Hey, remember when I was all infatuated with The Julie/Julia Project? Well, I just saw it in book form at the UCB bookstore. In the bestsellers section. Way cool.
oh yeah, there was a recipe in yesterday's Times that i thought you might like for t'giving dinner if you decide not to go with the kale suggestion (and assuming you like leeks :)).
Recipe: Braised Leeks November 9, 2005 Adapted from "Sunday Suppers at Lucques"
Time: 1 hour 15 minutes
6 large leeks Kosher salt and freshly ground black pepper About ¾ cup extra virgin olive oil 1 cup sliced shallots 1 tablespoon thyme leaves ½ cup dry white wine 1½ to 2 cups chicken or vegetable stock.
1. Preheat oven to 400 degrees.
2. Peel any bruised outer layers from leeks. Trim roots, leaving root end intact. Trim off tops on diagonal, leaving two inches of green. Cut in half lengthwise. Clean very well in water to remove internal grit. Pat dry with towel.
3. With cut sides up, season with 2 teaspoons salt and a few grindings of black pepper.
4. Heat pan over medium-high heat for 2 minutes. Pour in ¼ cup oil and wait 1 minute. Place cut side down in pan without crowding them. (Make in two batches, and use more oil, if necessary.) Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper, and turn over to cook 3 to 4 minutes. Transfer them, cut side up, to a gratin dish that will fit leeks and chicken, or use two dishes.
5. Pour ¼ cup oil into pan and heat over medium heat. Add shallots, thyme, ¼ teaspoon salt and a pinch of pepper. Cook about 5 minutes, until just beginning to color. Add wine and reduce by half. Add 1½ cups stock, and bring to a boil over high heat.
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branchandroot
no subject
Date: 2005-11-10 09:11 pm (UTC)no subject
Date: 2005-11-10 09:14 pm (UTC)Recipe: Braised Leeks
November 9, 2005
Adapted from "Sunday Suppers at Lucques"
Time: 1 hour 15 minutes
6 large leeks
Kosher salt and freshly ground black pepper
About ¾ cup extra virgin olive oil
1 cup sliced shallots
1 tablespoon thyme leaves
½ cup dry white wine
1½ to 2 cups chicken or vegetable stock.
1. Preheat oven to 400 degrees.
2. Peel any bruised outer layers from leeks. Trim roots, leaving root end intact. Trim off tops on diagonal, leaving two inches of green. Cut in half lengthwise. Clean very well in water to remove internal grit. Pat dry with towel.
3. With cut sides up, season with 2 teaspoons salt and a few grindings of black pepper.
4. Heat pan over medium-high heat for 2 minutes. Pour in ¼ cup oil and wait 1 minute. Place cut side down in pan without crowding them. (Make in two batches, and use more oil, if necessary.) Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper, and turn over to cook 3 to 4 minutes. Transfer them, cut side up, to a gratin dish that will fit leeks and chicken, or use two dishes.
5. Pour ¼ cup oil into pan and heat over medium heat. Add shallots, thyme, ¼ teaspoon salt and a pinch of pepper. Cook about 5 minutes, until just beginning to color. Add wine and reduce by half. Add 1½ cups stock, and bring to a boil over high heat.
6. Pour over leeks, without quite covering them.
7. Braise in oven 30 minutes, until tender.
Yield: 6 servings.
http://www.nytimes.com/2005/11/09/dining/092grex.html
no subject
Date: 2005-11-10 09:16 pm (UTC)no subject
Date: 2005-11-10 10:14 pm (UTC)