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  • Spicy Napa Cabbage Slaw with Cilantro Dressing

    Ingredients

    • 1/4 cup rice vinegar (not seasoned)
    • 2 teaspoons sugar
    • 1 teaspoon grated peeled ginger
    • 2 tablespoons vegetable oil
    • 1 fresh jalapeno chile, finely chopped, with seeds
    • 1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
    • 1 bunch scallions, sliced (optional) or substitute finely sliced leek
    • 1 apple, diced or julienned (optional)
    • 1/2 cup coarsely chopped cilantro

    Preparation

    Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.


     

  • Potato Leek Soup
    • 3 tablespoons butter
    • 2 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
    • 2 large potatoes (about 18 ounces total), peeled, diced
    • 4 1/2 cups (or more) chicken stock or canned low-salt broth

    OPTIONAL:

    • Saute sliced fennel with the leeks
    • Add herbs to the pureed soup: basil, cill or chives
    • Add cream or milk to substitute for part of the liquid


     

    Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

    Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

    Serves 4.
  • Fresh Pea Soup

    Fresh Pea Soup
    makes 6 cups

    We use organic frozen peas to make this beautiful bright-green soup. Adding them to the pot at the tail end of the cooking time preserves their sweet flavor and vivid green color. It's lovely garnished with lots of snipped fresh chives, dill or chervil. Adding a small dollop of creme fraiche, sour cream, or whipped cream to each serving is pretty delicious, too.

    2 tablespoons butter
    1 leek, trimmed, washed and sliced
    1 russet potato, peeled and cut into small pieces
    4 cups chicken broth
    2 pounds (6 cups) frozen peas
    Salt and pepper

    Melt the butter in a medium pot over medium heat. Add the leeks and cook, stirring often, until soft but not colored, about 10 minutes.

    Add the potatoes and chicken broth to the pot and cook until the potatoes are tender, about 20 minutes. Add the peas and season with some salt and pepper. When the peas are heated through, about 1 minute, remove the pot from the heat.

    Working in batches, puree the soup in a blender. For a smoother texture, pass it through a strainer into a bowl, discarding the solids. Taste the soup and season it with more salt, if you like, as it will probably need it.

    Return the soup to the pot and warm it over low heat. Or, cover and refrigerate it until cold. Serve the soup hot or cold.

  • Braised swiss chard with leeks

    Makes 8 servings
     
    3 Tbsp. olive oil
    2 lbs. leeks, well washed and sliced
    1 lb. Swiss chard, chopped
     
    1.  Heat oil in large pan over medium heat; add leeks and chard stalks.  Season with salt and pepper.  Cover, reduce heat and cook until tender, about 8 minutes.
    2.  Add chard leaves; cover.  Simmer until wilted, about 5 minutes.  Serve at once.

  • Broccoli stir-fry

    Makes 6 servings
     
    2 Tbsp.  sesame oil
    1/2 cup chopped walnuts
    1/4 cup chopped onion, shallot, or leek
    4 cups broccoli florets
    1/4 cup sweet pepper strips
    2 Tbsp. soy sauce
     
    1.  Heat oil in skillet until hot.  Add walnuts and onion;  stir-fry for 1 minute.
    2.  Add broccoli;  continue to toss for 3-4 minutes.
    3.  Add pepper and soy sauce;  cook 1 minute longer.  Serve immediately.
     

  • Buttercup Thai Curry

    I winged it the other night with the ingredients I had on hand, and this curry came out deeee-lish!
     
    I buttercup winter squash, peeled and cut into 1" cubes
    any other veggies you have on hand (I had some last late-season eggplants and peppers from the greenhouse, as well as all this stuff):

    • brussels sprouts, halved
    • hakurei turnips, quartered
    • carrots, cut into 1" chunks
    • parsnips, cut into 1" chunks
    • celeriac, cut into 1/2" chunks
    • kale or chard, cut into ribbons
    • onions or leeks, diced

    1 can coconut milk
    dash of fish sauce
    Thai curry paste, to taste
    salt, to taste
     
    Sautee all your veggies in a large saucepan coated in olive oil, starting with your onions/leeks, celeriac and squash. Cook for 5-10 minutes on medium heat. Add carrots and parsnips and other hearty veg. After everything has begun to soften slightly, push the veggies to the corner of the pan and pour the coconut milk into the skillet. Stir in the Thai Curry paste to taste and fish sauce. Get a good even coconut milk slurry going, then mix all the veggies up with it. Simmer together until the veggies are tender. At the last minute, add the chard or kale and cook just long enought to wilt it down. Add salt to taste.
     
    Serve over rice or quinoa. Tastes great with a cashew garnish.

  • Winter Squash Curry

    You can toss any veggies you like into this basic curry. It would be great with Brussels sprouts, broccoli, romanesco, potatoes, other winter squash or any root vegetable.
     
    Serves 4.
     
    2 Tbs. oil
    1 onion or 1 large leek, chopped
    1 Tbs. curry powder
    1 Tbs. minced fresh ginger
    1.5 pounds butternut squash, peeled and roughly chopped
    1 c. coconut milk, stock or water
    salt and freshly ground pepper
    chopped fresh cilantro for garnish (optional)
     
    Put the oil in a pot or deep skillet over med-high heat. Add onion and cook until softened, about 5 minutes. Add the curry and ginger and cook until the onion just starts to brown, about 2 minutes more.
     
    Add the squash and coconut milk and sprinkle with salt and pepper. Bring to a boil, cover and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check periodically to make sure there is adequate liquid. If the squash is done and there is ample liquid, turn up the heat, take the lid off and cook down until the consistency is thicker than stew.
     
    Taste and adjust seasonings, garnish and serve warm.

  • Sauteed Leeks

    I made this the last time we received leeks, it is a bit fussy but well worth it.  I used sharp Tillamook Cheddar and half and half, wonderful. 

     

  • Tomato Seafood Soup Infused with Fennel

    2 T. olive oil
    2 fennel bulbs, sliced paperthin
    2 leeks (white part only) sliced paperthin
    1 lg sweet onion
    3 tsp. dried oregano
    1 1/2 tsp. fennel seeds
    1 T. chopped jalepeno pepper
    4 lg tomatoes chopped
    1/2 cup orange juice
     2 cans chopped clams plus liquid
    1 pound sea scallops
    1/4 cup fresh basil, chopped
    1.  Warm oil over medium heat in a heavy, large pot.
    2. Add next 6 ingredients (through peppers), saute until tender, about 7 min.
    3. Add tomatoes and orange juice.
    4. Add clams and scallops.  Cover pan, reduce heat, and simmer for 5 minutes.  Be careful not to overcook.
    5. Sprinkle with fresh basil and serve. 
    Makes 8 servings.
     

  • Kale and White Bean Soup

    Kale and White Bean Soup

    yield: Makes 6 main-course servings
    active time: 1 hr
    total time: 3 hr

    Ingredients

    • 1 lb dried white beans such as Great Northern, cannellini, or navy
    • 2 onions or leeks, coarsely chopped
    • 2 tablespoons olive oil
    • 4 garlic cloves, finely chopped
    • 5 cups chicken or veggie broth
    • 2 qt water
    • 1 (3- by 2-inch) piece Parmigiano-Reggiano rind
    • 2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 1 bay leaf
    • 1 teaspoon finely chopped fresh rosemary
    • 1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
    • 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
    • 1 lb kale, stems and center ribs discarded and leaves coarsely chopped

    Preparation
    Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
    Cook onions/leeks in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
    While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
    Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.
    Cooks'notes: •Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary.

  • Corn Chowder with Bacon, Crab and Chanterelle Mushrooms

    Fall is when the wild mushrooms, particularly Chanterelles, start mysteriously popping out of the dark forest duff around here. It's also when the corn is ripe, making a perfect marriage. This soup would go great with a pile of steamed kale, drizzled in olive oil and a splash of cider vinegar and salt.
     
    Corn Chowder with Bacon, Crab and Chanterelle Mushrooms

    Ingredients

    • 4 ears fresh yellow corn
    • 4 cups chicken or veggie broth
    • 3 cups whipping cream (or milk or milk substitute if aiming for a lower fat soup)
    • 2 tablespoons olive oil
    • 7 bacon slices, cut crosswise into 1/4-inch-wide strips (optional)
    • 1 1/2 cups finely chopped onion
    • 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
    • 3/4 cup finely chopped celery (i didn't have any and went without - it was fine)
    • 1 teaspoon fennel seeds
    • 1 3/4 pounds potatoes, peeled, cut into 1/2-inch cubes
    • 1-2 colored sweet peppers, diced
    • 2 tablespoons (1/4 stick) butter
    • 6 ounces fresh chanterelle mushrooms, thickly sliced
    • 2 tablespoons dry Sherry
    • 1 teaspoon fresh thyme leaves, or 1/2 tsp. dried
    • 1 pound fresh crabmeat (optional)
    • 2 tablespoons chopped fresh parsley

    Preparation
    Cut kernels off corn cobs. Set kernels aside and put the cobs into a large heavy saucepan. Peel the potatoes. Set diced spuds aside and add peels to saucepan. Chop the leeks. Save the butt ends and the leaves, chop up, rinse and combine with the corn cobs, broth, and cream. Simmer 5 minutes, being careful not to scorch the cream. Remove from heat.
    Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes and sweet peppers. Strain cobs, leek leaves and potato peels from cream mixture; add strained stock into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
    Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
    Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.

  • Nicoise Salad

    Salad Niçoise (pronounced nee-suaz) is essentially a French composed salad, much like our American Cobb Salad but with tuna, green beans, and potatoes, instead of chicken, bacon, and avocado. Salad Niçoise hails from Nice, on the Mediterranean Sea, though like so many foods we enjoy here of French origin, has changed a bit to adapt to our tastes. Like its American Cobb salad cousin, the Salad Nicoise takes some time to prepare, given all of the ingredients. This is one dish where setting up your mise en place (all ingredients chopped and ready to go) will help the salad come together smoothly.
     

     
    Vinaigrette
    Rounded 1/2 tsp. anchovy paste, mashed with 1 clove of garlic
    1/2 cup lemon juice
    3/4 cup extra-virgin olive oil
    1/2 small leek, minced
    1 Tbsp minced fresh thyme leaves
    2 Tbsp minced fresh basil leaves
    2 teaspoons minced fresh oregano leaves
    1 teaspoon Dijon mustard
    Salt and freshly ground black pepper
     
    Salad
    2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
    6 hard-boiled eggs, peeled and either halved or quartered
    1.5 pounds new potatoes, each potato scrubbed and diced into 1" cubes
    Salt and freshly ground black pepper
    2 medium heads butterhead lettuce or other leaf lettuce, leaves washed, dried, and torn into bite-sized pieces
    3 small ripe tomatoes, cored and cut into eighths
    1 small red onion, sliced very thin
    1 sweet pepper, sliced into long, thin strips
    3/4 lb. green beans, stem ends trimmed and each bean halved crosswise
    1/4 cup niçoise olives
    2 Tbsp capers, rinsed and/or several anchovies (optional)

     
     
    *Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
    1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
    2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
    3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
    4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
    5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.

  • Fennel Vichyssoise

    Modified from a recipe on epicurious.com
    yield: Makes 8 servings
    The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup. 

     
      Ingredients

    • 2 tablespoons (1/4 stick) butter
    • 2 tablespoons olive oil
    • 5 cups thinly sliced fennel bulb (about 3 small fennel bulbs)
    • 2 onions or leeks, sliced
    • 1 pound small potatoes, unpeeled, cut into 1/2-inch pieces
    • 4 cups chicken stock or canned low– salt chicken broth
    • 2 tablespoons Pernod
    • 2 cups half and half

     
    Preparation
    Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat. Add sliced fennel and onions/leeks. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes. Add potatoes and chicken stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Remove from heat. Mix in Pernod. Season to taste with salt and pepper.
    Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in 2 cups half and half. Season soup to taste with salt and pepper. Cool slightly. Chill soup uncovered until cold, then cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)

  • Vichyssoise

    CRÈME VICHYSOISSE
    Modified from a recipe courtesy  of Frances Sotak, Bethlehem, PA
        2-3 tbsp. butter
        2 leeks
        1 medium sized onion
        3-4 medium sized potatoes
        1 tbsp. salt
        3 cups chicken stock
        1 ½ cup whole milk
        1½ cup half-and-half
        1½ cup cream
    In a Dutch oven melt two to three tablespoons of butter.  With a mandoline, thinly slice the white part of the leeks.  Then thinly slice onions.  Sautee the leeks and onions in butter until golden.
    To the leeks and onions add the potatoes, peeled and diced.  To this add salt and chicken stock (canned is fine).  Bring to a boil, then simmer for 35 minutes.  Cool to room temperature.
    After cooling, blend until all lumps are gone.  Return to the stove and put on lowest heat setting.  Add whole milk and half-and-half.
    Refrigerate.  When completely cooled add cream.
        
    Serve hot or cold, garnishing with chopped fresh chives just before serving.

  • Leeky Tandoor Chicken

    Zoe set me up with some of her fine leeks a while back and I came up with a pretty tasty application.  
     
    Chopped up the leeks into one inch sections after cleaning and gave them a quick saute with some marsala curry powder (or whatever) and a bit of olive oil.  Then I stuffed the chicken with them and gave the chicken liberal coating of tandoori paste and baked with potatoes.  The leaks steam themselves inside the chicken and impart a nice flavor and it helps keep it moist.
     
    Now you might not want to eat all those leeks along with your chicken on the first go around, but I always make a soup from the left overs so when you go to simmer up the bones just throw all those leeks in and you've got a great soup base.  Then add carrots, celery, or whatever veggies (maybe noodles or rice) you've got and you'll have a great curry flavored chicken soup!
    Now thats Leeky!
     
    -Zachary (will geek for food)