 Serves: 4
2 tablespoons olive oil 1 tablespoon butter 8 bone-in chicken thighs ½ teaspoon salt ½ teaspoon freshly ground pepper 2 medium leeks, white & pale green sliced 10 to 12 oz. shitake mushrooms, sliced 2 large carrots, diced 2 stalks celery, diced 4 cups chicken broth 1 cup whole milk, room temperature 4 sprigs Italian parsley 4 sprigs thyme 1 tablespoon flour ¼ cup parsley, shredded 4 cups cooked black barley
0 Comments
 Serves: 8 to 10
6 – 10 parsley stems 3 thyme sprigs 2 bay leaves 3 cloves 2 tablespoons olive oil 3 medium – 5 small leeks, thinly sliced 4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes 1 qt chicken broth 3 heirloom carrots, quartered lengthwise and crosswise thickly 3 parsnips, quartered lengthwise and crosswise thickly ½ teaspoon salt Freshly ground pepper 3 tablespoons unsalted butter, softened 3 tablespoon all-purpose flour ½ cup heavy cream, room temperature ¼ cup shredded parsley
 Serves: 8-10
2 tablespoons butter 3 small to medium leeks, trimmed and thinly sliced ½ teaspoon salt ½ cup dry white wine 4 cups roasted pumpkin* (see recipe below) 6 cups chicken broth ¾ cup whole milk ½ cup cilantro, shredded Salt & freshly ground black pepper to taste Garnishes: 3 tablespoons pumpkin seeds 3 tablespoons dried cranberries ½ granny smith apple, diced 5-6 sprigs fresh cilantro
ROAST PUMPKIN Makes 8 to 10 cups cubed pumpkin, or 1¾ to 2 cups mashed pumpkin 1 4 to 5 lb. pumpkin Spray olive oil Salt Freshly ground pepper
 Serves 4
2 medium eggplant 12 oz. chopped pancetta 1 small clove of garlic, pressed or minced 1 leek, white part only, halved and thinly sliced ½ cup bell peppers, diced 1 cup tomatoes, diced ½ cup dry white wine 1 cup shredded cheddar cheese 3 tablespoons shredded parsley
 Serves: 4 – 5
3 small cloves of garlic, peeled and pressed or minced 8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved 3 small leeks, sliced 2 potatoes, peeled and diced 7 cups of water 1¼ cup hot milk 2 tablespoons butter 2 tablespoons cake flour (all-purpose is fine) 1 whole clove 1 teaspoon sea salt 1 teaspoon white pepper
 Serves 4
1 5 lb. whole Pekin duck 4 cups boiling-hot water 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper, plus 1 tablespoon 2 tablespoons of duck fat (or two tablespoons of butter) 2 medium leeks, cleaned, sliced and minced, white only 1 ½ cup dry white wine 1 -8 oz. jar pear jam
 Makes one 11” tart
1 prepared Lemon Pepper Pie Crust (see recipe below) 1 large onion, about 8 oz., thinly sliced 4 oz. salted butter 2 tablespoons olive oil 1 cup carrots, julienned ¾ cup leeks, julienned ½ cup shitake mushroom, thinly sliced 1¼ cup zucchini, julienned 1 scant tablespoon, all purpose flour ¾ cup 2% fat milk, room temperature ½ heaping cup crème fraiĉhe 1 large egg 1 teaspoon Dijon mustard ½ teaspoon thyme leaves 7 to 7.5 oz. goat cheese, preferably in log form
LEMON PEPPER PIE CRUST Makes 1 -11” crust 1¼ cup all-purpose flour 10 tablespoons sweet butter, diced and cold 1 large egg, slightly beaten Juice of 1 lemon Zest of one lemon ¼ teaspoon salt ½ teaspoon freshly ground black pepper
 Serves: 6
1 4 to 5 lb. edible squash 3 tablespoons honey, divided 1 tablespoon butter 2 tablespoons olive oil 2 medium leeks, cleaned and thinly sliced 7 oz. roasted or steamed chestnuts, roughly chopped 5 oz. dried apricots, diced ½ cup dry white wine 2 teaspoons shredded fresh sage leaves 2 tablespoons of plain raw pumpkin seeds Salt and freshly ground pepper to taste
Note: This can readily be made in advance and reheated when needed. Just add a bit of broth or white wine to the stuffing to maintain the moistness.  Serves: 4 for lunch
1 recipe of your favorite pre-baked piecrust 2 tablespoons good green olive oil 3 medium leeks, white parts cleaned and sliced 1 lb. Shitake mushrooms, cleaned, trimmed and sliced 1 teaspoon fresh thyme leaves 16 ounces cream cheese, room temperature 8 ounces soft goat cheese, room temperature, divided 6 & 2 4 eggs, room temperature and slightly beaten 2 tablespoons heavy cream Salt and fresh pepper to taste 3 thick slices of bacon, cooked crisp but still pliable and then diced
 Serves: 4
4 medium bell peppers, tops removed, cored and de-seeded 1 cup cooked farro, prepared according to packager* 2 small to medium leeks, thinly sliced and minced ½ cup shredded parsley 2 tablespoons butter ¼ cup white wine 3 tablespoons shredded cheese (Fontina, Swiss, Monterey Jack, etc) Salt & freshly ground black pepper to taste
*I prefer to cook farro in chicken broth rather than water.  Recipe by Anna Gill
Serves: 4 2 slices bacon, diced 3 large leeks, thinly sliced ¼ cup dry white wine 5 to 7 medium shitake mushrooms 3 large firm meaty tomatoes – more pulp than juice, diced and drained 24 jumbo shrimp, shelled and deveined ½ cup minced parsley Salt and pepper to taste 1. Heat a large skillet on medium. Cook the bacon until crisp, but not beyond. Remove the bacon from the pan with a slotted spoon and drain on a paper towel, retaining the bacon drippings. 2. Extract all but 2 tablespoons of the bacon drippings from the pan and set aside. 3. Maintaining a medium heat, add the leeks to the skillet and sauté until translucent. 4. Add the wine and reduce by half. 5. Add the mushrooms and sauté until they release their own moisture, about 5 minutes. Continue to cook until the mushroom’s moisture is reabsorbed by all the other ingredients. 6. Add the tomatoes and heat through. 7. Add the shrimp, covering them, to the extent possible, by the other ingredients. After a minute or 2, turn the shrimp and cook for another minute or 2. 8. Move the shrimp and vegetables to a serving dish. Sprinkle with parsley and serve. Recipe by Anna Gill
6 large yellow bell peppers 2 tablespoons sweet butter 1 large red onion, diced 2 medium leeks, white only, sliced horizontally ½ teaspoon sea salt 5 to 10 coarse grinds of fresh black pepper 3 small white potatoes, peeled and diced 6 cups broth* 2 to 3 tablespoons of fresh chives, minced OR a 3 tablespoons of basil or cilantro pesto 1. Roast the whole peppers either under the broiler or on the stovetop flame until the skin is well charred, approximately 5 to 10 minutes. Place the peppers in a plastic bag and seal for about 10 minutes. Rubbing with your fingers, peel the blistered skin off the peppers. Core, de-seed and chop the peppers and set them aside. 2. Place the butter in a good size pot and melt it over low heat. 3. Add the onions, leeks, salt, black pepper and sauté until the vegetables are soft, about 10 to 15 minutes. 4. Add the potatoes and the roasted peppers to the soup pot. Add the broth and bring the mixture to a low, but constant simmer (uncovered) until all the vegetables, especially the potatoes, are cooked through and tender, about 30 minutes. 5. Remove from heat and let come to room temperature. 6. Puree in a blender, in small batches of 2 to 3 cups at a time. Chill. 7. When ready to serve, spoon into serving bowls and either sprinkle with the fresh chives or swirl a teaspoon of pesto into the middle of each bowl.  Recipe by Anna Gill
Serves: 8 1½ cup quinoa (regular, red or black) 3 cups chicken broth or water 2 to 3 tablespoons of butter, divided 1 tablespoon lite neutral oil 4 to 5 medium leeks, washed, trimmed and thinly sliced 1½ cup dried cranberries 1 cup pumpkin seeds 1 small zucchini, diced ½ cup shredded parsley 1 teaspoon salt ½ teaspoon freshly ground black pepper 1. Preheat oven to 350◦. 2. Using 1 tablespoon of butter, grease a 8 X 8 inch glass or ceramic baking dish and set aside. 3. Bring the chicken broth or water to a boil in a 2 quart pot. 4. Cook the quinoa, according to the packaging instructions in the broth or water until most of the liquid is absorbed. 5. Meanwhile, heat 2 tablespoons of the butter in a saucepan. Add the leeks and sauté until just translucent. 6. Add the cranberries, zucchini, pumpkin seeds and the salt and pepper. 7. Add the leek and cranberry mixture to the cooked quinoa and mix gently. 8. Spoon the quinoa mixture into the prepared baking dish. Place the dish in the preheated oven and baking for about 15minutes. ADVANCED PREPARATION: Stuffing can be prepared up to two days in advance and gently reheated twenty minutes before serving.  Recipe by Anna Gill
Serves: 4 as a main course 2 tablespoons extra lite olive oil 2 cloves of garlic, pressed 1 large leek, cleaned, trimmed and thinly slices 6 to 8 leaves of sage, minced, plus another 5 for garnish ½ teaspoon fresh thyme leaves 2 tablespoons tomato paste 1 to 2 cups of vegetable broth 10 to 12 small red cipollini onions, paper and ends removed and kept whole 1 -14.8 oz. jar roasted, peeled whole chestnuts 2 cups butternut squash in 2 inch cubes 5 to 7 fingerling potatoes, washed and chunked, (approximately 2 inch pieces) 2 carrots, washed and chunked, (approximately 2 inch pieces) 2½ cups oyster mushroom, torn into 1½ inch florets 2 cups baby Portobello or white button mushrooms, sliced thickly Salt & freshly ground pepper 1. Preheat oven to 375o. 2. Heat the olive oil in a medium sized saucepan. 3. Add the garlic and leeks and sauté until the leeks are wilted and slightly translucent. 4. Add the minced sage, thyme leaves and the tomato paste. Stir and cook gently for about 2 minutes. 5. Remove the vegetables and herbs with a slotted spoon to a bowl, leaving as much of the cooking fluid as possible. Set the vegetables aside. 6. Coat the bottom of a 14 inch baking pan with the reserved liquid and add ¼ cup of the vegetable broth. Add the cipollini, squash and the chestnuts to the baking dish and place in the oven for about 15 minutes. 7. Add the potatoes, carrots and both types of mushrooms to the baking dish and sprinkle the reserved sautéed vegetables over them. Add a ¼ cup of vegetable broth as needed. (While this dish needs the broth, like risotto, it should added in small quantities, a little at a time.) Toss all the vegetables together and return the baking dish in the oven. 8. Lower the temperature to 350o and cook for approximately 20 to 30 minutes, adding broth as it is absorbed. When ready, the vegetables should be easily pierced but should not crumble. 9. Remove the baking dish, season with salt and pepper, garnish with the remaining sage leaves and serve. VARIATIONS: Depending on the season there are an infinite number of alternative vegetables that can be used here. The trick is to give the denser veggies, like the whole cipollini and the chestnuts a longer cooking time than those that cook more quickly.  Recipe by Anna Gill
Serves: 7 - 8 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 3 large leeks (about 2 cups, coarsely chopped 4 cups chicken broth 2 ½ pounds parsnips, peeled and cut into 2-inch chunks 2 large sprigs of fresh thyme ½ cup half and half 1 cup milk Salt and freshly ground pepper 4 slices thick bacon, pan-cooked or microwaved crisp, drained and crumbled 3 heaping tablespoons minced chives 1. Melt the butter in a large soup pot with one tablespoon of olive oil over low heat. Add the leeks and cook gently until softened, about 5 minutes. 2. Add the broth, parsnipsand thyme to the soup pot, bring to a boil. Reduce the heat to a steady simmer and cover. Cook for approximately 30 minutes, until the parsnips are very tender. 3. Remove thyme sprigs 4. Working carefully and in batches with the hot liquid, puree the soup in a blender or processor until very smooth. Transfer each batch of soup to a single clean soup pot. 5. Whisk in the half and half and the milk. Bring to a simmer over low to moderate heat, stirring frequently. 6. Season the soup with salt and pepper and ladle into bowls. Garnish with the bacon and chives before serving. ADVANCED PREP: The soup can be refrigerated overnight. Reheat gently.  Recipe by Anna Gill
Serves: 4 3½ to 4 cups chopped carrots (inch pieces) 2 small leeks, trimmed and thinly sliced 3 tablespoons minced or grated ginger 2 tablespoons olive oil ¼ teaspoon cardamom 4 cups chicken or vegetable broth Salt and pepper to taste ¼ cup no-fat plain yogurt Pea shoot tendrils for garnish 1. Heat the oil in a medium large saucepan. 2. Add the leeks and the ginger to the saucepan. Cook over medium heat until the leeks are translucent. 3. Add the cardamom, salt and pepper and stir for a minute or two. 4. Add the carrots and the broth. Bring the soup to a boil, then lower it to a simmer and cover. Continue to cook for approximately 20 minutes, until the carrots are tender. 5. Using a slotted spoon, remove the vegetables from the saucepan and place them in a blender or a processor. Then add a large spoonful of the broth. 6. Purée the vegetables until the mixture is creamy and smooth. 7. Add the remaining broth and blend well. You may need to do this is batches depending on the size of your processor or blender. 8. Let the soup come to room temperature and then chill it overnight in the refrigerator. 9. Spoon the soup into the serving dishes. Top each with a dollop of yogurt and a pea shoot tendril.  Recipe by Anna Gill
Servings: 4, generously 1 tablespoon plus 1 teaspoon unsalted butter 1 tablespoon extra-virgin olive oil 1 large leek, white and tender green part only, finely diced 1 celery rib, peeled and finely diced 1 garlic clove, minced 4 ripe plum tomatoes or kumatoes, coarsely chopped & drained in a sieve 1 teaspoon finely grated lemon zest 1 tablespoon thyme leaves 1 tablespoon chopped flat-leaf parsley 1 cup corn kernels ½ cup bottled clam juice 1 cup white wine 3 tablespoons tomato paste ½ tablespoon Old Bay seasoning 24 to 28 large shrimp, shelled and deveined ½ pound Andouille, Chorizo or Chorico sausage, cut into ½ inch rounds Salt and freshly ground pepper ½ lemon, thinly sliced Pea shoots or green micro-sprouts for garnish 4 servings of rice or 4 thick slices of grilled country bread 1. In a large enameled cast-iron casserole, melt 1 teaspoon of the butter in the olive oil. Add the leek, celery and garlic and cook over low heat until softened, about 5 minutes. 2. Add the tomatoes, lemon zest, thyme, parsley, corn, clam juice, white wine, tomato paste and Old Bay seasoning and bring to a boil. Lower the heat, cover and simmer until the corn is almost tender, about 5 minutes. 3. Add the sausage, cover and simmer until the sausage is heated through. 4. Add the shrimp and cook while stirring until they are just pink, about 2 to 3 minutes. 5. Remove from the heat, stir in the remaining 1 teaspoon of butter and season with salt and pepper. Ladle the stew into bowls, garnish with the lemon slices and shoots or sprouts and serve with rice or grilled bread. |