Yield: 4 Servings
|4 smalls||Or medium leeks; trimmed, soaked and rinsed|
|1 ounce||Bacon; cut into small dice|
|¼ cup||Chicken broth or low-sodium canned broth|
|Ground white pepper|
|1 ounce||Gruyere cheese ; grated, (about 1/3 cup)|
|1 tablespoon||Dry bread crumbs|
|1 tablespoon||Minced fresh parsley|
1. Trim leeks about 2 inches beyond point where leaves start to darken.
Trim root end, keeping base intact.
2. Slit leek lengthwise upward through leaves, leaving base intact. By trimming only dark green parts of each half, more of leek can be saved.
3. Soak trimmed leeks in a sinkful of cold water to loosen excess dirt, then rinse leeks in cold running water, pulling apart layers with your fingers to expose any clinging dirt.
4.Arrange leeks in a single layer in a steamer basket or steamer insert.
Carefully place basket over pot of vigorously boiling water-, cover and steam until tip of knife inserted in thickest part of leek meets no resistance, about 10 minutes for leeks I inch thick, about 12 minutes for leeks 1¼ inches thick.
5. Adjust oven rack to center position and heat oven to 350 degrees. Fry bacon in small skillet over medium-high heat until fat is rendered and bacon is crisp, 3 to 5 minutes. Drain fat and set bacon aside to cool.
6. Whisk egg, milk, chicken stock, and salt and pepper to taste in small bowl. Stir in Gruyerere cheese. 7. Arrange leeks in a single layer in baking dish. Pour egg mixture over leeks, sprinkle with bacon bits and bread crumbs. Bake until top is browned and egg mixture is set, about 30 minutes. Sprinkle with parsley and serve immediately.
Cook's Illustrated, Mar./Apr. 1995, Page 15. Credit: Mindy Schreil.
Nationality: USA Course: vegetable Season:any Methods: steamed, baked Start to Finish 1 hour Preparation 10 minutes Attention 45 minutes Finishing a minute or less
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook Recipe by: Cook's Illustrated, Mar./Apr. 1995, Page 15 Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 19, 1998