The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Baked Leeks With Bacon And Gruyere
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- #75749
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
4 medium leeks, trimmed, soaked and rinsed
1 ounce bacon, cut into small dice
1 large egg
1/4 cup milk
1/4 cup chicken broth or low sodium canned broth
salt
ground white pepper
1 ounce Gruyere cheese, grated
1 tablespoon dry bread crumbs
1 tablespoon minced fresh parsley
directions
Trim leeks about 2 inches beyond point where leaves start to darken. Trim root end, keeping base intact. Slit leek lengthwise upward through leaves, leaving base intact. By trimming only dark green parts of each half, more of leek can be saved.
Soak trimmed leeks in a sink full of cold water to loosen excess dirt, then rinse leeks in cold running water, pulling apart layers with your fingers to expose any clinging dirt.
Arrange leeks in a single layer in a steamer basket or steamer insert. Carefully place basket over pot of vigorously boiling water, cover and steam until tip of knife inserted in thickest part of leek meets no resistance, about 10 minutes for leeks 1 inch thick, about 12 minutes for leeks 1 1/4 inches thick.
Adjust oven rack to center position and heat oven to 350F. Fry bacon in small skillet over medium high heat until fat is rendered and bacon is crisp, 3 to 5 minutes. Drain fat and set bacon aside to cool.
Whisk egg, milk, chicken stock and salt and pepper to taste in small bowl. Stir in Gruyere cheese. Arrange leeks in a single layer in baking dish. Pour egg mixture over leeks, sprinkle with bacon bits and bread crumbs.
Bake until top is browned and egg mixture is set, about 30 minutes. Sprinkle with parsley and serve immediately.
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reviews & comments
September 15, 2009
Great dish, the leeks are so tender and flaverful. I cook mine in chicken broth instead of steamed them.... Delicious
August 7, 2009
A winner! The delicate flavor of the leeks is enhanced by the bacon and gruyere. It's almost a crustless quiche. One improvement I would make is to cut the leeks into one-inch chunks after steaming. This simplifies serving from the baking dish.