VCE: Creamed Leeks On Walnut Toast

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* Exported from MasterCook *

 

Creamed Leeks On Walnut Toast

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 134

Serving Size : 1 Preparation Time :0:00

Categories : Cheese Sandwiches

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 small trimmed leeks -- or 2 large

sliced into 1/4-inch rounds

1 1/2 tablespoons butter

Salt and freshly milled pepper

1/3 cup dry white wine

1/2 cup half-and-half or creme fraiche

2 teaspoons chopped tarragon

OR parsley or rosemary

1/4 cup grated Parmesan

OR Gruyere or crumbled goat cheese

2 slices Walnut Bread

toasted and lightly buttered

 

Makes 2 sandwiches

 

An American-style that's homey yet extravagant. Although a walnut bread is

particularly good with leeks, don't let its absence deter you. Any rustic

bread, including a rye bread, will go well.

 

Wash the leeks well, but don't dry them. Melt the butter in a wide

skillet, add the leeks, and toss with a little salt. Add the wine, cover,

and cook over medium heat until the leeks are tender, about 20

minutes. Add the cream and herbs and simmer until slightly

thickened. Turn off the heat, stir in the cheese, then spoon the leeks

over the toast. Add pepper and serve.

 

Caramelized Onions and Walnuts on Toast

 

Spread toasted bread with a little butter, olive oil, or softened goat

cheese. Top with warm Caramelized Onions (see separate recipe), mixed with

chopped roasted walnuts and a little chopped rosemary or thyme. Serve

warm. (If you don't eat cheese, know that this is also good without

it. Instead, you might use a little Olive Paste, (see separate recipe),

for pungency.)

 

Once you've made the caramelized onions, you can present them in many other

ways. You can accent them with a number of pungent cheeses, layering thin

slices over the hot toast or grating them on top - Gruyere, Swiss, Fontina,

dry Jack, and fresh or more mature goat cheeses come to mind. Slivers of

roasted pepper or pitted Nicoise olives might be combined with the

onion. Sage, rosemary, and thyme all flatter, as does a burst of Italian

parsley.

 

 

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