Cheesy, garlicky potato soup

Last night, I wanted, needed, a comfort dinner. I'd had potato soup in mind all day and before I left to pick the boys up at school and head to baseball practice, I roasted a whole pod of garlic just in case. Earlier this year, in testing a recipe for Food 52, I learned just how marvelous lots of roasted garlic pureed into soup is. It lends a subtle heft to the soup's flavor, a unique weightiness of flavor I find divine and satisfying. I use this technique in my Leeky Sunchoke Bisque and now also in the Cheesy, Garlicky Potato Soup that resulted from last night's experiment.

I wanted this soup to have a slight kick, the kind that makes you wonder, "hmm...what is that quiet fire in there?" So, I roasted -on a hot grill- a fresh Hatch chile (a real one! from New Mexico!! one purveyor at the Dupont farmers market brings them in when he visits his daughter out there) as well as a fresh ancho, skinned and seeded them, and later added to my bubbling soup the whole Hatch and about half the ancho as it was more a'blaze with spice than I expected it to be.

This soup took some tweaking: more cheddar than I anticipated as Gruyere alone was just too tame; more crème fraîche; an apple which complemented both the cheddar and the crème fraîche.

Ultimately, it was perfect, a definite keeper and make againer. Bacon lovers should feel free to crumble freshly fried bacon over the top. Smoked salmon would be delicious too. Scallions would make a gorgeous garnish and add a fresh zing to each bite. I could also imagine stirring finely chopped kale into the hot soup minutes before serving.

Beer or hard cider would be wonderful companions though my dry, deft rosé worked beautifully too.

Recipe will be posted ASAP. White soup is a bear to photograph well.

Yotam and Sami are coming to DC, the Pope

Friends, if you love Yotam Ottolenghi and his food as much as I do, check this out!!  On Monday, 10/21, at 600 I St, NW, "Yotam Ottolenghi—the owner of four London restaurants and a New York Times-bestselling author—alongside head chef Sami Tamimi will be in conversation with Joan Nathan." If you've seen/own the cookbook, Jerusalem, you'll recognize Sami Tamimi as its co-author. You can purchase tickets here. I will be there! This morning has been a lovely one. It's stunning outside, a glorious day that manages to feel both warm and cool and makes you think that fall weather is perfection. It just might be. Some of my lady pals came over for breakfast and tea, and after the hectic pace of the first few back-to-school weeks, it was a treat to just sit and talk and catch up and laugh. I meant to take a photo of the pumpkin loaf, but it's pretty much devoured, so...next time.

Who else thinks the new Pope is fabulous?! Especially in contrast to scary Benedict. I am not a Catholic, but I am loving Francis and frankly feel really glad for the church that he has arrived. I'm sure there are many Catholics that do not love his style, much less his recent, wonderful, delightful, it's-about-time commentary on the total "obsession" with gay marriage, abortion and birth control. But I think it's magnificent and hopefully it'll usher a sea change of modernity into an institution that really needs it. Yee-haw, Pope F!

I think I have to make the caramelized shallots now...

B.U.S.Y.

That stands for nothing mystical, secretive or cool. It's been another busy day, one that felt like four, and I'm now, just back from our second back to school night, groggily watching my hilarious cat bat a noisy, plastic ball around like he's a some sort of maniacal hockey player. It's infinitely amusing really. Between morning and late afternoon plans tomorrow, I hope to enjoy my silent kitchen and the simple act of culinary creation within it. I've recently remembered just how good Nancy Silverton's caramelized shallots are, and how many recipes in Yotam's Plenty and Jerusalem still call to me, flagged but then forgotten. Using a random $10 off coupon at Sur la Table yesterday, I treated myself a new tart pan; this one resembles an 8.5 x 11 sheet of paper with fluted sides. A fall tart sounds divine. So, I'll keep you posted, continue trying to read some, any, of the paper, trying to find slowness and even stillness where I can. Breathe in, breathe out. Whew.