We went to France last night!

On the menu for dinner last night was some potato and leek soup (potage parmentier) and onion and bacon pie (Flammkuche). It was cold yesterday so we were craving some warm, yummy comfort food!

Potato and Leek Soup (Potage Parmentier)

1 lb all purpose potatoes, peeled and diced

1 lb leeks, trimmed and washed well, thinly sliced

8 cups chicken broth

1 tbsp salt 2 tbsp minced parsley

2 tbsp unsalted butter

4 tbsp heavy cream

1. Combine the potatoes, leeks, broth, and salt in a large saucepan. Bring to a boil over high heat. Lower to a simmer and cook, partially covered, for 40 min.

2. Mash the potatoes and leeks against the side of the pot with a large spoon. Taste and add salt if necessary.

3. Before serving, stir in parsley, butter, and cream.

Onion and Bacon Pie (Flammkuche)

2 cups all purpose flour

1 1/2 tsp salt

2 Tbsp vegetable oil

1 1/2 tsp active dry yeast

3/4 c warm water

6 slices thick cut smoked bacon, diced

4 tbsp unsalted butter

3 lbs onions, thinly sliced

salt and pepper to taste

1 cup creme fraiche

1. Dissolve yeast in warm water. In separate bowl, combine the flour, salt, and oil in bowl. Once yeast is dissolved, pour into bowl with flour, salt and oil. Knead dough for about 8 min.

2. Place the dough in a large greased mixing bowl. Cover and let rise 1 - 1 1/2 hours until it doubles in size.

3. Prepare the filling while the dough rises. Cook the bacon in a large skillet over med. high heat until the fat is rendered but not browned. Remove the bacon and drain on paper towels. Add the butter. When melted, add the onions and cook until soft and golden, about 20 min. Remove from the pan to a large bowl with a slotted spoon, draining away most of the fat. Season with salt and pepper. Let cool for 30 min. Stir in the creme fraiche.

4. Punch down the risen dough. Lightly flour and roll out into a 12 inch circle. Place on a pizza pan. Spread the onion mixture over the dough. Scatter the bacon on top. Let rise 30 min.

5. Pre heat oven to 375 degrees F. Place the flammkuche on rack and back for 30 min. or until the bottom of the crust is golden brown. Remove from oven and let cool for 15 min.

It was a little time consuming, but well worth it! To save time, you could always buy pre made pizza dough.

Bon Apetit!