August 18, 2016
Makes 4 to 6 servings 1/2 cup good white wine 1/4 cup water 1/2 cup fruity olive oil Zest and juice of 1/2 lemon, divided use 2 cloves garlic, smashed and peeled 1 bay leaf Several sprigs fresh thyme Several threads of saffron or dried calendula petals Salt and fresh ground pepper to taste 2 to 3 small leeks, well washed and trimmed, halved if large, with enough root to hold it together as it cooks ...
April 22, 2016
Makes 12 muffins. 2 large leeks 6 tablespoons schmaltz, butter, or neutral oil such as avocado or grapeseed 1 1/2 cups matzo crumbles (farfel) 2 eggs 2 tablespoons fresh Italian parsley, finely chopped Kosher or sea salt 1. Chop the leeks (white parts only); you should have about 2 cups. In a medium skillet, heat 2 tablespoons of schmaltz or oil over medium heat. Add leeks and a little salt, stir well, and cook until the leeks' color brightens, 3 to 5 minutes.
May 8, 2015
RICH LANDAU and Kate Jacoby, owners and executive chefs of Vedge, provided this recipe for Gene Baur's new book, Living the Farm Sanctuary Life: The Ultimate Guide to Eating Mindfully, Living Longer, and Feeling Better Every Day. Baur writes, "I love this robust 'catch-of-the-day' tomato soup, because here the catch isn't fish, it's wild mushrooms, peas, leeks and fennel. Served with a slice of toasted sourdough bread, this is a compassionate version of a San Francisco classic.
January 22, 2015
SMOKED HADDOCK BRANDADE 2 pounds Yukon Gold potatoes 1 pound smoked haddock*, cut into 2-inch pieces 2/3 cup whole milk 1/3 cup olive oil 2 cloves whole garlic 1 bay leaf Salt and pepper to taste Peel and large-dice the potatoes, then place with bay leaf in cold water, just one inch over the top of the potatoes. Bring to a boil and turn the flame down to a medium-high heat. Cook until the potatoes are fully cooked, about 10 to 15 minutes. In a different pot, cook the smoked haddock in the milk until the fish breaks down, about 10 minutes.
April 4, 2014 |
Even before the others had shed their backpacks and donned their aprons, Nick Rodriguez, 10, was smashing a clove of garlic, slamming his fist on the flat side of a knife, at our second cooking class at Henry Lawton Elementary. Yes, he said, without looking up, he had already peeled it. "Hey! I want a turn!" said Christian McKinney, 11, feeling like he was missing out. "Hang on, guys," I said. While I was thrilled with the enthusiasm and the smashing skill retained from class the week before, I wanted to remind them to read the entire recipe before plowing in. So each took a turn reading part of the instructions for tortelloni minestrone soup (we substituted the smaller tortellini)
February 21, 2014 |
WHEN RICHARD Leek went to teach at Girard College, he found what many people spend their lives searching for: a fulfilling way to make a difference in others' lives. In this case, the others were students from single-parent and low-income homes, many desperate for the touch of a caring mentor to guide them into challenging lives. Rick, as he was known to family and friends, filled that role as both teacher and coach, not only stimulating young minds but giving his charges pride in their accomplishments.
October 25, 2013
LEEK & WILD MUSHROOM STUFFING 1 1/2 cups hot water 1/2 ounce dried oyster mushrooms* 1 cup (2 sticks) butter 1 pound fresh shiitake mushrooms, stems removed, caps sliced 1 pound oyster mushrooms, sliced 1 1/2 cups chopped leeks (white and pale green parts only) 6 garlic cloves, chopped 2 cups dry white wine 1 tablespoon chopped fresh thyme 1 1/2 baguettes French bread 1 large egg, beaten to blend Combine 1 1/2 cups hot water and dried oyster mushrooms in small bowl.
November 29, 2012
Keeping up with Han Chiang's Sichuan machine is no small task. No sooner had I eaten at his new Han Dynasty in University City than it was no longer his newest branch, with the recent opening of HD Cherry Hill. The recent dynastic expansion of the fiery chain gives devoted regulars pause. But his West Philly perch in the old MidAtlantic is a step up, style-wise, from his 3-bell Old City lair, both in decor and service. And our food didn't suffer one bit. I even discovered a new favorite, this double-cooked flounder that gets pan-crisped once, then goes into the wok to finish with leeks, hot peppers, funky fermented beans, and a chile oil-peppercorn sauce that brought just the right touch of numbing heat.
September 20, 2012
Makes 4 servings 12 small to medium leeks, cleaned, trimmed (about 21/2 pounds) 2 tablespoons white wine vinegar, or mixture of half sherry vinegar and half white wine vinegar 1 tablespoon Düsseldorf mustard 5 tablespoons extra-virgin olive oil 1/2 teaspoon salt Freshly ground pepper 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh tarragon or dill 1 package (8...
September 22, 2011
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: You all know I love a good, simple farm-market meal, and I scored big this weekend with my first potato-leek soup of the season. Potatoes, leeks, and water are like best friends. Why anyone would ruin this classic French peasant trio with chicken stock or bacon is beyond me. This soup is one of the most sublime examples of simplicity perfected. My version: Potatoes (four large ones, peeled and diced)