Published on
March 2, 2010 in
Recipes.
Leek Quiche (adapted from Moosewood)
Make your favorite pie shell. Ours has 1 cup flour to 1/3 cup butter (or a mix of butter and olive oil) and a scant teaspoon of salt plus enough water to make the right texture.
Ingredients:
Cheese (Karen Biondo’s goat, or Gruyere, or Cheddar are all great)
Butter or Olive oil
Leeks (1 pound or more)
garlic (2-3 cloves)
Eggs (4-8)
3/4-1 cup milk (cow, goat, or coconut)
salt (to taste)
flour (3T, optional)
mustard (dry or prepared)
dried tomatoes (optional)
Make the pie crust and spread some cheese in the bottom of it. Saute Leeks in olive oil or butter (the more the better) with garlic, and put it on top of the cheese. You can do enough to fill the whole pie shell, or less.
Mix eggs with milk, salt, mustard and flour. We have also made this without any milk at all and loved it. Pour this mix over the leeks. Spread dried tomatoes on top of that if you’d like. Bake 40-45 minutes at 375 degrees
Published on
February 24, 2010 in
Recipes.
Ginger Kale
2 bags of our kale leaves (almost 1 #)
2-4 leeks
1 TBSP minced garlic
1 TBSP grated ginger
2 TBSP olive or sesame oil
hot pepper sesame oil (optional)
Ume plum vinegar (optional)
Slice leeks lengthwise and wash thoroughly. Then chop into 1/2 inch pieces. Rinse kale and remove any tough stems, and chop coarsely.
Saute leeks, garlic and ginger in the oil at high heat until leeks are soft, then add kale. Cover, and cook for a few minutes, stirring occasionally. Kale cooks down a lot so you need to fill the pan pretty full to get 2-4 servings. Cook kale to the just wilted state
Season with the hot pepper oil and Ume plum vinegar to taste.
Eat immediately with your favorite eggs!
Published on
January 6, 2010 in
Recipes.
I was experimenting with pumpkin soup last night and came up with a recipe that I think is one of the better pumpkin soups I’ve had.
Ingredients
- 3 cups Winter luxury pumpkin (other pumpkins and squash can certainly substitute)
- one medium onion (or substitute a leek)
- a sweet pepper
- a large clove of garlic
- Olive oil
- 3/4 of a can of coconut milk
- Salt
- pepper
- about 1T dried basil
- 1 large quince
- water
- Toasted pumpkin seeds to sprinkle on top (optional)
I sauteed the onions, garlic, and pepper in olive oil, then blended it with the pumpkin puree, added the basil and coconut milk and a bit of water, salt and pepper. It needed something else…vinegar? tomato?…lemon? No, Quince! I quartered and cored a quince, sliced it thinly, and cooked it in a little water until it was tender, then blended it into something the texture of applesauce. I added it to the soup and it was just the thing, a little tart, a little sweet, a little quincy. If I were doing it again, I’d just cook the quince with the leeks and blend it all together. I might add ginger. We loved it as it was.
This is a new recipe; please experiment with quantities and ingredients and let us know what you think!
