Submitted by apprentice Cheryl Kastanowski
2 large potatoes, peeled and cubed
2 lbs leeks, white and light green parts, halved, washed and thinly sliced
2 large eggs, lightly beaten
1/2 cup breadcrumbs (from stale bread)
1 teaspoon salt
fresh ground black pepper
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
1/3 cup olive oil, for frying (I try to use as little as possible, the Greek way is to use a lot)
Place the potatoes with enough water to cover by two inches, add a little salt and bring to a boil; then simmer until soft–about ten minutes, depending upon the size of your potato pieces.
Drain and place in a large bowl.
Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.
Remove and allow to cool slightly.
Preheat oven to 200°F.
Mash the potatoes until smooth and creamy; add the leeks and combine.
Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.
Heat oil in a large heavy skillet over medium high heat.
Drop in about 2 tablespoons of the mixture for each fritter and flatten slightly with the back of a spoon.
Fry in batches, about three minutes a side, until fritters are golden.
Remove to paper towels on racks to drain and then keep warm in the oven.
Yield: 20 fritters
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Goat’s Cheese, Shallot, and Leek Tart
Submitted by apprentice Cheryl Kastanowski
230 g ready-made flaky pastry dough ( 9 ozs)
12 ounces leeks, cleaned, trimmed weight
8 ounces firm goat cheese ( rindless)
3 large free-range eggs, beaten
7 fluid ounces creme fraiche or 7 fluid ounces double cream
4 pink shallots, trimmed and finely diced
Freshly ground black pepper
1. You will need a 7½ inch (19 cm) diameter fluted quiche tin with a removable base, 1¼ inches (3 cm) deep, very lightly buttered, and a small, solid baking sheet.
2. Pre-heat the oven to 375°F and pop the baking sheet in to pre-heat on the centre shelf.
3. Now prepare the leeks. First, take the tough green ends off & discard them; leave some of the lighter green & then make a vertical split about halfway down the centre of each one and clean them by running them under the cold-water tap while you fan out the layers – this will rid them of any hidden dust and grit. Then slice them in half lengthways and chop into ½-inch (1 cm) slices.
4. Next, in a medium-sized frying pan, melt the butter over a gentle heat and add the leeks, shallots and some salt. Give it all a good stir and let them cook gently, without a lid, for 10-15 minutes or until the juice runs out of them. Then you need to transfer them to a sieve set over a bowl to drain off the excess juice. Place a saucer with a weight on top of them to press out every drop.
5. Roll it out into a circle on a lightly floured surface. As you roll, give it quarter turns to keep the round shape and roll it as thinly as possible. Now transfer it, rolling it over the pin, to the tin. Press it lightly and firmly over the base and sides of the tin, easing any overlapping pastry back down to the sides, as it is important not to stretch it. Now trim the edges and press the pastry up about ¼ inch (5 mm) above the rim of the tin all round, and then prick the base all over with a fork.
6. After that, paint some of the beaten egg for the filling over the base and sides. Now place the tin on the baking sheet and bake for 20-25 minutes or until the pastry is crisp and golden. Check halfway through the cooking time to make sure that the pastry is not rising up in the centre. If it is, just prick it a couple of times and press it back down with your hands.
7. While the pastry case is pre-baking, crumble the goats’ cheese with your hands, and then gently combine it with the leeks & shallots in the sieve. Now, in a jug, mix the beaten eggs with the crème fraîche or double cream, seasoning with just a little salt (there is some already in the leeks) and a good grinding of freshly milled black pepper.
8. As soon as the pastry case is ready, remove it from the oven; arrange the leeks, shallots and cheese all over the base. Pour the cream and egg mixture over the top of the cheese, shallots & leeks, then put the tart back on the baking sheet with the oven shelf half pulled out, then gently slide the shelf back in and bake the tart for 30-35 minutes, until it’s firm in the centre and the surface has turned a lovely golden brown.
9. Next, remove it from the oven and allow it to settle for 10 minutes before serving. These 10 minutes is important, as it will be much easier to cut into portions. The best way to remove the tart from the tin is to ease the edges from the sides of the tin with a small knife, then place it on an upturned jar or tin, which will allow you to carefully ease the sides away.
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Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com
1 bunch of leeks, washed and cut into chunks
2 carrots, sliced in circular shapes
1 onion, chopped
1 tsp tomato paste (optional)
½ cup rice, washed and drained
1 ½ cup hot water
3 tbsp olive oil
1 tbsp salt
½ tsp sugar
Place olive oil and onions in a pot and sauté them till the onions turn light brown. Then add tomato paste (optional), sliced carrots and chopped leeks. Cook them over medium heat for 3-4 minutes, stirring occasionally. Stir in rice and sauté for 1-2 minutes, and then add hot water, salt and sugar. Cook till rice becomes soft, for about 30-40 minutes over low heat.
Let Leeks with Olive Oil cool in the pot. Then place into a serving plate. Drizzle some lemon juice and olive oil (optional) on top.
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Grilled Vegetable Medley Pizza with Grilled Leeks
From Farmer John’s Cookbook
Have fun experimenting with topping combinations and try adding your favorite fresh herbs.
Assortment of grilled vegetables, any combination and quantity:
Zucchini or Summer Squash, sliced 1/4 inch thick
Red or Green Bell Peppers, sliced
Fennel, roughly chopped
Red Onion, sliced 1/2 inch thick
Large Tomatoes, sliced 1/2 inch thick
Portabella Mushrooms, sliced
1-2 Tbsp olive oil
1 tsp salt
1 batch pizza crust or prepared pizza crust, for two 12-inch pizzas
3/4 cup marinara or pesto sauce
1/2 lb sausage, cooked and crumbled, or 1/2 lb sliced pepperoni (optional)
4 cups chopped spinach
1 lb (or less) mozzarella or provolone, grated; or feta or goat cheese crumbled; or a blend of cheeses
1. Build a medium hot hardwood charcoal fire, or set your gas grill on high. (You can also make this pizza in your oven at 450 degrees F; it won’t be a grilled pizza, but pizza nonetheless.)
2. To prepare the leeks for the grill, quarter them lengthwise, leaving them connected at the root. Fan out the strips of leek and clean under cold running water. Roughly reassemble the leek by tying it in two places with butcher’s twine.
3. Brush all the vegetables with olive oil and sprinkle with salt.
4. When the coals are ready, spread them out on side of the grill. Add the vegetables to the side with the coals. The vegetables will all require different cooking times, so turn them often until you see grill marks on both sides, and then remove them from the grill. If any vegetables start to burn, move them to the side without the coals. Add more coals to the fire while you prepare the pizza in the next steps.
5. Roll out the pizza dough and place it on a baking sheet. Spread half of the sauce on the dough. Add half the meat and half the grilled vegetables.
6. Spread the coals in an even layer across the bottom of the grill. (If using a gas grill, turn one of the burners off and turn the other to medium.) Place the baking sheet on the grill rack. Cover the grill. (Be sure the vents are open.) Uncover after 5 minutes; the crust will be firm. Mound the spinach onto the pizza; cover again and grill until spinach is wilted, about 5 minutes. At this point, you can slide the pizza off the baking sheet right onto the grill to add crispness and grill flavor to the crust – but take a peek at the underside of your crust first: if it’s already deep brown in spots, leave it on the baking sheet. Top with half the cheese. Cover and grill until the cheese melts, 3 to 5 minutes.
7. Remove the pizza from the grill and set aside to cool slightly. Cut in pieces and serve hot, cold, or at room temperature. Repeat the process with the remaining crust and ingredients to make another pizza.
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Sauteed Carrots and Leeks
Submitted by CSA Member Betsy Adler
2 leeks, finely chopped
4 carrots, finely chopped
1/3 cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.
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6 large leeks
extra-virgin olive oil
1 cup sliced shallots
1 tablespoon thyme leaves
1/2 cup dry white wine
1 1/2 – 2 cups chicken or vegetable stock or water
Kosher salt and freshly ground black pepper
Preheat oven to 400 degrees. Prepare leeks according to whole leek direction in opposite column. turn the leeks over so the cut side is facing up and season w/ 2 teaspoons of salt and a few grindings of black pepper.
Heat a large saute pan over medium-high heat for 2 mins. Pour in about 1/4 cup olive oil (enough to well coat the bottom of the pan), wait 1 minute. Place the leeks in the pan cut side down. sear them 4-5 mins, until they are golden brown. Flip and cook another 3-4 mins. Transfer to a large gratin dish. you Do this in batches. Be careful not to overcrowd the leeks in your pan and continue to add more oil as needed.
Once you’re done searing all the leeks, add some more oil to the pan (if there isn’t any left). Add the shallots, thyme, 1/4 teaspoon salt and a pinch of pepper. Cook about 5 minutes, until the shallots are just beginning to color.
Add the white wine and reduce by half. Add 1 1/2 cups stock and bring to a boil over high heat. Pour the liquid w/ the shallots over the leeks in the gratin/baking dish. The stock should not quite cover them. Add more stock in necessary. Braise in the oven for 30 minutes, until the leeks are tender when pierced.
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Leek Potato Soup
From The Practical Produce Cookbook by Ray and Elsie Hoover
2 tbsp. butter
4 cups sliced leeks
1 lb. potatoes, peeled and diced
4 cups chicken broth
1/8 tsp. pepper
1 bay leaf
1/2 cup sour cream
4 slices fried, crumbled bacon
Melt butter in a 3 qt. saucepan. Add leeks and cook until tender. Stir in potatoes, broth, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer approx. 20 minutes. Remove bay leaf. Cool slightly. Blend mixture, half at a time, until smooth. Pour blended mixture back into saucepan. Gradually stir in sour cream. Cook over low heat for 3 minutes. Serve hot and garnish bowls with bacon.