Hey there Florida Foodie friends,
It is the memory of every shameful thing you’ve ever done that haunts you in those moments just before you fall asleep, Thomas Mates.
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I’m kidding, of course. I’m sure you have all lived saintly lives without regret. Sounds boring to me, but to each their own.
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Speaking of memory, mine is apparently crumbling right before my very eyes because I completely forgot what day it was, which is why you all are getting this newsletter a little later in the day.
My deepest apologies.
I won’t dawdle with my usual long-winded intro.
Before we get into it, I just wanted to remind you all that we have a new place for you to talk about all things food. The Florida Foodie Forum is here so you can share recipes, get restaurant recommendations, or just ask any foodie questions.
Just click here to join the fun!
Something for everyone!
David Hackett is a man with a lot on his plate.
He is the executive chef for Caribe Royale Orlando. That means he is responsible for overseeing eight different dining options for guests. Hackett said he tries hard to make sure that each location offers a unique menu.
He shared his unique culinary journey with Candace Campos and Lisa Bell on the latest episode of Florida Foodie.
>You can check out the whole episode here<
Don’t forget you can also find every episode of Florida Foodie on YouTube.
Small bites🍯
Lots of dining options🍽️: Food halls have become a big trend across Central Florida. Two new ones have been announced, one in Orlando and the other in Cocoa Beach. Click here and here to read more.
Far East favorites🥢: Over 80 vendors are setting up at Orlando’s Festival Park this weekend as part of one of Florida’s largest Asian festivals. Click here for all the details.
On the move🍔: I told you last week that Hamburger Mary’s was getting ready to move out of downtown Orlando. Now we know where the drag-themed burger restaurant is set to land. Find out here.
Lego eats🍧: Legoland is having its summertime celebration right now, which includes lots of seasonal treats. Our theme park expert Haley Coomes shows off what the park has to offer. Check it out here.
Something to try at home 🍽️
It has been hot and dry here in Florida. The perfect weather for a hearty soup. I kid, of course, but I also just could not think of another recipe for today. So, we are making potato leek soup. It is delicious, easy and it can be eaten hot or cold, which is actually pretty good for this warm weather.
The recipe is adapted from one by J. Kenji Lopez-Alt.
Ingredients:
- 2 tablespoons unsalted butter
- 2 large leeks, white and pale green parts only, rinsed and roughly chopped
- 1-quart low-sodium chicken stock
- 2 medium russet potatoes, peeled and cut into quarters (about 3/4 pound)
- 1 bay leaf
- Kosher salt and freshly ground white pepper
- 1/2 cup heavy cream
- 1/2 teaspoon freshly ground nutmeg
- Sliced chives or scallions, for serving
- Crispy bacon, chopped, for serving
Step 1: In a stock pot over medium-low heat, melt your butter until it begins foaming. You do not want the butter to brown. Then add your chopped leeks with a little salt and saute them until softened.
Step 2: Add your stock to the pot followed by your potatoes and bay leaf. Bring it up to a boil and then reduce it to a simmer. Cook until your potatoes are completely softened.
Step 3: Remove your bay leaf. Place your soup into a blender (or use an immersion blender) and thoroughly puree your soup until it thickens. It should take on a greenish-white color from the leeks. You can also just use a potato masher for a chunkier, more rustic soup. If you placed your soup in a blender, return it to the pot and leave it on low heat.
Step 4: Add your heavy cream and nutmeg along with salt and fresh white pepper to taste. Simmer for another 5 to 10 minutes.
Step 5: Serve with chives or scallions sprinkled over the top of the soup. You can also add some crispy chopped back and a couple of splashes of olive oil for extra richness.
This is a quick and easy soup. It tastes just as good cold as it does hot. There are plenty of ways you can dress it up further if you want. Some grated parmesan or red pepper flakes would be a nice addition. Some spicy chili crisp might be nice too.
That’s it for today.
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Send me your recipes so I can share them with everyone. My email is tmates@wkmg.com.
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