FORT FAIRFIELD, Maine — The Maine Agri-Women, in conjunction with the Maine Potato Board, recently held a Maine potato-cooking contest during the 64th annual Maine Potato Blossom Festival. The event seeks to promote and bring attention to the importance of the potato in Aroostook County.
There were six categories in the potato-cooking contest: breads, casseroles, desserts, salads, soups and appetizers. Winners in each category were chosen on four qualities: appearance of the dish, texture, ease of preparation and flavor.
Winners each received $25 for first place and $15 for second place. The over winner received $200.
First-place winners were: Roxanne Poole, dessert; Matthew and Eva Poole, bread; Jennifer Perrault and Pat Dobson, tied for first place in casserole; Whitney McNamee, appetizer; and Wade McLaughlin, soup.
The overall winner was Wade McLaughlin. His soup recipe is as follows:
Potato and Leek Soup
4 firm leeks (1 inch in diameter)
4 tablespoons of butter
2-and-a-half pounds of medium starch potatoes, diced
4 quarts of homemade chicken stock (at least)
Salt and pepper to taste
1 garlic clove, diced
1/2 cup of hard, salty cheese (like Pecorino Romano or Parmigiano Reggiano, coarsely grated
1/3 cup of low-fat sour cream
Using only the white and light green parts of the leeks, cut length-wise and clean for grit. Dice leeks. Sauté in butter. Gently cook potatoes and leeks in chicken stock until tender. Season with salt and pepper and bring to a boil; lower heat and allow to stand for 10 minutes covered; then taste and adjust the seasoning. Puree if desired. Add grated cheese and sour cream slowly stirring till melted and combined.
