Leek

Gnocchi With Creamed Leeks And Grape Tomatoes
Gnocchi With Creamed Leeks And Grape Tomatoes

Gnocchi With Creamed Leeks And Grape Tomatoes

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I always  wondered why leeks are such an underrated vegetable ?
Leeks look good, taste good, are healthy, available year-round and very cheap economical 🙂
When I was a kid, braised leeks were a common side dish on most restaurant menus. I have NOT seen leeks on any menu for years 😦
So as usual, if I have a specific food craving, I have to take care of it myself. To up the ante, instead of just featuring leeks as a side dish, I made it an equal partner to the gnocchi in this dish.
And what a great dish it is !
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Bon Appétit !   Life is Good !
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Click here for more  Gnocchi  on  ChefsOpinion
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Gnocchi Recipe:
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Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
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Method :
Add eggs, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into a strainer. Saute in melted butter.
Serves four.
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Gnocchi With Creamed Leeks And Grape Tomatoes

Gnocchi With Creamed Leeks And Grape Tomatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Carlo’s Veal & Leek Soup

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Soup……….
(Excerpt from “FoodTimeline”)
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Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell’s tomato…are all variations on the same theme.
Soups were easily digested and were prescribed for invalids since ancient times. The modern restaurant industry is said to be based on soup. Restoratifs (wheron the word “restaurant” comes) were the first items served in public restaurants in 18th century Paris. Broth [Pot-au-feu], bouillion, and consomme entered here. Classic French cuisine generated many of the soups we……read more about  Soup  here
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Many years ago when Maria and I visited one of my friends in Germany, Carlo (better known in Germany’s food community as  “Kräuter-Carlo” aus Trebenow), served us this great soup which has stayed in my repertoire for home cooked comfort food ever since. It is so tasty and the texture so pleasant that every time I prepare a large pot full in order to be able to re-heat it in batches in the next few days, I usually end up finishing most of the whole pot right then and there :-).
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Bon Appetit !   Life is Good !
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Carlo's Pork & Leek Soup

Carlo’s Veal & Leek Soup

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Carlo's Veal & Leek Soup

Carlo’s Pork & Leek Soup

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Chicken In Saffran Broth, Vegetables & Cream Biscuits

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Sunday  dinner was simple today. I did not feel like spending too much time in the kitchen cooking and cleaning up, so it was a simple stew with biscuits. Nevertheless, it tasted and looked wonderful and the chicken was especially well received by Bella 🙂
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Chicken In Saffran Broth, Vegetables & Cream Biscuits

Chicken In Saffran Broth, Vegetables & Cream Biscuits

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Ingredient’s :

Chicken drumsticks,
Corn on the cob,   shucked, cut into pieces
Cauliflower,   rosettes, blanched
Potatoes,   peeled, diced
Shiitake mushrooms,   stem removed, quartered
Leeks,   sliced
Onions,   diced
Chilis,   select for your favorite heat level
Garlic,   paste
Ginger,   grated
Cilantro,   chopped
Saffran threads,
Kosher salt,
Cayenne pepper,
Chicken stock,

Method :

Simmer chicken, garlic, and ginger in lightly seasoned stock for 10 minutes. Add corn and simmer for another 15 minutes, Add all other vegetables and potatoes and simmer for 15 minutes. Remove from heat, add saffran and let steep for another 20 minutes. Return to heat until hot. Adjust seasoning if necessary. Sprinkle with cilantro and serve with cream biscuits on the side.
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Cream Biscuit Recipe Click Here
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Bon Appetit !   La vie est bien !

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” Sunday Lunch Made Easy ” Chicken & Veggie Soup

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Even if you dont like to spend much time in your kitchen on a sunday,
this soup is well worth the 5 minutes prep time and 30 minutes wait until it’s all simmered to perfection.
Happy Sunday   🙂
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Ingredient’s :

Chicken drum sticks,
Cauliflower,                      florettes,
Carrots,                              sliced
Celery,                                sliced
Leek,                                   sliced
Green peppers,                 diced
Scallion,                            sliced
Cherry tomatoes,             whole
Cilantro,                            chopped
Lime,                                  juiced for soup, sliced for deco
Salt,                                     to taste
Cayenne,                            to taste
Maggi seasoning,            to taste

Method :

Simmer chicken in lightly salted water until cooked through but still firm.
(No falling of the bone here, that’s overcooked)
Add carrots, leek and celery and simmer until just done.
Remove from heat, add salt, cayenne, lime juice, cauliflower, peppers and tomatoes and let steep for another five minutes.
To serve, sprinkle with cilantro and garnish with lime slices.

All about  MAGGI SEASONING

Bon Appetit !   Life is Good !
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