Skip to content

ten-eleven

August 11, 2010

Gregg got married.  At the farm.  It was an ideal farm wedding.  Great weather, great food, great drinks, great band and I feel comfortable speaking for everyone in saying we had a great time.  Great. But really it deserves another post all on it’s own…

Way to go buddy, I hope you’re dipping your toes in the warm waters of the Colombian coast right now.

Now for the recipes. 

Here’s a leek recipe.

Broiled Leeks
-1 bunch of leeks, trimmed at dark green part, split in half lengthwise, and roots trimmed BUT  stem still attached
-Handful of bread crumbs (I make my own by baking old bread with oil, salt, and pepper then grinding with fresh herbs like rosemary)
-1/4 cup of reduced cream
-Grated parm cheese
-zest of one lemon
-olive oil

Saute leeks in pretty hot oil cut side down for 3-4 minutes until golden brown and season with a pinch of salt and pepper.  Arrange leeks at the bottom of a baking dish and top with drizzled reduced cream, lemon zest, bread crumbs, and cheese.  Put under the broiler for another 4 minutes or so until brown on top. 

Since we missed a week, here’s a second recipe

Tomato Pie

-Several large tomatoes sliced and salted and set in a colander
-1 pie crust pre-baked (otherwise known as blind baked)
-1 green pepper sliced/seeds removed
-1/2 package of mascarpone cheese
-2 Tbl of heavy cream
-2 garlic cloves minced
-drizzle of olive oil
-small piece of parmigiano cheese for grating
-fresh herbs like basil, rosemary, oregano, thyme

Prebake pie crust until lightly golden.  Slice the tomatoes and season with salt on all sides.  Lay tomatoes on rack or in a colander to let the juices release.  This will help prevent the tart from being too soggy.  Soften garlic in a little butter or oil for a minute then add cream and mascarpone (or ricotta if you don’t have it).  Pinch some salt and pepper in this mixture and stir it until mixed well.  Take off heat.  Saute peppers in another pan for a couple minutes until lightly soft.  Take off heat.  Spread your cheese mixture over bottom of pie crust and lay out your peppers.  Chop up a bunch of herbs and toss them with your tomatoes.  Now layer your tomatoes on top of your cheese and peppers until the tart is filled.  Finally grate some parmigiano over the top and drizzles with a little olive oil.  Bake in 375 degrees for 15 minutes or until the tomatoes are heated through.  Let sit for 5 minutes or so for pie to settle.  Cut into wedges and EAT!!!

This slideshow requires JavaScript.

Advertisements
One Comment leave one →
  1. September 11, 2010 5:46 am

    What a stud the food and veggies look great I am really glad to see how everything came together for you this season and I am sure it will only get better

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: