Potato and Leek Gratin ala ~DKBB~

Potato and Leek Gratin ala ~DKBB~

(original recipe from Nov. 2016 Cooking Light)

2½ cups milk (whole milk preferred)

3 to 4 Yukon Gold potatoes, peeled and very thinly sliced

2 garlic cloves, smashed

1 Tbsp. butter

1 large leek, trimmed , halved lengthwise, and sliced (about 2 cups)

1 tsp. kosher salt, divided

2 oz. Gruyere cheese, shredded (about ½ cup)

1 oz. Parmesan cheese, grated (about ¼ cup)

½ to 1 tsp. freshly ground black pepper

• Preheat oven to 375° F.
• Combine milk, potatoes, and garlic in large saucepan; bring to a boil; reduce heat and simmer 5 minutes or until potatoes are almost tender; drain in a colander over a bowl, reserving ½ cup of milk mixture.
• Melt butter in large cast-iron skillet over medium heat; add leek, cooking 8 minutes or until tender, stirring occasionally; remove pan from heat; place leeks in separate bowl.
• Arrange half the potato slices in the bottom of the cast-iron skillet; cover evenly with half the leeks; sprinkle with ½ tsp. kosher salt and half of the Gruyere cheese; repeat layers.
• Drizzle all with reserved milk mixture; sprinkle Parmesan cheese over all.
• Cover skillet with foil and bake for 25 minutes to until cheese is melted.
• Remove foil and either leave in oven or place under broiler for 5+ minutes, until top is bubbly and golden brown.
• Sprinkle all with cracked pepper; cool; cut into wedges and serve.

Colcannon ala ~DKBB~

Colcannon ala ~DKBB~

4 small to medium potatoes, peeled and cut into large chunks

1 leek, sliced in half then cut in ¼ to ½ inch pieces, washed and well drained

1 small head of cabbage, diced

4 to 6 slices of bacon

• Boil the potatoes in salted water; when done, mash them well with a little milk and butter.
• Cook the bacon; drain well and set aside to cool a bit.
• In the bacon grease, sauté the leeks and the cabbage until well cooked.
• Cut the cooled bacon into small pieces and add to the leek/cabbage mixture.
• Fold the mashed potatoes into the leek/cabbage/bacon mixture and allow all to heat together for a few minutes.

Serve this with some Irish Soda Bread for a great St. Patrick's Day dinner.

Leek & Bacon Flatbread ala ~DKBB~

Leek & Bacon Flatbread ala ~DKBB~

(original recipe from Andrea Albin for the Cooking Channel)

6 slices bacon, chopped*

1 medium leek, white and green parts thinly sliced and rinsed thoroughly

Kosher salt and freshly ground pepper

Olive oil (for greasing)

1 lb. Kelsy Nixon’s Simple Pizza Dough

2 c. grated gruyere cheese (about 4 oz.)

* You can substitute real bacon bits for the chopped bacon as long as you have bacon fat to cook the leeks in.

• Preheat oven to 500° F (or, you can bake this on a gas grill…just get it to a high temperature and keep an eye on it).
• Cook the bacon in a medium skillet over medium heat until crisp – about 12 minutes; transfer to a paper-towel-lined plate with a slotted spoon.
• Cook the leeks in the bacon fat, stirring often, until tender but not browned – about 5 minutes.
• Season with salt and pepper.
• Lightly oil a baking sheet; place dough on top and gradually press and stretch to fit the pan.
• Sprinkle the cheese evenly on top of the dough, followed by the leeks and the bacon.
• Bake until crust is golden brown (12 to 15 min. in the oven…just keep an eye on it on the grill).
• Transfer to a cutting board and cut into pieces.

A Legion of Leeks

I recently tried a new recipe using leeks (a vegetable I have not cooked with before), and like it so much that I found another one to use the leftover leeks (my tiny little burg's grocery store only sells leeks in bundles of 3). So, here's some good recipes (one for dinner and one for breakfast) that showcase leeks:

Marinated Grilled Steak with BL Smashed Potatoes ala ~DKBB~
(original recipe by Rachel Ray)

Marinated Grilled Steak

3 cloves garlic, finely chopped

1 Tbsp. grill seasoning blend (I use Kansas City or Misty’s Steak Seasoning)

1 tsp. smoked paprika

1 tsp. hot sauce

1 Tbsp. Worcestershire sauce

2 Tbsp. red wine vinegar

1/3 cup olive oil

2 lbs. steak

• Mix garlic, grill seasoning blend, smoked paprika, hot sauce, Worcestershire sauce, and red wine vinegar in small bowl.
• Whisk in olive oil.
• Place steaks in glass container and pour marinate over them; let them marinate for 1 or more hours, turning once.
• Grill steaks.

BL Smashed Potatoes

2½ lbs. small red skin new potatoes (regular red skin potatoes work just as well)

1 leek, trimmed of tough tops

4 slices thick cut bacon, diced

1 cup chicken stock or broth

Salt and pepper

• Wash potatoes; cut larger potatoes in fourths; place in pan and cover with water; boil until done (12 to 15 minutes).
• Cut leek lengthwise once, then cut in ½ inch sections; place into a large bowl of water and swish around a bit to release all the dirt in the leek; drain in colander.
• Cook the bacon in a skillet for 3 to 5 minutes, until it has rendered most of its fat.
• Add the leeks to the skillet and cook for 3 to 5 more minutes, until leeks are tender.
• Drain the potatoes and return them to the hot pot; add the chicken stock and smash the potatoes.
• Add the bacon and leeks; continue to smash the mixture.
• Add salt and pepper to taste.

Serve the steaks with the potatoes. Enjoy!

Leek Hash ala ~DKBB~

(original recipe from www.leekrecipe.co.uk)

2 leeks

4 slices of thick sliced bacon, diced

1 onion, diced

4 to 6 potatoes*

Salt and pepper to taste

A pinch of smoked paprika

A pinch of celery salt

• Cut potatoes in halves or fourths (peeling is optional), place in pan of water and boil until fork tender (10 to 12 minutes).
• Cut the leeks in half, then in half again, then cut in ½ inch sections; place cut leeks in bowl of water and swish them around a bit to release the dirt; drain in colander.
• Put bacon in large skillet and cook 3 to 5 minutes to render fat; add diced onion and leeks; cook all on medium to low heat 3 to 5 minutes.
• Drain potatoes and dice; placed diced potatoes in skillet with bacon, onion, and leeks; cook all until potatoes are lightly brown and a bit crispy.
• Add salt, pepper, smoked paprika, and celery salt to taste.

* This is a great way to use leftover potatoes from a pot roast; just dice them up and toss them in!

This hash is excellent when served with fried or poached eggs on top and English Muffin Bread toast on the side.