Potato Leek Soup
Makes 4-6 servings

1 tablespoon butter
1 cups leeks, sliced ½” use white parts and most pale green parts only
1 shallot, sliced thin
1/3 cup white onion, sliced thin
1 tablespoon garlic minced
1 large russet potato, peeled and cut into ¼” chunks
2 cups water
¾ cup heavy cream

-Using a taller, narrow pot, melt the butter over a medium flame. Add the leeks, shallots and onions and cook until the ingredients wilt – do not brown.
-Add the potato and cook for 2 or 3 more minutes. Add the water and bring to a simmer.
-Simmer until the potatoes are tender. Puree in a blender or food processor until smooth. The soup may be strained for a silkier texture. Return the pureed soup back to the pot (rinsed out) and add the cream. Simmer for 5 minutes. The soup may be served as is, or it can be refrigerated for up to 1 week.


Creme Brulee-

Makes 4-6 portions crème brulee-

1 cup heavy cream
1 cup whole milk
½ cup sugar granulated
3 egg yolks
1 whole egg
1 vanilla bean, whole split and seeds removed

PREHEAT oven to 325° F.


-bring the vanilla bean, cream and milk to a boil with half of the sugar
-mix the remaining sugar with the eggs in a bowl
-after the cream has boiled, slowly add the hot cream to the eggs while stirring with a whisk
-chill the mixture if it will be used at a later time - or -
-ladle into ramekins
-cook in a water bath, the water should be hot and rise approximately half way up the ramekins.
-cook until the mixture is barely set (start with 25 minutes and check regularly after that) at 325 degrees, cool for 1/2 an hour at room temp. then refrigerate
-sprinkle top of cooled dessert with sugar and caramelize with a torch or under a broiler to golden brown

Ricotta Gnocchi
Makes a lot of gnocchi!
(the uncooked gnocchi shapes can be frozen for later use)

4 # russet potatoes, washed & baked until done
2 ¾ - 3 cups AP flour
6 large egg yolks
3 tablespoon salt
½ cup chives, sliced
1# ricotta cheese

-Scoop out the flesh from the potatoes and press through a ricer. Add the ricotta and fold in.
-Place on a floured surface and make a well. To the well add
1 cup of flour, then the egg yolks on top and 1 cup of flour and the salt.
-Chop the potatoes into the flour and eggs. Add more flour if necessary, the final dough should be homogenous and slightly tacky feeling
-Roll the dough into a ball. Tear off manageable pieces and roll into a long snake-like shape, about ½” thick. Slice into ½” pieces and toss in flour. The finished shapes should resemble little pillows.
-The gnocchi should be boiled until they float, drained and tossed with a little olive oil.