Boy...this one is gonna take a while. This is really two different meals so I guess I'll start with the soup. Read a post yesterday by Ryan (
Brokenhandle
) where he showcased his bacon, potato, and leek soup. I read through that twice and instantly decided I just had to make that. Tracy was headed into town so I asked her to pick up the leeks. Never eaten them and never cooked with them before so this was gonna be something new. Of course I had to mix his recipe up a little bit but it's pretty much as he posted it. I'll note the variations as I go.
Got the taters in the Dutch oven. He used chicken stock but I had to use veggie stock. He used 48 oz, I used 32 oz of stock and 2 Russet baking potatoes
I'm getting low on homemade bacon so grabbed a 1 1/2 pound package from our little grocery store (Ryan used 1 pound)
While the taters are boiling I cut up the bacon and get it into a skillet. Pic is kinda blurry
Leeks ready to cut up. Sorry, had to show off that new knife
Quartered, sliced, and rinsed
Taters softened. Ryan...you may wanna think about this: take about half the taters, put them in a bowl with some of the broth, and puree them with an immersion blender. A regular blender will work also. This makes a much thicker, richer, creamier broth for the base.
Add pureed taters back into the stock
Bacon all done and drained
Discard most of the bacon grease but save a little to saute the leeks
Add bacon to the stock
Add leeks
Spices (spice list to follow)
That about takes care of the soup. Now to the sandwich. Got out a couple big links of homemade sweet Italian sausage
Slice sausages lengthwise
This is what made the sandwich so special. I received these from our good friend
chef jimmyj
in a Christmas exchange.
Got some hand made hoagie rolls that Tracy picked up
Split the rolls (and show off another one of my new knives)
Sausages on the Rec Tec
Soup thick enough to stand up the spoon. I actually thinned it down a bit with some more veggie broth
Sausages done. OOPS!! We have a disparity in the meat-to-bread ratio. Need to make an adjustment (and these are big sausages!!)
Adjustment made
Add some of the hoagie sauce received from Jimmy
Candied jalapenos next
3 layers of provolone
On to the grill
Sammies done
Ladle a bowl of soup and top with grated cheddar, slice the sammie, and we are finally ready to eat.
Alright, when I said this was the best soup and sandwich meal I've ever had, I'm not kidding. The soup was to die for!! As many soups as I've put together, this one went right to the top of the favorites list for Tracy and I. It was incredible!! The sandwich topped even the best I've ever had at any Italian restaurant, and I've eaten at some of the best. Between the homemade sausage and the goodies that were shared by Jimmy, it was outstanding. There was a nice little spice tingle from the toppings that was just insanely good and beautifully balanced by the soup. I've noted the differences in what I made versus what Ryan posted. Here are the rest of them insofar as the spices go. He mentioned using only paprika and black pepper, but didn't note how much. I tasted it with just those and felt it needed a bit more. I measured everything out and here's what I used:
1 1/2 t paprika (I used smoked Spanish)
1 1/2 t black pepper
1 t garlic
1/2 t coriander
1/4 t cayenne
1/2 cup heavy cream
I know there are folks out there who love a good pot of soup, several of those people I've shared recipes back and forth with. If ever you want to make one that's a chart-topper, this is it. I just got an email from Tracy saying she wants the soup again for dinner this evening with some garlic cheesy bread. That takes the guess work out of dinner for me
Now here's something that hit home as we were eating this meal. All the major components for this came from or were inspired by people in this forum. I learned to make sausage from folks here. The soup was inspired by Ryan. The sandwich toppings came from Jimmy. Then another reality hit home. The best food I've ever eaten in my life didn't come from a 5-star restaurant, it came from right here in SMF. That's a Hell of a tribute to how great this forum really is!! I know I'll continue to learn, continue to get better, and only hope to continue sharing stuff that may inspire others.
I'm done not....finally...at last....
Robert
Brokenhandle
) where he showcased his bacon, potato, and leek soup. I read through that twice and instantly decided I just had to make that. Tracy was headed into town so I asked her to pick up the leeks. Never eaten them and never cooked with them before so this was gonna be something new. Of course I had to mix his recipe up a little bit but it's pretty much as he posted it. I'll note the variations as I go.Got the taters in the Dutch oven. He used chicken stock but I had to use veggie stock. He used 48 oz, I used 32 oz of stock and 2 Russet baking potatoes
I'm getting low on homemade bacon so grabbed a 1 1/2 pound package from our little grocery store (Ryan used 1 pound)
While the taters are boiling I cut up the bacon and get it into a skillet. Pic is kinda blurry
Leeks ready to cut up. Sorry, had to show off that new knife
Quartered, sliced, and rinsed
Taters softened. Ryan...you may wanna think about this: take about half the taters, put them in a bowl with some of the broth, and puree them with an immersion blender. A regular blender will work also. This makes a much thicker, richer, creamier broth for the base.
Add pureed taters back into the stock
Bacon all done and drained
Discard most of the bacon grease but save a little to saute the leeks
Add bacon to the stock
Add leeks
Spices (spice list to follow)
That about takes care of the soup. Now to the sandwich. Got out a couple big links of homemade sweet Italian sausage
Slice sausages lengthwise
This is what made the sandwich so special. I received these from our good friend
chef jimmyj
in a Christmas exchange.
Got some hand made hoagie rolls that Tracy picked up
Split the rolls (and show off another one of my new knives)
Sausages on the Rec Tec
Soup thick enough to stand up the spoon. I actually thinned it down a bit with some more veggie broth
Sausages done. OOPS!! We have a disparity in the meat-to-bread ratio. Need to make an adjustment (and these are big sausages!!)
Adjustment made
Add some of the hoagie sauce received from Jimmy
Candied jalapenos next
3 layers of provolone
On to the grill
Sammies done
Ladle a bowl of soup and top with grated cheddar, slice the sammie, and we are finally ready to eat.
Alright, when I said this was the best soup and sandwich meal I've ever had, I'm not kidding. The soup was to die for!! As many soups as I've put together, this one went right to the top of the favorites list for Tracy and I. It was incredible!! The sandwich topped even the best I've ever had at any Italian restaurant, and I've eaten at some of the best. Between the homemade sausage and the goodies that were shared by Jimmy, it was outstanding. There was a nice little spice tingle from the toppings that was just insanely good and beautifully balanced by the soup. I've noted the differences in what I made versus what Ryan posted. Here are the rest of them insofar as the spices go. He mentioned using only paprika and black pepper, but didn't note how much. I tasted it with just those and felt it needed a bit more. I measured everything out and here's what I used:
1 1/2 t paprika (I used smoked Spanish)
1 1/2 t black pepper
1 t garlic
1/2 t coriander
1/4 t cayenne
1/2 cup heavy cream
I know there are folks out there who love a good pot of soup, several of those people I've shared recipes back and forth with. If ever you want to make one that's a chart-topper, this is it. I just got an email from Tracy saying she wants the soup again for dinner this evening with some garlic cheesy bread. That takes the guess work out of dinner for me
Now here's something that hit home as we were eating this meal. All the major components for this came from or were inspired by people in this forum. I learned to make sausage from folks here. The soup was inspired by Ryan. The sandwich toppings came from Jimmy. Then another reality hit home. The best food I've ever eaten in my life didn't come from a 5-star restaurant, it came from right here in SMF. That's a Hell of a tribute to how great this forum really is!! I know I'll continue to learn, continue to get better, and only hope to continue sharing stuff that may inspire others.I'm done not....finally...at last....
Robert
