chloe

Mmmm hmmmm.



I've been wanting to share the recipe for the creamed leeks shown in my last blog:



I found the recipe in a magazine, adapted it a bit and have made it twice in the last three weeks. Also, it will be part of my contribution to Thanksgiving dinner this year. (Also making 2 sweet potato pies and a strawberry cheesecake.)

Creamed Leeks with Parmesan Crumbs

2 Tbs unsalted butter (or regular, just use less salt later)
8-10 leeks (white and light green parts only) cut into 1 inch pieces
3/4 tsp salt
1/4 tsp freshly ground black pepper (I use more)
1/4 tsp ground nutmeg
1 1/4 cups heavy cream

Parm crumbs:
1 tbs melted butter
1 cup panko bread crumbs
1/2 cup grated Parmesan (I used almost a whole cup!)
1/4 tsp freshly ground black pepper (again, I used more)

1. Heat oven to 450 F

2. Melt butter in a skillet over medium heat. Add leeks, salt, pepper and nutmeg and cook, covered, stirring occasionally, until leeks are tender, 8-10 minutes. Transfer leeks to a shallow 2-qt baking dish and pour cream over the top.

3. In a small bowl, combine all ingredients for parm crumbs.

4. Sprinkle crumbs over the leeks and bake until cream is bubbling and crumbs are golden brown, about 15 minutes

What's your favorite fall recipe?