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Show WASATCH Prov SF MOUNTAIN TIMES wncuict L EEK AND CHEESE POTATOES ° Lucious Leeks for Fall By While by slicing an inch off the top and about 1/2 inch off the bottom of each stalk. Slice in half, lengthwise, Virginia Rainy most cooks are comfort- ~> 2 Medi il S Nez oMa u I nN | CE> theso, whi yellc Pir able with garlic and onions, few have really gotten to know and appreciate leeks — close relatives of those fragrant ingredients. But once you get to know them, you will find ; SO ee pe eey eRe Oars tee lat an eneck OPES Seen eH 2 Pounds Potatoes ¢ that leeks oe mild Subtle than 1 cup are a culinary treasure. flavor and much garlic and onions, are available year around. and as more leeks They wash you under hold the cold eek running © water, like giant scallions — thick, creamy white stalks topped with dark green leaves. Some people are put off by leeks, if they have heard that leeks are extremely difficult to clean. Actually, they are not difficult to clean if you just take a little extra time. All you have to do is trim the leaks and rinse them very well. Start leaks your ASD { O DIES Bh for Te OT C Iry Mt t ) W hin Onl or NO N ; recipe, so they 00Nn Ticotta don’t cay W St Alc I c} < y S €eds a Olive ojj for Sauteing ave to stay in tact. Leeks go especially well with potatoes, cheese and eggs. Then, of course, there are leek and potato soups, the most famous one being Vichyssoise. Here are some leek recipes I was given by a grower at a farmers’ market in Northern California. Each shows off the mild, sweet flavor of the leeks and each is very simple to prepare. @ \Optiona]) Tani), ia Sliced inely of @ 2 pounds of potatoes (any variety) e 3/4 pound fresh Shiltake mushrooms 6 cups soup stock (vegetarian or chicken broth) ¢ 1/4 cup white wine ° optional ¢ butter or olive oil for sauteing e Slice or dice all ingredients, keeping the potato skins but discarding the tough green tops of the leeks. Bring all to a boil in your stock, then simmer until tender. Puree in blender and add salt and pepper to taste. 1 handful of sun-dried tomatoes 1/2 bunch small carrots PARK CITY a or 4) leeks * ee a LEEK AND SHILTAKE MUSHROOMS * COMMUNITY — chopped Casserole dish, coy coe Possible, Poy, cu se fender, 60-to-99 and bake until © Bteased minutes, Potatoes are 1 bunch CONNECTION thick ¢: Preheat OVen to ee Sently saute eee degrees F In a little oj; leeks are est ea, 8arlic and © Olive oi cheese, Potatoes oe ranslucent. Mix oe until gredients as eee cilantro, biota. With ° YOUR Oppec Salt 1S Bia eo sik Nch Cilantro. OF parsley 1 bunch of @ or 4) leeks - Chi Cr over SIMPLE LEEK AND POTATO SOUP e l ~RTA: l€aspoons OT Discard tough outer leaves. In | ™0st cases you will be chopping the look Slicec 1 CoO <Dincloves€S garlic g. Minced 1/2 < l€aspoon black Pepp tGas 48poonit Pap rika Trim the leeks, discarding tough green tops. Rinse well and drain. with the mushrooms in butter or ingredients are soft and liquid is with rice or polenta. outer peel and Slice and saute olive oil until reduced. Serve MARTY COUNCIL OCTOBER 3 AND NOVEMBER 7 Paid Political Advertisement PAGE 15° |