Leek & Fine Herbs Frittata

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon fresh chives, tarragon, parsley and chervil, chopped fine
5 large eggs
Salt/pepper
Chili flakes, optional
Olive oil
1 medium leek, sliced in half and chopped fine

Directions

Mix eggs together well in a bowl, add herbs, salt, pepper and chili flakes, if using. In a non stick skillet heat 1 teaspoon olive oil and sauté the leeks until they are starting to turn golden brown. Add the eggs and rotate pan to allow all the mixture to coat the pan. Flip the frittata or alternatively finish in a preheated 325°F oven.

Rustic Artichoke Soup

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 tablespoons olive oil
2 leeks (white and light green parts only), chopped small
1 onion, chopped small
3 cloves garlic, chopped fine
Hearts of 6 large artichokes cut in quarters
3 medium size white potatoes (Yukon gold), peeled and chopped
8 cups vegetable stock
1 fresh bay leaf
3 sprigs of fresh thyme, plus 1 tablespoon chopped for garnish
10 fresh parsley stems, plus 1 tablespoon chopped for garnish
3 tablespoon unsalted butter
Salt

DIRECTIONS

In a large soup pot over medium heat, add olive oil. Cook leeks and onions until soft and translucent, about 7 minutes. Add garlic and cook 1 minute more. Add artichoke hearts, potatoes, and stock. Place bay leaf, thyme and parsley stems in cheesecloth, tie and add to pot. Season with salt and pepper. Increase heat to a simmer and cook for 45 minutes to 1 hour or until ingredients are cooked through and flavors have melted together. Remove herbs in cheese cloth. Puree soup with immersion blender or food processor. Heat soup, and add butter. Taste for salt and serve.

Cauliflower Soup with American Paddlefish Roe

January 2nd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 medium leek, white and pale green only, sliced thin
1 large Spanish onion, peeled and sliced thin
2 sticks unsalted butter
¼ cup white wine
1 head cauliflower, trimmed, core removed and chopped (5 florets reserved and thinly sliced for garnish)
Kosher salt
½ oz. best quality American paddlefish roe
Best quality extra virgin olive oil
Maldon sea salt

DIRECTIONS

In a 10 quart pot over medium low heat, cook onions and leeks in ½ stick of butter slowly, stirring regularly.
They should not take on any color. After 10 minutes, add wine, and cook until completely reduced. Add ½ cup water, and continue cooking. Should take ½ hour total.

Once the onions and leeks are cooked, add the cauliflower, cover with water, and season with salt. Raise heat to high, and bring to a boil. Once it’s come up, drop to a low simmer, and cover loosly. Cook until cauliflower is very soft, about 30 minutes.

Fill the bowl of a blender about half way with the cooked cauliflower mixture, and blend very well. While the blender is running, add ¼ stick butter, and incorporate. Strain pureed cauliflower through a fine mesh strainer into a pot, or bowl. Continue with remaining cauliflower. Add water to thin mixture as necessary in the blender, and then to desired consistency for the soup. Adjust seasoning.

To serve, brown sliced florets in olive oil on medium high heat. Ladle soup into shallow bowls, top with roasted cauliflower, and a dollop of caviar. Drizzle with best quality extra virgin olive oil, and sprinkle with Maldon sea salt.

Recipe Property of Gabe McMackin

Persian Herb Stew

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Vegetable oil
1 bunch scallions, chopped fine
1 medium yellow onion, chopped
1 medium leek, sliced thin, tops included
1 pound, beef, cubed into ½ inch cubes
Salt/pepper
½ teaspoon saffron threads
¼ teaspoon cinnamon
½ teaspoon turmeric
2 medium tomatoes chopped, seeds included
3 dried Persian lemons, cracked in half
2 cups water
½ cup yellow split peas or pre soaked chick peas
2 cups of fresh spinach, chopped
½ cup fresh dill, chopped
½ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
½ cup fresh chives, chopped
¼ fresh fenugreek

PREPARATION

Cook onions, scallinos and leeks in oil heavy bottom soup pot over medium heat, stirring occasionally, until golden brown and semi translucent, 15 to 20 minutes.

Sprinkle salt and pepper on the meat. Increase heat to high, and then add meat, saffrom, cinnamon and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes. Mix in tomatoes and toss in lemons and stir well, then simmer for a few minutes. Add water and simmer covered for about 35 minutes. Add water and beans and all fresh herbs and simmer again covered for about 45-60 minutes or until meat is very tender.

Thyme, Leek and Potato Stew

October 24th, 2009 § 0 comments § permalink

Serves 6

INGREDIENTS

¼ cup butter
1 teaspoon olive oil
4-5 large sized leeks, cleaned and sliced thick
½ cup fresh thyme, chopped
2 lbs of potatoes, scrubbed and chopped course into 1 inch cubes
3 large carrots, scrubbed and chopped course
1 cup white wine
½ cup water
1 cup milk
Salt
Pepper

PREPARATION

In a large soup pot, over medium low heat, add butter and olive oil. Sauté leeks and thyme, cook, about 4-5 minutes until leeks are soft and translucent. Add potatoes and carrots and continue to sauté for another 4-5 minutes. Add wine and sauté for a few more minutes, then add water. Simmer on low heat for about 30-40 minutes. Add cracked pepper and milk and simmer for another 20-30 minutes stirring occasionally to break up a few of the potatoes which will absorb liquid and help thicken the stew. Garnish with a sprig of fresh thyme. Serves 6

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