prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 1/2 cups olive oil + more as needed
1 leek - thinly sliced
2 medium onions - chopped
2 carrots - chopped
1 tomato - chopped
3 sprigs parsley
6 cloves garlic - finely minced
salt
pepper
1 cup white wine
2 - 21/2 pounds monkfish - skinned and boned
1 egg yolk
1 teaspoon lemon juice
steps:
1. heat 2 tablespoons olive oil in a dutch oven or other large lidded pan over medium-high heat. add the leeks, onions, carrots, tomato, parsley and about 1/3 of the minced garlic. reduce heat to medium, season with salt and pepper, and cover. cook, stirring frequently, for 10 minutes.
2. add wine and 1 1/2 cup water and cook for another 5 - 10 minutes, or until vegetables are very tender. transfer mixture to a food processor and puree until smooth. set aside.
3. season fish with salt. heat 2 tablespoons of oil in a large skillet, add fish and cook over low heat, 3 - 4 minutes each side. work in batches, adding more oil as needed to keep fish from sticking.
4. return puree to dutch oven along with fish and any juices. bring to a simmer, reduce heat to low, cover and cook for 10 - 15 minutes, or until fish is cooked through.
5. combine the remaining garlic, a pinch of salt, egg yolk and lemon juice in a bowl; whisk to combine. begin to add the remaining cup or so of oil a drop at a time, whisking constantly. once mixture is emulsified, continue to add oil in a steady stream until fully incorporated and mixture is thick, with the consistency of mayonnaise. season as needed.
6. using a slotted spoon, gently transfer fish to a plate and keep warm. adjust seasoning of the vegetable mixture. remove from heat and whisk in the egg yolk mixture. add fish back in before serving.
- new york times, july 2014
Showing posts with label leeks. Show all posts
Showing posts with label leeks. Show all posts
7.21.2014
1.15.2014
chicken blintzes with wild mushrooms
prep time: tbd
cook time: tbd
servings: 8 - 10
filling ingredients:
1 whole chicken
salt
pepper
1 small bunch thyme + 2 teaspoon chopped thyme leaves
2 tablespoon olive oil
8 ounces chanterelle mushrooms - roughly chopped
3 small garlic cloves - minced
1/2 ounce dried black trumpet mushrooms - soaked in warm water 10 minutes, rinsed, drained and patted dry
4 tablespoons butter + more as needed
1 medium onion - finely diced
2 cups finely diced leeks
2 tablespoons flour
1 cup hot chicken broth
1/4 cup white wine
1/2 cup creme fraiche - garnish
2 tablespoons finely slivered chives - garnish
filling steps:
1. heat oven to 400 degrees. season chicken inside and out with salt and pepper. put thyme bunch in cavity. place on a rack in a roasting pan and roast breast side down for about 1 hour, until juices run clear at thickest part of thigh when pierced with skewer. let cool, then tear meat from carcass in large chunks. remove skin and bones. chop meat in rough 1/2-inch cubes. set aside.
2. put oil in a skillet over medium high heat. add chanterelles and season with salt and pepper. cook for about 2 minutes until lightly colored. add garlic and chopped thyme leaves, stir and cook 1 minute more. remove chanterelles from pan with a slotted spoon. add black mushrooms to pan and season lightly with salt. lower heat and cook gently for 2 minutes. mix half the black mushrooms with all of the chanterelles; cut remaining black mushrooms into strips and reserve for garnish.
3. melt 2 tablespoon butter in wide skillet. add onion and cook over medium high heat, until softened, about 2 minutes. add leeks, season with salt and pepper and cook, stirring, for another 2 minutes. add chicken and mushroom mixture and stir to combine. sprinkle with flour and stir again. add broth and wine and let simmer for 2 minutes. taste an adjust seasoning, then let cool completely and refrigerate for 1 hour or up to 1 day.
blintz steps:
1. put flour and salt in medium mixing bowl. whisk in eggs and milk and beat until smooth. refrigerate for at least 30 minutes. thin with a little more milk if necessary; mixture should have the consistency of heavy cream.
2. put an 8-inch skillet or crepe pan over medium high heat. brush lightly with melted butter, then pour in a scant 1/4 cup batter. tilt pan and swirl batter so it fills pan to maximum circumference. fry pancake on one side only until lightly browned. lay pancakes browned side down on a plate, stacking pancakes as you to.
3. lay pancakes browned side up on a board. fill each pancake with about 3 tablespoon chicken mixture. fold pancake around filling to make a rectangular package. place packages seam side down on a baking sheet.
4. in a wide skillet over medium heat, working in batches, gently fry blintzes on both sides with remaining 2 tablespoons butter for 2 minutes on each side, until crisp and golden. keep fried blintzes warm in a low oven. when serving, dab each blinz with a spoonful of creme fraiche and sprinkle with chives. garnish with reserved black mushrooms.
- new york times, december 2013
cook time: tbd
servings: 8 - 10
filling ingredients:
1 whole chicken
salt
pepper
1 small bunch thyme + 2 teaspoon chopped thyme leaves
2 tablespoon olive oil
8 ounces chanterelle mushrooms - roughly chopped
3 small garlic cloves - minced
1/2 ounce dried black trumpet mushrooms - soaked in warm water 10 minutes, rinsed, drained and patted dry
4 tablespoons butter + more as needed
1 medium onion - finely diced
2 cups finely diced leeks
2 tablespoons flour
1 cup hot chicken broth
1/4 cup white wine
1/2 cup creme fraiche - garnish
2 tablespoons finely slivered chives - garnish
filling steps:
1. heat oven to 400 degrees. season chicken inside and out with salt and pepper. put thyme bunch in cavity. place on a rack in a roasting pan and roast breast side down for about 1 hour, until juices run clear at thickest part of thigh when pierced with skewer. let cool, then tear meat from carcass in large chunks. remove skin and bones. chop meat in rough 1/2-inch cubes. set aside.
2. put oil in a skillet over medium high heat. add chanterelles and season with salt and pepper. cook for about 2 minutes until lightly colored. add garlic and chopped thyme leaves, stir and cook 1 minute more. remove chanterelles from pan with a slotted spoon. add black mushrooms to pan and season lightly with salt. lower heat and cook gently for 2 minutes. mix half the black mushrooms with all of the chanterelles; cut remaining black mushrooms into strips and reserve for garnish.
3. melt 2 tablespoon butter in wide skillet. add onion and cook over medium high heat, until softened, about 2 minutes. add leeks, season with salt and pepper and cook, stirring, for another 2 minutes. add chicken and mushroom mixture and stir to combine. sprinkle with flour and stir again. add broth and wine and let simmer for 2 minutes. taste an adjust seasoning, then let cool completely and refrigerate for 1 hour or up to 1 day.
blintz steps:
1. put flour and salt in medium mixing bowl. whisk in eggs and milk and beat until smooth. refrigerate for at least 30 minutes. thin with a little more milk if necessary; mixture should have the consistency of heavy cream.
2. put an 8-inch skillet or crepe pan over medium high heat. brush lightly with melted butter, then pour in a scant 1/4 cup batter. tilt pan and swirl batter so it fills pan to maximum circumference. fry pancake on one side only until lightly browned. lay pancakes browned side down on a plate, stacking pancakes as you to.
3. lay pancakes browned side up on a board. fill each pancake with about 3 tablespoon chicken mixture. fold pancake around filling to make a rectangular package. place packages seam side down on a baking sheet.
4. in a wide skillet over medium heat, working in batches, gently fry blintzes on both sides with remaining 2 tablespoons butter for 2 minutes on each side, until crisp and golden. keep fried blintzes warm in a low oven. when serving, dab each blinz with a spoonful of creme fraiche and sprinkle with chives. garnish with reserved black mushrooms.
- new york times, december 2013
11.22.2013
clam chowder with spinach and dill
prep time: tbd
cook time: tbd
servings:
ingredients:
48 small clams, well rinsed
1 tablespoon olive oil
1 tabespoon butter
2 cups diced onion
2 cups diced leek
salt
pepper
cayenne
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes - peeled and diced
1/2 pound spinach - cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions
steps:
1. put clams in a large deep skillet and add 4 cups water. cover tightly with lid and bring to a boil over high heat. reduce heat to medium-high and continue cooking until all calms have opened, about 5 minutes. remove lid and let clams cool. shuck clams, discarding shells, and reserve in small bowl. strain broth through a fine-meshed sieve. keep warm over low heat.
2. put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. add onion and leek, season with salt, pepper and a pinch of cayenne, and cook until softened, about 5 minutes. add bay leaves and thyme sprig and cook for 5 minutes more.
3. meanwhile, bring 1 cup water to a boil in a small pot. cut bacon crosswise into 1/2-inch lardons. simmer lardons for 2 minutes, then drain. add lardons to soup pot, along with potatoes. season generously, stir to coat and cook for 1 minute.
4. add 3 1/2 cups warm clam broth and bring pot to a boil. reduce to a simmer and cook until potatoes are tender, about 7 - 10 minutes. check seasoning.
5. just before serving,k add reserved shucked clams, stir in spinach and heat through. stir together creme fraiche and lemon zest and season to taste. ladle soup into wide bowls. add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.
- new york times, october 2013
cook time: tbd
servings:
ingredients:
48 small clams, well rinsed
1 tablespoon olive oil
1 tabespoon butter
2 cups diced onion
2 cups diced leek
salt
pepper
cayenne
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes - peeled and diced
1/2 pound spinach - cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions
steps:
1. put clams in a large deep skillet and add 4 cups water. cover tightly with lid and bring to a boil over high heat. reduce heat to medium-high and continue cooking until all calms have opened, about 5 minutes. remove lid and let clams cool. shuck clams, discarding shells, and reserve in small bowl. strain broth through a fine-meshed sieve. keep warm over low heat.
2. put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. add onion and leek, season with salt, pepper and a pinch of cayenne, and cook until softened, about 5 minutes. add bay leaves and thyme sprig and cook for 5 minutes more.
3. meanwhile, bring 1 cup water to a boil in a small pot. cut bacon crosswise into 1/2-inch lardons. simmer lardons for 2 minutes, then drain. add lardons to soup pot, along with potatoes. season generously, stir to coat and cook for 1 minute.
4. add 3 1/2 cups warm clam broth and bring pot to a boil. reduce to a simmer and cook until potatoes are tender, about 7 - 10 minutes. check seasoning.
5. just before serving,k add reserved shucked clams, stir in spinach and heat through. stir together creme fraiche and lemon zest and season to taste. ladle soup into wide bowls. add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.
- new york times, october 2013
10.14.2013
stir-fried beets greens, tofu and beets
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/2 teaspoon sugar
1/4 - 12 teaspoon salt (to taste)
1 tablespoon soy sauce
2 teaspoon dry sherry
2 teaspoon sesame oil
1 tablespoon grapseed oil, sunflower oil or peanut oil
6 ounces firm tofu - diced
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
2 large beets - peeled and cut in 2-inch julienne
1 medium-size leek, white and light green parts only - cut in half lengthwise, cleaned and sliced thin
1 pound beet greens - stemmed, washed and coarsely chopped
2 teaspoons sesame seeds
1/4 cup minced cilantro
2 teaspoon cornstarch dissolved in 2 tablespoon water
steps:
1. combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another. heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. swirl the oil by adding it to the sides of the pan and swirling the pan.
2. add the tofu and spread out in a single layer. don't stir for 1 minute, then stir-fry for 1 - 2 minutes, until it begins to color. add the garlic and ginger and stir-fry for no more than 10 seconds. add the beets and stir-fry for 1 minute. add the leek and stir-fry for 30 seconds - 1 minute, until softens, then add the beet greens and salt and sugar. stir-fry for 1 - 2 minutes, until the greens have wilted.
3. add the sesame seeds, soy sauce, sherry and sesame oil, the beets and cilantro and stir-fry for 1 minutes. stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute. remove from heat and serve with rice.
- new york times, october 2013
cook time: tbd
servings: 4
ingredients:
1/2 teaspoon sugar
1/4 - 12 teaspoon salt (to taste)
1 tablespoon soy sauce
2 teaspoon dry sherry
2 teaspoon sesame oil
1 tablespoon grapseed oil, sunflower oil or peanut oil
6 ounces firm tofu - diced
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
2 large beets - peeled and cut in 2-inch julienne
1 medium-size leek, white and light green parts only - cut in half lengthwise, cleaned and sliced thin
1 pound beet greens - stemmed, washed and coarsely chopped
2 teaspoons sesame seeds
1/4 cup minced cilantro
2 teaspoon cornstarch dissolved in 2 tablespoon water
steps:
1. combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another. heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. swirl the oil by adding it to the sides of the pan and swirling the pan.
2. add the tofu and spread out in a single layer. don't stir for 1 minute, then stir-fry for 1 - 2 minutes, until it begins to color. add the garlic and ginger and stir-fry for no more than 10 seconds. add the beets and stir-fry for 1 minute. add the leek and stir-fry for 30 seconds - 1 minute, until softens, then add the beet greens and salt and sugar. stir-fry for 1 - 2 minutes, until the greens have wilted.
3. add the sesame seeds, soy sauce, sherry and sesame oil, the beets and cilantro and stir-fry for 1 minutes. stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute. remove from heat and serve with rice.
- new york times, october 2013
6.07.2013
chicken tantanmen ramen
prep time: tbd
cook time: tbd
servings: 4
egg ingredients:
1/2 cup soy sauce
1/2 cup water
2 tablespoons sugar
4 soft-boiled eggs - peeled
bamboo ingredients:
3/4 cup canned and drained bamboo
1 tablespoon sesame oil
1 cup soy sauce
2 tablespoons sugar
pinch of chilli flakes
stock ingredients:
5 1/2 cups chicken stock
ginger
kombu seaweed
dried shitakes
leeks
sesame tare ingredients:
3/4 cup roasted white sesame seeds
1 cup soy sauce
1 cup chili oil
3 tablespoons peeled and roughly chopped ginger
3 teaspoons thinly sliced spring onion
1 1/8 cup sesame paste
chicken ingredients:
3/4 cup minced chicken
3 teaspoons tobanjan
1 cup soy sauce
1 tablespoon chili oil
1 tablespoon vegetable oil
1 tablespoon peeled and finely chopped garlic
1 tablespoon peeled and finely chopped ginger
2 tablespoons finely chopped spring onion
soup ingredients:
1 cup fresh ramen noodles
1 1/2 cups bean sprouts - blanched
4 large leaves bok choy - blanched and chilled
4 tablespoons chives - cut small
chili oil
egg steps:
1. mix together the soy sauce, water and sugar. marinate the eggs at least 3 - 4 hours or overnight.
bamboo steps:
1. stir-fry the bamboo in the sesame oil until dry. add the soy sauce, sugar and chilli flakes and coo until dry.
stock ingredients:
1. combine the chicken stock, ginger, kombu seaweed, dried shitakes and leeks. simmer for 30 minutes until flavors combine. strain stock and set liquid aside. discard ginger, kombu seaweek, shitakes and leeks.
sesame tare steps:
1. place all ingredients in a food processor and blend until smooth. set aside.
chicken steps:
1. in a pan, combine the chili oil and vegetable oil. over medium high heat, stir-fry the minced chicken until brown. add the tobanjan, soy sauce, garlic, ginger and onion. cook until dry. set aside.
soup steps:
1. divide the tare between four bowls and cover with stock. whisk until the tare has made the stock creamy.
2. cook the noodles according to the package. drain and divide between the four bowls. top with been sprouts, bamboo, egg, grown chicken bok choy and chives. finish with chili as desired.
- goop, june 2013
cook time: tbd
servings: 4
egg ingredients:
1/2 cup soy sauce
1/2 cup water
2 tablespoons sugar
4 soft-boiled eggs - peeled
bamboo ingredients:
3/4 cup canned and drained bamboo
1 tablespoon sesame oil
1 cup soy sauce
2 tablespoons sugar
pinch of chilli flakes
stock ingredients:
5 1/2 cups chicken stock
ginger
kombu seaweed
dried shitakes
leeks
sesame tare ingredients:
3/4 cup roasted white sesame seeds
1 cup soy sauce
1 cup chili oil
3 tablespoons peeled and roughly chopped ginger
3 teaspoons thinly sliced spring onion
1 1/8 cup sesame paste
chicken ingredients:
3/4 cup minced chicken
3 teaspoons tobanjan
1 cup soy sauce
1 tablespoon chili oil
1 tablespoon vegetable oil
1 tablespoon peeled and finely chopped garlic
1 tablespoon peeled and finely chopped ginger
2 tablespoons finely chopped spring onion
soup ingredients:
1 cup fresh ramen noodles
1 1/2 cups bean sprouts - blanched
4 large leaves bok choy - blanched and chilled
4 tablespoons chives - cut small
chili oil
egg steps:
1. mix together the soy sauce, water and sugar. marinate the eggs at least 3 - 4 hours or overnight.
bamboo steps:
1. stir-fry the bamboo in the sesame oil until dry. add the soy sauce, sugar and chilli flakes and coo until dry.
stock ingredients:
1. combine the chicken stock, ginger, kombu seaweed, dried shitakes and leeks. simmer for 30 minutes until flavors combine. strain stock and set liquid aside. discard ginger, kombu seaweek, shitakes and leeks.
sesame tare steps:
1. place all ingredients in a food processor and blend until smooth. set aside.
chicken steps:
1. in a pan, combine the chili oil and vegetable oil. over medium high heat, stir-fry the minced chicken until brown. add the tobanjan, soy sauce, garlic, ginger and onion. cook until dry. set aside.
soup steps:
1. divide the tare between four bowls and cover with stock. whisk until the tare has made the stock creamy.
2. cook the noodles according to the package. drain and divide between the four bowls. top with been sprouts, bamboo, egg, grown chicken bok choy and chives. finish with chili as desired.
- goop, june 2013
3.27.2013
white chicken potpie
prep time: tbd
cook time: tbd
servings: 8 - 10
ingredients:
3 boneless, skinless chicken breasts
salt
pepper
3 cups chicken stock
1 cup white wine
2 garlic cloves - smashed and peeled
1 bay leaf
1 thyme sprig
1 rosemary sprig
1 cup + 2 tablespoons unsalted butter - chilled
2 leeks - thinly sliced
1 shallot - thinly sliced
3 1/2 cups flour
1 cup heavy cream (more as needed)
2 small carrots - peeled and diced
1 medium potato - peeled and diced
1 cup frozen peas
1 1/2 teaspoon finely grated lemon zest
1 tablespoon baking powder
1 1/2 cups buttermilk
3 tablespoons sliced blanched almonds
steps:
1. season chicken lightly with salt and pepper. let rest 15 minutes. in a medium pot over medium heat, combine the chicken, stock, wine, garlic bay leaf, thyme and rosemary. bring to a simmer and cook chicken gently until no longer pink, 10 - 15 minutes. transfer meat to a plate to cool completely. strain and reserve cooking liquid. once chicken is cook ,shred into bite-size pieces.
2. heat oven to 375 degrees. lightly grease a 9 x 13-inch baking pan with butter. melt 4 tablespoons butter in a large skillet over medium high heat. add leeks and shallot and cook until softened, about 5 minutes. melt in 4 more tablespoons butter. stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. slowly whisk in the strained stock and the cream. season with 1 teaspoon salt and 1/2 teaspoon pepper. bring mixture to a simmer. stir in carrot and potato; simmer over low heat, stirring frequently, 10 minutes. stir in check, peas and lemon zest. scrape mixture into prepared pan.
3. in a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. stir in buttermilk. dollop mixture on top of potpie filling. brush tops with cream and sprinkle with almonds.
4. transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 - 45 minutes. let cool 10 minutes before serving.
- new york times, march 2013
cook time: tbd
servings: 8 - 10
ingredients:
3 boneless, skinless chicken breasts
salt
pepper
3 cups chicken stock
1 cup white wine
2 garlic cloves - smashed and peeled
1 bay leaf
1 thyme sprig
1 rosemary sprig
1 cup + 2 tablespoons unsalted butter - chilled
2 leeks - thinly sliced
1 shallot - thinly sliced
3 1/2 cups flour
1 cup heavy cream (more as needed)
2 small carrots - peeled and diced
1 medium potato - peeled and diced
1 cup frozen peas
1 1/2 teaspoon finely grated lemon zest
1 tablespoon baking powder
1 1/2 cups buttermilk
3 tablespoons sliced blanched almonds
steps:
1. season chicken lightly with salt and pepper. let rest 15 minutes. in a medium pot over medium heat, combine the chicken, stock, wine, garlic bay leaf, thyme and rosemary. bring to a simmer and cook chicken gently until no longer pink, 10 - 15 minutes. transfer meat to a plate to cool completely. strain and reserve cooking liquid. once chicken is cook ,shred into bite-size pieces.
2. heat oven to 375 degrees. lightly grease a 9 x 13-inch baking pan with butter. melt 4 tablespoons butter in a large skillet over medium high heat. add leeks and shallot and cook until softened, about 5 minutes. melt in 4 more tablespoons butter. stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. slowly whisk in the strained stock and the cream. season with 1 teaspoon salt and 1/2 teaspoon pepper. bring mixture to a simmer. stir in carrot and potato; simmer over low heat, stirring frequently, 10 minutes. stir in check, peas and lemon zest. scrape mixture into prepared pan.
3. in a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. stir in buttermilk. dollop mixture on top of potpie filling. brush tops with cream and sprinkle with almonds.
4. transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 - 45 minutes. let cool 10 minutes before serving.
- new york times, march 2013
3.18.2013
duck "cassoulet"
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 14-ounce cans cannelloni beans - rinsed and drained
1 big dark green leaf from the outside of a leek
7 cloves peeled garlic - 3 crushed, 4 finely sliced
salt
bouquet garni of 3 sprigs fresh parsley, 1 sprig chervil, 2 cloves, 1 bay leaf and 6 peppercorns
4 slices duck bacon - fat removed from all but 1 - chopped into lardons
1 medium yellow onion - peeled and finely chopped
1 14-ounce can whole peeled tomatoes with their juice
pepper
4 legs duck confit - excess fat scraped off
2 tablespoons olive oil
1/2 day-old baguette - cut into coarse crumbs
1 tablespoon fresh parsley
2 sprigs fresh thyme
steps:
1. combine the beans, leek leaf, 1 crushed clove garlic, a large pinch of salt and the bouquet garni in a large saucepan. cover with cold water, bring to a boil, and lover the heat. let simmer over low heat while you proceed.
2. in a large heavy pot, cook the duck bacon over medium-high heat for 3 minutes, or until beginning to render and brown. turn the heat to low and add the onion and the 4 sliced cloves garlic. cook for 15 minutes, keeping the heat low. add th tomatoes and their juice, crushing them with a wooden spoon, a pinch of salt, and a few healthy grinds of black pepper. simmer on low for half an hour.
3. meanwhile, put the duck legs in a large frying pan and set it over medium heat. let the duck legs brown deeply on both sides, about 5 minutes a side, and remove to a plate, reserving the fat in the pan. add the olive oil to the pan along with the 2 remaining crushed cloves garlic, keeping the heat at medium. add the bread crumbs and cook, stirring, until fragrant, abou2 minutes. remove from heat, discard the garlic, and stir in the parsley. drain the beans, reserving their cooking liquid and discarding the leek, garlic, and bouquet garni. stir the beans into the tomato mixture, nestle in the thyme and the duck legs. season with salt and pepper.
4. preheat the oven to 350 degrees. scatter the bred crumbs over the top of the cassoulet and evenly ladle over 1 1/2 cups of the bean cooking liquid. bake until the bread crumbs are nicely browned, about 1/2 hour.
- goop, march 2013
cook time: tbd
servings: 4
ingredients:
2 14-ounce cans cannelloni beans - rinsed and drained
1 big dark green leaf from the outside of a leek
7 cloves peeled garlic - 3 crushed, 4 finely sliced
salt
bouquet garni of 3 sprigs fresh parsley, 1 sprig chervil, 2 cloves, 1 bay leaf and 6 peppercorns
4 slices duck bacon - fat removed from all but 1 - chopped into lardons
1 medium yellow onion - peeled and finely chopped
1 14-ounce can whole peeled tomatoes with their juice
pepper
4 legs duck confit - excess fat scraped off
2 tablespoons olive oil
1/2 day-old baguette - cut into coarse crumbs
1 tablespoon fresh parsley
2 sprigs fresh thyme
steps:
1. combine the beans, leek leaf, 1 crushed clove garlic, a large pinch of salt and the bouquet garni in a large saucepan. cover with cold water, bring to a boil, and lover the heat. let simmer over low heat while you proceed.
2. in a large heavy pot, cook the duck bacon over medium-high heat for 3 minutes, or until beginning to render and brown. turn the heat to low and add the onion and the 4 sliced cloves garlic. cook for 15 minutes, keeping the heat low. add th tomatoes and their juice, crushing them with a wooden spoon, a pinch of salt, and a few healthy grinds of black pepper. simmer on low for half an hour.
3. meanwhile, put the duck legs in a large frying pan and set it over medium heat. let the duck legs brown deeply on both sides, about 5 minutes a side, and remove to a plate, reserving the fat in the pan. add the olive oil to the pan along with the 2 remaining crushed cloves garlic, keeping the heat at medium. add the bread crumbs and cook, stirring, until fragrant, abou2 minutes. remove from heat, discard the garlic, and stir in the parsley. drain the beans, reserving their cooking liquid and discarding the leek, garlic, and bouquet garni. stir the beans into the tomato mixture, nestle in the thyme and the duck legs. season with salt and pepper.
4. preheat the oven to 350 degrees. scatter the bred crumbs over the top of the cassoulet and evenly ladle over 1 1/2 cups of the bean cooking liquid. bake until the bread crumbs are nicely browned, about 1/2 hour.
- goop, march 2013
3.01.2013
lox chowder
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium leek - cleaned, trimmed and thinly sliced
1 carrot - peeled and diced
1 clove garlic - peeled and minced
1 large, starchy potato - peeled and cut into small cubes
2 teaspoons fresh thyme leaves
1/4 cup flour
1/2 cup dry white wine
1 1/2 cups chicken stock
1 bay leaf
2 cups whole milk
4 ounces smoked salmon - flaked
3/4 cup heavy cream
pepper
chives - minced
steps:
1. melt the butter with the oil in a large, heavy-bottomed pot set over medium heat. add leek and carrot and cook until the vegetables have softened, 5 - 10 minutes. add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 - 3 minutes.
2. sprinkle the flour over the vegetable mixture ans stir to combine, then cook, stirring often, for approximately 5 minutes, making sure not to scorch the bottom of the pan.
3. add the wine, chicken stock and bay leaf, and bring mixture to a simmer. after 10 minutes or so, stir in the milk, and return to a simmer. cook until the potatoes are tender, approximately 25 minutes. add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil.
4. remove the bay leaf and discard. add the cream, then stir to combine and heat through. season to taste with pepper. garnish with minced chives.
- new your times
cook time: tbd
servings: 4 - 6
ingredients:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium leek - cleaned, trimmed and thinly sliced
1 carrot - peeled and diced
1 clove garlic - peeled and minced
1 large, starchy potato - peeled and cut into small cubes
2 teaspoons fresh thyme leaves
1/4 cup flour
1/2 cup dry white wine
1 1/2 cups chicken stock
1 bay leaf
2 cups whole milk
4 ounces smoked salmon - flaked
3/4 cup heavy cream
pepper
chives - minced
steps:
1. melt the butter with the oil in a large, heavy-bottomed pot set over medium heat. add leek and carrot and cook until the vegetables have softened, 5 - 10 minutes. add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 - 3 minutes.
2. sprinkle the flour over the vegetable mixture ans stir to combine, then cook, stirring often, for approximately 5 minutes, making sure not to scorch the bottom of the pan.
3. add the wine, chicken stock and bay leaf, and bring mixture to a simmer. after 10 minutes or so, stir in the milk, and return to a simmer. cook until the potatoes are tender, approximately 25 minutes. add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil.
4. remove the bay leaf and discard. add the cream, then stir to combine and heat through. season to taste with pepper. garnish with minced chives.
- new your times
9.21.2012
bacon, egg and leek risotto
prep time: tbd
cook time: tbd
servings: 4
ingredients:
t cups chicken broth
1 cup finely chopped bacon (about 4 slices)
1 tablespoon olive oil
2 large leeks - quartered lengthwise, cleaned and chopped small
3 tablespoons unsalted butter + more for frying eggs
1/2 small onion - finely chopped
2 cups arborio rice
1/3 cup dry white wine
1 cup finely grated parmesan cheese + more for garnish
salt
pepper
4 large eggs
steps:
1. place stock or broth in a small-medium saucepan over very low heat. heat until steamy, but not simmering.
2. heat a second medium saucepan over medium heat. add bacon and cook until all fat is rendered and is tender and barely crisp. remove with a slotted spoon to a bowl and set aside. add tablespoon o oil to the bacon fat if needed, then add the leeks. cook leeks on medium-low for 10 - 12 minutes, until softened and mostly tender. transfer to bowl with bacon and set aside.
3. add butter to pan and once melted, cook onion until translucent and tender, about 5 minutes. add rice and cook saute until faintly toasted, about 4 minutes. add wine and cook until it almost disappears, about 2 minutes. ladle 1 cup broth into the rice mixture and simmer until it absorbs, stirring frequently. add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is al dente, about 25 - 30 minutes. when desired texture and tenderness is achieved, stir in cheese, bacon and leeks. season with salt and pepper to taste. ladle rice into serving bowls.
4. in a small skillet, heat butter over medium-high and swirl to coat pan. crack one egg into the skillet, season with salt and pepper and reduce heat to medium. cook egg sunny-side-up. place on top of risotto. repeat until all risotto servings have an egg. garnish with grated parmesan.
- smitten kitchen
cook time: tbd
servings: 4
ingredients:
t cups chicken broth
1 cup finely chopped bacon (about 4 slices)
1 tablespoon olive oil
2 large leeks - quartered lengthwise, cleaned and chopped small
3 tablespoons unsalted butter + more for frying eggs
1/2 small onion - finely chopped
2 cups arborio rice
1/3 cup dry white wine
1 cup finely grated parmesan cheese + more for garnish
salt
pepper
4 large eggs
steps:
1. place stock or broth in a small-medium saucepan over very low heat. heat until steamy, but not simmering.
2. heat a second medium saucepan over medium heat. add bacon and cook until all fat is rendered and is tender and barely crisp. remove with a slotted spoon to a bowl and set aside. add tablespoon o oil to the bacon fat if needed, then add the leeks. cook leeks on medium-low for 10 - 12 minutes, until softened and mostly tender. transfer to bowl with bacon and set aside.
3. add butter to pan and once melted, cook onion until translucent and tender, about 5 minutes. add rice and cook saute until faintly toasted, about 4 minutes. add wine and cook until it almost disappears, about 2 minutes. ladle 1 cup broth into the rice mixture and simmer until it absorbs, stirring frequently. add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is al dente, about 25 - 30 minutes. when desired texture and tenderness is achieved, stir in cheese, bacon and leeks. season with salt and pepper to taste. ladle rice into serving bowls.
4. in a small skillet, heat butter over medium-high and swirl to coat pan. crack one egg into the skillet, season with salt and pepper and reduce heat to medium. cook egg sunny-side-up. place on top of risotto. repeat until all risotto servings have an egg. garnish with grated parmesan.
- smitten kitchen
9.17.2012
mushroom, pea and leek risotto
prep time: tbd
cook time: tbd
servings: 2
ingredients:
6 mushrooms
1/2 tablespoon olive oil
salt
pepper
1 - 1 1/2 cup frozen peas
4 cups chicken stock
1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
2 leeks, white parts only - sliced and cleaned
3/4 cup aborio rice
1/2 cup white wine
1/3 cup grated paremesan
steps:
1. pulse the mushrooms in a food processor until they are roughly chopped. heat the olive oil in a skillet over medium-high heat. ad the mushrooms. season with a pin of salt and pepper. saute until the mushrooms are tender and have released most of their liquid. add the peas and saute until they are warm.
2. in a large saucepan, heat the olive oil and butter over medium heat. add the leeks and saute until tender. add the rice and stir for about 1 minute. stir in the wine. let it cook, stirring occasionally, until absorbed. if it appears to be cooking above a simmer turn the heat down. add the stock about 1/2 cup at a time, adding each addition as the one before is absorbed.
3. heat until warmed through. stir in cheese. taste and season with salt and pepper as needed.
- a good appetite blog
cook time: tbd
servings: 2
ingredients:
6 mushrooms
1/2 tablespoon olive oil
salt
pepper
1 - 1 1/2 cup frozen peas
4 cups chicken stock
1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
2 leeks, white parts only - sliced and cleaned
3/4 cup aborio rice
1/2 cup white wine
1/3 cup grated paremesan
steps:
1. pulse the mushrooms in a food processor until they are roughly chopped. heat the olive oil in a skillet over medium-high heat. ad the mushrooms. season with a pin of salt and pepper. saute until the mushrooms are tender and have released most of their liquid. add the peas and saute until they are warm.
2. in a large saucepan, heat the olive oil and butter over medium heat. add the leeks and saute until tender. add the rice and stir for about 1 minute. stir in the wine. let it cook, stirring occasionally, until absorbed. if it appears to be cooking above a simmer turn the heat down. add the stock about 1/2 cup at a time, adding each addition as the one before is absorbed.
3. heat until warmed through. stir in cheese. taste and season with salt and pepper as needed.
- a good appetite blog
4.15.2012
caramelized endive soup with blue cheese
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 1/2 - 2 pounds belgian endive - trimmed
4 tablespoons unsalted butter
1 leek - chopped
1 small potato - peeled and diced
4 cups chicken stock
2 - 3 teaspoons honey
1/2 cup cream
salt
pepper
lemon juice
2 - 3 ounces crumbled gorgonzola
steps:
1. chop 2 of the endives into quarters, lengthwise, and set aside. coarsely chop the remaining endives.
2. put 2 tablespoons butter in a large saucepan on medium-low heat. when the butter is melted, add the leek and coarsely chopped endives. saute for 6 - 8 minutes, stirring occasionally, until the vegetables are soft but not mushy; do not brown.
3. add the potato and stock. bring the liquid to a boil, then turn down the heat and cover. cook, undisturbed, for about 30 minutes.
4. put the remaining butter in a skillet on medium-low heat. when the butter is melted, add the quartered endives and saute, turning once or twice, until they begin to brown. reduce the heat to low and drizzle the honey over the endives. cook another 4 - 5 minutes, until browned, turning once.
5. use and immersion blender to puree the soup in the pan. stir in the cream, a few tablespoons at a time. season with salt, pepper and a few drops of lemon juice to taste. serve topped with pieces of caramelized endive and crumbled blue cheese.
- new york times, march 2012
cook time: tbd
servings: 4
ingredients:
1 1/2 - 2 pounds belgian endive - trimmed
4 tablespoons unsalted butter
1 leek - chopped
1 small potato - peeled and diced
4 cups chicken stock
2 - 3 teaspoons honey
1/2 cup cream
salt
pepper
lemon juice
2 - 3 ounces crumbled gorgonzola
steps:
1. chop 2 of the endives into quarters, lengthwise, and set aside. coarsely chop the remaining endives.
2. put 2 tablespoons butter in a large saucepan on medium-low heat. when the butter is melted, add the leek and coarsely chopped endives. saute for 6 - 8 minutes, stirring occasionally, until the vegetables are soft but not mushy; do not brown.
3. add the potato and stock. bring the liquid to a boil, then turn down the heat and cover. cook, undisturbed, for about 30 minutes.
4. put the remaining butter in a skillet on medium-low heat. when the butter is melted, add the quartered endives and saute, turning once or twice, until they begin to brown. reduce the heat to low and drizzle the honey over the endives. cook another 4 - 5 minutes, until browned, turning once.
5. use and immersion blender to puree the soup in the pan. stir in the cream, a few tablespoons at a time. season with salt, pepper and a few drops of lemon juice to taste. serve topped with pieces of caramelized endive and crumbled blue cheese.
- new york times, march 2012
12.11.2011
potato-leek soup with bacon
prep time: tbd
cook time: 40 minutes
servings: 4
ingredients:
2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon - chopped
2 large leeks, which and light green parts only - thinly sliced
2 cloves garlic - chopped
4 cups chicken broth
2 medium russet potatoes - peeled and cut into 1/2-inch pieces
salt
pepper
1/2 cup heavy cream
1 1/2 cups frozen peas
1/4 cup fresh parsley - chopped
steps:
1. preheat the oven to 400 degrees. melt 1 tablespoon butter, them mix with the paprika in a bowl. add the bread cubes and toss. spread on a baking sheet and bake until golden brown, 8 - 10 minutes. set aside.
2. meanwhile cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. transfer with a slotted spoon to a paper towel-lined plate. discard all but 1 tablespoon fat from the pan.
3. add the remaining 1 tablespoon butter, then add the leeks and garlic. cover and cook until soft, about 5 minutes. add the broth, 2 cups water, potatoes and salt and pepper to taste. cover and bring to a boil over high heat. reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
4. puree half the soup in a blender then return to the pot. add the cream and bring to a simmer. add the peas and cook until tender, about 3 minutes. season with salt and pepper. serve topped with the croutons, bacon and parsley.
- food network magazine, april 2011
cook time: 40 minutes
servings: 4
ingredients:
2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon - chopped
2 large leeks, which and light green parts only - thinly sliced
2 cloves garlic - chopped
4 cups chicken broth
2 medium russet potatoes - peeled and cut into 1/2-inch pieces
salt
pepper
1/2 cup heavy cream
1 1/2 cups frozen peas
1/4 cup fresh parsley - chopped
steps:
1. preheat the oven to 400 degrees. melt 1 tablespoon butter, them mix with the paprika in a bowl. add the bread cubes and toss. spread on a baking sheet and bake until golden brown, 8 - 10 minutes. set aside.
2. meanwhile cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. transfer with a slotted spoon to a paper towel-lined plate. discard all but 1 tablespoon fat from the pan.
3. add the remaining 1 tablespoon butter, then add the leeks and garlic. cover and cook until soft, about 5 minutes. add the broth, 2 cups water, potatoes and salt and pepper to taste. cover and bring to a boil over high heat. reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
4. puree half the soup in a blender then return to the pot. add the cream and bring to a simmer. add the peas and cook until tender, about 3 minutes. season with salt and pepper. serve topped with the croutons, bacon and parsley.
- food network magazine, april 2011
7.17.2011
turkey kale soup
prep time: tbd
cook time: 4 hours
servings: tbd
ingredients:
1 yellow onion - quartered
10 cloves garlic - minced
2 leeks
asparagus tips
1 parsnip
a handful of thyme
2 sprig rosemary
2 vegan bullion cubes
12 cups water
bunch parsley - minced
2 pounds boneless, skinless turkey breast
1 tablespoon soy sauce
1 - 2 pounds kale
steps:
1. preheat oven to 370 degrees. rub the turkey with half the garlic, half the rosemary, half the thyme, soy sauce and half the parsley.
2. in a soup pot add remaining ingredients except for the kale. saute on medium heat about 10 minutes to the vegetables start to brown. cover with water and add bullion. simmer about 3 hours so the vegetables are cooked. strain broth and set aside.
3. meanwhile, place turkey with seasoning in a covered roasting pan into oven. roast about 1 1/2 hours or until cooked. take out of the oven, uncover and let cool about an hour. shred the turkey and add it to the strained broth. take the stems out of the kale. chop and add to the broth. cook another hour. serve garnished with fresh parsley and a splash of soy sauce to taste.
- goop, may 2010
cook time: 4 hours
servings: tbd
ingredients:
1 yellow onion - quartered
10 cloves garlic - minced
2 leeks
asparagus tips
1 parsnip
a handful of thyme
2 sprig rosemary
2 vegan bullion cubes
12 cups water
bunch parsley - minced
2 pounds boneless, skinless turkey breast
1 tablespoon soy sauce
1 - 2 pounds kale
steps:
1. preheat oven to 370 degrees. rub the turkey with half the garlic, half the rosemary, half the thyme, soy sauce and half the parsley.
2. in a soup pot add remaining ingredients except for the kale. saute on medium heat about 10 minutes to the vegetables start to brown. cover with water and add bullion. simmer about 3 hours so the vegetables are cooked. strain broth and set aside.
3. meanwhile, place turkey with seasoning in a covered roasting pan into oven. roast about 1 1/2 hours or until cooked. take out of the oven, uncover and let cool about an hour. shred the turkey and add it to the strained broth. take the stems out of the kale. chop and add to the broth. cook another hour. serve garnished with fresh parsley and a splash of soy sauce to taste.
- goop, may 2010
7.13.2011
eggs en cocotte two ways
note: cocotte refers to the small oval casserole often used in france for baking eggs. ramekins or custard cups are likely substitutes, but 8-ounce wide-mouth canning jars are best.
prep time: tbd
cook time: tbd
servings: 8
mouilette ingredients:
1 rectangular brioche loaf
curried spinach filling ingredients:
7 cups baby spinach (11 ounces)
1 tablespoon unsalted butter
5 ounces shiitake mushrooms - sliced
1 medium clove garlic - minced
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
bacon filling ingredients:
1 large leek (root end trimmed), white and light-green part only (1 1/4 cups)
1 cup gruyere cheese - finely grated
6-ounces thick-sliced bacon - cooked, drained and cut into 1/2-inch lengthwise strips
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
eggs ingredients:
16 large eggs
8 teaspoons heavy cream
salt
freshly ground black pepper
mouillettes steps:
1. trim the crust from a brioche. cut the rectangle into sticks, approximately 4 1/2 x 3/4 x 3/4-inches.
2. place the sticks on a baking sheet and bake them at 350 degrees for 10 minutes, until golden brown. turn the sticks over and bake for 5 minutes. if desired, brush the sticks lightly with softened butter.
spinach filling steps:
1. bring a pot of salted water to a boil over high heat. add the spinach and cook for 1 - 2 minutes, stirring until the leaves are completely wilted. drain and rinse under cold running water until cooled.
2. working in two batches, use your hands to squeeze all the water from the spinach. chop the spinach coarsely on a cutting board to yield 3/4 cup.
3. heat the butter in a medium saute pan over medium-high heat. when the foam subsides, add the shiitakes and cook for 3 - 4 minutes or until well browned, stirring often. add he garlic, curry powder, salt and pepper, stirring to combine.
4. add the cooked spinach, then the cream, which will bubble up and seem to reduce immediately. remove from heat and let cool.
bacon filling steps:
1. cut the leek lengthwise, then crosswise into 1/2-inch slices. place the slices in a large bowl of water and use your fingers to break up the pieces, releasing any grit.. let the leeks float to the top and then use a slotted spoon to transfer them to a separate bowl.
2. bring a pot of salted water to a boil over high heat. add the leeks and cook for 3 minutes, until softened. drain and rinse them under cold running water until cooled. use your hands to squeeze all the water from the leeks and place them in a medium bowl to yield about 1/2 cup. add the gruyere, cooked bacon, salt, pepper and nutmeg; mix well.
egg steps:
1. preheat the oven to 400 degrees. boil a kettle of water. have ready eight 8-ounce ramekins or wide-mouth glass canning jars, and a roasting pan large enough to hold them in a single layer.
2. divide the spinach filling and the bacon filling evenly among 4 ramekins each. deposit the insides of 2 raw eggs in each ramekin. spoon a teaspoon of heavy cream over the egg whites in each ramekin, leaving the yolks exposed. season each ramekin lightly with salt and pepper.
3. place the ramekins in the roasting pan. transfer the pan with the ramekins to the middle rack of the oven. pour in enough of the boiled water to come 1/3 of the way up the sides of the ramekins.
4. bake for 11 - 14 minutes or until the whites are set (opaque and firm when tested with the tip of a paring knife) but the yolks are still runny.
5. serve immediately with mouillettes on the side.
- david haedorn for the washington post, october 21, 2009
prep time: tbd
cook time: tbd
servings: 8
mouilette ingredients:
1 rectangular brioche loaf
curried spinach filling ingredients:
7 cups baby spinach (11 ounces)
1 tablespoon unsalted butter
5 ounces shiitake mushrooms - sliced
1 medium clove garlic - minced
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
bacon filling ingredients:
1 large leek (root end trimmed), white and light-green part only (1 1/4 cups)
1 cup gruyere cheese - finely grated
6-ounces thick-sliced bacon - cooked, drained and cut into 1/2-inch lengthwise strips
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
eggs ingredients:
16 large eggs
8 teaspoons heavy cream
salt
freshly ground black pepper
mouillettes steps:
1. trim the crust from a brioche. cut the rectangle into sticks, approximately 4 1/2 x 3/4 x 3/4-inches.
2. place the sticks on a baking sheet and bake them at 350 degrees for 10 minutes, until golden brown. turn the sticks over and bake for 5 minutes. if desired, brush the sticks lightly with softened butter.
spinach filling steps:
1. bring a pot of salted water to a boil over high heat. add the spinach and cook for 1 - 2 minutes, stirring until the leaves are completely wilted. drain and rinse under cold running water until cooled.
2. working in two batches, use your hands to squeeze all the water from the spinach. chop the spinach coarsely on a cutting board to yield 3/4 cup.
3. heat the butter in a medium saute pan over medium-high heat. when the foam subsides, add the shiitakes and cook for 3 - 4 minutes or until well browned, stirring often. add he garlic, curry powder, salt and pepper, stirring to combine.
4. add the cooked spinach, then the cream, which will bubble up and seem to reduce immediately. remove from heat and let cool.
bacon filling steps:
1. cut the leek lengthwise, then crosswise into 1/2-inch slices. place the slices in a large bowl of water and use your fingers to break up the pieces, releasing any grit.. let the leeks float to the top and then use a slotted spoon to transfer them to a separate bowl.
2. bring a pot of salted water to a boil over high heat. add the leeks and cook for 3 minutes, until softened. drain and rinse them under cold running water until cooled. use your hands to squeeze all the water from the leeks and place them in a medium bowl to yield about 1/2 cup. add the gruyere, cooked bacon, salt, pepper and nutmeg; mix well.
egg steps:
1. preheat the oven to 400 degrees. boil a kettle of water. have ready eight 8-ounce ramekins or wide-mouth glass canning jars, and a roasting pan large enough to hold them in a single layer.
2. divide the spinach filling and the bacon filling evenly among 4 ramekins each. deposit the insides of 2 raw eggs in each ramekin. spoon a teaspoon of heavy cream over the egg whites in each ramekin, leaving the yolks exposed. season each ramekin lightly with salt and pepper.
3. place the ramekins in the roasting pan. transfer the pan with the ramekins to the middle rack of the oven. pour in enough of the boiled water to come 1/3 of the way up the sides of the ramekins.
4. bake for 11 - 14 minutes or until the whites are set (opaque and firm when tested with the tip of a paring knife) but the yolks are still runny.
5. serve immediately with mouillettes on the side.
- david haedorn for the washington post, october 21, 2009
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