As soon as I woke up this morning, I was ready to get baking my first brioche. It turned out very very good considering it's only the second bread I've ever made myself. We ate half the loaf almost today! Mark had been bugging for a roast chicken, so I made one for supper. I just stuck it in a big casserole dish with some onions garlic cloves and bay leaves on top and seasoned it with just salt and pepper. Keeping the cover over the casserole keeps the chicken from drying too. It was juicy and super tasty! Nothing is better than chicken!
I also made my first potato leek soup from the Mastering the Art of French Cooking. I must say it was super delicious and I think it was the easiest soup I have ever made in my life. I think everyone in the whole wide world needs to make this at least once! I can't wait to have more for lunch tomorrow..
I also altered the recipe. It said to put butter or cream, I put butter and some 1% milk to make it creamy.
To make the potato leek soup, you will need -
3 cups leeks, chopped (3 leeks, the whites and the light green)
3 1/2 cups potatoes, chopped & peeled
7-8 cups water
tsp salt
3 tbsp butter
2 tbsp milk
salt and pepper.
Put water, potatoes, leeks and salt into big pot. Bring to a simmer and simmer 40-50 minutes covered until veggies are soft. Mash potatoes and leeks with masher, then use hand blender and puree the soup. Season with salt and pepper, add butter and milk. Stir and serve.
I hope you enjoy this delicious soup!
Until next time,
Jacqueline
Hey i dont know if it will make a difference you but when i make a roast chicken i put butter with herbs usually basil and thyme and a few odds and ends like that under the skin and i find it flavors the meat much more :)then i put my salt pepper and spices on the top of the skin
ReplyDeleteThat's a good idea too. I do mine different every time usually. Sometimes I make rubs with butter and thyme, sometimes I make a lemon rub, and put a lemon inside the chicken. I just wanted something basic and quick today!
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