Comments on: Leeks and Pecorino

By: Laurie

Laurie — Sun, 15 Jan 2006 00:19:00 +0000

This sounds just delicous! I’ve printed it out and taking it with me to NY to try out on my girlfriends…I think it’s gonna be a hit. Meanwhile, as I grimly pack I am cooking (again) your lentils with dijon, which we will eat tonight as a farewell cenetta when hubby gets home late from work!

By: rowena

rowena — Sun, 15 Jan 2006 15:27:00 +0000

Well today is my lucky day because I was just wondering what the heck to do with that stalk of leek in the fridge!

Judith, thanks for the great feedback on them thorny artichokes. Now I know how to attack the remaining 4!

By: Barbara

Barbara — Sun, 15 Jan 2006 15:42:00 +0000

This sound so good and so easy! Can’t wait to try it…thanks for sharing!

By: Judith in Umbria

Judith in Umbria — Mon, 16 Jan 2006 21:35:00 +0000

I’ve decided to specialize in simple stuff. And also to offer lots of things that can be made in small quantity. I’ve decided there are plenty of recipes for 4-12 people already.

By: Judith in Umbria

Judith in Umbria — Mon, 16 Jan 2006 21:42:00 +0000

Hey, Laurie, Barb and Rowena, would you report back after you make it? You know a recipe is different for every cook who makes it, and I think it would be cool to hear your experience and take on it.
PS/ did you get what I meant about the kind of pecorino to choose?

By: Viaggiatore

Viaggiatore — Tue, 17 Jan 2006 04:45:00 +0000

honey, after your to-die-for zuppa di pomodori, I’d follow you anywhere. Can’t wait for a quiet day in the kitchen to try it out. Mouth watering already, - V.

By: Judith in Umbria

Judith in Umbria — Tue, 17 Jan 2006 14:18:00 +0000

Considering how close you live to me, V, we could eat it together! Enjoy.
I’m doing some projects right now, but there are a few new dishes about ready, and soon I will be ready to do some Lenten diet dishes. I’m starting the annual Lenten diet early this year, because winter has been unmanageable this year and slimming won’t wait.

By: Gia-Gina

Gia-Gina — Tue, 17 Jan 2006 20:04:00 +0000

I can’t tell you how I adore leeks even though I cannot roll my “r’s” and cannot pronouce them the right way. I also love cheese and all crunchy things, basically everything you can put in a oven.

By: Judith in Umbria

Judith in Umbria — Wed, 18 Jan 2006 12:51:00 +0000

Then you will be happy with the new leek sformato recipe. I’m currently trying it out with other vegetables, but so far the leeks win. I think the other vegetables need more cheese and different cheese.
Porrrrrri.
I do tend to become entranced with one ingredient at a time, only this time it was stale bread and leeks together. But then, it would be stupid to be contemplating tomatoes in the middle of winter. Or zucchini or eggplant. You can get all those things, but winter is Porrrrri, brocolli, cabbage and celery root, right?

By: Barbara

Barbara — Sat, 28 Jan 2006 16:26:00 +0000

Finally fixed this dish yesterday for lunch and it was fabulous! No problem with the pecorino. thanks for sharing….now if I could only find the recipe for the lentils with the mustard vinagrette….where is it???

By: Judith in Umbria

Judith in Umbria — Sat, 28 Jan 2006 17:31:00 +0000

Hmmm, no archives! Gotta talk to Cristina. I found it by searching at the top for lentils.
I have more recipes, but problems with camera batteries…
Salade de Lenteilles Auvergnaise

About a pound of large green lentils– or other
1 carrot chopped very fine
1 1/2 small onion chopped fine
2 Tbsp olive oili
2 cubes or spoons of vegetable broth beads or bouillon
about 2 ounces of country style ham cut into batons of about 1/3 inch by 2″
about 1/4 cup good strong French style mustard
about 2 Tbsp of dry mustard powder mixed with water to form a creamy paste and left to develop flavor

Warm a large heavy pot, and put in the oil, the carrots, onion and ham. Sauté’ until the onion is clear. Add the lentils, stirring them into the mixture, then cover with hot water to about an inch over them. Simmer until the lentils are almost done, adding water as needed, then add salt but keep it just a little less salty than if you were eating them alone.
Take about 1/3 of the lentils out of the pot and stir in the prepared mustard. Start stirring in the homemade mustard and tasting. It should go right up your nose without burning your tongue very badly. Take it all the way to hot, stirring and tasting, because you have the other lentils to draw back with if you go too far.
This should jump right on your tongue, make your nose run, and the lentils should remain firmish. If they break up a bit, add more mustard and then add back some of the whole ones.
Served warm as a first course, like soup.

By: Judith in Umbria

Judith in Umbria — Sat, 28 Jan 2006 17:40:00 +0000

PS/ I made this vegetarian once and it was still good and I didn’t miss the ham.

By: Barbara

Barbara — Thu, 09 Feb 2006 21:09:00 +0000

thanks Judith!

By: Palma

Palma — Sat, 27 Oct 2007 02:45:02 +0000

Oh yum, leeks are in season here too. I haven’t hadd too much time for reading blogs lately, but I DO have half a wheel of semi-staggione pecorino left from the GTG! Hmmmmmm.

Pears are also in, and my ravioli were yummy! Your gorgonzola cookies were very well-received!