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Baked Leeks With Bacon And Gruyere

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Meats 4 Servings

INGREDIENTS

4 Or medium leeks, trimmed
soaked and rinsed
1 oz Bacon, cut into small dice
1 Egg
1/4 c Milk
1/4 c Chicken broth or low-sodium
canned broth
Salt
Ground white pepper
1 oz Gruyere cheese, grated
about 1/3 cup
1 T Dry bread crumbs
1 T Minced fresh parsley

INSTRUCTIONS

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
sinkful 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.  4.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
I inch thick, about  12 minutes for leeks 1 1/4 inches thick.  5.
Adjust oven rack to center position and heat oven to 350 degrees.  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.
6. Whisk egg, milk, chicken stock, and salt and pepper to taste in
small bowl. Stir in Gruyerere cheese.  7. 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.
Cook's Illustrated, Mar./Apr. 1995, Page 15. Credit: Mindy Schreil.
Nationality: USA Course: vegetable Season:any Methods: steamed, baked
Start to Finish 1 hour Preparation 10 minutes Attention 45 minutes
Finishing a minute or less  Converted from Mangia!, Cook's Illustrated
1993-1995 Cookbook  Recipe by: Cook's Illustrated, Mar./Apr. 1995, Page
15  Posted to MC-Recipe Digest by "Hobbs, D B                 USO"
<hobbs@lbcapo1.uso.unisys.com> on Mar 19, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 128
Calories From Fat: 72
Total Fat: 8g
Cholesterol: 60.2mg
Sodium: 827.4mg
Potassium: 260.3mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 1.6g
Protein: 9.9g


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