Monday, May 25, 2009

Yummy leeks

I couldn't wait to use the leeks that I bought from the farmers market this weekend. I have made creamed leeks before, but I was looking for a recipe with more flavor, and I found it. This dish was so good. It was easy but it seems like a more complex dish! Although it was super tasty it isn't the best dish for those of you on diets.

Baked Leeks with Bacon

4 sm Or medium leeks; trimmed,
1 oz Bacon; cut into small dice
1 lg Egg
1/4 c Milk
1/4 c Chicken broth or low-sodium
Ground white pepper
1 oz Gruyere cheese ; grated, (I used Gouda.. not a fan of Gruyere but I think any cheese would work with this recipe. I also used about 3oz of cheese... just because I shredded that much and didn't want to waste it:o))
1 tb Dry bread crumbs
1 tb Minced fresh parsley

1. Trim leeks about 2 inches beyond point where leaves start to darken. Trim root end, keeping base intact.
2. Slit leek lengthwise upward through leaves, leaving base intact. By trimming only dark green parts of each half, more of leek can be saved.
3. Soak trimmed leeks in a sinkful of cold water to loosen excess dirt, then rinse leeks in cold running water, pulling apart layers with your fingers to expose any clinging dirt.
4.Arrange leeks in a single layer in a steamer basket or steamer insert. Carefully place basket over pot of vigorously boiling water-, cover and steam until tip of knife inserted in thickest part of leek meets no resistance, about 10 minutes for leeks I inch thick, about 12 minutes for leeks 1 1/4 inches thick.
5. Adjust oven rack to center position and heat oven to 350 degrees. Fry bacon in small skillet over medium-high heat until fat is rendered and bacon is crisp, 3 to 5 minutes. Drain fat and set bacon aside to cool.
6. Whisk egg, milk, chicken stock, and salt and pepper to taste in small bowl. Stir in Gruyere cheese.
7. Arrange leeks in a single layer in baking dish. Pour egg mixture over leeks, sprinkle with bacon bits and bread crumbs. Bake until top is browned and egg mixture is set, about 30 minutes. Sprinkle with parsley and serve immediately.

Cooks Illustrated, Mar./Apr. 1995, Page 15. Credit: Mindy Schreil. Nationality: USA Course: vegetable Season:any Methods: steamed, baked Start to Finish 1 hour Preparation 10 minutes Attention 45 minutes Finishing a minute or less Converted from Mangia!, Cooks Illustrated 1993-1995 Cookbook Recipe by: Cooks Illustrated, Mar./Apr. 1995, Page 15 Posted to MC-Recipe Digest by "Hobbs, D B USO" on Mar 19, 1998

What do you do when you have really long Leek leaves that you can't use? Make a
hat! :o)

Not the best picture of our meal, but it was really good

I had 3 leek stalks from the farmers market and it barley made enough for Jim and I. So if you are going to use this recipe to feed more than 2 people than I would double it.

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