The Wonderful Winter Leek

One of the things I love about winter is that it's prime leek season. The gorgeous specimen pictured above was nearly two feet long, and so wonderfully sweet. This basic recipe went perfectly with a cup of rice and some sardines in tomato sauce.

• 1 T olive oil
• 1 large, lovely leek, trimmed, washed and cut into 3-4 in. sections
• salt and pepper
• 1 T vermouth, more if needed
• 1 T water, more if needed
• lemon juice to taste

In a pan, heat oil over medium. Add the leeks. Sprinkle generously with salt and pepper. Brown, turning occasionally (5 or so minutes).

Add liquid. Bring to a boil, then turn heat to low. Cover and cook till easily pierced by a fork, about 20-25 minutes.

Drizzle with lemon juice and enjoy!

Cooking from Cans: Tuna Curry

Given how often I end up sauteing garlic, onions, sundry spices and the contents of various tins in a frying pan, it's inexcusable this feature is so late in coming. At any rate, here's the first quick meal of 2012 - adjust the seasonings however you please (I may add some red pepper flakes next time), and make sure you brown the tuna to get maximum flavor.

• 1 T olive oil
• 1/4 c onion, minced
• 1 T garlic, minced
• 2-3 t curry powder, to taste
• 1 5-oz can chunk tuna, drained
• salt and pepper to taste
• parsley, chopped, for garnish

In a pan over medium-high heat, saute the onion till soft, about 3-5 minutes. Add the garlic and cook till fragrant, another minute or two more.

Add the curry powder and stir well. Add the tuna. Cook, stirring occasionally, till bits of the tuna begin to brown (2-4 minutes). Stir, then let sit till more bits get brown (another 2-4 minutes). Add salt and pepper to taste.

Taste and adjust seasoning if necessary. Garnish with parsley and serve over white rice.

Beef Stroganoff à la Bittman

Yes, there was another hiatus (family emergency). Yes, I'm back. Hi!

This quick but luxurious recipe was the perfect treat for New Year's Eve dinner, and went wonderfully with some rice and a glass of dry sparkling wine. I halved Bittman's recipe, but used the full 8 oz. of mushrooms, which produced enough for 2-3 people. I also splurged on a wonderful piece of beyond fork-tender beef from Canales. Perfect way to fortify myself for 2012.

• 2 T unsalted butter
• 1 medium onion, sliced
• 8 oz. mushrooms, trimmed and sliced
• salt and pepper
• .8 lb. beef tenderloin, sliced into 1-1/2 in. pieces
• 1 tomato, seeded and chopped
• 1/2 c. beef broth
• 1-1/2 t Dijon mustard
• 1/4 c sour cream
• dill or parsley, chopped, for garnish

Melt the butter in a Dutch oven or heavy skillet over medium to medium-high heat. Add the onion and mushrooms. Season them with salt and pepper then cook, stirring occasionally, till the onions are very soft but not brown, about 10 min.

Add the meat and cook for about a minute.

Add the tomato, beef broth and mustard. Adjust the heat so the mixture bubbles steadily, then cover and cook till the meat is tender, about 5 minutes.

Stir in sour cream. Adjust seasoning, then garnish with your choice of herb.

Slow Cooker Split-Pea Soup

[fairly unappetizing pic that doesn't do justice to the taste forthcoming]

As per what passes for an editorial policy here, I'm just acknowledging a dearth of recent posts then moving on. Hi!

Seeing that it's finally fall, we pulled out our trusty copy of Slow Cooker Revolution and mostly followed the split pea soup recipe -- albeit with more ham hocks, carrots and garlic. It turned out quite well -- smoky and rich, though I may try it with less salt and a bit less liquid next time. Happy soup and stew weather, everyone.

• 2 onions, minced (about 2 c)
• 6 garlic cloves, minced (about 1-1/2 T)
• 1/8 t red pepper flakes
• 1-1/2 T fresh thyme, minced
• 1 T vegetable oil
• 4 c beef broth
• 3 c water
• 1 lb. split peas
• 6 carrots, peeled and cut into 1/2 in. pieces (about 2 c)
• 2 bay leaves
• 2 smoked ham hocks, rinsed and scored
• 1 T lemon juice
• salt and pepper to taste

Place onions, garlic, red pepper flakes, thyme and oil in a microwave-safe bowl. Microwave for five minutes, stirring occasionally, till onions are softened; transfer to slow cooker.

Add broth, water, split peas, carrots, ham hocks and bay leaves to slow cooker. Cover and cook till peas are tender, 9-11 hours on low or 5-7 hours on high (everything was super soft at five hours on high with our cooker).

When done, remove bay leaves, stir in lemon juice and season to taste. Skim fat and remove meat from bone, then return to soup if you want; we didn't bother.