RECIPE: REC: Leek and Bacon Flan T&T

RECIPE:
R

randi

Well-known member
this is just deceptively delicious!!! the facial expressions and sounds my guests made while eating this make Rachel Ray seem expressionless. it's totally "foodgasmic"

Leek and Bacon Flan

(flan di porri alla pancetta affumicata)

2 tablespoons (1/4 stick) butter

2 slices bacon, chopped

3 cups chopped leeks (white and pale green parts only) - approx 3 large leeks

1 1/2 cups half n half

3 large eggs1/3 cup grated parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

Preheat oven to 350°F. butter six 3/4 cup custarad cups.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bacon and saute 5 min. add leeks and sauté until very tender and just begining to color, about 10 minutes. Allow mixture to cool and put into a food processor. Puree until coarse paste forms. Add half n half and blend well. (mixture will not be smooth) Add eggs, cheese, salt, pepper and nutmeg and blend until well combined.

Divide mixture equally among prepared ccups. Place cups in baking pan. Pour in enough hot water into pan to come half way up the sides of the cups. Bake until filling is set in center, about 40 minutes. Remove from water and let cool 15 minutes. Cut around edges of custards to loosen. Turn out onto plates and serve warm.

Serves 6.

Bon Appétit May 2000 - The Soul of Tuscany

notes: I used 3 slices of bacon and heavey cream instead of half n half. this could also be put into a pie shell and baked like a quiche.

MANGIA!

 
forgot to mention, I made several other recipes from the Soul of Tuscany that evening....

chicken liver crostini - a bit different from the usual chopped liver recipes and very good.

swisschard and herb tart - good

roasted tomatoes with anchovies, garlic and parsley - very good.

if anyone is interested in any of them, I'll post. I'm cooking my way through this issue, to the delight of my husband and friends smileys/smile.gif

 
REC: White Beans with Sage and Olive Oil

haven't tried this yet but it's on my list smileys/smile.gif

White Beans with Sage and Olive Oil
(fagioli all'olio e salva)

1 lb dried great northern beans

6 cups cold water
1/4 cup EVO
1 1/2 TB choped, fres sage
1 large garlic clove, minced

additional olive oil

Place beans in large saucepan. Add enough cold water to cover by3 inches and let soak overnight.

Drain beans and return to pan. Add 6 cups cold water, 1/4 oil, chopped sage and garlic. Bring to a boil. Reduce heat to medium-low. Cover partially and simmer until beans are justtender, stirring occasionally, about 45 minutes. Season with sald and pepper. (Can be made 1 day ahead. Cool and cover and keep chilled. Rewarm before continuing.)

Using a slotted spoon, transfer beans to bowl. Tope with more oil.....

good grief, the rest of the recipe isn't on there. from the picture, it looks like there might be some more fresh, chopped sage added in. my guess would be to serve at room temp.

Bon Appétit May 2000 - The Soul of Tuscany

 
REC: Tuna and White Bean Salad

another on my list...
Tuna and White Bean Salad

1 6 oz can solid white tuna packed in oil
2 TBL red wine vinegar
1/3 cup chopped red onion
3 TBS chopped fresh parsley
4 tsp chpped fresh sage or 1 tsp dried sage leaves
1 15 - 16 oz can cannellini (white kidney beans) drained well.

Dreain oil from tuna into medium bowl. Add enough olive oil to measure 3 TBL total. whisk in vinegar. Add onion, parsley and sage. mix in beans and tuna. season with salt and pepper.

 
REC: White Beans in Tomato Sauce with Sage and Pancetta

this is the last one Luisa, I hope you find one you like smileys/smile.gif

White Beans in Tomato Sauce with Sage and Pancetta

1 cup chopped onion
3/4 cup chopped, peeled carrot
3/4 cup chopped celery
2 oz thinly sliced pancetta or 2 bacon slices, chopped
3 garlic cloves, minced
3/4 tesp dried rubbed sage
1 15 oz cans cannellini (white kidney beans) rinsed, drained
1 14 1/2 oz cnned diced tomatoes in juice
1/2 cup canned low-salt chicken broth

Combine onion, carrot, celery, pancetta and garlic in heavy large saucepan. cover and cook over medium high heat until veggies are tender, stirring occasionally, about 10 minutes. Add sage, stir 15 seconds (where do they get 15 seconds from?) Stir in beans, tomatoes with juices and broth. Simmer covered until flavors blend, about 7 min. Season with salt and pepper. transfer to bowl and serve.

Bon Appétit May 2000 - The Soul of Tuscany

I'm guessing, hot, warm, room temp.

 
Wow, thanks for your quick response! I'll try the first 2 this hot season

and the 3rd when the weather chills down.

 
I'm thinking of trying the 3rd one next week as I love pancetta or bacon in recipes. let me know ..

how the other 2 turn out for you.

and, you're very welcome. I finally have some extra time smileys/smile.gif

 
Where would you serve this? Sounds so good....is it alongside an entree..

or served as a first course? With a salad? I've never made anything like this before. Advice please, and thanks.

 
REC: Roasted Tomato w/anchovie/garlic/parsley T&T

here ya go Misplaced smileys/smile.gif

Roasted Tomatoes with anchovies, garlic & parsley

1 1/2 lbs large plum tomatoes, each cut lengthwise into 6 wedges
10 anchovey fillets, chopped
1/4 cup chopped italian parsley
2 garlic cloves, chopped
1/4 tsp dried crushed red pepper
1/2 cup olive oil

Preheat oven to 400 F.
Arrange tomatoes, rounded side down, in a single layer in a 13x9x2 inch glass baking dish. Sprinkle with anchovies, parsley, garlic and dried red peper, then salt and pepper. Drizzle with oil. Bake tomatoes uncovered until tender, wrinkled and starting to brown at edges, approx 40 minutes.

notes: I quarted the tomatoes. There was a lot of oil and juices in the bottom of the pan. You can probably use less oil. I didn't think of it at the time but next time I'll try adding some vinegar to the oil and using as a salad dressing.

 
hi kpinky, I served this first with the chicken liver crostini. next time I think....

I would serve first with a slice of toasted Italian bread with the roasted tomatoes on top of the bread, drizzled with the pan juices.

for a party, I would take a rectangluar baking dish and use puff pastry for the bottom crust and bake at 375 till done. slice and serve as an appitizer.

the taste of this flan is just phenominal.

 
Thanks Randi. I bet this would be good with Pita bread. The salad (m)

dressing idea sounds good. The oil and juices would probably be good also with a little basil mixed in and used as a dipping sauce for italian bread or a french bread. So many ideas for this dish.

 
you're welcome. the basil sounds nice, fresh oregano too, you're right

there are a lot of possiblities for this dish. I think it might be a tad too moist to hold up in pita but sure would be worth a shot. just eat it standing over the sink the first time '-))

 
oh yes. and maybe some salt pack capers and/or ripe olives. you could...

eliminate a lot of water by sweating the tomates in salt and draining (even squeezing a tad).

 
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