January 21: New England Clam Chowder Day
I don’t know if it’s been made clear in my other entries (ha!), but I really can’t handle sea food. Except crab rangoon. When is crab rangoon day, damn it?!
I thought clam chowder could maybe be a gateway drug. Nope! Fishy little boogery wads in some fishy creamy broth aren’t going to make me like seafood. Weird.
Tomorrow: National Blonde Brownie Day
December 29: Pepper Pot Day
Bryce and I were in Minnesota visiting his parents on Pepper Pot Day. It was a good day for pepper pot (which is basically a beef vegetable soup) seeing as it was -40 degrees in Minnesota. Brrr.
Pepper Pot is surprisingly delicious! I think Bryce and I will definitely make it again (except I’ll likely use chicken and chicken broth next time). According to The Internet, pepper pot is the national dish of Guyana. We used this recipe, which doesn’t have cassareep (as found in this recipe). I’m not sure if one is more authentic than the other, but the one we made was really good. Flavorful and spicy!
Also, worthy sidenote… this is the third “food holiday recipe” that has allowed me to use leeks (see also: vichyssoise day, and bouillabaisse day) and they’re becoming a favorite of mine.
Tomorrow: National Bicarbonate of Soda Day
November 18: National Vichyssoise Day!
I’ll admit it: when I saw the word “vichyssoise”, I was scared. It could have meant anything. It could have meant braised French bulldog. It could have meant parboiled fish heads. But it means potato leek soup. And angels began singing the hallelujah chorus.
Vichyssoise was supposedly created in 1917 by a French chef at the Ritz Carlton in New York City, who was reminiscing about his childhood and blah blah blah he liked cold soup on hot summer days. There is some debate (though, really, who debates these things??) whether vichyssoise is an American or French invention. My opinion: I don’t care.
Vichyssoise is surprisingly simple. Chopped leeks, an onion, a big potato, chicken stock and salt. Simmer, blend until smooth, chill, add cream. Bathe your tongue (or elsewhere, I won’t judge you) in the velvety texture.
Vichyssoise has a lot going for it. It’s easy to make, it’s delicious, it’s cheap, and you get some extra minerals from eating the dirt you weren’t able to rinse off the leeks (try and try, you always leave a little). It is, however, really plain looking. Not particularly ugly, but plain. It’s hard to photograph a bowl of beige liquid and make it fun.
That doesn’t mean I didn’t try.
Tomorrow: Carbonated Beverage with Caffeine Day