Health & Science
2:00 pm
Mon December 3, 2012

Episode Three - Leeks

Eileen talks about leeks.  

MUSHROOM RICE AND LEEK SOUP

4 to 5 medium leeks, washed and chopped

1 1/2 to 2 lb. mushrooms, sliced thin

1/4 cup butter, olive oil or margarine

1 cup white wine

3 to 4 cans (14 oz.) vegetable or chicken broth

chopped green onions or chives as garnish

In a large saucepan melt butter and saute the leeks (stirring frequently) for about 5 minutes. Add the mushrooms and saute another 4 to 5 minutes. Add the wine and cook 1 minute. Add the broth and simmer 2 minutes. Add the rice, mix to combine and season to taste with salt and pepper. Serve topped with green onions. Makes about 8 cups

Modified from Gourmet, November 1998 Submitted by Ron Greffard Chicago, IL

LEEK MUSHROOM AD ASPARAGUS FRITTATA

2 tablespoons butter

1 cup chopped leeks (white and pale green parts only)

2 cups asparagus, trimmed, cut 1-inch pieces

1 cup sliced mushrooms

8 eggs

1 cup shredded pepper jack or provolone cheese, divided

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

Preheat broiler. Melt butter in heavy oven proof skillet. Add the leeks and saute 3 to 4minutes. Add asparagus and  mushrooms sautee for 5 to 6 minutes. In a bowl combine the eggs, 3/4 cup shreed cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper . Whisk to combine. Add the egg mixture to the vegetables in the skillet and mix gently to combine then let cook without stirring. Cook until almost set. Sprinkle the remaining 1/4 cup cheese and Parmesan cheese over the top then place the frittata under the broiler and cook until the fratatta is puffed, he cheese melts and becomes golden, about 3 minutes. Remove immediately and let set for 5 minutes then cut into wedges and serve. Makes 4 servings

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