Visiting the dentist is fairly stressful in and of itself. Plus, we have a new dentist, thanks heavens, this time with a decent office staff, but still--no dentist ever says the same thing. Today's visit was something of an emergency (more stress); the new dentist's advice had/has to be weighed with my common sense. I will spare everyone the details.
I had to park in a grocery parking lot. Time for potatoes, the ultimate comfort food. I wanted to make a soup, but am without stock of any kind. I remembered the first potato/corn chowder I ever ate: at a departmental pot luck at a small school where I used to teach (1987), my genial colleague (who I later discovered wrote me a fairly negative letter of recommendation--thanks GT!) made a delicious soup from the Vegetarian Epicure. The secret, he said, was the nutritional yeast Anna Thomas called for
I couldn't find my old copy, but I found the recipe online. As expected too goopy (flour???) with various things I didn't have.
Here's what I did: threw some frozen caramelized onions (I do this in the crock pot every few months) in the pot with 2 peeled and chopped potatoes. Put in a little of that nutritional yeast. Then covered with water. Simmered for a while. Mashed everything up when done and added salt, some milk, and a can of drained corn. Served with extra sharp cheddar. Oh, and I stirred in a bit of butter, a trick I learned from the great Marcella Hazan.
Soooo good. I hadn't made this vegetarian version in years, having gone over to Ina Garten's with bacon and chicken stock. Hers is even more goopy. I think I am going to return to the simpler vegetarian version. The nutritional yeast has a definite umami effect. We use it on popcorn (a friend calls it hippie dust). You can get it at Whole Foods. Or leave it out, of course.
It's amazing how good a stock potatoes and onions produce. This soup is so cheap to make that it will offset the cost of my dental treatment, at least if I eat it once a week for the next--oh--thirty years.
Is there anyone of a certain age who doesn't have this cookbook somewhere? A mere glance at the cover triggers a wave of nostalgia. Do you still cook anything from it?