Tag Archives: Leeks

Crepe-omelette

I had one of those days recently where I just felt like a hearty and indulgent brunch, but I couldn’t decide wether I wanted an omelette or crepes….so I decided to stick an omelette inside of a crepe.  Why not just have both?

I started by digging out some veggies and cheese from my fridge to make up the omelette…

…then I sautéed some leeks…

Sautéed Leeks

and poured a few whisked eggs on top…

Red Pepper and Leek Omelette

While that mixture simmers away….whip up a bit of crepe batter!

Crepe Batter

Then fry up some of that batter in a bit of butter….mmmmmhhmmm

Cooking Crepe

Allow it to get golden brown.

Crepe

When it’s good and golden, sprinkle with a bit of old cheddar…

Cheesy Crepe

…then that omelette thing we were working on earlier.  Oh, and crumbled bacon.

Crepe, Red Pepper and Leek Omelette and Bacon

Then comes a bit more cheese and another crepe.  The cheese acts as glue here, so don’t be shy with it.  Not that any person with taste buds would ever go light on the cheese.

Omelette Stuffed Crepe

Cut up into four sections, and serve!

Crepe-Omelette

Omelette Recipe

3 Large eggs
1 Leek, diced
1/2 red pepper, diced
1/4 cup grated asiago
salt and pepper
2 strips bacon, crumbled or finely chopped
Grated cheddar cheese

Crepe Recipe

Equal parts milk and flour
1 Egg
Butter for frying

  1. Chop up some veggies, (leeks and red pepper for example), then sauté them in a bit of butter.  Whisk 3 eggs together and sprinkle with salt and pepper.
  2. Pour egg mixture over veggies into hot pan.  Turn heat to medium and allow eggs to bake into solid omelette form.  Tilt pan from side to side to drain uncooked eggs to the edges, if necessary.
  3. Mix 2 cups each milk and flour with and add egg.  Whisk thoroughly to combine.
  4. Melt a bit of butter into a frying pan and add a laddle full of the crepe batter. Tilt from side to side to spread the batter out evenly, and cook until golden brown.  Flip and repeat.
  5. Top a crepe with grated cheddar, and slide the omelette on top of the crepe.  Add crumbled bacon and more cheddar, then top with another crepe.
  6. Cut into quarters and eat!
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Barley Risotto with Leeks, Lemon and Grilled Chicken

Another healthy one!  It’s a record!  This barley risotto isn’t heavy like typical risottos (not that there’s anything wrong with that), but maybe after a food/carb heavy thanksgiving weekend you feel like something lighter.  You could even substitute some leftover turkey for the grilled chicken in this flavour-packed and zesty dish that could work as a side or a main.  Oh, and leeks are HUGE right now; take advantage of them!

Chop your leeks and garlic up to get started.  Sometimes leeks get dirt buried deep into their layers, so to clean them, cut dark green part off and remove any outer layers.  Trim the root end, then cut the leek in half lengthwise and rinse to remove any dirt.

Leeks and Garlic

Heat some oil in a small soup pot or large saucepan.  Throw in leeks and garlic, and sautée until fragrant and soft. Then add the barley and white wine, and stir until the barley is well coated.

Sautéed Leeks, Garlic and Barley

Add some broth and let it cook until the barley is tender and most of the liquid is absorbed.  About 45 minutes to an hour.  But the good news is you don’t have to constantly stir it like you do with regular risotto!  (Not that there’s anything wrong with that)

Add your veggies about 5 minutes before serving, and top with some grilled chicken. Then add generous amounts of Parmesan cheese and salt and pepper.

Barley Risotto with Leeks, Lemon and Grilled Chicken

Barley Risotto with Leeks, Lemon and Grilled Chicken

1 tbsp olive oil
1 cup chopped leek (white and light green parts only), chopped
2 cloves garlic, minced
1 cup barley
¼ cup white wine vermouth
3 cups chicken stock (add more as needed)
1 cup other chopped veggies (I used Broccoli and zucchini here)
zest and juice of half a lemon
2 tbsp grated Parmesan Cheese
¼ tsp each salt and freshly ground pepper
2 Large chicken breasts, grilled

1.    In saucepan, heat oil over medium-high heat; cook leek and garlic, stirring until softened, about 3 minutes.  Stir in barley until well coated.
2.    Stir in wine until absorbed.  Add stock and bring to a boil.  Cover and reduce heat to low; simmer, stirring occasionally, for about 45 minutes to an hour, or until barley is tender.  If needed, stir in a little more stock or hot water near the end of cooking time to maintain a creamy consistency.  Stir in veggies, lemon zest and juice and Parmesean; season with salt and pepper.
3.    Top with grilled chicken.

From:  G.I. Cookbook

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Potato, Leek and Bacon Pizza

I’m not going to muck up this post with a bunch of words.  Here is what you need to know:  this pizza is insane, you have to try it.

Dough Ingredients

Don’t be intimidated by the thought of making your own dough.  There are only 4 ingredients, and you don’t have to do much other than wait.  Just activate the yeast in some warm water, mix it up with the rest of the ingredients and let it sit for about two hours so it can rise.  (The picture below is right after mixing, before the dough has risen.Forgot to take an after shot.  Oops.)

Dough Ball

Cut the dough in half, and either put half in the freezer for another day, or get ready to make yourself a second pie! Spread/roll the dough out on a baking sheet and drizzle with olive oil and salt.  You probably don’t want the dough to be perfectly flat, use your hands to knead it a little bit and create little bumps.  This way you create pockets for delicious flavours to get trapped in.

Layer with potatoes sliced paper thin.  You might think it’s strange to not use tomato sauce (or any kind of sauce for that matter), but you’ll just have to trust me on this one.

Thin layer of potatoes on top of the crust

Next, layer big slices of fresh mozarella.

Layer of fresh mozarella

Leeks, bacon and crumbled feta finish it off.  The secret here is to cook the bacon first, drain off most of the grease and then throw the leaks into the bacon pan.  MMMMMMMMMMMMM.

Ready for the oven

Not everyone is a fan of leeks, so I did this version half and half – one side all dressed, the other without leeks or feta.  Both were insanely delicious.

Potato, Leek and Bacon Pizza

Close-up!

Potato, Leek and Bacon Pizza

One more shot, just for fun 🙂

Potato, Leek and Bacon Pizza

 

Pizza Crust Recipe

1 tsp or ½ packet active dry yeast
4 cups all purpose flour
1 tsp kosher salt
½ cup extra virgin olive oil, plus more for drizzling

1.    Pour 1 ½ cups warm water into a bowl.  Sprinkle the yeast over the water.
2.    Combine the flour and salt in a mixing bowl.  (Or in the bowl of your food processor if you want to make your dough that way.)
3.    With and electric mixer (or food processor) on low speed, drizzle in the olive oil until just incorporated.
4.    In a separate bowl, gently stir the yeast/water mixture and drizzle it into the flour/oil mixture; mix until the dough forms a ball.  (You can also mix by hand until the dough comes together)
5.    Drizzle a little olive oil into a clean bowl.  Toss the ball of dough into the bowl and turn over to coat in oil.
6.    Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
7.    To prepare the pizza, preheat the oven the oven to 500 degrees.
8.    Divide the dough in half.  Lightly drizzle olive oil on a pizza pan or rimmed backing sheet.
9.    Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers.  The thinner the better!  The surface of the dough should be lumpy from finger marks.  All the better to receive and hold toppings!
10.    Lay the desired toppings over the dough and bake the pizza for 8 to 10 minutes, until the edges of the crust are golden brown.
11.    The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months.

Potato, Leek and Bacon Pizza Recipe

1 Pizza Crust
Extra virgin olive oil
Kosher salt
6 slices thick-cut bacon, cut into 1 inch pieces
3 leeks, rinsed well to remove grit and thinly sliced
5 small red or Yukon gold potatoes, sliced paper thin
1 pound fresh mozzarella cheese, sliced thin
4 ounces feta cheese (or goat’s cheese if you like it)
Grated Parmesan cheese
Freshly ground black pepper

1.    Preheat oven to 500 degrees.
2.    Prepare the pizza crust and drizzle lightly with olive oil.  Sprinkle lightly with salt.
3.    Begin by placing the bacon in a skillet over medium heat.  Fry the bacon until cooked but not crisp.
4.    Remove the bacon from the pan and set aside.
5.    Pour off most of the grease.  Do not clean the skillet.  Return the skillet to the stove and turn the heat to medium-low.
6.    Add the leeks to the pan and sauté over medium-low heat until soft, about 3 minutes.  Remove from the heat and set aside.
7.    Using a sharp knife or mandolin, slice the potatoes very thin.  You’ll need to do this just before you need them, as the potatoes will brown very quickly.
8.    Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges.
9.    Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes.
10.    Place the leeks on top of the cheese.  The flavour of leeks sautéed in bacon grease is not to be believed.
11.    Next, sprinkle the fried bacon pieces over the top.
12.    Followed by a generous addition of crumbled feta, grated parmesan and a sprinkle of freshly ground black pepper.
13.    Bake for 8 to 11 minutes, until the edges of the crust are golden brown and the cheese is melted and bubbly.  Cut into wedges or squares and serve immediately.

From:  The Pioneer Woman (I love her)

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