Print this page
Wednesday, 25 November 2015 16:07

Nothing like baked potato soup after dental work

Written by 
Rate this item
(0 votes)

When I arrive for my reservation, I’m led to what is arguably the best seat in the house.

Situated in a quiet corner, unencumbered by too many comings and goings, the panoramic view includes mountain, sky and cityscapes. Clouds sit lightly along the skyline, and deciduous trees are dressed in the first snowfall of the season.
Minutes after being seated, a bib is draped about my neck with a small flourish.
Anywhere else, I’d be ordering a whole lobster, complete with claw crushers and a small mallet. And after finagling meat from the freshly-steamed carapace, I’d swirl it in butter and make yummy sounds.
“How are you today?” I’m asked as my chair begins to tilt backwards.
“As well as can be expected on Root Canal Tuesday,” I reply.
My dentist laughs, makes a joke about discount dentists (which he is not), and begins to empty a syringe of numbing agent into my cheek and gums.
While the left side of my face fattens, I try to recall the restaurant fantasy I was engaged in only minutes ago, but can no longer imagine the menu.
Instead of a glass of Chardonnay, I clasp a TV remote control that’s been hermetically sealed in a Ziplock bag, and begin, as a dribble of spit attempts to escape the corner of my mouth, to sift through channels.
Food Network, at 11 o’clock on a weekday morning, features Eat Street. And today the host visits a Bacon Mania food truck in Costa Mesa, California.
He tries, but fails, to convince me that bacon milkshakes are da bomb, but maybe that’s just the novocaine talking.
Soon, my backmost molar is fitted with a rubber dam and a medieval-looking clamp. Unlike the vaguely bubble gum-carpaccio-flavoured rubber dams I expect, this one tastes slightly acidic and begins to burn, ever so slightly, the tip of my tongue.
When the assistant goes out of the cubicle, I take a picture of myself with my BlackBerry, another shot of the bristling tray of drill bits, and email the images to a friend.
Elsie is home recovering from recent surgery, so we are commiserating this week.
Flip flip flip.
I become convinced that dentist offices must, and soon, become the new frontier for NetFlix.
Without it, however, during my own feature-length drama, I land on the Comedy Network, where Sheldon, Leonard, Howard and Raj are eating at the Cheesecake Factory for the very first time.
Sheldon considers making it his Tuesday hamburger spot and eliminating Souplantation from his weekly dinner schedule. (Soup, I consider, is probably the only viable option for my own dinner tonight).
I’m in dangerous territory here.
There are rules, after all, regarding the watching of The Big Bang Theory. They include never watching a Sheldon-centric episode while eating, unless accompanied by someone who has a practical knowledge of the Heimlich Maneuver.
Today, however, I’m not only at risk of laughing out loud and choking on my own drool, but also snickering and ending up with a drill where no drill has gone before.
When said drill begins to whir, however, I decide two things.
First, having a root canal is unfunny enough to neutralize all risk of laughter.
And second, when I get out of this chair, I’ll pick up ingredients for baked potato soup, garnished with crumbled bacon.
If you want, think of it as a baked potato milkshake.
Baked Potato Soup
flesh from 4 large baked potatoes
4 Tbs butter
2 medium leeks, finely sliced, (white and light green parts only)
5-6 cups chicken stock
2 cups grated cheddar
6 green onions, finely sliced, (white and light green parts only)
5 strips bacon, cooked crisp, drained, chopped
flaked kosher salt/freshly ground pepper
sour cream
Scoop flesh from well-baked potatoes.
Melt butter in a stock pot over medium-high heat. Add leeks; sauté until softened, 2 to 3 minutes. Add potatoes and 5 cups stock. Bring to a boil, then reduce to simmering for 10 minutes
Puree using an immersion blender. Thin with additional stock if needed.
Bring back to a simmer. Season with salt and pepper. Serve with grated cheddar, green onions, bacon and sour cream.

Read 4432 times