Leeks

If we're talking about eating local and in season then leeks are going to be on the menu in January.  So dust off your favourite leek vegetables are look here to try some new ones.  Last week Brent, (one of our farmmates) messaged out to the farm chat asking if anyone wanted to join him in a leek challenge.  We were invited to bring a leek dish to our long table on Thursday evening and we could come help ourselves to portions of everyone's offerings.  It was a lot of fun.  We had leek frittata, sausage, leek and potato soup, leekie pie and everyone's favourite; carmelized leek and bacon dip!  I'd love to add your favourite leek recipes to the mix!  

​Leekie Pie
From Home Baking by Jeffrey Alford and Naomi Duguid
 
Makes 1 double crusted pie with lush leek filling
Serves 6
 
Make a pie crust
 
Filling:
1-2 T butter
About 5 cups finely chopped leeks
1 cup water
Freshly ground black pepper
2 slices of bacon, cut into small pieces
1 egg
¼ cup milk
¼ tsp salt
Pinch of nutmeg
 
Directions:
In a heavy skillet add butter; when it begins to sizzle, add the chopped leeks and stir well to coat with butter.  Add the water and bring to a boil.  Let simmer, uncovered for about 5 minutes.  Grind pepper over generously, add bacon, and set aside to cool to lukewarm.
 
Preheat over to 400F
 
Line a pie plate with the crust of the pastry.  Place the filling in the pie shell and cover with the top crust of the pastry.  Cut a 1 ½ inch hole in the center of the top of the crust. 
 
Bake for 40 minutes.  In a medium bowl, whisk together the egg and milk, then stir in the salt and nutmeg.  Remove the pie from the oven and pour the egg mixture into the hole.  You may have to spoon it in a little at a time and allow a moment for the liquid to seep into the filling before adding more, it may take time. 
 
Place the pie back in the oven and bake until the custard is set, 10-15 minutes.  Let stand for at least 10 minutes before serving.  Serve hot or at room temperature. 

Carmelized leek and bacon dip
 From Mennonite Girls Can Cook

• 1 medium sized leek, white and light green part only
• 1 tablespoon butter
• ·  1 tablespoon olive oil
• ·  1 small clove garlic, minced
•  4 slices bacon

• 1/2  of a 250 gram package Cream cheese
•  1/3 cup mayonnaise
•  1/4 cup sour cream
• 3 ounces Gruyere cheese, divided (about 3/4 cup grated)
• 2 tablespoons chopped chives, divided

1. Slice leek lengthwise while holding it together.  Turn and slice again. Cut leek crosswise so you have small squares of leek - about 2 cups.
2. Over medium heat, melt butter, add oil and leeks and cook slowly for about 15 minutes or longer. Add the minced garlic during the last 5 minutes of cooking. The leeks should be golden in colour and caramelized.  Remove from pan and set aside..
3. Chop bacon into small strips and fry until crisp. Drain on paper towel.
4. Using a hand mixer, beat cream cheese until smooth.  
5. Add mayonnaise and sour cream and blend well.
6. Stir in leeks, 1/2 cup shredded Gruyere cheese,1 tablespoon chives and bacon - reserving 1 tablespoon bacon for topping.
7. Turn mixture into a pottery or other oven proof dish. Top with remaining 1/4 cup Gruyere cheese.
8. Bake in at 425º oven for about 20 minutes or until brown and bubbly.
9. Top with remaining chopped chives and reserved bacon and serve hot with sliced baguette