> Food is an important part of a balanced diet.
>
>
> I don't find cold potato-leek soup (or any chilled soup for that matter)
> particularly appealing. I suppose you could take my potato-leek soup
> recipe and serve it chilled. The recipe is on the rfc website.

Again, I can't argue with personal taste but I enjoy cold soups like
Vichyssoise and Gazpacho in the summer. I think I eat Gazpacho much more
often. My preferred versions have a large amount of the vegetables
finely chopped but not blended. Mind you, some people have called that
"a wet salad".

--


James Silverton, Potomac

I'm *not*

"jmcquown" > wrote in message
...
>
> "sf" > wrote in message
> news
>> On Thu, 01 Dec 2011 18:53:37 -0600, Sky >
>> wrote:
>>
>>> As the subject line says - "yeah yeah" - of course I can Google
>>> recipes about vichyssoise, except I'd like to learn about 'favorite'
>>> recipes here via RFC folks!
>>>
>>> Sometimes, there are canned versions of vichyssoise that 'are' good!
>>> What brand or 'label' would those be?
>>>
>> I can't say I've eaten vichyssoise, even at a restaurant... it's leek
>> and potato soup, right? I can't see needing a recipe to make it.
>>
>> --
>> Food is an important part of a balanced diet.
>
>
> I don't find cold potato-leek soup (or any chilled soup for that matter)
> particularly appealing. I suppose you could take my potato-leek soup
> recipe and serve it chilled. The recipe is on the rfc website.
>

There are many "soups" that are excellent chiled. Particualrly on a hot
summer day
Vichysoisse, Gazpacho, Sour Cherry, Borsch, etc
You won't know till you tried some

Still trying to figure out my grandmother's Cold Cherry Soup recipe.
It wasn't just good enough to kill for.
It was so good, it was worth doing a Genkhis Khan for
Part of it must have been how she preserved her canned sour cherries.

On Dec 2, 6:24*am, "jmcquown" > wrote:
> I don't find cold potato-leek soup (or any chilled soup for that matter)
> particularly appealing. *I suppose you could take my potato-leek soup recipe
> and serve it chilled. *The recipe is on the rfc website.
Yes, I imagine my recipe could also be consistency-altered for a
chilled serve, but that does not at all appeal to my palate either.
When entering this thread I had no idea what visshy-swah was, so
googled the title to only read the first bit of ingredients and
thereby neglected to learn of the thread start want of cold-serve.
Sorry to have taken up so much space with my unwanted foible, but
perhaps another poster may like our hot soups, Jill...;-)

On Fri, 02 Dec 2011 09:33:35 -0500, James Silverton
> wrote:

> I enjoy cold soups like Vichyssoise and Gazpacho in the summer.

I think that I might like gazpacho if I ever tried it, because it
sounds refreshing... but vichyssoise just sounds heavy.


--
Food is an important part of a balanced diet.

On 12/2/2011 12:39 AM, JeanineAlyse wrote:
> On Dec 1, 4:53 pm, > wrote:
>> As the subject line says - "yeah yeah" - of course I can Google
>> recipes about vichyssoise, except I'd like to learn about 'favorite'
>> recipes here via RFC folks!
> I do make this and my recipe is for a very big pot of it because I
> have made it only for feeding co-workers (that beg for it often).
> When I do make it, I also freeze a good half or more, and it takes tro
> freezing quite well. It's late, I got through my retirement ceremony
> today without too many tears, but I'm too tired this late to do more
> than just post my recipe for you the way I do it...you can reduce as
> you may choose. I honestly did not know it had such a fancy name, I
> just call it PLS....Picky
>
> Potato Leek Soup

8 large potatoes, peeled/diced (best with 5 russets and 3 whites)

> 6-8 leeks, thinly sliced through the lighter green, seperated into
> rings, very well rinsed as you go, then drained
> 4 carrots, diced small or sliced thin
> 4 celery stalks, sliced thin
> 2 qts. chicken stock (have made it with broth)
> 7 heaping Tbsp. dried parsley
> 8 cups water (I add a heaping Tbsp. Penzeys Chicken Soup Base)
> 1 Tbsp. fresh ground white pepper
> 1/2 cup unsalted butter
> 26 oz. evaporated milk or heavy cream
> Chopped chives to garnish (when I feel like it)
> Shredded white cheese to garnish (always, and whatever white I have
> on hand but for Parmesan, which I do not like)
>
> Put all but the milk/cream (and chives/cheese) in a pot, bring to
> light boil and then simmer just to cook the veggies through. Stir in
> the milk/cream, done!

Thanks for the recipe. Looks like a keeper, so I've saved it ;D

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Dec 2, 10:28*am, Sky > wrote:
> On 12/2/2011 12:39 AM, JeanineAlyse wrote:
> > 26 oz. evaporated milk or heavy cream
> > * * Chopped chives to garnish (when I feel like it)
> > * * Shredded white cheese to garnish (always, and whatever white I have
> > on hand but for Parmesan, which I do not like)
> > Put all but the milk/cream (and chives/cheese) in a pot, bring to
> > light boil and then simmer just to cook the veggies through. *Stir in
> > the milk/cream, done!
> Thanks for the recipe. *Looks like a keeper, so I've saved it ;D
Glad you may find a like for this. I will be making it this evening
just for myself. Because of my yesterday retirement and no longer
cooking for several office companions, I will be portion-freezing for
several later on lunches or dinners. Time to clean out some of the
too much refrigerated veggies. It may take me a while to settle into
having on hand only what I may care to make for myself, and to get
into "stocking" only for the big to-freeze cooks I'll eat on my own,
or share with one of my still working there friends that has declared
she will expect delivery so as not to resort to her past of TV-type
frozen dinners while working. Hah! She can pick up, I'll not be
running any sort of delivery service, though I certainly remain caring
about how this never cooks and severely diabetic good friend feeds
herself!
....Picky

On 01/12/2011 8:37 PM, sf wrote:
> On Thu, 01 Dec 2011 18:53:37 -0600, >
> wrote:
>
>> As the subject line says - "yeah yeah" - of course I can Google
>> recipes about vichyssoise, except I'd like to learn about 'favorite'
>> recipes here via RFC folks!
>>
>> Sometimes, there are canned versions of vichyssoise that 'are' good!
>> What brand or 'label' would those be?
>>
> I can't say I've eaten vichyssoise, even at a restaurant... it's leek
> and potato soup, right? I can't see needing a recipe to make it.
>

Basically.... and add some cream. You're right. It doesn't really need
a recipe.


Speaking of leeks...... A friend once served us leek soup with Stilton
cheese crumbled on top. Delicious !!!!!

On 02/12/2011 12:59 PM, sf wrote:
> On Fri, 02 Dec 2011 09:33:35 -0500, James Silverton
> > wrote:
>
>> I enjoy cold soups like Vichyssoise and Gazpacho in the summer.
>
> I think that I might like gazpacho if I ever tried it, because it
> sounds refreshing... but vichyssoise just sounds heavy.
>
>

It is, but it is pretty good.

On 02/12/2011 2:43 PM, JeanineAlyse wrote:

It may take me a while to settle into
> having on hand only what I may care to make for myself, and to get
> into "stocking" only for the big to-freeze cooks I'll eat on my own,
> or share with one of my still working there friends that has declared
> she will expect delivery so as not to resort to her past of TV-type
> frozen dinners while working. Hah! She can pick up, I'll not be
> running any sort of delivery service, though I certainly remain caring
> about how this never cooks and severely diabetic good friend feeds
> herself!
> ...Picky



Congratulations. Retirement is great. It beats the heck out of working.
I have been retired for 7 years now and I haven't been bored. The only
time I resorted to watching day time TV was last year when I was
recovering from surgery. I couldn't wait to get well enough to do
something else.

You're right about delivery. If it were me, I might be willing to
occasionally cook something. If someone expected me to cook for her on a
regular basis I would be expecting her to be paying for the ingredients.
Delivery???? Do you have "sucker" tattooed on your forehead? No way.
It is very generous of you to prepare food for her, but if she can't
be bothered to come and get then she is seriously taking advantage of you.

On Dec 2, 12:36*pm, Dave Smith > wrote:
> You're right about delivery. If it were me, I might be willing to
> occasionally cook something. If someone expected me to cook for her on a
> regular basis I would be expecting her to be paying for the ingredients.
> * Delivery???? Do you have "sucker" tattooed on your forehead? *No way.
> * It is very generous of you to prepare food for her, but if she can't
> be bothered to come and get then she is seriously taking advantage of you..
Yes, she is happy to come get, we live but five or so miles apart.
The delivery expectation was more of a laughter getting joke statement
at my retirement ceremony. Got lots of in-agreement laughter. She
and I are close friends and she contributes cash often. Silly girl
rarely cooks, never for just herself, and infrequently for others
except when the others do most all. At this time she has her loves to
cook son and a friend of his living with her, and she recently cook-
contributed to a meal of theirs with the rfc-smashed pototoes as
contribution. She's also of great use as my "chopper" or for stirring
stove top pots while I prepare other things, and I love the entire
cooking process so we do okay together. I never feel taken advantage
of by her, and I sometimes get a kick out of her beggings or deal
makings for the dishes I've introduced her to that she so enjoys.
....Picky

Sky > wrote:

> As the subject line says - "yeah yeah" - of course I can Google
> recipes about vichyssoise, except I'd like to learn about 'favorite'
> recipes here via RFC folks!

Crème vichyssoise glacée is basically just a version of potage
Parmentier served cold and was a creation of sorts of Louis Diat, a
great French chef at the Ritz-Carlton Hotel in New York, in 1917. In
his "Gourmet's Basic French Cookbook" he remembers how his mother added
cold milk to her leek and potato soup on hot days. Jacques Pépin
mentions that he learnt to make this soup from Louis's brother, Lucien,
in France, at the Plaza-Athénée. I would say that modern variations are
basically about using blenders or food processors. Still, texturewise,
nothing can compare with rubbing the soup through fine or very fine
sieve twice!

Here is Louis Diat's recipe from his _Cooking a la Ritz_.

Victor

Cream Vichyssoise Glacée

Ingredients
4 leeks, trimmed
1 medium onion
2 ounces sweet butter
5 medium potatoes
1 quart water or chicken broth
1 tablespoon salt
2 cups milk
2 cups medium cream
1 cup heavy cream

Directions:
Finely slice the white part of the leeks and the onion, and brown very
lightly in the sweet butter, then add the potatoes, also sliced finely.
Add water or broth and salt. Boil from 25 to 40 minutes. Crush and rub
through a fine strainer. Return to fire and add 2 cups of milk and 2
cups of medium cream. Season to taste and bring to a boil. Cool and
then rub through a very fine strainer. When soup is cold, add the heavy
cream. Chill thoroughly before serving. Finely chopped chives may be
added when serving."

as a general rule i don't like cold soup either but this and, gespacho, sp
are two i do like,...Lee
"jmcquown" > wrote in message
...
>
> "sf" > wrote in message
> news
>> On Thu, 01 Dec 2011 18:53:37 -0600, Sky >
>> wrote:
>>
>>> As the subject line says - "yeah yeah" - of course I can Google
>>> recipes about vichyssoise, except I'd like to learn about 'favorite'
>>> recipes here via RFC folks!
>>>
>>> Sometimes, there are canned versions of vichyssoise that 'are' good!
>>> What brand or 'label' would those be?
>>>
>> I can't say I've eaten vichyssoise, even at a restaurant... it's leek
>> and potato soup, right? I can't see needing a recipe to make it.
>>
>> --
>> Food is an important part of a balanced diet.
>
>
> I don't find cold potato-leek soup (or any chilled soup for that matter)
> particularly appealing. I suppose you could take my potato-leek soup
> recipe and serve it chilled. The recipe is on the rfc website.
>
> Jill

On 12/2/2011 4:01 PM, Victor Sack wrote:
> > wrote:
>
>> As the subject line says - "yeah yeah" - of course I can Google
>> recipes about vichyssoise, except I'd like to learn about 'favorite'
>> recipes here via RFC folks!
>
> Crème vichyssoise glacée is basically just a version of potage
> Parmentier served cold and was a creation of sorts of Louis Diat, a
> great French chef at the Ritz-Carlton Hotel in New York, in 1917. In
> his "Gourmet's Basic French Cookbook" he remembers how his mother added
> cold milk to her leek and potato soup on hot days. Jacques Pépin
> mentions that he learnt to make this soup from Louis's brother, Lucien,
> in France, at the Plaza-Athénée. I would say that modern variations are
> basically about using blenders or food processors. Still, texturewise,
> nothing can compare with rubbing the soup through fine or very fine
> sieve twice!
>
> Here is Louis Diat's recipe from his _Cooking a la Ritz_.
>
> Victor
>
> Cream Vichyssoise Glacée
>
> Ingredients
> 4 leeks, trimmed
> 1 medium onion
> 2 ounces sweet butter
> 5 medium potatoes
> 1 quart water or chicken broth
> 1 tablespoon salt
> 2 cups milk
> 2 cups medium cream
> 1 cup heavy cream
>
> Directions:
> Finely slice the white part of the leeks and the onion, and brown very
> lightly in the sweet butter, then add the potatoes, also sliced finely.
> Add water or broth and salt. Boil from 25 to 40 minutes. Crush and rub
> through a fine strainer. Return to fire and add 2 cups of milk and 2
> cups of medium cream. Season to taste and bring to a boil. Cool and
> then rub through a very fine strainer. When soup is cold, add the heavy
> cream. Chill thoroughly before serving. Finely chopped chives may be
> added when serving."

Thanks for sharing the recipe It's another keeper, too!

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Dec 2, 6:24*am, "jmcquown" > wrote:
> "sf" > wrote in message
>
> news >
> > On Thu, 01 Dec 2011 18:53:37 -0600, Sky >
> > wrote:
>
> >> As the subject line says - "yeah yeah" - of course I can Google
> >> recipes about vichyssoise, except I'd like to learn about 'favorite'
> >> recipes here via RFC folks!
>
> >> Sometimes, there are canned versions of vichyssoise that 'are' good!
> >> What brand or 'label' would those be?
>
> > I can't say I've eaten vichyssoise, even at a restaurant... it's leek
> > and potato soup, right? *I can't see needing a recipe to make it.
>
> > --
> > Food is an important part of a balanced diet.
>
> I don't find cold potato-leek soup (or any chilled soup for that matter)
> particularly appealing. *I suppose you could take my potato-leek soup recipe
> and serve it chilled. *The recipe is on the rfc website.
>
> Jill

I agree- cold soup just seems wrong.

On Dec 2, 11:43*am, JeanineAlyse > wrote:
> On Dec 2, 10:28*am, Sky > wrote:> On 12/2/2011 12:39 AM, JeanineAlyse wrote:
> > > 26 oz. evaporated milk or heavy cream
> > > * * Chopped chives to garnish (when I feel like it)
> > > * * Shredded white cheese to garnish (always, and whatever white I have
> > > on hand but for Parmesan, which I do not like)
> > > Put all but the milk/cream (and chives/cheese) in a pot, bring to
> > > light boil and then simmer just to cook the veggies through. *Stir in
> > > the milk/cream, done!
> > Thanks for the recipe. *Looks like a keeper, so I've saved it ;D
>
> Glad you may find a like for this. *I will be making it this evening
> just for myself. *Because of my yesterday retirement and no longer
> cooking for several office companions, I will be portion-freezing for
> several later on lunches or dinners. *Time to clean out some of the
> too much refrigerated veggies. *It may take me a while to settle into
> having on hand only what I may care to make for myself, and to get
> into "stocking" only for the big to-freeze cooks I'll eat on my own,
> or share with one of my still working there friends that has declared
> she will expect delivery so as not to resort to her past of TV-type
> frozen dinners while working. *Hah! *She can pick up, I'll not be
> running any sort of delivery service, though I certainly remain caring
> about how this never cooks and severely diabetic good friend feeds
> herself!
> ...Picky

Happy Retirement! I hope that you are able to go & enjoy it.

On Fri, 2 Dec 2011 16:19:55 -0800 (PST), merryb >
wrote:

>On Dec 2, 6:24*am, "jmcquown" > wrote:
>> "sf" > wrote in message
>>
>> news >>
>> > On Thu, 01 Dec 2011 18:53:37 -0600, Sky >
>> > wrote:
>>
>> >> As the subject line says - "yeah yeah" - of course I can Google
>> >> recipes about vichyssoise, except I'd like to learn about 'favorite'
>> >> recipes here via RFC folks!
>>
>> >> Sometimes, there are canned versions of vichyssoise that 'are' good!
>> >> What brand or 'label' would those be?
>>
>> > I can't say I've eaten vichyssoise, even at a restaurant... it's leek
>> > and potato soup, right? *I can't see needing a recipe to make it.
>>
>> > --
>> > Food is an important part of a balanced diet.
>>
>> I don't find cold potato-leek soup (or any chilled soup for that matter)
>> particularly appealing. *I suppose you could take my potato-leek soup recipe
>> and serve it chilled. *The recipe is on the rfc website.
>>
>> Jill
>
>I agree- cold soup just seems wrong.

Cold cherry soup with dumplings is wonderful.

Lou

On Fri, 2 Dec 2011 11:43:58 -0800 (PST), JeanineAlyse
> wrote:

> Because of my yesterday retirement

I missed that the first time around. Happy retirement, you're not
going to look back. I haven't regretted a day of it.

--
Food is an important part of a balanced diet.

On Fri, 2 Dec 2011 16:22:01 -0800 (PST), merryb >
wrote:

>On Dec 2, 11:43*am, JeanineAlyse > wrote:
>> On Dec 2, 10:28*am, Sky > wrote:> On 12/2/2011 12:39 AM, JeanineAlyse wrote:
>> > > 26 oz. evaporated milk or heavy cream
>> > > * * Chopped chives to garnish (when I feel like it)
>> > > * * Shredded white cheese to garnish (always, and whatever white I have
>> > > on hand but for Parmesan, which I do not like)
>> > > Put all but the milk/cream (and chives/cheese) in a pot, bring to
>> > > light boil and then simmer just to cook the veggies through. *Stir in
>> > > the milk/cream, done!
>> > Thanks for the recipe. *Looks like a keeper, so I've saved it ;D
>>
>> Glad you may find a like for this. *I will be making it this evening
>> just for myself. *Because of my yesterday retirement and no longer
>> cooking for several office companions, I will be portion-freezing for
>> several later on lunches or dinners. *Time to clean out some of the
>> too much refrigerated veggies. *It may take me a while to settle into
>> having on hand only what I may care to make for myself, and to get
>> into "stocking" only for the big to-freeze cooks I'll eat on my own,
>> or share with one of my still working there friends that has declared
>> she will expect delivery so as not to resort to her past of TV-type
>> frozen dinners while working. *Hah! *She can pick up, I'll not be
>> running any sort of delivery service, though I certainly remain caring
>> about how this never cooks and severely diabetic good friend feeds
>> herself!
>> ...Picky

You didn't tell me... congratulations!

>Happy Retirement! I hope that you are able to go & enjoy it.

What do you mean "go" & enjoy?
Ahh, I know... you're telling Picky that now that she's retired she'll
have lots more time to enjoy the go.
http://www.charmin.com/en_US/index.php

On Dec 2, 4:56*pm, sf > wrote:
> > wrote:
> > Because of my yesterday retirement
> I missed that the first time around. *Happy retirement, you're not
> going to look back. *I haven't regretted a day of it. *
Thank you and others for the good wishes. Today has been the first
whole day of being home on a week day, and I used it well enough.
I'll have plenty of kitchen doings that will be more pleasant and less
tiring than usual because I need not do it all in crammed full days as
in past years. After the holiday season is over I will enjoy being my
own full time housekeeper and gardener, and I will also be doing
voluntary works about town.

Today was one huge batch of cookie dough mixed and into the freezer,
the amount of which will make over 20 dozen. Another big batch of
Donut Muffin batter ingredients are set out to mix and bake in the
morning. The last two years I have made mini muffins to package six
together. Tedius doings! About half of the reports (daughter
gathers) through this past year have been that folks would also love
them in a full cupcake size, so that is what I will be doing this
year. I can freeze to bake later all of my cookie doughs, but the
muffin, cake and bread batters all need to be baked before freezing.
Having the Donut Muffins baked to later thaw, then to warm butter
dipping the tops to roll in cinnamon sugar for single packing will
certainly be okay by me!
....Picky

Lou Decruss wrote:
> On Fri, 2 Dec 2011 16:19:55 -0800 (PST), merryb >
> wrote:
>
>> On Dec 2, 6:24 am, "jmcquown" > wrote:
>>> I don't find cold potato-leek soup (or any chilled soup for that
>>> matter) particularly appealing. I suppose you could take my
>>> potato-leek soup recipe and serve it chilled. The recipe is on the
>>> rfc website.
>>>
>>> Jill
>>
>> I agree- cold soup just seems wrong.
>
> Cold cherry soup with dumplings is wonderful.
>
> Lou

Oh, man, I wish you hadn't typed that. I had forgotten about cold cherry
soup and dumplings, and I thought that I was happy. But since you reminded
me, that craving has returned. Do you happen to have a recipe? I would
imagine just any dumplings wouldn't work cold. I didn't cook much back
when I knew about cherry soup with dumplings, or I'd just give it a try,
but now, I have no idea where to start.

Thanks for any help you can give.

Victor Sack wrote:
>
> Here is Louis Diat's recipe from his _Cooking a la Ritz_.
>
>
> Cream Vichyssoise Glacée
>
> Ingredients
> 4 leeks, trimmed
> 1 medium onion
> 2 ounces sweet butter
> 5 medium potatoes
> 1 quart water or chicken broth
> 1 tablespoon salt
> 2 cups milk
> 2 cups medium cream
> 1 cup heavy cream
>
> Directions:
> Finely slice the white part of the leeks and the onion, and brown very
> lightly in the sweet butter, then add the potatoes, also sliced finely.
> Add water or broth and salt. Boil from 25 to 40 minutes. Crush and rub
> through a fine strainer. Return to fire and add 2 cups of milk and 2
> cups of medium cream. Season to taste and bring to a boil. Cool and
> then rub through a very fine strainer. When soup is cold, add the heavy
> cream. Chill thoroughly before serving. Finely chopped chives may be
> added when serving."


The same exact recipe that I tried a few years ago named:
VICHYSSOISE A LA RITZ
"The New York Times Cookbook" © 1990 by Craig Claiborne
Published by Harper & Row

It's very, very good and I recommend that you try it.

As others has mentioned though, I ate mine hot right from the stove. The
idea of eating it chilled didn't interest me. It was so good that there
were no leftovers to try it chilled.

Gary

On Sat, 3 Dec 2011 09:05:02 -0500, "A.Nonny.Mouse"
> wrote:

>Lou Decruss wrote:
>> On Fri, 2 Dec 2011 16:19:55 -0800 (PST), merryb >
>> wrote:
>>
>>> On Dec 2, 6:24 am, "jmcquown" > wrote:
>>>> I don't find cold potato-leek soup (or any chilled soup for that
>>>> matter) particularly appealing. I suppose you could take my
>>>> potato-leek soup recipe and serve it chilled. The recipe is on the
>>>> rfc website.
>>>>
>>>> Jill
>>>
>>> I agree- cold soup just seems wrong.
>>
>> Cold cherry soup with dumplings is wonderful.
>>
>> Lou
>
>Oh, man, I wish you hadn't typed that. I had forgotten about cold cherry
>soup and dumplings, and I thought that I was happy. But since you reminded
>me, that craving has returned. Do you happen to have a recipe? I would
>imagine just any dumplings wouldn't work cold. I didn't cook much back
>when I knew about cherry soup with dumplings, or I'd just give it a try,
>but now, I have no idea where to start.
>
>Thanks for any help you can give.

It's been a couple years since I made it and don't remember exactly
what I did. Google this group for it. I think Victor posted a recipe
and had some incite. There's also lots of recipes on the web. My mom
and grandmother made it pretty basic.

This recipe addresses to cold dumpling issue.

<http://www.cdkitchen.com/recipes/recs/366/Cherry_Soup_with_Egg_Drops_Dumplings52479.shtml>
This looks a bit more tasty but I don't know what the 8th ingredient.
The dumplings sound interesting.

http://www.germanfoods.org/consumer/...cherrysoup.cfm

My mother says it tastes best made with the pits but I find it a pita
to enjoy so I pit them.

Lou

Lou Decruss wrote:
> On Sat, 3 Dec 2011 09:05:02 -0500, "A.Nonny.Mouse"
> > wrote:
>
>>
>> Thanks for any help you can give.
>
> It's been a couple years since I made it and don't remember exactly
> what I did. Google this group for it. I think Victor posted a recipe
> and had some incite. There's also lots of recipes on the web. My mom
> and grandmother made it pretty basic.
>
> This recipe addresses to cold dumpling issue.
>
> <http://www.cdkitchen.com/recipes/recs/366/Cherry_Soup_with_Egg_Drops_Dumplings52479.shtml>
> This looks a bit more tasty but I don't know what the 8th ingredient.
> The dumplings sound interesting.
>
> http://www.germanfoods.org/consumer/...cherrysoup.cfm
>
> My mother says it tastes best made with the pits but I find it a pita
> to enjoy so I pit them.
>
> Lou

Thanks. Saved and I'll be trying it soon.

"Dave Smith" > wrote in message
om...
> On 02/12/2011 12:59 PM, sf wrote:
>> On Fri, 02 Dec 2011 09:33:35 -0500, James Silverton
>> > wrote:
>>
>>> I enjoy cold soups like Vichyssoise and Gazpacho in the summer.
>>
>> I think that I might like gazpacho if I ever tried it, because it
>> sounds refreshing... but vichyssoise just sounds heavy.
>>
>>
>
> It is, but it is pretty good.

My rule has always been to taste something at least once before making up my
mind about it.
There are an amazing number of things that sound gross on the face of it,
and actually are quite surprising when it comes to an actual taste test.

And Vichyssoise can be served hot, too...

"JeanineAlyse" > wrote in message
...
> On Dec 2, 10:28 am, Sky > wrote:
>> On 12/2/2011 12:39 AM, JeanineAlyse wrote:
>> > 26 oz. evaporated milk or heavy cream
>> > Chopped chives to garnish (when I feel like it)
>> > Shredded white cheese to garnish (always, and whatever white I have
>> > on hand but for Parmesan, which I do not like)
>> > Put all but the milk/cream (and chives/cheese) in a pot, bring to
>> > light boil and then simmer just to cook the veggies through. Stir in
>> > the milk/cream, done!
>> Thanks for the recipe. Looks like a keeper, so I've saved it ;D
> Glad you may find a like for this. I will be making it this evening
> just for myself. Because of my yesterday retirement and no longer
> cooking for several office companions, I will be portion-freezing for
> several later on lunches or dinners. Time to clean out some of the
> too much refrigerated veggies. It may take me a while to settle into
> having on hand only what I may care to make for myself, and to get
> into "stocking" only for the big to-freeze cooks I'll eat on my own,
> or share with one of my still working there friends that has declared
> she will expect delivery so as not to resort to her past of TV-type
> frozen dinners while working. Hah! She can pick up, I'll not be
> running any sort of delivery service, though I certainly remain caring
> about how this never cooks and severely diabetic good friend feeds
> herself!
> ...Picky

If you like cooking and want to continue making extra to share, talk to your
local church and see if they have some people who could use some
"meals-on-wheels".

My church has such a program for seniors who are trying to remain as
independent as possible
I use the church kitchen to bake half-pound loaves once a week for them.
Costs me about $5 in flour, salt, corn meal and yeast, and a morning's worth
of time.
I bring my laptop along and do some catching up during the rising and baking
times.

On Tue, 6 Dec 2011 07:28:30 -0600, "Attila.Iskander"
> wrote:

> If you like cooking and want to continue making extra to share, talk to your
> local church and see if they have some people who could use some
> "meals-on-wheels".
>
> My church has such a program for seniors who are trying to remain as
> independent as possible
> I use the church kitchen to bake half-pound loaves once a week for them.
> Costs me about $5 in flour, salt, corn meal and yeast, and a morning's worth
> of time.
> I bring my laptop along and do some catching up during the rising and baking
> times.
>
Great idea, Attila.

--
Food is an important part of a balanced diet.