Tag Archives: leeks

Dinner Last Night

29 Jan

Leeks and Sausage Shepherd’s Pie from The 150 Best Slow Cooker Recipes by Judith Finlayson

1 pound pork breakfast sausage  (I used garlic venision sausage)
1 Tbsp. butter
6 large leeks, white part only, cleaned and cut into 2 inch lengths
2 cloves garlic, minced
1/4 tsp. ground nutmeg
pinch of cayenne pepper
1/2 tsp each salt and pepper
1/4 cup all-purpose flour
1 cup chicken stock
1 cup whipping cream
1/4 cup freshly grated or bottled horseradish
4 cups mashed potatoes, seasoned with 1 tbsp. butter, 1/2 tsp salt and 1/4 tsp pepper

1. brown the sausage, cooking throughly.  drain (keeping 1tbsp of fat) and set aside.

2. In large fry pan at medium heat, warm oil and melt butter.  When melted, add leeks and cook until they begin to soften.  Add garlic, nutmeg, cayenne, salt and pepper and cook, stirring for 1 minute. Add flour and cook for 1 minute. Add chicken stock and cream and cook until mixture thickens.  Stir in horseradish.

3. Arrange sausage on bottom of slow cooker.  Pour leek mixture over and top with mashed potates.  Cover and cook on HIGH for 3 to 4 hours, until bubbling and heated through.  (Judith warns not to cook for longer on Low, as the cream may curdle.)

This is a spicey, rich dish.  You can increase the chicken stock to 1 1/2 cup and reduce the cream to 1/2 cup.

Serves at least 6.

Advertisements

Dinner Last Night

5 Jan

What I made for dinner: potatoe- carrot- leek soup (all your veggies…I still had 2 leeks from last time).

Dinner Last Night

21 Dec

Last night our family had:

Butternut Soup with bacon, leeks, and breakfast sausage

scalloped potatoes and celeriac

Dinner Last Night

21 Dec

Tonight we’re having potato leek gratin.  It uses wonderful things from the share we picked up on Wednesday.

The leeks have been washed and sliced to a quarter inch, then softened in 2 tablespoons of butter in a cast iron frying pan.  Once the leeks were soft, I added the fresh thyme — so fragrant! — and some fresh-ground nutmeg, and salt and pepper to our family’s taste.  When all was soft, I stirred in a tablespoon of floor and 2 cups of milk.  Heavy cream would be delicious and decadent but I didn’t have any in the house.  Once that had thickened, I set it aside in  a bowl, and wiped out the pan and began layering (like a lasagna)…Sweetland potatoes, the leek/cream mixture, shredded gruyere cheese, and chives (still frozen from by our back steps), in repeating layers until my cast iron pan was full.  This went into the oven, covered for about half an hour, and then the foil came off and it went back for another 15 or so until brown and bubbly.

Your potatoes, leeks and thyme have never had it so good!

Alongside we had some Piggery ham and your kale, braised.

Dinner Last Night

16 Dec

Dinner last night!

I made the garlic soup recipe up after eating it at Iruna, a restaurant that no longer exists on Harvard Square in Cambridge, MA. The second recipe I made up last night to use up the rest of the veggies for tonight’s pick up.

I’m fighting a cold that won’t go away, so I had:

Garlic soup:

2 tbls butter

2 large garlic cloves (from your elephant garlic), pressed or chopped fine

1 or 2 shallots, crushed or pressed

The white of one leek, well chopped

2 cups chicken broth

salt

white pepper

Sauté the garlic and shallots gently in the butter on fairly low heat for about 2 minutes. You want to just soften it. Add a smidge of olive oil if you worry about the butter burning. Add the chicken broth, stir,  raise the heat to simmer it gently for another 2 minutes, and then add the bread crumbs and seasoning to taste. This soup is delicious, warming, and will load your system with germ fighting garlic.

And then I had:

Hamburger/Veggie Scramble on Nan

1 tbls oil

1 or 2 leeks, sliced (substitute 1/4 onion chopped fine if you don’t have a leek)

1 or 2 baby bok choi, well chopped

1 lb hamburger

1 can of whole tomatoes (1 pint if you canned them)

Greek seasoning: garlic powder, oregano, mint, basil — as much as you like

salt, paprika if you want

Slices of Nan bread (you can buy them a the Co-op but I made mine), or pita

Use a non stick pan and heat the oil, adding the leeks (onion), garlic if you prefer to  use fresh, and baby bok choi. Sauté for 3 or 4 minutes until soft, then add the hamburger. I use low fat grass fed hamburger, so I don’t need to drain the fat. If you do, drain it when the hamburger is browned. Then cut up and add  the canned tomatoes and add its juice, then add the seasoning to taste.

Spread the mixture on the bread and enjoy.

Dinner Last Night

15 Dec

Since you asked 🙂

We had leek, chard, and garlic sauteed in olive oil on linguini, with mashed butternut squash (baked two days before) on the side. We followed with some crackers.

YUM. I am increasingly a chard fan–of course it helped a lot to have delightful leeks and garlic with it!

Amy

Dinner Last Night

14 Dec

Last night Paul and I had:

borsht – beet soup with carrots, leeks, beets, celery, cabbage and pork sausage

roasted garlic on toast