Extra Schmaltz!

I highly recommend making this recipe if you fulfill all of the following criteria: 1) You just got a whole mess of new kitchen equipment 2) You live a stones throw from more Asian supermarkets than you can count 3) You took Friday off and have a French-themed dinner party the next day 5) According to the DSM-IV you are at least 80% BONKERS This is definitely food-as-art , not sustenance. Plan way, way ahead. Remember the 'bonkers' part? Must contain the feet of at least 3 animals. 2-3 lbs. pig trotters, ideally split 2-3 lbs. meaty beef stew bones OR 2-3 lbs. veal bones (if you can find them--good luck!) 2 lbs. chicken feet 2 lbs. chicken legs, wings, or backs 2-3 lbs. yellow onions 2 lbs. carrots 1 bunch celery 1 bundle parsley handful of whole thyme stems ~20 black peppercorns 2 bay leaves 4 whole cloves 1 c. vermouth or dry white wine 1 lb. lean ground beef 3 eggs whites AND shells 1 can diced tomatoes 1 tsp. tarragon leaves 1 medium daikon r...

Hard to believe we now have 300 posts, but no potato leek soup! This soup is almost elemental in its simplicity, and is unparalleled for winter-time comfort (and thrift). My version includes bacon and omits cream. Cream has a way of killing flavor--but you can stir in a dollop of sour cream or crème fraîche at the end for contrast. Delicious with cheesy toast! 1/2 lb. bacon, diced 1 stick butter, divided 4 leeks, washed and chopped 3 russet potatoes, peeled 1 large rutabaga, peeled 6-8 c. chicken stock or water 1/2 c. vermouth, divided fresh ground black pepper pinch of red pepper flakes 1 tsp. rosemary lots of salt 1 tsp. apple cider vinegar fresh parsley, minced Begin by frying the bacon in half the butter in a heavy-bottomed soup pot (or pressure cooker) with a pinch of red pepper flakes. When it is just starting to crisp, deglaze the bottom of the pot with half of the vermouth and reduce the heat. Meanwhile, clean the leeks by cutting off most of the dark gree...