The other day I found a recipe for the simplest Leeks Clafoutis and made it within 24 hours. Mostly because of the name and it presented another way to use Brie Cheese. Clafoutis I knew with cherries as a simple dessert.
I used my own measures and it puffed up like a soufflé before settling down. Make sure to have 45 minutes of low heat, otherwise you will be chewing on the leeks, instead off them melting in your mouth.
I used to grow leeks myself. You plant them in summer and they wait patiently in the winter field, till you come and pull one out. I remember that mine gave me watery eyes, like onions. This I have never had with the store bought variety.
Leeks are mostly made by me into pies of the quiche type. Love the ones in Paris; they are not so dripping with grease as over here and you find them quite cheap everywhere. They can make a meal in a financial pinch.
Leeks Onion Milk or cream Eggs Butter Brie Cheese Flour Salt Black pepper Fennel seed
Leeks, only the white stalks, cut in ten centimetre pieces, or the width of your ceramic dish.
Lightly sautéed in butter with the chopped onion for 5 minutes.
Whisk eggs with cream or milk, and flour; add salt and pepper and fennel seeds
Cut the Brie in slices, as many as the leeks stalks you are using.
Arrange the lightly fried leeks in the oven dish. Pour the onions into the batter, mix well. Pour the batter over the leeks. Make sure it reaches only to two-third of the dish as it will rise.
Place the Brie slices over the Leeks, lengthwise.
Place in an oven with the lowest setting and bake for 40 minutes. Not a minute less.
Eat with a light salad, like tomatoes in vinaigrette, balsamic sauce, with bread.
It’s very mild tasting but quite filling and you can improvise it with any additional ingredients or spices you fancy.
Posted by Egmond Codfried (Member # 15683) on :
Leeks go into fried rice or noodles or vegetable soup. Lightley fried or rather braced, they go into mashed patatoes.
A nice Dutch recipe for the left over leaves.
Cut into strips, lightley fry in butter, add milk, let boil about ten minutes till soft. Bind the sauce with maizena, add salt, black peper and nutmeg.
Eat with boiled patatoes and steamed fish
Posted by Mo Ning Min E (Member # 681) on :
Cooked leeks with Brie in a croissant. yummy.
Posted by Egmond Codfried (Member # 15683) on :
quote:Originally posted by Mo Ning Min E: Cooked leeks with Brie in a croissant. yummy.
Just boiled? Cut finely?
Posted by Exiiled (Member # 17278) on :
I'll have mine raw, thank you. And please excuse the 'leek breath'
Posted by MJ (Member # 16726) on :
Leek and mushroom soup is one of my favs.
saute both.. then add cooking cream to suit, and allow to simmer until the flavors meld. YUM.
I LOVE LEEKS! Posted by Egmond Codfried (Member # 15683) on :
That's a nice idea. I use a mushroom soup block for the broth. Last year as I was wandering off the track in the park I came across a whole field of what looked like oyster mushrooms to me. But I was afraid to take any as I'm not an expert as such. But thinking, perhaps some Polish immigrants who were sometimes camping illegally in the park, scattered some spores in order to harvest.
Posted by tina kamal (Member # 13845) on :
these look like green onions?
Posted by Egmond Codfried (Member # 15683) on :
quote:Originally posted by tina kamal: these look like green onions?
Leeks are much larger.
Wild leeks!
Posted by Mo Ning Min E (Member # 681) on :
They are also great for livening up cauliflower cheese.Throw thin slices in with the califlower when precooking. Or lightly cooked, thin slices, then sauted with wild mushrooms sprinkled with crushed coriander seeds.
Posted by CaSaLiNGa (Member # 18049) on :
What about those Mushrooms, really? I can only find Button Mushrooms here in Cairo. No, Shiitake, no Portobellos and not even dried mushrooms in the supermarkets. Any help with that is highly appreciated!
Posted by Mo Ning Min E (Member # 681) on :
I was thinking more about the ones I used to collect from the field where my horses lived. seen shitake in Fathalla, and others I can't name. I guess buttons would be worth a try. And throw in a few courgettes.
BTW. I can't cook really. Only dead easy, fast stuff that does not require too much messing with.
Posted by Dexter (Member # 16952) on :
For dried mushrooms, try Alfa Market in Zamalek. They have quite a large selection of Asian food there and I have noticed big bags of dried mushies.
Posted by Miss_Tigerlily (Member # 3567) on :
I actually prefer magic mushrooms. You got them in Egypt??? Posted by Mo Ning Min E (Member # 681) on :
They are a bit of a 'lad thing' aren't they? Bunch of guys giggling and farting.
I thought I saw some in the garden of my old villa, but didn't dare try them! in case they had dog pee. Small brownish grey like tiny elf hats? Is that right? Never had any. ['spent youth']
Posted by Chef Mick (Member # 11209) on :
quote:Originally posted by Miss_Tigerlily: I actually prefer magic mushrooms. You got them in Egypt???
bad girl Posted by Egmond Codfried (Member # 15683) on :
quote:Originally posted by Mo Ning Min E: They are a bit of a 'lad thing' aren't they? Bunch of guys giggling and farting.
Are you sure about the farting? Stay away from drugs, you are not missing anything.
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