| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Eastwest2 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Leek rings – (1/4"); about 3 leeks |
| 3 |
tb |
Duck fat or butter |
| 1/2 |
c |
Dry white wine |
| 6 |
lg |
Yukon gold potatoes; peeled, cut 1/4" dic |
| 1/4 |
c |
Chopped chervil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a hot skillet, coat with 1 tablespoon of fat and saute leeks until soft,
about 6 minutes. Season. Deglaze with white wine and completely reduce. Set
leeks aside, wipe out pan and heat again.
Add remaining fat and sear potatoes brown, about 10 minutes. Add back the
leeks and chervil. Move around quickly to heat thoroughly. Check for
seasoning.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C08) - from the TV
FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 20 Calories (kcal); 0g Total Fat; (0% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.
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