Monday, August 5, 2013

MIM #10

Mystery Ingredient Monday: Leek Addition

I love all things in the Amaryllidaceae family, or so I thought. Red, yellow, white, and green onions are oh so delicious. I don't even want to think about a dish that could not be made better by adding garlic, for that would be a dish not worth eating. So when Anne choose Leeks... I was all like. Sure, why not? And. Why haven't we cooked with leeks before? 
Then I ate our leek recipe and well, maybe it's because I don't really like them. Or, Maybe it's because these "leeks" are really just glorified-but-not-as-good-onions??? Either way. I figured out why we don't cook with leeks. 

So, what dish has me disliking leeks? 

Last week I informed you all of my husbands love for the French cuisine and Jacques Pepin. The love grew this week and he is now the proud owner of Pepin's cookbook: Essential Pepin. No more day dreaming on the couch while he watches Pepin cook 2 main dishes in less than 30 min. My chef can now do it all too... ;)  Yes, Pepin and his French cookbook came in handy for our leek recipe. We used Pepin's Leek Gratin. (You can tell my husband was in charge of photography this week.)
Leek Gratin

4 Lg leeks (1 3/4 LB) trimmed, split, washed
3 slices firm white bread
3 Lg garlic cloves
1 4oz piece Gruyere cheese
1/2 tsp salt
1/2 tsp fresh ground pepper
1 1/2 tsp olive oil
2 TBS unsalted butter      

  • Bring 1C water to boil in large skillet. Add Leeks, boil over high heat, then cover, reduce the hear to med-high, cook about 20 min until leeks are tender and most water is evaporated. If any water is remaining. Boil, uncovered about a min. to eliminate it. Remove leeks from skillet and place on cutting board.
  • Preheat oven. 475.     Butter a 4-5 Cup gratin dish. When leeks are cool, cut them into 3 inch lengths. Arrange the pieces, alternating white and green pieces, in one layer in the gratin dish.
  • Process the bread, garlic, cheese, salt, and pepper in food processor until the mixture is finely chopped. Transfer to a bowl, add the oil, and mix gently with your hands to lightly coat the bread mixture with oil.
  • Spread mixture on top of the leeks. Cut the butter into small pieces and dot the top of the gratin with the butter.
  • Place in oven. Cook for 7-8 min, or until top is nicely browned.
  • serve
So, there you have it. Leeks Gratin with butter, garlic, bread and cheese, and all I can give you is a. "Eehh!" with a shoulder shrug. 
Now, the Coq Au Vin Chicken that was served with the leeks gratin was pretty tasty. 

I know Anne is busy with school, so keep checking her blog for the link up. Jessica is still vacaing in Michigan but has next weeks MI all ready to go because she's all kinds of organized like that. Check'm both.

On a side note. I've had a few emails about peeps wanting to play along but not having a blog. NO PROBLEM! Tag us in a facebook post, #mysteryingredient on instagram or comment on one of our blogs with what you came up with. No blog necessary to play.

Go Fourth and be inspired.  



1 comment:

  1. Silly Jacques Pepin, leeks, like onions, are best IN things, not as the star. Like in soup...or in quiche. At least you gave them a whirl!