Farmer’s Market Box February 8th, 2024
This week local produce and featured farms:
- White Sapote – Freshpicked Family Farm
- Satina Potatoes – Weiser Family farms
- Nagami Kumquats – Rancho La Paz
- Spinach Bunch – JR Organics
- Rainbow Bunch Carrots – The Garden Of
- Watermelon Radish – Valdivia Farms
- Brussels Sprouts – Milliken Family Farms
- Leeks – Tutti Frutti Farm
- Cauliflower Sprouting – Weiser Family Farms
- Oranges Blood Moro – Rancho Del Sol
- Butternut squash – Schaner Farms
Farmer’s Market Box Recipes
Cauliflower Cheddar Soup
Serves 6
6 strips bacon, cut into 1/2-inch dice. 1/2 cup finely chopped sweet onion. 2 carrots finely chopped. 2 ribs celery finely chopped. 2 garlic cloves, minced. ½ pound sprouted cauliflower, chopped One 12-ounce bottle dark ale 1 ½ cups chicken or vegetable stock 1 bay leaf Few drops Tabasco or Frank’s hot sauce 1 tablespoon Dijon mustard 1 1/2 cup shredded sharp white cheddar cheese.
- In a Dutch oven, cook the bacon until crisp and remove from the pan.
- Add the onion, carrots, celery, and garlic to the pan. Sauté until the onion is softened.
- Add the cauliflower, ale, stock, bay leaf, Tabasco, and mustard. Simmer for 10 to 15 minutes until the cauliflower is tender. Remove from the heat, add the cheese, and stir until melted. Season with salt and additional Tabasco. Serve garnished with the bacon.
- Cook’s note: Some recipes have you puree the soup after adding the cheese, I tend to like the texture the vegetables add to the soup, but it’s really a personal choice.
Spicy Stir-Fried Sprouting Cauliflower
Serves 4
1 tablespoon dark soy sauce 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon honey ¼ cup vegetable stock or water 1 teaspoon cornstarch 3 tablespoons vegetable or canola oil ½ pound cauliflower sprouting cauliflower 2 cups thinly sliced rainbow carrots 2 wholes dried chiles de arbol 2 garlic cloves finely chopped. 1 (1/2-inch) piece of ginger, peeled and thinly sliced ⅓ cup roasted peanuts 2 scallions, white and green parts, finely sliced. Steamed rice, to serve.
- In a small bowl, whisk together the dark soy sauce, soy sauce, vinegar, honey, vegetable stock or water, and cornstarch. Set aside.
- Heat wok or skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower and toss for 1 minute. Stir fry for 2 minutes, tossing the cauliflower until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
- In the same wok or skillet, add the remaining 1 tablespoon of oil, along with the carrots and toss for 1 minute, then add the dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan.
- Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve over steamed rice.
Cauliflower Amalfitano
Serves 4
½ pound sprouted cauliflower 1/2 cup extra virgin olive oil. 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper. 1/4 cup extra virgin olive oil. 3 garlic cloves, minced. Grated zest of 1 lemon 1/3 cup fresh lemon juice 1/4 cup capers packed in brine, drained, and chopped if large. 2 tablespoons finely chopped Italian parsley.
- Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
- Combine the cauliflower, 1/2 cup of oil, salt, and pepper, tossing to coat the cauliflower.
- Roast for 15 to 20 minutes, turning once, until the cauliflower is tender, and a bit charred on the tips.
- Remove from the oven, transfer to a serving bowl, and cover with aluminum foil.
- While the cauliflower is roasting, in a large skillet, heat the oil, sauté the garlic, red pepper, and zest for 1 minute. Add the lemon juice and capers, and simmer for 1 minute. Add the parsley and pour over the cauliflower in the bowl. Serve warm.
Chocolate Lava Cakes with Moro Blood Orange Custard Sauce
Serves 6
For the ramekins 1/4 cup unsalted butter, softened. 1/2 cup confectioner’s sugar
- Generously butter eight 6-ounce ramekins and dust with confectioner’s sugar. Set aside on a baking sheet.
For the cakes 1/2 cup (1 stick) unsalted butter 8 ounces bittersweet or semi-sweet chocolate coarsely chopped. 4 large eggs 1 large egg yolk 1 teaspoon vanilla paste or extract 1/3 cup sugar 2 tablespoons all-purpose flour 8 round chocolate truffles, such as Lindt
- In a 2-quart saucepan, melt the butter and chocolate over low heat, stirring once or twice until smooth.
- Set the chocolate aside and allow to cool slightly.
- In the bowl of an electric mixer, fitted with a whisk, beat the eggs, yolk, vanilla, and sugar until the volume nearly triples, and the color is very light, and the mixture drops from the beaters in a thick stream, this may take 5 minutes.
- Whisk in the chocolate, and then sprinkle the flour over the mixture and fold it in until the flour is incorporated.
- Ladle or pour the mixture into the prepared pans and place a truffle into the center of the batter.
- Do-Ahead: At this point, you can cover and refrigerate the cakes for up to 8 hours or freeze for 1 month.
- When you are ready to bake the cakes, bring them to room temperature for 30 minutes, preheat the oven to 400 degrees and bake for 8 to 10 minutes. Run a paring knife around the inside edges of the ramekins to loosen cakes and invert onto serving plates, cool for 1 minute, and lift off ramekins. Serve in a pool of orange custard sauce.
Blood Orange Custard Sauce 1/3 cup sugar 1/4 cup cornstarch 2 cups whole milk 6 large egg yolks 1 cup blood orange juice
- In a medium saucier, whisk together the sugar, cornstarch, milk, and egg yolks until smooth.
- Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes. Stir in the orange juice, and whisk until smooth and thick.
- Transfer to a glass bowl and press plastic wrap against the surface to keep a skin from forming.
- Do-Ahead: At this point, refrigerate for at least 4 hours and up to 4 days, or freeze for up to 1 month.
Duck Breast with Blood Orange Sauce
Serves 4
4 duck breasts (about 7-ounces each) salt and pepper.
- Use a thin sharp knife to make slashes through the fat covering the breasts. Season the breasts with salt and pepper.
- Heat a seasoned skillet just large enough to hold the breasts in a single layer on medium high heat. Cook the duck breast side down for 8 to 10 minutes. If the meat is browning too rapidly, turn down the heat. Turn the breasts over and turn up the heat to high, brown on the flesh side for 2 minutes, until the breasts are medium rare.
- Transfer the duck to a cutting board flesh side up, cover with aluminum foil and allow to rest for 5 minutes. Slice the duck breast on an angle, into strips, and arrange on warmed plates to serve.
Blood Orange Sauce
Makes about 2 cups.
4 blood oranges, peel and pith removed, and sectioned.
2 to 3 tablespoons Grand Marnier
¼ cup sugar
¼ cup red wine vinegar
2 cups of duck or chicken stock
½ cup Port
2 tablespoons cornstarch mixed with 2 tablespoons Port.
- Marinate the orange sections in Grand Marnier.
- In a saucepan, combine the sugar and vinegar, bringing them to a boil. Reduce the mixture to a syrup. Remove from the heat and stir in half of the stock. Return to the heat to dissolve the syrup. Add the rest of the stock.
- Deglaze the cooking pan with the port, and heat, reducing it to a few tablespoons. Add the reduced port and dripping to the sauce, then add the cornstarch mixture. Add the orange segment to the sauce, and taste, adding a few drops of lemon juice if it is too sweet, and add salt if necessary.
Potatoes Boulangerie
Serves 4
½ pound thick cut bacon, cut into ½-inch pieces ¼ cup unsalted butter 1 large sweet yellow onion, cut in half and thinly sliced in ½-moons. 1 teaspoon sugar 2 teaspoons fresh thyme, chopped. 1 pound Satina potatoes sliced thin on a mandoline or in a food processor. 1 ½ cups chicken or vegetable broth Salt and pepper
- Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, cook the bacon until crisp and drain on paper towels. Remove all but 2 tablespoons of the bacon fat, melt the butter, add the onions, sugar, and thyme, and sauté the onions until they are golden brown, about 15 minutes.
- Add the potatoes to the onions in the skillet and toss to coat with the onion mixture.
- Add 1 cup of the broth and simmer for 5 minutes.
- Add the remaining broth, and reserved bacon, stir to blend.
- Transfer the mixture to the prepared pan, cover with aluminum foil, and bake for 45 minutes. Remove the foil and bake another 15 to 20 minutes until the top is golden brown. Allow to rest for 10 minutes before serving.
French Potato Salad
Serves 4
1 pound Satina potatoes 1/4 cup finely chopped torpedo onion, or red onion. 1/3 cup or so extra-virgin olive oil 2 cloves garlic, minced. 3 to 4 tablespoons white wine vinegar 1 1/2 tablespoons Dijon-style mustard 2 to 3 tablespoons chopped chives. 1 tablespoon finely chopped basil, tarragon, or Italian parsley. 1/2 teaspoon salt 1/4 teaspoon black pepper
- Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 40 minutes until tender when pierced with the tip of a sharp paring knife.
- Cool the potatoes, then cut into bite sized pieces and add to a salad bowl.
- Sprinkle the onion over the potatoes.
- In a mixing bowl, whisk together the oil, garlic, vinegar, Dijon, chives, and herbs. Season with salt and pepper.
- Pour over the potatoes and onions and toss to coat. Allow to mellow at room temperature for 1 hour before serving. Or, if you are making this ahead, toss with 1/2 of the dressing, then cover and refrigerate the salad and the remaining dressing. Re-toss just before serving.
- The French serve this salad with hard boiled eggs, tuna, vine ripened tomatoes and cooked green beans to form a Salad Nicoise.
Butternut Squash and Potato Gratin
Serves 6 to 8
4 tablespoons unsalted butter 1/2 cup finely chopped leeks, using the white part only. 3 garlic cloves, minced. 1 1/2 teaspoons salt 3/4 teaspoon black pepper 1 1/2 cups milk 1 1/2 cups heavy cream 2 cups Satina potatoes sliced 1/4-inch thick. 2 cups butternut squash sliced 1/4-inch thick. 1 1/2 cups grated Gruyere cheese. 1/2 cup grated Parmigiano Reggiano cheese.
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, heat the butter, add the leek and garlic, and sauté for 2 to 3 minutes until the onion softens.
- Add the salt, pepper, milk, and cream, stirring until blended.
- Add the potatoes and squash and simmer for 5 to 7 minutes, until the squash is almost tender.
- In a bowl, combine the Gruyere and Parmigiano.
- Transfer half the potato/squash mixture to the prepared pan. Sprinkle with some of the gruyere mixture.
- Top with the remaining squash mixture, and sprinkle with the remaining cheese. At this point, the gratin can be refrigerated for up to 24 hours, or frozen for up to 2 months. Defrost overnight in the refrigerator and bring to room temperature before baking.
- Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
- Allow the gratin to rest for 5 minutes before serving.
Roasted Rainbow Carrot Tart Tatin
Serves 4 to 6
One sheet puff pastry One bunch rainbow carrots, tops removed, peeled, and cut in half 2 tablespoons honey 2 tablespoons apple cider vinegar 2 tablespoons butter 2 garlic cloves minced 6 sprigs thyme or 1 tbsp of dried thyme One 3.5-ounce goat cheese 1 tablespoon olive oil Salt and pepper
- Heat the olive oil in a large ovenproof skillet (cast iron is great here) and add the honey. Place the carrots face down in the pan, cutting to fit in the pan, trying not to overlap. Sauté for 10 minutes on medium-high heat.
- Once the carrots begin to caramelize, deglaze with the apple cider vinegar.
- Add the minced garlic, thyme and butter and sauté for another 5-10 minutes, until the carrots start to be tender but remain a little crunchy. Season with salt and black pepper.
- Preheat to 350 degrees.
- Crumble the goat cheese on top of the carrots.
- Cover with the puff pastry, tucking the edges inwards.
- Bake for 25-30 min until the puff pastry looks deep golden brown.
- To unmold, run a knife along the edges of the pastry to release it from the pan.
- Place a round serving plate larger than the tart on top of the pastry and turn upside-down at once. Remove the pan, let the tart cool for a couple of minutes. Decorate with additional thyme leaves and serve warm.
Rainbow Carrot Salad
Serves 4 to 6
1 bunch rainbow carrots, coarsely shredded 2 torpedo onions or scallions, finely chopped, using the white and tender green parts. 3 tablespoons red wine vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 1/3 cup extra virgin olive oil. Salt and pepper
- In a bowl, combine the carrots and onion.
- In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
- Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.
Brussels Sprout Caesar
Serves 4
1/2-pound brussels sprouts, shaved. 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup freshly grated Parmigiano Reggiano cheese. 1 teaspoon fresh lemon juice 1/2 teaspoons anchovy paste 1 clove garlic, minced. 1 teaspoon Worcestershire sauce 1/2 teaspoons freshly ground black pepper. 1/2 cup shredded Parmigiano Reggiano, for garnish 1/2 cup garlic croutons, for garnish
- Put the shaved sprouts into a salad bowl.
- In a mixing bowl whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper.
- Toss with the sprouts, and garnish with the Parmigiano and croutons.
Roasted Brussels Sprouts w/ Pancetta & Balsamic Glaze
Serves 6
1/2-pound brussels sprouts, cut in half, or quartered if large 1/8-pound pancetta, cut into dice 2 garlic cloves, minced. 1/4 cup finely chopped red onion. Salt and pepper 1/3 cup extra virgin olive oil 1/4 cup aged balsamic vinegar.
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. In a large bowl, combine the sprouts, pancetta, garlic, onion, salt, pepper, and oil, tossing to coat.
- Spread evenly onto the baking sheet, and roast for 17 to 22 minutes, turning once halfway, until the sprouts are browned, and the pancetta is crispy.
- Remove from the oven, drizzle with the vinegar, and serve.
White Sapote Smoothie
Serves 2
1 cup peeled, seeded sapote 1 cup plain yogurt ½ cup orange juice 2 tablespoons lime juice ½ cup crushed ice ¼ teaspoon ground ginger
- Combine the ingredients in a blender, and puree, until smooth.
Panna Cotta with Prosecco Kumquat Sauce
Serves 6
2-1/2 cups Prosecco 2/3 cup honey 1/2 cup granulated sugar. 3 slices peeled fresh ginger. 1 cinnamon stick 1 teaspoon vanilla paste or extract 1/2-pound kumquats thinly sliced and seeded.
- In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla, and Kumquats to a boil.
- Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender. Cool completely.
- Serve over ice cream, cake, or panna cotta.
Vanilla Panna Cotta 1 1/2 teaspoons unflavored gelatin 2 tablespoons cold water 3 cups heavy whipping cream 1/2 cup sugar Pinch of salt 1 1/2 teaspoons vanilla paste or extract 1 cup sour cream
- Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
- Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool for about 5 minutes.
- Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4-ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours. Serve with kumquat syrup.
Spinach Salad with Kumquat Vinaigrette
Serves 4
For the Dressing 1 cup kumquats, washed in cold water. 1/4 cup rice vinegar 1 tablespoons Dijon mustard 2 tablespoons honey 1/2 cup vegetable oil Salt and pepper
- In a blender, combine the ingredients, and blend until pureed. Season with salt and pepper.
- The dressing will keep in the refrigerator for up to 5 days.
For the Salad and to Finish 1 bunch spinach, washed, spun dry and chopped. 1 cup kumquats, washed in cold water, thinly sliced, seeds removed. Kumquat salad dressing (see preceding recipe) 1/2 cup crumbled goat cheese.
- In a salad bowl, combine the spinach and kumquats.
- Dress the salad with some of the kumquat dressing and plate the salad.
- Garnish with a few crumbles of goat cheese.
Spinach Salad with Soy Tangerine Vinaigrette
Serves 4
One bunch spinach, washed, spun dry, tough stems removed, and chopped 1 torpedo onion or scallions, thinly sliced using the red part only 3 tangerines, peeled, and segmented 1/2 cup vegetable oil 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons tangerine juice 3 tablespoons sugar 1/8 teaspoon peeled and grated fresh ginger. 1 clove garlic, minced.
- Put the spinach, onion, and tangerines into a salad bowl.
- Whisk together the dressing ingredients in a small bowl until blended.
- Toss the dressing with the spinach and tangerines and serve.
Spinach and Ricotta Pie
Serves 6
2 tablespoons unsalted butter 3 garlic cloves, minced. 1 bunch spinach, washed, spun dry and chopped. 1 teaspoon salt 1/8 teaspoon freshly grated nutmeg Freshly ground black pepper to taste or Tabasco. 2 cups whole milk ricotta, well drained 3 large eggs, beaten. 1 cup shredded whole milk mozzarella. 1 cup freshly grated Parmigiano Reggiano 1 package puff pastry, thawed, but kept chilled. 1/2 cup flour for rolling One large egg mixed with 2 tablespoons heavy cream.
- Preheat the oven to 400 degrees and coat the inside of a 9-inch spring form pan with non-stick cooking spray.
- In a large skillet, heat the butter, and add the garlic, sautéing for 1 minute, until fragrant. Add the spinach, sauté until the spinach is wilted and season with salt, nutmeg, and pepper.
- Cool slightly and put into a large mixing bowl. Add the ricotta, eggs, mozzarella, and the Parmigiano. Season with additional salt and pepper if needed.
- Roll out both pieces of the puff pastry into a 14-inch square.
- Drape one of the pieces over the spring form pan and fill with the spinach filling.
- Cover with the remaining piece of puff pastry, trim the edges leaving enough to fold under and crimp all the way around.
- Brush with the egg mixture, place the pan on a baking sheet to catch any drips, bake for 15 minutes, lower the temperature to 350 degrees and bake an additional 30 minutes until the pie is golden brown and the interior is set (check with a toothpick inserted into the center of the pie)
- Allow the pie to cool for 30 minutes before cutting into wedges and serving. This can be served at room temperature or warm. Any leftovers should be reheated in an oven, not microwave.
Roasted Butternut Squash and Spinach Pasta
Serves 6 to 8
1 butternut squash, peeled, seeded, and cut into bite-sized chunks. 1 medium to large onion, cut into 1-inch chunks. 1 bunch spinach, washed, spun dry, and chopped. 1/3 tightly packed cup fresh basil leaves, torn. 16 large fresh sage leaves, torn. 5 large garlic cloves, coarse chopped 1/2 cup extra-virgin olive oil 1/4 teaspoon red pepper flakes 1 tight-packed tablespoon brown sugar Salt and fresh-ground black pepper 1 pound farfalle cooked 2 minutes short of al dente. 1/2 cup half-and-half. 1 to 1-1/2 cups shredded Parmigiano Reggiano or Asiago cheese.
- Preheat the oven to 400 degrees, line 2 baking sheets with silicone, aluminum foil, or parchment.
- In a large bowl, combine the squash, onion, spinach, basil, sage garlic, oil, pepper flakes, and sugar. Season liberally with salt and pepper. Spread evenly in one layer onto the baking sheets, and roast for 25 to 35 minutes, turning once or twice during the cooking.
- Remove from the oven, scrape into a large serving bowl, add the hot pasta, 1/2 and 1/2 and 1/2 of the cheese. Toss to coat. Season with salt and pepper and serve garnished with the remaining cheese.
Roasted Butternut Squash Soup with Candied Bacon
Serves 8
1/4 cup extra virgin olive oil 1 cup finely chopped leeks, using the white and tender green parts 1 cup finely chopped peeled and cored firm apple, about 2 cups 2 teaspoon dried thyme 1/4 teaspoon dried ginger 3 pounds peeled butternut squash cut into 1-inch pieces---should be about 6 to 7 cups 4 cups chicken broth 1 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper. 1 cup heavy cream 1/4 cup finely chopped Italian parsley.
- Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil. In a large bowl, combine the oil, leeks, pears, thyme, ginger, and the butternut squash, tossing to coat with the oil and spices.
- Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
- Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
- Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
- Do-Ahead: At this point, the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
- Add the cream, and parsley, and heat to serving temperature.
- When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)
- Serving suggestion: If you would like to serve this as an appetizer, serve it in “shooter” glasses, with a half slice of candied bacon as garnish.
Candied Bacon 8 slices thick cut bacon 1/3 cup firmly packed dark brown sugar. 1/8 teaspoon finely ground black pepper.
- Preheat the oven to 400 degrees.
- Line a baking sheet with aluminum foil or a silicone baking liner and place a rack into the baking sheet.
- Lay the bacon across the baking sheet, but do not overlap the slices.
- In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
- Bake for 8 to 10 minutes, until the bacon is crispy. Remove from the oven and allow to cool.
- Do-Ahead: The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month or refrigerated for up to 3 days.
- Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.
Potato Leek Soup
Serves 6
This French classic can be served hot or cold.
2 tablespoons unsalted butter 2 leeks, finely chopped using the white and tender green parts 1 pound Satina potatoes, peeled and coarsely chopped 6 cups vegetable or chicken broth Salt and pepper 1 cup heavy cream 1/4 cup chopped chives for garnish.
- In a Dutch oven, heat the butter, and sauté the leek for 5 to 6 minutes, until they begin to turn translucent.
- Add the potatoes and toss in the butter and leek mixture.
- Add the broth and bring to a simmer.
- Simmer for 10 to 15 minutes until the potatoes are tender.
- Season with salt and pepper.
- Puree the soup with an immersion blender.
- Add the cream, and season again with salt and pepper.
- Serve the soup hot or cold garnished with chopped chives.
Pasta with Leeks
Serves 4 to 6
One pound linguine, cooked 2 to 3 minutes short of al dente, reserving some of the hot pasta water. 1/4 cup unsalted butter 2 tablespoons extra virgin olive oil 2 cups finely chopped leeks, using the white and tender green parts. Salt and pepper 1/2 cup dry white wine (such as Sauvignon Blanc, Pinot Grigio or white vermouth) 1/2 cup creme fraiche 1/4 cup finely chopped Italian parsley. 1 cup grated Parmigiano Reggiano
- In a large skillet, melt the butter and oil, add the leeks, season with salt and pepper, and sauté for 5 minutes, until the leeks are wilted, and turning translucent.
- Add the wine, and simmer to reduce the wine by half. Remove from the heat, and whisk in the crème fraiche and parsley.
- Add the pasta to the skillet and toss to coat. Add half of the Parmigiano, and a bit of pasta water if needed to make a creamy sauce. Serve garnished with the remaining cheese.
Braised Chicken with Leeks
Serves 6
2 medium leeks (white and pale green parts only) 4 boneless skinless chicken breast halves (1 1/2 pounds total) 1/2 tablespoon extra-virgin oil 2 1/2 tablespoons unsalted butter 1/2 cup ruby port 1/3 cup chicken broth 1/3 cup heavy cream
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
- Pat the chicken dry and season with salt and pepper.
- Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
- Add the port to skillet and deglaze by boiling over high heat, stirring, and scraping up brown bits, until reduced by half—about 4 minutes.
- Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
- Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
- Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
- Serve chicken on top of leeks.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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