(Vet’s Day bonus entry)
Monday was one of those bonus days in life, with a little extra time for good living. Thanks, US Holiday schedule and indescribable sacrifice of military service members. A friend of mine convinced me it would be a good idea to bike to brunch on the south end of Lake Union, then bike back, and a good idea it was. My back pain may disagree, but I’ll blame that on the yoga.
During tea break at her house, besides helping to knead some delicious-smelling bread dough, I was gifted with a leek!
Thinking of the extra raw potatoes I had, I dug out this recipe for potato and leek gratin from the NY Times I’ve yet to get around to. Ingredients were substituted, portions scaled down by half to match the 1 leek, approximately:
1 garlic clove, cut in half
1 tablespoon extra virgin olive oil
1 leek, white and light green parts only, cut in half lengthwise, sliced and rinsed of sand
Salt and freshly ground pepper
1 teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or a spice mill
1/2 tsp dry dill
3 large Yukon golds, scrubbed and sliced 1/4 inch thick
3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)
3/4 c Mt. Townsend Campfire Jack cheese
2 1/3 cups low-fat milk
1 cup almond milk
The drawback of this recipe is that it takes at LEAST 1.5 hours, if not closer to 1 and a half hour for the full portion. The original recipe has you baking for 45 minutes, add cheese THEN baking for 30-45, THEN cooling 10-15, and that’s all only after you’ve chopped and processed all the ingredients. That’s absurd. Who the heck bakes potatoes for that long?!
I baked for 45 minutes, added cheese, switched to Convection Bake for ~20 minutes, then took it out and started eating. It was delicious. The only drawback was my own error, which was to only cut the leek lengthwise and start sautéing, thinking, “why would they have you do that? It cooks all unevenly….oh, they didn’t,” so I pulled it half way through, sliced it up and finished sautéing. Phew, that was close. This is why recipes are so much easier with photos, people. I was also worried the almond milk would be funky, I just don’t have milk in my house since I’m lactose-intolerant (the cheese I can’t give up), but it turned out delicious (to me). I hate cumin, that’s why it’s dill instead.
Now the only problem is that I live with some one who doesn’t eat a lot of potatoes, and it wouldn’t be right for me to eat them all myself. Thankfully, I found takers at work, so my lactose-intolerant self doesn’t suffer through it for three more meals.
This week’s trial recipe ratings:
Novelty Rating: 85%
I see leeks at the markets, but rarely bother cooking with them. This recipe combines them with one of my favorite foods -potatoes!
Likelihood of repeat: 55%
Not sure who I might make it for, but it sure is delicious..