Toasted Leeks… again?
March 12th, 2007
They’re so good! This should actually be called “Not Soufflé” because although I think soufflé covers anything puffy it isn’t made like a classic soufflé at all.
Toasted Leek and Potato Soufflé
You need about 3 cups of cleaned leeks cut into 1/8” or so slices
About ½ teaspoon of salt
2 Tablespoons of good olive oil
1 pound of potatoes, peeled, chunked and boiled until done with about ½ teaspoon of salt
2 tablespoons of butter
2 eggs
a pinch of cayenne pepper (peperoncino)
a pinch of nutmeg
about ½ cup milk
salt to taste
black pepper
100 grams or 3.5 ounces of pecorino fresco not aged
40 to 50 grams of freshly grated Parmigiano Reggiano
When the potatoes are done, drain them and puree them. Puree in the butter and then the eggs.
Add the cayenne and nutmeg, stirring them in. Add the grated pecorino and stir it in.
Heat a wide and heavy frying pan with the olive oil. Add the leeks and salt them. Cook slowly, stirring, until they start to toast and take on a toasted flavor. They do not have to be entirely brown, but browned enough to take on that taste.
When the leeks are done, stir them into the potato mixture. Then stir in enough milk so that the mixture will not pile up, but stays level when you spoon it. Don’t go overboard. Transfer the mixture into a two-quart baking dish, then scatter the Parmigiano over the top. You can at this point cover it tightly with foil and refrigerate it until the next day, but take it out an hour before you want to cook it.
When ready to cook it, put it into a 350°F or 175°C preheated oven and cook for about 45 minutes until puffy and well-browned.
You can use different cheeses, too. Today for lunch guests I made it using Gorgonzola. Yes, good!
Entry Filed under: Uncategorized, Food, Italy
11 Comments Add your own
1. Cherrye | March 12th, 2007 at 10:26 pm
Man, I wish I could cook….that looks amazing!
2. Judith | March 13th, 2007 at 8:54 am
Cherrye, look again at that recipe. There is nothing to do with it that a child could not do as long as (s)he can reach the stove. Almost all recipes, even complicated looking ones, are really just a series of simple steps.
In this case it is boil something, fry something, put them together with some raw stuff, put it all into a dish and bake.
Do yourself a favor and learn to cook just a few things. You’ll be able to avoid trans-fats and processed foods that are chipping away at your health.
I have always taught that if you don’t have time to learn it all, learn one spectacular dish and make it your signature dish. If you make one thing really really well, people will look forward to it when you invite them.
Someday I will post my one-time signature dish that I mastered at 22 years old and that people still talk about now that I can cook anything and almost never cook that first spectacular meal.
3. Laurie | March 13th, 2007 at 9:02 am
Judith, you and leeks…..very special indeed! I would cook ANYTHING you suggested with leeks. Unfortunately DH is not supposed to eat potatoes. We cheated last night with delicious carciofi e patate, a Puglia specialty - so can’t do it again for a while. Next cheat will be this non- souffle delight!
4. Judith | March 13th, 2007 at 9:29 am
Lauurie, I don’t know this, but I suspect you could use cooked rice (maybe a couple of cups worth?) instead if you wanted to. I’m not supposed to be eating rice or potatoes, but I confess I ate this both times.
And everybody else had two helpings too, which to me is the highest recommendation.
5. Barbara | March 13th, 2007 at 10:25 am
Another way to use leeks! Great! We had the penne ai Porri dish last night, and now I have a use for the rest of the porri.
6. eg | March 13th, 2007 at 11:34 am
That looks very good.
7. Judith | March 13th, 2007 at 11:47 am
Barb, I also recently made the best chicken broth of my life and it was just raw chicken backs and wings, leeks and celery. When it was cooked and reduced I salted to taste using Salarom. It was supposed to be frozen for cooking, but I ended up eating it all up.
eg, come on over, I’ll fix it for you.
8. KC | March 13th, 2007 at 5:20 pm
I love leeks and make a leek and potato gratin every so often, but it never looks as good as your dish. I can’t wait to try this recipe out!
9. MissJo | March 13th, 2007 at 9:28 pm
I can see how good this smells. I also trust whatever you say even when I have no idea what you are talking about.
Judith, have you considered writing a cooking dictionary?
A dictionary for those who would cook but can’t….
Cooking for High Grade Morons; Cooking Challenged?; Cooking for Dummies.
Don’t ask me what isn’t clear; admitting complete ignorance would be too embarrassing.
You really do make me wish I could comprehend your art.
10. Judith | March 14th, 2007 at 6:24 pm
Joanna! You need to tell me specifically what goes over your head so I can learn to write recipes better next time. I know you trust me because it is two times now that you have stunned various relatives with your cookery under my tutelage.
Harold McGee and OED Culinary have already written the book you want. And they are fabulous.
11. Laurie | March 15th, 2007 at 5:39 pm
ooooooh rice! Now THAT is a good idea! I will try it and let you know…..
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