Whisk Wednesdays: Julienne Darblay
Author: swampkitty05 // Category: Food Blogging Event, Food Porn
Man, even when I have the best of intentions I always, always, always end up being a day late with my entry to the Whisk Wednesdays blogging event. Maybe in my head I should call it “Whisk Tuesdays” so I get it in on time on Wednesdays. This time, I have a good excuse, I promise. Our electric went out for like 3 or 4 hours last night. From like 6 to almost 10pm, no power, no air conditioning, nada. And while I could have made it all on the stove in the outdoor kitchen, in 90 degree plus heat, it wasn’t going to happen. So we didn’t even get started on this until darn near midnight.
If we had known how long it would take to julienne the veggies, we would have started that while the power was out and weren’t doing anything else other than sitting on the front porch trying to stay cool. So the soup was finally done at around 2 or 3 am. And it sure looks pretty, doesn’t it?
For those not familiar with it, a Julienne Darblay is a creamed leek and potato soup that is garnished with blanched julienned vegetables. It has a super smooth creamy mouthfeel that reminds me of velvet. Or a warm version of vichyssoise. The bouquet garni added a lot to the flavor, and the julienned veggies were a nice contrast in texture. It’s probably more work than I’d do for a normal meal, but we’d probably do this one again for a special occassion.
July 17th, 2008 at 8:33 pm
It looks beautiful! I must must try it.
July 17th, 2008 at 10:06 pm
Wow… the presentation is elegant and beautiful! Nicely done
July 18th, 2008 at 7:21 pm
Your life sounds like mine! Only folks like us can experience a “rolling black-out” on a train, on the hottest day of the year…
Still, you triumphed mightily! Your soup is lovely, and I know it was downright tasty! Velvet…nice comparison! I found I didn’t mind the turnip at all in this application. I’m not caving in that I “like” cooked turnips yet, but I’m open to trying them again. As I get older, I occasionally find that either a) my palate has matured or b) the item I didn’t care for wasn’t one of my mother’s strong points in cooking. Sorry Mom. It’s very possible that turnips fall into the latter category, but liver, for the most part with extremely rare exceptions, still won’t work for me. *Ü* I think I’m going to give it another try with a small dice rather than julienne…then maybe it would be Diced Darblay…loses something in transition, doesn’t it? Enjoy!
July 18th, 2008 at 8:35 pm
I’m impressed that you were cooking at such an hour! You guys are true dedicated foodies! And that picture looks perfect. Your description of the soup like velvet is a good one. Great job!
Shari@Whisk: a food blog
July 18th, 2008 at 9:37 pm
Perhaps this is the wrong place for this, but I worked one summer in Columbus in the late 70’s. I fell in love with a restaurant that specialized in cooking Prime Rib in a bed of rock salt. I can not remember where it was but I seem to recall it was on the north side of town and the restaurant had a lot of dark wood finish (I think) I have a friend that is going to be visiting in Columbus and I was wondering if the reataurant was still in business? If it is not I wonder if anyone else remembers it?
I can be emailed at red2209@cfl.rr.com.
July 20th, 2008 at 7:05 pm
You crack me up with all your late night cooking. How do you do that?
The soup looks excellent…very elegantly presented, and I can see why you would want to do this again for a special occasion as you make it look very special!