Brien O'Brien
 
August 31, 2021 | Brien O'Brien

Vichyssoise Recipe

Ingredients: (4 Servings)
4 Tbl. Butter (Unsalted)
1 ½ lb. Trimmed Leeks (thoroughly cleaned and thinly sliced)
2 tea. Salt
1 ½ lb. Yukon Gold Potatoes (peeled and cut into 2” cubes)
2 qt. Chicken Broth (or vegetable broth)
1 C Heavy Cream (plus extra to garnish)
½ C Sour Cream
¼ C Fresh Chives (chopped) to garnish

Mise En Place:
Measure out all ingredients before cooking process begins.

  •  Trim, clean, and slice leeks (be sure to thoroughly wash several times to ensure no dirt remains)
  •  Peel and slice potatoes and rinse/soak in cold water. Set aside until needed.
  • Thinly chop Chives for garnish.

Step-by-step Preparation:
1. In medium soup pot, melt butter and add Leeks and salt over medium heat. Sweat for
30-40 minutes.
2. Once Leeks are almost the consistency of paste, add potatoes and chicken broth to pot
and bring to simmer. Simmer for 30 minutes.
3. Once potatoes are fully cooked blend the soup until smooth (either immersion blender
or regular blender in batches – careful it’s hot!).
4. Re-add blended soup to soup pot and bring to medium heat.
5. Add heavy cream and sour cream and whisk until fully incorporated.
6. Salt to taste.
7. For Potato & Leek Soup: Add soup to hot soup bowl and garnish with heavy cream and
chopped chives
8. For Vichyssoise: Chill until completely cold. Served in chilled bowl and garnish with
heavy cream and chopped chives.

Enjoy with Nostra Vita’s 2019 Viognier!

 

Brien O'Brien
 
July 19, 2021 | Brien O'Brien

Grilled Peach & Arugula Salad with Candied Pecans


Ingredients: (4 Servings)
Vinaigrette:

¼ Cup Local Honey
¼ Cup Plain Greek Yogurt
2 Tbl. Extra Virgin Olive Oil
2 Tbl. Apple Cider Vinegar
2 Tbl. Balsamic Vinegar
2 Tbl. Dijon Mustard
 

Salad:
4 ea. Peaches (ripe but firm)
1 Tbl. Extra Virgin Olive Oil
5 oz. Baby Arugula
½ Cup Blueberries
¼ Cup Goat Cheese crumbles
2 Cup Candied Pecans (store bought or here is a fun recipe to make them yourself)

Mise En Place:
Measure out all ingredients before cooking process begins

  • Half, de-pit, drizzle with extra virgin olive oil, then grill peaches (grill halves then slice each half into 8 slices).  Set aside.
  • In a mixing bowl, combine all the ingredients for the vinaigrette and whisk until fully incorporated.  Place in fridge until ready to use.

Step-by-step Preparation:

  • In a mixing bowl, combine all the ingredients for the salad (arugula, grilled peaches, candied pecans, blueberries and goat cheese) and drizzle with dressing (be careful not to over dress the salad as there will be more dressing than required).
  • Move the dressed salad ingredients to a serving bowl and garnish with the peaches, blueberries, candied pecans, and goat cheese.

Enjoy with Nostra Vita’s 2020 Sauvignon Blanc
 

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