Actually I got back Friday morning after a red eye from San Francisco, but we’ve had a lot of do once we got home, and I even had a blogger trip to Portsmouth yesterday!
The past couple months Emily, Megan, Daisy and I have been talking about planning a day trip up to Portsmouth since we all love it there so much! We finally picked a date, and gathered a group of 10 Boston-area bloggers for a fun and food filled day!
I’ve been here many times, especially during college and right after college, as I went to UNH which is close by. Even had my 21st b-day dinner here!
I was a little tourist-ed out after my trip, and since it wasn’t a new city to me I wasn’t taking as many pictures but I’m sure the other ladies will have some great recaps! I was just excited to see all the girls :)
I know I have so much to share from my trip!! So I think I’ll start with a recipe.
One of the highlights of the trip was the Sunday we left San Francisco and drove north to northern Sonoma county for The Wine Road’s Food and Wine affair! I would never have known about this event if it wasn’t for some great advice from Meghan!
This event went on Saturday and Sunday (Nov 5 & 6), and basically a ton of the wineries in the area would be serving a food pairing with one or some of their wines, and with your wristband you could visit as many as you’d like during the weekend. We only did Sunday, but we managed to hit quite a few and tasted some AWESOME food. The wine was good to ;)
The best part is that with your ticket you receive a gorgeous cookbook with all the recipes that were served at all the wineries!
There are SO many recipes that I can’t wait to make and share with you guys!!
I wasted no time either, as I just made one for dinner tonight!
We had this soup at our very first stop of the day that Sunday, at Sheldon. It was amazing. I ate my sample and finished Brian’s :)
I picked up my ingredients Friday when we got home, and re-created this delicious soup tonight.
Now you don’t need the truffle oil per se, but it adds so much and just takes this simple soup to the next level!
I’m so glad I am able to share recipes from this cookbook on the blog. I did however make a couple very minor adjustments so I will give the recipe I made.
Potato Leek Soup with truffle oil
adapted from chef Dylan Sheldon in the “Tasting Along the Wine Road” cookbook
- 3 medium leeks, washed and minced (only the white and first inch of the light green parts)
- 1 med onion, diced
- 3 cloves garlic, minced
- 2T unsalted butter
- 1 bay leaf
- 2 sprigs rosemary
- 4 sprigs thyme
- 4 med/large Yukon Gold potatoes, washed and diced
- 1/3 cup dry white wine
- 3 1/3 cup low sodium chicken broth
- 1.5 tsp sea salt
- 1/8 tsp ground fennel (optional, I couldn’t find this ingredient so I smashed up some fennel seeds)
- 1/8 tsp ground black pepper
- white truffle oil
- In a large heavy bottom stock pot over med-low heat, melt the butter with the onions, garlic, leeks, rosemary, thyme, and bay leaf. Leave the sprigs of herbs whole as you will remove them later. Sauté on med-low/low for about 5 min until the vegetables are soft.
- Add potatoes, broth, and wine. Turn up heat to med-high and bring to a simmer. Cover, and simmer over low heat until potatoes are tender, about 15-20 min.
- Remove bay leaf, thyme, and rosemary. Then puree the soup with an immersion blender, or transfer to a blender then puree until smooth and creamy. Personally I HATE transferring soups, so I always use my handheld immersion blender…get one, they are not expensive!!
- Serve in bowls and garnish with a few drops (or more!!) of white truffle oil, and a cheesy toast…
Cheesy toast: melt some freshly grated gruyere (or your favorite aged sharp cheese) on a thin slice of baguette and toast in the oven or toaster oven.
Creamy, comforting and makes for a great meal. We were filled up with 1 bowl of soup and two cheesy toasts!