Subject: Leeks in Dill Sauce
From: Unicorn (unicorn@indenial.com)
Date: Wed Dec 20 2000 - 04:18:51 EST
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F O O D F U N N Y
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Here's a quickie from reader Shari Risoff:
Seen on a sign: "A balanced diet is a cookie in each hand."
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T O D A Y ' S R E C I P E
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I wish that half as many people would buy EXTRA! as wrote to tell me
I goofed on yesterday's recipe. Here is the corrected version, with
apologies:
Cream of Artichoke Soup
3 Tbs (45 ml) butter
1 shallot, finely chopped
2 Tbs (30 ml) flour
4 cups (1 L) chicken stock
2 lbs (900 g) artichoke bottoms, drained if using canned,
thawed if using frozen
1 cup (250 ml) half-and-half, cream, or milk
Salt and freshly ground pepper to taste
Melt the butter in a large saucepan over moderate heat and saute the
chopped shallot for 2 minutes. Add the flour and cook 3 minutes,
stirring frequently. Add the chicken stock and bring to a boil,
stirring frequently. Chop the artichoke bottoms coarsely and puree
them in an electric blender or food processor, adding a little of the
chicken stock if necessary. Add the artichoke puree and half-and-half
to the soup, stir and heat. Season with salt and pepper. Serve hot
or chilled. Serves 4 to 6.
Although I love all the members of the onion family, leeks are my
favorite for their subtle yet distinctive flavor. Here is a special
treatment for a special vegetable:
Leeks in Dill Sauce
Note: This recipe calls for uncooked eggs. If salmonella
contamination is a concern in your area, use the equivalent amount of
pasteurized egg substitute instead.
8 - 12 leeks, trimmed and thoroughly washed
2 Tbs (30 ml) olive oil
2 eggs
1 Tbs (15 ml) Dijon-style mustard
2 tsp (10 ml) white wine vinegar
1 cup (250 ml) olive or peanut oil
1/4 cup (60 ml) chopped parsley
3 Tbs (45 ml) chopped fresh or 2 tsp (10 ml) dried dill
Salt and freshly ground pepper to taste
Place the leeks in a single layer in a large skillet and add enough
water to cover. Add the 2 tablespoons (30 ml) olive oil and bring to
a boil over moderate heat. Reduce the heat and simmer uncovered for 8
to 10 minutes, until the leeks are tender. Drain on paper towels.
Combine the eggs, mustard, and vinegar in an electric blender and
process until combined. With the motor running, add the oil in a thin
stream. Transfer the sauce to a small bowl and stir in the parsley,
dill, salt, and pepper. Spoon the sauce over the leeks and serve warm
or chilled. Serves 4 to 6.
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