This note could easily be labeled “Stop the insanity, people! v2.0”. It is a follow up from my previous post, French Women Don’t Get Fat, of the same named book by Veuve Cliquot CEO Mireille Guiliano. It seems that Mme Guiliano, and her above mentioned book, are all over the news in the US. Obviously it's been a slow news week and I suppose all those red states are bored with reading about that little skirmish with the evil axis on the other side of the world, but I digress...
Where was I, oh yes… So a friend from home called to tell me that Mme Guiliano has been usurping the airwaves with her drivel on 60 Minutes, the Today Show, etc… all fine bastions of upstanding journalism. Ha! Anyways… She also reported that one of Mme Guiliano’s “secrets” to staying thin is…drumroll please...boiled leek broth. She advises to just eat that all weekend and you’re sure to drop a few lbs and be back at your desired weight. My response was exactly the same as when the size 4 Nigella with the size 54 breasts suggested a brown rice and seaweed salad to loose those holiday pounds, which was: “Are you kidding me?! I could weigh 800 pounds and I still wouldn’t eat boiled leek broth!” Boiled leek broth? And this woman got paid to write this crap? Am I missing something? I’d rather be a bit overweight (which by our social standards is over 87 pounds) and indulge in a dessert or two than be “socially-acceptably-thin” (ie: under 87 pounds, thank you Kate Moss) and drink boiled leek broth. Stop the insanity, people! Please! Enjoy life! Live a little! Eat a cookie, for God’s sake! (But for those of you who insist, more leek lore, the origin of leek broth and a leek soup recipe below…)
I met a woman last night who had just moved to France to model and when the hors d'oeuvres tray came by she eagerly took one. Teasing her I said, "I thought models didn't eat?" She graciously said "This one does!" and popped a Price Club quiche (or Paris equivalent) in her mouth with a big smile. That could have been her entire caloric consumption for the day or perhaps she went home and hurled the offending morsel, I’ll never know but for some reason I doubt it... So there you have it folks, living proof that it's possible to actually be a model AND eat! Someone alert the Ford Modeling Agency and Miss Moss.
Not to change subjects but… another cool thing about these newfangled blogs is that the software (typepad in my case) provides statistics on all sorts of fascinating things… like who has visited my site and from whence they hail. If someone did a search and landed on my site I can tell from where and for what they searched.
One search particularly piqued my curiosity. It’s seems someone searched on msn for “s*x and pantyhose”. Now I hope the same question is crossing your mind, namely… “Huh?!” as in how the heck did they end up on my little site, a site about…oh I don’t know...cooking?!?! To give them the benefit of the doubt, I suppose you could cook while wearing pantyhose and having s*x though it sounds rather dangerous, especially if grease should happen to splatter. I certainly haven’t tried it nor have I chronicled about it so why oh why did they end up on my humble site?
I had to get to the bottom of this, so I immediately clicked on the link and found myself listed on a p*rn site along with other web sites that include the word s*x and pantyhose somewhere in their web pages. Once again, “Huh?!”
After further investigation, it seems in my above mentioned rant on Nigella’s brown rice and seaweed salad, I used the word “s*x” with the “e” (in a completely different context and certainly not with pantyhose) and in a later post, I included the winning essay of who had the wildest Christmas contest (enter: pantyhose). And I end up on a p*rn site? So in order to avoid future embarrassment of appearing in searches on various and sundry s*x sites I have decided to insert the obliging little asterisk “*” in certain words so my G-rated site will not be sullied! At least not by anyone other than me and my asterisk-riddled profanity!
So on that note… I am off to make lunch. Don’t worry, it won’t be while simultaneously having s*x and wearing pantyhose, and I can guarantee you it won’t be boiled leek broth!
Vichyssoise – aka Leek and Potato Soup
Now not to completely dismiss Madame Guiliano proclivity for leeks, I must admit that I too like leeks and it is prolific in French cuisine but sauté it, braise it, brown it, roast it, take it home and call it Bob, but for the love of God, please do something with it other than BOIL it to drink the resulting broth. Yuk!
Some leek lore for you leek lovers out there, courtesy of The Internet. It seems that in the 7th century, the Welsh wore leeks in their hats to differentiate themselves from their enemies in battle. And what happens if your leek falls out of your hat, you ask? You get killed by your fellow soldiers, of course silly, that is if you’re not able to convince them that you are indeed on their side. Could this have been the first documentation of friendly fire? During one particular victory against the Saxons, those fierce fighting Welsh led by King Cadwallader won and the leek became the emblem of pride. The leek loving Welsh have since worn this long legume to commemorate the victory on St. David’s Day, March 1st. Naturally…. leek broth or cawl is the traditional meal on this day. Thanks but I’ll have the Vichyssoise please…
This is an American version of the chilled leek and potato soup derived from the French classic. It can also be served hot which is how I prefer it. This recipe is courtesy of the Cordon Blue book, Soups, from their Home Collection.
Warning: do not attempt to cook this while simultaneously (not simulating) having s*x and wearing pantyhose. If you do not heed my warning and become injured, don’t blame me cuz I’ll just say “told you so!” If you don’t sear an appendage and actually enjoy it, email me immediately! I have just the web site for you!
2 tbsp butter
3 large leeks, white part only, thoroughly washed and thinly sliced
1 celery stalk, thinly sliced
2 small potatoes, peeled and cubed
1 quart (approx 1 liter) chicken broth
¾ cup (approx 200 ml) heavy whipping cream (or crème fraîche)
a few stalks of chives, chopped
1. on medium heat, melt butter and add leeks and celery. cook until soft, stirring occasionally, but do not allow it to brown. turn down the heat if you see this.
2. add potatoes and broth, salt & pepper
3. bring soup to a boil, then reduce to a simmer and cook for about 15 minutes or until the potatoes are very soft.
4. purée with an immersion blender right in the pot or a blender or cuisinart for a smooth consistency. (smooth or chunky, it’s your soup so make it how you want.)
5. stir in ½ cup of cream and season to taste with salt & pepper
6. chill for at least 2 hours.
7. serve in chilled bowls. whip the remaining ¼ cup of whipping cream and garnish along with the chopped chives.
bon appetit... and between you and me, I’ve seen my share of not-so-thin French women so don’t believe everything you read!