Previous month:
June 2020
Next month:
August 2020

Leek Prosciutto Gratin

Jump To Recipe  Print Recipe

KCB_9598

This dish has become one my favorite ways to prepare leeks, well this and grilling,  I don't know if it's the crispy salty Proscuitto, or the ooey gooey gruyere cheese that makes it so irresistible to me. Well, and what wouldn't be good next to a perfectly grilled steak. 

It's really not all that involved but tastes like you spent a lot more time making it than you did.

Here, let me show you.

KCB_9582

Cut the leeks in half, but only up to the root not through it. Simmer the leeks in water in a large skillet until tender. (I added a bay leaf to the simmering water) Drain the leeks and arrange in the bottom of a buttered baking dish. Tear the prosciutto into shreds and cover the leeks with them. 

KCB_9585

Bake until the prosciutto is crisp. Yes, it does shrink but don't be tempted to use more, I think it would be wayyyy to salty. 

KCB_9587

Sprinkle over the leeks the cheese and the nuts. I had spicy pepitas so I used them, not the walnuts the recipe calls for. Now, back into the oven

KCB_9595

until the cheese is all melty and bubbly.

It's wonderful alongside some grilled meat, but it's also great on its own for lunch. 

I used only two leeks and pretty much "eyeballed" the rest.  You'll know how much to use if you are using fewer leeks. 

Leek and Prosciutto Gratin

Ingredients

  • 2 Tbsp. unsalted butter
    6 Medium leeks, white and light green parts, ends trimmed, halved lengthwise but still attached at root end
    ¼ tsp. kosher salt
    3 oz Prosciutto, thinly sliced
    4 oz, shredded gruyere cheese
    ½ cup coarsely chopped walnuts

Directions

  1. Preheat oven to 400 degrees. Spread the butter in the bottom of an 11-by-7-inch gratin dish.

    Arrange the halved leeks in the bottom of a large skillet in one layer, and add water to cover. Bring to a simmer, and cook until the leeks are just tender about 10 minutes.
    Fish the leeks out with tongs and a spider, draining off excess water as you go, and arrange in one layer in the baking dish, rolling to coat in the butter. Season with the salt. Tear the prosciutto into rough shreds, and layer these over the leeks. Bake until the prosciutto is crisp, about 20 minutes.
    Sprinkle over the leeks the cheese, then the walnuts, and bake until the cheese is melted and bubbly about 8 to 10 minutes.

    Serve hot.

    Serves 4-6

    Lidia Bastianich

And that's that!


Fried Green Beans, Halloumi & Lemon-Tiganita Fasolakia

Jump To Recipe  Print Recipe

KCB_9618

First of all, it's fried, and crispy and crunchy. Second of all, it's fried and cheesy. Third of all, it's fried, lemony and tangy. Try and top that!

What you'll need to make this delicious Greek staple is,

KCB_9603

Green beans, Halloumi cheese, lemon, flour, cornstarch, parsley, lemon zest, garlic, salt and pepper, soda water, olive oil, and oil for frying. 

According to the notes in the cookbook, the flat Romano beans are ideal for this but the Blue Lake beans will be fine. The batter is also good for young fava beans, the entire pod, and squash blossoms. 

In a large bowl combine the flour, cornstarch salt, and pepper. 

KCB_9605

To the flour mixture, add the parsley, lemon zest, and garlic. Add the soda water and olive oil and whisk until most of the lumps are gone. 

After a quick toss with flour, the beans, cheese, and lemon are dipped into the batter then, 

KCB_9615

into the 360* spa. It's important to fry a mix of them together, don't fry just the beans or cheese or lemon separately. You'll need the lemon essence imparted into the oil. There was a big improvement in the flavor of the beans that were fried with the lemon slices. Also, I noticed the lemons were a bit sweeter after frying, still tangy but a bit sweeter. 

Another reason you should fry a mix of them together is because lemons are so juicy you don't want the water-hot oil reaction, so don't fry them alone, always just one or two with the beans and cheese.

Just for fun Google water-hot oil reaction. I had that happen to me once, and that was one time too many. 

 

Fried Green Beans, Halloumi & Lemon

Ingredients

  • For the batter

    1 1/4 cups unbleached all-purpose flour
    1/2 cup cornstarch 
    1 tablespoon chopped flat-leaf parsley
    1/4 teaspoon grated lemon zest
    1/4 teaspoon minced garlic
    Sea salt and freshly ground pepper
    2 cups chilled soda water
    2 teaspoons extra-virgin olive oil
    For the beans, cheese and lemon
    4 quarts canola oil
    1 pound tender green beans, trimmed and moistened
    8 lemon slices, about 1/8 inch thick
    1/4 pound halloumi cheese, in 4 slices, each broken in half lengthwise
    1/2 cup unbleached all-purpose flour
    Minced flat-leaf parsley for garnish Lemon halves for serving

Directions

  1. For the batter: In a large bowl, combine the flour, cornstarch, parsley, lemon zest, garlic, 2 teaspoons salt, and a pinch of pepper. Mix well with a whisk. Add the soda water and olive oil and whisk just until most of the lumps are gone. Don’t overmix, or you will deflate the batter. Let rest at room temperature for 10 minutes, or cover and refrigerate for up to 3 hours. Mix gently before using.

    In a large, heavy pot, heat the canola oil until it registers 360°F on a deep-frying thermometer. Put the beans, lemon slices, and cheese in a colander set over a bowl. Toss with the 1/2 cup flour, then shake off the excess. Working in small batches, dip a few of the beans, lemon slices, and cheese in the batter. Lift them out, letting the excess batter drip back. Fry until the lemon and the cheese start to brown (the beans will not brown much), about 2 minutes, agitating them frequently in the oil with tongs or a wire-mesh skimmer. Lift them out with tongs or a skimmer onto a tray lined with paper towels. Sprinkle with salt. Keep warm in a low oven while you fry the remainder.

    Transfer the fried beans, lemons, and cheese to a platter and garnish with a light sprinkle of parsley. Serve hot with the lemon halves.

    Kokkari: Comtemporary Greek Flavors Cookbook

And that's that!