Leeks a la Flamande

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            FOOD FUNNY
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Thanks to reader Sharon Mitcheltree for sending us this:

The Top 9 Kitchen Fixes for Computer Glitches

9. Bugs go well with a nice Shiraz or marinated in a vintage tequila.
It may not fix the blasted computer, but after a few bottles, they'll
certainly not be bothering you anymore!

8. If you receive a kernel.dll error, place affected kernel in corn
oil and cook until all popping sounds have stopped.

7. Toss chips with spaghetti-wires, saute until logic fails.

6. Show the computer canned SPAM. Explain this is what happened to a
pig with a glitch. The computer should straighten right up.

5. Some problems are a result of the computer overheating. Keep a
few frosted memory chips and cards in the freezer for those warm days.

4. Stuff in the oven and bake at 450 degree for 30 minutes. For
higher altitudes, reduce free memory by 500 MB and allow ten extra
minutes.

3. Preheat oven to 350 degrees. Place computer on a Silpat-lined
jelly roll pan. Bake about 20 minutes, or until the DVD-ROM drawer
pops open and the computer waves a tiny little white hot pad,
indicating it's now willing to comply. Remove from the oven, being
careful not to burn yourself on the molten plastic. Cool to room
temperature. Call customer support for shipping instructions.

2. Crack open case with one sharp blow and flip the memory from one
half to the other, allowing the RAM to fall into your mixing bowl
while keeping the ROM in the shell.

And the #1 Kitchen Fix for Computer Glitches...

1. Cook at 11111010 degrees for 101101 minutes, or until golden
brown.

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            TODAY'S RECIPE
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Last week's Ring Report from Jennifer, able leader of the BelRingers
in Belgium, got my mouth watering for some great Belgian food and for
another tip to Brussels, one of the best food cities in the whole wide
world. I can't afford the trip right now, so here is the next best thing:

Monday's Starter
Leeks a la Flamande

Tuesday's Soup or Salad
Chervil Soup

Wednesday's Side Dish
Brussels Sprouts Gratin

Thursday's Entree
Flemish Beef Stew

Friday's Dessert
Belgian Rice Pudding

A preparation similar to this is used on white asparagus which are
considered a luxury even in Belgium, where they are much more readily
available than most places. Here the lowly leek is given star
treatment.

Leeks a la Flamande (Prei op Vlaamse Wyze, Poireaux a la Flamande)

8-12 medium leeks, white part only, split lengthwise
and thoroughly washed
1/2 cup (125 ml) shallot and parsley vinaigrette (see below)
2 hard-cooked eggs
1/4 cup (60 ml) chopped fresh parsley

Boil the leeks in salted water until they are very tender, about 25
minutes. Drain the leeks and arrange them on a serving platter.
Cover them with the shallot and parsley vinaigrette while they are
still hot and let cool to room temperature. Press the yolks of the
eggs through a fine sieve and chop the whites finely. Sprinkle the
parsley over the leeks immediately before serving and top with the egg
whites and yolks. Serves 4 to 6.

Shallot and Parsley Vinaigrette

Note: This recipe uses uncooked eggs. If salmonella contamination is
a concern to you, please use pasteurized eggs or egg substitute.

1 egg
1/2 cup (125 ml) red wine vinegar
1 Tbs (15 ml) Dijon mustard
1 1/2 cups (375 ml) vegetable oil
3 Tbs (45 ml) finely chopped shallots
3 Tbs (45 ml) chopped fresh parsley
Salt and freshly ground pepper to taste

Combine the egg, vinegar, and mustard in an electric blender or food
processor. With the motor running, add the oil in a thin stream and
process until it is incorporated. Stir in the remaining ingredients
and store tightly covered in the refrigerator until ready to use.
Will keep for up to 1 week. Makes about 2 cups (500 ml).
Received on Mon Jan 19 02:32:28 2004